Are you one of those people with a sweet tooth who craves desserts but can’t savour them? Well, while you might think they are unhealthy, but do you know eating dessert has so many positive effects on your brain? Yes, that is right.
Desserts such as doughnuts, chocolate cake, or ice cream put you in a good mood. When it comes to having a favourite dessert, it can be tough to pick just one. However, no other food can give you more pleasure and satisfaction than these sweet dishes.
The desserts have a high amount of carbohydrates that help the body and brain produce happy chemical serotonin that contributes to the overall well-being and happiness.
They are packed with nutrients. Do you know why you crave dessert so much? It’s primarily because of carbohydrates. Well, while they may not be the healthiest form of carbohydrate consumption, the right amount of sweet dishes can fuel your body and mind by providing all the necessary vitamins in fibre to your diet. Also, desserts are a great way to incorporate fruits into your diet. Be it a mango smoothie or a fruit cake, and the options are endless and delicious.
Consuming dark chocolate even in lesser quantities can help in reducing the risk of heart stroke and blood pressure. It is rich in flavonoids that have colossal anti-inflammatory and immune health benefits.
So, are you craving something sweet? Here’s a delicious dessert recipe:
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 2-3 hours
Serves: 4
Ingredients:
- 3 Spongy Rasgullas
- 10 Biscuits (Marie Brand) Crushed
For the chocolate sauce:
1 Cup Water
1 tbsp cocoa powder
3 tbsp sugar
½ tsp butter
2 tsp cornflour, dissolved in 2 tsp water.
For the caramelised nuts:
½ cup nuts, lightly crushed (walnuts/cashews/almonds)
1 tbsp butter
2 tbsp sugar
½ brick vanilla ice cream
Recipe:
1. Put the water in a small pan; stir in the cocoa powder, sugar and butter and heat gently.
2. Add the cornflour and stir until the sauce thickens.
3. Remove the pan from the stove and let it cool.
4. Heat the nuts, butter and sugar in a small pan until the sugar turns golden brown and coat the nuts.
5. Transfer the nuts to a greased baking tray or steel thali; cool and crush again.
6. Squeeze out some of the syrup from each Rasgulla and put them into a bowl.
7. Mash all the Rasgullas with a fork, then stir in the biscuits.
8. Spread the mixture on the base of a serving dish and cover it with vanilla ice cream. Make an even layer.
9. Pour the chocolate sauce over the ice cream and sprinkle the roasted nuts over it.
10. Freeze for 2 to 3 hours.
