Easy Strawberry Frozen Yogurt

Homemade frozen yogurts are a class apart. I prefer them over ice creams as they are low in calories and much healthier option. Full of good nutrients and simple to assemble, FroYo can be made with so many fruits. During summer I make a variety of Frozen Yogurts with seasonal fruits like Mango, Cherry, Banana, Sapota, berries, Pineapple, apricots, jamun etc. Each one is so refreshing, addictive and high in taste.

I use full fat home cultured hung curd as far as possible as it is full of probiotics. The frozen yogurt is naturally sweetened with fruits and organic honey which also prevents the ice to form while freezing the dessert.

This is a beautiful strawberry frozen yogurt that I made today. The month of February has been very hot this year and I was craving for something sweet.  If you love strawberries as much as I do then this one is for you.

A box of strawberry was lying in the fridge and I had hung some fresh curd to make a dip but that wasn’t going to happen. 😛 So, here it is, a luscious, creamy, tangy-sweet summer dessert.

Ingredients :  

Fresh unblemished strawberries –  2 Cup (Washed, hulled and frozen)

Organic honey – 2-3 tbsp

Lemon juice – 1 tsp

Hung Yogurt or Yogurt Cheese –  1/3 Cup (You can use Greek Yogurt too)

Steps :

Wash, hull and freeze the strawberries. You can slice the strawberries and line them on a tray to freeze.

Hang the curd/ yogurt overnight or for 3-4 hours in the fridge till completely drained of liquid.

Freeze the yogurt as well. We will chop it up an hour before using.

Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.

Now take out the strawberries, thaw them slightly and then remove 1/4 in a bowl, place the rest in the blender and process till thick and smooth.

Take out the strawberry puree in a bowl and put the remaining in the blender, give a swirl so it becomes a chunky mix. Remove.

Now, add hung yogurt, lemon juice and honey in the blender and process till smooth. Add the strawberry puree to it and mix. Add the chunky strawberries to the strawberry yogurt and mix well.

Scrape the sides of the blender bowl and blend again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the strawberry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.

Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.

You can also serve it as soft serve after a few hours.

Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.


Nolen Gurer Sondesh – My Sweet Story



I have some fond memories of going to the Annapurna Bhandar opposite Sheesh Ganj Gurudwara in Chandni Chowk as a little girl. Only a promise of chumchum and nolen gurer sondesh or jalbhara sondesh would make me take the trip with mom. Later as I grew up I would often visit the lanes of old city and feast on the sounds and colors the place offered. Food of course was one of the attractions but whatever I may eat there was always some place for these two favorites.

My next project Nolen gurer jalbhara kara pak sondesh from Annapurna Sweets. Center filled with fresh date palm jaggery. One of the things I can’t stay without. Just the right sweetness, delicate taste, melt in the mouth goodness in every bite. A must have for all the sweet connoisseurs.


I would watch my dad in fascination as he made the softest melt in the mouth sondesh once in a while as a treat to me. There aren’t many good memories I associate with my growing up years but this is one of the few that ever were.

I learned to make the plain sondesh but never got the same texture or taste as dad’s or those bought from Annapurna. I seemed to be doing everything right but something was still missing.

Few days ago I decided to make the pressure cooker rosogullas and that is another sweet which has been a bit of a challenge for me. So, I decided to do some research. As usual my first stop for all food related issues is Sangeeta Khanna’s blogs. I found an old post on How to make Rasullas step by step and while I read I realized what exactly was wrong in my approach.

It was the technique of making Chenna /chana/ that was causing the issue. I always feel that cooking is a science and once you master that you can be as creative as you want.

I made chena/ Indian cottage cheese as per Sangeeta’s instructions and nailed it this time. The chenna was perfect, the rasgullas soft and spongy as they should be ( will post recipe soon) and then I couldn’t stop myself to make the fabled Nolen gurer sondesh.

A friend had given me some date palm jaggery and I had a little left of it.  Though sondesh is best made with cow’s milk I opted for full cream toned Mother Dairy milk.

Here is the link to Sangeeta’s recipe but I will post the steps anyway.

