Category: INDIAN INSPIRED

Desserts inspired by Indian festivals, Indian ingredients, Indian cuisine

Eggless Tropical Mango Trifle Pudding… dreamy desserts for summer!

Eggless Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for!

Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With hundreds of varieties from different regions of India, it’s a fruit that unites us as a nation as hot summer sweeps across the country.

Every region of India has its own special way of celebrating this luscious fruit as the season begins. Mangoes show up in regional cuisines across the subcontinent in both raw and ripe form . Think curries, coolers, soups, smoothies, salads, sides and you definitely have something with mango. Some of my favourites include a aam daal that we had often as kids, a green mango chicken curry, mango kadhi, aam panna, aam ki chutney, aam ki lonji, aam ka achaar, raw mango salad, mango custard, mango lassi, mango kulfi, mango shake, mango sorbet, mango ice cream … the list goes on!

For me, the mango season at home is an invitation to create colourful, refreshing and interesting desserts with colours and flavours that really brighten the day. I always make the most of the mango season and we are really fortunate to see a wide variety of juicy, ripe fruit through summer. Right from the quintessential alphonso that is well know world wide to some of my favourites for dessert- kesar, langda and sinduri, I waste no precious time all summer long!

Hopefully you’ll find the season and the king of fruits as inspiring as I do. I made little puddings with the left over fruit, mango sauce and cream and they were really delicious as well.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Mango Desserts
Eggless Desserts
Summer Desserts

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Eggless Tropical Mango Trifle Pudding

With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no eggs, one bowl, semolina cake, simple, summer dessert, tropical, vegetarian, vegetarian dessert
Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Servings 6 people

Equipment

  • 1 Knife
  • 1 Blender
  • 1 saucepan
  • 1 soup strainer/sieve
  • 2 bowls
  • 1 whisk
  • 1 Oven
  • 2 trifle bowls
  • 1 Piping bag
  • 1 Piping nozzle

Ingredients

  • 150 g fine semolina suji / rava
  • 75 g castor sugar
  • 60 g oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 180 ml cultured buttermilk plain chaas
  • 25 g desiccated coconut

Vanilla cream

  • 250 g cream 25% fat
  • 1% fat tbsp cornflour
  • 3/4 tsp agar agar
  • 25 g sugar
  • 1/2 tsp vanilla extract

Mango sauce

  • 300 g fresh mango puree strained
  • 50 g sugar
  • 1 tbsp cornflour
  • 1/2 lime juice of
  • 1 tbsp ghee

To layer and top

  • 3 fresh mangoes diced

Instructions

Semolina/Suji Coconut cake

  • Makes two 5" cakes/trifles
  • Lightly grease and line two round 5" baking tins.
  • Place all the ingredients in a large bowl and whisk until smooth.
  • Divide between prepared tins, approximately 245g per tin.
  • Now begin preheating the oven to 180c for 10 minutes.
  • Bake for about 25-30 until light golden brown and the tester comes out clean.
  • Cool in tins for about 15 minutes, then gently demold and cool completely on cooling rack. Be gentle since the crumb will be quite tender.

Vanilla cream

  • Whisk together all ingredients in a heavy bottom pan, then simmer, stirring constantly till thickened like a custard, 5-7 minutes.
  • Cool, whisking on and off to keep a skin from forming on top. The pudding will thicken as it cools.

Mango sauce

  • Whisk together the mango puree, cornflour and sugar in a saucepan.
  • Simmer over low heat for 5-6 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the lime juice and ghee.
  • Cool, then transfer to a glass jar and chill.

Assemble

  • Place the cake at the bottom of the serving dish and top with diced mangoes, followed by the vanilla cream and mango sauce.
  • Finish off with diced mangoes. Pipe over with whipped cream if desired.
  • Garnish with fresh rose petals and mint.
  • Refrigerate for 3-4 hours/overnight to allow the cake to get nice and moist.

Video

Almond Saffron Jelly Cake … Dessert to brighten the Festival Season

Eggless Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.

If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.

Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.

I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!

Saffron Desserts
Eggless Desserts
Indian Inspired Desserts
Cakes

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Almond Saffron Jelly Cake

A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you'll ever find, is topped with a smooth indulgent almond cream.
Course Dessert
Cuisine Indian
Keyword agar agar, cake, cream, dessert, eggfree, eggless baking, eggless cake, Indian dessert cake, no gelatine, one bowl, saffron, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Setting time 8 hours
Total Time 8 hours 45 minutes
Servings 4 people

Ingredients

Eggless pistachio sponge

  • 100 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch salt
  • 1/4 tsp almond extract
  • 85 g plain flour
  • 1 tbsp pistachios finely chopped

Almond cream

  • 400 g cream 25% fat
  • few drops almond extract
  • 2 tbsp cornflour
  • 100 g clarified butter/ghee
  • 2.5 tsp agar agar
  • 60 g sugar

Saffron Jelly

  • 1/3 cup honey
  • 1/3 cup water
  • 1/2 tsp agar agar
  • Generous pinch saffron

Instructions

Eggless pistachio sponge

  • Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Bake for 15-20 minutes, until the tester comes out clean.
  • Cool completely on the rack and level if required.

