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. 

MANGO RASMALAI

A decadent and rich homemade dessert flavored with fresh mango puree that is gorgeous as well as delicious that always brightens the mood. The juicy and spongy fresh cottage cheese balls are dunked in a creamy sweetened mango flavored milk. As we know mango season is getting over so why not make some chilled Rasmalai with this mango twist?

Ingredients:

1. Rosogolla - 6 - 8 (Rosogolla recipe is there in the blog, you can check the same for making Rosogolla)  
2. Milk - 2 cup
3. Condenses milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Mango Puree - 2 cups

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Once the milk reaches the desired consistency, put the flame off and let it come to room temperature. Add the mango puree and mix well. 

3. Now squeeze out lightly the syrup from rosogollas (that you have already made) and add them gently to the Mango milk mixture, you can also divide the the rosogollas into two pieces, I have kept them as whole. Add the dry fruits of your choice.

Mango Rasmalai is ready, keep them inside the refrigerator and later on serve chilled. 

PHIRNI with Chocolate Toppings

Phirni is an Indian rice pudding made by cooking ground rice with milk. It is a rice pudding made using rice and usually flavored with saffron and garnished with lots of nuts and saffron . Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. I have garnished the Phirni with some chocolate chips to give some extra twist. 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. Chocolate chips - for garnishing

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. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with chocolate chips and let it chill for a few hours before serving. 

Rose & Almond Chia Pudding

Rose and Almond Chia pudding is healthy, delicious and a great option for breakfast. Chia seeds pudding is super quick to make and also healthy. Here I have used rose water and rose petals to make this delicious chia pudding. Its one of the most commonly used flavor in Indian Desserts along with cardamom and saffron. And if you love the amazing rose flavor, just you need to add almonds for this chia pudding. We enjoyed this pudding as our breakfast, can also be served as desserts. 

Ingredients

1. Almond milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 2)
3. Rose water - 1 tsp
4. Honey or Maple syrup - 4-5 tsp
5. Almond - 4-5 pieces to garnish
6. Rose petals - to get the pinkish color and garnishing

Process

1. In a large bowl, add almond milk. Add honey or maple syrup to the milk and mix well with a spoon. Add rose water.

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. In a small bowl, add 2 tsp almond milk and put some dry rose petals, grind to a good mix, and add this pink mixture to the chia seeds bowl. You can also use pink color to get the color (Optional)

4. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and rose petals and serve immediately.

MOTICHOOR CUSTARD PARFAIT

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. This Fusion dessert is made using Amraas Custard and Motichoor laddu. And trust me, this is the easiest dessert you can make and impress your friends and family.  

Motichoor Custard Parfait is a modern take on traditional Indian desserts. 

Ingredients 

1. Motichoor laddu - 6
2. Full cream milk - 1/2 litre
3. Amraas Custard powder - 2 tsp (you can use any flavor of your choice)
4. Sugar - 2-3 tsp (you can use as per your taste)
5. Almond and pistachio for garnishing
6. Marigold biscuits -6-8

Process

1. Heat full cream milk in a heavy bottom pan, when the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half. Add cardamom powder and sugar.

2. In a bowl, mix custard powder and milk well ensuring there are no lumps left.

3. Add custard powder mix to the boiling milk and cook, stirring till it thickens, switch off the flame.

4. Crush the marigold biscuits using a blender and keep aside for using later.

5. Take serving glasses, add 2 tsp of powdered biscuits at the bottom and press them properly to avoid any air gaps. Then pour the hot custard, at least 2-3 tsp per glass. Now make the third layer with the crumbled motichoor laddos and pat on the table top to remove any airy gaps that may have formed. Sprinkle the nuts on the top and chill in the refrigerator.

Serve chilled Motichoor Custard Parfait.

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.

GULAB JAMUN

Gulab Jamun - the most liked dessert. This classic Indian Dessert usually enjoyed during festive occasions. Gulab means rose and Jamun meaning berry, makes for Gulab Jamun as a berry-sized ball drunken in rose flavored sugar syrup.  

Ingredients:

(For making jamun)

1. Milk powder - 100 gram
2. Maida - 50 gram (1/2 cup)
3. Baking powder - 1/2 tsp
4. Ghee - 2 tsp
5. Milk (for kneading)
6. Ghee or oil - for frying

(for sugar syrup)

1. Sugar - 2 cup
2. Water - 2 cup
3. Cardamom - 2-3
4. Saffron - 1/4 tsp
5. Rose water - 1 tsp
6. Lemon juice - 1/2 tsp

Process:

1. Firstly, in a bowl take milk powder, maida and baking powder and mix well. Add 2 tsp ghee and mix well making the flour moist. Further add milk as required to combine the dough. Make a soft dough, do not knead the dough, cover and rest for 10 minutes.

2. For preparing the sugar syrup, in a pan add 2 cup sugar and 2 cup water along with cardamom and saffron. Mic well and let it boil for 5 minutes or until the sugar syrup turns sticky. Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent syrup from crystallizing. Cover and keep the syrup aside.

3. Now, from the dough, start to prepare small ball sized jamuns. Make sure there are no cracks in the jamun, if there are cracks then there are high chances for jamuns to break while frying. 

4. Add oil in a pan and in medium hot oil or ghee, deep fry the jamun balls. Frying in ghee gives food flavor to jamuns. Stir continuously and fry on low flame until the jamuns turn golden brown. Drain off and transfer the jamun to the hot sugar syrup. Cover and rest for 2-3 minutes or until jamuns absorb the sugar syrup and doubles in size. 

Serve hot or just a stand along chilled dish. Can garnish with some pistachio.

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.

UPSIDE DOWN KIWI CUSTARD

When you are participating in a Healthy Food Contest where the theme is Fruit. A list of  fruits are there in front of you, some of which you might have had only in the form of juices, smoothies or just as a simple fruit. But here you have to do some experiment with the fruit of your choice. 

So, here I have chosen Kiwi fruit, which is a favorite one, and tried something different. Here is the experimental Upside down Kiwi Custard recipe.

This is my second entry to to the first week's contest.

Ingredients :

1. Kiwi - 3 pieces
2. Vanilla custard powder - 2 tsp
3. Powdered sugar - 1 tsp
4. Milk - 1 cup
5. Raisins and nuts - 1 tsp

Process :

1. Boil the milk, add sugar and custard powder to make simple custard. Keep aside to cool down.
2. Wrap your bowl (deep round shaped or square flat) with transparent food wrap paper. 
3. Peel and cut the kiwi pieces in circles and place them in the dish which is ready already with wrapped paper. Once the custard comes to room temperature, place it in the bowl, spread some nuts and raisins and keep in refrigerator for 4-5 hours.
4. To unmould, carefully place the dessert plate on the top of your dish and, holding tightly, turn the dish upside down. It should come out easily.