13 Yummy Dessert Recipes | Popular Dessert Recipes

13 Yummy Dessert Recipes

Dessert is stressed spelled backwards – coincidence? We don’t think so! These are our top 13 dessert recipes that will relieve all of your tension.

We have the 13 finest, all-time favourite desserts right here, from a homemade apple pie to delicious brownies. Stop drooling and start scrolling!

1. Apple Pie Recipe

Just when you thought apple pie couldn’t get much better, this recipe outdoes itself. Make this classic for a get-together, and you might not have any leftovers to take home. Finish with a sprinkling of cinnamon and a dollop of ice cream on top of this warm, melt-in-your-mouth pie.

Ingredients of Old Fashioned Apple Pie

  • For the pastry:
  • 600 gm all purpose flour
  • 1 tsp salt
  • 2 Tbsp sugar
  • 250 gm frozen butter
  • 1 1/2 cups ice water
  • For the filling:
  • 2 Tbsp all-purpose flour, plus more for dusting
  • 12 Granny Smith apples, peeled, cored, and sliced
  • 3/4 cup sugar, plus additional for pie top
  • Zest and juice of 1 lemon
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch ground cloves
  • 2 Tbsp unsalted butter
  • 1 large egg, beaten

HOW TO MAKE IT

1.Preheat oven to 375°F. Roll out pate brisee into two 1/8-inch-thick circles somewhat bigger than an 11-inch plate on a lightly floured board. Fill the pie pan with one pastry circle. Cover the other circle with waxed paper and plastic wrap. Refrigerate all of the pastry until it is stiff, about 30 minutes.

2.Combine apples, sugar, lemon zest and juice, spices, and flour in a large mixing basin. Toss gently. Fill pie pan with apples. Cover with the remaining pastry circle and dot with butter. Many steam vents should be cut over the top. Crimp the edges as desired to seal. Brush with beaten egg, then sprinkle with sugar.

3.Bake for 1 hour, or until the crust is golden brown and the liquids are bubbling. Let to cool on a wire rack before serving.

2. Almond Malai Kulfi Recipe

First and foremost, this almond malai kulfi is like bliss in a matki. To make it even more spectacular, top it with dried fruits and serve it completely cooled. It’s smooth and uncomplicated, and it strikes all the right notes.

Ingredients of Almond Malai Kulfi

  • 1 Cup almonds (blanched and ground)
  • 1 1/2 cup condensed milk
  • 6 tbsp Cream
  • 15-20 Toasted pistachio, chopped coarsely
  • 1/4 cup Milk
  • A pinch of Saffron

HOW TO MAKE IT

1.Combine ground blanched almonds, condensed milk, and cream in a mixing dish.

2.Infuse milk with saffron and combine the two.

3. Toast some pistachios and coarsely chop them. Mix in the pistachios until nicely combined.

4.Place them in a matki and wrap in butter paper.

5.Refrigerate till chilled and serve.

3. Pistachio Phirni Recipe

Take phirni to a whole new level with this excellent dish, flavoured with elaichi and pista. At a joyous event, serve chilled in mitti ke kasore and bask in the grandeur. This phirni is made of love and sweetness.

Ingredients of Pistachio Phirni

  • 250 Ml Milk
  • 25 gram Rice flour
  • 50 gram Pistachio
  • 75 gram Sugar
  • 1 tsp Cardamom powder

HOW TO MAKE IT

1.Bring the milk and sugar to a boil.

2.Mix in the rice flour.

3.Cook on low heat until the batter thickens and turns runny.

4.Mix in the cardamom powder and toasted pistachios.

5.Cook for a few minutes, or until the mixture is smooth.

6.Fill glasses or clay pots with water.

7.Set aside for an hour to cool.

8.Serve chilled.

4. Fudgy Chewy Brownies Recipe

Do you agree that a balanced diet is a brownie in each hand? Deliciously rich, fudgy, and chewy – make a batch and be the hero of your family. These brownies are a chocolate overdose that are ideal for baking on a relaxing afternoon.

Ingredients of Fudgy Chewy Brownies

  • 2/3 Cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • Cooking spray (In case you don’t have a cooking spray you can always brush with oil lightly)
  • 60 gms unsweetened chocolate
  • 120 gms bittersweet or semisweet chocolate
  • 10 tbsp unsalted butter
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 3/4 cup Optional: toasted walnuts, pecans, macadamia nuts, peanuts

HOW TO MAKE IT

1.Preheat oven to 325°F and adjust oven rack to lower-middle position.