Almond cream

  • Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
  • Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
  • Note: This can also be made in the microwave.
  • Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.

Saffron Jelly

  • Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
  • Take off heat and stir the saffron in. Cool and pour over the set cream.

Assemble

  • Wrap an acetate sheet firmly around the base.
  • Pour over about half the almond cream over each cake and leave it to set overnight.
  • Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
  • Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.

Video

Mango Dream Cake : Your New Favorite Dessert Recipe

Eggless Mango Dream Cake … If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this Indian inspired eggless Mango Dream Cake is deeply delicious and so satisfying!

As the mango season draws to an end here on the subcontinent, I’m trying to squeeze in a couple of more mango dessert recipes. The king of fruits gives me so much joy, it’s difficult to accept that the season is almost gone.

Mangoes here are a celebration of everything Indian, a fruit we simply love to love.

With thousands of varieties and millions of ways to use the fruit, mango is truly very special. In India {and globally too of course}, you will see myriad uses for mangoes from the time they come into season, a country smitten by the immense possibilities of their beloved national fruit. Pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal and of course my favourite category, DESSERTS ♥!

Do tag me on Instagram at Passionate About Baking if you make this Eggless Mango Dream Cake, or any other recipe from the blog. I’d love to see it!

Mango Desserts
Eggless Desserts
Indian Inspired Desserts
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Eggless Mango Dream Cake

If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!
Makes one tin cake {5.5x3inch}
Course Dessert
Cuisine American, Indian
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no gelatine, one bowl, simple, summer dessert, sweet, tropical
Prep Time 30 minutes
Cook Time 45 minutes
Chilling 8 hours
Total Time 9 hours 15 minutes
Servings 4 people

Ingredients

Eggless pistachio sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch of turmeric optional
  • Pinch salt
  • 4 tbsp pistachios finely chopped
  • 170 g all purpose flour maida

Saffron milk

  • 75 ml milk warm
  • 1/4 tsp saffron strands
  • 25 ml condensed milk

Almond cream

  • 250 g cream 25% fat
  • 1.5 tbsp cornstarch {cornflour}
  • 1 tsp agar agar powder
  • 2 tbsp castor sugar
  • 1/8 tsp almond extract
  • 2 tbsp clarified butter/ghee melted

Fruit layer

  • 1-2 mangoes diced

Instructions

Eggless pistachio sponge

  • Preheat the oven to 180C. Line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch} and poke with a skewer.

Saffron milk

  • Stir together and leave to steep, preferably overnight

Almond cream

  • Whisk together all the ingredients in a glass bowl. Microwave for 30 seconds, whisk again. Repeat at 15-30 second intervals until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.

Assemble

  • Moisten the cake generously with the saffron milk.
  • Top the moistened cake with freshly diced mangoes followed by the almond cream. Level out and leave to set in the fridge overnight.
  • Top with freshly diced mangoes, rose petals, mint etc.

Video

Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy

The simplest & most delicious No-Bake Mango Cheesecake… A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made and I’ve made many!! This one is also the simplest one!

I get a load of DMs on Instagram and recipe requests for mango based desserts through the mango season and this was yet another of my favourites, and I have many! There are no holds barred when it comes to mango and I’ve really enjoy the season.

This summer has been a season of plenty … plenty of mangoes with over a thousand varieties, plenty of ideas, loads of inspiration, tonnes of deliciousness. What that means is I get to share plenty of mango recipes with you! Thank you for stopping by!

It’s difficult to pick a favourite dessert when it comes to the king of fruits, but cheesecake lovers rule the world, so I’m sharing this absolutely delicious, no fuss recipe. The mango season is now drawing to a close on the subcontinent so hopefully you will try this recipe soon.

I really liked how this came together, almost like magic. I have a high speed blender so I just threw everything into it and had a smooth cheesecake batter in a couple of minutes. Alternatively, you can puree and strain the mango separately, then whisk everything together with a hand blender to get a smooth batter. The white chocolate adds enough sweetness and helps the cheesecake set.

Everything about this No-Bake Mango Cheesecake is pleasing. The colours, the texture, the set, the flavours and of course, the appearance. Hope you try this recipe soon!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Cheesecakes
Mango Desserts
Summer Desserts
Eggless Desserts
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No Bake Mango Cheesecake

The simplest & most delicious Mango Cheesecake … A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made! Makes one 4″ cheesecake
Course Dessert
Cuisine American
Keyword cake, cheesecake, dessert, eggfree, eggless, eggless cake, fruit, Indian dessert cake, mangoes, no gelatine, nobake, summer dessert, sweet, vegetarian
Prep Time 30 minutes
12 hours 12 hours
Total Time 12 hours 30 minutes
Servings 2

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Mango Cheesecake filling

  • 135 g mango diced
  • 125 g white chocolate melted
  • 150 g cream cheese softened
  • 35 g cream 25% fat

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Cheesecake filling

  • Blend all 4 ingredients together in a high speed blender until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
  • Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
  • Top the cheesecake with a white chocolate ganache and mangoes etc.

