Midnight sugar pangs or afternoon cravings, desserts in any shape or size are always a blessing in disguise. You may not have the time and patience to make sweets in advance and gorge on them later. So, we bring to you easy recipes that can be made and relished at any time of the day.

  Whole Wheat  Pancakes  

Ingredients

1 cup Whole wheat flour 2/3 Refined flour 1/3 cup Oats 1 tsp Baking soda 2tsp Brown sugar 1 tsp Salt 1/3 cup Unsalted butter 2cup Butter milk 2Eggs (beaten)

Method

In a bowl mix whole wheat flour, refined flour, oats, baking soda, brown sugar and salt. This can be made in large quantities and be stored in air tight box. For the pancakes, in a bowl add dry ingredients and create a well in the centre. Add melted butter, butter milk and the beaten eggs to make a thick pancake batter of pouring consistency.
 
Let it rest for 10 minutes. Mix again. Heat a non-stick pan, add one ladle of the batter and cook. Once the batter starts rising turn over flip over and cook on the other side till both sides are golden brown. Serve with honey, maple syrup or chocolate sauce.

(By Executive chef Vijay Deokar, Oakwood Premier)

  Khajoor KiI Barfi  
 
Ingredients

150 gm Mawa 50 gm Powdered sugar 50 gm Diced khajoor (dates) 20 gm Ghee 50 ml Buffalo milk

Method

Heat the ghee in a thick bottom kadhai. Add the milk and mawa (available from any mithai shop). Cook on a medium heat till it starts leaving the sides. Add sugar and chopped dates. Cook for five more minutes and then allow to cool in same kadhai. When it is just warm, remove on a ghee greased tray and spread evenly. Allow to cool. Make a mark for cutting uniformly in any desired shape and allow it to get set. Serve at room temperature or chilled garnished with chopped dates or nuts.

(by Pastry Chef Shivprasad, Four Points By Sheraton)

  Mango Fantasy  
 
Ingredients

200g dices +100 gm puree of Alphonso Mangoes 100 ml Fresh Cream 20 gm Icing Sugar 3gm Agar Agar 5gm Chocochips or flakes (for garnish)

Method

Soak the Agar Agar in water (20 ml) for 10 minutes. Warm for the Agar Agar to melt. Whip the cream with sugar till soft peak. Mix the agar agar (pure vegetarian and works like gelatin for set desserts). Present in a suitable glass (four glasses) with diced mangoes at the base, apply the mango puree on the glass sides for a nice appearance. Garnish with diced mangoes and the chocolate flakes or chips.

(by Pastry Chef Shivprasad, Four Points By Sheraton)