Raspberry Almond Crumble - Berrylicious Summer Dessert

The easiest way to enjoy fresh fruits as a simple yet delicious dessert is by baking them into pies and crumbles! This lovely Raspberry Almond Crumble made with wholegrain flour is proof enough, don't you think! Crips, Crumbles, Cobblers and Pies all belong to the same family, but technically, they are slightly different. A Crumble is a british dessert containing stewed fruit topped with a crumbly mixture of butter, flour, and sugar. It is then baked in an oven until the topping becomes brown and crispy! My crumble recipe is made from fresh raspberries, crushed almonds, rolled oats and flour, a tinge of orange juice for that fresh citrusy flavor, and a touch of ginger for the perfectly refreshing aroma that'll fill your kitchen as you bake these! You could also try using other seasonal fruits like apple, blackberry, peach, rhubarb, berries or plums. But I have to say I prefer raspberries for their color and taste, and you are sure to love this Raspberry Almond Crumble recipe too!

Ingredients
2 cups fresh or frozen raspberries
3 tbsp regular sugar (adjust according to tartness of berries)
2 tbsp orange juice (or 1 tsp fresh orange zest)
1/2 tsp freshly grated ginger

Crumble Topping
1/2 cup wholegrain flour
3 tbsp rolled oats
1/4 cup butter or margarine
1/4 cup brown sugar
4 tbsp coarsely-crushed almonds

Method
Preheat oven to 400 deg F; grease one 6 inch baking dish (or 4 small ramekins) with butter or non-stick spray.

Place all the topping ingredients in a mixing bowl and rub them lightly together, using your fingertips, until you have a uniform mixture that resembles fine breadcrumbs or pearl-sized granules.

Mix the raspberries with the sugar, orange juice and ginger in a bowl. Gently toss to evenly coat the berries. Now arrange them in a freased/buttered ramekin or baking dish.

Top the raspberries with the crumble mixture and the crushed almonds, pressing it down lightly to get it even all over, then run a fork gently over the surface to make it crumbly.

Bake it on the high shelf in the oven for 18-20 minutes or until the top is golden. and the fruit starts bubbling from underneath, cutting through the top crust.

Serve it warm topped with some whipped cream or vanilla ice cream.

This Raspberry Crumble recipe is a definite winner with guests, and even with kids. Looking colorful and elegant, it tastes even better, and can serve to be an easy dessert while entertaining!

Related Recipes:
Peach Melba with Cardamom Ice-Cream
Raspberry Swiss Roll Cake
Refreshing Raspberry Lassi (Smoothie)

Eggless Chocolate Cake Recipe - Revisited

After my recent post about egg substitutes, I tried using them to revisit my old eggless chocolate cake recipe! Eating a cake is sinful for some, but not with this recipe that uses whole wheat, no eggs, minimal butter and all the goodness of chocolate! Cakes and desserts don't necessarily have to be elaborate and high in calories - this simple, healthy and wholesome cake is a classic example of how you can indulge without being overly guilty! The ghiradelli chocolate that I used gives it a rich texture, and the applesauce and sour cream make it soft and smooth without using eggs! perfect for a weeknight dessert, this eggless chocolate cake recipe is for keeps!

Ingredients
1 cup wheat flour (or whole-grain pastry flour)
1 cup all-purpose flour
1.5 cup powdered sugar
1/2 cup applesauce or 1/2 mashed banana
2 tbsp cocoa powder
1/4 cup semi-sweet chocolate chips
1.5 tsp baking powder
1/2 tsp baking soda
1/4 cup sour cream
4 tbsp unsalted butter - at room temp
1 tsp vanilla essence

Note: you can skip the butter altogether if you use AP flour; but with wheat, you do need the butter to make the cake soft.

Method
Take a bowl and mix the sour cream, butter, applesauce (or mashed banana) and essence properly.

Seive the wheat flour, sugar, cocoa powder, baking powder and baking soda. Now add this to the sour cream mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks.

Melt half of the chocolate chips in the microwave, then add this to the cake mixture. Add the remaining chocolate-chips and blend in to just fold everything together.

