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Fruit Truffle

by Michelle Fernandes


Serves: 6-8

Prep time: 40 minutes + Refrigeration

Cook time: 25 minutes



For the custard:

Milk - ½ litre or 500 ml

Sugar - 4tbsp

Vanilla Custard Powder - 2 tbsp


For the raspberry mousse:

Gelatin - 1 1/2 teaspoons

Low fat vanilla yogurt - 150g (1/2 cup)

Low fat fromage frais / low fat cream cheese - 200g (3 ½ oz)

Egg whites - 2

Raspberries mashed - 75g (3 oz)


For the cake:

6 - 8” round desert sponge cake (available at your grocery – baking isle) - 1 Pack

Vanilla custard - 2 cups

Rasberry Mousse (instructions to prepare below) - 2 cups

Jello (Any flavor. Prepare as per instructions on the box) - 1 pack

Sweetened whipped cream - 2 cups

Fresh fruit - enough for topping



For the custard:

  • Take 2 tbsp custard powder in a bowl.

  • Pour some milk from the the half litre milk into the bowl and mix to make a smooth paste.

  • Add 4 tbsp pf sugar or as per taste to the remaining milk and boil in a saucepan.

  • Add the premixed custard paste in the boiling milk and heat for a few minutes with continuous stirring on medium flame.

  • Do not leave the milk to boil without stirring or it will scorch at the bottom and custard will smell burnt.

  • Pour in a bowl and allow to cool.


For the raspberry mousse:

  • Sprinkle gelatin in 1 tbsp water and leave to go spongy. Bring a small saucepan of water to the boil and remove from the heat and place the bowl in the pan. Stir gelatin until clear.

  • In a large bowl stir in vanilla yogurt and fromage frais together than add the gelatin and mix well.

  • Using an electric beater beat the egg whites until stiff peaks form then fold through the yogurt mixture. Transfer half to a separate bowl and fold the mashed raspberries through.


For the cake assembly:

  • Arrange the desert cakes in individual glass bowl ready to serve.  

  • Layer the cake with first layer of custard and  Add chopped fresh fruits over it.

  • Second layer of flavored Jello.  

  • Third layer of Raspberry Mousse.  

  • A layer of whipped cream or Cool Whip.

  • Finally fruits and chocolate chips to decorate.

  • Refrigerate a day before so the cake absorbs the flavors and softens. Serve chilled.




Manglorean Pineapple Sheera

by Arun Menezes


Serves: 5-6



Rava (Cream of wheat) – 1 cup

Pineapple chunks (Fresh or canned) – 1 cup

Salt – To taste

Sugar – 2 cup (or less, based on how sweet you want the desert)

Cashew and Raisin

Ghee – 3 tsp.

Yellow food color – Only if necessary



  • In a pan heat ghee and fry cashews and raisins and set it aside.

  • Fry rava in a pan for close to 5 minutes.

  • In the meantime, also boil 2 cups of water, pineapple chunks, sugar and salt (and food color).

  • When sugar melts, add the rava to the watery mixture, constantly stirring the mixture.

  • Finally add the fried cashews and raisins and add couple of more spoons of ghee and mix.

  • Special Mangalore Pineapple Sheera is ready to be served.





by Arun Menezes


Serves: 5-6



Channa Dal – 1 cup

Rice (Sonna Masoori) – 1 cup

Jaggery – 7-8 Cubes

Coconut milk – 3 Cup

Cashews and Raisins

Ghee – 2 tsp.

Salt – To taste

Cardamom (powdered) – 1 tsp



  • Soak channa dal for an hour and then boil it with little salt.

  • Soak 1 cup of rice for an hour.

  • Fry cashews and raisins in ghee and set aside.

  • Bring to boil 2 cups of water with jaggery and pinch of salt.

  • Once the jaggery melts, strain and set aside the mixture to cool for 10 mins.

  • Grind the rice and add the mixture to the jaggery mix along with 3 cups of coconut milk.

  • Bring to boil this mixture with CONSTANT stirring.

  • When the mixture gets little thick, add the boiled channa dal, fried cashew raisins, powdered cardamom and stir for some more time.

  • Apply ghee to the container(s) in which the Manni will be kept in.

  • Pour the thick mixture to the containers and set it aside to cool down for an hour (refrigerate the container if required).

  • Special Mangalorean Manni is ready to be served.




Tiramisu Cake

by Arine Aranha


Serves: 10


For the mousse:

Heavy cream - 1/4 cup

Cream cheese - 1/4 cup

Mascarpone cheese - 1 cup

Sugar - 1/4 cup


For coffee liqueur sauce:

Dark rum - 1 tbsp

Marsala wine - 1/4 cup

Kahlua - 1/4 cup

Hot expresso - 1/4 cup

Sugar - 4 tbsp


For the vanilla sheet cake:

Entenmann's brand sponge cake. - 1 loaf, sliced into 1cm slices.



  • Combine all the ingredients for the coffee liquer sauce.

  • Whisk all the ingredients for the mousse, until light and fluffy.

  • Transfer the mixture into a gallon size ziploc bag and snip one small end of the bag to convert it into a piping bag.

  • In a serving dish, arrange the cake slices.

  • Moisten the layer of the cake with half of the coffee liquer sauce.

  • Spread half of the mousse mixture over the moistened cake.

  • Arrange the second layer of cake.

  • Moisten well with the remaining syrup.

  • Spread the remaining mixture of the mousse on top of it.

  • Refrigerate for 4 to 5 hours.