I prefer fresh Nolen gur, ‘Notun Gur’ or ‘Khejur Gur’  or date palm jaggery over the sugarcane one for its unique flavor, fragrance and texture. It is available only in winter and has many health benefits. It helped in raising my HB during the treatment of anemia. It is rich in magnesium as well. Google more. 😀


How to Nolen Gurer Sondesh 

Here is how I made the perfect cottage cheese / chenna/ chana at home. The important thing to keep in mind while making Bengali mithai is – Fresh homemade cottage cheese or chenna otherwise the sweets won’t come out well.


To make perfect chenna :

Ingredients : 

Full fat milk / Cow’s milk – 4 Cups

Juice of lemon – 1 lemon  or 1/4 cup curd (home cultured preferably or 1/4 cup white vinegar

Steps – 

  1. Heat a pan of water and keep aside. Keep a sieve over a large pan ready.
  2. Slightly wet a thick bottom pot, add milk and heat till the first boil comes. (slight variation from Sangeeta). Turn off the heat.
  3.  Start adding the lemon juice mixed with 1-2 tablespoons of water. Do it slowly and keep stirring. The milk needs to curdle slowly after each addition. I added in four steps till the greenish, transparent whey separated from the cheese.  If it doesn’t then reheat the milk and it will in a few minutes. Don’t stir too much or the chnna will become hard.
  4. Once the whey is separated nicely strain the whey through the steel sieve. Here I learned that the good cheese or chenna will stick to the spoon which is indicative that it will be a cohesive mass ideal for the sweet making.
  5. Toss the chenna/cottage cheese into the center.
  6. immediately dunk it in the hot water ( this is where I went wrong earlier. I was using the cold water method.)
  7. Rinse the cheese properly by pressing it to the side of the bowl a few times. The water may turn milky which is good.
  8. Now, put it back in the sieve and remove the excess water by lightly pressing. No need to press hard. A little moisture will give you a better sondesh or it will turn dry and crumbly.
  9. Once all the water is drained, take in out in a large plate and rub and knead with the heals of your palm till you get a smooth, lump free dough. When you feel the fat from the cheese on your hand its done. Do not overdo it. Make a smooth ball of it and cover with a damp cloth.
  10. Now your chenna is ready for making sondesh or rasgullas. Use as you desire.


To make Nolen Gurer Sondesh 

Ingredients :

Chenna we just prepared

Date palm jaggery – 1 cup grated and softened ( I did it in microwave)

Green cardamom powder – 1/4 tsp ( optional)

A few raisins – Optional

Warm ghee ( I used homemade) – 1 tsp

Steps :  

  1. Once you have the smooth chenna dough add softened jaggery to it. Rub again with the heals of your palm till you get a homogenous mixture and the jaggery is well absorbed.
  2. Heat a non stick pan on low flame and  add the mixture to it. Cook it for 4-5 minutes not more.
  3. Take it out in a large plate and let it cool completely. You can cover it with damp cloth and keep in fridge for half and hour or so.
  4. Once cooled break it with fingers, add atsp of warm ghee and knead it again with heals of your palm to bring it all together nicely. Add cardamom powder if using and mix.
  5. Now make small balls of the chenna and decorate with a raisin. If you have molds then use them to shape the sondesh.
  6. You can make them when the chenna is slightly warm too. It will take some time for them to hold the shape.
  7. I love the slightly grainy texture of the sondesh but you can make them smooth too. It depends on your taste and the quality of your cottage cheese.
  8. Serve them at room temperature.


Note –

Mine were norom pak sondesh which are melt in the mouth. The other ones are kora pak sondesh which are a bit harder.

You can use sugarcane jaggery too instead of the date palm jaggery.

If you do not heat the mixture and make the sondesh directly they will be known as Kancha Golla. They too taste delicious but I prefer the cooked version.


Do try and let me know the results. Making any dish is a labor of love so do not rush through the steps. Getting the perfect chenna is the tough step then it is a cakewalk.


Super Quick Two Ingredient Mango Ice Cream

Summer drips in mangoes in Delhi and there is nothing more refreshing than a quick guilt free mango ice cream. This full flavored recipe uses just two ingredients and is perfect dessert at any given time.

