Diwali is also known as Deepavali or the Festival of Lights. On this day, the goddess of love, prosperity and wealth i.e. Goddess Laxmi is worshipped. Some Hindu’s also consider Diwali as the beginner of a new year. It’s a day that brings happiness, joy and light into our lives. Celebrations include delicious sweets, bursting crackers, making rangolis, wearing new clothes, decorating homes and offices and performing pooja. Food preparations are always done on a large scale as distributing sweets and savoury snacks among neighbours, friends and family are considered auspicious. Here are a few unique, exotic dessert recipes that will instantly impress your guests!

 

Rich, Dark Chocolate Cake

Cinnamon flavoured, chocolatey and satisfyingly moist, this dessert cake served with ice cream is an indulgent end to a meal.

 

 

Serves: 6-8

Cooking time: 60 minutes

 

Ingredients:

4 eggs, separated

150 g sugar

100 g butter, preferably white

50 almonds

2 slices white bread

½ tsp cinnamon or a small cinnamon stick

¾ tsp vanilla or rum essence

6 tbsp water

½ tsp coffee

4 tbsp cocoa

 

Directions:

1. Preheat the oven to 160°C.
2. Mix together the essence, water, coffee and cocoa. Set aside.
3. Powder the cinnamon in the grinder before mixing it in the chocolate mixture.
4. Use the same grinder to roughly break up the bread and process to fine crumbs. Set aside for a moment. Similarly, grind the almonds.
5. In a mixing bowl, beat the butter till smooth. Add sugar and continue to beat until fluffy.
6. Beat in the yolks, one at a time.
7. Add the powdered almonds and the chocolate mixture.
8. Stir in the breadcrumbs.
9. Beat the egg whites until soft white peaks are formed. 
10. Grease an 8” cake tin, preferably with a removable non-stick base. Sprinkle flour over it before pouring the batter.
11. Bake in the preheated oven for 30 minutes or until an inserted toothpick comes out clean. Cool before removing from the tin.
12. Serve on a pretty platter topped with vanilla ice cream (see the next recipe).

 

Optional: You can drizzle melted chocolate over the cake before serving it with ice cream.

 

2. Vanilla Ice Cream

The basic recipe to which you can add as many variations as your imagination permits! 

 

 

Serves: 4

Preparation time: 5-10 minutes

 

Ingredients:

3 tbsp sugar

½ tsp vanilla essence

200 ml heavy or whipped cream, chilled

1 tbsp cold milk

1 egg yolk

 

Directions:

1. Add the milk and egg yolk into an ice cream maker attachment. Pulse for a few seconds.
2. Add the remaining ingredients and repeat for 1-3 minutes or until well combined. 
3. Pour the mixture into the moulds of your choice and freeze. The ice cream should be ready in 4-5 hours. 
4. Keep it out for 10 minutes before serving to allow it to soften a little. 

 

Note: To make a vanilla ice cream with chocolate chips in it, grate a bar of chocolate. Fold it in after the ice cream has thickened slightly, i.e. about 3 hours. Refrigerate till firm. 

 

3. Yoghurt Ice Cream

An excellent alternative for vegetarians, this recipe has no egg in it. Try it and feel free to experiment with different additions or essences.

 

Serves: 4-5

Preparation time: 10-15 minutes

 

Ingredients:

1 ½ cups heavy, chilled ice cream

1 tsp vanilla essence

½  tsp gelatine, soaked in 1 tbsp milk over low heat

1 cup castor sugar

1 ½ cups fresh, thick yoghurt, drained (hang the yoghurt in a muslin cloth for 3 hours to allow the excess liquid to drain)

Chopped nuts, optional

 

Directions:

1. Put the yoghurt along with gelatine, cream, essence and sugar into the ice cream maker. Switch it on and process until well combined or for 2-3 minutes. 
2. Spoon the ice cream mixture out into a freezing bowl or the mould of your choice and free for 4-5 hours or until set. 
3. Decorate with chopped nuts before serving. 

 

4. How Chocolate Souffle

A well-loved recipe that’s particularly enjoyed during the winters. However, you need to ensure that your guests are ready to eat it as soon as it’s done.

