Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and sweet boondi and namkeen Sev. In many sindhi homes aloo tuk is must when sindhi kadi is made on special occasions or generally on Sunday’s.
There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in with rice. For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal.
I sometimes make Aloo bhajia/pakoda along with sindhi kadi. I’m sharing a recipe for kadhi which is one I have cooked for years now.
Prep time: 10
Besan/gram flour 1 katori/bowl Methi dana few. Oil 6tbsp Jeera/cumin 1 tsp. Kadi patta few. Hing/ asafoetida 1/2 tsp. Haldi/turmeric 1 tsp Salt 1 spoon Adrak mirchi/ginger chilli paste 1 Lalmirch/red chilli powder 1 tsp Hot water around 3 glasses or more Imli pulp 3 tsp or more Vegetables like Bottle gourd cut into thick rounds gwar( cut both ends of gwar and sprinkle salt keep aside) Bhindi/ladies finger 6 pieces whole
Wash and pat dry vegetables you are using for making sindhi kadhi. Cut dhoodhi/bottle gourd into thick roundels. Soak it in water in which salt is added. Cut both ends of gwar and smear some salt to it. Slit the ladies finger from the center and deep fry it. Smear some salt. Keep aside.
In a big pan put 6 tsp oil. Add 4- 5 methi dana. After it splutters add zeera & hing kadi patta adrak mirchi paste.
Now add 1 katori/small bowl besan. Saute on slow flame till colour changes to golden brown.
Meantime in a pan boil enough water to add to besan.
As soon as besan is bhunoed nicely add haldi powder. Now add hot water which you have boiled separately. Give it a nice mix. Add salt & lalmirch powder.
Now add bottle gourd/ dhoodhi pieces and gwar. Cover and simmer for abt 10 -15 minutes. Check with knife if its done.
Now add imli ka pulp. Adjust Consistancy of kadi. Add deep fried bhindi. Serve hot with rice. It tastes awesome along with sweet boondi and namkeen Sev mixed together.
Notes :. Sindhi kadhi can be made in various ways. Many sindhi households use tomatoes for tartness instead of tamarind pulp.
You can use vegetables of your choice. It can be cauliflower, Potatoes, carrots, drumsticks or even gram flour dumplings/besan ke pakode too.
Eggless Patterned Swiss Roll
Swiss roll cake reminds me of days when I was working, and on my way back home, i used to buy them from Monginis for my son who used to love it.
Swiss roll is basically a sponge cake which is baked in a sheet pan and then filled with jams, frosting etc. The tricky part lies in rolling the cake perfectly and making sure that it doesn’t crack.
When I made it the first time, the cake was very thick and impossible to roll. After trial and error, and going through many videos on you tube , I have figured out few important things that one should keep in mind while making this swiss roll cake. I have shared those in Notes section.
Making them has been on my “to bake list” for long. I wanted to bake not the regular swiss roll but the patterned one. I knew it would be a challenge but when it comes to baking I’m always game for it. The pattern just makes the cake look more prettier. You can either use print outs to trace the pattern on parchment paper or draw free hand.
Prep time : 20 minutes Cook time : 10 minutes
Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup
FOR WHIPPED CREAM
Icing sugar 1 cup
Whip cream 1/4 cup
Mix all dry ingredients maida, baking soda, baking powder in a bowl.
Mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.
Now mix dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
(Before you start the blender make sure the flour mix is wetted completely. Then blend well.)
Then take out 4 table spoons of this mixture into 1 seperate bowl. And then add strawberries puree(by blending strawberries into mixer and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)
And keep rest of the cake mixture sperate,at room temperature.
By the time pre heat oven at 180degrees.
Take a piping bag. fill with fruits puree( dark pink) mixture in it.
FOR MAKING PATTERN FOR SWISS CAKE:
Cut the baking paper which fits your baking tray.
Then make your pattern by piping it onto the baking/parchment paper.
Then place this baking tray in the freezer for about 4 hours or more, to go firm.
FOR WHIPPING CREAM :
mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.
FOR BAKING A CAKE FOR SWISS ROLL:
Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly, right to the edges with spatula, making it as thin as possible (it will rise after baking)
Bang the tray on kitchen platform a few times to make sure the mixture gets all around the pattern.
Then bake in the oven for 7 minutes in the centre rack of the oven. It doesn’t have to be over baked otherwise it would be difficult to roll the swiss roll.
Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.