Preheat oven at 350 deg F.Grease a 9 inch cake pan with non-stick spray. Pour the mixture into it. Bake for about 20-25 mins, or until a toothpick inserted into the center comes out clean.

Microwave Method
You can also pour the cake mixture into small ramekins or microwave-safe bowls, then bake on high for 8 mins. Repeat this for another 8-10 mins, until the cake is done.

Allow the cake to cool completely on a wire rack. Then slice into wedges, dust with some powdered sugar, and top with a few berries. Serve this delicious Eggless Chocolate Cake to your guests, or indulge in a guilt-free dessert yourself!

Related Recipes:
Nankhatai - Eggless Almond Cookies
Chocolate-Dipped Strawberries
Chocolate Banana Bread or Cake

Egg Substitutes For Baking & Cooking

I have loads of readers who have asked for Eggless Recipes, especially for cakes and desserts, and though I always try to add a little eggless version in my posts, I thought it would be good to write a separate post about using Egg Substitutes in Cooking and Baking, and how they affect the taste and texture of a recipe. Eggs are sometimes hard to substitute, mainly where desserts are concerned; but most of the times, with a few tweaks in the recipe and diligent use of certain natural or artificial substitutes, you can still get an eggless version which is not inferior to the original! Lots of people are strict vegans or vegetarians, and many others choose simply not to eat eggs; whatever may be your reason, here is a post that will solve all your troubles so you'd never have to ask anyone for an "eggless recipe" again!

General Egg Substitutions
1 egg = 2 heaped tbsp potato starch or arrowroot powder
1 egg = 1 small banana (or 1/2 big one)
1 egg = 2 tbsp cornstarch + 2 tbsp water
1 egg = 1/4 cup silken tofu
1 egg = 1/4 cup applesauce
1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water
1 egg = 1 tbsp soy flour + 1 tbsp water
1 egg = 2 tbsp vinegar dissolved in 1/2 cup water
1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder

Baking
In a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. So depending on what you are baking, you may need to choose an egg-substitute that works the best.

Flat foods such as pancakes and cookies don't rely on eggs for lift, so you can safely omit the egg from the recipe; however, it's a good idea to add a tablespoon or two of additional liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.

Savoury Recipes
Arrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached, oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great substitutes for eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a little with these ingredients and experiment till you find the right balance. Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot. Again, egg-replacers work the best as they have no taste of their own.

Commercial Egg Replacer
Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. Despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.

Bananas and Applesauce
Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads. Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure to add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.

Silken Tofu
Tofu is the best way to substitute eggs in savoury dishes such as a quiche, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice taste to the recipe.

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, and pancakes, but wouldn't work well in something like an angel food cake which needs to be light and fluffy.

Flaxseeds or Whole Grains
Combine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg

Egg substitutes are a preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Replacing eggs in recipes is also recommended at times to reduce fat and cholesterol content. So try these simple solutions for eggless recipes and experiment with them to find egg substitutes that work best with a recipe!

If you have a tried substitute that you'd like to share, please do so via comments and I'll update the post with your suggestions!

Eggless Recipes:
Cranberry Walnut Scones
Eggless Anjeer(Fig) Icecream
Chocolate Banana Bread
Eggless Thumbprint Cookies
Pear & Almond Yogurt Cake

Shrikhand - Yogurt Dessert with Saffron & Nuts

Shrikhand, also known as Amarkhand or Mattha is an easy and flavorful Indian dessert which is traditionally prepared by hanging Yogurt in a muslin cloth and draining it of all its liquid content, then using the remaining whey to make the rich and creamy Shrikhand. It is generally flavored with saffron, cardamom and nuts, but over time, various Shrikhand recipes have evolved where you can flavor it with seasonal fruits and artificial flavors to suit your tastebuds. It is similar to a Yogurt Parfait, just a bit thicker in texture, and without granola or cereals. Also, it has a nice creamy flavor, but without the usual fat content. A perfect accompaniment to any Indian meal, or as a healthy dessert when entertaining, this Kesar Shrikhand (Yogurt Dessert) is sure to please you and your guests!

