Eunice Cheesecake Pudding

Eunice is my Goan friend. like the unlimited liking i have for Goa there is this balmy feeling i get about my Goan friends; Eunice one of them. she told me this easy recipe which is like a basic cheesecake. it's a high-scoring dessert for the option of your choice fruit it affords. the final result is a lovely blend of colours and taste.



seasonal fruit-2 cups (about)
(preferrably fresh mango; canned cocktail fruits work equally well)
marie biscuits (arrowroot; graham crackers)-50 nos
butter-150 gm
condensed milk (sweetened)-400 ml
amul fresh cream (or any other lite cream)-600 ml
gelatin-2 tbsp
water-1/2 cup



Run the fruit in the mixer for a soft mash and keep aside. powder the biscuits in the mixer. melt butter in a pan and add the powdered biscuit. mix well and turn off the flame. take this biscuit-butter mix and press into the bottom of the dessert bowl. refrigerate for 10 mins and take out. blend the condensed milk and cream well. dissolve the gelatin in half cup water in a double boiler and let it melt thoroughly. pour the gelatin into the cream-condensed milk mix and pour it atop the biscuit layer. refrigerate till it sets (about 3 hours). take it out and add the mashed fruit layer. garnish to your choice.

I used mango once and canned cocktail fruits. mango works best. the biscuit and butter quantity can suit your discretion. my photograph shows the pudding that was not completely set. otherwise you can cut it out like a cheesecake and comes off in three distinct layers.


If you roughly halve the quantity use 1 1/2 tbsp gelatin. With strawberries use just a quart cup mashed. Mangoes are the delight here.

Pineapple Jam Squares

I picked this straight out of Vanitha Magazine. i should say this mag has given me some of my best recipes along with a rich roster of thoroughly informative articles. i highly recommend this mag to all south indians.
I know that pineapple and coconut and chocolate and coconut is a great combo for desserts. and i didn't hesitate in trying this out. it turned out great. it reminded me of the pastries available in the local bakers! well, the photograph sports a pineapple jam rectangle but that was the first piece i cut for the photograph. you have to trust me; the rest are/were all squares :)

margarine or vanaspathi-1/2 cup
powdered sugar-1/2 cup
egg-2
maida-11/2 cups
baking powder-3/4 tsp
pineapple jam-3-4 tbsp

powdered sugar-1/2 cup (again)
grated coconut-1 cup
milk-1-2 tbsp
vanilla essence-1 tsp

Beat the margarine and half cup powdered sugar till smooth. beat the eggs separately and pour into the sugar mix and stir for consistency. after sifting the maida and baking powder, hand-mix (you don't have a choice!) it with the egg-sugar mix. spread this into the bottom of a greased cake tin evenly. it's not a smooth job as the dough is quite tough. then apply the pineapple jam as one consistent layer atop this dough. mix the final set of ingredients (powdered sugar, grated coconut, milk and vanilla essence) separately in a small bowl. watch out when you add milk and ensure the mixture is not watery; it should be about a sprinkling consistency or like a paste but not beyond that. toss it on the surface layer of the batter and bake to perfection. you can let the sides turn really brown which gives those particular pieces a caramel taste (mine happened by mistake by the way but i loved it!!).

If the top layer mix is watery the baking time exceeds as the water has to be absorbed first for the baking process to start. so take care there as i already mentioned. do NOT opt for butter as you cannot follow the recipe: if you use butter the bottom layer becomes soft whereby you cannot spread the jam. this is an excellent dessert if topped with pineapple/vanilla ice cream. it got over in my house before i could try this combo but i can predict the taste.

Pineapple Perfect

It's an ideal breakfast dessert and serves 6-8. this was my dessert on the Christmas menu and it did flatter many of the guests. in fact i had two desserts. the other being named by me thai custard and it was a salvaged version of a water chestnut recipe that i tried endearingly. i used rice flour instead of tapioca flour in the original water chestnut recipe (i don't know how goofy that sounds to those who know the difference!) and the final product was nothing short of a disaster. well, i'm pretty good at salvaging and my guests were impressed by the variety.


canned pineapple-1 tin (425 gm, eight pineapple rings)
amul fresh cream-200 ml
condense milk-100–150 ml (depending on how sweet you want it)
cinnamon powder


Cut the pineapple rings into medium slices. Do not use the juice. Whip the cream well in a bowl. Add the condense milk and sweeten it as per requirement. Whip again for a while. Put 2–3 pineapple slices in each dessert bowl and pour the whipped cream–condense milk mixture to it. Top it with cinnamon powder. Serve chilled.

i won a contest in the newspaper by this!! so trust me; this is good. the photograph is lousy though :(