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts
Mango Desserts
Desserts with Fruit
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Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Course Breakfast, Dessert
Cuisine British, Indian
Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 spatula
  • 2 bowls to set

Ingredients

  • 240 g milk
  • 135 g fresh mango puree strained
  • 35 g sugar
  • 20 g cornstarch

Instructions

  • Whisk all the ingredients in a saucepan until smooth. Simmer whisking constantly until the mixture thickens well like a custard.
  • Simmer over low-medium heat whisking constantly until the mixture thickens well like a custard.
  • Whisk well to make smooth, then pour it into lightly greased molds.
  • Tap gently to let out any air bubbles and leave to set for 4-6 hours, overnight is best.

Video

15 Prettiest Mother’s Day Eggless Desserts As Sweet As Her … Love for Mum

It’s Mother’s Day tomorrow, and if you’re still looking for creative and beautiful quick desserts to make for that special Mum, I have you covered! It’s a mix of ideas, recipes of course, ideas that are eggless, bake and no bake, and are full of love, colour too!

There’s something for every Mum. Chocolate, coffee, a TON of fruits, AND a ton of flavours. Cheesecake, layered cakes, panna cotta, Tiramisu, tart cakes, dessert shots, tarts, cupcakes, pudding … take your pick! From a quick 3 ingredient chocolate pudding to a Strawberry Orange Tart Cake and a #nogelatine pistachio panna cotta, here you go!

Of course there are many more ideas on the blog and loads more on my Instagram handle if you like! This Eggless Wholewheat Biscoff Banana Bread is a favourite, just saying! If you’re looking for a quick gift and have no time to make something, maybe she’d like my cookbook!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

The simplest & most delicious No Bake Mango Cheesecake
Sweet, creamy, indulgent and so satisfying, if Mum loves mangoes, make this for her. A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I've ever made!
Check out this recipe
Tiramisu heart cake… A gentle, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too!
This one is for Mum the coffee lover! It's a gentle, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! This is ALL HEART!
Check out this recipe
Eggless Blue Matcha Chocolate Cavity Cake
It's endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. There's something so calming and ethereal about blue in patisserie, it's a great choice for Mother's Day!
Check out this recipe
Eggless Raspberry Chocolate Cake
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
Check out this recipe
Pistachio Panna Cotta with Raspberry Sauce
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one Mum will fall in love with. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
Check out this recipe
Eggless Strawberry Orange Tart Cake
… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! If Mum loves a tart this is for her, and if Mum loves a good cake, you know this is it! Win Win for sweet Mum!
Check out this recipe
Eggless Strawberry Dessert Box
… Light as a cloud and bursting with fresh flavours, a refreshing dessert box you can wrap up for Mum. The little strawberries on the sides are all heart and just what she's going to love!
Check out this recipe
Quick Biscoff Dessert Shots
Delicious layers of happiness on repeat! These simple dessert shots are absolute joy; so much flavour and texture, oh-so-pleasing on the palette, it's a fuss free dessert inspired by much loved Biscoff. The pairing of these crisp biscuits and biscuit spread, a taste that grows on you, will make Mum so happy!
Check out this recipe
3 Ingredient Chocolate Cheesecake
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. When so little yields so much deliciousness, you know it's time to make it! And if Mum loves chocolate, or cheesecake, or both, this is definitely a good idea ♥
Check out this recipe
No bake Mango Mascarpone Tart
Here's another scrumptious idea for Mum the mango lover! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Check out this recipe
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for Mum. I'm sure she'll love the idea!
Check out this recipe
3 Ingredient Chocolate Pudding
.. Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding. This is going to be ahit with Mum!
Check out this recipe
Vegan Rose Coconut Pudding
A light, refreshing vegan jelly pudding perfect for spring and summer, perfect for now and PERFECT FOR MUM! With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Check out this recipe
Biscoff Banoffee Box
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. If Mum loves a good banoffee, this Biscoff twist to the banoffee is everything good. It's really easy to make as well.
Check out this recipe
Eggless Ombre Layered Cake… Delicate, delicious and so soothing.
The chocolate, coffee and vanilla bean combination really is sublime. This feels like a tiramisu yet does a different waltz on the palette, a different flavour profile! Maybe it's the mascarpone cream that keeps it so addictive, maybe it's the pairing of flavours but this ombre cake will win Mums ♥.
Check out this recipe
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