Ingredients
3 cups fresh yogurt
1 cup caster sugar
5-6 strands of saffron (plus more for garnish)
1 tbsp warm milk
1/4 cup nuts - pistachios, almonds, cashews - chopped
1/2 tsp cardamom powder

For Garnish
some more chopped nuts
rose, marigold or any other edible flower petals

Method
Line a colander with a muslin cloth(or a very fine cloth or sieve) with the edges hanging over the colander. Pour in the yogurt. Gather the edges of the muslin cloth and tie a knot, hanging the tied edges from the kitchen sink, letting all the liquid from the yogurt drip in the sink. At the end of 5 hours, the yogurt that remains in the sieve/muslin cloth will be thick and creamy.

Take 1 tbsp warm milk, and drop the saffron strands into it. Let it rest for 15-20 mins to bleed so the saffron oozes out all its color.

Transfer the hung yogurt to a large bowl. Add all the remaining ingredients to it. Mix well, cover, and set in the refrigerator until it is time to serve.

Transfer to a Serving Bowl, or in individual bowls. Then garnish with some chopped nuts, saffron strands and flower petals.

Tip: To reduce hanging time, blend 4 tbsp condensed milk with 1/4 cup crumbled paneer. Make a smooth paste, then add to the curd to make a thicker Shrikhand when you don't have enough time for preparation.

I'm sending this beauty over to Grace for her Beat the Heat event.

Shrikhand is a simple and delicious dessert, high in calcium and flavor. This traditional recipe is a bit time-consuming, so if you are looking for a quicker version, try my Sour-Cream Kesar-Elaichi Shrikhand recipe, which requires no prep-time whatsoever, without compromising on the taste!

Related Recipes:
Mango Kulfi (Mango-Mascarpone Mousse)
Pear & Almond Yogurt Cake
Coconut Burfi (Coconut Laddoos)

Related Tags
fruits, desserts, indian sweets, nuts

Thumbprint Cookies with Jam

Baking cookies is the best way to placate yourself and your kids, and for me, its also a favorite passtime! What I love about cookies is that they can be simple and festive at the same time. I had my eyes on Cenk's thumbprint cookies since a long time. The mere sight of these colorful cookies was enough to motivate me to make my own eggless Jam Thumbprint Cookies. The name 'thumbprint' comes from the fact that you use your "thumb" to make an indentation into each ball of dough which is then filled with some jam. The best part is that these tiny delights are very easy to make and extremely versatile. Just follow the basic recipe and use your choice of fruit flavors or even chocolate as a filling. No matter what's the occasion, they are sure to be a hit!

Ingredients
Makes about 18-20 cookies

1 cup all-purpose flour
1/2 cup ground walnuts
4 oz butter - at room temperature
1/4 cup sugar
1/3 cup mixed-fruit jam (or any other of your choice)

Method
Preheat your oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole (use light pressure with your thum or index finger)

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

These Thumbprint Jam Cookies are pretty to look at, easy to make and delicious to eat, and eggless too! The semi-hard texture with nuts is nicely balanced with the smooth sweetness of the jam, making this recipe to be a sure-shot winner. I'm so glad I tried them and will definitely be baking more of these!

Similar Recipes:
Eggless Almond Cookies (Nankhatai)
Peppermint-Vanilla Butter Cookies
Chewy Chocolate-Chip Cookies

Pear and Almond Yogurt Cake (Low-Fat Snack Cake)

How does a low-fat pear & yogurt cake sound for today? As we herald spring in California, seasonal fruits and vegetables can be seen in all their glory, and a trip to the farmer's market can turn out to be a visually delectable experience! This weekend I decided to bake a delicious and Healthy Pear Cake. Belonging to the apple family, pears are packed with a lot of health benefits. It has antioxidants that protects our body from free radicals, promote cardiovascular health, and are a good source of dietary fiber, vitamin C, copper, and vitamin K. And best of all, these fibrous fruits are a great way to naturally sweeten your cakes and muffins as well as provide them with shape and texture. I combined my pears with almonds and whole-wheat flour to make an almost fat-free and healthy yogurt cake/muffin that can be used as a snack any time of the day!