Cover cake with baking paper, and invert it on another flat baking tray or chopping board on top and flip it over.
(And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake)
Peel off the baking paper straight away while it is still hot. Then leave it to cool.
Place a clean sheet of baking paper over your cooled cake and flip it over again.
Once the cake is cooled a bit , spread whipped cream and icing sugar mixture on top of it.
Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.
Decorate with strawberries puree on top( instead of putting fruit puree inside the swiss roll, up on the layer of whip cream, i have decorated on top).
Place the cake roll in the refrigerator for 2-3 hours before slicing into pieces.
Enjoy a light and spongy cake with whipped cream frosting inside it!
Don’t try to slice the cake as soon as you roll it. Keeping it in the refrigerator for 2-3 hours gives it time to set and then you will be able to cut clean slices.
You can fill these cakes with anything you like. The easiest options would be nutella or any jam of your choice.
A lot of sponge cake recipes do not use butter/oil. I would encourage you to use oil like I did, my cake had no crack and it was super soft and moist.
While spreading the batter of cake on frozen pattern, make it as thin as possible, as after baking cake would rise and otherwise would be difficult to roll the cake.
While going through many recipes which include fruit as main ingredient, watermelon Rasam caught my attention. I found it very interesting as I love experimenting with different cuisines. This is a recipe developed by Shri Mountbatten Iyer, a well known Chef from Chennai. So decided not to give it a miss and went ahead.
I have come across so many types of rasams and this one made with watermelon totally blew me off. A combination of tangy, sweet and sour, this rasam is very different but tasty.
Prep Time 20mins Cook Time 10mins Serves 4People
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dal) Watermelon juice 3 cups (strained without seeds) Tamarind juice – 1 cup Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Hing/ asafoetida- 1/4 tsp. Salt to taste (preferably rock salt) Jaggery 1/2 tsp
To make Rasam Powder :
Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)
Ghee – 2 tbsp
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dhal)
Note on rasam powders 1 & 2: There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made.
Ingredients to make rasam powder 2 for garnish: (this powder to be made preferably before making the rasam for freshness and added flavour)
Ghee – 1tsp
Hing / asafoetida – 1/4 tsp
Toor Dal – 1.5 tbsp
Channa Dal – 1.5 tbsp
Pepper – 1.5 tbsp
Coriander seeds – 3 tbsp
Whole red chilly – 10 nos (can increase if you want more spice)
Jeera – 1 tsp
Coriander leaves – finely chopped
Rasam powder 2 (recipe)
Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown and add pepper corns.
Once they pepper corn splutters, add coriander seeds and fry till golden brown (or till the raw smell dissappears)
Add red chillies and fry till the red chillies inflate and are fried.
Add curry leaves and once you hear them crackle add some jeera and immediately turn off the flame
Cool this mixture down and grind to a coarse powder (roasted rava like texture).
Method to make Watermelon Rasam:
Pour tamarind juice into a wok and add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
Add a little water to the boiling mixture if you think it is a little too thick.
Let it boil till the raw smell of the tamarind fades and add chopped coriander leaves
Now add the rasam powder. Allow to boil and add the watermelon juice
Add some pepper powder nd let it boil. The colour is a lovely deep red colour. Add the cooked dal water and let it boil just a little bit.
Add the powder that is used to garnish and immediately turn off the flame
Add ghee in a separate wok, temper mustard seeds, jeera and pour over rasam
Add a squeeze of half a lemon.
NOTE: The tempering and squeezing of lemon is done after turning off the stove always.
Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can. This is a secret tip shared by Shri Mountbatten Mani Iyer.
Pineapple Zarda (Sweetened Rice)
Zarda is a traditional dish which is mainly prepared in weddings in the north Indian Muslim communities. Pineapple Sweet Rice is a traditional dish of India and Pakistan. There are many variations of this recipe. Pineapple flavour is widely popular among Muslims. It’s a very delicious Dessert and it’s really very easy to make.
This is the perfect combination of fruity and rich flavours. People call it by many names, Meethe Chawal, Zarda, etc. Here I have added pineapple to give it a fruity taste. Though traditionally mawa is added, you can leave it out and make your dish less rich.To my surprise it turned out awesome. I wasn’t sure at first but when my family appreciated it and asked for more, It made me happy that the recipe passed the test and is ready to go on the blog.
This is one of my favourite dishes. My mother always used to make zarda/meethe chawal on special occasions with saffron and coconut flavours.