Ingredients : 

  • Ripe Mango – 1 Large or 2 Medium ( 1 1/2 cup of chunks)
  • Condensed Milk – 2 Tablespoon
  • Garnish – Basil leaves / Cardamom powder / mango slices


Steps :

  1. Wash , peel and dice mango in small cubes.
  2. Freeze the mango cubes layered on a plate or single baking sheet covered with parchment paper till completely solid. Over night is preferable or for 3-4 hours.
  3. Don’t put them all together in a boz or that one solid mass will be tough to break while blending. If you do then chisel it into small portions then put in the blender.
  4. In a blender jar add the frozen mango and pulse till it becomes crumbly.
  5. Pulse again till the fruit gets a creamy smooth texture. Scrap the sides of the jar to ensure no lumps remain. I sometimes leave the small pieces. They taste yum.
  6. Add the condensed milk at this stage and blend till the fruit and milk are incorporated nice and thick like a soft serve ice cream.
  7. At this stage you can scoop it in chilled bowls and eat as soft serve topped with little mango pieces.
  8. If you prefer firmer ice cream like texture then scoop it in a freezer proof bin and cover it nicely with a lid or cling wrap.
  9. After about an hour take it out and churn it in the blender . Do it a few times to make the ice cream creamier and smooth with no icicles.
  10. Serve the super delicious fruity sweet mango ice cream topped with mango cubes/ crushed cardamom, mint or basil sprig.


My Tip:Use fully ripe mangoes of any variety you like. The more ripe and fragrant the fruit the better ice cream you will get. Make this recipe vegan and dairy free by removing condensed milk and replacing it with fresh coconut cream or a frozen chopped banana. You can completely remove the ingredient two and turn this into a one ingredient mango ice cream and the result will amaze you.

Two Ingredients Chocolate Peanut Butter & Banana Ice Cream

I am big fan of anything peanut butter so while making the one ingredient banana ice cream I saved some for this delicious chocolate peanut butter ice cream. Guilt free, dairy free and vegan, this is the easiest breakfast dessert you can make. I used an organic chocolate PB but you can use a normal Homemade PB and chocolate chips too. Here is my recipe for Homemade PB


Ingredients : 

  • Frozen sliced ripe bananas – 4 medium size
  • Organic peanut chocolate butter – 3 tablespoon
  • Topping – Honey coated Popped amaranth/ Multi-grain Muesli

Steps :

  1. Cut and freeze bananas overnight. Make smaller pieces if your blender/processor is not heavy duty.
  2. In a jar place frozen bananas and blend till it gets to creamy aoft swirl consistency. It will take time to achieve this so be patient.
  3. If you find the blending hard then add a small non frozen ripe banana to the mix. It will help in smoothing the process.
  4. Keep scraping the sides to ensure the fruit blends evenly.
  5. Once the bananas come to a soft creamy ice cream consistency add the peanut butter. I used organic chocolate flavored but you can use chuny/ smooth plain, any kind.
  6. Blend again till the PB gets incorporated and the mixture is airy and creamy.
  7. You can serve this as a soft serve ice cream topped with buts or your favorite topping or spoon it in a freeze safe container and freeze for a few hours for a firmer texture.
  8. Once you achieve a firm ice cream , scoop it in cones or ice cream bowls and top with muesli/ popped amaranth/ chocolate shavings/ nut butter/ cinnamon powder/ chopped nuts/ roasted broken peanuts or any other thing you crave for.

My Tip:Always use ripe banana. Add at least one overripe banana for that sweetness and creamy texture. The fruit should have brown spots on the skin. Use any peanut butter. It won’t make any difference to the ice cream. Prefer Homemade or organic.



