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Hit the sweet spot this festive season with these appetizing recipes

Here's a list of easy to make desserts

Rakhi Purnima Dasgupta   |     |   Published 13.10.18, 02:15 PM



Bengali-style crepes with coconut filling

Makes 10-12, serves 5-6

Ingredients for crepes

  • 100g flour
  • 50g rice flour
  • A pinch of sodium bicarbonate (optional)
  • 200ml milk or more
  • Ghee or oil for shallow-frying

Ingredients for coconut filling

  • 1tbsp ghee or oil
  • 100g fresh coconut grated
  • ½ cup condensed milk
  • 1tbsp cashew nut finely chopped
  • 1tbsp raisins soaked in hot water for 10 minutes
  • 4tbsp milk


  • In a bowl, take flour, rice flour, milk and sodium bicarbonate.
  • Mix into a smooth batter, not too thick or thin. Keep aside for 30 minutes.
  • In a kadai or pan, heat 1tbsp ghee.
  • Add grated coconut and stir-fry on low heat for 2 minutes
  • Add milk and condensed milk. Mix well with the grated coconut.
  • Add raisins and chopped nuts and stir-fry the mixture until the milk is absorbed.
  • Remove from heat and cool.
  • Place an 8- or 12-inch non-stick frying pan on medium heat
  • Pour in 2tbsp batter and swirl the pan so that the batter coats the bottom evenly to make a thin pancake. Allow it to set.
  • With a teaspoon, spread filling across one end of the patishapta.
  • Starting with the end that has the filling, carefully fold the pancake over the filling and then roll it on to its other side.
  • Remove from pan, do the same with the remaining batter and filling.

Litchir Kheer

Serves 4-6


  • 1½ ltr milk
  • 60g sugar
  • 2 tins litchi
  • ½ cup litchi juice or syrup mixed with water to make half cup


  • In a pan, bring the milk to boil and keep stirring till it is reduced to half.
  • Add the sugar, stirring all the while, till the sugar is completely dissolved.
  • Reduce the milk further to make a thick caramelised custard. Remember to keep stirring.
  • Remove from heat and let it cool completely. Then put into the fridge to chill.
  • Just before serving, mix the litchi along with juice into the kheer. Pour into a serving dish or individual dessert bowls and garnish with rose petals.

Cook’s tip: Tinned litchis are the best for this dish.

Mango Fool

Serves 4-5


  • ½kg raw mango
  • 150g caster sugar
  • 500ml thick cream
  • 250ml water
  • Crushed ice


  • Wash, peel and cut mangoes into half. Remove the stone. Cut flesh into small bits.
  • Place mango pieces in a pan, cover with water and bring to a boil.
  • When three-fourths done, add the sugar, mix well and cook till sugar dissolves and the mango is reduced to a pulp.
  • Remove from heat and let it cool.
  • Put the pulp in a bowl and then whisk in the cream.
  • Check to see if it needs more sugar; if it does, whisk in some more.
  • Put in the fridge and chill it.
  • Serve in dessert bowls or small glasses.

Rakhi Purnima Dasgupta is the owner of Calcutta-based restaurant Kewpie’s

Thakuma’s Payesh

My grandmother’s rice pudding

Serves 8-10


  • 2½ ltr milk
  • 1 tin condensed milk
  • 50g sugar (more if needed)
  • 100g almonds, pistachios and cashew nuts, chopped
  • 2 green cardamom pods, powdered
  • 2 bay leaves
  • 50g basmati rice
  • 50g chopped nuts (for garnish)
  • Rose petals (for garnish)


  • Pour the milk and condensed milk in a large pan or dekchi and bring to a boil.
  • Wash and dry the rice.
  • Add the rice and bay leaves to the boiling milk.
  • Stir from time to time till the rice is done.
  • Add sugar and chopped nuts, stir and cook for another 10-15 minutes until the sugar has dissolved.
  • Sprinkle the powdered cardamom over the payesh and remove from heat.
  • Once the payesh is cool, place in the refrigerator to chill.
  • To serve, place in individual dessert bowls or plates and garnish with nuts and rose petals.


(Makes 20)


  • 750g chhana or paneer
  • 150g suji or semolina
  • 2tsp ghee
  • ½kg ghee or oil for frying
  • 3 black cardamoms peeled and the seeds crushed
  • 250g milk solid or khowa khir
  • 1½kg sugar
  • 1l and 1 cup water
  • 1tbsp large-grained sugar


  • Knead the chhana and suji with 2tsp ghee to make a smooth dough.
  • Sprinkle with large-grained sugar and knead again lightly.
  • Divide the dough into 20 portions and roll into balls.
  • Combine the milk solid and crushed cardamom seed to make tiny balls and stuff each of these balls into the centre of the channa and suji balls.
  • Make a thick sugar syrup by boiling ½kg sugar in 1 cup of water.
  • Make a thin sugar syrup with 1ltr water and 1kg sugar.
  • Heat ghee in kadai until piping hot (about 200°C) and fry the chhana balls a few at a time until well-browned.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Keep the temperature of the ghee constant.
  • Put the pantua in thin sugar syrup for about 1½ hours.
  • Remove and place in the thick sugar syrup for serving.

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