Quick Mango Dessert | Mango Bread Pudding

Mango bread pudding is a tasty melt in mouth dessert that can be whipped and set in no time. Quite easy to prepare and tastes delicious. I am always fascinated towards less complicated desserts which hardly takes much time to put together as this is the last item to prepare at home and after an elaborate meal, I hardly find time to prepare lengthy desserts. So, for people who love simple to go desserts, then this is a great choice to try before the mango season ends. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 7-8

Author ~ Julie

Ingredients

ripe mango 2

bread slices 7-8

whipping cream 1 cup

granulated sugar 1/2 cup

custard powder 2-3 tbsp

milk 2 cups 

pistachio slices 2 tbsp

Watch on YouTube -

Method

• Remove 1/4 cup milk and bring the remaining to a boil in a pan. When the milk is heated, add the sugar to dissolve. Keep stirring to prevent the milk from getting burnt at the base of the pan.
• To the remaining milk, add the custard powder and mix without lumps. Add this mix to the boiling milk and cook till thickened. Continue to stir till you finish and switch off the flame. Leave to cool.
• In another bowl, add the whipping cream and whip until soft peaks. Keep aside.
• Trim the edges of the bread slices and keep aside.
• Wash and cut the mangoes in small cubes. Add one chopped mango to the blender jar and purée without adding water. Leave the remaining chopped mangoes just like that for garnish.
• Add the puréed mango to the cooled custard and mix. Reserve 1/4 cup mango purée for garnish.
• ASSEMBLING : In a glass bowl, arrange the bread slices as one single layer. Then add the mango custard mix to cover the bread slices. Divide the chopped mangoes in three and add one part of the mangoes in this layer.Then divide the whipped cream in two and add one part of whipped cream. Smoothen the whipped cream evenly and then arrange another layer of bread slices, custard mix and chopped mangoes. Finally, add the remaining whipped cream and level it up. Add specks of the reserved mango purée and draw designs with a skewer. At the end, add the remaining mango cubes, and pistachio slices.
• Cover with a cling wrap and refrigerate for 2–3 hours.
• After 3 hours, remove from fridge and cut in slices and enjoy. 

NOTES

* I have used non diary whipping cream so it has sweetness. But if you use the diary one, please add sugar and whip.

* You can use corn starch instead of custard powder.

* You can add 2tbsp of milk powder along with custard powder to make it richer.

* You can use condensed milk instead of granulated sugar when making custard.

Bread Chocolate Rolls (No Cooking)

Bread chocolate rolls, as the name suggests, these are the simplest quick desserts that you can prepare in no time at home with very few ingredients. The only cooking needed is to boil the cream to make the chocolate ganache. I had some chocolate ganache left out after frosting a chocolate cake and so used that. You can use left over whipped cream as filling too instead of the ganache with your desired flavour too.

This dessert gets ready in no time and how simple to surprise your guests. Give this quick dessert no cooking a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ 6 rolls

Ingredients

bread 6 slices

chocolate ganache 1/3 cup

condensed milk 2 tbsp

dessicated coconut 1/2 cup

milk 1/2 cup

sugar 2-3 tbsp

melted chocolate 2 tbsp

preserved cherries 6

Watch on YouTube -

Method

• Make the ganache using whipping cream and chocolate compound. I used dark chocolate compound. I made the ganache for frosting a chocolate cake and used only 1/3 cup for making this dessert. Likewise, I have showed the preparation of ganache for the cake frosting, so if you are making only for the dessert, 50 g dark chocolate compound and 2tbsp of heavy cream should be good enough. Prepare the ganache silky smooth and keep aside.
• Mix the condensed milk with the chocolate ganache and keep aside.
• Mix the sugar in the milk until dissolved, leave aside.
• Trim the edges of the bread and flatten the bread slices using a rolling pin. Drizzle the milk mixture to soak the bread lightly on the corners alone, else the bread slice may be soaked too much with the ganache and milk mixture. Add a tbsp of the condensed milk, ganache mix in the center of the slice. Now roll each of the slice very gently so that the ganache don't seep out, and the bread slice shouldn't break. Fix the open ends by adding more ganache mix.  
• Drizzle the milk mix on the finished rolls. Then, roll them in dessicated coconut, place a cherry and repeat doing the same step for making all chocolate rolls till you finish. Arrange them in a plate and add a little more dessicated coconut to the finished rolls. Though you can start using immediately but refrigerate an hour for best tastes. Drizzle chocolate sauce on top for an added flavour and look.
• Enjoy chilled !!

