All posts filed under: Desserts

Eggless Coconut Drizzle Cake

Eggless Coconut Drizzle Cake

After a blissful late honeymoon in Phuket, Thailand, life in chilly England resumes. But thankfully I brought a few exotic Thai goodies back in my suitcase. Mango wafers, longan toffees, Thai honey and this gorgeous flaked coconut crowning my loaf cake. Packed with coconut flavour, this eggless cake can be baked in a loaf tin or round cake tin. It’s great sandwiched with raspberry jam and buttercream but today, I wanted an exotic cake that reminded me of the mouth-watering flavours of Thailand. If you have a large loaf tin (25cm in length), this will make one loaf. If not, two smaller tins will be perfect. Greek yoghurt is the perfect way to ensure this cake stays fluffy and rich inside and of course, there’s not a speck of butter in sight. Why use butter when coconut oil has so much more to give? Cold-pressed coconut oil makes a wonderful loaf cake as it helps it retain its shape as well as keeping the cake fluffy and perfect inside as the coconut oil cools. It’s …

Hot Saffron and Lemon Seeroh Pistachio Ice Cream

Hot Saffron and Lemon Seeroh with Pistachio Ice Cream

Seeroh is one of those desserts that brings out the greedy little kid in me. Sweet semolina tossed with spices and so buttery it melts as soon as it hits your tongue. Flippin’ gorgeous. And before you ask, it’s nothing like ‘school dinner’ semolina. Not even close. Years ago we’d make special trips to the mandir (temple) during Navratri and Diwali to pray for the year ahead, see family and have an amazing, spiritual evening. Of course, I was there for all of these reasons, plus for the reason that there would be prashad – sweets like Seeroh offered to the gods that evening. After putting my hands together in prayer, I’d open them up and wait patiently for my Seeroh. I believe glace cherries have three purposes in life; to garnish cocktails, top cherry bakewells and stud this delicious addictive treat. If you really don’t like them, replace with candied lemon or orange pieces. They’ll add an incredible texture to contrast the soft texture of this dessert. I love experimenting with different flavour combinations …

Pistachio and Rose Bombay Halwa

Pistachio and Rose Bombay Halwa

I used to love going into Indian sweet shops as a little nipper, especially around Diwali. Wide-eyed and full of wonder, the shop keepers would see me peering through their glass cases at the majestic displays of endless halwa, burfi, penda, jalebi, kaju katli, mohanthal gulab jambu, rasmalai and everything in between. I very quickly became an expert at getting free samples. My dad would always ask me what I’d like in my special box of sweets. I’d think long and hard about which ones would make the cut – it was a very important decision. To this day, he still buys me my own box of sweets and even if I’m not there to choose them, he somehow always picks my favourites. The one that always stood out was the Bombay Halwa. It’s one of the only sweet that comes in lots of different colours – and they’re SO bright. Rows of translucent pink, yellow, green and orange jellies studded with jewel-like pistachios and cashews. They were bright and beautiful and I was a …

biscoff-cake

Darkest-Ever Vegan Chocolate Cake with Biscoff and Chai-Spiced Buttercream

I remember being six years old and fascinated by cake. Today, I’m 26 and still obsessed with it. I once had a tragic experience with Death by Chocolate Cake. I begged and begged for it until my parents gave in, probably knowing I’d regret it the next day. Needless to say, it did exactly what it said on the box. I didn’t look at another cake for a very long time. These days, I prefer my cakes with far less sugar… but still packing heaps of chocolate. There’s nothing better than the marriage between intense chocolate sponge and subtle chai spices. This four-layer cake stays super moist because the sponge is soaked with a little bit of dark rum. If you don’t want to use rum, you can use a bit of gingerbread syrup (like the kind you add to coffee) or just leave it out. As the layers are thin, the buttercream will do a great job of keeping it moist. For a rich chocolate kick, two teaspoons of good-quality instant coffee works a …

Saffron Rice Pudding with Brulee Bananas (2)

Saffron Rice Pudding with Banana Brûlée

I’ve been rushing around like a mad woman on too many jalebis this month. Developing recipes (which I’ll show you later), catching up with friends I haven’t seen since our wedding and generally thinking about what to blog about next. Sifting through my mum’s handwritten recipes, clippings and annotations on pudding recipes, I once again became a tubby eight year old. Making Indian sweets like white chocolate penda, butterfly burfi (milk fudge with almond ‘butterfly wings’ like the buns we used to make at school) with mum was what made me so passionate about playing with food. She fuelled my curiosity for learning about how flavours really work and our shared enthusiasm for putting an Indian spin on everything. It is something I try to practice every single day.  We’d always make enough to feed the five thousand so quite often, the puddings would be taken to our temple for prashad – food which has been offered to the gods. Once it has been ‘blessed’ the food can be shared.  Unashamedly, this was my favourite …

Salted Caramel Cinnamon Rolls

Salted Caramel Cinnamon Rolls

Life is sweet. Three weekends ago, my fiancée and I had our Hindu engagement ceremony. It was a big, beautiful blur of family, friends, flowers, faith, and food. After all the commotion of planning the event, all I feel like doing is putting on my lion-print onesie, staying home and baking something sweet. These eggless cinnamon rolls can be made with pretty much any filling you like. I’ve even used the recipe to make this Cardamom Wreath with Rose Drizzle and Candied Lemon Peel. You can add chocolate, dried fruit, nuts and any spices you fancy, making it as simple or as complicated as you like. My colleague at Food Network UK and fashion blogger, Jo’s Clothes is the biggest baked goods fiend I’ve ever met – no lie. After asking her thoughts on what I should bake this weekend, she mentioned our favourite cinnamon roll recipe from Lotte Duncan. It’s so easy and utterly delicious. I fell asleep last night thinking about how I could put my own spin on it and here’s what …

