Sweeten Your Cricket Watch Party with These Quick Dessert Recipes

Cricket matches are an exhilarating event in the sporting world. People from all across the globe come together to enjoy unparalleled sportsmanship and the exceptional skills of the world’s best cricketers. The tournaments are fast-paced, high-intensity one where every ball and every run counts. It’s a thrilling spectacle for the players and spectators. We all know that for Indians, cricket is more than just a sport; it is a passion and a unifying force. So, why not host a cricket viewing party at home with your friends and family this time around? Create a wonderful spread with some sweet and salty treats. Here are some quick dessert recipes that will surely make your watch party a hit. 

Banana Coconut Cake Recipe

Ingredients:

• 4 ripe bananas 
• 120 ml melted coconut oil
• 60 ml honey 
• 2 eggs
• 2 tsp vanilla extract
• 180 g flour 
• 1 1/2 tsp baking soda 
• 1 tsp ground cinnamon
• 1/4 tsp salt 
• 40 g unsweetened coconut flakes

Instructions:

• Preheat the oven to 180 C and grease an 8x8 inch baking tin with some butter or oil. You can even line it with some parchment paper. 
• In a large mixing bowl, add the mashed bananas, along with coconut oil, honey, and vanilla extract. Mix well. 
• Beat the two eggs separately, then incorporate that into this mixture. You can even use an electric mixture for this to get a smooth batter. 
• Then add the flour, baking soda, ground cinnamon, salt, and the coconut flakes. 
• Pour the batter into the prepped pan, then bake in the oven for around 30 minutes. 
• Let it cool in the tin for a bit, then remove and let it cool on a wire rack. 
• Cut into squares or slices and serve. You can also frost it with some melted dark chocolate if you like. 

Barfi Sweet Recipe

Ingredients:

• 250 g milk powdered 
• 240 g ghee
• 200 g sugar 
• 120 ml water
• Pinch of saffron 
• 16 g chopped pistachios

Instructions: 

• Add the milk powder and ghee in a large bowl. 
• Using your fingers, mix and crumble these ingredients together. 
• In a kadhai or a heavy bottomed pan, add the water along with sugar. 
• Bring this to a boil in order to dissolve the sugar and thicken into a syrup. 
• Once the sugar mixture is slightly thick, slowly add the milk powder and ghee into this and mix. 
• Mix until you get a smooth and silky consistency, with the water evaporating slightly. Then turn the flame to low. 
• At this point, you can add the saffron strands to this. 
• Transfer this mixture into a baking tin or a thali that’s lined with parchment paper. You can also use a silicone mold. 
• Smoother the mixture, top with some more saffron strands, and sprinkle with chopped pistachios. 
• Let the barfi set for an hour or longer, then cut into cubes and serve. 

Rum Cake Recipe

Ingredients:

For the cake:

• 4 eggs
• 3 egg yolks
• 120 ml dark rum
• 2 tsp vanilla extract
• 1 tsp almond extract
• 300 g cake flour 
• 220 g packed light brown sugar 
• 200 g granulated sugar 
• 2 tsp baking powder 
• 3/4 tsp salt 
• 226 g softened, unsalted butter

For the glaze:

• 113 g unsalted butter 
• 60 ml water
• 200 g granulated sugar 
• 90 ml dark rum 
• Pinch of salt

Instructions: 

• Preheat the oven to 170 C and grease a Bundt pan with some melted butter, then dust it with flour and shake off the excess. Set aside. 
• Whisk together dark rum, egg yolks, almond and vanilla extract, along with the whole eggs and the egg yolks. 
• Beat all these ingredients together and then add the softened butter too. 
• Whisk the dry ingredients into a large bowl. 
• Slowly incorporate the dry ingredients into the wet one until you get a smooth batter. 
• Transfer the batter into the prepared Bundt pan then bake in the oven for around 65 to 75 minutes. 
• Once done, let the cake cook down outside of the oven. 
• Prepare the glaze by melting butter in a saucepan, then add water and sugar, and bring all of this to a boil. 
• Turn the heat down to medium-low and let this mixture thicken. 
• Poke holes in the cake using a skewer, then pour the glaze into them. 
• Leave the cake to absorb all of the glaze, and let it cool down completely. 
• Slice and serve.