Fruity twist to desserts

Satiate your sweet tooth with these fruit delights

Mango rabdi


Milk: 1 litre

Sugar: 4-6 tbsp

Mangoes: 2, medium-sized

Mango puree: 4-6 tbsp

Cardamom powder: 1/2 tsp


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


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


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


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


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


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


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.