An Indian inspired Fusion of Kheer blended in a Dates Puree, paired up with a Tropical Mango Mousse…!!
“Sharing is caring” and sometimes when you share your knowledge, it becomes an inspiration for others too. On that note, I am starting my new segment of Guest Post Series by introducing my first guest writer, Beena Rajan.
I have known Beena aunty for a while as my friend’s mom, but lately did I get to know her well as an amazing cook, a hidden talent with a strong passion for cooking. Since I’ve opened my blog, she has been an active follower, critic, a silent mentor, and has given me a lot of valuable feedbacks, suggesting wonderful ideas to cook (White Chocolate Mango Mousse), helping me with my baking doubts (Christmas Fruit Cake), and taking me through a valuable learning phase. With her amazing experience in cooking, interest in experimenting, talent in combining modern and traditional styles to create unique fusion recipes, and the influence and inspiration she has been, I cannot think of anybody else best suited to be my first guest writer.
This fusion recipe from Beena aunty, Kheer aka Payasam with Mango Mousse is simply delicious. The blend of Kheer with dates gives it a subtle flavour making it well balanced with the fruity mango flavour. I am sure that this fusion combination can definitely woow your guests for any occasion. And another major advantage of this dessert is, it is a make-ahead recipe which allows you to plan your desserts early when arranging parties.
So go give it a try and let us know how it turns out in the comment section below.
Photo Credits: Pepper Delight
I am so excited to have Beena Aunty here, off to You!
Hello everyone, I am Beena Rajan. I am a daughter, wife, mother and mom-in-law. I am no blogger, just someone who loves food and appreciates good food. My experience in cooking comes from no professional training, but from the many dishes that I’ve cooked over and over again for my loved ones and friends. Thankfully, I’ve a family that loves my cooking (on many occasions critique my cooking too).
I grew up in Calicut, in the Malabar region of Kerala, known for sumptuous food and great recipes. I enjoy the food from this region and love cooking them too. At cooking, I’ve been inspired the most by my mother; an excellent cook who uses swift and perfect cooking techniques. Her effortless way of cooking and methods continue to amaze me.
As a young wife, my husband’s interest in food encouraged me to experiment with new recipes and gave me the confidence to repeat them at dinner parties for friends and family. My husband, with a heart that is full of love for good food, is another person who has influenced my cooking. He enjoys eating out at restaurants, and this also gives me ideas on new recipes. We love entertaining too and having friends and family over at our place; which give me opportunities to try different recipes.
I enjoy cooking vegetarian and non-vegetarian food and believe that a true foodie is someone who is willing to try a variety of food and not just a particular type of cuisine…
As for bad experiences and failures, I’ve encountered too many…Some of them have been very disappointing and my husband and kids called them “Beena’s flops”, but it’s these “flops” that helped me improve my skills at cooking and made me a better cook.
So this is what I’ve to say to all of you who have just started cooking – “Don’t be afraid to try something new, follow the recipes, use good ingredients and be sure that you can create delicious food…”.
Enjoy, Happy Cooking !!!
Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.
- 3 mangoes
- 1 package of unflavored gelatin
- 1 cup mango juice/water
- 3 tbsp ghee/butter
- 1 1/2 cup vermicelli
- 1/4 cup cashews
- 1/4 cup almonds
- 5 dates (seedless)
- 4+1/4 cup full cream milk
- 1/2 cup condensed milk
- 3 tbsp sugar
Puree mangoes in a blender until smooth.
Add the gelatin powder to a microwave safe cup of mango juice or water. Allow it to sit for 10 mins. Stir well.
Place the cup in a microwave and heat for one minute. Mix and stir the gelatin liquid into the mango puree.
To create the angled presentation, place the serving glasses in a muffin tray at your preferred angle. You may want to line the tray first with paper napkins so that the glasses stay firm.
Carefully pour the mango mixture into the serving glasses.
Place the tray in a refrigerator and chill for 2hrs to let the mango mousse set.
Soak the dates in ¼ cup milk for 15-20 mins to allow it to soften.
Heat butter/ghee in a pan and roast the vermicelli until it turns golden brown. Transfer to a bowl and keep aside.
In the same pan, roast cashews and almonds, transfer, and chop into bite sized pieces.
Pour the remaining milk to a separate pan and bring to boil on a high flame. Then lower the flame and heat it till it is reduced to half.
In the meantime, blend dates along with 2-3 tbsp of its soaking milk to make a paste. Keep aside.
Add the roasted vermicelli to the reduced milk pan, followed by adding condensed milk.
Add the dates puree and sugar, stir well. You can add more sugar if needed.
Simmer for 10- 12 mins, it will turn slightly thick. Take the pan off from the flame and allow it to cool down completely. Your Kheer is ready.
Pour the Kheer to the prepared mango mousse filled serving glasses, and chill for 20 mins. Top with chopped nuts.
- The sweetness of this recipe is well balanced with dates and mango. If you prefer your dessert to be sweeter, add more sugar during the kheer preparation.
- For the perfect angled effect, arrange glasses in a cupcake pan first and then pour the mousse, this helps to make it clean and neat without any spills or stains.