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Dessert is the one thing that nobody can say no to. They give a befitting end to any meal. Indians indubitably have a penchant for sweets. Not only are desserts part of our staple fare, but they are also offered in our places of worship. Be it the karhaa prasad at Gurudwaras or the boondi ladoos (sweet jaggery balls) served at temples, desserts form an integral part of our sacred offerings. India’s celebrations and ceremonies involve copious amounts of mithais (sweets) and Navratris are no different! Now just because you are fasting does not mean you cannot have desserts that you can eat during Navratri fast.
1. Coconut Pannacotta/Coconut Set Pudding
Coconut Pannacotta
Ingredients
- 200 ml Milk
- 400 ml Heavy Cream
- 5 drops Vanilla essence
- 75 gm Dried coconut powder
- 100 gm Sugar
- 60 gm Agar-Agar
Instructions
- Combine the milk with sugar and bring it to a boil. And remove from flame and add vanilla. Stir.
- Now add agar flakes, followed by heavy cream and coconut powder.
- Set in desired glasses or cups and top up with nuts and fruit to serve.
2. Banana Hazelnut Laddoos
Banana Hazelnut Laddoos
Ingredients
Laddoo
- 2 pcs Bananas, mashed
- 100 gm Hazelnut powder
- 50 gm Hazelnut pieces Crushed
- 50 gm Icing sugar
- 30 gm Hazelnut paste/Nutella
Coating
- 250 gm Dark chocolate
- 1 pack Digestive biscuits or puffed rice
Instructions
- Combine all the ingredients (except dark chocolate and digestive biscuits) in a large bowl – best to use hands to ensure the consistency is uniform and there are no lumps. Knead the mixture for a minute like you would knead the flour.
- Take a small lump of the mixture and roll it between your palms.
- Refrigerate for 30 minutes until firm.
- Melt the dark chocolate.
- Coarsely powder the digestive biscuits and keep them on a plate.
- Dip each laddoo in the melted chocolate – roll over the digestive biscuit crumble to coat evenly.
- Let it set in the refrigerator for half an hour. Serve chilled.
3. Rose and Fig Bites
Rose and Fig Bites
Ingredients
- 500 gm Dried figs
- 100 gm Pistachios, broken
- 100 gm Almond powder
- 50 gm Butter
- 20 gm Dried rose petals
- 100 gm Castor Sugar
- 100 ml Water
Instructions
- Boil the figs with water and sugar until soft paste-ish texture, add the butter.
- Fold in pistachios and almond powder and rose petals to this buttery paste.
- Remove from heat and spread on a tray greased and lined with paper or preferably a silicon mat.
- Cool for about thirty minutes and refrigerate for another thirty minutes till firm.
- Cut into square bites and serve.
About Chef Neha Lakhani: Neha, is a Cordon Bleu-trained Patisserie Consultant. She has trained with Chef Fredrick Monti, Stephane Treand, Stephane Glacier, Jean Francois Arnaud, Peter Yeun, Martin Lipo, Sebastian Chavilliar, Martin Lippo, and Roland Delmonte, among others. She is also a member of the Indian Culinary Forum (ICF), the Penang Chefs Association, Saudi Arabian Chef’s Table Circle, and also Indian Federation of Chefs Association. You can check out some of her most amazing food recipes on Facebook.
