Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top. 

MANGO SABUDANA PUDDING

Sabudana and mango dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with mango! So, presenting Mango Sabudana pudding recipe which is very easy and quick to make with handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Mango - 1 (pureed)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Sugar - 2 tsp (as per your taste)

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a blender jar add chopped mango pieces and make smooth puree. Once the pudding is cool down, add the mango puree into it and mix well.  Add chopped nuts. Pour into serving bowls and serve chilled with some fresh mango pieces on the top. 

Muhallebi | Malabi Pudding

Muhallebi is a milk pudding that has legendary origins from Persia. The basic ingredients are milk, sugar, rice/corn flour and rose syrup. This dessert is popular in the Middle Eastern countries. I have twisted this with a chocolate syrup topping, instead rose syrup. 

Ingredients

1. Milk - 500 ml
2. Corn flour - 3 tsp
3. Sugar - 4 tsp
4. Condensed milk - 3 tsp
5. Rose water - 1/4 tsp
6. Chocolate chips for garnishing

Process

1. Boil milk in a saucepan. Add sugar and stir it until the sugar dissolves.
2. Add condensed milk and stir nicely. 
3. In a bowl dissolve Cornflour in water and add this mixture to the milk.
4. Keep stirring to avoid any lumps. Add rose water and mix it well. Let it cook until you get desired consistency. Turn off the flame. 
5. Pour the Malabi pudding into serving glasses and refrigerate it overnight or minimum 6-8 hours. 
6. Once the pudding is set, pour chocolate syrup on the top and garnish with some chocolate chips and dry fruits, whichever you like. Serve chilled. 

RECIPE REEL UPDATED ON MY INSTAGRAM PAGE. @romisrecipe

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.

CARROT KHEER / GAJOR'er KHEER

Carrot kheer is a delectable and welcome change to the regular desserts and is definitely one of the best healthy kheer. Its one of the easiest and quickest ways to make carrot kheer in under 30 minutes. This is a must try winter dessert recipe. 

Ingredients :

1. Carrot - 1 cup (boiled and mashed)
2. Ghee - 1 tsp
3. Milk - 2 cup (full cream)
4. Sugar - 1/2 cup or Jaggery
5. Cardamom powder - 1/4 tsp
6. Pistachios or any nuts of your choice

Process

1. Boil milk and reduce to half, when you are using full cream milk, it wont take much time. 

2. In a separate pan, add ghee and mashed carrot and saute for 5 to 10 minutes so that the raw smell of the carrot goes out. Add cardamom powder and pishachios or any nuts of your choice and mix well.

3. Now add the reduced milk in the carrot mix pan and add sugar or jaggery whichever you are using. Mix well and switch off the flame. Let it cool for some time.

4. Pour in the serving bowls and keep in the refrigerator for half-an-hour. Your winter dessert is ready to serve.

Sabudana kheer with Jaggery

Kheer or payesh is an Emotion to many of us, who have a sweet tooth. Kheer is a Global dish and it unites three different cooking traditions - Southern Asian, Persian and Western. Of course this is known by different names like rice pudding in the West, Payasham in the South and Shir Berenj in the Middle Eastern countries. Here the twist is, in the frame you can see creamy, delicious and thick kheer made with Sabudana (tapioca pearls) and this is a no-sugar kheer. I have added jaggery to keep the sweetness intact. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Jaggery Powder - 2-3 tsp (as per your taste buds)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Raisins - 1 tsp
7. Ghee - 1 tsp

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a separate pan, add jaggery powder and half cup of water, and boil it properly. Let is also cool down on room temperate. Once the jaggery syrup is completely cooled down, add this syrup into the kheer. 

4. Fry the nuts and raisins in ghee and pour it over the kheer.

Serve sabudana kheer warm or chilled.

STRAWBERRY CUSTARD PUDDING

This is the most delicious and heavenly pudding that I have made today for dessert. I love strawberry, as a fruit, but never liked the flavor of strawberry in food, hence some twist here. Do try this 3 step easy recipe, I bet you are going to love this.

