Pais (Rice Pudding)

‘Pais’ or ‘Rice Pudding’ is a thick, creamy and fragrant dessert that’s often made to celebrate festivals in Goa. It is traditionally flavoured with pieces of Turmeric (Haldi) leaf and is relished either warm or cold. In the northern parts of India, the rice pudding is called ‘Firni’ or ‘Phirni’ while further south, the pudding…

Advertisements

Gulab Shrikhand

Thick sweetened curds are flavoured with a fragrant jewel-coloured Rose syrup to make this exotic dessert. We’ve used a Rose concentrate called ‘Rooh Afza’ (Persian for ‘one that enhances the spirit and lifts the soul’) to make this delightful pink Shrikhand. Adding notes of ‘Gulab’ or Rose flavour to an otherwise traditional Indian dessert gives…

Kesar Elaichi Shrikhand

Thick sweetened curd flavoured with Saffron and Cardamom is a popular dessert offered to the Gods on many festive occasions in India. ‘Shrikhand’, as the dessert is traditionally known, is served in dollops with deep-fried circles of crispy dough or ‘Pooris’. As children, we often snuck in spoonfuls of Kesar Elaichi Shrikhand straight from the…

Amrakhand/Mango Shrikhand

‘Amrakhand’ is a delicious summer dessert that makes the most of the season’s sweet mangoes. Traditionally, fresh mango pulp is added to thick sweetened yoghurt that has been strained of its whey overnight. We’ve used a fabulous short-cut to whip up Instant Amrakhand in just ten minutes, ready to be served in all its fruity…

Almond Tart Shells

Almond Tart Shells are made of three simple ingredients within just an hour. They contain absolutely no flour and are a great gluten-free alternative to regular tart crusts. These versatile Almond Tart Shells can be used to make desserts with baked fillings (like jam tarts or mini pies). They are also ideal for being filled with…

Ansache Mel (Pineapple Jam)

Pieces of fragrant and ripe Pineapple simmer in a thick sugar syrup to form a delicious golden jam.  ‘Mel’, the Portuguese word for ‘honey’, aptly describes this aromatic Pineapple Jam or Ananas Jam. A spoonful of it is like a burst of summer flavours! Whether spread across buttered toast, added to chilled milk or savoured…

Prasadache Ladu (Dry Fruit Ladoo)

‘Mahashivratri’, a festival to honour Lord Shiva and Goddess Parvati, is a very special occasion celebrated all over India. Devotees observe day and night-long fasts, immersed in prayers, invoking divine blessings for health, peace and prosperity. The fasting period is usually broken with sweet milk and dry fruits. ‘Prasadache Ladu’, a festive sweet made with…

Nallachi Kapa (Coconut Burfi)

‘Nallachi Kapa’ is a popular burfi made with fresh coconut scrapings. There are two versions of this recipe- one type of kapa is made with sugar while the other type, that we’ve described here, is  made with jaggery. The recipe made with jaggery, given to us by our mom Kamakshi, yields delicious golden-brown squares that…

Baath Cake (Semolina & Coconut Cake)

Baath Cake, also called Baatica, is a traditional Goan cake made using fresh coconut and semolina. It is usually baked to celebrate festivals like Christmas and Easter, forming a popular part of the traditional ‘Consuada’ or ‘Kuswar’ (festive sweets shared between families, friends and neighbours). Mildly sweet, with a moist crumb and rich flavour, this…

Doodh Peda (Milk Peda)

Doodh Peda, also called Milk Peda, is a soft, fudge-like dessert that’s made to celebrate special occasions and festivals in India. Traditionally, these sweets are made using Mawa or Khoya (dried, evaporated milk). We’ve used Condensed Milk and Milk Powder to simplify the recipe and still give a delicious flavour. The Doodh Peda can be…