Tusha needs no side dish to accompany it, sit alone and bite into pure bliss
Winter is running in wild. Feel the cold breeze and swift wind brush past your hair. It’s only a matter of time before the weather gets frosty and snowflakes fall like stardust.
A perfect opportunity to enjoy warm syrupy, sweet and satisfying desserts that can be made quickly and easily.
DESIblitz reveals five light Desi desserts that will bring warmth to your heart’s core, a sweet taste to your tongue and defend you from a curious winter – wherever you may be.
These desserts are nutritious and easy to personalise with fruits and nuts.
Tusha (Halwa)
None can deny the way tusha calls to the heart, so soft, so delicate and so perfect. A concoction of flour, sugar and butter; tusha is served at village funfairs, small events and at home on a winter’s day.
Tusha needs no side dish to accompany it, sit alone and bite into pure bliss. A popular Bengali recipe you can personalise by adding raisins, chunks of coconut or even almonds. Fresh coconut better uplifts the taste but you can use dried coconut.
Dare it be said, your mind will be elevated to another realm but don’t just take our word for it – give it a try.
Try eating tusha with a nice warm cup of Assam tea or strong English breakfast tea. Both have the right amount of strength which work well with tusha (go easy on the sugar).
If you are a daring individual, you can try tusha with vanilla ice cream, very complimentary and delicious. Although ice cream is best served when the weather is a little warmer – we don’t want you coming down with a cold.
Bake Off winner Nadiya Husain has the perfect Tusha recipe. Try making it here.
Kheer (Payesh)
Oh, kheer… a ravishing creamy rice pudding. A blend of uncooked rice, molasses and milk.
The active ingredient is molasses which is sweeter than refined sugar. If you can’t find it in general supermarkets outside of Asia then try South Asian stores and ask for ‘ghur’ or ‘modhur.
It is dark in colour, very sticky like golden syrup and a spoonful can do wonders. Many generations of Desi mothers have chosen molasses over sugar on their most prized desserts.
Kheer is often at the centre of all events and enjoyed by all in South Asia. However, kheer can be a great way to start your day if you have it for breakfast. Especially for students as December marks exam season and what could be better than a sneaky healthy dessert before an exam?
Take a look at a recipe by Tarla Dalal here.
Barfi (Burfi)
Who doesn’t love barfi? Those delicious square pieces of mitai; topped with pistachios and raisins. We here at DESIblitz are adding it to our winter list as it is the right amount of sweetness you need after a hard day’s work.
A Desi dessert that you can make under 15 minutes. Serve it at breakfast with a cup of chai or for your guests. Barfi is made with everyday food items and can be personalised and shaped to how you want.
The three key ingredients are milk, ghee and sugar. All cooked in one pan and then transferred to a baking tray.
Once the mixture has set, you can use a knife to cut out squares or use cookie cutters to make shapes such as stars, hearts and trees. An added touch that will impress all your guests and even your parents!
Try Hebbar’s Kitchen for a quick and easy recipe here.
Phirni with Semolina (Sooji)
Phirni with semolina flour is similar to porridge but fragrant and sweeter. The difference between Phirni and kheer is that you do not add rice.
Semolina or sooji is thicker as it is made from a coarser wheat than regular flour. It is yellow in colour and used in other desserts such a halwa and in cake making.
This dessert is creamy but also nutty. Often personalised with rose water or coconut pieces.
Great for an early start as phirni is rich in protein and calcium. You can serve it warm or cold and enjoy with a nice cup of black tea with or without milk.
Click here for a recipe by Sanjeev Kapoor.
Shemai (Semiya)
Finally, the tastiest, milky and softest dessert – we give to you shemai. A dessert you can make in less than fifteen minutes. A gentle mix of heated milk, vermicelli and sugar is all it takes to brighten your day even in the gloomiest of winters.
As a child and even now, Shemai has been served warm for breakfast during the winter. Providing an instant boost of energy for the morning and keeps you going until lunch.
Method:
- Grab a small pan and fill it up with milk.
- Once the milk becomes steaming hot, add in the vermicelli and a few spoons full of sugar.
- Give it a little stir and let all the vermicelli soak up the flavour and slightly soften into the milk.
- Garnish with fruits and nuts and serve while still hot.
There you have it, five recipes for to try at home this winter and to share with family and friends. The question is, which one are you going to make first?
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