For those with a sweet tooth, dessert after a meal is a must, but preparing our traditional desserts can be a time-consuming task. Try these easy-to-make, hassle-free recipes to tame your cravings.
Yummy banana caramel sundae
Ingredients
For caramel Butter 100gm Cream ½ cup Brown sugar ½ cup
Method
Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.
For sundae
Bananas 6, peeled and sliced Sweet whipped cream 3 cups Vanilla ice cream 3 cups Brownies 6, cut into small pieces Almonds ½ cup, chopped and toasted
Method
Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each. Top with more cream, nuts and caramel sauce. Serve chilled.
Rich chocolate soufflé
Ingredients
Super fine sugar ¼ cup Butter 45gm Maida 1 tbs Dark Chocolate 200gm, melted Egg yolks 2 Egg whites 4
Method
Preheat oven at 180oC. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
Beat egg whites in a clean bowl with electric beater until soft peaks are formed; add remaining sugar and beat until it is well dissolved.
Fold egg white mixture with chocolate mixture in two batches.
Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
Serve with fresh cream and strawberry sauce.
French apple tart
Ingredients
Apples 3, peeled and roughly chopped Sugar ½ cup Lemon juice 2 tbs Vanilla essence 1 tsp Puff pastry 200gm Butter 2 tbs Fresh cream whipped ½ cup
Method
In a pan cook apples with sugar and little water until soft; add lemon juice and cook until the mixture is almost dry. Cool and add vanilla essence.
Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
Place a dollop of cream or ice cream and serve warm.
Sagudana falooda
Ingredients
Sagudana 1 cup Milk 1 litre Rose syrup or red sherbat 1 cup Cocktail fruit 3 cups (2 large tins) Ice cubes 2 cups
Method
Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
Take six tall glasses, pour sagudana in each and add cocktail fruit.
Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.
Published in Dawn, Sunday Magazine, October 30th, 2016
