Mango smoothie, kokum pancake: Summer dessert recipes

New Delhi, May 21 (IANS) Want to whip up a summer dessert for your friends and family? Try out delicious recipes of a mango and coconut smoothie or a kokum pancake and more.

Chef Swasti Aggarwal, Food Strategist at Foodhall, and Chef Gautam Mehrishi from Living Foodz channel's show "Hello Summer", have listed a few recipes for you to try:

• Mango Coconut Smoothie Bowl

  Ingredients:

   

  Frozen mango chunks- 2 cups
  Frozen pineapple chunks- 1/2 cup
  Fresh banana- 1/2 cup
  Tender coconut water- 1 cup

  To garnish:
  Fresh mango chunks
  Fresh kiwi slices
  Coconut flakes
  Chia seeds

  Method: In a blender, blend together the frozen mango, frozen pineapple, banana with tender coconut water. It should be thick and creamy. Pour this immediately into a serving bowl and garnish with toppings.

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• Kokam Pancakes

  Ingredients:

  Refined flour- 1.5 cup
  Vanilla sugar-1 tsp
  Baking powder- 1/2 tsp
  Lemon Juice- 2.5 tbsp
  Mustard oil- 1.5-2 tsp
  Finely chopped walnuts- 2 tsp
  Jaggery- 50-60 gm
  Finely chopped carrot- 4-5 tbsp
  Sugarcane juice- 1/2 cup
  Clove powder- 1/2 tsp
  Chopped Indian gooseberry- 3-4 tbsp
  Maple syrup- 1 tbsp
  Vanilla extract- 1 tsp
  Brown sugar- 1.5 tbsp
  Kokam syrup- 7-8 tbsp
  Egg- 1
  Water as required
  Honey for garnish

  Method: In a bowl add refined flour, vanilla sugar, baking powder, lemon juice. Keep aside for 2 minutes.

  For marmalade in pot add mustard oil, chopped walnuts and jaggery. Then in the bowl add chopped carrot and mix well. Mix and melt the jaggery.

  In the marmalade pot add sugarcane juice, clove powder, chopped Indian gooseberry, maple syrup, vanilla extract and mix well. Cook well on low flame.

  Then take carrot mixture bowl and add chopped walnuts, brown sugar, kokum syrup, egg , water as required. Prepare the batter and rest for 5 to 8 minutes.

  In the marmalade pot add brown sugar, lemon juice, kokum syrup and mix well. Cook on low flame for 8 to 10 minutes. For pancake in a hot pan pour the batter and cook on low flame until it turns dark brown and flip on the other side when cooked.

  Kokum Pancakes are ready to serve.

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• Lemon Ricotta Cake

  Ingredients

  Ricotta cheese- 2 cup
  Caster sugar- 2 cup
  Biscuits -15-20
  Whole wheat flour- 1/2 cup
  Butter- 1 tbsp
  Eggs - 2 to 3
  Lemon juice of 5-6 lemons
  Lemon zest - 2-3
  Salt to taste
  Honey - 3 tbsp
  Sliced lemon- 2
  Biscuit crumb for garnish

  Method: In a bowl add ricotta cheese, castor sugar and mix well. Give 5-minute rest to this. Add the biscuits in smoothie jar and blend well and make fine crust. Place crust in bowl. Then add castor sugar, whole wheat flour, butter and mix well.

  For cake batter, take the ricotta mixture from the first bowl and add eggs and them using cut and fold method. Then add lemon juice, lemon zest and mix well.

  Now take cake mould and set biscuit crust by patting it with your hand. Pat again using a flat based glass. Pour batter on this and set it well. Bake in a preheated oven at 175 degree centigrade for 24 minutes

  For marmalade, in a pot add lemon juice, honey, castor sugar, butter, lemon and mix well. After boil in mixture add biscuit crust and mix. Cook on low flame for par 7 to 8 minutes

  Lemon Ricotta Cake is ready to serve.

(This story has not been edited by Social News XYZ staff and is auto-generated from a syndicated feed.)