A refined celebration of summer treats through desserts, crafted with elegance, intention, and a deep sense of seasonal indulgence—paired with easy-to-use recipes for you, your family, and friends to drool over at home
As temperatures rise and the mood turns to leisurely lunches and breezy evenings, summer brings a renewed appreciation for flavour-led experiences. This season, indulgence takes centre stage with elevated desserts that cool the senses and satisfy every craving.
In this special feature, we’re bringing our readers a true treat—exquisite summer dessert recipes by Chef Sukesh of Gateway Bekal, crafted exclusively for you to try at home.
These creations blend tradition, innovation, and finesse, but they’re also surprisingly accessible, making them perfect for enthusiastic home cooks.
Rooted in culinary craftsmanship and designed for memorable moments, each recipe reflects a deep understanding of ingredients that shine in the summer heat. So go on—get your chef’s cap on, preheat the oven (or chill the cream), and treat your family and friends to restaurant-style decadence in your very own kitchen.
Rooted in culinary finesse and designed for moments that linger, this feature invites you to explore the richness of the summer season with the help of these easy to use recipes —served with elegance and intention.
SWEET ESCAPES: Summer Dessert Recipes by Chef Sukesh, Gateway Bekal
MAMBAZHA PRADHAMAN
A luscious and festive Kerala-style dessert made from ripe mangoes, jaggery, and coconut milk — this pradhaman brings together tropical sweetness and warm spice, perfect for special occasions and traditional feasts.
Ingredients
- Ripe mango pulp – 2 cups (preferably Alphonso)
- Jaggery – 1 cup, melted (approx. 240 ml)
- Thin coconut milk – ½ cup
- Thick coconut milk – 1 cup
- Cardamom powder – ¼ teaspoon
- Ghee – 1 tablespoon
- Nuts and raisins – for garnish (cashews preferred)
- Salt – a pinch
Method
1. Cook the Mangoes
In a heavy-bottomed pan, cook the ripe mango pulp with a splash of water until soft and pulpy.
2. Add the Jaggery
Pour in the melted jaggery and stir until it blends smoothly with the mango. Let it simmer gently.
3. Simmer with Thin Coconut Milk
Add the thin coconut milk and allow the mixture to simmer. Keep the heat gentle to preserve the delicate flavours.
4. Incorporate Thick Coconut Milk
Reduce the flame further and stir in the thick coconut milk, cardamom powder, and ghee. Keep stirring continuously to maintain a smooth texture and prevent curdling.
5. Final Touch
Add a pinch of salt to enhance the overall flavour and balance the sweetness.
6. Garnish and Serve
In a small pan, sauté cashews and raisins in ghee until golden. Garnish the pradhaman and serve warm or chilled as desired.
HIBISCUS RASMALAI – Chef Sukesh of Gateway Bekal
This unique dessert combines traditional Indian rasmalai with the vibrant flavour and colour of hibiscus. Chenna patties are soaked in a sweet, creamy milk syrup subtly infused with hibiscus, creating a refreshing floral twist.
Ingredients
For the Chenna Patties:
- Full-fat milk – 1 litre
- Lemon juice or vinegar – 2 to 3 tablespoons
- Water – 3 to 4 cups (for syrup)
- Sugar – 1 cup
For the Hibiscus Milk:
- Full-fat milk – 500 ml
- Sugar – ¼ cup (adjust to taste)
- Dried hibiscus petals – 6 to 8 (or 2 hibiscus tea bags)
- Green cardamom pods – 3 to 4 (lightly crushed)
- Saffron strands – a few (optional)
- Chopped pistachios – 1 tablespoon (for garnish)
Method
1. Prepare the Chenna
- Bring 1 litre of milk to a boil in a heavy-bottomed pan.
- Lower the heat and add lemon juice gradually, stirring gently until the milk curdles.
- Once separated, turn off the heat and strain through a muslin cloth.
- Rinse under cold water to remove the acidic taste, then hang for 30 minutes to drain excess whey.
- Knead the chenna for 8–10 minutes until smooth and pliable.
- Shape into small flat discs.
2. Cook in Sugar Syrup
- In a separate pan, boil 3–4 cups of water with 1 cup of sugar to make a light syrup.
- Add the chenna discs to the boiling syrup and cover.
- Simmer on medium heat for 15–20 minutes.
- Allow the patties to cool in the syrup.
3. Infuse the Hibiscus Milk
- Boil 500 ml milk with crushed cardamom, saffron, and dried hibiscus petals (or tea bags).
