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Coconut crust coffee mousse pie (egg less)

Coffee  Mousse Pie with Toasted Coconut Crust is a celebration of coffee,coconut and chocolate. . A coconut  crust combined with a creamy coffee – chocolate mousse filling makes for one irresistible dessert.

The combination of coffee, chocolate and coconut really shines in this cool and creamy Coffee Mousse Pie with Toasted Coconut Crust. All of that toasted coconut combines with the dark chocolate filling for an irresistible dessert!

Coffee and chocolate is a fabulous and sophisticated combination. A soft coffee-chocolate mousse flavoured with brown sugar, and set on a crunchy coconut crust… doesn’t that sound heavenly!

Let’s start with the crust – holding this all together is a coconut crust! It’s super chewy with a little bit of crunch, and it’s so absolutely delicious. It comes together in like two minutes, or as much time as it takes you to gather and measure the few ingredients and then stir them together.

Making the chocolate mousse filling for this pie is quite easy and quick, needing just few ingredients. It can, however, be a bit tough to get it mixed thoroughly. After you’ve let the chocolate mixture sit, it will be thick and probably a little hard to stir.

Once you’ve made the whipped cream, I strongly suggest that you add about a quarter of it to the chocolate and mix it well. Then you can fold in the rest more easily without deflating all of your whipped cream.

Time: 3 hours 30 minutes

Makes 6 wedges


For The Coconut Crust
1 1/2 cups grated fresh coconut
3 tbsp butter
3 tbsp brown sugar

For The Coffee Mousse
2 cups roughly chopped dark chocolate
1/2 cup milk
1 1/2 tbsp powdered sugar
3 cups beaten whipped cream
1 1/2 tbsp coffee powder dissolved in 1 1/2 tbsp warm water

For The Garnish
castor sugar and for dusting                Choclate shavings

Method :

For the coconut crust
Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.



Spread and press the mixture at the base of a loose-bottomed pie/cake tin.
Refrigerate for atleast 30 minutes.


For the coffee mousse:

Combine the chocolate and milk in a microwave-safe bowl and microwave on high for almost 50 seconds at the burst of 20 seconds each. Remove and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.

Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture gradually and fold gently.
Add the coffee mixture and fold gently. Keep aside.


Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife.

Refrigerate for 2 to 3 hours hour or till the mousse sets.

Demould the pie and garnish with castor sugar and cocoa powder. Garnish with chocolate shavings.
Cut into equal wedges and serve chilled.

Notes :
1) You can also melt the chocolate-milk mixture on a double boiler.

2) Any time chocolate is the primary flavor, I feel I must recommend that you use a good quality chocolate.

3) Not everyone loves coconut. In fact, it seems to be one of those foods that you either love or hate. If you want to make this pie with a different crust, that’s no problem at all.

4) I recommend a cookie crumb crust or a different shortbread crust. If you’re a fan of nuts, then you can substitute nuts for the coconut in this recipe.

Video recipe in Hindi :


Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!



Rice Kheer & Fruit Sushi Rolls (Frushi)



Sushi certainly is delicious, and loved by many, but somehow I have never liked the taste of it.  What about giving it a non-conventional twist? Change it up by using fruit to make a sweet dessert version of sushi. Dessert sushi combines traditional sushi rice with bright, sweet fruits.

Frushi that is, fruit sushi, has boomed in popularity in recent years, appearing on menus everywhere as both a breakfast, mains and a dessert.

Fruit sushi is pretty and colorful, as it is versatile and delicious, making it an ideal choice for entertaining. Serve this tasty frushi dish at your next party, for a dessert, that pretty much everyone will want to eat. It is more convenient too as you can make them a day before and keep ready in the fridge to serve next day.

This super-pretty sushi roll is made with rice kheer/pudding, sugar, coconut milk and vanilla custard. For that added crunch pistachios mixed with honey perfects the balance required for any dessert. It is topped with petite pieces of fresh fruit (you can choose any seasonal fruits ) which makes them both uber colorful and totally unique in taste and texture. Here i have used kiwis and dragon fruit only as I love both fruits.

About rich and creamy rice sheet/pudding, this  kheer is a classic Indian dessert which is flavored with nuts, cardamom and saffron!

Rice kheer/pudding is probably the most common dessert that’s made in every household in India. The reason why its so common is because it’s made of only three basic ingredients which are readily available everywhere- rice, milk and sugar. I know my recipe has more than 3 ingredients but all those are optional and add to the flavour. A simple rice kheer can be very well made with only rice, sugar and milk.

