Custard Jelly Trifle Pudding

 

           My favorite, this yummy Custard Jelly Trifle pudding hardly takes any time to prepare. Just a little bit of assembling, and you have a surprise dessert in front of you. Few Digestive biscuits, chopped nuts, custard and jelly are layered one over the other. 

          Tastes simply delicious, it is a sure hit at parties. You can always add sponge cake in place of biscuits and some chopped fruits of your choice. However, be sure to make some extra. Do check out a simple step by step pictorial recipe to prepare this amazing dessert. 

• A dozen digestive biscuits or as required
• 500 ml. full fat milk
• 1/4 cup sugar or to taste
• 3 tbsp. custard powder, any flavor
• 1/3 cup sprite or any fruit juice 
• jelly made from 1 pack
• 2-3 tbsp. almonds & pistachios, chopped
• pinch of saffron
• few dry rose petals, slightly crushed

          Mix the custard powder with 1/2 cup milk and keep aside. 

          Bring the milk and sugar to a boil. Lower the flame and simmer for 3-4 minutes. 

         Pour this custard mix into the boiling milk gently and keep stirring continuously till it starts getting thicker. Leave aside to cool for a while before refrigerating it.

          Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate. Slice them into small cubes. 

          To serve, take few small glass serving bowls and line the surface with few biscuits in each of them.

          Pour the sprite or orange juice over it to keep it moist. Layer with some jelly cubes and some chopped nuts.

          Now layer with some of the prepared custard, followed by more of the jelly cubes.  

         Garnish with the remaining nuts, saffron strands and dry rose petals.  Serve chilled.

Line the surface small glass serving bowls with the few biscuits. Pour the sprite or orange juice over it to keep it moist.

               Layer with some jelly cubes & some chopped nuts.

               Layer with some of the prepared custard, 

followed by more of the jelly cubes. Garnish with the remaining nuts, saffron strands and dry rose petals. 

                        Serve chilled.

Green Chili Halwa / Mirchi Ka Halwa / Pudding

 

           Ever heard of a dessert prepared with green chilies? Sounds unique but actually it turns out very delicious without any trace of any spiciness. The end product is like any other halwa / pudding that is generally made, but far more yummier. So it is an interesting twist to the traditional Indian style halwa. I bet no one will be able to guess the core ingredient. 

              In this recipe, I have made use of few big size green chilies, those meant for making pickle. The use of sugar balances out the heat from the chilies, thus creating a yummy dessert. 

               I flavored it with cardamom powder and rose water. This amazing halwa is for those who likes experimenting something different. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable Halwa. 

• 250 gms. big size green chilies, deseeded & sliced
• 2 tsp. lime juice
• 2 tbsp. ghee
• 1/4 cup mashed khoya 
• 1/4 tsp. cardamom powder
• 1/2 cup milk
• 1/3 cup powdered sugar
• 1 tsp. rose water
• 1 tbsp. slivered almonds & pistachios
• few dry rose petals 
• few saffron strands

 

          Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

            Heat ghee in a pan and sauté the ground chili paste for 2-3 minutes or till the ghee separates.

            Now add the mashed khoya and cardamom powder. Give it a mix and continue to sauté, by stirring continuously till the halwa turns slightly thick.

            Then add the milk and simmer on a low flame till the halwa turns thick and the ghee separates. 

           Add the sugar and keep stirring till the halwa turns into a desired consistency. Switch off the flame and add the rose water. Mix well. 

           Transfer the halwa to a serving dish and garnish with chopped pistachios, almonds, dry rose petals and saffron. 

           Then enjoy this exotic dessert at chilled or at room temperature.

Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

Heat ghee in a pan & sauté the chili paste for 2-3 minutes or till the ghee separates.

                   Add the mashed khoya & cardamom powder. 

Mix well & sauté, by stirring continuously till the halwa turns slightly thick.

Add the milk & simmer on a low flame till the halwa turns thick & the ghee separates. 

