Suji halva is staple dessert in Indian homes; we make it on auspicious days, a quick dessert, as an offering in temples, on a rainy or a cold day or just without any reason as it’s the easiest and the quickest sweet treat!!
In this recipe I have made a twist to the traditional recipe, I added brewed filter coffee. The coffee gives the halva a distinct nuttiness and lifts up the caramelized taste of the halva.
I tried my first watermelon strawberry cake from The Black Star Pastry (Sydney, Australia) at a food festival in Melbourne (Australia). One bite and there is the flavor and texture dance in your mouth. It’s creamy, chewy, crunchy, fresh and very light on your palette .I was so curious to recreate this beauty and luckily the layering was so precise that I knew what I am eating and what way the layering goes. The best part about this dish is that its gluten free.The Strawberry watermelon cake consists of 2 layers of almond dacquoise (like a meringue), 3 layers of rose scented cream, watermelon, and strawberries and garnished with pistachios and dried rose petals.
This is a modern version of the traditional Indian Jalebi Rabri combo but this includes sliced apples and a yeast based batter. So, make it for your loved ones and give them a treat at home.
Who does not love a minimal effort yet maximum taste treat! Here is my favorite indulgence which is easy to make and great in taste. No churn strawberry ice cream. It can be made with 3 ingredients and no fancy equipment needed!
Enjoy with your loved ones or you may just keep all for yourself ;)
An Apple pie ice cream, which is gluten free, nut free and no refined sugar........................
I have a soft spot for panna cottas when it comes to making desserts as they are easy to make, can be made with different flavor profiles, mix and matched with other desserts. They are no fuss yet very appealing taste wise and look wise as well!