NOTES

* You can use left over whipped cream instead of chocolate ganache. In that case, you can add colours & flavours of your choice.

* Add the sweetened milk very less before rolling the slice because the bread slice may break due to soaking. Be gentle while rolling.

* I have used homemade dessicated coconut to roll the bread rolls.

Caramel Vermicelli Sago Payasam | Caramel Semiya Payasam ~ Happy Onam !!

Happy Onam all !!

If you are tired of trying the simple vermicelli payasam, then this is a twist to the usual taste and flavour. Vermicelli sago was the simplest payasam, mom would prepare at home for every small functions. And so, I kinda got bored with vermicelli, and so I hardly prepared semiya payasam in home. However, my elder son likes no other payasam other than this vermicelli. So, this was a limited edition at home. 

This time I thought to prepare this caramel vermicelli sago payasam. The only difference from the usual payasam is that the sugar is caramelized and added. But the look and taste is really delicious than the regular semiya payasam. The best part is that it can be prepared in no time and so go ahead and try!!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

vermicelli 3/4 cup

milk 1 liter

water 1/2 cup

granulated sugar 2/3 cup (10 tbsp)

raisins 2 tbsp

cashews 2tbsp

ghee 1.5 tbsp

cardamom powder 1/2 tsp

Watch on YouTube -

Method

• Heat a pan and add ghee. Fry the cashews lightly followed by raisins, Drain from ghee and keep aside.
• In the same ghee, add the vermicelli and roast on low flame till evenly browned. Keep aside.
• In another pan, add half of the sugar and wait to caramelize. Wait till the caramel is golden brown. Pour the 1/2 cup water and move the caramel to dissolve, but don't worry if there are lumps. Add the milk to boil, when milk starts to boil-caramel will dissolve.
• To the boiling milk, add the remaining sugar. Add the fried vermicelli with ghee. Cook covered for 10 minutes.
• Then, add the fried cashews and raisins.Add cardamom powder and give a quick stir. Simmer for another 2–3 minutes till thickened. The payasam further thickens on cooling, so switch off the flame accordingly.
• Serve in bowls, warm or cold. Enjoy !!

NOTES

* You can add more sugar to caramelize if you like deeper shades of caramel.

* Adding cardamom powder adds a nice flavour to the payasam.

Check out the below listed payasam / pradhaman that you can prepare this Onam-

1. Semiya Payasam
2. Paal Payasam( Pressure Cooker Method)
3. Quinoa Sago Kheer
4. Pasta Parippu Payasam
5. Parippu Pradhaman
6. Papaya Pradhaman
7. Ada Pradhaman(homemade ada)
8. Palada
9. Unakalari Payasam
10. Suji Gothambu Payasam
11. Aval Pradhaman
12. Mulayari Payasam
13. Carrot Payasam
14. Pazham Pradhaman
15. Thinai(foxtail millet) Pradhaman
16. Chakka Pradhaman
17. Aval Carrot Payasam

Aval-Carrot Paal Payasam | Poha-Gajar Kheer ~ Using Cooker Method

Onam is right around the corner and after a break of two years, this year Keralites are preparing themselves to celebrate a great Onam. How are the preparations going on at your end? 

Kids are on vacations, and we are visiting both homes for Onam. Onam is a great time for celebrations and everywhere there are multiple programmes going on. All age groups and all religions enjoy this festival with zeal and enthusiasm. I have already published many of the sadya recipes, payasam and pradhaman in the past. Do scroll to the end of the page for all recipe links. 

This year I made this simple easy and quick payasam made with aval (beaten rice) and carrots. The slow cooked payasam in cooker gets the light pink shade and the best part of preparing this payasam is that you can pop everything in and relax, or you can go on to prepare other dishes for the next 20 minutes. By this time, your delicious aval-carrot paal payasam is ready. How simple !!  It's that simple to make this payasam, and you don't need any condensed milk or malai to prepare this delicious payasam. We totally loved this payasam.

