Quick desserts

Desserts and sweets ready in 30 minutes or less. (201 recipes)

Khajur pak

Kutch grows some of India's best dates, and in Bhuj and Anjar homes khajur pak is the sweet made for Diwali boxes and for Ekadashi and other fast days, since it needs nothing but dates, ghee, nuts and coconut. The dates melt in warm ghee into a sticky paste, the nuts give crunch, and the log is rolled in poppy seeds and sliced into neat coins. The common mistake is cooking the dates too long, which dries them out so the log cracks when you slice it. Chef's tip: for a harder winter version, swap a third of the soft dates for chopped kharek (dry dates) soaked overnight in a little milk.

30 min

Indian Indian Sweets

by KrazyBadal 0 views

Kesar penda

In Ahmedabad, any good news, from exam results to a new home or a newborn, means a box of kesar penda passed around the office and the street. These are soft, creamy pendas of fresh mawa cooked briefly with sugar and plenty of saffron, so they stay pale gold and fudgy, quite unlike the browned pedas of Mathura or Dharwad. The common mistake is overcooking the mawa once the sugar goes in, which turns the pendas dry and cracked at the edges. Chef's tip: stop cooking as soon as a small piece rolls into a smooth ball between your palms; they firm up as they cool.

30 min

Indian Indian Sweets

by KrazyBadal 0 views

Chocolate crackles

No Australian child's birthday party is complete without chocolate crackles, served in paper patty cases alongside fairy bread at backyard parties from Adelaide to Cairns. Puffed rice cereal is bound with melted solid coconut fat, icing sugar, cocoa and desiccated coconut, then set in the fridge. Kids can make them almost entirely on their own. A common mistake is using hot fat, which makes the mixture greasy; let it cool a few minutes. Chef's tip: use solid white hydrogenated coconut fat sold in blocks, not jarred coconut oil, which won't set firm at room temperature.

20 min

Australian Desserts

by KrazyBadal 0 views

Frozen Christmas pudding

In the heat of an Australian December, many families swap the steamed pudding for a frozen one, ice cream packed with fruit, nuts and chocolate and set in a pudding basin so it still looks the part on the Christmas table in Brisbane or Perth. It is made days ahead and turned out just before serving. A common mistake is letting the ice cream melt too much while mixing, which makes it icy when refrozen; soften it only until stirrable. Chef's tip: soak the fruit in orange juice the night before so it stays soft when frozen.

30 min

Australian Desserts

by KrazyBadal 0 views

Aate ka halwa

Across Marwar, this simple halwa is the one cooked for temple prasad, for Satyanarayan katha and for women in the weeks after giving birth, when ghee and jaggery are thought to build strength. Wholewheat flour is roasted slowly in plenty of ghee until it turns a deep nutty brown, then cooked with hot water and sugar or jaggery until soft and glossy. The whole thing takes 30 minutes. The common mistake is rushing the roast on high heat, which leaves the flour raw-tasting inside and scorched outside. Chef's tip: roast on low heat until the colour is like milky tea and the ghee starts to separate and bubble around the flour.

30 min

Indian Indian Sweets

by KrazyBadal 0 views

Steamed Nendran banana mash

Nendran is the long, golden plantain of Kerala, sold in hands at every market from Palakkad to Thiruvananthapuram, and a steamed ripe Nendran is one of the first fruits a Malayali baby tastes. Raw, it is too firm and starchy for a six-month-old, so it is steamed in its skin until the flesh turns soft and orange-gold, the dark string of seeds in the centre is pulled out, and the rest is mashed smooth. It is naturally sweet, so nothing is added: no sugar, jaggery, honey or salt. It is free of the major allergens. Chef's tip: wait until the skin is fully yellow with black freckles; a green Nendran stays chalky however long you steam it.

15 min

Indian Desserts

by KrazyBadal 0 views

Nilagang saba mash for babies

Saba, the short, square-edged cooking banana piled in every palengke from Quezon City to Davao, is boiled in its skin for nilagang saging, a merienda (afternoon snack) eaten with a cup of coffee. For babies, the same boiled saba is peeled and mashed into a soft, peachy, honey-sweet purée, and it is one of the most common first foods in Filipino homes. Saba is firmer and starchier than an eating banana, which is why it is always cooked. Nothing is added: no salt, sugar or condensed milk under one. It is free of the major allergens. Chef's tip: pick saba whose skins are yellow with black spots; green ones are too starchy and can upset small tummies.

