DESSERTS

Course
(These recipes are design for the NAVTEC-DTH F&B Production course)
By Mohammad Alam

It is a course that typically comes at the end of a meal, usually consisting of sweet food. The
word comes from the French language as dessert and this from desservir, "to clear the
table" and "to serve." Common desserts include cakes, cookies, pastries, ice cream, pie, and
candies. Fruit may also be eaten with the dessert. In Russia, breakfast foods such as Bliny,
Oladi, and Syrniki served with honey and jam are also popular as desserts.

The word dessert is most commonly used for this course in U.S., Canada, Australia, and
Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some
other Commonwealth countries, including India. In England, the term pudding might be
used among the Upper and Upper-middle classes, with dessert only used if the course
consists of fruit.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 1/45

S HEER KORMA

Ingredients

 Vermicelli ½ packet
 Whole Milk 1 lit
 Sugar ½ cup
 Whole Cardamom Pods 10 cloves
 Cardamom Powder ¼ tsp
 Almond, Cashews and Pistachios, ½ cup
 Fresh Cream ½ cup
 Saffron Strands ½ tsp
 Light Brown Raisins ¼ cup
 Rose Water ¼ tsp
 Butter ½ tbsp

Method of Preparation:

1. Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets
cooked, all the butter will get dried.
2. Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole
milk, little by little, stirring constantly. Bring it to a boil.
3. Now, add the dry fruits, along with the remaining sugar.
4. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the
milk boil until it is halved.
5. The vermicelli must be very soft by now. Quickly add in the rose water, and fresh
cream and let it simmer, covered, for 10 minutes.
6. Garnish with the saffron strands and powdered cardamom, and serve immediately

Note: The dish remains fresh for up to one week, if kept in the fridge.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 2/45

S HAHI TUKRA

Ingredients
 Bread slice 4
 Saffron 6 strings

 Milk 750ml
 Butter 1/2tbs
 Oil for deep frying of bread
 Khoya 175g
 Sugar 175g
 Almond ground 50g
 Pasta 50g

Method of Preparation:
1. Trim the crust from the bread and Cut the bread slice diagonally.
2. Deep fry in the butter till golden
3. Soak the bread in milk and keep on side.
4. Strain the milk to a saucepan on put on heat.
5. Add khoya, sugar, half of almond, saffron and butter.
6. Cook it till get a thick even mixture.
7. Cover the base of a baking try with some of this mixture spread the slices and spread
the remaining mixture over.
8. Sprinkle nuts on top.
9. Bake in the pre-heated oven 180C0 for 15 minutes.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 3/45

F RUIT TRIFLE

Ingredients:
 Milk 1 lit
 Fresh cream 100 gm
 Sugar 250gm
 Custard Powder 3tbsp
 Plain Cake 1no
 Banana 2no
 Apple 1no
 Cardamom powder 1tsp

Method of Preparation:
 Add fresh cream, cardamom powder and sugar in Milk and bring to boil
 Mix custard powder in a little milk and gradually add in to the boiling mixture
 Set the plain cake, banana and apple in serving bowl and pour the custard in the
bowel.
 Garnish with almond and cherries
 Cool in refrigerator and serve.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 4/45

Z AFRANI KHEER (RICE PUDDING)

Ingredients:
 Cooked Rice - 1 cup
 Whole Milk - 2 cups
 Sugar - 3 tbsp or to taste
 Raisins - 1 tbsp
 Chopped Pistachios - 1 tbsp
 Chopped Almonds - 1 tbsp
 Powdered Cardamom - 1/8 tsp
 Saffron - a pinch.

Method:
1. In a heavy bottomed pan, on medium heat, add in the Milk and the Rice.
2. Grind the Saffron with a little bit of Sugar and add it to the Milk.
3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook till it is of desired thickness.
6. Once it reaches the desired thickness, add in the Sugar. Mix well.
7. Add in the Dry fruits - Raisins (without the water), Pistachios and the Almonds.
8. Turn off the flame and add in the Powdered Cardamom.
9. Serve hot or cold.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 5/45

C RUNCHY MANGO ICE CREAM

Ingredients:
 Milk 1/2kg
 Sugar 1cup
 Mangos pulp 2cups
 Cream 2cups
 Corn flour 1tbsp
 Sugar (for crunch) ½ cup
 Mango slice for garnish

Method of Preparation:
1. Mix corn flour in milk and cook for while
2. Put sugar, mango pulp and cream in a bowel. Mix well and add milk.
3. Add some crunch and whisk well. Take out in a bowel and refrigerate for 6 hrs to set
well.
4. Garnish with crunch and mango pulp.