Do give this a try this Onam and let me know the outcome too 😍😍

 

Preparation time ~ 10 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

thick aval (poha) 1/2 cup or 1 handful

carrot grated 2 or 2/3 cup grated

milk 1 liter 

granulated sugar 3/4 cup or two handsful

cardamom powder 1 tsp

cashews 2 tbsp

raisins 2 tbsp

ghee 1tbsp

Watch on YouTube-

 

 Method 

• Wash, peel and grate the carrots. Keep aside.
• Add the thick aval (poha) in the blender jar, pulse twice only to crush the poha (There may be some crushed some just like that, not to worry).
• In a pressure cooker, add the crushed aval(poha). Add water and rinse the aval twice (Drain the water gently after the crushed aval settles at the bottom. Else you may drain out the crushed aval too)
• Add grated carrots, granulated sugar and milk (No need to add boiled milk). The milk will get boiled as it gets cooked.
• Cover the lid and place on flame. Don't place weight now and wait for the steam to pass through and then place weight. Place the flame on the smallest burner and on lowest flame. Cook for 15-20 minutes or till the whistle don't blow out, otherwise the milk may splash out when it blows.
• Wait for the pressure to release and then open the lid. Add the cardamom powder and mix well. Boil 2-3 minutes more and then switch off flame.
• Heat another pan and add ghee. Add in the cashews and raisins. Fry till golden brown and pour over the payasam (kheer).

NOTES

* Adding cashews and raisins is optional, payasam tastes delicious even without garnish.

* Depending on the cook time in cooker on the lowest flame decides the colour of the payasam.

 

Check out all sadya recipes here.

Check out the below listed payasam / pradhaman that you can prepare this Onam-

1. Semiya Payasam
2. Paal Payasam( Pressure Cooker Method)
3. Quinoa Sago Kheer
4. Pasta Parippu Payasam
5. Parippu Pradhaman
6. Papaya Pradhaman
7. Ada Pradhaman(homemade ada)
8. Palada
9. Unakalari Payasam
10. Suji Gothambu Payasam
11. Aval Pradhaman
12. Mulayari Payasam
13. Carrot Payasam
14. Pazham Pradhaman
15. Thinai(foxtail millet) Pradhaman
16. Chakka Pradhaman

Wishing all a Happy Onam !!! 😍😍

Rajasthani Style Danedar Moong Dal Badam Halwa | Cherupayar Parippu Badam Halwa

Dal Badam halwa is a famous delicacy from Rajasthan, made during marriages and other festivities. The authentic version is a tedious process of soaking, grinding the dal(split moong dal) and badam(almonds), slow cooking the mixture for long hours in ghee, but the end product is the granule form of the halwa which is worth all the efforts. Nowadays, people have created many shortcuts to this traditional recipe by coarsely grinding the dal and almonds. Storing this mixture and preparing for a quick fix halwa. That process may yield the same flavours, but I wanted to go by the original version so that I can know the efforts put in behind the making of this delicious halwa.

I haven't tried the shortcut method yet, though have seen many videos on YouTube. So I can't comment on the tastes of that method. But let me tell you that this traditional version of the danedar(granules) tasted almost like store brought delicacy. This might involve a good workout to your arms, but the end result was worth trying. The dal is first soaked along with almonds. Then ground to a smooth paste, which is then mixed with ghee and added to the pan. Use a non-stick pan for best results as it uses lesser ghee. The mixture is then roasted on low flame and then cooked with sugar syrup. The whole process of this quantity took almost an hour to finish. Less adulterated and homemade makes this so special. If you love trying out something different for this Rakshabandan, then give this a try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 1 hour

Author ~ Julie

Serves ~ 6-8 bowls

Ingredients

split parippu / moong dal 1/2 cup

almonds blanched and soaked 1/4 cup

ghee 1/2 cup

granulated sugar 3/4 -1 cup

cardamom powder 1 tsp

saffron, a good pinch 

milk 2 cups

sliced almonds 2 tbsp

sliced pistachios 2 tbsp

Watch on YouTube-

Method

• Wash and soak the moong dal for 3-4 hours. Blanch the almonds in hot water, remove skin and soak the almonds too. Drain all the water after soaking and add the dal to a blender jar without water and grind to a coarse paste. To this add soaked almonds and  grind to a smooth paste, adding very little water. 
• Mix half of the ghee(1/4 cup) with the ground paste. Add this to a non-stick pan and heat the pan on low flame. Continue to cook on low flame till the dal mixture looks roasted and the raw smell of dal disappears.
• The mixture turns to a lump and is nicely roasted. To this, add the milk and break the lumps. Cook on low flame to cook the dal again. Scrape anything to the bottom each time so that it doesn't get burnt at the bottom.
• Then add the saffron soaked milk and cardamom powder. Once saffron is added, the colour of the halwa mixture turns to golden yellow colour (which I loved the most).When the mixture looks dry, add the granulated sugar and give a quick mix. The dal mix then turns thin and sugar dissolves. Cook again till the mixture again starts to leave the pan and forms a lump. Add the sliced pistachios and almonds (half), mix well.
• Now keep adding a tsp of ghee, continue stirring with a wooden spoon on low flame. Biceps gets a good work when making this halwa, but the end result is worthwhile. Keep adding a tsp of ghee till the bigger chunks break into smaller lumps and the smaller lumps to granule form. By then, the ghee starts to show up or the mixture starts to give out the added ghee. At this stage, stop adding ghee and mix to get the fine granular halwa. Takes one hour to get granules, so have patience to stir continously.
• Finally, garnish with left over sliced pistachios and almonds. Enjoy warm or cool. Refrigerate leftovers, thaw before serving.