Personally, I have always loved kheer. I remember whenever mom would make kheer, I would take out my portion in a bowl and used to gobble it piping hot. It tastes so good even when served cold. It’s a personal preference though, many people I know prefer eating it hot straight out of the pan. Either way, rice kheer is delicious and an easy dessert which you can make quickly with minimal ingredients.

Rice kheer is the quintessential Indian dessert. It’s what every Indian grew up eating! So next time you cook Indian, make sure to finish off the meal with these lovely kheer frushi rolls. Here I have layered frushi roll with vanilla custard and for crunch, have added pistachios with honey.

Frushi is easy and fun to make at home, and you can put all your favorite ingredients into your perfect customized roll. Making sushi doesn’t have to be complicated. You just need to practice a little bit. These basic sushi rolls can be filled with any fruits you choose.

Learn how to make fresh Fruit Sushi rolls that are delicious and sure to impress.

Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6

To make rice kheer/pudding :

Rice 100 grams

Milk 1 liter

Coconut milk 35 ML

Sugar 250 gms

Cardamom powder 1 tsp

Bay leaf 1

Ghee/clarified butter 1 Tbsp

To make vanilla custard :

Milk  1/4 liter

Vanilla Custard powder 2 tablespoons

Sugar 3 spoons

For layering on frushi rolls :

Pistachios coarse powder mixed with honey 2 tbsp

Kiwi chopped 1

Dragon fruit chopped 1/2

Aluminum foil wraps 2

Ghee/clarified butter to spread on foil 2 tsp

Salted caramel as required to garnish

Almond crumb as required to garnish

To make rice kheer/pudding :

Soak rice in enough water for 30 minutes. Drain and set aside.

Heat ghee in a pan on medium heat. Once ghee melts, add bay leaf to it.

Add the soaked and drained rice and give a stir.

Cook the rice for 2-3 minutes on medium heat till you get a nice aroma and rice turns light pink in color. Set aside.

Add milk to a heavy bottom pan and bring it to boil. Once it boils, add the coconut milk and sauted rice and stir.

Lower the heat to medium and cook the rice with the milk, stirring at regular intervals. Cook for around 20-25 minutes or till rice is completely cooked and kheer looks nice and thick.

After the kheer has thickened quite a bit, add  sugar cardamom powder and stir. Cook for few more minutes till it becomes really thick. Switch off the flame and keep aside to cool.

To make vanilla custard :

Mix a little of the milk with the custard powder and sugar in a  mixing bowl.

Heat the remaining milk in a saucepan nearly to the boil, be careful that it doesn’t boil over.

Pour the hot milk over the custard powder mixture, whisking all the time.

Return the mix to the saucepan and bring to the boil, whisking all the time, until the custard thickens.

Remove from the heat and let cool.

*****Sprinkle some sugar over  ready custard to prevent formation of creamy layer over it.

Mix pistachios powder with honey in a bowl and keep aside.

To make frushi rolls :

Now to make frushi, take aluminium foil. Cut it into 2 equal rectangular pieces. Place plastic mat under one foil to roll it easily.

On that foil spread the thick rice kheer  evenly. Tap it to spread with your palms and fingers. If needed dip your fingers in water to spread evenly and quickly.

Cover the kheer with another piece of foil. With the help of rolling pin, roll it nicely by applying little pressure, so that layer of rice kheer should spread evenly.

Now remove the top aluminum foil, and cut the uneven corners of kheer with help of pizza cutter. Top it with cooled vanilla custard.

Spread powdered pistachios honey spread over it. Finish it with chopped kiwi and dragon fruit pieces. Place your fruits in a line, starting on the near edge of the rice layer.

Hold the edge of the mat with your thumbs. Start with the edge that has your first ingredient next to it. Lift the foil and fold it over the first ingredient. Make sure to keep the ingredients in place and that the rice sticks together.

Continue to roll the sushi. Tuck the front edge of the mat into the roll, and remove the mat as you continue to roll the sushi. Roll slowly so that you ensure that the sushi is coming out even.

Tighten the  sushi roll. You will need to tighten the roll to keep ingredients from falling out when you cut it. Remember to tighten the roll with your mat often, but not too tightly. Roll the sushi roll back and forth in the mat to tighten and seal it.

