Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Easy Dessert Ideas Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

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rget dinner, let's move on to dessert. Indulge in these gluten-free ideas to help get you through hump day:

Banana and pistachio rice pudding: Because it's served chilled, this is one variation of rice pudding that fans can keep squirreled away in the fridge, ready to dish up whenever the craving strikes. Scented with cinnamon, cardamom and nutmeg and flavored with chopped pistachios and diced fresh bananas, it's a fun take on a classic dish.

Nutella chocolate espresso Kahlua mousse: Yes, you heard that right. It's as if Lawry's took everyone's favorite flavors and combined them in an easy-to-make dessert, with everything happily folded into a mousse that comes together in only 15 minutes. I can't think of a better way to celebrate the end of a day.

consider flank steaks with fresh chimichurri sauce. The sauce -- a little garlic, red wine vinegar, oil, fresh herbs and a touch of lemon juice -- comes together in almost no time, and those steaks will grill up in minutes. - See more at: http://latimesblogs.latimes.com/dailydish/2012/06/dinner-tonight-grilled-flank-steaks-chimichurri-sauce.html#sthash.hTvQknwx.dpuf

Mexican chocolate pots de creme: This dessert is a chocolate lover's dream come true. Carpe Diem was happy to share its recipe for this wonderfully rich pot de crème, which makes four to six normal servings (or two generous servings for a pair of serious chocolate lovers). Make this dish ahead of time, so it's chilled and ready to go after a long day.

You can find all of the recipes below.
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And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at
1/2 tablespoon butter
1/2 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup plus 1 tablespoon sugar
1/2 cup basmati rice, rinsed and drained
2 cups milk
1 cup cream
1/4 cup pistachios, shelled and chopped, plus extra for garnish, if desired

1 banana
1. In a medium saucepan, melt the butter over low heat. Stir in the cardamom, cinnamon, nutmeg and sugar and cook for 1 minute, stirring constantly.

2. Stir in the rice, milk and cream. Bring the mixture to a simmer over high heat, then reduce the heat to maintain a simmer. Cook the rice, uncovered, until very tender, stirring occasionally, 20 to 25 minutes.

3. Remove from the heat and set the pan aside, uncovered, until the rice cools to room temperature, about 30 minutes to 1 hour. (The pudding will be very soupy at first, but will thicken as the rice continues to absorb the liquid as it cools in the pan.) When the rice is almost cooled, peel and dice the banana.

4. Stir in the pistachios and banana, then cover and refrigerate the pudding until well chilled. Garnish with extra pistachios if desired. This makes about 3 cups rice pudding.

Each of 6 servings: 345 calories; 6 grams protein; 35 grams carbohydrates; 1 gram fiber; 21 grams fat; 12 grams saturated fat; 65 mg. cholesterol; 49 mg. sodium.
15 minutes, plus 2 hours chilling time. Serves 4
1/2 teaspoon instant espresso powder
1 cup heavy cream
1/2 cup Nutella spread
2 tablespoons Kahlua coffee liqueur
Whipped cream, for garnish
Toasted nuts or peanut brittle, for garnish
1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.
1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks

6 ounces Mexican chocolate (preferably Abuelita), finely chopp
6 ounces bittersweet chocolate, finely chopped

1. In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

2. Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

3. Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.
4. Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds
1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds. Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.

Whipped cream and assembly
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds

Maldon salt or another coarse sea salt
In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.
2. Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.
Each of 6 servings: 652 calories; 12 grams protein; 49 grams carbohydrates; 3 grams fiber; 50 grams fat; 24 grams saturated fat; 273 mg cholesterol; 40 grams sugar; 59 mg sodium.