 

 

Serves: 4-6

Cooking time: 40-50 minutes

 

Ingredients:

2 tbsp icing sugar

4 egg whites

3 egg yolks

25 g butter

1 tbsp flour

½ tbsp arrowroot

¾ tsp vanilla essence

2 tbsp castor sugar

1 ¼ cup + 4 tbsp milk

2-3 tbsp water

100 g plain chocolate

 

Directions:

1. Break the chocolate and put it into a small handled pan with water. Place over low heat and stir to melt the chocolate. Add 1 ¼ cups of milk and bring to a boil. Stir in the essence and sugar. Remove from fire and keep aside.
2. Mix together the remaining milk with flour and arrowroot. Add it to the chocolate mixture and return to heat. Bring to a boil while stirring continuously. Cook for a few more seconds before turning off the fire. 
3. Cut butter into small pieces and dot the surface of the chocolate mixture. Cover and keep aside for 5-7 minutes. Stir and mix well. 
4. Beat in the egg yolks, one at a time. 
5. Beat the egg whites stiff. Cut and stir a tablespoon into the mixture before folding in the rest.
6. Pour into a souffle dish. Bake in the oven, preheated at 170°C for 20 minutes.
7. Pull the oven tray out using tongs, sprinkle the top of the souffle with icing sugar and put it back for another 5 minutes. 
8. Serve the souffle immediately with cream if you like.

 

Note: You may complete the first 4 steps in advance and complete the remaining steps just 30 minutes before you want to serve it. 

 

5. Orange Bavarian Cream

If you’re in a hurry, you’ll appreciate this supremely simple but elegant, whip-and-set dessert.

 

Serves: 8-10

Preparation time: 20 minutes

 

Ingredients:

A few orange segments

1 pinch of salt

2 cups cream

4 egg whites

1 tbsp orange liquor, optional

2 tbsp lemon juice

1 tin condensed milk

A tin of orange juice (750g)

1 ½ tbsp gelatine

 

Directions:

1. Soak the gelatine in ½ cup juice for 15 minutes then gently heat it to dissolve. Cool for 10 minutes.
2. Add the gelatine, liquor, milk and juices into the ice cream maker. Switch it on for 1 ½ minute or until well combined. Pour the mixture and chill over ice or in the refrigerator for an hour or until just beginning to set. 
3. After an hour, put salt and eggs into the ice cream maker and switch it on for 1 ½ minute or until the whites are beaten stiff. Pour the cream and switch it on again for 1 – 1 ½ minute until the cream is whipped.
4. Stir in the thickened custard with a spoon and fold in the cream and egg whites.
5. Refrigerate till set and serve decorated with peeled orange segments.

 

6. Lemon Cheesecake

If you believe cheesecakes can only be made by experienced cooks, try this recipe. The base is effortlessly made and since the filling is eggless, vegetarians can enjoy it too!

 

 

Serves: 6

Preparation time: 20-30 minutes

 

Ingredients:

25 g castor sugar, preferably brown

50 g margarine or butter

100 g thin arrowroot biscuits or Marie biscuits

 

To prepare the filling:

¾ cup heavy cream, chilled

70 g castor sugar

1 ¾ cups thick curd

1 tbsp gelatine

4 tbsp lemon juice

1 lemon rind, grated

 

To decorate:

A few lemon slices

 

Directions:

1. Grind the biscuits into fine crumbs using a grinder.
2. Melt butter in a pressure pan. Stir in the powdered biscuits and sugar and mix until well combined. Press the mixture in the base of a 6” pie pan. 
3. To make the filling, soak the gelatine in ¼ cup of water till spongy before dissolving over low heat. Keep aside. 
4. Hang up the curd in a muslin cloth or pit into a large strainer set over a bowl for 2 hours.
5. Put the cream into an ice cream maker. Switch it on for 30 seconds. Add the rest of the ingredients: lemon juice, grated rind, sugar, gelatine and curds. Keep the lemon slices aside. Switch it on for another minute until everything is well combined. 
6. Pour this filling over the biscuit base and refrigerate till set. This should not take more than 2 hours.
7. To unmould, run a knife around the edge of the cheesecake and gently slide out onto a serving plate. A pie pan with a removable base will make this step simpler. 
8. Decorate with lemon slices before serving.

 

7. Honey-Lemon Cream

A gentle, soothing dessert that is always welcomed after a rich meal. 

 

Serves: 4-6

Preparation time: 15 minutes

 

Ingredients:

1 tbsp gelatine

5 tbsp honey

1 ¼ cups heavy cream, chilled

½ tsp vanilla essence

1 tbsp lemon juice

½ cup of water

 

Directions:

1. Melt the gelatine by soaking it in water for 10 minutes and dissolving it over low heat. Allow it to cool.
2. Put all the ingredients including the gelatine into the ice cream maker and blend for a minute. When the cream is thick and everything is thoroughly mixed, pour it out into a ring or pudding mould. Refrigerate for 2-3 hours or until it sets.
3. To serve, unmould the dessert on a pretty plate and drizzle a few teaspoons of honey over it. You may also garnish it with thinly sliced lemon slices. 