Allow the roll to sit for a couple of hours in the fridge before cutting it. Cut the roll into almost 1 inch thickness using a sharp knife.

Remove the foil from each roll. Place it on serving platter.

I have garnished it with salted Caramel, almond crumb and chopped fruits.

Enjoy the chilled frushi.

Recipe idea with few changes : Femina magazine

Notes :

1. For making rice kheer for frushi, I have used basmati rice. You may use any  regular rice or traditional sushi rice for the same.

2. You can use any combination of fruits but make sure that fruits should be firm so that while rolling frushi, it shouldn’t break.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

You can now also follow me on Pinterest and Instagram.

Happy cooking!


Rajgira/Amranth CremeBrulee(eggless)


Rajgira/Ramdana/Amaranth Creme    Brulee(eggless)

Rajgira (Amaranth) or Ramdana, as it is popularly known in Northern India is a power house of nutrients. This grain migrated to India from America, and became an important part of our fasting ritual. Rajgira is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too.

So Wanna try something new with our good old Rajgira during fasting? Try this creme brulee in it’s indian avtaar. its creamy & buttery texture going to satisfy your tastebuds fully. This Creamy brulee recipe which you can make and eat for upvaas/fast.

But you all must be wondering how creme brulee can be made without Brulee Torch 🤔?  if you don’t have Brulee Torch, don’t worry I have shared the video trick to give the torch effect of it.

The delicious and mouthwatering Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rajgira/Ramdana/Amaranth Creme Brulee(eggless).

The step by step process with videos will help you learn how to pop Rajgira and make the delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless). Try this delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless) recipe at home and surprise your family and friends.

Prep Time  10 min

Cook Time  10 min

Serves  4 people

Ingredients to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Popped rajgira seeds 1 cup

Milk 1/2 liter + 4 tsp cold milk

Amul Cream 1/2 cup

Sugar 2-3 tbsp

Vanilla Cuatard powder 2 tsp / or you can substitute it with sabudana powder/flour or kuttu flour or  waterchestnut flour( singhade ka atta) or even sama rice flour for setting custard and add vanilla to it or you can completely avoid flavouring it.

Few strands of saffron soaked in warm milk

Grated fresh coconut 1 cup

Brown sugar 4 tsp

How to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Heat 1/2 liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes. Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well. Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens. Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely. Strain the mixture so that there are no lumps

Now to pop rajgira, heat a thick bottom kadai


To check the heat just sprinkle some drops of water on it and see if sizzling sound comes. That sizzling sound indicates that kadai is hot enough to pop rajgira. Add 1 tsp of rajgira seeds at a time. Toss it on high flame

Cover the kadai with a lid and quickly slide the pot back and forth just above the burner. As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl

Now repeat the process to get more popped rajgira this way in small batches. Sieve the popped rajgira so that unpopped ones will be left on plate. And you can reuse  by again popping it. Let it cool.

Now take the strained custard and put it on flame again

Add popped rajgira and mix well.

Now add grated fresh coconut

The custard mix will start to get thick

Keep stirring continuously

Switch off the flame after it reaches to desired consistency

Pour the mixture into 4 individual ramekin moulds and refrigerate till set.

Add 1 tsp brown sugar on each moulds and spread it with spoon.


Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner. And press it on the sugar till brown. Works like a charm!’


Your creme brulee is ready to serve

Break open the hard sugar Nd enjoy the melt in the mouth rajgira pudding.



If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking 🤗

Mango Dome

It is not uncommon to wait for the summer season to be able to feast on mangoes. Are you  smelling the sweet aroma of ripe mangoes? For me it’s a big YES. My big haul of organic and  direct from the farm Hapoos mangoes, has arrived. My hands are itching to experiment with many recipes with mangoes.

There are umpteen ways to relish this fruit and to turn your meals interesting. So beat the heat, stay cool and energised with a sense of contentment this summer with this comforting and soothing fruit.

There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals. Take your pick and have a blast with this delicious fruit.

To begin with, I have made a delicious dessert made with vanilla sponge cake and filling of whipped cream & mangoes. Its shaped like a dome.

This dessert has different textures. The filling is soft, the cake is chewy. The dessert is sweet and balanced with the little tart mangoes.

