Pistachio Macaroons are a great choice
Whether you’re craving the rich, aromatic taste of saffron and cardamom, the wholesome goodness of vegan pancakes, or the elegant delight of pistachio macaroons
Indulge in a trio of dessert recipes that combine traditional flavors with modern twists. Whether you’re craving the rich, aromatic taste of saffron and cardamom, the wholesome goodness of vegan pancakes, or the elegant delight of pistachio macaroons, these recipes by Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach will help you create show-stopping treats with ease.
Saffron Sweet Pearls with Cardamom Baked Yogurt
A creamy, aromatic baked yogurt served with delicate saffron-scented sweet pearls (boondi), this dessert combines a silky texture with the perfect touch of sweetness.
Cardamom Baked Yogurt
Ingredients:
- Hung curd: 250g
- Icing sugar: 60g
- Condensed milk: 100g
- Fresh cream: 125g
- Cardamom powder: 5g
Method:
- Mix all ingredients in a bowl until smooth.
- Pour into an earthen pot or kulhad.
- Bake at 150°C for 16 minutes in a water bath.
- Refrigerate for 2 hours, and serve chilled.
Sweet Pearls (Boondi)
Ingredients:
- Gram flour: 250g
- Baking soda: Pinch
- Water: 90ml
- Saffron: 1g
- Oil for frying
- Sugar syrup: 200g sugar, 100ml water, 2 cardamom pods, 1g saffron, 50ml rose water
Method:
- Make sugar syrup with sugar, water, saffron, cardamom, and rose water.
- Mix gram flour, water, and saffron; add baking soda and whisk.
- Fry small droplets of batter in hot oil.
- Dip boondi in warm syrup for 1 hour, strain excess syrup.
- Garnish the baked yogurt with boondi and chopped nuts.
Vegan Oats and Ragi Pancakes
These fluffy, wholesome pancakes made with oats and ragi flour offer a delicious, nutritious option for breakfast or dessert.
Ingredients:
- Oats milk: 150ml
- Soy milk: 100ml
- Ragi flour: 420g
- Maida (all-purpose flour): 80g
- Baking powder: 20g
- Caster sugar: 80g
- Cinnamon powder: 10g
Method:
- Sieve ragi flour, maida, and baking powder together.
- Add oats milk and soy milk; mix well until smooth.
- Let the batter rest for 2 hours.
- Cook spoonfuls of batter on a hot surface until bubbles form, then flip.
- Serve with fresh berries and homemade chocolate syrup.
Pistachio Macaroons
Elevate your dessert table with these delicate, nutty pistachio macaroons filled with a rich pistachio-flavored ganache.
Macaroon Shells
Ingredients:
- Almond flour: 150g
- Pistachio flour: 100g
- Icing sugar: 500g
- Egg whites: 250g
- Green food color: 4g
Method:
- Sift almond flour, pistachio flour, and icing sugar together.
- Whip egg whites with icing sugar until soft peaks form.
- Fold in sifted flour mixture, pipe onto a baking sheet, and bake at 150°C.
Filling
Ingredients:
- White chocolate: 250g
- Double cream: 125ml
- Pistachio paste: 100g
- Roasted pistachios (chopped): 50g
Method:
- Boil cream and pour over white chocolate to make a smooth ganache.
- Stir in pistachio paste, and pipe onto macaroon shells.
- Sprinkle chopped pistachios for garnish.
These recipes offer indulgent yet simple steps to make delicious desserts that will impress your guests with minimal effort.