Healthy One-Ingredient Banana Ice Cream

I stumbled upon this one ingredient ice cream while making the Yogurt smoothies. I usually freeze the fruits in zip lock bags and realized that this could be eaten as a fruit based ice cream too. I wonder if ice cream is a right word for this dessert but WTH, it is amazingly delicious. 100 % natural frozen banana ice cream is a perfect Paleo, Vegan, zero dairy, zero added sweetener alternative. Rich and creamy this is a marvelous guilt free treat. Add your favorite toppings or mix-in to make it more healthy and tasty. Later I found that internet is buzzing with the various one ingredient ice creams including the one made from bananas.  So the idea isn’t original.

Ingredients : 

  • Ripe Bananas – 6 large (Sliced & Frozen)
  • Desired Topping -Honey / Peanut Butter / Molasses /Walnuts /Raisins/Nuts/Spices

Steps : 

  1. Choose Bananas with brown spots. The riper they are the creamier and sweeter your ice cream will be.
  2. Slice them into coins or 1 inch pieces if your processor is strong.
  3. Put them in a zip lock bag or airtight freezer safe container and freeze till completely frozen. Preferably overnight.
  4. To make the one ingredient ice cream take out the frozen bananas and put them in the blender jar. If your processor is not strong add one non frozen banana for smooth blending.
  5. Pulse the frozen bananas till they turn crumbly. Keep blending to break them down completely.
  6. Scrap the sides of the jar with a spatula and keep blending. you will get a goey mixture in some time.
  7. Have patience and blend till you see the blended bananas turn into creamy rich soft serve like texture. Keep scraping the jar so there are no pieces.
  8. Give a few more rounds of blending to incorporate some air in the mixture. This will make the ice cream smoother and thicker.
  9. Once done, you can eat this fabulous creamy ice cream as a soft serve immediately or scoop it out in an airtight freezer safe container to make it more firmer like the traditional ice cream.
  10. After 2-3 hours of freezing scoop out the delicious creamy ice cream in bowls and serve with your favorite toppings. I used honey and peanut butter,
  11. Enjoy this guilt free ice cream any time the craving strikes.

My Tip:1. Use very ripe bananas or at least those which have some brown spots. They don’t look good but give a perfect sweet smooth ice cream. 2. Toppings are endless for this rich ice cream. Be creative. 3. You can add flavors of your choice to the basic ice cream and make it 2-3 ingredient ice cream if you wish. Add fruits, nut butters, condense milk, coconut cream, soy milk or anything that fancies you. I love it as it is.

Easy Cherry Frozen Yogurt

Home cultured yogurt is full of probiotics and when the heat of summer is upon us the then yogurt or curd based desserts and other dishes are the best. I have been making FroYo and parfaits as the temperature this May is soaring mercilessly.

Many of those who are unable to digest milk can actually digest yogurt without any difficultly and that makes it even more better.

FroYo is one of my proffered desserts. I love them over ice creams as they are lower in calories and healthier too. I make them without the help of ice cream maker so they are practically no fuss.

Cherries have flooded the market and this FroYo has dark cherries. Stone fruits are my favorites, mangoes, plums, cherries, apricots, you name it. I just love them. They are so versatile and you can use them to make such wonderful desserts, relish, compote etc.

I buy fresh fruit and freeze for making FroYo. Frozen fruit gives a beautiful creamy texture to it.

As a sweetener I use honey.  It is a better option than sugar. Honey also prevents icicles to form while freezing the dessert.

Once the cherry frozen yogurt is ready, you can either serve it immediately as a soft serve or freeze it for a fe hours for a more ice cream like texture like I did.

The tart yogurt, the sweet cherries , a hint of lime is all you need to reach a state of Nirvana.

You can also use Greek yogurt and frozen cherries but I prefer fresh ones.

Now for the delicious low calorie Cherry FroYO 



Black Sweet Cherries (pitted and frozen)- 1 cup

Hung yogurt/ Greek yogurt – 3/4 Cup

Lemon Juice – 1 teaspoon

Honey – 1 tablespoon ( don’t use extra sweetener, let cherries do the job)

Steps : 

Pit the cherries and freeze for two hours

Hang the curd/ yogurt over night or for 3-4 hours till completely drained of liquid.

Freeze the yogurt as well. We will chop it up an hour before using.

Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.

Now take out the cherries, thaw them a little and then remove 1/4 in a bowl place rest of them in the blender and process till smooth.