2.In a small mixing basin, combine the flour, salt, and baking powder. Set aside.

3. Coat an 8-inch baking dish with cooking spray.

4.Place a layer of foil in the pan and up two sides to act as a handle to remove the baked brownies (Parchment paper/butter paper may also be used).

5.Spray the baking sheet with cooking spray.

6.In a medium dish, melt chocolate and butter over a pan of boiling water.

7.Remove from heat and mix in the sugar and vanilla extract.

8.Whisk in the eggs one at a time, completely integrating each one before proceeding.

9. Whisk until the mixture is absolutely smooth and shiny.

10.Stir in the dry ingredients until just combined.

11.If using, stir in the nuts.

12.Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick or cake tester inserted into the middle comes out with moist crumbs.

13.Cool the brownies in the pan for 5 minutes on a wire rack. To remove the brownies from the pan, use the handles. Let brownies to cool completely on a rack for at least three hours.

14.Serve cut into squares. If not serving right away, do not cut the brownies. The entire brownie cake may be covered in plastic wrap, then foil, and stored in the refrigerator for up to five days.

5. Low Fat Tiramisu Recipe

This dessert dish is Italian and extraordinary, and it is too wonderful to be true. Finish with cream, bitter chocolate, and cocoa powder, and you’re done! Your guilt-free dessert is ready to be enjoyed.

Ingredients of Low Fat Tiramisu

  • 2/3 Cup coffee
  • 1 tsp sugar
  • 2 Egg yolks
  • 1/4 cup sugar
  • 2 tbsp brandy
  • 200 gms mascarpone cheese
  • 100 gms ricotta cheese
  • Bitter chocolate
  • Cocoa powder
  • Ladyfinger (biscuit)

HOW TO MAKE IT

1.Make a strong espresso coffee with a spoon of sugar. Bring it to room temperature before placing it in the refrigerator to cool.

2.Beat the egg yolks until they are smooth and creamy. After that, add the sugar and brandy.

3.Mash the mascarpone cheese with a rubber spatula in a separate bowl until creamy.

4.In a separate bowl, whisk the ricotta cheese until smooth.

5.Now combine your three mixes. Mix the ricotta into the egg yolk mixture first. Fold in the mascarpone last. Take care not to over-mix the ingredients.

6.Take a glass dish with a flat bottom. One at a time, lightly immerse the lady fingers in the iced coffee. Put them close to one other, then layer the base of the dish.

7.Spread the cream and ricotta cheese mixture over top.

8.Repeat the procedure above with a second layer of ladyfingers, then cover it with the creamy cheese.

9.To finish, grate and sprinkle some bitter chocolate over top and sieve a thin layer of cocoa powder.

6 Coconut Kheer Recipe

This kheer is extremely luscious, with a combination of creamy and coconut milk topped with nutty caramel and rose petals. We guarantee that it will be difficult to stop at just one taste of this delectable treat!

Ingredients of Coconut Kheer

  • 10 Pieces Fresh rose petals
  • 100 gram Rice
  • 3 tins Coconut milk
  • 1 tin Condensed milk
  • 200 gram Khoya
  • 1 tsp Green colour
  • 100 gram Pistachio (without shell)
  • 50 gram Walnut
  • 3 Bananas
  • 10 drops Rose water
  • 1 tsp Fennel powder
  • 1 tsp Cardamom powder
  • 1 tsp Cinnamon powder
  • 6 Silver paper (chandi vark)
  • 3 tbsp Honey
  • 1/2 cup Coconut cream
  • 100 gram Coconut whole (khopra)

HOW TO MAKE IT

1.Let the rice soak for at least 15 minutes.

2.Combine all of the milks – coconut, coconut cream, khoya, and sugar. Mix in fennel powder, cardamom powder, and cinnamon powder as well. Bring to a boil over high heat.

3.When the milk mixture has been sufficiently boiled, add the rice and simmer until done.

4.Keep chilled until ready to serve.

5.Place 1 tablespoon sugar in a pan.

6.When sugar begins melting, add honey, pistachios, walnuts and sesame seeds.

7.Finally, add sliced bananas and a teaspoon of butter.

