The season if festivities demands indulgences, and what’s a festival without authentic sweets?
1. Coconut Laddoos
1 cup desiccated coconut + extra for rolling
1 cup sweetened condensed milk
12 raw almonds, chopped
1 tsp ghee
- Heat the ghee and toast the almonds until golden. Remove, drain and set aside.
- To the same pan, add the desiccated coconut and condensed milk. Mix well and cook on low flame until the mixture starts to roll into a ball (about eight minutes). Remove and cool slightly.
- Mix in the almonds, and cool the mixture further.
- Make laddoos and roll them in the extra desiccated coconut.
2. Sweet Boondi Kheer Ice Cream
3 tsp pistachio flakes
1 tsp cardamom powder
½ tsp rose water
¾ cup sweet boondi (or two boondi laddoos)
5 tbsp sugar
5 bay leaves
A few strands of saffron
1 tsp full-fat milk, warmed
5 cups full-fat milk
- Dissolve the saffron in one teaspoon of warm milk. Set aside.
- Heat five cups of milk with the bay leaves in a non-stick frying pan on a medium flame, bring to a boil. Simmer for 20 minutes, stirring continuously. Remove from the flame, and cool completely.
- Add the pistachio flakes, cardamom powder, rose water, and sweet boondi and freeze for a few hours before serving.
3. Gulab Jamun Trifle
1 tsp rose petals, chopped
1 tsp almonds, chopped
4 gulab jamuns, cubed
1 tsp pistachios, chopped
1 tsp rose water
2 tbsp gulkand (rose petal preserve)
1 cup whipped cream
- Beat the rose water, gulkand, and whipped cream together. Set aside.
- Divide the gulab jamun cubes into four shot glasses. Top with the whipped cream mixture.
- Garnish with the rose petals, almonds and pistachios.
- Chill for a few hours. Serve cold.