Special Mother’s Day 2024 Recipes: 5 Delicious Dessert and Drink Ideas to Impress Mom

In many countries, including India, Mother’s Day falls on the second Sunday of May every year, and this year Mother’s Day falls on May 12, 2024. As a token of my gratitude to my mom, I decided to prepare some hearty desserts and drinks to turn ordinary moments into precious memories. In fact, this Sunday, as you gather around your table and share food and laughter, I hope you will do the same and take a moment to honor the amazing mothers who enrich our lives with their presence and warmth. It is recommended.

Food has the unique ability to nourish not only the body but also the mind, and when we cook for our mothers, we don’t just feed them, we feed them with love and gratitude. It feeds the mother’s spirit. So, check out the recipes below and join in this simple act of preparing a dessert or a drink or both for your mom as a gesture of gratitude and love on Mother’s Day and fill her heart with sweetness. Fill it with warmth and joy.

1. Masala Chai Ice Cream

material:

*150g whole milk

*Fresh cream 100g

*Granulated sugar 35g

*15 grams of brown sugar

*1 gram of powdered cardamom

* Powdered cinnamon 1g

*Powdered cloves 0.5g

*Nutmeg powder 1g

* Vanilla essence 5g

* 1/2 cup of strong black tea (chilled)

Method:

1. In a medium saucepan, combine milk, heavy cream, granulated sugar, brown sugar, cardamom, cinnamon, cloves, and nutmeg. Bring to a simmer over medium heat, stirring constantly.

2. Reduce the heat and simmer for 5 minutes or until the spices are absorbed into the milk.

3. Remove from heat and stir in vanilla extract and chilled black tea.

4. Pour the custard into a bowl and refrigerate for at least 4 hours or overnight.

5. Freeze in an ice cream maker according to manufacturer’s instructions.

6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

(Recipe: Ashish Tiwari, Azure Hospitality Pvt. Ltd Brand Chef)

2. Chocolate brownies

material:

• 1 tablespoon melted butter
• 1 tablespoon melted chocolate
• 1 tablespoon yogurt
• 1 tablespoon sugar
• 1 tablespoon cocoa powder
• 2 tablespoons milk
• Nutella (for serving)

Method:

1. Melt the butter and chocolate. Add melted butter and melted chocolate to skillet. Mix until well combined.
2. Add yogurt: Add the yogurt to the pan and mix well with the chocolate mixture.
3. Make it sweet: Add sugar and whisk again until completely dissolved.
4. Dry ingredients: Next, add the flour and cocoa powder to the pan. Whisk until there are no lumps left.
5. Finishing: Pour in the milk and whisk the dough until everything is smooth and well mixed.
6. Baking time: flatten the batter Cover the skillet tightly with aluminum foil. Place the frying pan on a tawa and cook on low heat for 10 minutes.
7. Grand Finale: Once the baking time is complete, remove the foil and serve the warm brownies with a generous dollop of Nutella. enjoy!

Chef’s special tips:

• Make sure the butter and chocolate are completely melted before adding the yogurt.
• Continuous whisking will help prevent lumps from forming in the dough.
• Cooking on low heat will help the brownies cook evenly without burning.
• Please adjust the baking time slightly depending on your preference.

(Recipe: Sneha Singhi, Chef – Staal)

3. Mango Marie

Material –1. Mango juice 90ml

2. Lime juice – 15 ml

3. Black pepper crush – 5 g

4. Black salt, chat masala – 5 g

5. Tabasco – 5-6 drops

6. 3-4 mango slices

7. Mint leaves – 3, 4Method:1. First, fill an Old Fashioned glass with ice and rim it with salt. 2. In a mixing glass, combine ice, mango juice, and a little Tabasco sauce. Add a pinch of salt, cracked black pepper, and a squeeze of lemon juice. 4. Mix everything well and pour into the prepared glass.

Garnish:Garnish with fresh mango slices, lemon wedges, and a few mint leaves. Enjoy sweet, salty and spicy drinks.

(Recipe: Chef Bobby Rana, Head Chef, Jaisalmer Marriott Resort & Spa)

4. Mango coconut pana cotta

material:

– 2 ripe mangoes, peeled and diced

– 1 can coconut cream milk

– 1/2 cup sugar (adjust to taste)

– 1 teaspoon mango essence

– 1/4 cup cold water

– Fresh mint leaves for garnish (optional)

Method:

1. Puree the diced mango in a blender until smooth. Let’s set it aside.

2. Place coconut milk and sugar in a saucepan and heat over medium heat. Stir until sugar is dissolved.

3. Once the coconut milk mixture is warm, add the mango puree and vanilla extract. Stir until well mixed. Taste and adjust sweetness if necessary.

4. Place gelatin in a small bowl, sprinkle with cold water, and let stand for 5 minutes to soften.

5. Once the gelatin has softened, heat it in the microwave for about 20 to 30 seconds to completely dissolve it.

6. Pour the melted gelatin into the mango-coconut mixture and stir until well incorporated.

7. Divide the mixture evenly between glasses or molds.

8. Refrigerate for at least 4 hours or until firm.

9. Once set, garnish with fresh mint leaves before serving if desired.

Enjoy delicious mango coconut panna cotta.

(Recipe: Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel)

Five. shahi kalakand phirni

material:

Chocolate flavored syrup 250ml

Milk 650ml

40 grams of rice soaked in paste form

1 teaspoon cardamom powder

2 teaspoons pistachios, sliced ​​(blanched and peeled)

Kalakand 100g

Equipment needed:

bread

1 thick-bottomed pot

bowl

2 clay pots for serving

spoon

2 serving spoons

label

1 ladle

Method:

Step 1. Heat the milk in a wide, heavy saucepan over low heat until reduced by half. Keep stirring occasionally to avoid lumps forming.

Step 2. Once the milk has reduced, add the rice paste and keep stirring. Make sure the paste doesn’t stick to the bottom of the pan.

Step 3. Once the mixture begins to thicken, pour in the chocolate flavored syrup and stir.

Step 4. Once the mixture thickens and reaches a coating consistency, add cardamom powder and mix well. Cook for another 2-3 minutes.

Step 5. Turn off the heat and let the mixture cool for a while.

Step 6. Pour into individual serving bowls.

Hint:

Garnish with pistachio slices and crushed kalakand to enhance the texture and flavor of the phirni.

(Recipe: Chef Ranveer Brar)