One of my favorite things to do now is pulling out a random cookbook and going through it during my sleep time. Once the kids are tucked into their bed – that’s a different story altogether! – I look into my bookshelf and pick up one, it maybe a full fledged cookbook or a magazine that I purchased sometime back and then take that along with me to my bedroom. I spend 15 minutes browsing through and folding up pages of recipes to try soon. Those folded pages are alas getting more and more day by day, hehe…
Talking about putting kids to sleep – I sometimes wonder why kids don’t love to sleep these days. True, during those days, our alarm – read, my umma 😉 – would ring up by 9:30 pm, pushing us off into the washroom to wash ourselves and change and by 9:50 pm sharp, the lights would go off in the room. In case she hears some hush-hush from the room, around 10, she would open the door and check. Out of fear of getting caught, we would tightly close our eyes, and then slide into our sleep… I feel we hardly gave her any work. But even though they wake up quite early, my kids don’t want to sleep. I see sleep literally see-sawing in Azza’s eyes while having her dinner, but she would fight with it to keep it wide open. It is literally a war – I have to sometimes resort to pulling a twig to get these imps into the washroom. What all excuses they come up with, SubhanAllah! We really weren’t smart enough… 😀 Finally almost around 10 pm, I pack them off but not after a little pinch for both of them for switching back the lights on after I switched them off. Can’t help it, I am literally a beast once sleep strikes me… 😉
I sometime ago mentioned about a little book that I had with me during my teenage days in this post. This recipe belongs to the same collection. After a little party, I had some leftover whipped cream and hung curd. I thought of ice cream and I wasn’t really in a mood for it and that is when I suddenly remembered about this recipe. I am so happy I made it – this is so airy, so delicious and doesn’t make you feel guilty of having it at all. The yogurt gives it a lovely texture and the rosewater lifts up the dessert. I love the flavor and aroma of rose water a lot so naturally, this has to become a loved dessert for me. This dessert feels like shrikand, but in a more set format. It is so easy to make for a light after-lunch dessert. What more, if you like them like ice cream, just freeze them and they would surely come out perfect, thanks to the whipping cream and gelatine! Love mousse? Then here are a few off them from the blog:
Off to the recipe…
- 2 cups whipped cream
- 1 cup thick yogurt
- ¼ cup sugar
- 1 tsp gelatine
- ¼ cup hot water
- 1 tbsp rose water
- Chopped pistachios for garnish
- Bloom the gelatine into the hot water. Set aside.
- Beat the yogurt and sugar into the whipped cream.
- Add the gelatine water and rose water and beat briefly.
- Pour into moulds and allow to set for a couple of hours. Garnish with pistachios.