Try the Chef’s choice- Honey banana walnut kulfi

Try Out our new recipe suggested by Chef Ashwin Joseph. It is truly said that stressed is desserts spelled back wards. Share it with your friends.



750ml milk
700g banana puree
3-4 tbsp Under the mango tree honey
2-3 tbsp sugar
1/4 tsp cardamom powder
5-7 walnuts chopped
2-3 tbsp khoya/evaporated milk
A pinch saffron
2tbsp corn flour dissolved in 3tbsp milk


Take saffron and milk in a pan. simmer on a low flame for about 15 to 18 mins.
add sugar. stir till the sugar has dissolved.
-Dissolve the corn flour in 3 tbsp milk.
-Add this corn flour paste to the milk. keep on stirring so that no lumps are formed.
cook on a low flame. stir in between.
-Continue to cook till the mixture thickens. switch off the flame.
-Add the khoya/evaporated milk. stir and let the mixture cool.
-Add the banana puree, chopped walnuts and mix well.
-Pour kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
-Serve kulfi cold and sliced with topped with saffron, honey, cardamom powder.



Honey Chilli Sauce

Celebrity Chef Tarla Dalal’s recipe on Honey Chilli Sauce is a must try:


If you like to tease your taste-buds with such flavour combinations, then the honey chilli sauce, made of red and green chillies suspended in lemon-tinged honey is just perfect for you!


3/4 cup UTMT honey
1 1/2 tbsp finely chopped fresh red chillies
1 tbsp finely chopped green chillies
1 tbsp lemon juice


Combine all the ingredients in a deep bowl and mix well.
Refrigerate for atleast 1 hour.
Use as required or store refrigerated in an air-tight container.

Source: Tarla Dalal Recipes


Honey Hokey Pokey

hokey-pokey-5630eabf882b7 (1)

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I’ve found.

The quantities I’ve specified don’t make an awful lot – enough to fill a little tin 12cm in diameter by 6cm deep – but any more and you’d be sued by your dentist.

Makes: 125g / 2 cups

• 100 grams caster sugar
• 4 tablespoons golden syrup
• 1½ teaspoons bicarbonate of soda

1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so.
3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
4. Leave until set and then bash at it, so that it splinters into many glinting pieces.

Source: Nigella Lawson


Amla UTMT Honey Shot

Amla honey shot, the sour indian gooseberry and UTMT tulsi honey – this is definitely a match made in heaven! star anise contributes a faint but appreciable aroma and flavour to the drink. Remember not to add too much star anise lest it steals the show without letting the other ingredients to shine.



Glass used: shot glass


  1. Combine the indian gooseberry, indian gooseberry crush, staranise powder and 1½ cups of water in a mixer and blend till smooth. Strain the liquid and keep aside.
  2. Combine the strained liquid and UTMT Tulsi honey and mix well in a mixing glass.
  3. In each shot glass, place 1 tbsp of crushed ice and pour equal quantity of the juice over it. Serve immediately garnished with a staranise on the rim of each glass.

Source: Tarla Dalal


Christmas Honey Biscuits



  • 225 g UTMT honey of your choice
  • 225 g sugar
  • 225 g butter
  • 1/2 cup water
  • 570 g plain flour
  • 1 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp ginger


  • STEP 1 – Melt the UTMT honey, sugar, butter and water. Cool.
  • STEP 2 – Sift the flour, soda and spices into a mixing bowl.
  • STEP 3 – Add the melted mixture and stir thoroughly.
  • STEP 4 – Let stand overnight.
  • STEP 5 – The dough will harden, knead well after standing.
  • STEP 6 – Roll out dough onto a floured surface.
  • STEP 7 – Using Christmas shapes, cut out biscuits.
  • STEP 8 – Place on greased tray and bake at 180C for 15 minutes until golden brown.
  • STEP 9 – Biscuits will be soft out of the oven but will harden on cooling.

The dough must be left overnight, but not in the refrigerator. It goes quite hard and is easily kneaded. No extra flour should be used. For crispier biscuits roll the dough thinner. For chewy, softer biscuits, roll the dough out thicker.

Source: bestrecipes.com

Christmas Cake – Fig and Honey

This week we’re going to show you how our deliciously dark UTMT Wild Forest Honey can be used perfectly to create a rich Christmas cake!

You will need:

750g mixed dried fruit
100g blanched whole almond, roughly chopped
100g chopped peel
200g dried fig, roughly chopped
100g glacé cherry, well rinsed and quartered
300g plain flour
1 tsp ground cinnamon
1 tsp grated nutmeg
zest 1 lemon
250g lightly salted butter
250g light sugar
1 tsp vanilla extract
2 tbsp UTMT Wild Forest honey
1 tbsp black treacle
4 large egg
½ tsp bicarbonate of soda
1 tbsp milk
3 tbsp brandy


Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.

Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer – if it comes out clean, it’s ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it’s done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

Fig & honey Christmas cake

Source: BBC Good Food

Honey-Raisin Quick Bread

It’s Christmas season! Time to savour some tasty delights. Here’s a quick recipe on

Honey-Raisin Quick Bread

honey bread

You will need –

2 tablespoons butter or margarine – softened

1/3 cup UTMT Honey of your choice

3 tablespoon sugar

2 eggs

2/3 cup whole wheat flour

1 cup all-purpose flour

1 ½ teaspoons of baking powder

½ teaspoon each salt and soda

½ cup buttermilk

½ cup raisins, scalded

½ cup chopped nuts

1 teaspoon grated lemon rind

Here’s how to prepare it – 

Frisk and cream the first three ingredients thoroughly.

Add the eggs one at a time, beat it well after each blend.

Add the whole wheat flour.

Add the ingredients alternately with buttermilk, beat it until it has blended.

Add in the remaining ingredients and pour it in to a greased glass loaf pan.

Bake the mixture in slow oven, about 325 degrees F for 50 minutes.

Cool the formed cake and then cut it into slices.

Enjoy the delight!


Recipe: Honey Roasted Carrots


2 pounds baby carrots with tops
2 teaspoons olive oil
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shallot, finely chopped
2 tablespoons bourbon
2 tablespoons UTMT sweet clover honey
1 tablespoon chicken broth or water
1/2 teaspoon chopped fresh thyme


1. Place a small roasting pan in oven. Preheat oven and pan to 500°.

2. Cut tops from carrots, leaving 1 inch of greenery on each carrot.

3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.

4. Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.

5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.


Honey Butter



Here’s how you make some lip smacking honey butter.


3/4 cup of your favorite UTMT honey
3⁄4 cup powdered sugar
3⁄4 cup butter or 3⁄4 cup margarine, softened
1 teaspoon cinnamon


Blend all ingredients together and store in the refrigerator.




Wild Forest Honey Iced Coffee

UTMT Wild Forest Honey Iced Coffee

Here’s a summer cooler that won’t take you more than 3 mins to prepare.

You would need – freshly brewed coffee (cooled)
5 ice cubes
UTMT Wild Forest Honey

Here’s how its done!

Stir 1 tbsp UTMT Wild Forest Honey in the cooled coffee
Place the ice cubes in a separate tall fancy glass
Pour the coffee mixture in the tall glass with ice cubes
Add half a tbsp. UTMT Wild Forest Honey as topping

Enjoy This Summer Drink with a Dash of Forest Mystique