 

8. Apple Meringue Pie

Soft, cinnamon flavoured apple puree, in a flaky short-crust base, topped with crisp meringue — what more could one possibly ask for? 

 

 

Serves: 4-6

Cooking time: 60-70 minutes

 

Ingredients:

To make the pastry:

Cold water

125 g butter

Pinch of salt

1 ½ cups plain flour

 

To prepare the filling:

½ tsp vanilla essence

Pinch of salt

1 tsp lemon rind

1 cup brown sugar

Juice of 1 lime

½ tsp cinnamon powder

3 cups of water

5 medium apples, peeled, cored and halved

 

For the meringue:

6 tbsp castor sugar, sifted

3 egg-whites

 

Directions:

1. Sift the flour with salt into a bowl. Rub the butter in. mix well with your fingers till it looks like fat crumbs. Sprinkle the water over, binding the dough gently and adding just as much water as is needed to make a smooth dough. Knead it and chill for 20 minutes.
2. Knead the chilled dough again on a lightly floured board or countertop. Roll out a 10” circle. Lightly flour an 8 ½” pie dish and lift the pastry into it.
3. Press down all along the base and cut the excess off the top edges. Prick with a fork all over the base. Bake in the oven preheated at 180C. (The oven may be switched on when you take out the pastry from the refrigerator). Bake for 10 minutes. Cool.
4. While the pastry is baking, you may make the filling for it. Put the apples, 2 cups of water, cinnamon and lime juice into the pressure pan. Simmer and cook for 10-15 minutes till the apples turn soft and mushy. Keep aside.
5. Mix the brown sugar with the remaining salt, lemon rind and water. Bring to a boil, stirring almost continuously. Boil for 2 minutes before removing from fire.
6. Mash the apples and stir them into the sugar syrup with vanilla essence. Cool and turn the mixture into the pie shell.
7. Beat the egg whites in a bowl till they form soft peaks. Start adding the sugar in tablespoons till it is all used up and the meringue stands in stiff, glossy peaks. Spread evenly over the filling in the pie shell, making sure you spread it right to the edges.
8. Just before serving, put into the oven, preheated to 160°C for 8 minutes.
9. Serve immediately with ie cream or cream. 

 

Note: You may also make this recipe minus the meringue. In that case, omit step 6. You will, however, need to bake it longer.

 

9. Strawberry Crepes Flambé

This is one of the most special and elegant dessert recipes. Don’t be hesitant to make the crepes, you’ll master them in just a few trials. 

 

 

Makes: 12 crepes

Cooking time: 70-80 minutes

 

Ingredients:

1 cup milk

1 egg

A pinch of salt

100 g flour

 

To make the filling:

Ground sugar, to taste

2 cups strawberries

2 cups whipped cream

 

Directions:

1. Beat the egg. Sift the flour with salt. Mix everything together slowly using a wooden spoon. 
2. Pour in half the milk and stir smooth. Using a beater will make the batter absolutely lump-free. Whisk in the rest of the milk. Let the batter stand for 30 minutes.
3. To make the crepes, heat a small 6” non-stick pan. Pour in a thin layer of oil. Let it heat up, then pour it all out, leaving only a thin coating. If it is a non-stick pan, you can even wipe it off. 
4. Pour in some batter from a jug or with a large ladle. In just a few trials, you’ll figure out just how much you need to pour in. quickly tilt the pan so that the batter coats the bottom in a thin layer. Pour off any excess and fill in if there are any holes or gaps. Cook on low heat until the underside is golden.
5. Flip over with a spatula and cook similarly on the other side. Remove the crepe and keep it aside. 
6. Pour in a few more drops of oil and continue making the crepes. Stack them on top of each other with grease-proof papers in between. 

 

To make the filling:

1. Put the cream and sugar into the ice cream maker. Whip the cream for 30 seconds or until light and fluffy.
2. Chop up the strawberries into small bits and put them into the machine. Switch it on for another few seconds to allow it to fold the strawberries into the cream. Check the sweetness before pouring it in a bowl.

 

To assemble:

1. Lat out one crepe on one plate with the side that was cooked first underneath. Spoon some filling in the centre. Turn in the crepe from the sides and roll up like a tube. Assemble all the crepes similarly. 
2. Sprinkle the remaining sugar over the crepes. 
3. Serve with extra creme or flambé. To flambé the dish, lay the crepes in an oven-prof dish. Pour over just a few tablespoons of brandy. Just before serving, ignite at the table itself. 

