CISC Recipe Book – Holiday Desserts

Crispy Christmas Treats

By Synnøve Helset


  • 100 g chocolate (50 g white and 50 g dark)
  • 25 g coconut fat/oil
  • 4-5 dl regular rice krispies


  1. Melt coconut fat/oil in a casserole
  2. Remove casserole form heat
  3. Add the chocolate and stir a little until completely melted
  4. Add rice krispies and stir until all krispies are covered in chocolate
  5. Spread out on a tray
  6. Leave in refrigerator until hard
  7. Cut into cubes and eat  

Carrot Pudding

By Kamaljeet Kaur

Carrot Pudding Dessert (known as Carrot Kheer in India) is a rich and creamy sweetened dessert recipe made with grated carrots and full cream milk. Kheer recipes are favorite recipes for many Indians and are made for various occasions & celebrations.


  • Ghee/Clarified butter: 1 tbsp
  • Grated carrots: 1
    1/2 cup
  • Full cream milk: 4 cup
  • Sugar: 1/4 cup
  • Almonds: 7-8
  • Cashews: 10
  • Raisins: 2 tbsp
  • Cardamom powder: 1/4 cup


  1. Firstly, in a large sauce pan heat 1 tbsp ghee
  2. Add the grated carrots 1.5 cup and sauté till it become tender (approx. 5 minute)
  3. Now, add 4 cup milk and get the milk to boil on the medium flame.
  4. Stir occasionally and boil the milk for approx. 10 minute or until the milk thickens.
  5. Add 1/4 cup sugar and stir well.
  6. Continue to boil for 10 mints, or until milk thickens and turn creamy.
  7. Add 1/4 tsp cardamom powder, dry fruits and mix well.
  8. Finally, serve carrot kheer chilled or hot with your love ones.

Cracked Wheat Pudding

By Ameya Joshi-Khati


  • 1 cup broken wheat (Daliya/cracked wheat)
  • 3 tbsp Ghee
  • 2 tbsp rice, soaked in water for 30 minutes
  • 3/4 to 1 cup jaggery, grated
  • 3 tbsp fresh coconut, grated
  • 1/4 tsp nutmeg
  • Pinch of saffron strands
  • 2 tbsp cashews, almonds or any other nuts of your choice
  • 2 cups milk
  • Silvered almonds, pista or cashews for garnish


  1. Heat ghee in saucepan.
  2. Add the cashew, almonds and any other nuts. Sauté for one minute and take out the nuts onto a plate.
  3. In the same pan, add cracked wheat. Stir and roast until you get the distinct aroma.
  4. Take it off the heat. Cool slightly and pressure cook the cracked wheat and rice with 2.5 to 3 cups of water until it becomes soft, about 3 whistles and 10 minutes on sim.
  5. In the saucepan, add cracked wheat, coconut and jaggery, and heat this mixture until the jaggery dissolves. Add some water if required.
  6. Add the saffron and nutmeg to the milk.
  7. Add the milk and nuts to the kheer and cook for a few minutes.
  8. Serve the whole cracked wheat pudding hot or cold garnished with silvered nuts.

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