NOTES

* Use a heavy bottom non-stick pan to get desired results and to reduce usage of ghee. Works perfect.

* I started making this halwa in the evening, but by the time I finished making it turned dark and so had to put on lights in the video.

* If you don't like granules, then add a few more tsp of ghee to get the usual halwa consistency. But I personally loved the granule form of this halwa.

Please check out more halwa recipes listed in my space-

• Carrot Halwa
• Thirunelveli Halwa
• Raw papaya Halwa
• Mixed Fruit Halwa
• Fresh Orange Halwa
• Papaya Halwa
• Pineapple Halwa
• Homemade Ghee Soan Papdi
• Jackfruit Halwa

 

Chocolate Mousse (Eggless & Quick Recipe)

No eggs ? No tempering? 

Such a quick and silky smooth mousse that you can whip up in less than 20 minutes. You may not get an enormous volume of chocolate mousse with this recipe, as the whipping cream is the only one that adds volume to this. 

Usually, the typical chocolate mousse is prepared with egg yolks, whipping cream and dark chocolate. The egg yolks are beaten to light and fluffy. Then, tempered into the half of the heated whipping cream. Finally, the grated chocolate is added. The other half of the whipping cream is beaten to stiff peaks and then folded in the egg chocolate mixture. The mousse is then chilled and served.

But here, in an eggless mousse, there are no eggs and the grated chocolate is melted with fresh cream. This is then left at room temperature. In the meantime, the whipping cream is beaten to stiff peaks, and the melted chocolate ganache is folded to attain a light and fluffy chocolate mousse. I have not added any extra sugar, as the whipping cream had sugar in it. I have used dark chocolate in the recipe, but you can always use semi sweet or milk chocolate to make the same. Give this a try and enjoy with your loved ones!!

Preparation time ~ 10 minutes

Cooking time~ 3 minutes

Author ~ Julie

Serves ~ 4-5 serving bowls

Ingredients

dark chocolate  200 gms

whipping cream 1 cup

fresh cream 1/2 cup

vanilla extract 1/2 tsp

salt a pinch

grated chocolate 2 tbsp (garnish)

Method

• Melt the dark chocolate using double boiler method (add water in a bowl and add the grated chocolate with fresh cream in another bowl. Place on top of the boiling water and keep stirring to avoid chocolate freeze. Melt the chocolate until smooth and use). Mix well until smooth, add the pinch of salt and vanilla extract.
• Whip the cream in a glass bowl until light, fluffy and soft peaks. To this, add the prepared ganache at room temperature and beat until stiff peaks.
• Refrigerate the prepared mousse for 2-3 hours, or pour in smaller servings and refrigerate.
• Grate the dark chocolate on top and garnish with a cherry and serve chilled.

NOTES

* 1 cup whipping cream, yields 2 cups whipped cream.

* You can use whipping cream instead of fresh cream, too.

* Use chilled bowls and beater blades for whipping cream.

RELATED POSTS

* Pineapple Mousse

* Cherry Tartlets

* Tiramisu(eggless)

* Vanilla Panacotta 

* Pineapple Cobbler

* Banana Pudding with vanilla Wafers

* Citrus Pudding
* Amrakhand (Mango Shrikand)

* Dates Pannacotta 

* Mango Ice Cream

* Butterscotch Pudding

* Salted Caramel Cheesecake Cups

* Mini Cherry pie

* Chocolate Cheesecrackers Pudding

Chocolate Cheese Crackers Pudding

Chocolate Cheese Crackers  pudding was an instant hit that I whipped up quickly, but the taste was awesome. I had some whipped cream and cheese crackers ready at hand after frosting a cake. So I just mashed up the duo to get a dessert for kids, but we all loved the flavour of cheese mixed crackers with whipped cream along with chocolate chips, and it's not the kids who had, but we enjoyed too. The best part of this pudding is that there is hardly any cooking involved. How sweet, right? 😉 The only time to cook is to heat the whipping cream. The first layer is more of a biscuit layer in pudding but has a cheese and chocolaty flavour. The second layer is whipping cream mixed with cheese crackers and chocolate chips. Finally, the third layer is a simple dark chocolate ganache. 

