Iced Indian Dessert

Iced Indian Dessert

Iced Indian Dessert

Iced Indian Dessert
  • 50 gram (2 ounce) butter

  • 50 gram (2 ounce) fresh breadcrumbs

  • 25 gram (1 ounce) blanched split almonds or pistachio nuts, roughly chopped

  • 25 gram (1 ounce) dried banana flakes, roughly crushed

  • A few split almonds or pistachio nuts

  • 1 green apple, sliced

  • 50 gram (2 ounce) caster sugar

  • ½ teaspoon Mace, Ground

  • 6 Cardamom Pods , , seeds removed and crushed

  • 300 millilitre (½ pint) double cream

  • 400 gram (14 ounce) tin mangoes or apricots in syrup, drained


  • 1 Heat the butter in a frying pan and fry the breadcrumbs until golden. Add the sugar, Mace, and crushed Cardamom pods. Cook for a further minute, stirring. Allow to cool.
  • 2 Whip the cream until it just holds its shape. Reserve a piece of mango or apricot for decoration and roughly chop the remainder. Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for 2 hours or until firm.
  • 3 Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.