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Do it sweet

SUJATA MALANI
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Fruit Here are some delicious and innovative desserts

Sweet side story Have a mouthful Photo: K.Ananthan
Sweet side story Have a mouthful Photo: K.Ananthan

D esserts are a source of guilty pleasure. However, they can be made healthy without compromising on taste, when combined with fruits. With Holi around the corner, try out these unusual desserts, a fusion of fruits and Indian mithai.

Mixed Fruit Rabri

Ingredients

Milk: 2 litres

Sugar: 8 tbsp

Mixed fruits (apple, banana, strawberry, pineapple, pomegranate): 2 cups

Cardamom powder: 1 tsp

Method:

Boil the milk in a heavy bottom pan. Add sugar and keep stirring on low flame until it reduces to one fourth its quantity. Add cardamom powder and mix well. Allow it to cool.

Add the fruits and mix well. Serve chilled.

Apple Kheer

Ingredients:

Milk: 6 cups

Sugar: 1/4 cup

Apple, finely grated 2 cups

Cardamom powder: 1/2 tsp

Method

Boil milk on low flame. Add sugar and keep on boiling until it has a kheer-like consistency. Allow it to cool. Add the apple to the milk. Boil it one more time. Mix well. Sprinkle cardamom powder and serve.

Fried Bananas with ice cream

Ingredients:

Bananas: 3-4

Lemon juice: 1 tsp

Maida: 1/4 cup

Oil: 2 tsp

Milk: 1/2 cup

Sugar: 2 tbsp

Cinnamon, finely ground: 1/2 tsp

Honey: 2 tbsp

Oil for frying

For serving: Ice cream

Method:

Peel and slice the bananas into thick pieces. Sprinkle sugar and lemon juice over it, and keep it aside for a few minutes.

Make a batter of maida and oil. Add milk to make it smooth.

Heat the oil.

Then dip the banana pieces in the batter, and deep fry in oil until crisp. Drain excess oil.

Sprinkle cinnamon powder and honey over the fried bananas.

Serve hot with ice cream.

Pineapple Jalebi

Ingredients:

Pineapple, thinly sliced: 12-15

Maida: 1 cup

Curd: 1/2 cup

Warm water: 3 tbsp

A few drops of yellow colour

Oil for frying

For the syrup

Sugar: 1 cup

Water: 2 cups

Pineapple essence: 1/2 tsp

Method

Mix maida and curd. Add water and yellow colour to make a batter of smooth flowing consistency.

Leave it to ferment for eight to 10 hours.

Mix the sugar and water, and boil.

Get a syrup of one-thread consistency. Add pineapple essence.

Dip the pineapples in the batter, and deep fry in oil. Immerse the fried jalebi in the syrup, and serve.

SUJATA MALANI

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