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EKADASI DESERTS

recipes courtesy of Cintia Stammers

·    Apple Crumble
·    Banana Custard
·    Fruit Salad
·    Strawberries And Cream
·    Exotic Fruit Salad
·    Instant Shrikhand
·    Fruit Yoghurt
·    Cherry Yoghurt
·    Grilled Peaches
·    Peaches And Cream
·    Pumpkin Halava
·    Ekadasi Coconut Cake



APPLE CRUMBLE
Ingredients for the crumble:
150 g (1 ¼ cups) buckwheat flakes
4 heaped Tbsp sugar
2 Tbsp butter 
1 Tbsp chopped walnuts (optional)
Ingredients for the filling:
3 medium Bramleys or other cooking apples
2 heaped Tbsp sugar
1 pinch ground cinnamon

Method:
Preheat the oven to 180C /Gas 4.
Place the buckwheat flakes and sugar in a large bowl and mix well.
Rub the butter into the mixture. Stir in the walnuts.
Wash and peel the apples.
Grease a Pyrex or ceramic dish and place the apples, sugar and cinnamon in it.
Sprinkle the crumble mixture on top.
Bake in the oven for about 15 minutes, until the crumble is golden brown.



BANANA CUSTARD
2 medium bananas, chopped
300 ml (1¼ cups) milk
50 g (¼ cup) sugar
½ tsp vanilla essence
2 level Tbsp arrowroot

Method:
In a cup, mix the arrowroot in 3 Tbsp cold milk.
Place the rest of the milk in a saucepan and boil over low heat.
Add the butter and let it melt.
Mix in the sugar.
Add the arrowroot diluted in cold mix and stir until the mixture thickens.
Remove from the heat and stir in the vanilla and chopped bananas.
Serve cold or warm, as you wish.



FRUIT SALAD
800 g fresh fruit: peaches, strawberries, raspberries, seedless grapes, plums, etc
100 ml fruit juice

Method:
Wash and cut the fruit up.
Place it in a bowl and mix in the fruit juice.



STRAWBERRIES AND CREAM
400 g strawberries
200 ml single cream
2 Tbsp sugar (optional)

Method:
Wash the strawberries, hull and drain them.
Toss them in sugar, or if you prefer, leave them as they are and allow each person to add their own sugar.
Serve with cream.



EXOTIC FRUIT SALAD
2 kiwi fruit
8 kumquat
1 Tbsp sugar
1 small bunch (about 1 cup) of seedless grapes
250 g strawberries
250 ml (1 cup) grape juice
2 Tbsp lemon juice
2 Tbsp sugar
a few mint leaves for decoration

Method:
Wash and hull the strawberries e cut them in half or quarters.
Peel the kiwi and slice them.
Wash the kumquats and rub them in sugar to extract their perfume.
Wash the grapes and strawberries.
Hull and cut the strawberries in half.
In a bowl. mix the grape juice, sugar and lemon juice.
Stir in all the prepared fruit.



INSTANT SHRIKHAND
250g ricotta or curd cheese
3 Tbsp sugar
½ tsp ground cardamoms
fresh fruit to garnish (strawberries, peaches, etc)

Method:
Mix the ricotta or tofu with the sugar and cardamoms.
Beat with a fork for 1 minute.
Garnish with sliced strawberries or peaches.



FRUIT YOGHURT
400 g plain yoghurt or soya yoghurt
2 Tbsp sugar
300 g chopped bananas, strawberries, apples or whatever other fruit is available

Method:
Mix the fruit and the sugar.
Stir in the yoghurt.



CHERRY YOGHURT
400 g (2 cups) plain soya yoghurt or Greek style yoghurt
2 Tbsp honey
1 cup cherries, minus the stones

Method:
Wash and stone the cherries.
Combine all ingredients in a bowl. refrigerate until serving.



GRILLED PEACHES

4 large peaches
4 Tbsp sugar
4 Tbsp yoghurt
1 tsp vanilla essence
4 raspberries or 4 strawberries or mint leaves for decoration

Method:
Wash and half the peaches.
Remove the stones.
Place the peach halves on a tray, sprinkle with 2 Tbsp sugar and a little water.
Place the tray under a hot grill for 5 minutes, turn the peach halves, return the tray to the grill and grill for another 5 minutes.
In a bowl, mix the yoghurt or tofu, vanilla and 2 Tbsp sugar.
Arrange the peaches in serving dishes: 2 halves per dish, with a dollop of yoghurt on top, and decorate with the raspberries or strawberries or mint leaves.



PEACHES AND CREAM
4 large peaches
200 ml single cream
2 Tbsp sugar

Method:
Peel and slice the peaches.
In a serving dish, combine all three ingredients.
Refrigerate until you are ready to serve them.



PUMPKIN HALAVA
1 kg (2 lbs) butternut pumpkin
200 g sugar
10 cloves
100 g desiccated grated coconut

Method:
Peel  the pumpkin, remove the seeds, wash it and cut it into 2 cm cubes.
Place the pumpkin in a large, heavy bottomed saucepan, cover with water and cook it over  medium heat.
When the water boils, add the coconut and the cloves.
Cook until the pumpkin is soft – about 30-40 minutes.
Stir in the sugar and let it boil for 1-2 minutes until all the sugar is dissolved.
Remove from the heat and stir for 2 minutes, until creamy.
Remove the cloves before serving.



EKADASI COCONUT CAKE
150 g / 1¼ cups milk powder
150 g / 1¼ cups potato flour
200 g / 1 cup caster sugar
1 tsp bicarbonate of soda
50 g / ½ cup grated coconut
100 g / 1 cup chopped, roasted hazelnuts
50 g / ¼ cup butter
2 mashed bananas
100 ml / ½ cup yoghurt
the rind of 1 lemon and 1 orange, finely grated

Method:
Grease and flour two 18cm (7”) round baking tins.
Switch the oven on to 170°C / 330°F / Gas Mark 3.
In a bowl, sift together the milk powder, potato flour, sugar and bicarbonate.
Melt the butter and toast the coconut in it, until golden brown.
In another bowl, mash the bananas, and mix in the yoghurt, rind and toasted coconut.
Add the dry ingredients and nuts and beat with a wooden spoon.
Spoon the mixture into the prepared tins and bake for about 20.
Test with a skewer or toothpick: the middle of the cakes should be dry.
If it isn’t, leave them in the oven for another 5 minutes.
Remove from the oven and cool for 10 minutes.
Turn out onto a wire cooling rack.
When cold, fill with strawberry jam.




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