8.Grind some pistachios with green food colouring and use to garnish the platter.

Plating:

1.Place the kheer in a basin. Garnish with chandi wark and slivers of pistachio.

2.Place the caramel on top of the rose petals.

7. Chocolate Coffee Truffle Recipe

If you have a chocolate addiction, this magnificent recipe is one of the greatest ways to savour your all-time favourite delicacy. So, two of your favourite things: chocolate and… (drum roll please) coffee! The creamy core with the classic caffeine spike is just perfection. Great things do really come in little packages.

Ingredients of Chocolate Coffee Truffle

  • For the soft center:
  • Dark Chocolate confection: 1 cup (Approx 200 gms)
  • Cooking Cream : 100 gms (About 1/2 a small pack)
  • Coffee Powder : 1 Tsp
  • For Coating:
  • A bowl of Dark Confection Chocolate for Dipping
  • Note: You will need a chocolate thermometer

HOW TO MAKE IT

For the Soft Center:

1. With your hands, break or slice the confection chocolate into pieces. Attempt to keep the chocolate bits as uniform in size as possible. Set this aside for now.

2.Place the cream and coffee in a mixing dish. Stir well and microwave until the cream begins to boil. Add the confection chocolate pieces to the bowl rapidly and mix vigorously until all of them have melted.

3. Let to cool. Refrigerate overnight, covered with a cling sheet.

4.Remove from the fridge and roll into little balls, about 10-12 grammes in weight. This should be the size of a tablespoon.

5.Replace the balls on foil and cover with a cling sheet, then refrigerate for 1-2 hours to firm in form.

For coating:

1.Break the confection chocolate into comparable size pieces by hand or using a knife. Microwave for 30-40 seconds in a glass bowl. Take the bowl and thoroughly whisk the confection chocolate with a big spoon.

2.Repeat until all of the confection chocolate has melted and the temperature has reached 45 degrees Celsius +/- 1 degree.

3.Place one of the balls on a fork. Drop it in the aforementioned molten confection chocolate. Slide the ball around in the bowl to cover all sides. Put on foil and gently move with a fork. We undertake this last step to give the truffles their nice textured appearance.

4.Set aside for 1-2 minutes before decorating with sugar sprinkles.

5.After 10 minutes in the refrigerator, your truffle balls are ready!

8. Hot Cointreau Souffle Recipe

Enjoy this delectably delicate French classic guilt-free. It’s surprisingly low in calories and nothing short of wonderful. We take this dressed-up souffle to a whole new level by omitting the flour, milk, and butter and replacing them with a splash of cointreau.

Ingredients of Hot Cointreau Souffle

  • 4 eggs, separated
  • 1/2 cup granulated sugar
  • 1 tsp vanilla essence
  • 1/2 cup Cointreau
  • Pinch of salt
  • Butter, to coat the souffle dish

HOW TO MAKE IT

1.Preheat the oven to 350°F.

2.Grease the souffle dish.

3.Begin by beating 1/4 cup sugar with the yolks till light and frothy. That ought to leave a trace. Add the vanilla essence and Cointreau and set aside.

4.Then, with a sprinkle of salt, beat the egg whites until soft peaks form. Add the remaining sugar gradually. (As you would for a meringue).

5.Fold in the whites to the yolk mixture, softly and quickly.

6.Place in a hot oven till thoroughly risen.

7.Eat right away!

9. Eggless Chocolate Mousse Recipe

If chocolate is the answer – who cares what the question is?! This chocolate-y rich and velvety smooth mousse is all you could want. Eggless and simple, this recipe will please even the most ardent chocoholic.

Ingredients of Eggless Chocolate Mousse

  • 2 cups hot milk
  • 1 cup sugar
  • 100 gm plain milk chocolate
  • 1 cup cream-chilled
  • 1 Tbsp gelatine
  • 1 tsp vanilla essence
  • 1/2 cup water at room temperature
  • Grated chocolate for garnish

HOW TO MAKE IT

1.Sprinkle the gelatine over 1/2 cup of water and let aside to soak.

2.Place the milk, half the sugar, and chocolate in a small pan that will fit into a larger one filled with water.

3.Place the bigger pan of water on the burner and the smaller pan within it. Stir constantly over low heat until the liquid is warm and the sugar and chocolate have melted.

4.When the mixture is heated, add the soaked gelatine and continue to whisk until it achieves a coating consistency.