I did not use any butter in this recipe. The all-purpose flour was substituted by the whole-grain one; the recipe uses only 1 egg and some oil; the yogurt provides texture to the cake, but as there is no butter, this cake will not be as soft and moist as the others. If you are not looking for a healthy version, feel free to modify the ingredients to use 3/4 cup butter instead of yogurt and add 2 eggs instead of one with all-purpose flour.

Ingredients
1-3/4 cups whole-grain pastry flour
1 cup brown sugar
3/4 cup fat-free plain yogurt
1-1/2 tspn baking powder
1/2 tspn baking soda
3/4 tspn ground nutmeg (optional)
1/2 tspn salt
1 large egg
3 tbsp vegetable oil
2 tspn vanilla extract
2 ripe medium pears -peeled and cut into 1/2" chunks
2-3 tbsp slivered almonds

Method
Preheat the oven to 350°F. Coat a 9" x 9" baking pan with cooking spray. Instead, you can also use individual ramekins like I did.

In a large bowl, stir together the flour, baking powder, baking soda, nutmeg, and salt. In a medium bowl, whisk the sugar, egg, and oil until smooth. Whisk in the yogurt and the vanilla essence. Finally, stir in the cubed pears.

Pour the wet ingredients into the dry and stir just until blended. Scrape into the prepared pan or the ramekins. Sprinkle the slivered almonds on the top.

Bake for 35 to 40 minutes (about 25 mins if you are using the ramekins), until the cake is springy to the touch, shrinks from the sides and a toothpick inserted into the center comes out clean. This cake will not be too dark on the top, so if you like the color, change oven setiting to BROIL and bake for another 40 seconds, not more. Let cool for 20-30 minutes on a wire rack, then slice and serve!

Tip: Roasting the almonds a little can add more flavor to the cake. If your pears are not too sweet, increase the sugar in the recipe as this recipe tends to be a little less sweet compared to others.

This light and low-fat pear and almond cake can be relished for breakfast or snack any other time of the day without feeling guilty. The pears make it soft while the almonds add a crunch to each bite.

Related Recipes:
Low-Fat Blueberry Muffins
Healthy Cranberry-Pistachio Biscotti
Eggless Cranberry-Walnut Scones

Low-Fat Cranberry-Walnut Scones (Healthy Breakfast)

It's always great to have a "sweet start" to a day, and as breakfast is the first important meal of the day, having something sweet in the morning balances your caffeine, but it's an added bonus if its a healthy breakfast, like these wonderful Eggless Cranberry-Walnut Breakfast Scones. Low in fat, these semi-sweet scones are packed with the goodness of cranberries and walnuts that make this a healthy sweet treat any time of the day!

This recipe is heavily adapted from Jeanne Lemlin's cookbook Vegetarian Classics. She has a Black-currant Buttermilk Scones recipe which I modified to make these cranberry and walnut scones; I essentially chose to make mine eggless, replaced part of the buttermilk with plain milk and halved the butter content to make these healthy scones. These scones have become a regular breakfast delight in our house because my husband loves the cruncy-chewy and not-so-sweet flavor, at the same time, I can be sure that I am feeding him something healthy and nutritious!

Ingredients
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar (or more if you like them sweeter)
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup walnuts - chopped
2 tbsp butter or margarine
1/2-3/4th cup milk

Method
Preheat oven to 425 degrees. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. You can even do this with your fingertips. Stir in the cranberries and walnuts, then slowly add the milk, just until the dough is moistened. Make a tough dough like cookies.

On a lightly floured surface, knead the dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8-12 wedges with a buttered knife; place on a baking sheet, 2 inches apart. Sprinkle some more brown sugar if desired. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack before trying to remove them.

Serve these healthy low-fat cranberry scones with your morning tea or coffee, or with a dollop of jam any time of the day!