20 min

Filipino Desserts

by KrazyBadal 0 views

Parsi ravo

Ravo is the sweet a Parsi family in Surat or Navsari makes on a birthday morning, on Navroz and after the navjote, served warm in small bowls with a crown of ghee-fried almonds and raisins. Semolina is roasted gently in ghee and then cooked in a lot of milk, so it ends up spoonable and creamy, much looser than a North Indian sheera, scented with nutmeg and a little rose water. Many households beat in an egg for richness; this version leaves it out so it stays vegetarian. The mistake is adding the semolina to boiling milk without roasting it first, which makes a gluey, raw-tasting pudding. Chef's tip: take ravo off the heat while it still looks slightly too loose; it thickens a lot as it sits.

30 min

Indian Desserts

by KrazyBadal 0 views

Trini parsad

At Hindu pujas across Trinidad, and on Divali night in Felicity and Debe, parsad is the sweet offering that is shared with everyone afterwards, handed out warm on a piece of leaf. Flour is roasted slowly in ghee until it smells nutty and turns sandy brown, then cooked with milk, sugar, raisins and spice into a soft, glossy pudding. The common mistake is rushing the roasting on high heat: the flour burns outside and tastes raw within. Add the milk carefully, as it spits. Chef's tip: warm the milk and sugar together first; adding hot liquid to the roasted flour keeps the parsad smooth and lump-free.

30 min

Trinidadian Indian Sweets

by KrazyBadal 0 views

Marzan

When snow cuts off the villages of Baltistan around Skardu and Khaplu, marzan is the dish that keeps people going: wholewheat flour stirred into boiling water until it becomes a thick, smooth, heavy pudding, shaped into a mound with a well in the centre filled with melted butter and apricot-kernel oil. It is eaten communally by hand, each person pulling a piece from the edge and dipping it in the fat, and it is made for new mothers, for guests after a cold journey and for winter mornings. Some families eat it plain and savoury, others sweeten it with a little sugar or serve it with dried apricots, which is how it is written here. Lumps are the usual complaint, so add the flour slowly. Chef's tip: whisk the flour into the water a spoonful at a time, then switch to a sturdy wooden spoon and beat hard as it thickens; and use only food-grade culinary apricot-kernel oil, or more butter.

30 min

Pakistani Desserts

by KrazyBadal 0 views

Mango shaved ice

Every summer, from late May to September, the dessert shops of Taipei's Yongkang Street have queues that stretch round the corner for one thing: a mountain of feathery milk ice buried under cubes of ripe Aiwen mango. The ice is frozen milk shaved so thinly it melts on the tongue like snow, and it's drenched in mango syrup and sweetened condensed milk, often with a scoop of mango sorbet on top. At home, freeze the milk base the night before; the active work then takes about 15 minutes. Shaving the block straight from the freezer is a common mistake, as it splinters into icy shards; let it soften for 5 minutes so it curls into ribbons. Chef's tip: chill the serving bowls in the freezer too, so the snow holds its height while you add the toppings.

15 min

Taiwanese Desserts

by KrazyBadal 0 views

Piraguas

Push-cart piragüeros park by the plazas of Old San Juan and along the beaches on hot afternoons, scraping a block of ice by hand, packing it into a paper cone shaped like a little pyramid and soaking it in bright syrups: tamarindo, parcha (passion fruit), coco or frambuesa. At home, two quick fruit syrups and a blender or ice shaver do the job. The common mistake is using coarsely crushed ice, which lets the syrup run straight through; the ice needs to be fluffy like snow to hold it. Chef's tip: pour a little syrup in the bottom of the cup, pack in ice, then add more syrup, so the last bite is as sweet as the first.

