Sandesh, Fruits & Shrikhand Parfait (Layered Dessert)

 

           Fusion Desserts are a great way to use up any leftover sweets. So check on this amazing Parfait made with few leftover sweet corn sandesh, some fruits and again some leftover sweet corn shrikhand. So you will find alternating layers of crumbled sandesh, homemade Shrikhand and chopped fruits. I then garnished it with chopped pistachios, chopped almonds, dry rose petals and a pinch of saffron for a visual treat. 

        

          This is a very simple and an easy dessert that you can whip up at short notice. You may add any other leftover sweets and a different variety of fruits, apart from the ones I used. 

          So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy parfait dish.

• 3 Sandesh pieces or as needed
• 1/2 cup Shrikhand or as needed
• 2-3 chopped strawberries or as needed
• 10-12 blueberries or as needed
• few saffron strands
• few dry rose petals
• 1 tsp. chopped pistachios and almonds
• 1 mint sprig

         Crumble the sandesh and set aside.

         In a serving glass, first place a layer of the crumbled sandesh at the bottom. 

         Now top it up with few chopped strawberries. 

         Then add a layer of shrikhand, followed by some blueberries, sandesh, strawberries and then lastly by the remaining shrikhand.

         When done, garnish with chopped nuts, dry rose petals and saffron. 

         Finally place one blueberry and a mint sprig on the top. Now your amazing layered dessert is ready.

         Refrigerate for a couple of minutes and then enjoy!!!!!!

In a serving glass, first place a layer of the crumbled sandesh at the bottom. Now top it up with few chopped strawberries. 

                 Then add a layer of shrikhand, 

                 followed by some blueberries,

                        sandesh,

                     strawberries

and then lastly by the remaining shrikhand. When done, garnish with chopped nuts, dry rose petals and few saffron strands.

Finally place one blueberry & a mint sprig on the top. Now your amazing layered dessert is ready. Refrigerate for a couple of minutes and then enjoy!!!!!!

Fruity Bread Pizza - Fusion Dessert

 

            PIZZA is an universally favorite fast food. So now how about having it in a dessert form? Here is my version of a 'FRUITY BREAD PIZZA' that can be served as an after-meal dessert. There is a hidden dessert in it. The Bread pizza base is generously spread with SHRIKHAND (leftover Sweet Corn Shrikhand), topped with some colorful fruits and finally garnished with chopped nuts, dry rose petals and few saffron strands. 

        

          I tried to keep this amazing pizza, simple, healthy and appealing. Any other variety of fruits can be used. So this way I was able to use up the leftover shrikhand. 

 

          With very few basic ingredients you can create this amazing fusion pizza. So go ahead and create your own fusion style fruit pizza by checking out the step by step pictorial recipe to prepare this visual treat.

• 2 bread slices (white or brown), slightly toasted
• 1/3 cup leftover Shrikhand
• few strawberry slices
• few dragon fruit slices
• few blueberries
• 1-2 tsp. chopped nuts (almonds. pistachios, etc.)
• few dry rose petals
• few saffron strands

           To assemble the Pizza - Take the bread slices and generously spread the leftover shrikhand over it.

           Arrange the cut fruits accordingly in an attractive pattern.

           Top it up with chopped nuts, dried rose petals and few saffron strands.

           Serve as an after-meal dessert and enjoy at room temperature

To assemble the Pizza - Take the bread slices & generously spread the leftover shrikhand over it.

       Arrange the cut fruits accordingly in an attractive pattern.

 Top it up with chopped nuts, dried rose petals & few saffron strands.

                       Serve as an after-meal dessert.

                      And enjoy at room temperature.

Shrikhand Sandesh Sandwich Dessert

 

           This easy and simple sandwich dessert is an out of the box recipe. All you need are few bread slices, leftover Shrikhand, leftover Sandesh and few chopped nuts. It is super easy to prepare. You can mix and match with various type of any leftover sweets sitting in your refrigerator. 

          You can replace Shrikhand with any thick Payasam / kheer and stuff with any other sweets like mashed burfi, laddu, peda, halwa, etc. For more variation, you may dip the stuffed bread slices in sugar syrup or drizzle some rabdi over it and enjoy. This way any leftover sweets can be easily made use of. This a great party recipe for kids, especially. They will love them and will be a sure hit. So check out the step by step pictorial recipe to prepare these awesome fusion type of stuffed sandwich dessert.

 

• 4 slices of bread (white or brown), lightly toasted
• 1/3 cup Shrikhand or as needed
• 4-5 Sandesh pieces or as needed, mashed
• 1/4 cup chopped nuts (almonds, pistachios, etc.)
• 2 pinches of dry rose petals 
• few strands of saffron

           Spread Shrikhand on each of the bread slices. 

          Take one sliced bread and spread some of the mashed Sandesh. 

          Sprinkle some chopped mixed nuts, dry rose petals and saffron strands. 

          Cover with another shrikhand layered sandwich and cut into half.

          Prepare another sandwich the same way. 

          Enjoy at room temperature.

          for more variation, You may dip the stuffed bread slices in sugar syrup or drizzle some rabdi over it and enjoy. 

                  Spread Shrikhand on each of the bread slices. 

               Take one sliced bread & spread some of the mashed Sandesh. 

      Sprinkle some chopped mixed nuts, dry rose petals & saffron strands. 

                      Cover with another shrikhand layered sandwich.

                     Cut into half. Prepare another sandwich the same way. 

                   Enjoy at room temperature.

Leftover Mutton Keema Fried Rice

 

          Have any leftover cooked keema, mutton or chicken? Then serve it in a different avatar by making this yummy and amazing fried rice with it. It is not only simple but an easy recipe to prepare. In this way, you can make good use of the keema. Any leftover rice can be also made good use of it in this recipe. 

          Add any veggies of your choice to make it more appetizing. Enjoy for lunch, brunch or dinner just as is or with any veg. or non-veg. side dish. You can also pack it for a lunch box meal. So check out the step by step pictorial recipe to prepare this delectable Fried Rice. 

• 2 cups cooked rice
• 3/4 cup cooked muton keema
• 1-2 tbsp. oil
• 1 onion, slice
• 3-4 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1/4 cup green peas (I used frozen ones)
• 1/4 cup carrot, cubed & steamed al dente
• 1/2 tsp. salt or to taste
• 1 tsp. peri peri sauce
• 1 tsp. green chili sauce
• 1 fresh red chili, chopped (opt)
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion. garlic and green chilies till light brown. 

          Now add the green peas and carrot. Continue to sauté for 1-2 minutes. 

         Add the cooked mutton keema and mix well. Stir fry for another 2 minutes.

         Add the cooked rice and salt to taste. Combine everything well and sauté for 2-3 minutes.

         Then add the peri peri sauce, green chili sauce and chopped fresh red chili. Give it a stir.

          When done, garnish with chopped coriander leaves and enjoy as is or with any side dish for lunch, brunch or dinner. They can also be packed for a lunch box meal. 

Heat oil in a pan & sauté the onion. garlic & green chilies till light brown. 

     Now add the green peas & carrot. Continue to sauté for 1-2 minutes. 

  Add the cooked mutton keema & mix well. Stir fry for another 2 minutes.

Add the cooked rice & salt to taste. Combine everything well & sauté for 2-3 minutes.

Then add the peri peri sauce, green chili sauce & chopped fresh red chili. Give it a stir.

                   When done, garnish with chopped coriander leaves.

                Enjoy as is or with any side dish for lunch, brunch or dinner. 

                 They can also be packed for a lunch box meal. 

Sweet Corn Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it. Set aside. 

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

                  Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.