Desserts

Desserts

By
Ragini Dey
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

Desserts are not usually considered when preparing an everyday Indian meal, as the preceding dishes are often so rich, with multiple components. Many Indians choose to finish a meal with a simple bowl of yoghurt, maybe sweetened or served with fresh fruit. I must admit there is nothing quite like the taste of a perfectly ripened mango served with yoghurt after a richly flavoured meal.

However, many Indians do have a very sweet tooth and desserts always feature on the menu at special and festive occasions. Kulfi, the popular Indian ice cream, is a favourite at the Spice Kitchen and can easily be recreated at home. There are three kulfi recipes in this chapter – Passionfruit kulfi, Mango kulfi and a Christmas kulfi for a festive variation that can be served instead of Christmas pudding. Traditionally, kulfiis made by reducing milk over a low heat for a long time, but today evaporated and condensed milk is used to speed up the process. You can make kulfi with any fresh fruits, so experiment with whatever is in season.

In this chapter I have tried to choose recipes not only that I love, but that also show the diversity of Indian desserts – from the famous Gulab jamun and simple Coconut pancakes, to the beautifully rich Vermicelli pudding, and my own personal creation, Baked saffron yoghurt pudding with Tomato compote. Once you have mastered these recipes there really is no end to the variations that can be created from them. I hope there is something here for everyone.

Featured Recipes in this Chapter

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