Ingredients:-
- Condensed milk – 200 grams
- Watermelon pulp – ½ kg
Method:-
- Remove seeds from the watermelon and into a blender to make a pulp.
- Add the condensed milk and blend again.
- Pour into a bowl and freeze.
- Serve frozen.
Water Melon Sorbet
Desserts
Blueberry layered dessert
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| Blueberry layered dessert |
You need-
- Bread – 4-5 slices, cut into small cubes
- Butter – 2 tablespoon
- Confectionery/icing sugar – 2 tablespoons
- Fresh blueberries – 1 cup
- Blueberry Jam – 1/2 cup
- Whipping cream – 1 cup
- Vanilla essence – 1 teaspoon
How to –
- Melt the butter in a pan and fry the bread cubes, stirring continuously until they turn brown but careful not to burn them.
- Move the bread cubes to a bowl; sprinkle the bread with the icing sugar and into the fridge until quite cold.
- Rinse and dry the barriers. Combine the jam and the barriers and set aside.
- Whisk the cream and vanilla essence till stiff peaks.
- Layer starting with toasted bread cubes, Blueberries-jam mixture and whipping cream in serving glass or bowl; finishing off with the cream layer and serve immediately.
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| Blueberry layered dessert |
Coconut-lime jelly
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| Coconut-lime jelly |
You need –
- Coconut cream – 2 cups
- Caster sugar – ¼ cup
- Vanilla essence – ¼ teaspoon
- Lime juice – 1 ½ teaspoons
- Gellatine powder – 1 teaspoon
- Warm water – 2 teaspoons
How to –
- Soak the gelatine powder in the warm water and set aside
- In a sauce pan, bring the coconut cream, sugar, vanilla essence, lime juice to a boil; stirring constantly.
- When the mixture comes to boil and the sugar is completely dissolved; add the gelatine and stir well, ensure the gelatine is dissolved in the cream mixture.
- Turn off the heat and pour the mixture into moulds or serving bowls and refrigerate for atleast 3-4 hour or until set.
Serve with fresh fruits.
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| Coconut-lime jelly |
Baklava
Here’s another Mediterranean favorite of mine. There is a Turkish restaurant next to our house and I keep popping in for this one and kunafe. So it was obvious of me to decide to give this a try at home..It’s easy but sure needs some patience and time.
Before I start with the recipe let me tell you a few things that you might want to keep in mind when you make this super delicious dessert. Your filo pastry should be at room temperature to start. Please follow the instructions on the box for defrosting. Its usually taken off the freezer, left in the fridge overnight and at room temperature for atleast 3-4 hours. As the pastry sheets are very delicate be a little careful. But don’t worry if the pastry sheet tear a bit; you would be buttering each sheet and that acts as a glue. When grinding the nuts make sure they are coarser and uniform. Use a sharp knife to cut the filo sheets.
You need –
- Filo pastry – at room temperature
- Unsalted Butter – 100 grams
For the filling –
- Blanched almonds – 1/2 cup
- Pistachios – ½ cup
- Walnuts – ½ cup
- Sugar – ¼ cup
- Rose water – 2 teaspoons
For the sugar syrup –
- Sugar – 1 cup
- Lemon juice – 2 tablespoon
- Water – ¾ cup
How to –
- Pre-heat the over to 180c. Melt the butter and set aside.
- Filling –
- Put the nuts, sugar, rose water in a processor and grind till coarser.
- Sugar syrup –
- Put the sugar and water in pan. Bring to boil and then reduce the flame and simmer for about 5 to 6 minutes. Turn off the heat, add the lemon juice and set aside.
Assembling the baklava –
- Spread the filo pastry sheets on a counter, take the pan you are going to bake the baklava in and trim filo sheets to fit the pan accordingly.
- Butter the pan. Take a sheet of the pastry and place in the pan. Butter the sheet and continue till you have buttered half the sheets ( my box of the filo pastry had 28 sheets, so I layered 14 sheets).
- Fill the middle layer of the pastry with the filling leaving a little ridge around the edge and continue to layer the sheets, bushing each sheet with butter.
- With long sharp knife carefully cut the baklava to your desired shape, square or diamond.
- Bake them for about 40-50 minutes or till they are golden brown.
- Pour the syrup over the warm baklava; let it soak, uncovered, at least 6 hours or overnight.
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| Trim filo sheets to fit the pan |
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| Butter the sheet |
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| Fill the middle layer of the pastry with the filling |
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Continue to layer the sheets,
bushing each sheet with butter
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With long sharp knife carefully
cut the baklava to your desired shape
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| Pour the syrup over the warm baklava |
Panna cotta
To me, this is truly one of the best Italian desserts… Serve this with berries, caramel or chocolate sauce….
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| Panna cotta |
You need –
- Gelatin – 1.5 tablespoons.
- Milk – 4 tablespoons
- Heavy cream – 2 cups
- Saffron – 1 pinch
- Sugar – 40 grams
- Vanilla essence – 2 teaspoons
How to –
- Dissolve the gelatine in the milk and set aside.
- In a sauce pan, put the cream, saffron and sugar. Bring to boil on medium flame
- Let it simmer for 1-2 minutes.
- Add the gelatine, vanilla essence and stir well until dissolved.
- Divide equally into molds or small bowls. Let it cool before you refrigerate for atleast 6 hours. I leave it over night.
Serve chilled
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| Panna cotta |
Parippu Payasam
This Onam, I made the Parippu Payasam. Adding small pieces of thinly sliced fried coconut is indeed a delight biting into, but unfortunately I couldn’t source that. Freshly squeezed coconut milk would be best but canned coconut milk is still close. This serves 4 and Cooking up this delicious dessert is not hard at all.
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| Parippu Payasam |
You will need –
- Yellow moong dal/Cherupayar Parippu – 1/4 cup
- Jaggery/ whole cane sugar -1/2 cup
- Thick coconut milk – 1 cups
- Thin coconut milk – 4 cups
- Ghee – 2 tablespoon
- Cashews and Raisins- 10 each
How to –
- Fry the Dal without oil for few minutes until they turn light brown.
- Wash and pressure cook adding enough water.
- Melt the jaggery by adding little water. Once melted jaggery, add it to the cooked dal and stir well.
- Now add the thin coconut milk and cook.
- When the milk evaporates and becomes half add the thick coconut milk. Stir well for couple of minutes and turn off the heat. Do not boil after adding thick coconut milk.
- Heat a pan and add the ghee..Fry and add the cashews and raisins to the payasam. Fry the coconut pieces also if you are using it and add.
Serve this hot and can stay in the fridge for 2 days.
Foodolicious Pictured 