SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
AMAZING KULFI WITH CHOCOLATE
চকলেট চকলেট ও সাগুর কুলফি
SERVES
20
PREPARATION
20Mins
COOKING
40Mins
CHILL
12Hrs
2 kg liquid milk
1 can (304 ml) of condensed milk
1 pack (170 g) sterilised cream
1 can (354 ml) of evaporated milk
2 cups caster sugar
1 bar (300 g) of Swiss classic chocolate with hazelnuts, shaved
1 cup of sago, boiled and drained
100 g thin glass noodles
1 teaspoon cardamom powder
½ teaspoon cinnamon powder
2 teaspoons rose water
1 g saffron
2 cups mango puree
Kulfi mould and sticks
2 kg liquid milk
1 can (304 ml) of condensed milk
1 pack (170 g) sterilised cream
1 can (354 ml) of evaporated milk
2 cups caster sugar
1 bar (300 g) of Swiss classic chocolate with hazelnuts, shaved
1 cup of sago, boiled and drained
১০০ গ্রাম চিকন রাইস নুডুলস
1 teaspoon cardamom powder
½ teaspoon cinnamon powder
2 teaspoons rose water
1 g saffron
2 cups mango puree
Kulfi mould and sticks
DETAILS :
HEAT 2 kg of liquid milk and reduce it to half. Pour in condensed milk, sterilised cream, and evaporated milk. Once the milk mixture starts boiling, add the caster sugar and shaved chocolate, and mix well. Turn off the heat. Add the boiled sago and mix well with the milk mixture.
SOAK the glass noodles in warm water for 10 minutes, and add to the milk mixture. Sprinkle with cardamom and cinnamon powder. Add rose water and saffron. Cook for just 1 minute and remove from the heat.
ONCE the milk mixture has completely cooled, mix it with the mango puree. Fill up the moulds, cover them, and keep in the freezer for 4 hours. Uncover, insert sticks and freeze for 8 hours. This kulfi can be kept in the freezer for up to 2 months.