Add the sugar & keep stirring till the halwa turns into a desired consistency.

                  Switch off the flame & add the rose water. Mix well. 

Transfer the halwa to a serving dish && garnish with chopped pistachios, almonds, dry rose petals & saffron. 

     Then enjoy this exotic dessert at chilled or at room temperature.

Horse Gram Pudding / Kollu Payasam / Kulthi Kheer

                   Check out this yummy and a healthy dessert recipe prepared with Horse Gram lentil. It is a great festive dessert and a party recipe too, apt for special occasions. Adjust the ghee and sweetness according to your preference. 

                   In this recipe, I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy this amazing Pudding / Payasam at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. One can prepare a number of dishes with Horse gram, like idli, dosa, dal fry, uttapam, biryani, rasam to name a few. It can also be sprouted and made into salads and soups.

• 1/4 cup Horse gram, dry roasted and washed well 
• 500 ml. milk
• 1/3 cup jaggery powder
• 1/2 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. ghee
• 1 tsp. chopped nuts & few saffron strands to garnish

         Soak the Horse gram in sufficient water overnight. Rinse well and drain. Pressure cook in 1 cup water for 1 whistle on high flame and 8-10 minutes on a low flame. 

         Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

         In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder and saffron. 

         Simmer on a low flame for 10-15 minutes by stirring at intervals. Now add the chopped nuts and ghee. 

         Continue to simmer till it turns thick or to a desired consistency. Garnish with the chopped nuts and saffron strands and serve at room temperature or chilled. 

Soak the Horse gram in sufficient water overnight. Rinse well & drain. 

Pressure cook in 1 cup water for 1 whistle on high flame and then 8-10 minutes on a low flame. 

Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder & saffron. Simmer on a low flame for 10-15 minutes by stirring at intervals.

                  Now add the chopped nuts .....

and ghee. Continue to simmer till it turns thick or to a desired consistency.

                 Garnish with the chopped nuts & saffron strands.

            Serve at room temperature or chilled. 

Red Dragon Fruit & Sago Pudding / Kheer / Payasam / Drink

 

          Red Dragon Fruit & Sago Pudding / Kheer / Payasam / Drink is an irresistible dessert that is so amazing. One needs to try out to confirm it. This refreshingly smooth pudding is so simple to prepare and the vibrant colour is just out of this world. Be sure to have it chilled as an after meal dessert or as and when desired. 

        

           It is an apt dessert during summer, for fasting days and as a festive dessert too. Make it healthy by skipping the sugar and opting for jaggery or brown sugar. Apart from Dragon fruit, you can make use of any fruit of your choice. 

          This combination gives an unique twist to the dessert. To make things easy, you can prepare it much ahead of time and refrigerate till it is ready to serve.

• 1 cup full fat milk
• pinch of salt
• 1/4 cup sago, soaked for 2-3 hours and drained
• 2-3 tbsp. sugar
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• 1 tbsp. chopped almonds
• pinch of saffron 
• 2 tbsp. soaked sabja seeds
• 1 cup Red Dragon fruit, chopped
• 1 tsp. rose water
• few chopped dragon fruit, few strands of saffron, chopped pistachios & almonds to garnish

          Bring the milk to a boil with a pinch of salt. Add the drained sago, soaked sabja seeds, milk powder, sugar, cardamom powder, chopped almonds, chopped pistachios and saffron. 

          Simmer on a low flame for 4-5 minutes. Then switch off the flame and keep aside to come to room temperature. 

          Now add the chopped Red Dragon fruit and rose water. Give it a stir and refrigerate for 1n hour or till serving time. 

         Serve topped with all the garnishes and enjoy this chilled pudding / drink as and when desired. 

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!!!!

Mango Pudding

 

               If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. Do check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. . Make full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, corn flour and water into a smooth batter like consistency. Transfer the contents to a pan. 

          Add the saffron water, cardamom powder and the chopped pistachios. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

Enjoy this amazing chilled pudding as an after-meal dessert or as & when desired.