Roasted Sesame Brittle

(12 Servings)

Prep time: 5 minutes
Cook time: 60 minutes

Total time: 1 hour 5 minutes

Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!

Continue reading “Roasted Sesame Brittle”

Olive Oil Ice Cream

(6 servings)
Prep time: 12 hours (includes freezing time)
Cook time: 5 minutes
Total time: 12 hours
When I first heard of olive oil ice cream I wasn’t so sure. But my brother who lives in Portland swears by the Salt & Straw olive oil ice cream so I decided to try it out and be the judge myself. It’s summer anyway and I was itching to bust out my ice cream maker!
As soon as I tried it I was hooked! This ice cream is so rich and creamy and surprisingly the olive oil flavor goes really well with the cream. The edible gum is an optional ingredient but it adds additional smoothness to the ice cream. Hands down one of the best flavors I’ve had in a while.

Continue reading “Olive Oil Ice Cream”

Raspberry Lemon Bars

(For 12 bars)

Prep time: 15 min
Cook time:  55 min
Total time: 5 hours

Spring is upon us and what better way to enjoy dessert after a lovely brunch than with these raspberry lemon bars! The recipe is so very easy. Total active time is only about an hour. The rest of the time is used to cool the bars and refrigerate. These bars can be stored in the refrigerator for about a week & frozen for up to 3 months. You will have your friends and relatives swooning over these and asking you to send them the recipe!

Continue reading “Raspberry Lemon Bars”

Basil Honey Ice-Cream

(6 Servings)

Preparation Time: 30 minutes (Additional set time for ice cream overnight)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Have you ever tried a basil and honey combination for an ice cream? We tried it for the first time on our trip to France in august and fell in love with it. We got the recipe from Chloe’s family and i decided to try it out when we got back. This is such a creamy and delicious ice cream! You should definitely try it before the fall and winter season hits us…. Well on second thoughts there is no season for ice cream!!

Continue reading “Basil Honey Ice-Cream”

Chinese Style Egg Custard Mini Pies

(10-12 tarts)

Preparation Time: 40 minutes (Includes time for refrigeration)
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

As you all know I am not much of a sweet tooth, but in this case I really had to be held back from devouring 3-4 egg custard pies in a row. I had tried these pies when I visited Shanghai in 2012 and loved the texture of the custard with the flaky buttery goodness of the crust. The egg custard is usually made with just vanilla essence, but I added in rose water which gave a unique taste that I loved. If you do try this recipe feel free to drop us a note on how it went!

Continue reading “Chinese Style Egg Custard Mini Pies”

Thali Sweet

(6 servings)

Preparation Time: 8 hours
Cooking Time: 1 hour
Total Time: 9 hours

This next dessert recipe is a family secret! I waited every year for Christmas for my godmother to make this oh so delicious cake  or ‘thali sweet’ as it’s known in India and come over with it so I could devour it in one sitting. I decided the world needed to know this recipe and my god mother was so kind to share her recipe with me. This is not a very common sweet in India and eaten commonly among the East Indian community. Thali literally means plate probably referring to the steel trays in which they are traditionally baked. The main ingredients are coconut and semolina and the key is to bake the cake just right so the center remain slightly moist! It’s eaten at Christmas but for me every day would be thali sweet day if possible!


  • 100 g fine semolina
  • 240 g powdered sugar
  • 3 eggs
  • 100 g salted butter
  • 60 g chana dal
  • 60 g desiccated coconut or fresh scraped coconut
  • 50 g almond flour
  • 1 teaspoon almond extract
  • 20 ml rose water
  • 1/2 teaspoon rose essence (optional)


Whisk the butter in a whisking bowl and then keep adding sugar spoon by spoon and whisk with butter till all sugar is added. Then separate egg whites and add only yokes to the mix of sugar and butter. Add 20 ml rose water.

Separately whisk the egg whites till frothy and stiff. You would know when they are stiff enough. Tip: when you tilt the bowl slightly you should not see any liquid running out. Fold in the egg whites little by little into the mixture till all of of the egg white is added. Keep this mixture overnight or for at least 5-6 hours in the refrigerator.


Soak Chana dal in water for about 2 hours and then pressure cook till well done. About 3 whistles. Drain and mash the cooked lentils or grind to paste with the desiccated coconut. Add in about a tablespoon of water if needed to get a smooth paste. Add this to the mixture along with the semolina.

Now stir the whole mixture together and finally add the almond extract and the rose essence also big with almond flour. No baking powder is needed for his recipe. Grease baking tray and pour about 1.5 inch thickness and bake till done at about 380 F for about 40 minutes.

This would vary based on the size of tray and thickness of mixture. The key is when you pierce the cake with a toothpick the pick should come out clean.

Top with sweet coconut flakes and serve with vanilla ice cream!!!