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| Desserts |
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Desserts are a fascinating combination of sweet ingredients and aromatic spices and are refreshing after heavy meals. Delicious desserts consisting
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| of sweet dishes are part of many cultures around the world. Some delicious Indian desserts include vermicelli pudding, fruit salads variations of yogurt with different flavours and many more. Enjoy some of the Bengali sweet desserts after a heavy meal. |
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Mango Sorbet with Sauce
Ingredients:
Mango pulp-900gm,Lemon juice-1/2 tsp
Grated rind of orange and lemon- 1 each Egg whites whisked until peak forms-4,
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Caster Sugar-50gms.Double cream-1/2 cup, Icing sugar-1/2 cup |
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Steps:
In a large chilled bowl, mix 425gms of mango pulp with the lemon juice and the rind. Gently fold in the egg whites and caster sugar. Cover with clear film and place in the freezer for at least 1 hour until beginning to set.Remove the bowl from the freezer and beat the contents. Transfer to an ice creamcontainer and freeze until fully set. Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.Whip the double cream with icing sugar and the remaining mango pulp. Chill the sauce for 24 hours. Remove the sorbet from the freezer 10 minutes. before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately. |
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Rice Pudding
Ingredients:
Ghee-1tbsp,Cinnamon Stick-2 inch,Brown Sugar-175gms,Coarsely ground rice-115gms, Milk-5 cups/1.2 lit., Ground Cardamom-1 tsp, Sultanas-50gms,Flaked Almonds-2.5gms, Freshly ground nut-meg to serve-1/2 tsp. |
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Steps:
In a heavy pan melt the ghee and and fry the cinnamon and sugar. Keep frying until the sugar begins to caramelize. Reduce the heat immediately when this happens.Add the rice and half the milk. Bring to boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring frequently.
Add the remaining milk, cardamom, sultanas and almonds and simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the nutmeg. |
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| List of Bengali Recipe |
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