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.
KULFI SERVED WITH DEHYDRATED SWEET MANGO
শুকনো মষ্টি আম দিয়ে কুলফি
SERVES
40
PREPARATION
20 Mins
COOKING
25 Mins
CHILL
12 Hrs
2 kg full cream milk
2 cans (354 ml each) of evaporated milk
2 cans (304 ml each) of condensed milk
½ cup caster sugar
1 g saffron (soaked with 1 tablespoon rose water)
1 teaspoon cardamom powder
¼ cup almond powder
1 cup mango puree
1 teaspoon rose wate
40 or more kulfi sticks
40 or more kulfi moulds
½ cup pistachio powder
Dehydrated sweet mango,
as much as desired (page 360)
DETAILS :
IN a large pot, add full cream milk and boil for 15 minutes on medium heat. Add the evaporated milk and boil for another 7-8 minutes. Pour in the condensed milk and mix well. Add caster sugar, saffron, and cardamom powder, and boil for 2 minutes. Taste and adjust the sweetness. Remove from heat. Cover and let the milk mixture get to normal temperature. Add the almond powder, mango puree, and saffron mixture. Stir to blend well.
FILL up the individual moulds, cover them with lids, and keep in the freezer for up to 4 hours. After taking them out from the freezer, remove the lids and insert the sticks. Again freeze for 8 hours.
UNMOULD the kulfis out from the freezer 5 minutes before serving. Garnish with pistachio powder, and dehydrated sweet mango as desired.
NOTE: Kulfis can be stored in zip lock bags in the freezer for up to 2 months.