Take out the cherry puree in a bowl and put the remaining cherries in the blender , give a swirl so it becomes a chunky mix. Remove.

Now, add hung yogurt , lemon juice and honey in the blender and process till smooth. Add the cherry puree to it and mix. Add the chunky cherries to the cherry yogurt and mix well.

Scrape the sides of the blender bowl and bland again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the cherry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.

Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.

You can also serve it as soft serve after a few hours.

Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.

Serve it with a few fresh cherries on the side and a fresh sprig of mint at  the top.


As I munched on the leftover cherries I saw a box with a few digestive biscuits. An itch to try something new was too much to ignore so I decided to try something different. I took 6 of the biscuits added a slice of salted butter and gave it a churn in the mixer to make a base for a cheesecake with FroYo. It was just an experiment. I wasn’t sure if the frozen yogurt cheese cake would set if kept in the freezer.

I sprayed the springform pan with some oil, layered it with the biscuit crumble tightly just like we do for a proper cheesecake and kept in the fridge to chill. After half an hour I poured the FroYo over it, topped it with homemade cherry compote and covered the pan with cling wrap properly.

I kept this in the freezer for 2-3 hours and the result was just wow. I still feel there is a need for improvement but the cheesecake was yum. This is to be eaten immediately or the frozen yogurt will melt away leaving a slush. 😛

Perhaps it would stay better in a jar. Something to do next time. 😀




Mango, Cherry Parfait With Popped Amaranth Seeds

I love to use amaranth in my recipes. Ramdana, as it is called in Hindi, is a superfood and has higher value of protein than quinoa (9.3gm per cup) . Popped ramdana/rajgira is easily available too. I find it to be a very good choice for breakfast cereal. The versatile popped amaranth can be used in many ways. I have some recipes with Amaranth on the blog, please look them up.

Parfaits are the best breakfast options in summer. Chilled home cultured yogurt, seasonal fruits, nuts, seeds, raisins or any other dried fruits like figs, dates etc., and homemade fruit compote or honey, you can add layers and layers of anything of your choice and create mind blowing variations of parfaits. You can use, flattened rice (poha) or ramdana or granola / muesli in a parfait, the options are endless.

Mangoes and cherries are in season and while I was freezing cherries for cherry FroYo I decided to make a parfait with mangoes to beat the afternoon heat. The cherries looked so tempting that I couldn’t resist adding them to the parfait and trust me the unique cherry mango flavor is delicious. The chewy ramdana added to the fun. A perfect treat on sun scorched day like today.  ( crush some of the cherries to release the deep red juice over the white yogurt.

For this easy fruity hung curd Parfait you will need,


Ripe Mango – 1

Sweet Fresh Cherries – 1/2 cup pitted

Ramdana or popped amaranth – 4 tablespoon

Honey – 2 tablespoon

Granola or muesli – 2 tablespoon

Mango puree – 2 tablespoon

Cherry compote or cherry sauce – 2 tablespoon (optional)

Nuts, seeds or your choice.

Method :

If using home cultured curd or market bough yogurt hang it in a muslin cloth for an hour to remove excess water unless the yogurt is very thick. Use the water in curries or drink it up, it is very nutritious.

Once the curd is ready, mix the mango puree or honey properly and put it in the freezer.

In this recipe I used honey as I was adding cherries too.

Wash the mango and cut it in small pieces.

Wash the cherries and remove the pits. I push them out with the help of a drinking draw. 😀

Chill the fruits in the fridge along with th e yogurt.

Put all the nuts and seeds in a bowl.

For making parfait, take a goblet or  wide glass and start layering.

Put some yogurt, mango, muesli/ granola, yogurt, cherries, ramdana yogurt, nuts and seeds and more yogurt mixed with both the fruits. Top it with more fruit pieces.

If making a single fruit parfait, use a homemade fruit sauce or compote as top layer. Don’t use sugar , honey when adding homemade fruit preserve.

I keep the sugar level minimum or sometimes just avoid adding anything. The fruits provide the sweetness.