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

I’ve been craving cinnamon rolls all week. Soft, buttery bread with crispy edges, heaps of spice and the best part – lashings of sweet icing. Whenever I make Lotte Duncan’s version with maple icing, they fill the house with the most mouth-watering scent of fresh bread.   In fact, I love Lotte’s buttery cinnamon roll recipe so much, I used it as the basis for my Indian-inspired wreath here. The basic white dough is rolled with a shameless amount of butter, ground cardamom and cinnamon, twisted into a Finnish bakery-style wreath and placed in a hot oven. Once baked, I couldn’t help but drizzle it with icing made with rose syrup (the kind I use to make my Strawberry Cheesecake Falooda), and then scattered with homemade candied lemon peel and pistachios. Need I say more? Okay, let me explain the beauty of these flavours together… The spicy cardamom and cinnamon combined with sugar and butter create the most amazing, rich flavour once baked inside the dough. The fluffy bread mops up the buttery juices and …

Rose Custard Creams

Eggless Rose Custard Creams

I remember the days my brother and I would raid the biscuit selection box, grabbing our favourites before the other one could get their paws on them. In our house, it was always the jammy dodgers, bourbons and custard creams that went first. I first spotted this recipe on The Boy Who Bakes, Edd Kimber’s website whilst doing some last-minute baking for a party. Short, delicate butter biscuits with a hint of vanilla sandwiched with that sweet custard flavour I’ve loved since I was a kid. To say Edd’s recipe is heavenly would be an understatement. For me, milk and cookies has always evoked memories of ice cold rose milk and shortbread in the summer sun at my aunt’s house. My brother would complain and demand chocolate Nesquik, meaning I got to guzzle down his share of bright-pink rose milk too. Winner. Combining the two flavours of my childhood was a no brainer – adding a hint of lemon thyme was a last-minute addition which worked a treat. These make lovely gifts for Christmas (they …

strawberry cheesecake falooda

Strawberry Cheesecake Falooda

  Don’t you just love the feeling you get when you’re in a restaurant and your waiter or waitress appears from the kitchen with your order? And also hate it when you think it’s yours but it’s really for the table next to you? I guess it just affirms that we’re all big kids just waiting to be fed at heart. When I think of Falooda I think of my dad and the big smile that emerges on his face whenever he rumbles the fact there’s something sweet on the menu. We’re two peas in a pod. When I was little he used to take the whole family to a favourite restaurant in either Leicester or Bradford on a Sunday afternoon and we’d have the most memorable family meals. Mum would order something classy and simple, Dad would get the thali and my brother and I would squabble over whether they put coriander in the daal or not. Regardless of what Ravi and I were arguing about, Dad would always diffuse the situation by asking …

dark chocolate fennel seed cheesecake

Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines

Velvety, bitter chocolate cream cheese sits on top of a crisp base of almonds and ground ginger biscuits. Top with nuggets of crunchy almond and fennel seed-studded praline and drizzle with luxurious homemade caramel sauce.  Have we died and gone to cheesecake heaven? Maybe. The fact of the matter is, once you’ve tasted chocolate and fennel seeds together, you’ll never look back. My love affair with the delicious duo all started as a curious fourteen year old when my family were dreaming up desserts to take to our temple for Diwali. My mum made chocolate cupcakes topped with chocolate and fennel ganache and that was all it took; I’d found my first love. Ever since that sweet little Diwali, I’ve been stuck in a little bubble experimenting with chocolate and fennel desserts. This is my most delicious creation so far. Are you ready? My original baked cheesecake recipe is adapted from Kurma Dasa’s Great Vegetarian Dishes. This book helped inspire my love for cooking and I doubt my passion would have grown the way it …

saffron-lemon-slide

Eggless Saffron and Lemon Shrikhand Doughnuts

Just a speedy note before I round up all of the dishes from our Mughlai season this weekend (for your eating pleasure). This is going to include all of the royal-inspired recipes plus more, so stick around for some really yummy dishes so you can create a banquet fit for kings and queens. Yesterday, a KO Rasoi recipe for Saffron and Lemon Shrikhand Doughnuts was featured in the Food Network UK Month of Doughnuts calendar in support of National Doughnut Week (7th-14th May). In addition to this, the recipe also went out in their fabulous food newsletter which you can sign up to here: Sign up to the Food Network UK newsletter in order to get my new Food Network UK recipes delivered to your inbox fresh from the kitchen. I thought I would join in the fun and go dough-nuts too – and so my recipe for Lemon and Saffron Shrikhand Doughnuts was born. Please visit the site to take a peek at how I created this recipe and as always, have a go …

rose-cupcakes

Eggless Chocolate and Rose Cupcakes

 Eggless Chocolate and Rose Cupcake recipe   I’ll always hold eggless baking close to my heart. The level of science involved in baking, eggless baking in particular, is beyond me.  These eggless Chocolate and Rose Cupcakes were made especially for Food Network UK’s month of cupcakes – the most delicious tribute imaginable.   They’re light, airy and not to sweet. I added a little bit of plain yogurt to keep them moist inside because dry chocolate cupcakes are a big no no in my book. This eggless cupcake recipe has never failed me and the addition of rose syrup gives it that exotic twist I crave so often. You however, can use any flavours to like.   My frosting is chocolate cream cheese and rose cream cheese, swirled together using a piping bag filled with both flavours. It’s super simple and give you a perfectly pretty finish. Get the recipe    >> Get my top tips for eggless baking  So how have you been? The new site is coming along nicely and I’m hoping to …