Satiate your sweet tooth with these fruit delights
Mango rabdi
Ingredients:
Milk: 1 litre
Sugar: 4-6 tbsp
Mangoes: 2, medium-sized
Mango puree: 4-6 tbsp
Cardamom powder: 1/2 tsp
Method:
Put the milk to boil in a heavy bottomed pan. Cook on a low flame until reduced to half the quantity. Add sugar and cook. Allow mixture to cool. Add the mango puree. Cut the mangoes into small pieces and add it to the above mixture. Sprinkle cardamom powder. Mix well. Serve chilled.
Pineapple shrikhand
Ingredients:
Fresh thick curd: 10-12 cups
Pineapple (tinned): 6 slices (chopped into small pieces)
Pineapple essence: 1/4 tsp
Powdered sugar: 8 tbsp
Yellow colouring: a few drops
Cardamom powder: 1 tsp
Method:
Tie the curd in a muslin cloth and leave it for three to four hours. Pass the curd through a sieve. Add sugar, pineapple essence and yellow colour. Blend in a mixer or whip well. Add pineapple pieces and cardamom powder. Mix well. Chill for 2-3 hours.
Litchi gulla
Ingredients:
Litchi (tinned): 12-15 pieces
Fresh paneer: 250 gm
Powdered sugar: 4 tbsp tablespoons powdered sugar
Milk: 2 litres
Sugar: 6-8 tbsp tablespoons sugar
Saffron: a few strands
Cardamom powder: 1 tsp teaspoon cardamom powder
Silver foil
Method:
Mix paneer and powdered sugar. Knead well until light and fluffy. Make small balls of this and gently stuff in the centre of the litchis. Put the milk to boil and let it reduce to half the quantity. Add sugar and mix well. Arrange the litchis lychees in a flat dish. Pour the milk over it. Add cardamom powder and mix well. Keep it aside. Dissolve the saffron in a little milk and sprinkle it over the milk layer. Cover with silver foil and chill it.
Strawberry sandesh
Ingredients:
Fresh paneer: 500 gm
Powdered sugar: 7-8 tbsp
Strawberry crush: 4 tbsp Strawberry essence: 2 drops
Pink colouring: a few drops Strawberries, chopped: 2 cups Sugar: 1 cup
Silver foil
Method:
Mix the paneer and powdered sugar. Add the strawberry crush, essence and pink colour. Knead well until light and fluffy. Mix the strawberry pieces and sugar. Soak for four to six hours. Drain excess water. Divide the paneer mixture into two portions. Spread one portion on a flat dish. Smoothen it with your hands. Sprinkle the strawberry pieces over it. Cover with the other portion. Cover with silver foil. Chill it. Cut into squares and serve.
SUJATA MALANI