Similar Recipes:
Low-Fat Blueberry Muffins
Cherry & Almond Sour Cream Scones
Healthy Cranberry-Pistachio Biscotti
Low-Calorie Pear & Almond Cake

Healthy and Low-Fat Blueberry Muffins (Also with Eggless version)

These low-fat Blueberry Muffins are my current friends in my diet plan. People who do not have to do anything special to maintain their healthy weight and slim figure are eternally BLESSED!!! But not all of us are so lucky, and the moment you eat those few extra calories, they start showing themselves on our body! Does this mean you are not supposed to indulge in culinary delights?? Absolutely not! There was a time when dieticians and nutritionists were the only ones who could tell you what should be a part of your healthy diet, but now, thanks to the power of the web and numerous online weight-loss tutorials, having a healthy weight and a figure or physique that you could be proud of is no longer a dream! Here's one such diet-food dessert or snack recipe that I tried when I was on my weight-loss plan - Blueberry Muffins - adapted from one of Denise Austin's recipes, they are not only tasty and filling, but you wouldn't have to think twice about your weight while relishing these!!

Nutrition Info: These low-fat muffins are high in fiber because of the oats, and help you keep satiated for a longer time. They have roughly 150 calories, no carbs, high protein content and around 3 grams of fat. Blueberries are the best source of antioxidants, and as there is very little sugar involved, you can replace it with artificial sweeteners to make a diabetic version of the recipe. For the Vegan version, use water instead of milk. There, with all these variations, it can easily be used as one of your 5 meals a day, though I'd not recommend eating it everyday!:)

Ingredients
3/4 th cup all-purpose flour
1-1/4th cup quick cooking oats or whole wheat flour
1/2 cup sugar (or 1 cup honey)
1 tsp baking powder
1/2 tsp baking soda
1/4 tspn salt
2 egg whites
1/2 cup low-fat milk or water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries (do not thaw them)

Eggless Version: Eggs act as leavening agents and give fluff and texture to baked dishes, so if you use egg substitutes you might have to compromise on the softness a little. However, you can use mashed bananas or mashed silken tofu instead of eggs. Some products like "Ener-G" are available in some markets which are egg replacements and can be used effectively. If the recipe calls for only 1-2 eggs, you can just skip them and use warm whole milk or even Applesauce. Hope this note helps vegans to enjoy this and other such lovely recipes without eggs.

Method
In one bowl, combine the flour, oats, salt, baking powder, baking soda and sugar. In another bowl, beat egg whites, milk or water and oil. Whisk for 5-7 mins till soft peaks are seen. Stir into the flour mixture and mix together; do not beat a lot, just until everything is evenly combined (the batter should be lumpy, not too smooth). Fold in the blueberries gently.

Now take the muffin cups and grease them with cooking spray (try not using oil or butter)Fill each cup upto the 3/4th level. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once done. allow to cool completely, then gently remove from the cups and enjoy these delicious low-fat muffins any time of the day.

These healthy low-fat blueberry muffins serve to be perfect breakfast or dessert treats. Hope this recipe helps to satiate the sweet tooth of many a calorie-conscious diet-lovers out there!!

Almond Cookies (Eggless Nankhatai)

Cookies are a top-rated snack food, and every household, especially with kids, is bound to have a jar filled with cookies. One such type of cookie famous in India is called "Nankhatai". It can be made salty and spicy, or sweet and soft. It is best enjoyed with tea, but beleive me, these tiny tots are so tasty and mouth-watering your hand would reach out for them any time of the day! Here's a recipe for Almond Cookies or Eggless Nankhatai which I adapted from my sister-in-law's version. It does not use eggs, yet is soft and chewy. Her kids love these cookies, so I'm sure it'll be a hit with your kids too!!

Ingredients
2 cups All-purpose flour (Maida)
1 cup powdered sugar (or adjust to taste)
1/2 cup butter or ghee (at room temp, or melted)
2 tbsp baking powder
3 tbsp milk powder
12-15 pieces of almonds - slit in halves, skin removed (you can even use peanuts)
4 tsp almond essence (you can use vanilla if almond is not available)
Cookie cutter (optional)

Method
Heat the oven to 350° F. Lightly coat a large baking tray with butter and dust with all-purpose flour and set aside.