Have this healthy parfait as a fulfilling breakfast or as an afternoon dessert snack.

Make your own variations and enjoy the fruity summer goodness.


Easy Banana And Chocolate Frozen Yogurt


When the temperature soars and the only thing you want are in a mood for a healthy, low fat dessert then the best option is a fruit based Fro Yo or frozen yogurt. I make a lot of variations of this delicious low calorie sweet treat and try to use as less added sweetner as possible. I use honey in most of my Fro Yo recipes as it is not just healthier than white sugar but also prevents icicles to form while freezing the FroYo.

A bar of Cointreau chocolate was lying in the fridge as I devoured the handmade dark chocolates so I decided to use it in this lip smacking Banana Chocolate Frozen Yogurt. The Cointreau  gave it a mild boozy flavor which was just perfect.

It is easy to make no fuss FroYo that you must try. Also, look up the other frozen yogurt recipes in the blog.



Ripe Bananas – 2 ( Pealed, diced and frozen)

Hung Yogurt or Greek Yogurt – 3/4 Cup (60 gm)

Honey – 2 tablespoon

Dark  Cointreau Chocolate (Grated/broken into very small pieces) – 3 tablespoon


Method – 

In a food processor or blender add frozen banana and blend until you have loose crumbs like mixture.

Add hung curd or Greek yogurt, honey and shredded/broken chocolate pieces.  Process until smooth. Scrape the sides of the bowl to ensure there are no lumps.

Scoop it out in a freezable container and even the top with the help of a spatula. Cover and freeze for at least 4-6 hours.

I often take the container out after and hour or so and give the yogurt a good mix before putting it back in the freezer so that no icicles are formed. Usually honey will prevent them from forming anyway.

When ready to serve, scoop out the yogurt in ice cream bowls or cups, sprinkle some shredded chocolate, place a few slices of fresh banana and serve immediately.

You must always use frozen fruit.

Home cultured curd is the best as it is more nutritious but you can also use Greek yogurt. If using home cultured curd, hang it in a muslin cloth for a few hours to remove all the water. Use the whey for kneading wheat flour or put it in daals etc. I just drink it up. Nothing should go waste.

Instead of liquor filled chocolate you can use any other dark chocolate or chocolate chips or cocoa powder also (Two tablespoon should do.

Enjoy your delicious FroYo.




Cinnamon French Toast With Citrus Mango Compote

I am a huge fan of french toasts of all kinds but fruit filled ones top my list. I also love to indulge in  toppings made from fresh fruits for french toasts, pancakes and crepes. These french toasts are not for dieters.  Hot from the skillet with a soft thick center and crispy edges these french toasts make a good breakfast or brunch dish. I also feed the four PM hunger pangs with these.

The compote is quick to make and the divine taste of Indian ripe mangoes is decadent.  Put generous amount over the cinnamon flavored french toasts or fill the  toasts with the compote and drizzle some of the liquid from the compote over the stuffed french toasts for a more sinful dish. 

The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right.

Overall it is a fabulous combination of flavors and textures.

Use a stale, sturdy, dense bread ( a day or two old) for making these french toast. A french loaf, challah or baguette would be perfect. Cut them into thick slices so the bread soaks good amount of egg mixture without being soggy. The bread needs some heft to hold the milk and egg mix. One inch thick is fine. Two inch for stuffed ones. If the bread is fresh the m dry it out for sometime in oven before dipping them.

These loafs are also good for the stuffed french toast as one can make a nice pocket to fill each toast.  Never settle for soggy and squishy french toasts.

But, if you don’t have any of them and want to use the white bread then toast it up before dunking in the egg bath. You will need to layer the filling between two slices before dunking.

Here are two versions of french toasts with citrus mango compote.

I have used a usual white bread here. The recipe is for 2 people.

