Chia seeds are a powerhouse of fiber, calcium, protein, healthy fats, antioxidants, etc. You can easily make simple and delicious desserts with it without any effort. Today I incorporated it with milk and added the flavor of coffee besides cinnamon & vanilla to make this amazing & yummy pudding for an after-meal dessert. You can just mix and match and add any of your favorite fruit / flavor to these wonder seeds and dish out healthy desserts / pudding for your family and friends.
- 2 cups milk
- 5-6 tbsp. chia seeds
- 1/2 tsp. cinnamon powder
- 1/2 tsp. coffee powder
- 1/2 tsp. vanilla essence
- powdered sugar to taste
- 1-2 tbsp. raisins
- cashews. almonds & saffron to garnish.
Whisk together milk, coffee powder, cinnamon powder, vanilla essence and sugar. Add the chia seeds and raisins. Mix well and refrigerate overnight.
Garnish with the almonds, cashews, saffron and a sprinkle of some coffee powder. Serve as it is or as an after-meal dessert.
Chia Seeds....
Whisk milk, coffee powder, cinnamon powder, vanilla essence & sugar.
Add chia seeds & raisins. Mix well & refrigerate overnight.
Garnish with almonds, cashews, saffron & a sprinkle of some coffee
powder. Serve as it is or as an after-meal dessert.
Kulfi is an equivalent to Indian ice cream. They are basically frozen dessert prepared out of milk and other flavoring agents. They are just perfect for hot summer days or as an after meal dessert too. Today I prepared kulfi with some coffee flavor and a twist to it.
I added some store bought pedas instead of khoya. It was absolutely delicious with a creamy texture and a slight crunch from the chopped nuts. So check out the step by step pictorial recipe to prepare it.
- 3-4 cups full cream milk
- 1/4 cup milk powder
- 4-5 pedas, crumbled / 1 cup khoya (thickened milk)
- 1/3 cup chopped pistachios & cashews (save some for garnishing)
- 1 tsp. instant coffee powder
- pinch of saffron strands
- kulfi moulds
Bring the milk to a boil. Simmer on a low flame for 4-5 minutes. Add the crumbled pedas and chopped nuts and mix well. (Adjust sweetness and add more if preferred). Simmer for 10-12 minutes.
Then add the coffee powder. Give it a stir and add the milk powder. Keep stirring and continue to simmer till it thickens and you get the desired consistency.
Set aside to cool. Spoon them in kulfi moulds and freeze overnight. While serving, demould them and garnish with saffron and chopped pistachios.
Enjoy these chilled summer delicacy as an after-meal dessert or anytime you wish.
Bring milk to a boil. Simmer on a low flame for 4-5 minutes.
Some store bought pedas that I used instead of khoya.
Crumble them.
Add chopped nuts & crumbled pedas. Mix well & simmer for 10-12 min.
Add coffee powder & mix well.
Add milk powder & give it a stir.
Simmer till it thickens. Keep aside to cool down.
Spoon into kulfi moulds.
Freeze them overnight.
Demould them & garnish with saffron & chopped pistachios. Enjoy these
chilled summer delicacy as an after-meal dessert or anytime you wish.
Shrikhand is a traditional Maharashtrian Dessert prepared from hung yoghurt. It is a very easy, simple and a quick dessert. It is a healthy combination if you go in for low fat yoghurt and brown sugar. Generally it is flavored with saffron and cardamom. But I gave a twist by adding some coffee powder to the end product and it was simply yummy. So go ahead and try this fusion dessert by checking out the step by step pictorial recipe to prepare it.
- 400 gms. yoghurt (I used low fat)
- 4 tbsp. powdered brown sugar or to taste
- 3/4 tsp. coffee powder
- 1 tbsp. chopped nuts (pista, almonds)
- chopped pista and pomegranate pearls to garnish
Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used for this recipe.
In a bowl whisk together the hung yoghurt, sugar and the coffee powder to a smooth paste. Pass it through a sieve to make it more creamier.
Add the chopped nuts and mix well. Serve in individual bowls, garnished with chopped pistachios, pomegranate pearls and a sprinkle of some extra coffee powder. Serve chilled.
Pour yoghurt in a cheese cloth & place it on a strainer. keep a bowl
underneath & refrigerate it for a minimum of 5-6 hours. The thick
hung yoghurt is used in this recipe.
Whisk hung yoghurt, sugar & the coffee powder to a smooth paste.
Whisk all the ingredients well to a smooth paste.
Pass it through a strainer.
Add chopped nuts & mix well.
Serve in individual bowls, garnished with chopped pistachios, pomegranate
pearls & a sprinkle of some extra coffee powder. Serve chilled.
Mathris are favourite snacks that are very popular in the Northern regions of India. There are many versions to it where the ingredients differ from one region to the other. They tastes simply yummy as these crunchy snacks go along well with your hot beverage. But how about having them in a baked version, so that you can devour on them guilt free?
I tried the healthy way by adding half and half of refined flour & whole wheat flour, semolina and olive oil. I seasoned it with ajwain (carom seeds) and kasuri methi (dry fenugreek leaves). So enjoy these delicious homemade snacks along with your evening tea / coffee. For a variation, try them with hummus, mayo or any dip. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup atta (whole wheat flour)
- 1/2 cup maida (plain flour)
- 1/2 cup sooji (semolina)
- 2 tbsp. olive oil / melted butter
- pinch of baking soda
- salt to taste
- 1/2 tsp. ajwain (carom seeds)
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
Sieve the atta, maida, sooji and baking soda 2-3 times. Add rest of the ingredients and rub it well to resemble bread crumbs.
Knead a dough with required quantity of water. Cover with a damp cloth and keep aside for an hour.
Knead back again for a minute more and divide into 2 equal parts. Roll out each into a circle just like a chapatti.
Cut into desired shapes with a cookie cutter, prick with a fork and brush some oil / melted butter / ghee over it.
Arrange the mathris on a greased oven proof tray and bake in a preheated microwave oven in the convection mode at 180 degrees C for 15-20 minutes.
Halfway through flip over the mathris. When done, cool them on a wire rack and store in an airtight container to be relished with your evening tea / coffee.
Sieve atta, maida, baking soda & sooji 2-3 times.
Add ajwain, kasuri methi, salt & oil.
Give it a rub to resemble bread crumbs.
Add water & knead into a dough. Cover & leave aside for an hour.
Divide into two equal portions. Roll out each & cut into desired shapes.
Prick with a fork.
Brush with some oil / butter.
Bake for 20-22 min. in a preheated oven at 180 degrees C.
Serve with your evening tea.
