New Delhi: Does tucking into a decadent pudding or heavenly chocolate cake take the sting out of a bad day? You’re not by yourself. A little sugar really does go a long way. And when craving strikes, it’s nice to be able to get exactly what you want. After a long and busy week, all we want to do is rest and do nothing until our sugar cravings force us to visit the kitchen. If your taste buds are wanting delectable sweets, we have some quick recipes for you that will make your weekend super exciting.
1. Yorkshire Pudding (By Chef Megha Jhunjhunwala founder at Hearth & i)
Ingredients:
- 100 gms Flour
- 100 ml Milk
- 2 Eggs
- Salt & Pepper to taste
- Vegetable oil
Method:
- Firstly, preheat the oven to 225°C. Use a cupcake tin and add a little vegetable oil into each of the compartments, approx 1cm.
- Pop into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together until smooth.
- Carefully remove the tray from the oven, then pour the batter evenly into the compartments.
- Put the tray back into the oven to cook for 15 to 20 minutes, or until risen and golden.
- Serve with roasted onion gravy, grilled meats, potatoes & the works.
2. Mango Cream Dessert (By Shivani Gupta, Chef and Founder at Food N Dudes)
Ingredients:
- 2 large ripe mangoes
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped pistachios (optional)
Method:
- Peel and chop the mangoes into small pieces. Reserve a few pieces for garnishing.
- In a blender, puree the remaining mango pieces until smooth.
- In a large bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and vanilla extract to the whipped cream, and continue to beat until stiff peaks form.
- Fold in the mango puree gently into the whipped cream mixture until well combined.
- Divide the mixture into serving bowls and chill for at least an hour in the refrigerator.
- Garnish with the reserved mango pieces and chopped pistachios (if using) before serving.
3. Creamy Kesari Phirni (By Recipe by Chef Ali, The Old Delhi)
Ingredients:
- 1/4 cup of rice
- 4 cups of full-fat milk
- 1/2 cup of sugar
- 1/4 tsp of saffron strands
- 1 tsp of cardamom powder
- 2 tbsp of chopped nuts (almonds, pistachios, and cashews)
- 1 tbsp of ghee or unsalted butter
Method:
- Wash the rice and soak it in water for 30 minutes. Drain the water and grind the rice to a coarse paste in a blender.
- In a thick-bottomed pan, heat ghee or unsalted butter on medium heat. Add the rice paste and cook for 3-4 minutes or until the raw smell disappears.
- Add milk to the pan and stir well to prevent lumps. Cook on medium heat for 15-20 minutes, stirring occasionally until the mixture thickens.
- Add sugar, saffron strands, and cardamom powder to the pan and mix well. Cook for another 5-7 minutes or until the sugar dissolves completely.
- Add the chopped nuts and edible orange food colour to the pan and mix well.
- Remove the pan from the heat and let it cool for 5-10 minutes.
- Pour the phirni into individual serving bowls and garnish with chopped nuts and saffron strands.
- Refrigerate the phirni for at least 2 hours before serving.