Who said summer is not the right time to indulge in sweets? Healthy sweets with home made ice-creams are just the right combination to enjoy in this weather.

You can cool yourself with Jamun Kulfi or a Thandai Kulfi and savour a rainy weekend with black tea and a blueberry muffin. The options are gallore.

Here are a recipes to try at home as the weekend comes nearer.

Blueberry Muffins with Sour Cream frosting

Ingredients

Butter: 212 gms
Sugar: 325 gms
Eggs: 187 gms
Baking powder: 12 gms
Flour: 285 gms
Salt: 1 gm
Vanilla Essence: 1 ml
Milk: 225 ml
Yoghurt: 325 gms
Blueberry filling: 150 gms

Method

Muffin:

Lay out muffin trays with muffin paper cups. Melt butter, sieve flour, baking powder and salt together. Beat eggs and sugar until fluffy ( 5to 6 minutes). Add butter, milk, yoghurt and vanilla essence. Fold in flour, salt and baking powder until just moistened, pipe or scoop muffin batter into the cups. Mix blueberry filling in muffin mixture. Fill 3/4th of the cup with the batter and bake at 190 C for 25 minutes. Allow it to cool and pipe frosting on top.

Frosting:

Whip heavy cream with icing sugar till fluffy. Fold in yoghurt, butter milk and vanilla. Garnish a spoonful on muffins

( Recipe courtesy: Vivanta New Delhi, Dwarka )

Thandai Kulfi

Ingredients

Milk: 1 ltr
Condensed Milk: 40 gms
Sugar: 100 gms
Thandai Masala: 50 gms
Saffron: a few threads
Elaichi Powder: 10 gms
Pistachios: 10 gms
Mint for garnish

For Thandai Masala

Make a fine powder of almond,cashewnut,rose petal,aniseed,blackpepper corn,saffron,elachi,poppy seed.

Method

Boil and reduce milk to its 2/3 quantity. Add sugar and elaichi powder,condensed milk. Add thandai mix to the mixture and cook. Add kewra,rose water and check consistency. Pour the mixture in moulds as desired Refrigerate in freezer. Serve frozen with fresh orange segment,mint ,chopped pistachios and milk quennel.

Homegrown Jamun Kulfi

Ingredients

Milk: 1 ltr
Condensed Milk: 40 gms
Sugar: 100 gms
Fresh Jamun Pulp: 50 gms
Saffron: A few threads
Elaichi Powder: 10 gms

Method

Boil and reduce milk to its 2/3 quantity. Add sugar and elaichi powder. Make two equal parts. Add jamun pulp to one part and saffron to other. Pour the mixture in moulds as desired. Refrigerate in freezer. Serve frozen,as displayed.

( Recipe Courtesy: Sivanand Kain, Jaypee Greens Golf Course & Spa Resort, Greater Noida)