There can be many variations to this recipe, as you can make a chocolate mousse instead of a whipped cream layer. You can add grated chocolate on top of the whipped cream layer to garnish instead of dark chocolate ganache. Do give this a try if you have some whipped cream to finish or if you love the cheese chocolate combo.

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4 

Ingredients

first base layer

cheese crackers 1 pkt or 10 no.s

milk compound 70 g

heavy whipping cream 1 tbsp

second layer

whipped cream 1 cup

crackers 1/4 cup crushed

dark chocolate chips 2 tbsp

third layer

dark compound 100g

heavy whipping cream 2 tbsp

Method

• Take the crackers, reserve one(for garnish) and crush the rest of the crackers in a mixer and measure the amount of crushed crackers. Add 1/2 cup crushed for the first layer, and reserve 1/4 cup for the second layer.
• Heat the whipping cream(3-4 tbsp) and add one tbsp to a bowl with milk compound and  remaining 2-3 tbsp to a bowl with dark compound for last layer. Leave undisturbed for a minute or two and mix well to a smooth ganache. (I have heated both whipped cream together and divided, you can dividely heat took).

• Add 1/2 cup crushed cheese crackers in a bowl, add the milk chocolate ganache, give a mix and spread as a layer. Refrigerate for half an hour to set.
• Then, mix the 1/4 cup crushed crackers with whipped cream, add the chocolate chips. Transfer this to a piping bag and add as a second layer. Refrigerate for half an hour.
• Finally, take the already prepared dark ganache(if it solidifies, double boil and melt) and spread thin over the second layer, cut the reserved cracker diagonally and garnish on top. Refrigerate for 20 minutes to set and can be served.

NOTES

* I have used Gery brand cheese crackers. You can use any brand cheese crackers.

* You can add chopped nuts to the second layer too.

* I had some whipped cream reserved after making a cake and so used that. You can always whip fresh cream to make this pudding too. Use 1/3-1/2 cup cream to get 1 cup whipped cream.

* You can even use half of the cheese cracker filling for the first layer and then layer as a third layer and whipped cream as a fourth layer, alternating to finish.

* You can make a chocolate mousse instead of a whipped cream layer. 

* You can add grated chocolate on top of the whipped cream layer to garnish instead of dark chocolate ganache. 

PLEASE CHECK OUT THE BELOW IF INTERESTED-

• Pineapple Mousse
• Trifle Pudding
• Strawberry Pudding
• Mango Biscuit Pudding
• Coffee Pudding
• Steamed Bread Pudding
• Butterscotch Pudding

                                                   

Passion Fruit Ice cream (Eggless)

How do you include citrus fruits in your diet? To me, none of the citrus suits my throat, especially the nectarines, oranges, lemon. And so, I avoid them mostly or have it as a midday snack or half an hour before lunch, which works to some extent. However, passion fruit is the only fruit that I can enjoy any time of the day and has not given me any issues till date. I love passion fruit for this very reason and so enjoy the most during this season. I have already posted the passion fruit squash that I prepare and keep in the fridge to extend the season one more month or so. Also, the passion fruit juice is another favourite that I prepare instantly and enjoy whenever I have these cuties ready at hand. 

It's been so long since I bought store brought ice cream or made too.Kids were not tolerating the store brought ones and had allergic issues. I didn't want to superimpose the allergy factor esp during this corona phase. I used to make the ice cream at home but this time after the lock-down, H only went shopping groceries, and invariably I forget to remind about whipping cream and then one day recently got hold of a pack of whipping cream and bought. The yellow type or the greenish yellow passion fruit are more on the tart side, and this reddish types are sweeter. I generally buy the reddish kind, but for making squash, both are fine. This time for a change I tried this simple passion fruit ice cream that I thought would create some fuss as I was a little apprehensive to mix whipping cream with citrus fruit. But to my surprise, all loved this ice cream, and it's just made of three basic ingredients. It's all natural passion fruit ice cream, no added colours/ essence. The fragrance is so strong and doesn't need any extra essence to this ice cream. The colour of this ice cream feels so calm and relaxing, with the passion fruit sauce on top adding the extra touch. Depending on the sweetness of the passion fruit, add more condensed milk if needed. Give this ice cream a try and enjoy !!

