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Recipes with tutti frutti

4 recipes that use tutti frutti, with photos, step-by-step instructions and cook times. The quickest, Mango mastani, takes 10 minutes. It is most often cooked with sugar, full-fat milk and glacé cherries.

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Mango mastaniMango milkshake with ice cream

Pune's mastani was born in the city's old peths, and families still queue on summer evenings at the famous shops near Budhwar Peth and Sadashiv Peth for a tall glass so thick you need a spoon. The base is a mango milkshake, made dense with ripe Alphonso pulp and ice cream, then topped with another scoop of mango ice cream, chopped nuts, tutti frutti and a cherry. It is named, people say, after Bajirao Peshwa's beloved Mastani. Rich and fruity, it is dessert and a cool drink in one. A common mistake is adding ice to the blender: it thins the shake and dulls the mango, so chill the milk and pulp well instead. Chef's tip: Alphonso from Ratnagiri or Devgad gives the right colour and fragrance; in the off season use good tinned Alphonso pulp and skip the sugar.

10 minIndianDrinksGluten free
by KrazyBadal 0 views

Paan kulfiBetel leaf ice cream

For many Lucknow and Banaras families, dinner ends with a folded meetha paan, and in Mumbai's paan shops and kulfi joints that same flavour turned into kulfi became a cult favourite at weddings and parties. The base is milk reduced by two-thirds; betel leaves, rose petal gulkand, fennel and cardamom go in once it has cooled, so it freezes dense, pale green and fragrant, with little chewy bits of gulkand. It is sweet, floral and leafy-fresh, and cuts through a rich biryani or korma dinner. A common mistake is boiling the betel leaves in the milk: they turn bitter and the colour goes khaki. Grind them raw with cold milk instead. Chef's tip: use the tender, sweet Calcutta or Banarasi leaves sold for meetha paan; the thick Maghai or Kapoori kind can taste peppery.

60 minIndianDessertsGluten free
by KrazyBadal 0 views

Gadbad ice creamLayered fruit and ice cream sundae

Gadbad means a jumble, and that is exactly what arrives at the table in Udupi and Mangalore ice-cream parlours: a tall fluted glass layered with cubes of jelly, chopped fresh fruit, scoops of vanilla, strawberry and mango ice cream, crushed nuts and a glacé cherry on top, eaten with a long spoon. The sundae is credited to a café in Udupi in the 1970s and is now the treat every coastal Karnataka family orders after a temple visit or a beach evening. It's sweet, cold, fruity and crunchy all at once. Most jelly crystals are set with gelatine, so choose a vegetarian jelly set with agar or carrageenan, and check your ice cream is egg-free and gelatine-free if that matters to you. A common mistake is layering on fruit that is wet from washing; it waters down the ice cream. Chef's tip: chill the glasses in the freezer for 15 minutes so the layers stay distinct.

25 minIndianDesserts
by KrazyBadal 0 views

MutanjanSweet coloured rice with candied fruit

If zarda is the everyday celebration rice, mutanjan is its showy older sibling: the grains are dyed in three or four colours, layered with khoya, tutti frutti, nuts and small milk sweets, and steamed so that a spoonful looks like confetti. It is a Lucknowi and old Delhi tradition that came to Karachi with the families who migrated in 1947, and it still turns up at nikah dinners and on Shab-e-Barat in Karachi and Hyderabad, as well as in the old mithai shops of Lahore. The texture should be soft, sticky-sweet and rich with ghee, the flavour heady with cardamom and kewra. The thing that ruins it most often is stirring the coloured rice together, which blurs the colours into a muddy brown. Chef's tip: colour the rice in separate bowls, layer it in the pot without mixing, and only fold it once, very lightly, after the dum.

85 minPakistaniDessertsGluten free
by KrazyBadal 0 views

Goes well with tutti frutti