Tag Archives: Sweet Tooth

Cheers to a sweet indulgence that breaks no “keto” rules

Yesterday afternoon, my husband and I were at Saravana Bhavan for lunch.  Me hankering for my favorite combination platter, him scanning for his keto friendly options.  And when my plate came with sheera (a cream of wheat dessert), he was not a happy camper.  It was like a three-year-old who wanted to have the same dessert, but his disciplined nature would not allow him to!

Back home, I kept hearing the little groans of wanting a similar dessert.  So, with the ingredients in our pantry and fridge, I whipped up these almond dessert cups.  He loved them and of course, I was happy that they were ready in about 20 minutes (minus the refrigeration time, if you prefer it cold).


1.5 cups milk (I used 2% since that’s what I had at home)

.5 cup heavy cream

1.5 cups almond flour

1 cup allulose (you could use erythritol)

1 tsp cardamom powder

2 tsp sliced almonds (plus a few more for decorating)

4 tsp ghee

How To:

Pour the milk and heavy cream into a heavy bottom pan and warm the mixture ever so slightly over a low flame.

Turn off the stove, sprinkle the almond flour, allulose, and cardamom powder into the milk/cream mixture and mix thoroughly with a wooden spoon or spatula.

Turn the stove back on, add the ghee and keep stirring the mixture at medium heat till it thickens and is the consistency of thick glue (about 15 minutes).

Turn off the stove and portion the dessert into six little cups and top with the remaining almonds.


PS.  You can have it warm or serve it cold after sticking it in the fridge for an hour.


An abundance of figs = figutopia!

The season between summer and fall appears to be the time when fresh figs make their appearance in abundance in markets and stores.  Growing up in India, the only figs we had ever tasted were the dried kind and since these were much too expensive for our humble, middle class budget, we eagerly looked forward to receiving them in gift boxes around the Diwali holiday season.

To be completely honest, I only discovered fresh figs a few years ago and my adventures in the kitchen with these delectable powerhouses of fiber, vitamins and minerals is even more recent.

Since imitation is the best form of flattery, I am not ashamed to admit that I recently followed a few published recipes to attain a state that I am going to call as “figutopia” also known as “fignirvana”.

The first dish was an incredibly easy but amazing to look at fig galette that I have served and eaten plain or with ice cream and/or whipped cream.  Even in its simplest state, the crumbly, shortbread crust barely hugging an abundance of glorious fresh figs is a match made in heaven between nature and manmade.  As we bit into morsels of the crust which melted in our mouths, we would be surprised with the figs that had turned slightly jammy under the heat and warmed their way through our taste buds.

This is what the galette looked like pre and post baking.  You can find the recipe from the team @cookinglight here.


The second baking expedition involved a fig and almond cake from the super inspiring team @nytfood.  This one intrigued me because of the low levels of flour in the recipe and the addition of freshly ground almonds to make the batter.  Again, while this was easy to make, it looked stunning, giving the illusion of tons of hard work in the kitchen!

Take a look at the cake below pre and post baking.  Do you agree that it looks absolutely beautiful?  You can find the recipe here! Our thumbs up came from the man of the house who finished every last morsel on his plate 🙂


I plan to try a few more dishes before these fresh figs disappear for the season.  This thought makes me sad and long for living in a place like California where these fruits are abundant.  I’d love to hear more about your favorite ways to eat and prepare figs.  Please share.



The Fractured Prune- A Delicious Breakfast Treat

Yummy creations at the Fractured Prune

By Rohan: 

If you find yourself in Ocean City, Maryland as we prepare to embrace for chilly fall weather here on the East Coast, make sure to check out the Fractured Prune. Despite the rather unusual name for a dessert place, this small pastry shop with several locations along the Ocean City Boardwalk is doing donuts a little differently. While your traditional Dunkin Donuts offers pre-made flavors, The Fractured Prune takes the fried delicacy to a whole new level by allowing you to completely customize your donut-eating experience.

What does this mean? You start out with a plain, old-fashioned donut. From there, you get to choose a flavor of frosting. The Fractured Prune offers everything from the typical vanilla and chocolate to the obscure frosting top such as blueberry and maple syrup. Once your donuts are nice and sticky, its time to select toppings. Here, you can go the more traditional route and stick with sprinkles and nuts, or try adding graham cracker crumbs to make a donut taste like Grandma’s apple pie.

In addition to serving delicious handmade donuts fresh from the fryers, the Fractured Prune offers a lively and colorful dining experience. From serving their steaming hot donuts on frisbees to use later at the beach to 50’s memorabilia plastered all over the walls, this is an Ocean City attraction that you don’t want to miss.

If you are taking kids to the area or just want to splurge on a sugary snack for yourself, look no further than the Fractured Prune! For more information about their Ocean City locations, check out out http://www.fracturedprune.com/menu_oc.php