Inputs from Chef Sukesh, Executive Chef, Gateway Bekal

MAMBAZHA PRADHAMAN             

A luscious and festive Kerala-style dessert made from ripe mangoes, jaggery, and coconut milk — this pradhaman brings together tropical sweetness and warm spice, perfect for special occasions and traditional feasts. 

•  Ingredients (Serves 3–4)
  
  Ripe mango pulp – 2 cups (preferably Alphonso) 
• Jaggery – 1 cup, melted (approx. 240 ml) 
• Thin coconut milk – ½ cup 
• Thick coconut milk – 1 cup
  
• Cardamom powder – ¼ tsp
  
• Ghee – 1 tbsp 
• Nuts & raisins – for garnish (cashews preferred) 
• Salt – a pinch 

 Method 

1. Cook Mangoes: In a heavy-bottomed pan, cook the ripe mango pulp with a small amount of water until soft and pulpy. 
2. Add Jaggery: Stir in the melted jaggery and continue cooking until it blends well with the mango pulp. 
3. Simmer with Thin Coconut Milk: Add the thin coconut milk and let the mixture simmer gently. Do not boil vigorously. 
4. Incorporate Thick Coconut Milk: Lower the flame and add the thick coconut milk, cardamom powder, and ghee. Stir continuously to avoid curdling. 
5. Final Touch: Add a pinch of salt to balance the sweetness. 
6. Garnish & Serve: In a separate pan, sauté nuts and raisins in ghee until golden. Garnish the pradhaman and serve warm or chilled. 

 HIBISCUS RASMALAI

Hibiscus rasmalai is a unique dessert that combines traditional Indian rasmalai with the flavour and colour of hibiscus. The dish typically consists of chenna balls soaked in a sweet and creamy milk syrup infused with the subtle tartness of hibiscus. The combination of textures and flavours creates a unique and delightful culinary experience.

Hibiscus Rasmalai Recipe

Ingredients

For the Chenna Patties:

• 1 litre full-fat milk
• 2–3 tablespoons lemon juice or vinegar
• 3–4 cups water (for syrup)
• 1 cup sugar

For Hibiscus Milk:

• 500 ml full-fat milk
• ¼ cup sugar (adjust to taste)
• 6–8 dried hibiscus petals (or 2 hibiscus tea bags)
• 3–4 green cardamom pods (lightly crushed)
• A few saffron strands (optional)
• 1 tablespoon chopped pistachios  (for garnish)

Instructions

1. Make Chenna (Fresh Paneer):

• Boil 1 liter of milk in a heavy pan.
• Once it reaches a boil, reduce heat and add lemon juice gradually while stirring.
• When the milk curdles, switch off heat. Strain it through a muslin cloth.
• Rinse under cold water to remove lemony taste. Hang it for 30 minutes to drain.
• Knead the chenna for 8–10 minutes until smooth.
• Make small discs (rasgulla-like), flatten gently.

2. Cook Chenna Patties:

• Boil 3–4 cups water with 1 cup sugar.
• Drop patties into the boiling syrup. Cover and cook for 15 minutes.
• Turn off the heat. Let cool. Gently squeeze extra syrup from the patties.

3. Prepare Hibiscus Milk:

• In a saucepan, heat 500 ml milk. Add sugar, cardamom, and saffron.
• Simmer gently for 10–15 minutes, stirring occasionally.
• Steep hibiscus petals or tea bags in ¼ cup hot water for 10 minutes.
• Strain and stir the deep pink hibiscus infusion into the milk.
• Let cool completely, then refrigerate.

4. Assemble Rasmalai:

• Add cooled chenna patties to the hibiscus milk.
• Chill for at least 2 hours to let flavors infuse.
• Garnish & Serve:

• Top with pistachios, dried rose petals, or even a fresh hibiscus petal.
• Serve cold.

Mango and Thyme Pastry Slice 

A refreshing summer dessert, this layered pastry combines the sweetness of ripe mangoes with the earthy aroma of fresh thyme. Moist vanilla sponge, luscious mango-thyme compote, and airy whipped white chocolate cream come together in a delicate and flavourful slice. 

Ingredients 

For the Vanilla Sponge Cake 

• 1½ cups butter, softened 
• 3 cups white sugar 
• 5 eggs 
• 2 tsp vanilla extract 
• A few drops of vanilla essence 
• 1 cup buttermilk 
• 3 cups all-purpose flour 
• ½ tsp baking powder 

For the Filling 

• 300 g ripe mangoes, diced 
• 50 g sugar 
• 1 sprig fresh thyme 
• 300 ml mango pulp (for soaking) 

For the Icing 

• 400 g white chocolate 
• 200 g heavy cream 
• 150 g whipped cream 

 Method 

1. Prepare the Vanilla Sponge Cake

• Preheat oven to 170°C. 

• Grease and flour a 9-inch cake ring. 

• Mix flour and baking powder in a bowl and set aside. 

• In a large mixing bowl, cream the butter and sugar until light and fluffy. 

• Add eggs one at a time, beating well after each addition. 

• Mix in vanilla extract and vanilla essence. 

• Add the flour mixture alternately with buttermilk, mixing until just combined. 

• Pour into the prepared pan and bake for 60 minutes or until a toothpick inserted comes out clean. 

• Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely. 

2. Prepare the Mango-Thyme Compote

• In a pan, cook diced mangoes with sugar and a sprig of thyme until soft and slightly syrupy. 

• Allow to cool completely. 

3. Prepare the Icing

• Melt white chocolate and stir in warm heavy cream until smooth. 

• Once cooled, gently fold in whipped cream. 

4. Assemble the Pastry Slice

• Slice the cooled sponge cake horizontally into three layers. 

• Lightly soak each sponge layer with diluted mango pulp. 

• Spread a layer of white chocolate whipped cream and top with mango-thyme compote. 

• Repeat the process for the second layer. 

• Finish by coating the top and sides of the cake with the remaining cream. 

• Smoothen the surface and chill for at least an hour. 

• Cut into wedges and garnish with fresh mango slices and sprigs of thyme. 

MULLAPPOO ELANEER PUDDING

Jasmine Elaneer Pudding is a refreshing aromatic dessert that combines the sweetness of tender coconut water (Elaneer) with the fragrance of jasmine flowers. This dessert is perfect for warm weather or special occasions. Elaneer is a popular ingredient in many south Indian desserts, particularly in Kerala cuisine. The addition of jasmine infuses a unique and captivating flavour profile. This pudding has light and refreshing texture, delicate jasmine flavour and aroma, sweetness from tender coconut water and sugar and it can be served chilled or at room temperature.

Recipe:

Mullappoo Infusion Method

1. Add a few fresh jasmine flowers in the milk overnight.
2. The next day, Add the required amount of sugar to this milk, heat it slightly and strain it.

Ingredients used:

1. Milk- 500ml
2. Agar Agar powder-1/2 tsp
3. Fresh Jasmine flower -9 to 10 pieces
4. Tender coconut water- 1 cup
5. Tender coconut pulp-1 cup

6.Whipping cream- 1 cup

Instructions

1. Mix the tender coconut water and agar agar. Heat the mixture until agar agar dissolves.
2. Mix this mixture with jasmine infused milk (we added sugar during the infusion).
3. Add tender coconut pulp and whipping cream
4. Allow the mixture to cool and pour into individual cups.
5. Refrigerate until set.