 

Note: Instead of strawberries, you can use any other fresh, soft or canned fruit.

 

10. Rum Crum Delight

A simple yet exotic dessert that can be put together effortlessly even for last-minute guests. 

 

 

Serves: 4-6

Cooking time: 45 minutes

 

Ingredients:

1 ¼ cups milk

¼ cup raisins, soaked in 2 tbsp of rum

½ cup walnuts

1 tsp baking powder

½ tsp salt

1 tsp vanilla essence

2 eggs, separated

2 cups crushed biscuits

¼ cup sugar

¼ cup butter

 

For the sauce:

1 cup fresh cream

½ tsp vanilla essence

¼ cup rum

¼ cup castor sugar

2 egg yolks

 

Directions:

1. Preheat the oven to 160C.
2. In a large bowl, beat together all the ingredients for dessert. Of the separated eggs, use only the yolks, beating the white stiffs in another bowl. Fold them into the rest of the batter. Pour into an oven-proof dish and bake for 25 minutes.
3. To make the sauce, beat the yolks with essence, rum and sugar over a pan of boiling water until thick. Cool and beat in the cream.
4. Serve the dessert hot or chilled with the rum cream.

 

11. Citrus Caramel Delight

The well-loved caramel custard with a delightful difference — it is orange flavoured and made with fresh juice.

 

Serves: 4

Cooking time: 60 minutes

 

Ingredients:

2 eggs

2-3 tbsp sugar (depending on the natural sweetness of the fruit)

3 tbsp sugar

2 cups orange juice

4 tbsp water

 

Directions:

1. In a small, heavy-bottomed pan with a handle, add the water and sugar. Let the sugar dissolve on low heat. Once it has dissolved completely, increase the heat and let the mixture boil until it turns golden brown. Immediately pour it into a pudding mould that holds 3 cups of liquid. Wearing ocean gloves, pick up the mould and turn it around so that the liquid coats the bottom and as much of the sides as possible.
2. Into the same pan, pour the orange juice. Add sugar and stir until dissolved. Check sweetness. At this point, it should taste sweeter than what you want it to be at the end and be just mildly warm.
3. Lightly beat the eggs and pour them into the juice stirring continuously as you do so.
4. Pour the mixture through a large strainer into the caramel-lined pudding mould.
5. In a multi-cooker, add 4 cups of water. Put the perforated disc in and stand the pudding mould on it. Switch on the cooker and cook for 15 minutes or until the water starts boiling. Switch it on to warm mode and continue to cook for another 25 minutes. Turn off the cooker but let the mould remain in it for another 10 minutes. Cool and refrigerate. 

 

12. Chocolate Velvet with Coffee Cream

A light, smooth chocolate dessert enlivened by a dollop of coffee-flavoured cream. 

 

 

Serves: 4

Cooking time: 25-30 minutes

 

Ingredients:

2 pieces of plain chocolate

2 tsp instant coffee powder

1 tsp vanilla essence

2 cups cream

1 cup castor sugar

4 large, fresh eggs

6 tbsp, drinking chocolate

2 cups of milk

2 dessertspoons gelatine

 

Directions:

1. Soften the gelatine in ½ cup milk for 15 minutes.
2. Put the remaining 1 ½ cups of milk in a pan on low heat. Add the chocolate and stir until the chocolate is well-blended. 
3. Separate the egg yolks and whites and beat the yolks with ½ cup sugar. Do this with an electric beater or fork until the mixture is thick and lemon coloured. 
4. Remove the hot milk from the fire and stir in the yolk-sugar mixture. Return the pan to low heat and cook, stirring continuously until the mixture boils and thickens to a custard-like consistency. This will not take more than 5 minutes.
5. Remove from heat and stir in the gelatine making sure no lumps remain. Strain into a bowl and keep on ice or in the refrigerator till as thick as whipped cream. This will take an hour.
6. Add the separated egg whites into the ice cream maker. Switch it on for 1 ½ minute or until the whites have been beaten stiff. Remove and keep aside.
7. In the same jar, add 1 ½ cups of cream. Switch on the machine until the cream has been whipped well.
8. Stir up the thickened chocolate custard and fold in the egg whites, vanilla and cream. Pour the mixture into a pretty serving dish and refrigerate till set.
9. Make the coffee cream by pouring the remaining coffee, sugar and cream into the ice cream maker. Switch it on until well-blended. Pour into a small bowl.
10. Serve the dessert, garnished with grated chocolate. With each serving, offer the coffee cream.