Persimmons, known locally as amarphal or ramphal, are one of winter’s most underrated fruits in India. With their honeyed sweetness and custard-like texture, they lend themselves beautifully to desserts. While persimmons can be eaten fresh, an easy way to elevate them is by turning them into a quick pudding or mousse that requires minimal effort and no baking. (Image: AI-generated)
Persimmons are naturally sweet, which means you don’t need added sugar. Their soft flesh blends into a creamy consistency, making them perfect for puddings, smoothies, or even ice creams. Rich in fiber, antioxidants, and vitamins A and C, persimmons are not just tasty but also nourishing, ideal for a guilt-free dessert. (Image: AI-generated)
No-Bake Persimmon Pudding: Ingredients needed are 2 ripe persimmons (soft and pulpy), ½ cup fresh cream or thick yogurt (for a lighter version), a pinch of cinnamon or cardamom powder (optional), and chopped nuts or seeds for garnish. (Image: AI-generated)
Method: Scoop out the flesh of ripe persimmons and discard the skin. Blend the persimmon pulp until smooth. (Image: AI-generated)
Fold in cream or yogurt gently to create a silky texture. Add a pinch of cinnamon or cardamom for warmth. Chill in the refrigerator for 1-2 hours. (Image: AI-generated)
Serve in small bowls, topped with chopped almonds, walnuts, or sesame seeds. The result is a creamy, fragrant pudding that feels indulgent yet is incredibly easy to prepare. (Image: AI-generated)
This dessert pairs beautifully with winter meals. Serve it after a hearty dinner of bajra roti and sarson ka saag, or as a light afternoon indulgence with masala chai. Its natural sweetness makes it a healthier alternative to traditional halwas and laddoos, while still delivering that comforting winter warmth. (Image: AI-generated)
