Kuttu Atta Phirni (Buckwheat Flour Pudding)

 

               Phirni is a traditional dessert / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. 

              But how about some 'Kuttu Atta Phirni' / 'Buckwheat Flour Pudding' for a change? So substitute the usual rice with Kuttu flour. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free. 

  

             Kuttu Flour has many health benefits. It is also called Buckwheat Flour and is perfect for diabetics. It is gluten free, is good for the heart, improves digestion, contains good amount of fibre and provides plant based protein. 

             I sweetened this phirni with sugar and flavored it with saffron and cardamom powder. However, you may use jaggery, brown sugar or date syrup instead, to give a healthy touch. It takes very little time to dish out this pudding and turns out just amazing with just a few ingredients.  

              You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. Garnish as desired and serve it chilled. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 3-4 tbsp. Kuttu Atta (Buckwheat Flour), dry roasted
• 1/4 cup sugar or to taste
• 1/4 tsp. cardamom powder
• Pinch of saffron soaked in 2-3 tbsp. milk
• 2 tbsp. chopped almonds & chopped pistachios 
• 1 tbsp. raisins
• pinch of dry rose petals & few saffron strands to garnish

          Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

          In a saucepan, bring the milk to a boil. 

          Add the dry roasted kuttu atta and simmer on a low flame till it turns slightly thick.

          Add the saffron milk, sugar, half of the chopped nuts and cardamom powder.

          Mix well and simmer further for 1-2 minutes. Switch off the flame. 

          Bring it to room temperature and refrigerate for an hour. 

          Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

                  Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

In a saucepan, bring the milk to a boil. 

Add the dry roasted kuttu atta & simmer on a low flame till it turns slightly thick.

                   Add the saffron milk,

                         sugar,

                       half of the chopped nuts. 

                       and cardamom powder.

Mix well & simmer further for 1-2 minutes. Switch off the flame. Bring it to room temperature & refrigerate for an hour. 

Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

Mango Ice Cream

 

           What better way to enjoy the summer than to relish this homemade yummy and refreshing Mango 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 this creamy and yummy summer treat 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. 

• 1 cup mango pulp
• 1 cup full fat milk
• 1 cup milk powder
• 1 cup fresh cream
• 1/4 cup jaggery powder
• 3 tbsp. chopped mango 
• pinch of saffron
• 1 tbsp. chopped pistachios, few mango pieces & dry rose petals to garnish

          In a blender jar, mix all the ingredients and whisk well. 

          Transfer to an air-tight container and freeze for 2-3 hours.

          Then stir with a fork. Add the chopped mango and saffron. Freeze overnight or for a minimum of 8 hours. 

          Garnish with few mango pieces, chopped pistachios and dry rose petals. Serve it chilled in individual bowls and enjoy!!!!

Millet & Anjeer Phirni (Millet & Fig Pudding)

 

               Why not make a phirni with a difference? Shun the usual rice and prepare in a different avatar. Just add millet paste and anjeer / fig puree to the milk and make this healthy and yummy Millet & Anjeer Phirni. It is absolutely an easy, quick and a yummy chilled dessert. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. So relish this phirni chilled, just as it is or with poori / paratha. 

                 Phirni is a traditional pudding that has its origins in the Northern regions of India. This recipe of Millet & Anjeer Phirni is diabetic friendly and can be enjoyed guilt free as I have added jaggery instead of sugar. 

           You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 2 tbsp. Foxtail Millet, soaked overnight
• 5 dried figs / Anjeer, soaked overnight
• 2 tbsp. jaggery powder or to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped almonds & pistachios
• 1 tbsp. raisins, soaked for 10 minutes
• few dried rose petals
• 1 tsp. chopped anjeer

          Blend the soaked millet into a smooth paste by adding some water. Keep aside.

          In the same way, blend the soaked Anjeer into a puree by adding some water. Keep aside.

          Bring the milk to a boil. Add the ground millet and simmer on a low flame till it turns slightly thick.

          Then add the anjeer puree and continue to simmer for 2-3 minutes by stirring it continuously.

          Add the jaggery powder, cardamom powder, half of the chopped nuts, raisins and saffron.

          Mix well and simmer further for 2 minutes. Switch off the flame and keep aside to cool down before refrigerating it.

          Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands. 

                                 Soak the dried figs overnight.

                            Bring the milk to a boil. 

Add the ground millet & simmer on a low flame till it turns slightly thick.

Add the anjeer puree & continue to simmer for 2-3 minutes by stirring it continuously.

                      Add the jaggery powder,

 

                           cardamom powder 

half of the chopped nuts, raisins & saffron. Mix well & simmer for 2 minutes. Switch off the flame & keep aside to cool down before refrigerating it.

Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands. 

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.

Paan Kalakand

 

          Kalakand is a traditional Indian sweet that is very popular during special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and quick with store bought paneer. 

          So tried this yummy kalakand that is flavored with paan puree. It turned out just awesome. In this recipe, I used Amul paneer. So give this homemade sweet delicacy a try and garnish as desired. Surprise your loved ones with this new flavor and enjoy it chilled or at room temperature. Do check out the step by step pictorial recipe to prepare this festive sweet.

• 200 gms. paneer, crumbled 
• 2-3 tbsp. paan puree
• 1/2 cup evaporated milk 
• 1/4 cup sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch of green food colour
• 1 tbsp. chopped pistachios
• 1 tsp. mukhwas, 
• 1 tsp. chopped pistachios
• 1/2 tsp. dry rose petals 

           In a non-stick pan, add all the above mentioned ingredients (except the garnish). 

          Mix everything well and simmer on a low flame. 

          Keep stirring continuously till the ghee starts to leave the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate. 

          Garnish with mukhwas, chopped pistachios & dry rose.

         Allow it to cool and then refrigerate for some time till it is nicely set. 

         Cut as desired and enjoy them at room temperature or chilled. It is ideal for any festive occasion or as an after meal dessert. 

                    

                    In a non-stick pan, add all the mentioned ingredients (except the garnish). 

                    

                                  Mix everything well and simmer on a low flame. 

                       Transfer the contents to a greased plate. Garnish with mukhwas, chopped

                       pistachios & dry rose. Allow it to cool & then refrigerate till it is set. 

                               Cut as desired and enjoy them at room temperature or chilled. 

                                It is ideal for any festive occasion or as an after meal dessert.