different fruits can be used based on personal preference
Desi fruit desserts are the way to go if you’re looking to create a sweet treat that is both simple and delicious.
Desserts are typically enjoyed after the main course, however, a sweet craving can come at any time of the day.
They are a very important aspect of Desi culture. Their incredible taste and textures have seen them become very popular all over the world.
Some of these fruit desserts are recognisable while others are less familiar. But nevertheless, they all taste great.
Some of these recipes take more time than others so it is advised to prepare some of the steps in advance.
Here are five Desi fruit desserts to make at home.
Fruit chaat is the Desi version of fruit salad and what makes this dessert so great is that different fruits can be used based on personal preference and season.
The inclusion of chaat masala adds a subtle combination of sweet, sour and spicy flavours to the array of fruits.
In India and Pakistan, there are potentially thousands of variations, as it depends on the season and taste. But it is guaranteed to be a satisfying fruit dessert.
- 2 Oranges
- 2 Apricots, halved and pitted
- 1 Peach/Nectarine, halved and pitted
- 6 Strawberries, stem removed
- 12 Cherries, pitted
- 1¼ cups blueberries
- 3 Bananas
- 2 tbsp mint leaves, coarsely chopped
- Remove the peel and white pith of the orange, gently cutting around them. Once done, cut into small chunks. Place in a large bowl.
- Cut the apricots, strawberries and peach/nectarine into small pieces and add them to the bowl.
- Cut the cherries into quarters and place into the bowl.
- Add the blueberries and chaat masala. Gently mix to combine then let it sit for around 10 minutes.
- Peel the bananas and thinly slice. Add them and the mint leaves to the bowl and mix. Once combined, serve.
This recipe was inspired by The Kitchn.
Layered Fruit Sandesh
Sandesh is a Bengali dessert which is made with paneer and sugar.
This particular recipe includes kiwi, apples and oranges. It is alternated with the paneer to create a layered effect.
It is best served chilled so that when eaten, it provides a refreshing, fruity taste.
- 1 cup paneer
- ½ cup powdered sugar
- 1 Kiwi, peeled and sliced
- 1 Apple, sliced
- 1 Orange, peeled and sliced
- Mixed nuts, to garnish
- 1 drop of green food colouring
- 1 drop of orange food colouring
- In a bowl, add the paneer and sugar together and knead into a soft ball. Once done, divide into three equal portions.
- In a serving glass, layer the kiwi slices.
- Then add the food colouring to one portion of the paneer and layer it on top. Add the sliced apple pieces.
- Add the second portion of paneer along with the orange.
- Mix the orange food colouring with the third portion of paneer and add it to the glass.
- Top with a piece of orange, kiwi and apple. Garnish with mixed nuts. Place in the fridge for around 30 minutes then serve.
This recipe was adapted from Spicing your Life.
Qubani-ka-Meetha is one of the most popular Desi fruit desserts at weddings.
This sweet treat is made from dried apricots which have been gently cooked in the water it was previously soaked in along with sugar.
The result is a rich dessert that is commonly served with ice-cream.
- 25 Dried apricots
- Sugar as required
- Almonds, sliced (optional)
- Rinse the apricots then leave them to soak overnight in water. Remove the apricots but keep the water aside.
- Deseed the apricots and break the kernels. Discard the outer shell but keep the almond-like nuts which are inside.
- In a pan, add one cup of the strained water along with the apricots. Cook on a low heat for 25 minutes, stirring occasionally. Add a splash of water if the mixture starts to look dry.
- Add sugar to your desired taste and cook for a further five minutes, stirring frequently.
- Add the almond-like seeds to the mixture and stir.
- Transfer to a serving bowl, garnish with sliced almonds and serve warm or cold with ice-cream.
This recipe was inspired by Veg Recipes of India.
Apple jalebi provides a fruity twist to the popular jalebi. It is made of apple rings which have been dipped in maida batter.
It is then deep-fried and dipped in sugar syrup to create a sweet delectable treat.
When it comes to alternate Desi fruit desserts, this is one option to try out.
- 2 Apples
For the Batter
- 1 cup all-purpose flour
- 2 tbsp yoghurt
- Pistachios, to garnish
- Cherries, to garnish
- Oil, for deep-frying
For the Sugar Syrup
- 300g sugar
- 1 cup water
- 4 Green cardamom pods
- A few saffron strands
- A few drops of rosewater
- 1 tbsp all-purpose flour
- 1 tsp cinnamon powder
- In a bowl, add the all-purpose flour, yoghurt and enough water to mix into a thick batter. Once mixed, set aside for five hours.
- Make the sugar syrup by adding water, saffron, rosewater and cardamom pods. Cook until a thick syrup forms.
- On a plate, mix together all-purpose flour and cinnamon powder and set aside.
- Peel the apples, remove the cores and cut into slices. Coat the slices in the flour and cinnamon powder mix.
- Heat the oil in a wok. Once hot, dip the slices in the batter and fry on low heat until they are lightly golden. Once done, place into the sugar syrup and leave to soak for two minutes.
- Remove from the syrup and garnish with cherries and pistachios before serving.
This recipe was inspired by Archana’s Kitchen.
Pineapple & Dried Fruit Roll
This recipe adds a fruity dimension to the delicious dry fruit roll.
In this particular recipe, pineapple puree and cashews are cooked together before being shaped into cylinders and rolled in various chopped nuts.
The result is an array of textures. The outer layer has a slight crunch while the inside has a rich fruity flavour. This is one fruit dessert to make at home.
- 1½ cup pineapple cubes
- ½ tsp warm milk
- ½ tsp ghee
- ¾ cup sugar
- ¾ cup cashew nuts, ground
- ¼ tsp cardamom powder
- ½ cup mixed nuts, finely chopped
- A few saffron strands
- In a small bowl, mix together the saffron and warm milk then set aside.
- In a deep pan, combine the pineapple with half a cup of water. Mix well then cook on medium heat for five minutes, stirring occasionally.
- Once done, allow it to cool completely before placing into a blender and blending until smooth. Set aside.
- Heat the ghee in a pan and add the pineapple puree and sugar. Cook on a low heat for around five minutes, stirring continuously.
- Add the ground cashew nuts, mix well then cook for 25 minutes, stirring continuously.
- Add the cardamom powder and saffron-milk. Mix well then cook for two minutes, stirring continuously.
- Remove from the heat and let the mixture cool completely. Divide into 10 portions and roll each one into cylinders.
- Roll each one in the mixed nuts until evenly coated. Serve.
This recipe was inspired by Tarla Dalal.
Recreating one of these five fruit desserts will provide a delightful experience for you when making them.
What makes these desserts great is that the fruits can be changed to suit your taste preference.
So what are you waiting for, try out one of these desserts and enjoy the results.