Get creative as you try out this fruity burger-shaped dessert with layers of strawberry, kiwi and lychee, sweetened with date palm jaggery sap for an organic and healthy sweetness.

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: Six

1 lemon, juiced
½ cup water
3 litres cow milk (full cream)
500 ml date palm jaggery
5 cups sugar
5 cups water
1 tsp rose water
3 strawberries, sliced
1 piece kiwi, peeled and sliced
3 pieces Lychee, sliced


1 Sieve the lemon juice so that it has no solid particles. Mix it with half a cup of water and set aside.

2 Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally. As the milk comes to a boil, add the lemon juice gradually and stir gently. When the milk curdles, separate the whey and turn off the heat.

3 Wrap the cheese in the cloth, and rinse under cold water for at least five minutes, and squeeze well.

4 Once it is drained, place on a dry, clean plate and knead the cottage cheese by dragging the palm of your hand hard for at least 20 minutes until the cottage cheese almost rolls into mooth soft dough.

5 Divide the dough into six parts and roll to look like smooth burger buns with a flat base

6 Mix the date palm jaggery with water on medium heat and bring to a boil. Add the burger bun shaped cheese balls to it. After the jiggery syrup starts boiling, turn the heat to medium and cook for about 10 to 15 minutes. Continue to add warm water at regular intervals to keep the consistency of the syrup constant. After 10 minutes of cooking, add water every minutes.

7 When ready, the cheese balls will float on the surface of the syrup and show a fine network of lines or cracks. Remove them carefully and let them cool. Add rose water and cooled syrup and set aside for at least another 30 minutes

8 Divide each burger bun into two halves and layer each with slices of strawberry, lychee and kiwi. Cap it up with the other half and serve.

(Courtesy, Executive Chef Aman Tandon at ThePrideHotels Ahmedabad)

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