Black Rice Phirni

 

          Phirni is a traditional sweet / 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. But how about some 'Black Rice Phirni' for a change? So substitute the usual white rice with some black rice. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free.

           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.

 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from phirni and kheer, Paniyarams, idli, dosa, tikki, upma and uthapam can also be made. 

• 500 ml. full fat milk
• 1/4 cup black rice
• 2 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. chopped mixed nuts
• 1 pinch of saffron
• few dry rose petals
• 1 sprig of mint leaf

                 Soak the rice overnight. Then blend to a smooth paste by adding some water or milk.

                 Bring the milk to a boil. Add the black rice paste and a pinch of salt. Simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                 Add the sugar and cardamom powder. Mix well and simmer further for 1-2 minutes or till you get the desired consistency. Switch off the flame and add the rose water. 

                  Bring it to room temperature and refrigerate for sometime. Serve chilled, garnished with chopped mixed nuts, saffron, dry rose petals and a sprig of mint leaf.

                                  Soak the rice overnight. 

                                  Blend to a smooth paste by adding some water or milk.

                                 Bring the milk to a boil. 

                     Add the black rice paste & a pinch of salt. Simmer on a low flame till it 

                  turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                                   Add the sugar 

                       and cardamom powder. Mix well & simmer further for 1-2 minutes or

                       till you get the desired consistency. 

                                   Switch off the flame and add the rose water. 

                         Serve chilled, garnished with chopped mixed nuts, saffron, dry rose 

                         petals and a sprig of mint leaf.

          

Foxtail Millet Custard Pudding

 

            Millets in general are very popular these days. So check out this kheer / payasam / pudding recipe made of foxtail millet. I added some custard powder to it. However, it is purely optional. You can also use jaggery or dates as a sweetener. This wonder grain is both diabetic and heart friendly. It has a lot of health benefits and antioxidants as it is packed with essential nutrients like fibre, protein, iron, etc. 

         

               It is also a great substitute to rice and you can relish this pudding for breakfast with chapatti / paratha / poori or as an after meal dessert. It can also be prepared as a festive dessert  for any special occasions. So here's a step by step pictorial recipe to prepare this heathy dessert. 

• 1/2 cup foxtail millet 
• 2 & 1/2 cups milk
• 1 & 1/2 cups water
• 2-3 tbsp. custard powder (any flavour)
• sugar to taste (I used brown sugar)
• pinch of salt 
• 1 tsp. ghee
• 2 bay leaves
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose / kewra water

           Soak the millet in sufficient water for an hour. Then drain well.

          Heat ghee in a pan and sauté the soaked millet for 2 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles or till it is cooked well and slightly mushy. 

          Meanwhile, add the custard powder to 1/4 cup milk and mix well. Keep aside.

          In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt. Add the cooked millet and simmer for 4-5 minutes on a low flame.  

          Now add the sugar, followed by the cardamom powder and continue to simmer till the sugar dissolves.

          Pour in the custard mix slowly and keep stirring for 2-3 minutes till it starts to thicken. 

          When done, switch off the flame and add the rose water, chopped pistachios and saffron. Allow it to cool down before you refrigerate. 

          Serve chilled as an after meal dessert or for breakfast with paratha / poori / chapatti. It can also be prepared as a festive dessert or for any special occasions. 

                                Heat ghee in a pan & sauté the soaked millet for 1-2 minutes. 

                     Pressure cook in 1 & 1/2 cups water for 4-5 whistles till it is cooked well 

                     and slightly mushy. 

                             Meanwhile, add the custard powder to 1/4 cup milk & mix well.

                     In a saucepan, bring the remaining milk to a boil along with the bay leaves

                     and a pinch of salt. 

                           Add the cooked millet and simmer for 4-5 minutes on a low flame.  

                                  Now add the sugar, 

                        followed by the cardamom powder & simmer till the sugar dissolves.

                  Pour in the custard mix & keep stirring for 2-3 min. till it starts to thicken. 

                                When done, add the rose water, chopped pistachios & saffron. 

                      Allow it to cool down before you refrigerate. Serve chilled as an after meal 

                      dessert or for breakfast with paratha / poori / chapatti. 

                       It can also be prepared as a festive dessert or for any special occasions. 

Apple kalakand

          This sugar free Apple Kalakand is a diabetic friendly dessert. I have not added any sugar, but you may add so if preferred. The main ingredients are paneer and grated apple. It is a very quick, easy and a simple recipe which can be done in a jiffy. 

          You may store in an airtight container in the refrigerator for a week. So this fruit based healthy sweet is anytime welcome and is a perfect treat for any occasion, festival or get-together. So check out the step by step pictorial recipe to prepare this yummy and healthy delicacy. 

• 3 apples, peeled & grated
• 200 gms. paneer, crumbled
• pinch of salt
• 2 tbsp. milk powder
• pinch of saffron 
• 1/2 cup milk
• 1 tbsp. ghee
• 1-2 drops of yellow food color (opt)
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water 
• 1 tbsp. chopped almonds 
• 1 tbsp. chopped pistachios 

To Garnish - 

• 1 tbsp. chopped almonds 
• 1 tbsp. chopped pistachios
• 1 tsp. dry rose petals 

          In a non-stick pan take all the above mentioned ingredients (except the garnishing) and sauté on a low flame for 20 minutes or till the mixture leaves the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate / tray. Garnish with the chopped almonds, pistachios and rose petals.

          Set aside to cool down a bit before refrigerating it for an hour. Cut into desired shapes and enjoy.

                     In a non-stick pan take all ingredients (except garnishing) & sauté till
                     the mixture leaves the sides of the pan. 

                        Switch off the flame & transfer the contents to a greased plate / tray. 

                        Garnish with the chopped almonds, pistachios and rose petals.

                      Cool it down before refrigerating for an hour. Cut into desired shapes
                      and enjoy.