Stuffed Cinnamon French Toast 

Mango Compote  – For filling and Topping

Bread – 4 slices (I have used a two day old white bread here)

Cinnamon –  1/2 teaspoon ground cinnamon

Eggs – 2

Condensed Milk + Normal full cream milk  – 1/3 cup

( usually I take four tablespoons of condensed milk (milkmaid) and two tablespoons of creamy full fat milk)

Malta fruit Zest – 1/2 teaspoon

Salt- 1/4 teaspoon ( if not using salted butter)

Butter and oil  for frying

I don’t add vanilla to retain the flavor of fruits but if you like it add 1/2 a teaspoon


In a shallow bowl make the custard or egg bath for the french toast. Whisk together eggs, milk, cinnamon and zest of Malta fruit . You don’t need to froth the eggs. Just blend well so everything is incorporated well.

Keep your mango compote ready for filling. You can make it fresh or use a previously made too.

Take four thick slices of bread.  Toast and lightly butter them on both sides. I don’t trim the edges. You can use cream cheese too.

Heat a skillet properly on medium heat. Keep it ready for use. You can use electric griddle or oven too.

For normal white bread – On one side spread a few spoonful of mango compote filling and press the other slice on top of it. Prepare two such sandwiches. (Make the other one once the first is cooked and ready). I used white bread so those who don’t get the other loafs don’t feel left out. 🙂

For the french loaf etc –  Cut a 2 inch thick slice and make a 3-4 inch incision halfway into the slice so a pocket is formed. Fill the compote into it. One end should be sealed.

Now the steps are quick or the bread will start falling apart.

Place the sandwich in a shallow plate and spoon the egg custard mix over it till it is properly soaked. Dunking is difficult with the filled one.

Add some butter and oil mix on to hot skillet and place the soaked sandwich in it. Oil prevents butter from burning.

Keep the heat medium low so we get nicely crisp and cooked french toast. No one likes burnt ones.

Cook on one side till it is nicely browned and crisp then flip gently to cook the other side. (2-3 minutes)

Press the sandwich lightly with slotted spatula to make it cook well.

Add more butter+oil mix if the skillet is drying up. Don’t hesitate to be generous. We aren’t dieting here.

Keep a serving plate ready. Place the Lovely citrus mango compote filled french toast in the plate and dust with icing sugar or top with compote sauce and some more pieces of fruit.

Dig in when it is still hot and crisp. Repeat steps for the next one.

You can keep one french toast warm in oven at 200 degrees F while you make the other.

Cinnamon French Toast with Just the topping 

Alternately, you can skip the filling and dunk each bread in the gg bath till it is fully coated then shallow fry in the hot skillet. Keep the french toast warm in 200 degree F oven and once all are made, cut them in triangles or keep them whole when you plate them. Top the crisp french toasts with lavish amount of compote and dig in when hot. you can serve it with a dollop of creme fraiche too.

I just can’t have enough of these lovely french toasts bursting with summer flavors.

The trick is to keep it simple. Too many flavors spoil the taste. On the other hand dash of Spiced rum, Bourbon and Grand Mariner add perfect taste to the french toasts.

I use less  or no sugar as the mangoes are super sweet and condense milk is sweet too. No maple syrup or honey drizzle is needed.

Enjoy ! 







Risalamande – The Traditional Danish Rice Pudding With Cherry Sauce

A casual conversation about the similarities in world cuisine lead to a discussion about rice puddings made across the globe, our own chawal ki kheer (Rice Kheer), Phirni, payasam and other variations. I loved the idea of traditional Danish rice puddings with fresh vanilla, almonds and whipped cream which is served on Christmas eve as a dessert in Denmark and most of the Nordic and European countries. Delicately sweet and creamy, this pudding is served with warm cherry sauce as topping.

Risalamande gets its name after the French ris à l’amande which typically means Rice and Almonds which are the two main ingredients of this dessert.

A day before Christmas the Danish families prepare risengrød or the rice pudding and then on the eve of the Christmas day the leftover of the pudding is used as Risalamande by adding whipped cream, almonds and cherry sauce to it.

There are some interesting traditions associated with the desserts like hiding a whole almond in the dish apart from flaked or chopped almonds which are mixed in the pudding. Whoever finds the almond gets a marzipan pig and a special gift. The person who gets the almond usually saves it till the whole pudding is redounded by everyone in search of the prized almond and then in the end he/she reveals it.

