Dragon Fruit Pudding

 

                How about some sweet indulgence? So let me share a yummy pudding made of Dragon Fruit. It makes for a perfect summer treat. Be sure to have them chilled. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

                 I simply love to dig into this soft and melt-in-the-mouth delicacy. Garnish as desired with some chopped Dragon fruit pieces and voila!! You have a yummy fuss-free dessert in a jiffy. Enjoy as and when desired or as an after-meal dessert.

             If you are a Dragon Fruit lover, then do try this extremely easy recipe. You will simply love it. Make in large batches to be devoured as and when you feel like. They are a perfect summer dessert. Serve them chilled with all the toppings. 

• 1 cup Dragon fruit puree
• 1 cup milk
• 1/2 cup condensed milk
• 1 tbsp. corn flour mixed with 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• few Dragon fruit pieces
• 1 tsp. chopped pistachios
• few dry rose petals & few strands of saffron

          In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

           Add the milk, followed by the condensed milk, corn flour slurry and saffron water. Simmer on a low flame by continuously stirring till it thickens.

          Transfer to a greased cake tin / mold and keep aside to cool down. Then refrigerate for 2-3 hours.

          Invert it on a serving plate and garnish with Dragon fruit pieces, chopped pistachios, dry rose petals and saffron strands. Enjoy as an after-meal dessert or as and when desired.

In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

                          Add the milk,

                         followed by the condensed milk,

                             corn flour slurry 

and saffron water. Simmer on a low flame by continuously stirring till it thickens.

Transfer to a greased cake tin / mold & keep aside to cool down. Then refrigerate for 2-3 hours.

Invert it on a serving plate & garnish with Dragon fruit pieces, chopped pistachios, dry rose petals & saffron strands. 

                Enjoy as an after-meal dessert or as and when desired.

Muskmelon Ice Cream

 

           What better way to enjoy the summer than to relish this homemade yummy and refreshing Muskmelon Ice cream. Just blend all the ingredients and freeze till set. It is that simple. It needs no rocket science nor an ice cream machine. Relish it as an after-meal dessert or any time of the day. So go ahead and give it a try and treat your near and dear ones to this wonderful chilled fruity delight. Do check out the step by step pictorial recipe to prepare this creamy and delicious summer treat.

• 1 & 1/2 cups Muskmelon, chopped
• 1 cup cream
• 1/2 cup condensed milk
• a pinch of saffron 
• 1/4 cup chopped musk melon pieces
• 1 tbsp. chopped pistachios 
• dry rose petals & saffron to garnish

           Blend the muskmelon into a puree. Then again blend along with the cream and condensed milk.

           Transfer to an air-tight container. Add the chopped muskmelon pieces and chopped pistachios. Give it a mix and then sprinkle the saffron over it. Freeze for 2 hours.

           Then stir with a spoon / fork and finally freeze overnight or for a minimum of 8 hours. 

            Serve it chilled in individual bowls, garnished with chopped melon pieces,  chopped pistachios, dry rose petals & saffron.

Blend the muskmelon into a puree. Again blend along with the cream & condensed milk. Transfer to an air-tight container. 

         Add chopped muskmelon pieces & chopped pistachios. Give it a mix.

                 Sprinkle the saffron over it and freeze for 2 hours.

Then stir with a spoon / fork & finally freeze overnight or for a minimum of 8 hours. 

Serve it chilled in individual bowls, garnished with chopped melon pieces, chopped pistachios, dry rose petals & saffron.

Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

Muskmelon Kulfi

 

            Kulfi is an equivalent to Indian Ice cream which is basically a frozen dessert prepared with milk and other flavoring agents. They are just perfect during summer or as an after-meal dessert. Today let me share a kulfi recipe made of Muskmelon. It turned out absolutely yummy with a creamy texture. 

             So serve this chilled dessert and bring a smile among your loved ones. Besides beating the summer heat, make any occasion memorable with this yummy Muskmelon kulfi. You may add some chopped nuts to the kulfi mix while simmering. To make this absolutely easy dessert, check out the step by step pictorial recipe to dish out this amazingly perfect summer treat. 

• 1 cup Muskmelon puree
• 1/2 cup evaporated milk
• 1/4 cup condensed milk
• 1 tbsp. corn flour mixed with 1/4 cup water
• pinch of saffron soaked in 1 tbsp. milk
• few small cubes of muskmelon, chopped pistachios and dry rose petals to garnish

          Transfer the muskmelon puree to a pan and simmer on a low flame till it is reduced to half. Keep aside for 5 minutes for it to cool slightly.

          Bring it back on the fire and add the evaporated milk and combine well. Then add the condensed milk, the corn flour slurry and saffron milk one after the other. 

          Mix everything well and continue to simmer till it turns thick. 

           Pour into silicone molds and freeze for 4-5 hours or till completely set. Enjoy garnished with chopped muskmelon pieces, chopped pistachios and dry rose petals.

Transfer the muskmelon puree to a pan & simmer on a low flame till it is reduced to half. Keep aside for 5 minutes for it to cool slightly.

       Bring it back on the fire & add the evaporated milk & combine well. 

                      Then add the condensed milk, 

                       the corn flour slurry 

                       and saffron milk one after the other. 

    

Mix everything well & simmer till it turns thick. 

       Pour into silicone moulds and freeze for 4-5 hours or till completely set. 

Garnish with chopped muskmelon pieces, chopped pistachios & dry rose petals.

Mixed Fruit Shrikhand

 

           Shrikhand is a rich and creamy traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. 

        

           However, I gave a healthy twist to this no-cook dessert by adding some chopped mixed fruits and it turned out simply yummy. This way you can make the best use of any leftover fruits by dishing out this easy to prepare dessert. 

           I flavored it with rose water, cardamom powder and saffron. This healthy dessert is an ideal party recipe or can be prepared for any festive occasion. It can also be enjoyed as an after meal dessert. Choice is yours. So check out the step by step pictorial recipe to prepare this healthy summer treat. 

• 400 gms. yoghurt
• 1/4 cup powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron soaked in 1 tsp. rose water for 2-3 hours
• 1 cup mixed fruits, finely chopped (Mango, Dragon Fruit, Musk Melon, Nectarine, Guava, Pear)
• 1/3 cup puree of all the mixed fruits
• chopped nuts, dry rose petals & saffron to garnish
• small scoops of fruits to garnish
• Few sprigs of mint 

           Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and refrigerate it overnight. The thick hung yoghurt is used for this recipe. 

           Transfer the hung yoghurt to a mixing bowl. Add the sugar, cardamom powder, fruits puree. Give it a mix.

           Add the finely chopped fruits and saffron-rose water. Gently fold them in.

          Garnish with small scoops of fruits, chopped nuts, dry rose petals, mint and saffron.

           Chill in the fridge for 1-2 hours. Then enjoy this tempting, healthy and refreshing chilled dessert.

Pour the yoghurt in a cheese cloth & place it on a strainer. Keep a bowl underneath & refrigerate it overnight. The thick hung yoghurt is used for this recipe. 

                      Transfer the hung yoghurt to a mixing bowl. 

 Add the sugar, cardamom powder & fruits puree. Give it a mix.

      Add the finely chopped fruits & saffron-rose water. Gently fold them in.

Garnish with small scoops of fruits, chopped nuts, dry rose petals, mint & saffron.

          Chill in the fridge for 1-2 hours. Then enjoy this tempting, healthy & 

          refreshing chilled dessert.