  • With the back of a fork, create criss-cross patterns. Using a strainer, slight dust 1 tbsp cocoa powder over it. Decorate with whipped cream, strawberries and chocolate curls.




Coconut and Paneer Burfi

by Diana Menezes


Prep time: 30 mins



Grated coconut - 1 cup

Grated paneer - 1 cup

Blanched almonds - 1/2 cup

Sugar - 1 cup (add more if you like more sweet)

Cardamom powder - 1 tsp

Ghee - 1/2 cup



  • Heat ghee and add paneer and saute till it become soft.

  • Roast coconut little bit mix coconut to the burfi mixture.

  • Add almonds add sugar and cardamom powder.

  • Add 1 tsp rose water when the sugar completely dissolves and become little sticky pour the mixture in the thali spread evenly.

  • Garnish with some pista and almond and keep it in the refrigerator.

  • Once its cool cut it any shape and serve cold.




Vermacelli Payasam

by Diana Menezes


Prep time: 45 mins



Milk - 1 gallon

Vermacelli - 2 cups

Sabudhana - 1/2 cup

Dry fruits (almonds, cashew, raisin) - as needed

Sugar - 1 cup

Ghee - 1/2 cups

Cardamom powder - 1 tsp

Rose water - few drops



  • Roast vermacelli in little ghee and remove it and add all the dryfruit to the ghee and saute 30 seconds and remove.

  • Boil sabudhana with little water and cook it and keep.  

  • In a separate deep pan heat milk when it start boiling add cooked tapioca and cook for couple of minutes add vermacelli  boil it.

  • When vermacelli cooked completely, add sugar, cardamom and dryfruits.

  • Remove from the gas and keep it in the fridge.

  • Garnish with dry fruits.

  • Serve cold.




Mango Mousse

by Saritha Pinto


Serves: 20



Cold water - 3 cups

Knox Unflavored Gelatin - 3 packets

Mango Pulp - 1 Can

Cream cheese - 16oz

Sour Cream - 8oz

Sugar - 1-1/2 cups (use 1 cup sugar if you do not like too sweet)



  • First boil 3 cups cold water, add 3packets Knox unflavored gelatin to semi boiled water and mix well till all the lumps are clear.

  • Then in a blender, blend mango pulp, cream cheese and sour cream.

  • Add sugar and boiled gelatin water to the blender and blend all of this again.

  • Once everything is blended, pour the mixture in a tray or any container of your choice and keep in refrigerator 24-36 hours for setting.

  • You can pour the mixture in couple of containers and this Mousse remains fresh for a week in refrigerator.




Tropical Mango Cheesecake

by Simi Dsouza



Unflavored gelatin - 4 envelopes

Creme cheese - 12 oz

Sour creme - 21 oz

Sugar - according to taste

Graham cracker pie crust - 3 crusts

Mango pulp - 3/4 tin

Raspberries or other tropical berries - 2 pint

Fresh ripe mangoes - 2 mangoes



  • In a pot boil 3 cups water, separately mix in the 4 envelopes of gelatin in 1cup cold water. When the water is boiling add the gelatin mix and stir  for about 30 seconds, turn off the stove and bring it to room temperature (totally 4 cups mix)

  • Take off the wrapper and bake pie crust at 350degrees for 5-7 minutes keep it aside to cool.

  • Wash the raspberries & set them aside.

  • In a blender, blend about 3 oz crème cheese, 5oz sour crème, 1 pint raspberries, 1 cup of the gelatin water, sugar according to taste. Taste the mix, if required add more sugar and more berries to make it tarty. Pour a thin layer in the three pie crusts and refrigerate to set.

  • Meanwhile wash the mangoes, peel and slice them pretty to decorate:-) keep all uneven slices, edges, broken pieces to add to the blender.

  • Wash the blender, blend in 8oz of crème cheese, 16oz sour crème, 3/4th tin mango pulp, all the broken pieces of fresh mango, sugar and the remaining gelatin mix. Blend until smooth, taste to make sure sugar is according to taste. Add more if desired.

  • Pour the mango mix over the raspberry mix which should be slightly set by now. Cover and let it set in the refrigerator for at least 4-5 hours. Bring it out, decorate with raspberries & mango slices. If you are not serving it immediately, glaze the fruits so they stay & look fresh. Enjoy the yummy tarty cheesecake.



Bottle Gourd (Boblem) & Guliya Kheer

by Merlin Mendonca


Serves: 8-10



Medium Size gourd (Boblem) - 1 gourd

Coconut milk - 1 can

Condensed milk - ½ can

Jaggery - 200-250 gms

Cardamom powder - 1 tsp.

Cashew nuts - 1 tbsp.

Raisins - 1 tbsp.

Rice flour for making rice balls (guliye) - 2 tbsp.

Rice flour for mixing - 1 tbsp.

Salt - 1 tsp.



  • Peel and cut gourd into medium pieces.

  • Grind it coarsely with little water.

  • Boil gourd paste with 2 cups of water with salt and jaggery.

  • In a different bowl take 2 tbsp. rice flour, add some water and salt to it and make small round rice balls (only if you desire).

  • Add these to the boiling gourd paste without stirring, otherwise they break.

  • Let them boil for 2-3 minutes.

  • Then mix 1 tbsp. of rice flour with little water and add it to the above mixture stirring continuously.

  • Now add the cardamom power, cashew nuts, raisins and condensed milk.

  • When this boils add coconut milk, keep stirring.

  • You can add little water if it becomes too thick.

  • Boil for another two minutes.

  • You can either serve it hot or cold. Enjoy!

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