Bajra (Pearl Millet) Dates Burfi

           Want to surprise your family and friends with a really unique dessert? Then try this guilt free burfi made of Bajra (Pearl Millet) and dates. I have not added any sugar or artificial colour and I guess this type of burfi is generally not made or heard of. 

          So give it a try and surprise your loved ones with this healthy and exotic dessert. They are extremely easy and quick to prepare. Serve them as an offering to God or store them in an airtight container in the refrigerator to be enjoyed later.

• 1/2 cup bajra grains, dry roasted & ground to a fine powder
• 12-15 seedless dates, soaked in warm water for an hour
• 3 tbsp. ghee
• 2 tbsp. milk powder
• 2 tbsp. almond powder
• 1/2 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• 1 tsp. dry rose petals
• 1/2 tsp. toasted sesame seeds

          Blend the dates into a fine paste and keep aside. Heat 2 tbsp. ghee in a pan and sauté the bajra powder for 1-2 minutes. 

          Add the dates puree, milk powder and almond powder. Mix well and add the milk followed by the cardamom powder.

           Combine everything well and continue to sauté on a low flame till everything comes together and leaves the sides of the pan. Add the remaining ghee and mix well.

           Switch off the flame and add the rose water. Transfer to a greased plate and garnish with the chopped nuts, rose petals and sesame seeds.

           Set aside to cool down before refrigerating for an hour. Cut as desired and relish this unique, healthy and exotic dessert.

          

         

Oats Beetroot Kheer / Pudding / Payasam

          This is a simple and an easy to prepare Oats Beetroot Kheer where I added some beetroot puree to turn it into a healthy dessert. It can also be prepared during special occasions and festivals. Oats based kheer / pudding being my favorite, I keep experimenting. It is not only healthy but is a real comfort dessert for me. I like to indulge in it after every meal, especially after lunch.

          The vibrant color of the dessert not only looks appealing but also appetizing too. This thick and creamy dessert is a real visual treat. The addition of cardamom powder  gives it a mild flavor. Garnish with some chopped nuts and serve chilled for that ultimate experience. Relish it as an after-meal dessert or for breakfast with poori or paratha. So check out the step by step pictorial recipe to prepare this amazing dessert. 

 

• 1/3 cup oats
• 1 tsp. ghee
• 2 tbsp. milk powder
• 1/4 tsp. cardamom powder
• 1 tbsp. slivered pistachios
• few saffron strands
• 1 & 1/2 cups milk, boiled
• castor sugar to taste
• 5-6 tbsp. beetroot puree
• 1-2 tbsp. raisins
• chopped pistachios, almonds & raisins to garnish

          Heat ghee and sauté the oats for 2-3 minutes on a low flame. 

          Add the milk powder, slivered pistachios, saffron strands and cardamom powder. Mix well.

          Add the boiled milk, beetroot puree, sugar to taste and raisins. Stir well and simmer on a low flame by stirring continuously till it thickens. 

          Set aside to cool down. Then refrigerate for an hour. 

          Pour into individual bowls / cups and serve, garnished with chopped nuts. 

          Relish them as it is or as a side dish with poori  or parathas for a great comfort meal.

Baked Date Pudding

           This is a simple and a yummy Date Pudding that can be relished as an after-meal dessert or as a tea-time snack. Any sauce of your choice like chocolate sauce, caramel sauce or maple syrup can be drizzled over it and enjoyed. In my case, I had with some homemade rabdi. So check out a quick step by step pictorial recipe to prepare it.

• 1 & 1/2 cups pitted dates, chopped
• 1 cup warm milk
• 2 tbsp. butter
• 2-3 tbsp. sugar, powdered
• 2 eggs
• 3/4 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. cardamom powder
• butter to grease
• sweet boondi & chopped pistachios to garnish
• rabdi to serve

          Soak the dates in milk for an hour. Mix well. In a bowl, mix together sugar and butter. Add the eggs and whisk till all the ingredients are well combined.

          Now add the date mix and again whisk well. Add the plain flour, baking powder and cardamom powder. Combine everything properly.

          Transfer to a greased & floured baking tin and bake at 180 degrees Celsius for 35-40 minutes. Do the toothpick test to ensure it is well baked. 

          Set aside to cool down and then demould it on a serving plate. Garnish with some chopped pistachios and boondi. Enjoy as it is or with some rabdi drizzled over.