5.Remove from heat, stir in the vanilla, and pour into serving dishes to chill.

6.Beat the cream and the remaindered sugar till it keeps form.

7.When the chocolate mixture has hardened, cover it with a thick coating of cream.

8.Garnish with the chocolate and cool before serving.

10. Gulab Jamun Recipe

A famous Indian dessert that never fails to please! Gulab Jamun is traditionally prepared in Indian households on festive and special occasions. Gulab Jamun, which translates to “rose berry,” is a berry-sized ball dunked in rose-flavored sugar syrup. It can be served hot or as a cold side dish.

Ingredients of Homemade Gulab Jamun

  • For Sugar Syrup:
  • 2 cups sugar
  • 5 cups water
  • 1 tsp milk
  • 1/4 tsp cardamom seeds
  • 1/2 tsp saffron
  • 1/2 tsp cardamom powder
  • For Gulab Jamun Balls:
  • 1 1/2 cups khoya, grated
  • 1/2 tsp baking soda
  • 1/2 cup maida
  • 1 tsp milk

HOW TO MAKE IT

Prepare Sugar Syrup:

1.In a deep pan, combine the needed amount of sugar and water. Mix and bring to boil on high burner for sugar to dissolve.

2.Add the milk and cardamom seeds to the sugar water. The . .

3.Add the saffron and cardamom powders and bring the liquid to a boil for 5-6 minutes, or until it turns somewhat sticky.

Prepare Gulab Jamun Balls:

1.In a medium-sized deep basin, combine the grated Khoya.

2.Combine the baking soda and maida. With a spoon, combine them well but gently.

3.Add a teaspoon of milk and mix everything together to produce a smooth, soft dough. If necessary, add another teaspoon of milk.

4.Make the dough a little softer to avoid the ball shattering during deep fried.

5.Divide the dough into equal halves and create smooth surfaced balls out of it.

6.In a skillet over medium heat, melt the ghee and deep-fry the jamun balls. Sauté till golden brown on all sides.

7.Be careful not to cook the balls on a high heat, otherwise they may burn.

8.Now drain and let them cool for few minutes.

9.Then, for at least 30 minutes, soak the gulab jamuns in the heated sugar syrup. While it soaks in the sugar syrup, it expands in size.

10.Serve the hot and wonderful sweet dessert.

11. Kesari Shrikhand Recipe

Kesar (saffron) shrikhand is a delicious Indian delicacy to make at home for special events and festivals. It is made with yoghurt, cardamom, and sugar blended with saffron milk.

Ingredients of Kesari Shrikhand

  • 15-20 saffron strands
  • 50 ml cold milk
  • 500 gms yogurt
  • 100 gms powdered sugar
  • 1 tsp cardamom powder
  • for garnishing dry fruit slivers

HOW TO MAKE IT

1.Soak saffron for 3-4 hours in milk.

2.Combine the yoghurt, powdered sugar, cardamom powder, and saffron milk. Combine thoroughly.

3.Transfer the shrikhand in the serving dishes.

4. Decorate with sliced dried fruit.

5.Chill in the refrigerator before serving.

12. Gulkand Seviyan Kheer Recipe

Kheer, the irresistible Indian dessert, is a must-have for every joyous event. This thick and tasty Kheer is made with vermicelli, milk, gulkand, and sugar.

Ingredients of Gulkand Seviyan Kheer

  • 2 tsp ghee
  • 1 tbsp cashews (halved)
  • 1 cup seviyan (vermicelli, thin)
  • 3-4 cups low-fat milk
  • 1 tbsp gulkand
  • 1 tbsp saffron
  • 1/3 cup sugar
  • 1 tsp rose essence

HOW TO MAKE IT

1.Fry the cashews in 1 tsp ghee in a heavy-bottomed skillet over medium-low heat. Save aside for garnishing.

2.Add the remaining ghee and vermicelli to the same pan. Over medium heat, roast them for 5 minutes, stirring gently. If you’re using toasted vermicelli, only cook them in the ghee for a minute.

3.Bring the milk, gulkand, half of the cashews, raisins, and saffron to a mild boil. Cook for another 10-15 minutes on medium low heat with the sugar.

4.If the kheer seems thick, add some additional milk to it. Stir in the rose essence and remove from the heat.

5.Serve hot, cold, or as preferred.

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