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…

Advertisements

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 versatileĀ 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…

Baked Neureos

‘Neureos’ or ‘Karanji’ are traditional pastries made in Goa and Maharashtra. They comprise a sweet, coconut-based filling within crisp golden-brown pastry. The Neureos are most often deep-fried but here, we’ve baked the pastries instead. We’ve also tweaked the recipe to use desiccated coconut instead of the more traditional fresh coconut scrapings. Neureos are made during…