Sara Dhanani

Archive for the ‘Dessert’ Category

French Apple Cake

In Cakes, Dessert, Favorite Recipes on October 8, 2011 at 5:24 pm

We’ve been having some gorgeous fall weather in Phoenix lately. I’d bookmarked this recipe for weeks now, but it was just too hot to bake earlier. I didn’t change the recipe at all.

Puddle cookies

In Cookies, Dessert, Favorite Recipes on September 26, 2011 at 12:18 pm

Chocolate Chip Fudge Cookies
makes about 24 large cookies

1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (16-ounces) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup unsalted butter, cut into small chunks
1 3/4 cups granulated white sugar
4 large eggs, room temperature
1 Tablespoon pure vanilla extract
1 cup Crunchie bars chopped fine

Sift together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in in the microwave, stirring until smooth.

In the bowl of your electric mixer, beat the sugar and eggs until pale yellow and thick, about 5 minutes. The batter will fall back into the bowl in slow ribbons. Add in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the crunchie crumbles. Cover with plastic wrap and refrigerate the batter until firm, about 1 hour or overnight (the most important step)

Preheat oven to 350-degrees F (177-degrees C) and place rack in center of the oven. Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. . Bake cookies 8- 9 minutes.  Do not over-bake. 

They will be chewy and incredibly divine!


In Dessert, Favorite Recipes on August 27, 2011 at 5:31 am

With Eid coming up next week, I’m dreaming of milky goodness like Kheer, Sheer Khurma and Ras Malia. Phoenix reminds me of Karachi, the tiled roofs, concrete homes, the date tree’s, the heat!! There’s a sense of peace here, or maybe its my state of mind. I’m feeling whole again, that inner restlessness is quietening down and focusing is becoming easier.

This is an excellent recipe for Kulfi. Its creamy and sweet with a delicate flavor and scent of cardamom. I may try some saffron next time. Traditional nuts used are Pistachios and Almonds.   I dint have any pistachios at hand so I used cashews and almonds.This recipe is inspired by Shayma from The Spice Spoon. You can find her recipe here.


2 cups heavy whipping cream

1/2 cup almonds

1/2 cup cashews

1 1/2 tsp fresh ground cardamom

1/4- 1/3 cup of sweetened condensed milk


Grind the cashews and almonds in a blender till its almost flour consistency. It should still be a little toothy.

Heat the heavy cream in a heavy bottomed saucepan on a medium flame, till some bubbles rise to the surface. Add the powdered cardamom and nuts. Cook this on a low – medium heat till the mixture is almost boiling. Stir frequently while it cooks, so that the milk doesn’t stick to the bottom of the sauce pan. Add the condensed milk and continue cooking and stirring. Once its thick and coats the back of a wooden spoon, the kulfi is ready to be placed into molds.

Freeze at least overnight. This made 7 kulfi’s for me.

Watermelon Frosty

In Dessert, Week night meals on August 27, 2011 at 5:01 am

Last week, I bought a huge water melon. It looked so plump and juicy and its been over 100F every single day! We got tired of eating the giant watermelon and I found a few different ways of using this delicious fruit. One of them is a watermelon frosty! Some recipe’s had booze in them, but this one is non alcoholic. A splash of tequila would be great though!

Watermelon Frosty


2 cups frozen watermelon cubes (without seeds or seeds removed)

1/2 frozen banana

2-3 tablespoons honey

Put all the ingredients in a food processor and process until the mixture is smooth. Add honey if more sweetness desired.

Risotto Rice Pudding

In Breakfast/Brunch, Dessert, Favorite Recipes on July 14, 2011 at 2:18 am

adapted from Joy the Baker.  

Risotto Rice Pudding with brown sugar

2 tablespoon unsalted butter

1/2 cup Arborio rice 4 cups milk ( whole milk)

1/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

pinch allspice

pinch of cardamon

1 tablespoon pure vanilla extract

almonds for topping


In a medium saucepan heat 4 cups of milk.  Bring the milk to boil and then turn off the flame and let it rest. In another saucepan, melt the butter.  Add the rice grains and stir to coat.  Pour in enough hot milk to cover the rice.  Stir with a wooden spoon while keeping the flame over the lowest setting. Allow the rice to absorb all the milk before adding just enough again to cover the rice.  Repeat this process until all the milk is used up. (this takes a while- but it is so worth it!, enjoy a cup of tea, read, relax and let the milk and rice do its magic). When you add the last bit of milk, also incorporate the sugar, salt, spices and vanilla. I let it cook till it was the consistency of chunky soup as I grew up with Kheer that was of a thicker consistency. The pudding is a beautiful golden brown color. It’s absolutely divine!

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