What To Eat In Summer To Keep Body Cool, Healthy Homemade Dessert: Make 5 tasty desserts at home in summer, the stomach will remain cool, the tension of increasing sugar will also end – try these 5 healthy and tasty homemade dessert recipes during summer – 2024-05-04 19:57:41

2024-05-04 19:57:41
The summer season continues and it is going to be extremely hot for the next few months. In such a situation, everyone wants cold food and drinks to beat the heat. The problem is that ice cream, lassi, cold drinks, shakes, juices or desserts available in the market contain high amount of sugar, due to which they are not at all beneficial for health.

If you want to beat the heat and also improve the health of your family members, then you can make tasty and healthy desserts at home. Gagan Anand, Founder of Scoozo Ice ‘O’ Magic (India’s first live popsicle brand) is telling you some tasty, healthy and quick homemade dessert recipes, which will make your summer fun and satisfy your sweet cravings. The good thing is that it will keep your body as well as mind healthy and cool.

1) Dried Fruit Gelato

• Material
• 2 cups almond milk
• 1 cup coconut cream
• 1/2 cup jaggery (you can add more or less as per your taste)
• 1/2 cup mixed dried fruits (such as raisins, apricots, figs, dates, cherries)
• 1/4 cup chopped nuts (almonds, pistachios, cashews, walnuts)
• 1/2 tsp vanilla essence

method of making

• Prepare dry fruits: If the dry fruits are big then cut them into small pieces. You can also use a food processor to chop them more finely.
• Similarly, if the nuts are whole or big then cut them into small pieces. Combine milk, coconut cream and jaggery in a saucepan over medium heat. Keep stirring the mixture continuously until the jaggery dissolves completely.
• Remove the saucepan from the flame and add vanilla essence and mix well. Let the milk mixture cool to room temperature.
• Once cooled, pour the mixture into a blender and add chopped dry fruits and nuts. Blend the mixture until the dry fruits and nuts are evenly distributed throughout the mixture.
• Pour the mixture into a shallow, freezer-safe container. Cover the container with a lid or plastic wrap, making sure it touches the surface of the gelato to prevent ice crystals from forming.
• Place the container in the freezer and refrigerate for at least 4-6 hours or until solid. Once the dried fruit gelato has set, transfer it to a bowl. If desired, garnish with more chopped nuts or dry fruits.

2) Strawberry Shortcake
Material

• 1 kg fresh strawberries, chopped
• 1/4 cup granulated sugar
• 2 cups flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cooled and cut into small pieces
• 2/3 cup milk
• 1 tsp vanilla essence
• Whipped cream, to decorate

method of making

• Combine chopped strawberries and 1/4 cup sugar in a bowl. Keep them for about 30 minutes so that their juice gets released.
• Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
• In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder and salt. Add the cold butter until the mixture resembles coarse crumbs.
• Add the milk and vanilla extract to the dry ingredients, stirring just until combined.
• Turn the dough out onto a lightly floured surface, gently flatten and pat into a 1-inch thick round.
• Using a biscuit cutter, cut out round shapes from the dough. Place them on a baking sheet and bake for 12-15 minutes, until golden brown.
• Let the shortcakes cool slightly before cutting them in half. To serve, place marinated strawberries on the bottom of each shortcake. Top with whipped cream and another slice of shortcake.
• Serve the Strawberry Shortcakes immediately and enjoy!

3) Rabdi Gelato
Material

• 1 liter almond milk
• 1/2 cup jaggery (you can add more or less as per your taste)
• 1/4 tsp cardamom powder
• a pinch of saffron threads
• 1/4 cup chopped nuts (almonds, pistachios)
• 1 cup coconut cream
• 1/2 tsp vanilla essence (you can add if you want)

method of making

• Make Rabdi: First of all, pour milk in a heavy bottomed pan and boil it on medium flame.
• Once the milk starts boiling, reduce the flame and let it thicken on low flame.
• Keep stirring the milk occasionally and let it thicken to about one-third of its volume. This process may take approximately 1-1.5 hours.
• Add jaggery, cardamom powder, saffron threads and chopped nuts to the condensed milk. Cook it on low flame for another 5-10 minutes.
• Remove the pan from the flame and let the rabri cool completely.
• Prepare the gelato base: In a separate bowl, whip the cream until light peaks form. If you are using vanilla essence, you can add it to the cream while whipping.
• Once the rabri has cooled, gently mix it into the whipped cream. Be careful not to overmix, as this may spoil the creamy texture of the gelato.
• Pour the rhubarb gelato mixture into a freezer-safe container. Cover the container with a lid or plastic wrap, being careful not to touch the surface of the gelato to prevent ice crystals from forming.
• Place the container in the freezer and let it cool for about 4-6 hours or until solid. Once the rabri gelato has set, you can garnish with more chopped nuts or a few saffron threads.

4) Classic Sundae
Material

• 2 scoops of your favorite flavor of ice cream
• 1 banana chopped
• Whipped Cream
• chocolate sauce
• Caramel Sauce
• chopped nuts
• cherries for decoration

method of making

• First of all, scoop ice cream of your choice in a bowl or sundae dish.
• Place banana slices on top of ice cream. Drizzle the chocolate and caramel sauce evenly over the ice cream and bananas.
• Garnish with small dollops of whipped cream on top. Sprinkle chopped nuts over whipped cream.
• Finally, place a cherry on top for decoration.

5) Pan Gelato
Material

• 2 cups almond milk
• 1 cup coconut cream
• 1/2 cup jaggery (you can add more or less as per your taste)
• 6-8 betel leaves (washed and finely chopped)
• 1/4 cup chopped nuts (almonds, pistachios, cashews etc.)
• 1/4 tsp fennel
• 1/4 tsp cardamom powder
• 1/4 tsp rose water
• 1/4 tsp gulkand
• A pinch of saffron threads (you can add if you want)

method of making

• Prepare the paan mixture: Combine the chopped betel leaves, fennel seeds, cardamom powder, rose water and gulkand (if using) in a blender or food processor. Blend them until you get a smooth paste. You may need to add a tablespoon of water to make it easier to blend.
• Combine milk, coconut cream and jaggery in a saucepan over medium heat.
• Remove the saucepan from the heat and let it cool slightly.
• After the milk mixture cools down a bit, add the prepared paan paste to it.
• Mix well until the paan paste is spread evenly throughout the mixture.
• Cover the saucepan with a lid and let the mixture rest at room temperature for about 1-2 hours. With this, the taste of paan will blend well with the milk mixture.
• After some time, filter the mixture through a fine strainer so that any coarse particles are removed.
• Pour the strained mixture into an ice cream maker and churn as directed.
• In the last few minutes of churning, add the chopped nuts and saffron threads (if using). This will give the gelato a crunchy texture and additional flavor.
• Pour the churned gelato into a freezer-safe container. Freeze the gelato for at least 4-6 hours or until set. When the pan gelato has set, scoop it into a bowl or cone. If you wish, you can decorate by adding more chopped nuts or a few saffron threads.

Disclaimer: This article is for general information only. It cannot in any way be a substitute for any medicine or treatment. Always consult your doctor for more information.