20 min

Puerto Rican Desserts

by KrazyBadal 0 views

Vla

Vla is the pourable custard that Dutch children eat by the bowlful after dinner, bought in cartons in every supermarket in vanilla, chocolate and caramel, and often swirled together into 'dubbelvla'. Homemade, it is just milk, egg yolks, sugar, vanilla and a little cornflour, cooked until it coats a spoon, then chilled. It should be thinner than English custard, pouring slowly like double cream. A common mistake is boiling it after the yolks go in, which curdles them. Chef's tip: stir a spoon of cocoa into half and swirl the two together for dubbelvla.

20 min

Dutch Desserts

by KrazyBadal 0 views

Koldskål

On the first warm day of summer, Danes buy cartons of koldskål and packets of kammerjunker, small crunchy rusks, and the season has begun: koldskål is a cold, sweet, tangy buttermilk 'soup' with lemon and vanilla, eaten from bowls as a dessert or a light supper, sometimes with strawberries. Homemade, it is whisked with egg yolks for richness. Raw egg yolk is not suitable for pregnant women, young children or anyone with a weakened immune system, so this recipe uses pasteurised egg yolks. A common mistake is serving it at room temperature; it must be very cold. Chef's tip: whisk the yolks and sugar until thick and pale before the buttermilk goes in, which gives a silky, foamy soup.

15 minScandinavian Desserts

by KrazyBadal 0 views

Guilinggao

Herbal tea shops along Hong Kong's busy streets sell black, glossy bowls of guilinggao as a cooling tonic in the humid months, and families keep a few cups in the fridge to eat as an afternoon snack. The jelly is firm yet smooth, deep and woody, and properly bitter, so it's eaten with a generous pour of syrup, or honey for those who aren't vegan, and sometimes a splash of coconut milk. The original is made by boiling turtle plastron with herbs for hours; the commercially sold herbal jelly powder used here is plant-based, so this is the vegetarian version. Lumps are the usual setback, which happen when the powder is added straight to hot water. Chef's tip: whisk the powder into cold water first, then pour it into the boiling water and keep stirring until it turns glossy.

20 min

Hong Kong Desserts

by KrazyBadal 0 views

Tablet pistach

Street vendors in Port-au-Prince sell tablet pistach from glass cases and trays balanced on their heads: roasted peanuts (pistach in Kreyòl) set in a dark brown sugar caramel warmed with fresh ginger and cinnamon. It snaps cleanly, is chewier at the edges than a European brittle, and is eaten as an after-school treat or with coffee. The usual mistake is pouring before the syrup is dark enough, which gives a soft, sticky slab. Keep pieces away from very young children, as whole nuts are a choking hazard, and note this contains peanuts. Chef's tip: grate the ginger straight into the syrup and squeeze in a few drops of lime; the acid keeps the caramel from crystallising.

25 min

Haitian Desserts

by KrazyBadal 0 views

Pisang goreng

Pisang goreng, fried banana, is the sweet that Dutch toko takeaways and Indonesian festivals like the Tong Tong Fair in The Hague serve hot from the fryer: slices of ripe but firm banana in a light, crisp rice-flour batter, eaten plain or with a dusting of sugar, a drizzle of palm-sugar syrup or a scoop of ice cream. A common mistake is using overripe bananas, which go mushy and leak into the oil. Chef's tip: mix rice flour with a little plain flour and use ice-cold sparkling water, which gives a thin, crackly batter.

25 min

Dutch Desserts

by KrazyBadal 0 views

Gola ganda

Nothing says summer evening at Clifton beach or Burns Road quite like the clatter of a gola ganda cart, where a block of ice is shaved on a hand plane, packed round a stick into a fist-sized ball and doused in rose-pink, mango-orange and purple kala khatta syrups. It melts fast in the Karachi heat, so children lick it from the bottom as it drips, and the fancier stalls serve it in a plate with condensed milk, desiccated coconut and a pinch of chaat-style salt on the sour syrup. At home a hand ice shaver or a powerful blender makes snow fine enough to press into balls. The most common disappointment is ice crushed too coarsely, which will not hold together and lets the syrup run straight through. Chef's tip: freeze the ice from boiled and cooled drinking water in a shallow tray, and put the glasses or plates in the freezer too, so the gola keeps its shape for longer.