The best Zarda is one, where each grain of rice is long, separate and firm with no evidence of mush or overly softened rice, all whilst being coated in the sparkling syrupy goodness of the sugar.
So, the sweetened pulao is here for you. Prepare it at home by following this easy recipe with step by step instructions along with pictures.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
1 cup rice, basmati
1.25 cups Pineapple juice
1 bowl Pineapple cut into chunks
1/2 cup sugar
2 spoons clarified butter/ghee
2 sticks of cinnamon,
4 green cardamom
1 cup water
Saffron strands few
Milk 2 spoons to soak saffron
2 drops of yellow food color
2 drops of kevada water
Few drops of lemon juice
pinch of saffron
Pistachios, cashews, raisins & almonds handful
Add saffron in warm milk. Set aside.
Add 1 cup of pineapple juice with 1 cup of water. Add yellow food color and boil.
Add soaked rice to this and sprinkle few droos of lemon ,and cook until rice is 90% done. This would make rice khila khila for zarda.
Drain the rice and spread in a thali, so that rice does not stick to each other.
In a separate pan, put ghee. Put all the dry fruits. Fry and keep them aside.
Now in that same pan in ghee, add cinnamon, cardamom and cloves. Saute it.
Now add remaining Pineapple juice & sugar. Add a cup of pineapple chunks. Cook till pineapple softens.
Now add drained rice to this, sprinkle saffron milk & kevada water and mix well on low heat. Cover with aluminium foil and cook it on dum, till it is cooked and grains of rice are khila hua.
Once liquid is dried, turn off stove. Remove the foil.
Garnish with dry fruits. Serve hot with chunks of pineapple.
Ragi Almond Cooler
Ragi is also known as Red Millet or Finger Millet. It has tremendous health benefits like – aids in weight loss, increases bone strength, controls diabetes, reduces cholesterol, treats anemia, aids digestion etc. Especially during fasting days, taking ragi drink in any form gives the body a cooling effect.
Calcuim-rich wonder grain, Finger millet /Ragi helps cool our body during summer. It’s tasty, filling and nourishing!
With minimum 3 ingredients its ready in a jiffy.
Ragi powder/flour 3 tbsp
Jaggery 4 tbsp or less according to ur taste
Roasted Almonds powder 3 tbsp
Coconut milk optional 2 tsp
Combine 3 tbsps ragi powder and 3 tbsps roasted almond pwd with half a cup of water. Make a thick paste.
Take 2 cups of water & 4 tbsps grated jaggery in a pan and allow the jaggery to melt.
Bring water to a boil. Reduce flame and slowly add the ragi badam mix stirring continuously till it thickens. Cook for 2-3 mts.
Turn off heat and cool. Serve at room temperature or chilled.
When chilled, it thickens.
To enhance the taste :
At the time of serving, add some coconut milk.
Buckwheat/ Kuttu atta , Chocolate & beetroot cake.
This is a wonderfully moist and fudgy,gluten free cake, made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.
Prep Time 10 minutes
Cook Time 45 minutes
buckwheat flour/kuttu atta- 170gms
Baking powder – 2 tsp
Salt – 1/4 tsp
Cocoa powder – 25 gms
Coconut oil – 125 ml
Dark chocolate – 50 gms
Honey – 100 ml
Dates pitted and chopped – 50 gms
Eggs – 3
Vanilla essence – 2 tsp
Beetroot grated – 120 gms
For Chocolate glaze :
Cocoa powder – 15 gms
Honey – 50 ml
Coconut oil melted – 10 ml
Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.
In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together.
Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan. Warm the mixture over very gentle heat and stir till the chocolate melts.
Turn off the heat. Add the grated beetroot.
Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.
Stir in the dry ingredients, mix until you get a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.Turn out on a cake rack to cool.
For the glaze: Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness.
Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.
Ragi, Wholewheat & Chocolate Cake(eggless)
As Ragi is very good for health I so wanted to incorporate it in baking too apart from making ladoos & making chapatis from it.
As soon as i saw this recipe on fellow blogger Padhu’s kitchen, decided to give it a shot.This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it’s made of ragi and wholewheat flour. Other healthy ingredient which I have used in place of white sugar is organic jaggery from GUJARAT, which I got as a gift from my dear friend. You can serve this to your children as after school snack as this does not contain any maida. So enjoy this guilt free yummy cake.