To prepare crunch
Put 1/2 cup sugar and 1/3 water in a pot. Cook till the water dries.
When it start browning take out in grease try, when cool crush it and use as garnish
for ice cream.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 6/45

J ALIBI

Ingredients:
For Jalebi Batter:
 White flour (maida) 2 cups
 Rice flour 11/2 tbsp
 baking powder 1/4th tsp
 Yogurt 2 tbsp
 warm water. 11/4 cups

For Sugar Syrup:

 saffron threads 1/2 tsp
 sugar 3 cups
 water 2 2/3cup
 Green cardamom 1/2 tsp
 kewra water or rose water 11/2 tbsp
 Ghee or vegetable oil for frying.

Method of Preparation:

1. Mix the flour, rice flour, baking powder, curd and 3/4th cup of the water in a bowl.
Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp of
saffron powder, and whisk until smooth.
2. Whisk them till it is of free flowing consistency. Set aside for about 2 hours to
ferment. Whisk thoroughly before use.
3. Prepare one string syrup by dissolving sugar in the water.
4. Just before the syrup is ready add saffron and cardamom powder.
5. Heat oil in a wok.
6. Take plastic cone with a nozzle can be used for making jalebis.
7. Pour Batter with the help of the bottle in the wok. Pour slowly and one by one. Pour
them in the shape of coil.
8. Deep fry them until they are golden and crisp all over but not brown.
9. Remove from the wok, drain on kitchen paper and immerse in the syrup.
10. Leave for at least 4-5 minutes so that they soak the syrup.
11. Take the jalebi out of syrup and serve hot.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 7/45

P EANUT CHIKKI

Ingredients:
 Groundnuts 1 1/2 cup
 Sugar or jaggery 1 cup
 Ghee 2tsp.

Method of Preparation:

1. Roast the groundnuts in a kadai on a medium

flame. After it cools, rub off the skin and crush lightly with hand.
2. Grease a plate with ghee and set aside.
3. Melt the sugar in a thick bottomed kadai over a very low flame.
4. When it has melted and turned slightly golden, remove from the flame and add the
nuts while stirring briskly.
5. If you are using jaggery follow this method. Heat jaggery (or sugar) in water to create
a thick syrup. Test by adding one drop in cold water. If the jaggery remains firm,
then consistency is correct.
6. Add roasted peanuts, and immediately spread on the greased board.
7. Roll out flat to 1 cm thickness, and allow to cool.
8. Cut into squares when cool. Store in an airtight box.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 8/45

O RANGE JELLY

Ingredients:

 Gelatin 1-1/2 tbsp

 Cold Water 1/4 cup
 Boiling Water 1/2 cup
 Sugar 1/2 cup
 Salt 1/4 tsp
 Lemon Juice 6 tbsp
 Grated Orange Rind(optional) 1-1/2 tsp
 Orange Juice 1-1/2 cups
 Cream or Custard sauce

Method of Preparation
1. Take gelatin and soak it cold water for 20 minutes.
2. Now dissolve it in the boiling water.
3. Add sugar and salt and stir until dissolved.
4. Add lemon juice, orange rind, and orange juice.
5. Pour the jelly into a wet mold, refrigerate until it becomes firm.
6. Unmold it and serve it with Cream or Custard Sauce.

G RAPE JELLEY

Ingredients:

 Grape Juice 5 Cups

 White Sugar 7 Cups
 Powdered Fruit Pectin 4 tbsp

Method of Preparation
1. Mix grape juice and pectin in a large pot over medium-high heat.
2. Bring it to a boil, and stir one minute at a rolling boil.
3. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
4. Store in sterilized jars and seal the lid.

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Mohammad Alam (Lec DTH) for F&B Production P a g e : 9/45