10 min

Pakistani Desserts

by KrazyBadal 0 views

Curd and treacle

Driving the southern coast road past Tangalle towards Hambantota, you pass stall after stall stacked with round clay chatties of meekiri, the firm, slightly sour curd made from buffalo milk, with bottles of dark kithul treacle hanging beside them. Turned out into a bowl and flooded with treacle, it is the South's great dessert: cool, rich and tangy against the smoky, toffee-like sweetness of the palm syrup, eaten after lunch or as a snack in the heat of the day. Setting it at home is easy with pasteurised buffalo milk or creamy whole cow's milk, a spoon of live curd and a warm spot overnight. The mistake that ruins most first batches is adding the starter while the milk is still too hot, which kills the culture and leaves you with warm milk in the morning. Chef's tip: unglazed clay pots draw out a little whey, which is why traditional curd is so thick; soak them in water and dry them well before using.

25 min

Sri Lankan Desserts

by KrazyBadal 0 views

Balkaimak

Balkaimak, 'honey cream', is the dessert Kazakh hosts put out for guests with a mountain of baursak dough puffs: thick cream simmered with honey and a little sugar until it turns into a glossy, caramel-flavoured sauce that sets as it cools. It belongs to celebrations like Nauryz and weddings across Kazakhstan, from Almaty to Shymkent. A common mistake is boiling it too hard, which makes the cream split and turn greasy. Chef's tip: thicken it with a teaspoon of flour or cornflour only if your cream is thin; good double cream thickens by itself.

25 min

Kazakh Desserts

by KrazyBadal 0 views

Gozinaki

Gozinaki is the sweet every Georgian family makes for New Year's Eve, from Tbilisi flats to Kakhetian farmhouses: toasted walnuts stirred into honey boiled until thick, spread on a wet board and cut into diamonds that set glossy and crunchy. Children help shell the walnuts in December, and a plate of gozinaki sits on the table for the midnight toasts. A common mistake is taking the honey off too early; it stays sticky and the pieces never set. Chef's tip: cook the honey until a drop in cold water forms a firm, pliable ball, then work fast, because the mixture sets as it cools.

30 min

Georgian Desserts

by KrazyBadal 0 views

Pohorska omleta

Up on the Pohorje range above Maribor in north-eastern Slovenia, mountain lodges and ski huts serve this to cold, hungry walkers and skiers: a thick, soufflé-light sweet omelette folded around tart cranberry jam and served with a cloud of whipped cream. The inside is airy and custardy, the base golden, and the sharp berries cut through the richness of the cream. Lingonberry jam is the closest match to the wild berries of the area if you can find it. The common mistake is too much heat; the base burns before the foam has set, so keep the flame low and let the grill finish the top. Make it for a lazy weekend pudding or a sweet brunch for two. Chef's tip: fold the omelette while it is hot, but put the cream on the plate, never inside, or it melts into a puddle.

22 minBalkan Desserts

by KrazyBadal 0 views

Gesztenyepüré

No Budapest cukrászda menu in autumn is complete without a glass of gesztenyepüré: sweet chestnut purée pushed through a potato ricer so it falls in loose brown strands, crowned with a cloud of whipped cream and often a glacé cherry. It is soft, nutty and creamy rather than sugary, and it came to Hungary from Viennese kitchens in the days of the empire. Classic café versions add a splash of rum to the chestnuts; this one leaves it out and uses vanilla and a little cocoa, so it is alcohol-free. A common mistake is pressing the purée into the glass with a spoon, which turns it into a dense paste; let the strands fall loosely straight from the ricer. Chef's tip: chill the purée well before ricing, because cold purée holds its strands and the cream stays on top.

20 min

Hungarian Desserts

by KrazyBadal 0 views

Kanya

Children in Freetown buy kanya from school-gate sellers and market trays, wrapped in paper, and Sierra Leoneans abroad pack it in suitcases to share. It is a pressed sweet of roasted groundnuts pounded with sugar and toasted rice flour, crumbly yet firm, a little like a rustic peanut fudge. Traditionally everything is pounded in a mortar; a food processor does the job in a minute. Store the bars in an airtight tin for up to a week. Chef's tip: stop blending the moment the crumbs clump when squeezed; a few seconds more and the peanuts release their oil and the mixture turns greasy.

30 minAfrican Desserts

by KrazyBadal 0 views

Showing 24 of 201 recipes

Show more recipes

Page 2 of 9

More collections