Ingredients

1. Strawberry custard powder - 3 tsp
2. Milk - 2 cup
3. Sugar - 1/2 cup
4. Cornflour - 2 tsp
5. Coconut dust 

Process:

1. Mix all the ingredients (except coconut dust) in a mixing bowl. Give a good mix, there should not be any lumps. 

2. Boil till it gets thick. Grease a glassware tray and sprinkle some coconut dust in the tray. Then add the custard in this tray in even form and sprinkle some more coconut dust. Keep it in the refrigerator and let it cool for 3 hours. 

3. Cut into pieces and serve chilled.You can garnish with some pistachios or other dry fruits also.

MANGO SABUDANA PUDDING

Calm your cravings with Mango Sabudana Pudding. This easy-to-make pudding evokes nostalgia for summers in every bite. Try this easy recipe at home. I am sure not only the bongs, but many people have tried this dessert at least once. With Mangoes running out of season, get your hands on the last couple of them and relish this amazing pudding.

Ingredients:

1. Sabudana / tapioca - 1 cup
2. Milk - 2 cup
3. Sugar - 1/4 cup
4. Saffron - a pinch
5. Cardamom powder - 1/2 tsp
6. Mangoes - 3 ripe mangoes (peeled)

Process:

1. Make puree from two mangoes, and the third one, just peel, chop and refrigerate.

2. Rinse the sabudana and soak in water to 30-40 minutes. After soaking, rinse them once more, strain and add to a heavy bottomed pan. Pour 3 cup boiling water and cook the sabudana on medium heat for 10-12 minutes or until it turns translucent (remember, the center should still be white). Remove from heat, strain and discard the liquid.

3. Again add the strained sabudana to the pan along with the milk, sugar and saffron. Simmer over low heat, stirring occasionally until the pudding starts to thicken. Add the cardamom powder and continue to cook until the pudding gets creamy. Remove from heat and set aside to cool.

4. Once the pudding is cool down, add mango puree, cover and refrigerate until chilled. Serve topped with the chopped mangoes and other fruits or nuts of your choice (optional).

MANGO PHIRNI

Phirni is an Indian rice pudding made by cooking ground rice with milk, hence mango phirni is a mango twist on this classic dessert. It is a rice pudding made using rice and flavored with mango puree. It is usually flavored with saffron and garnished with lots of nuts and mango pieces. Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. Here is my version of easy recipe.

Ingredients:

1. Milk - 1 litre (full cream milk)

2. Rice - 1/3 cup

3. Saffron - 1 pinch

4. Sugar - as per taste

5. Mango puree - 1 cup

6. Nuts - to garnish

Process:

1. Wash and soak rice for an hour. Drain the water and blend the rice in a blender to make a coarse powder.

2. In a heavy bottom pan, add milk and let the milk come to boil. Add the powdered rice and saffron to the milk. Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan.

3. Simmer the heat and cool till the milk is reduced to 1/2 and phirni has reached the desired consistency. (Note : the phirni will further thicken on cooling)

4. Add sugar and cook for a minute before switching off the heat. Let the phirni cool down in room temperature.
5. Add mango puree in the phirni only once it is completely cooked. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with nuts and mango pieces and let it chill for a few hours before serving. 

CHOCO BISCOTI

Choco Biscoti is a dessert that I came up with during my school days. This is a unique combination of simple ingredients which will be an instant hit among kids and adults will love it too.

Ingredients: 

Marie Gold Biscuits - 12 or more 

Fresh Milk - 1 cup

Butter - 200g

Cocoa Powder - 4 tsp

Sugar - 1 cup

Process: 

1.  Take two bowls. Add sugar and butter in one bowl. Next, add sugar, butter and          cocoa powder in another. Mix them well and keep aside.

2.  Now we dip one biscuit in the milk. Be careful not to dip it for too long.

 3.  Next, we spread the chocolate mixture in one side of the biscuit.

4.  Keep another biscuit above the mixture as shown in the picture.

5.  Now we spread the butter mixture on top of this biscuit.

6.  Put another biscuit on top of this biscuit as shown in the picture.

 7.  We repeat the same process and create layers of chocolate mix and butter mix 
     one after the other.

      

 8. Now spread the rest of the chocolate mix thoroughly over the biscuit roll as shown     in the picture.

  9. When its done, wrap the roll in aluminium foil.

  10. Refrigerate for 40-45 min.

  11. Take it out of the refrigerator and unwrap the foil.

  12. Slice them and spread on a plate.

  13.  Sprinkle some sugar or castor sugar to garnish and serve chilled. Enjoy!