Watch on YouTube -

Preparation time ~ 10 minutes

Cooking time ~ 3 mins (for sauce)

Freeze time ~ 6 hours

Serves ~ 5–6 persons

Author ~ Julie

Ingredients

passion fruit 3 or 1/2 cup pulp

condensed milk 1/3 cup +  3 tbsp

whipping cream 1 cup

for sauce (optional)

passion fruit 1 or 1/4 cup pulp

sugar 3-4 tbsp

corn starch (flour) 1/2 tsp

water 1 tbsp

Watch on YouTube -

Method

• Wash and cut passion fruits in half. Scoop out the pulp in a bowl (make sure there are no white portions in the pulp). Add the condensed milk and give a mix. Keep aside.
• Whip the cold whipping cream in a bowl until soft peaks (about 3 minutes). Fold in the passion fruit and condensed milk, mix in the whipped cream.
• Finally, pour the mix in a bowl to set. Top this up with the prepared passion fruit sauce (reserve a little for garnish when you serve). Freeze the content for up to 8–12 hours, or until set. Scoop out in bowls and enjoy with an extra topping of the fruit sauce.

• For sauce - In a pan, add the passion fruit pulp for sauce and add sugar. Bring to a boil. Mix the corn starch with 1 tbsp water and add to the passion fruit mix. Boil a minute to thicken and then switch off. Leave to cool till use.

• Remove the ice cream mix from freezer and add a small layer of passion fruit sauce (reserve the rest of the sauce in refrigerator till use) on top (optional step). Re freeze for 5–6 hours.

• Remove from freezer and scoop out the ice cream in serving bowls. Add the prepared sauce on top and serve.

                                

NOTES

* The sauce can be refrigerated for a week.

* The ice cream tastes yummy without the sauce too, but the sauce adds to the extra tangy effect. Omit this step if you don't like tangy flavours.

Passion fruit Recipes :

* Passion fruit Squash(homemade)

* Passion fruit lemonade

* Passion fruit Juice

Try these homemade ice creams too, if you love any of the flavors-

* Chocolate Chip Custard Ice cream

* Mango Ice cream
* Butter scotch Ice cream
* Pista Kulfi  
* Strawberry Ice cream
* Cilantro Ice cream
* Cantaloupe(Musk Melon) Ice cream 
* Vanilla Ice Cream 
* Duet Ice cream(Banana & Mango

  

                                             

DESSERTS & ICE CREAMS

CARROT HALWA

MINI CHEESECAKE

DATES PANACOTTA

PAAL PAYASAM (RICE KHEER)

STRAWBERRY PUDDING

PAAL PIDI

PINEAPPLE COBBLER

AMRAKHAND (MANGO PUDDING)

VANILLA PANACOTTA

APPLE PIE

MOONG DAL PAYASAM

ADA PRADHAMAN

TIRAMISU

FRUIT CUSTARD

PALADA PAYASAM

CHERRY TARTLETS

VERMICELLI KHEER

MANGO BASIL SORBET

PINEAPPLE MOUSSE

RASMALAI

COFFEE PUDDING

STRAWBERRY BISCUIT PUDDING

MANGO BISCUIT PUDDING(AGAR AGAR)

EGGLESS BASBOUSA

QUINOA YOGURT PARFAIT

RICE PAYASAM

WHITE CHGOCOLATE APPLE PIE

SALTED CARAMEL CHEESECAKE

PASTA PARIPPU PAYASAM

MULAYARI PAYASAM

AVAL PRADHAMAN

STRAWBERRY SHRIKHAND

TRIFLE PUDDING

UMM ALI

PINEAPPLE KESARI

PINEAPPLE SAGO PUDDING

QUINOA SAGO KHEER

CARROT KHEER

SEMIYA CUSTARD PUDDING

CHAKKA PRADHAMAN

PAZHAM PRADHAMAN

ICE CREAMS /POPSICLES

MANGO ICE CREAM

EGGLESS STRAWBERRY ICECREAM

VANILLA ICE CREAM

EGGLESS CILANTRO ICE CREAM

CANTALOUPE POPSICLES

STRAWBERRY POPSICLES

CUCUMBER LIME PALETAS(ICE POPS)

BUTTERSCOTCH ICECREAM

CANTALOUPE ICE CREAM

PISTA KULFI

COCONUT MANGO POPS

DUET ICE CREAM