Prep Time : 10 mins | Cook Time : 45 Mins |
Whole Wheat Flour- 1 cup
Finger millet/ragi flour-1/2 cup
Jaggery -1 cup or more or less
Baking Soda-3/4 tsp
Cocoa powder -2 tbsp
Thick yogurt-3/4 cup Salt a pinch Milk -1/4 cup +2 tbsp Any flavorless oil -1/4 cup Vanilla essence- 1 tsp Honey 2 tsp Walnuts toasted and chopped- 1/2 cup
For the Chocolate Sauce
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp
For the Chocolate Curls
Dark chocolate slab
Preheat the oven at 180 degree C for 10 minutes.
Grease and dust the baking pan or grease and line the baking pan with parchment paper.
Sieve together ragi flour, wheat flour,baking soda, cocoa powder and salt.
Keep the dry ingredients and the wet ingredients ready. Dry ingredients -Sieved ragi flour+wheat flour+cocoa powder+baking soda+salt
Wet ingredients – Yogurt+honey, jaggery, milk and vanilla essence.
Mix the milk, vanilla essence and oil to the yogurt+honey mixture.
Now mix the wet ingredient with the dry ingredients until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.
Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly.
Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.
For making chocolate sauce:
Mix together milk, 4 tbsp cocoa powder and sugar well. Make sure that there are no lumps.
Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and keep stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.
Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.
Once the cake cools completely, pour the chocolate sauce over the cake.
Once the cake cools completely, pour the chocolate sauce over the cake.
To make chocolate curls
Keep the bar of dark chocolate outside the refrigerator. After half an hour, using a vegetable peeler, peel out chocolate curls.
Then refrigerate the chocolate curls until it hardens.
Sprinkle over the cake and enjoy!!!
FRUITY AND NUTTY STICKS
It can quite often be extremely challenging to find a snack that is not filled with junk. This simple treat idea with few fruits on sticks and coated with chocolate and nuts, will definately makes your kiddo asking for more.
These fruity sticks place a fun and simple twist on your favorite summer treat. Just place Strawberries, Pineapple and Banana on a stick. Then add on some chocolate dipping and nuts! Voila!! You have a fun summer time treat.
Prep Time 5 Minutes Cook Time 10 minutes
2 Bananas small chopped into thick rounds
Cored Pineapple pieces(small) 6
3 Strawberries cut into half
1 kiwi cut into 4 pieces
Half of green apple chopped into pieces
1 cup melted Chocolate
1/4 cup Chopped Peanuts
6 icecream Sticks Method:
Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Cut kiwi into half first and cut the half into equal size pieces.
Cut green apple into half first and then cut that into 2 equal size pieces.
Now assemble the fruits on ice cream sticks.
Place pineapple on first, then banana, kiwi or green apple and lastly strawberry.
Place in freezer for 10 minutes.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Line a tray with parchment paper to place fruits dipped in chocolate.
Put chopped nuts in small plate to use for dipping.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.
Keep this tray back in fridge for few minutes.
Enjoy the healthy fruity snack.
Virgin Pinacolada no bake Cheesecake
As i love making chesecakes, so i opted for this flavour being my favourite. Well, this very special Pinacolada Cheesecake is, for the 1st Birthday of my Blog.
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of pineapple and coconut combine for a marvelous, tropical-inspired cheesecake.That’s just double happiness when you can bring a wonderful dessert and cocktail together in one outstanding cheesecake.
It’s a great dessert and a show stopper for dinner parties or whenever you have friends over. The flavours really show through and luckily it’s quite light, but not calorie wise 😄
It takes a bit of prep time to make this cheesecake but you can prepare the base and filling ahead of time, allowing it to chill overnight. It’s super easy to make; filled with a creamy, no-bake cheesecake nd garnished with kiwis and strawberries.
I am so happy to share this recipe with you. it’s celebration time .”YUMMY TALES OF TUMMY” completed one blissful year. Thank you all for being a part of my journey. Thank you for all the love and appreciation.
Right this time last year I stepped into the blogging world. I published my first recipe for the world to see and since then there is no looking back. I so enjoy writing and developing a recipe for my blog.
A cake is a must for any celebration . So for this occasion I wanted to include my favorites in a recipe and keep it super simple. Something that each one of you can make very easily.
