World Food Day 2023: Dessert Recipes To Try On This Day

From classic comfort treats to innovative, mouthwatering confections, the realm of desserts is as diverse as it is tempting. 

Dessert Recipes

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Indulging in desserts is one of life's sweetest pleasures. Whether you're a seasoned home baker or a novice in the kitchen, the world of dessert recipes offers a delightful journey of flavours, textures, and creativity. From classic comfort treats to innovative, mouthwatering confections, the realm of desserts is as diverse as it is tempting. 

Here are some recipes that you can try on this day:

Fruity Pancake Roll (By Sarojamma T, who is a Sous Chef, at Neo Kitchen, at Hilton Bengaluru Embassy Manyata Business Park)

Pancake Ingredients:

• Flour- 1500gm
• Butter melted- 200gm
• Egg yolk- 12
• Sugar- 450gm
• Milk- 1700ml
• Egg white- 12
• Baking powder- 70gm
• Vanilla essence- 15ml

Fruits:

• Banana
• Strawberry
• Plum
• Berries

Method:

• Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan.
• Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain. Pour 1/2 cup batter into the centre of the hot pan.
• Quickly tilt to a very thinly covered bottom. cook until the top is set and the edges begin to turn golden. Loosen with a spatula and flip.
• Spread pancakes with smooth strawberry jam add fruit chunks, and roll up.
• Drizzle with honey and top with a piece of fruit of your choice.

2. Petha Chocolate Sheets: (By Zeba Kohli who is a Chocolate Sommelier Taster & Consultant)

Ingredients:

• 200gm 70% Dark Chocolate
• 60gm Agra ka Petha

Method:

• Melt and temper chocolate and pour onto a lined tray. Cool for 10 minutes.
• Remove from fridge and garnish with Chopped Agra petha.
• Put back in the fridge to cool for 25 minutes. Serve elegantly on a pretty platter.

3. Fresh Mango Coconut Sago Pudding (By Prakash, DCDP Pastry and Bakery Chef at Courtyard by Marriott Pune-Chakan

Ingredients:

• 50gm Sago
• 300ml Water
• 120gm Devghar Alphonso Fresh Mango
• 50ml Fresh Coconut Milk (Plant-Based)
• 40ml Oats Milk (Plant-Based)

For Garnish:

• Coconut Powder
• Icing Sugar
• Cocoa Powder
• Fresh Mint Leaves
• Pistachio Seeds

Method:

• In a pot, bring 300ml of water to a boil. Add the sago pearls that have been soaked overnight and cook them for approximately 15 minutes, or until they turn translucent. Stir frequently to prevent sticking. Once cooked, strain the sago and immerse it in cold water to stop the cooking process.
• Prepare a delightful mango coulis by blending the fresh mango with plant-based coconut milk and plant-based oat milk. This will form a smooth and flavourful sauce for your pudding, keeping it entirely plant-based.
• Assemble the Fresh Mango Coconut Sago Pudding by creating alternating layers of the soaked sago pearls and the plant-based mango coulis. Incorporate diced fresh mango cubes between the layers to add a burst of tropical flavour.
• Garnish your creation with a sprinkle of coconut powder, a dusting of icing sugar and cocoa powder for an irresistible visual appeal. Top it off with fresh mint leaves and a scattering of pistachio seeds for added texture and taste.

4. Cashew Diamond Cake (By Bijal Shah, who is a Home chef, bijalsfoodcreations)

Ingredients:

• 250 gm cashew nut powder
• 150 to 200 gm sugar
• 50 gm milk powder
• 1⁄4 tsp cardamom powder (optional)
• 1⁄2 cup water
• 1 tsp melted ghee Ghee for greasing Silver varakh  

For the filling:

• Red or green food colour 1⁄2 cup chopped nuts (cashew, almond, pista) 

Method: 

• Blend the cashew nuts in a mixer to a fine, smooth powder. Sieve it.
• Mix milk powder, cardamom powder and cashew nut powder.
• Combine water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one-string consistency, switch off the flame.
• Add ghee and cashew powder, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. 
• Pour the cashew mixture into a greased plate and keep aside to cool completely.
• Once a little cooled knead into a smooth dough. Make two portions from the dough.
• In one portion add red or green colour and chopped nuts. Mix well. Make a ball from it and roll it a little.
• Now take another portion and roll it. Cover the coloured part with the plain rolled dough. Apply varakh on both the sides. Set it for an hour then cut it into a triangle shape.

5. Coconut Pannacotta with Fresh Mango (By Sahil Taneja, Co-Founder and Head Pastry Chef, Conçu)

Ingredients:

• Coconut milk- 250 grams
• Cream- 300 grams
• Sugar- 60 grams
• Malibu or Coconut Liquor- 50 grams
• Pure Vanilla Extract- ½ teaspoon
• Powder Gelatine- 10 grams
• Water - 50 grams
• Chopped Fresh Mango
• Shavings of Fresh Coconut for garnishing

Method:

• Place the gelatin powder in a microwaveable bowl, and add the water while whisking with a fork. This will prevent any lumps from forming. Refrigerate till the gelatine blooms (swells up and looks like a semi-set jelly).
• While the gelatine sets, bring the coconut milk, cream, sugar, and vanilla extract to a quick boil, and take off the heat.
• Melt the gelatine in the microwave till there are no visible granules.  
• Mix in the melted gelatine with the hot milk and cream mixture.
• Pour into desired serving containers, cool down to room temperature and then refrigerate.
• Once the Pannacota is set, it is ready to serve with chopped mangoes. Sprinkle some freshly grated coconut shavings for a stronger coconut flavour.
• Serving Suggestions: Old jam jars or glass containers of odd shapes and sizes can be used for serving, adding a fun touch to your presentation!