                                Mix sugar & butter. 

                                Add eggs & whisk till all ingredients are well combined.

                                Now add the date mix & again whisk well. 

                                Add plain flour, baking powder & cardamom powder. 

                                Mix everything properly.

                        Transfer to a greased & floured baking tin & bake at 180 degrees C. 
                        for 35-40 minutes. Do the toothpick test to ensure it is well baked. 

                   Demould it on a serving plate. Garnish with some chopped pistachios & 
                   boondi. Enjoy as it is or with some rabdi drizzled over.

          

Dates Kheer / Pudding

          Today I would like to share this very easy, simple and a healthy Dates kheer recipe that I tried. It has very few ingredients and can be served as an after-meal dessert. Sugar may be adjusted depending on the sweetness desired. Lots of nuts, dry fruits and fresh fruits too can be added to make it more nutritious. So go ahead make this yummy dessert and enjoy with your family and friends.

• 1 & 1/2  cups seedless dates, chopped
• 4  cups milk
• 2-3 tsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. ghee
• chopped almonds & pistachios to garnish

          Heat ghee in a pan and sauté the dates for a couple of minutes. Add the milk and pressure cook for 3 whistles. 

          (Alternately you can grind the dates coarsely, add it to the milk and boil till you get the desired consistency).

          Add the cardamom powder and sugar. Mix well till the sugar dissolves. Garnish with the chopped nuts and serve in individual bowls or as desired.

       

Coffee Flavored Eggless Semolina Cake

          I never had any idea that a cake made of semolina would be so easy and simple. It is eggless and I gave a coffee flavor to it. It is as delicious as a maida / plain flour cake. It takes very less time and can be made in a pressure cooker by steaming method. Relish them as an after-meal dessert or as a tea-time snack. So check out a quick step by step pictorial recipe to prepare it.

• 1 cup semolina (sooji)
• 1 cup yoghurt
• 1 tbsp. coffee powder
• pinch of salt
• 1/2 cup castor sugar
• 1-2 tbsp. chopped cherries
• 1-2 tbsp. sliced pistachios
• 1/4 cup oil / melted butter
• 1/4 cup milk or as required
• 1 tsp. baking powder
• 1/2 tsp. soda bicarb
• oil to grease the cake tin
• few extra sliced pistachios to garnish

          In a bowl, mix together semolina, coffee powder, sugar and salt. Add the cherries and pistachios, followed by the yoghurt and oil. 

          Combine everything well and keep it aside for 15-20 minutes. Add 1/4 cup milk or as required to make a batter which should not be to thick or too thin. 

          Add the baking powder and baking soda and mix. Pour into a grease cake tin and sprinkle some more sliced pistachios. Place the tin in a pressure cooker which has some water and a stand in it.

          Steam for 20-25 minutes. Do the toothpick test to confirm if it is done. Set aside to cool down and then cut as desired. Serve as a tea-time snack or as an after-meal dessert.

                              In a bowl, mix together semolina, coffee powder, sugar & salt. 

                                Add cherries & pistachios,

                                followed by yoghurt & oil. 

                    Mix well & keep aside for 15-20 min. Add 1/4 cup milk or as required to 
                    make a batter which should not be too thick or too thin. 
                    

                                Add baking powder & baking soda & mix. 

                    Pour into a grease cake tin & sprinkle some more sliced pistachios. Steam 
                    for 20-25 min. Set aside to cool down & then cut as desired. 

                                  Serve as a tea-time snack or as an after-meal dessert.

                               Serve as a tea-time snack or as an after-meal dessert.

Sago Custard with Peanut Chikki & Jalebis

          Sago Kheer is a very common dessert in every festival and special occasions at home or outside. It must be quite boring to have the same type of dessert time and again. So why not try this unusual dessert? It has custard and sago in it along with some crushed peanut chikki for a slight crunch and few jalebis to garnish. There is a bite to every spoonful of this delicious dessert. It is also very appealing and appetizing too.

• 5 cups milk
• 1/4 cup sago / sabudana, soaked overnight
• few jalebis, broken
• 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed
• 15 cubes of brown sugar / 6 level tbsps. or to taste
• 3 tbsp. custard powder (any flavor)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water

          Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside. 

          To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.

          After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes. 

          Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.

          It will further thicken when it cools down. When it comes to the room temperature, add the rose water and garnish with the jalebis. Chill to serve.