Sift the flour, baking powder, and milk powder in a mixing bowl. Beat the butter and sugar in a separate bowl till it is light and fluffy. Fold in the flour mixture into this and whisk again, in the same direction until it is smooth. Finally add the almond or vanilla essence. Remember, this will not be as liquid as your cake dough. Cookie dough is supposed to be firmer so that it can easily form shapes.

Now take some oil and grease your plams. Divide the dough into 12 equal portions, then flatten the dough and form a circular shape with your palms. Keep pressing the edges to form a smooth cookie. Alternately, you can use a cookie cutter or mould if you are more comfortable with it. Pinch a small almond in the center of the cookie, and add the almond or peanut into it. Make all the nankhatais in this way and arrange on the baking tray, at least 1-2 inches apart. Bake them for 10-15 mins, or until done. Do not overbake as that would make them hard and burnt!

Remove from the oven, let them cool down to room temperature, then store them in an air-tight container. You can even refrigerate them for a longer period. Just warm them in the microwave for 10 secs before serving. Savour these simple and delicious almond cookies or nankhatai as it melts in your mouth!!

More Cookie Recipes:
Peppermint and Vanilla Butter Cookies
Fat and Chewy Chocolate-Chip Cookies

Eggless Anjeer (Fig) Ice Cream

Anjeer or Fig Ice Cream has been my childhood favorite and recently, when I relished some home-made anjeer ice cream at a friend's place, I knew I had to try making this at home. She was gracious to share her recipe with me, and it turns out that it is not at all difficult to make this rich and creamy dessert at home! If fresh figs are not available, don't worry; dry figs work fine as well!! So here's a recipe for Anjeer(Fig)Ice Cream that will have you licking the bowl and asking for more!!

Ingredients
2 cups fresh figs (10-12 pieces) the dried figs can be used if you don't find the fresh ones
1 cup whole milk
3 cups heavy whipping cream
4 tbsp honey
1/4 cup sugar (or adjust to taste)
2 eggs (optional - you can use 2 tbsp cornflour and 3 tbsp condensed milk instead of eggs)
2 tbsp sherry (optional)
1 tbsp vanilla essence
chopped nuts - for garnish

Method
Peel the fresh figs and cut them into halves. If you are using dried figs, soak them in water for at least 2-3 hours to allow them to plump up. Now take a saucepan, add the figs and sugar to it and saute the figs for some time till they become swollen and soft. Mash with a spoon or spatula to form small pieces.

Now warm the whole milk a little (DO NOT BOIL, only warm) and set aside. Allow it to cool to room temperature. Beat the eggs, then add in the warm milk and whisk again. Finally add the whipping cream, honey, vanilla essence, sherry and the fig pieces. If you are making the eggless recipe, beat the condensed milk, add in the warm whole milk, cornflour and sugar and add the remaining ingredients as above. Set in a bowl and freeze it for a little more than an hour.

Remove from freezer, then beat it again using an electric beater or a spatula. Whisk until it becomes smooth and creamy, and no ice crust is formed. Now set it to freeze again immediately and leave so for 6-8 hours, or until the ice cream is set. You can also cover the container with a cloth to prevent forming ice crystals on the top of the ice cream.

Remove 2 mins before ready to serve, scoop out the ice cream into individual bowls, garnish with chopped nuts and serve with fresh figs!! This goes well with vanilla cakes too.

Tip: Honey and sherry add a unique flavour to the ice cream, so try not to omit them unless you can't find the ingredients. Also, warming the milk and allowing it to cool to room temperature helps reducing ice crust and makes the ice cream creamier, so don't skip that step!

This eggless anjeer (fig) ice cream is a delight to see and eat! This basic ice cream recipe can be followed to make your own variations by choosing different fruits and nut combinations

Similar Recipes:
Thai Fried Ice Cream
Banana Bread and Cream Cheese Dessert
Peach Melba with Cardamom Ice Cream