So here is my version of Tropical Virgin Pinacolada no bake cheesecake. ✔ Eggfree ✔ Gelatinfree ✔ No bake
TO MAKE BASE, 1ST LAYER
250 gms Marie biscuits + Oats bisc mix
125 gms Butter melted
Roasted dessicated coconut 4 tbsp
Grind biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined in the mixer.
Grease a small springform cake tin with loose bottom.
Press above mixture over base and side of prepared pan. Refrigerate for an hour.
TO MAKE PINEAPPLE COMPOTE
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required
In a pan put sugar and chopped pineapple pieces. Add some water and cook till pineapple softened and comes together as thick pulp.
FILLING, 2ND LAYER
2 x 250g packets cream cheese, Philadelphia, softened.
2/3 cup icing sugar
Whipped cream 1 cup
Coconut milk 1/2 cup
9 tbsp pineapple compote
1/2 cup coconut milk
Using an electric mixer, beat cream cheese, icing sugar, until smooth.
Add whipping cream, beat until combined.
Add coconut milk. Beat nicely.
Fold in pineapple compote. Scoop & pour mixture into prepared pan.Place pan in the refrigerator for atleast 3 hours.
Or if in hurry, keep in deep freeze for an hour and than in fridge, so tgat it sets properly.
PINEAPPLE & MANGO PUREE GLAZE
White Chocolate milky bar 3 small packs
Sweetened Condensed Milk 1/4 cup
Honey ¾ cup
Pineapple juice 50ml
Mango puree 1/2 cup
Powdered Gelatin 2tsp few drops of yellow food colour (optional)
Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.
Add the bloomed gelatin and the condensed milk and whisk smooth.Pour the entire hot mixture over the white chocolate and whisk smooth.Pour through a strainer into a clean container cool it.
Pour over cheese cakes once it has cooled a bit.
Decorate with more tropical fruits Kiwi and strawberries.
NOTES: 1. Let the cheesecake set properly. It takes it’s own sweet time to set. 2. While unmoulding cheesecake from springform tin, wrap a hot towel around the tin to ummould easily and neatly. 3. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.
Healthy Mix Fruit Pie (No Bake )
What you could probably do with pie other than baking for something new? It clicked to me that why not go for NO BAKE.
The recipe for this delicious and speedy summer pie is very simple. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season.
When I think about summer desserts, this pie is always the first thing that pops into my mind. It’s indulgent, yet light. It’s casual and simple. With just a handful of ingredients, it’s a simple dessert that doesn’t require any fuss. And more importantly, it doesn’t heat up the kitchen.
Other variation which i have dared to change is pie base and using absolutely NO SUGAR.(i have used honey instead )
The base is gluten-free which is made from almonds, cashews, dates, figs & walnuts, which together provide an excellent boost to your helath.
A simple, naturally sweetened mixed fruits & berries pie is gluten free (yipee.. no maida) and full of fibre rich fruits and dried berrries.
Ingredients to make pie crust
1 cup walnuts
1 cup cashews/ kaju
1/2 cup Almonds /badam
1 cup Anjeer/figs
2 cups pitted dates, roughly chopped
Whipped Coconut Cream
1 can coconut milk, refrigerated over night
1/2 cup mascropone cheese
1 tablespoon honey
1 cup strawberries, fresh
1/2 cup yellow berries fresh
1 cup blueberries dried
1 cup cherries dried
2 tsp honey
Cook all mix berries in a pan. Add honey. Cook till berries soften.
Instructions to make Crust
Add the all nuts to a blender and pulse into a course meal.
Add the chopped dates & figs/ anjeer to the blender and blend until a dough forms. You may need to stop occasionally to scrape down the sides.
Now add powdered nuts mix well and form a dough.The dough should stick together when you squeeze it together.
Press the crust into a loose base tart tin. If the crust sticks to your hand as you’re pressing it into the sides use a small sheet of parchment paper to keep from sticking.
Set in the fridge or freezer to firm up for about 30 minutes.
To make whipped Coconut Cream
Place the coconut milk can in the fridge overnight. It will solidify the cream.
Carefully scoop out the solid cream and place in a metal or glass mixing bowl.
Add mascropone cheese and honey.
Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy.
To assemble :
Spread the whipped coconut cream- mascropone cheese mix on the dried fruits, anjeer & dates crust, using the back of a spoon to evenly spread if out.
Scatter the cooked berries over the top of the coconut cream in an even layer. Again cover it with whipped cream layer.
Decorate with fresh fruits.
Serve immediately or keep in the fridge until you’re ready to enjoy.