Cherries are in season here and I decided to make this lovely dessert for a special occasion at home. You can use the readymade cherry sauce too but the sight of bright red sauce bubbling away in the pot is unmatched. I loved the contrast of chilled pudding and warm sauce. Absolutely delicious.This is the second time I made cherry sauce and my first of Risalamande.

Here is the recipe:


For the rice pudding or  Risengrød :

Short Grain Rice – 1 cup  ( I used broken basmati rice but you can use sushi rice or pudding rice too)

Water – 1/2 Cup

Whole Full Cream Milk – 1 liter

Sugar – 2-3 Tablespoon ( You can use Vanilla Sugar or Cinnamon sugar too)

To make Risalamande :

Vanilla Beans – 1-4 ( I used 1 teaspoon pure Vanilla Extract)

Almonds (Blanched) – 100 gms (Chopped and 1 whole)

Whipped Cream  –  11/2 Cups

For Cherry Sauce :

Frozen or Fresh Sweet Cherries – 2 Cups (Stems and pits removed)

Water – 1/2 Cup

Granulated Sugar –  1/2 Cup

Lemon Juice –  1 tablespoon

2 tablespoons of corn starch mixed with 2 tablespoons of cold water

Vanilla extract – 1 teaspoon (Optional)

Steps :

Rice Pudding for Risalamande : 

The traditional Risengrød or the rice pudding usually has salt and doesn’t have whipped cream, almonds and vanilla so when making for rasalamande we omit the salt and add the three other ingredients.

  1. Pour water and rice in a medium heavy bottom pot, cover the lid and let it boil for a 2-3 minutes.
  2.  Now add the milk and let it come to a boil while stirring continuously.
  3. Slit and scrape the vanilla seeds from the beans and add to the milk also add the empty beans and let it simmer for 40-45 minutes or until the pudding is well cooked.
  4. The rice has a tendency to stick to the pot and burn so stirring constant stirring is essential. Keep the flame low.
  5. Once the rice is cooked properly add the sugar and stir. It will make the mixture a little watery but don’t worry as we will simmer it some more. You can use plain white sugar or cinnamon sugar as per your taste.
  6. Cover the pudding with lid for the last 15 min and keep the flame very low or the pudding will burn.
  7. Turn off the stove and remove the vanilla beans from the pudding.
  8. Let it come to room temperature and then transfer it into a  serving dish or tupperware box and refrigerate overnight or for several hours until it is chilled.
  9. Once the pudding is chilled take it out and break it up with a spoon.
  10. In a bowl take the almonds and pour hot water over them. Let them soak for 5-10 minutes.
  11. Take the almonds one by one and press between the two fingers so that the skin separates from the nuts.
  12. Coarsely chop them and mix in the chilled pudding. Add vanilla extract now if you are not using the vanilla beans.
  13. In a bowl take the whipping cream and sugar and beat with a hand mixer till you achieve peaks.
  14. Add half of the cream in the pudding and stir well. Fold in rest of the whipped cream in small amounts till a creamy texture is achieved.
  15. Keep the pudding aside in the fridge.
  16. The pudding is low on sweetness as we will add the gorgeous sweetness of cherry sauce on it.

Now to make Cherry Sauce :

In a medium saucepan add washed, pitted cherries, sugar,and  water. Keep it on a medium heat. You can add a vanilla bean if desired but I don’t as it masks the taste of the cherries. Don’t forget to remove the stems.

Let the mixture simmer till the cherries are tender.

Stir in the lemon juice.

Remove any froth that comes on the top.

Combine the corn starch in cold water and whisk it properly. Add to the sauce and stir.

Bring the sauce to a boil and remove the vanilla bean if using.

Simmer till the sauce is thick enough to cover the back of a metal spoon.

Remove from heat and it is ready to serve with the rice pudding.

Add a little pudding in a bowl/ short glass/ ice cream goblet and top it up with generous amount of Fresh warm cherry sauce before serving.

Don’t forget the hide the whole almond in one of the servings of in the main pudding bowl just for fun.

Enjoy the rich, creamy pudding with the warm cherry sauce on the side.