Chef Sukesh Shares Tropical Summer Dessert Recipes

Hosting gatherings in summer is a task, especially if you're cooking, because the kitchen seems like a furnace. The rising temperatures often kill your appetite and leave you in a dilemma of ‘what to cook’. While starters and main courses can be heavy on the stomach, people like to enjoy lightweight yet lip-smacking desserts.

Slurrp spoke with Chef Sukesh, Executive Chef, Gateway Bekal, to bring you easy dessert recipes. Made with mango, hibiscus, and coconut, these creations are hydrating, cooling, and refreshing. They will leave your guests asking for the recipe and second servings.

Ingredients

• 500 ml of milk
• 1 cup coconut water
• 1/2 tsp agar agar powder
• 1 cup whipping cream
• 9-10 fresh jasmine flowers
• 1 cup tender coconut pulp

Method

• Add a few fresh jasmine flowers to the milk overnight.
• The next day, add the required amount of sugar to this milk, heat it slightly and strain.
• Mix the tender coconut water and agar agar. Heat the mixture until agar agar dissolves.
• Mix this mixture with jasmine-infused milk (we added sugar during the infusion).
• Add tender coconut pulp and whipping cream
• Allow the mixture to cool and pour into individual cups.
• Refrigerate until set.

Also Read: Mixologists Share Cocktail Recipes That You Must Replicate

Hibiscus Rasmalai

The chef said, "Hibiscus rasmalai is a unique dessert that combines traditional Indian rasmalai with the flavour and colour of hibiscus. The dish typically consists of chenna balls soaked in a sweet and creamy milk syrup infused with the subtle tartness of hibiscus."

Ingredients

For Chhenna Patties

• 1 litre of full-fat milk
• 1 cup sugar
• 2-3 tbsp lemon juice
• 3-4 cups water

For Hibiscus Milk

• 500 ml full-fat milk
• 6-8 dried hibiscus
• 1/2 cup sugar
• 3-4 green cardamom pods
• 1 tbsp chopped pistachios
• A few strands of saffron

Method

For Chhenna

• Boil 1 litre of milk in a heavy pan.
• Once it reaches a boil, reduce the heat and add lemon juice gradually while stirring.
• When the milk curdles, switch off the heat. Strain it through a muslin cloth.
• Rinse under cold water to remove the lemony taste. Hang it for 30 minutes to drain.
• Knead the chhenna for 8–10 minutes until smooth.
• Make small discs (rasgulla-like), flatten gently.
• Boil 3–4 cups of water with a cup of sugar.
• Drop patties into the boiling syrup. Cover and cook for 15 minutes.
• Turn off the heat. Let cool. Gently squeeze extra syrup from the patties.

For Hibiscus Milk

• In a saucepan, heat 500 ml of milk. Add sugar, cardamom, and saffron.
• Simmer gently for 10–15 minutes, stirring occasionally.
• Steep hibiscus petals or tea bags in ¼ cup hot water for 10 minutes.
• Strain and stir the deep pink hibiscus infusion into the milk.
• Let cool completely, then refrigerate.

Assemble

• Add cooled chhenna patties to the hibiscus milk.
• Chill for at least 2 hours to let flavours infuse.
• Top with pistachios, dried rose petals, or even a fresh hibiscus petal.
• Serve cold.

Mambazha Pradhaman

Highlighting this recipe, Chef Sukesh said, "It is a luscious and festive Kerala-style dessert made from ripe mangoes, jaggery, and coconut milk — this pradhaman brings together tropical sweetness and warm spice, perfect for special occasions and traditional feasts."

Ingredients

• 2 cups of mango pulp
• 1 cup jaggery
• 1/2 cup thin coconut milk
• 1 cup thick coconut milk
• 1/4 tsp cardamom
• 1 tbsp ghee
• Nuts and raisins for garnish
• A pinch of salt

Method

• In a heavy-bottomed pan, cook the ripe mango pulp with a small amount of water until soft and pulpy.
• Stir in the melted jaggery and continue cooking until it blends well with the mango pulp. 
• Add the thin coconut milk and let the mixture simmer gently. Do not boil vigorously. 
• Lower the flame and add the thick coconut milk, cardamom powder, and ghee. Stir continuously to avoid curdling.
• Add a pinch of salt to balance the sweetness.
• In a separate pan, sauté nuts and raisins in ghee until golden. Garnish the pradhaman and serve warm or chilled.