It has everything you need to keep your taste buds singing with happiness. So are you ready guys 😊

Preparation time  15 minutes
Cook Time             35 miutes
Serves     1

Ingredients to make Mango Dome :

Let’s make sponge cake first as this is the base for the dessert :

Sugar 125 gms

Unsalted Butter at room temperature 50 gms

Eggs 4/ or 1 cup buttermilk/condensed milk

Vanilla essence 1 tsp

All Purpose Flour 125 gms

Baking Soda 1 tsp

Baking powder 1 tsp

Salt a pinch

Coconut milk 1 cup or less

Simple Sugar syrup 3 to 4 tsp

Mango puree 1/2 cup

Mango pieces chopped

Whipped Cream 1 cup

Mint leaves to garnish

Canned cherries to garnish

How to make Mango Dome

To make sponge cake, cream butter, eggs/condensed milk/buttermilk & sugar together.

Add vanilla essence and beat it with hand blender

Add dry ingredients like Maida/APF, baking soda & baking powder.

Add a pinch of salt

Beat again to blend everything together

Next add coconut milk to adjust the consistency

Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.

Bake in preheated oven at 180 degrees for 35 to 40 minutes

Remove and cool it on wire rack.

Take a bowl/ steel katori and cut the cake in dome shape. Make 2 semi circle pieces for dome shape. One for upper layer and another for down layer.

Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose.

Fill lower part with 1 piece of cake and cover till corner of glass bowl. If necessary, take few crumbs of cake and adjust the shape.

To make simple sugar syrup :

Traditional simple syrup is made from one part water to one part sugar (1:1).

 Heat the water first, before adding the sugar. Heating the sugar and water together won’t ruin the syrup — it just takes longer to heat. Once the sugar is dissolved, let the syrup cool. Store it in a glass container in the refrigerator for two to three weeks.

Soak it with simple sugar syrup and press with your fingers to form a shape. Place this in freezer to set for 10 minutes or more

Now make the filling :

Take 1 cup whipped cream and add Mango puree and chopped Mango pieces.

Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.

Now cover the top of dome with another half of cake piece. Again soak it with some more sugar syrup. Press lightly with fingers and cover the dome with overhung cling film.

Put this back again in freezer to chill further for few hours. When serving take out and remove the cling film and un mould the dome on to plate.

Decorate with Mango puree Nd Mango pieces.Garnish with some mint leaves and canned cherries.

Cut it into pieces and enjoy it chilled.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.

I love to hear from you all.


Gajar Halwa Spring Rolls served with Rabdi



I was craving for some classic indian dessert, so the first thought came to my mind, was  Carrot Halwa, but Not the regular one, but with a twist 😜

Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.

This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.

I very well remember once I saw this recipe on TV made by Chef Ajay Chopra, and it was on my mind to give it a try. So, remembering that, I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.

Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.

Prep Time 10mins
Cook Time 40 mins

Serves 7

Ingredients to make Gajar Halwa Spring Rolls

To make Gajar halwa :

Red Carrots 500 gms

Milk 1 liter

Sugar 1/2 cup less or more to your taste

Milk powder 1 tbsp

Clarified Butter 2 tsp

Chopped dry fruits handful

To make Rabdi :

milk 500 ml

1/4 cup Sugar

To make Spring rolls :

Spring roll sheets readymade 12

Maida slurry 1/4 cup

Oil to deep fry

How to make Gajar Halwa Spring Rolls

Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.

As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.

After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.

Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.

Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.

For making Rabdi :

Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool

To make spring rolls :
Keep spring roll sheets covered in wet cloth.

To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.

Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.

Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.

Serve hot with chilled/warm Rabdi.

Video recipe here 👇



Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

Gajar Halwa Mousse




As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.

Carrots are extremely good for eyes and contain good amount of water content. And when combined with the milk and dry fruits – its a different world all together, right? Once in a while, a little spoonful is good for lifting your mood , right?

As winters are bidding goodbye, change of season calls for something soothing and chilled. So I have  made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.

Preparation time : 20 minutes

Cooking time  :  10 minutes

Serves : 2

Ingredients to make Gajar Halwa Mousse

Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Gelatine 4g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful                                      silver vark to decorate

 Method to make gajar games mousse :

Soak saffron in 1 teaspoon of milk

Put some water in the gelatin

Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.

Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it

Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.

Now whip up heavy cream till soft peaks achieved.

Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.

Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for  few hours in the fridge.

For Orange reduction :

Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it

Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.

Make a desired shale with a  orange juice reduction on a white plate.

Remove the Mousse from the mould and decorate it with pistachios.

Serve chilled.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Regards 💖💖


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