- Simmer gently for 10–12 minutes to allow flavours to infuse.
- Strain the milk and stir in sugar. Let it cool completely.
4. Assemble the Dessert
- Gently squeeze excess syrup from the chenna patties.
- Place them in chilled hibiscus-infused milk.
- Garnish with chopped pistachios.
- Serve cold for a delicately floral finish.
MULLAPPOO ELANEER PUDDING – Chef Sukesh of Gateway Bekal
Jasmine Elaneer Pudding is a refreshing aromatic dessert that combines the sweetness of tender coconut water (Elaneer) with the fragrance of jasmine flowers. This dessert is perfect for warm weather or special occasions. Elaneer is a popular ingredient in many south Indian desserts, particularly in Kerala cuisine. The addition of jasmine infuses a unique and captivating flavour profile. This pudding has light and refreshing texture, delicate jasmine flavour and aroma, sweetness from tender coconut water and sugar and it can be served chilled or at room temperature.
Ingredients
- Milk – 500 ml
- Fresh jasmine flowers – 9 to 10
- Sugar – as required
- Agar agar powder – ½ teaspoon
- Tender coconut water – 1 cup
- Tender coconut pulp – 1 cup
- Whipping cream – 1 cup
Method
1. Infuse the Milk
- Add fresh jasmine flowers to the milk and let it rest overnight.
- The next day, strain the milk and add the required amount of sugar.
- Warm gently until the sugar dissolves.
2. Prepare the Agar Agar Mixture
- Mix agar agar powder with tender coconut water in a pan.
- Heat until the agar agar dissolves completely.
3. Combine Ingredients
- Blend the jasmine-infused milk with the agar agar mixture.
- Add tender coconut pulp and whipping cream. Stir well.
4. Set the Dessert
- Allow the mixture to cool slightly.
- Pour into individual serving cups or moulds.
- Refrigerate until fully set.
MANGO-THYME VANILLA PASTRY SLICE – Chef Sukesh of Gateway Bekal
A refreshing summer dessert, this layered pastry combines the sweetness of ripe mangoes with the earthy aroma of fresh thyme. Moist vanilla sponge, luscious mango-thyme compote, and airy whipped white chocolate cream come together in a delicate and flavourful slice.
Ingredients
For the Vanilla Sponge Cake
- Butter – 1½ cups, softened
- White sugar – 3 cups
- Eggs – 5
- Vanilla extract – 2 teaspoons
- Vanilla essence – a few drops
- Buttermilk – 1 cup
- All-purpose flour – 3 cups
- Baking powder – ½ teaspoon
For the Filling
- Ripe mangoes – 300 g, diced
- Sugar – 50 g
- Fresh thyme – 1 sprig
- Mango pulp – 300 ml (for soaking sponge)
For the Icing
- White chocolate – 400 g
- Heavy cream – 200 g (warmed)
- Whipped cream – 150 g
Method
1. Prepare the Vanilla Sponge Cake
- Preheat the oven to 170°C.
- Grease and flour a 9-inch cake ring.
- Combine the flour and baking powder in a bowl and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and vanilla essence.
- Add the flour mixture alternately with buttermilk, mixing until just incorporated.
- Pour into the prepared pan and bake for approximately 60 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack and cool completely.
2. Prepare the Mango-Thyme Compote
- In a pan, cook diced mangoes with sugar and fresh thyme until soft and lightly syrupy.
- Remove the thyme sprig and allow the compote to cool completely.
3. Prepare the Icing
- Melt white chocolate and mix in warm heavy cream until smooth and glossy.
- Let it cool, then gently fold in the whipped cream to create a light, airy texture.
4. Assemble the Pastry Slice
- Slice the sponge cake horizontally into three equal layers.
- Lightly soak each layer with diluted mango pulp.
- Spread a layer of whipped white chocolate cream over the sponge and top with mango-thyme compote.
- Repeat with the second layer.
- Place the final layer and coat the top and sides with the remaining cream.
- Smooth the surface and refrigerate for at least one hour.
5. Garnish and Serve
- Cut into elegant wedges. Garnish each slice with fresh mango and a sprig of thyme.
A Taste of Summer, Served in Style
Planning a chic gathering or craving something indulgent on a quiet evening? These desserts capture the essence of refined summer living. Every recipe reflects craftsmanship, seasonality, and the distinct flair of the Gateway Bekal, Kerala. Flavour meets finesse in creations designed to elevate the everyday into something exceptional. This summer, elegance begins on the plate.
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