Queen of dessert is a milk-based recipe. It is my best recommendation for those with a sweet tooth. I suggest you try it first and then let me know if you think it is appropriately named the Queen OF dessert.

What we need

• 1 apple chopped in small cube

• 1-litre full cream milk 1 pomegranate

• 1/2 cup chopped grapes chopped

• 1 small mango chopped in small cube

3-4 boondi ladoo or 1/2 cup sweet boondi
• For garnish
  
  • 4 whole grapes
  
  
  • 3-4 teaspoon rose syrup

How to make

Firstly, we need to make rabri. Making rabri is very easy but it requires continuous attention and patience. Boil milk in a pan at medium heat until become thick. keep aside to cool. Peel the apple and chop in a small cube. Peel pomegranate and take out seeds. Chop grapes .peel and chop mango into small cubes. Cut all ladoo into half.

Take an ice-cream glass fill 3-4 tablespoon rabri place 1/2 ladoo in the centre if you are using sweet boondi then spread 3 teaspoons again add rabri. Now fill half glass with chopped fruits. Pour some rose syrup with the help of a spoon keep in the fridge for 30 minutes until chilled. You can use your choice of fruits but do not use sour fruit.

Delectable Mango Custard Truffles

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Ingredients

  

• 2 ripe mangoes for puree
• 500 ml milk
• 2 tbsp custard powder
• Fresh milk cream
• For Sugar Syrup:
• 1 cup water
• A few strands of saffron kesar
• Cardamom powder
• Sugar to taste
• Rusk as needed
• Chopped almonds for garnish

Instructions

 

• Peel and cut 2 ripe mangoes, then blend to a smooth puree.
• Whisk 2 tablespoons of custard powder in a saucepan with a small amount of milk until smooth.
• In another saucepan, gently heat 500 ml of milk until boiling.
• Lower heat, and gradually stir in custard paste until thickened to a custard consistency.
• Remove from heat, allow the custard to cool, then mix with mango puree and fresh milk cream until well combined.
• Sugar Syrup:
• Prepare sugar syrup in another saucepan by combining 1 cup water, saffron, cardamom powder, and sugar. Boil, then simmer for 5 minutes. Let cool completely.
• Assembling the Truffles:
• Dip rusk slices into prepared sugar syrup in a glass serving dish, and arrange a layer at the bottom.
• Spread a layer of custard, mango puree, and fresh milk cream mixture over the rusk layer evenly.
• Add another layer of soaked rusk slices over the mango custard layer, followed by another layer of custard mixture.
• Garnish:
• Top truffles with chopped mangoes and almonds for an extra burst of flavor and texture.
• Cover the dish, and refrigerate for at least 2 hours to allow truffles to set and flavors to meld together.

Notes

Serve chilled and relish the refreshing taste of mangoes in every bite, complemented by the creamy texture of milk cream.