Lauki Ki Kheer (Bottle Gourd Pudding / Payasam)

 

            Kheer / Payasam needs no intro. It is a very popular dessert during Indian festivals or any auspicious occasions. As Bottle Gourd has a cooling effect, this pudding is an absolutely healthy dessert. So do try this exotic Lauki Ki kheer and enjoy with your loved ones. It simply tastes yummy with its rich and creamy texture. It is a great festive and a party dessert, perfect for special occasions. This Lauki kheer can also be had on fasting days.  

        

          This recipe calls for very few ingredients and is prepared just like any other homemade kheer, except for the fact that the grated bottle gourd needs to be squeezed well before sautéing in ghee. 

          Garnish with chopped pistachios, almonds, dry rose petals and few saffron strands and serve it hot, warm or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert. 

• 1 cup grated tender bottle gourd
• 2 tbsp. ghee
• 1/4 cup khoya
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1 & 1/2 cups full fat milk
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 2 tbsp. raisins
• 1/4 cup jaggery powder
• pinch of saffron
• 1 tsp. kewra water
• 1 tsp. chopped nuts, saffron strands & few dry rose petals to garnish

          Squeeze out the water from the grated bottle gourd and keep aside. 

          Heat ghee in a pan and sauté the bottle gourd for 4-5 minutes or till the ghee separates from the sides of the pan. 

          Now add the khoya, milk powder and cardamom powder. Mix everything well so that there are no lumps. 

          Add the milk, slivered pistachios, almonds and raisins. Simmer on a low flame till it turns slightly thick.

          Add the jaggery and saffron. Continue to simmer by stirring at intervals till the kheer comes to a desired consistency. 

          Switch off the flame and add the kewra water. Set aside to bring it to room temperature. 

          Refrigerate for 1-2 hours if you want to have it chilled. However, it can also be served hot or at room temperature.

          Serve, garnished with chopped nuts, saffron strands & few dry rose petals.

                      Heat ghee in a pan.

Sauté the bottle gourd for 4-5 minutes or till the ghee separates from the sides of the pan. 

Add the khoya, milk powder & cardamom powder. Mix everything well so that there are no lumps. 

Add the milk, slivered pistachios, almonds & raisins. Simmer on a low flame till it turns slightly thick.

Add the jaggery & saffron. Continue to simmer by stirring at intervals till the kheer comes to a desired consistency. 

                   Switch off the flame & add the kewra water. 

Garnish with chopped nuts, saffron strands & few dry rose petals. Enjoy it hot, at room temperature or 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.

Garlic Kheer / Benami Kheer / Lehsun Ki Kheer / Pudding / Payasam

 

          Ever heard of a dessert prepared with garlic? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. Garlic kheer has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs).

          The end product is like any other kheer / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. It is flavored with cardamom powder and saffron. 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 dessert. 

• 12-15 garlic cloves, sliced
• juice of 1 lime
• 500 ml. full cream milk
• few cardamom pods
• 1/3 cup milk powder
• 1/3 cup jaggery powder
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 1 tbsp. raisins
• 1/2 tsp. cardamom powder
• pinch of saffron 
• 1 tbsp. ghee
• 1 tsp. rose water 
• fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

            Soak the sliced garlic in the lime juice overnight. Rinse well under running water. 

            Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. 

            Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

            Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously.

            Now add the boiled garlic, followed by milk powder, jaggery powder, slivered almonds, pistachios, raisins, saffron and cardamom powder. 

            Give it a mix and continue to simmer, by stirring at intervals. When it starts to thicken to a desired consistency, add the ghee and simmer for 2-3 minutes more. 

            When done, switch of the flame and add the rose water. Keep aside and bring it to room temperature. 

            Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

                  Soak the sliced garlic in the lime juice overnight. 

                     Rinse well under running water. 

Boil 5-6 times in enough water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency.

Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

Bring the milk to a boil & simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by.....

                        milk powder,

                        jaggery powder, 

                        slivered almonds, 

                       slivered pistachios, 

                     raisins, 

saffron and cardamom powder. Give it a mix & simmer, by stirring at intervals. 

When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more. 

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. 

Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

Cabbage Kheer / Payasam / Pudding

 

            Kheer / Payasam needs no intro. It is very popular during Indian festivals or any auspicious occasions. Traditionally, kheer is made of rice, vermicelli, sago, etc. However, do try this exotic cabbage kheer and surprise everyone. It may sound strange though, but it simply tastes yummy. It is very difficult to guess the core ingredient. 

        

          This recipe calls for very few ingredients and is prepared just like any homemade kheer, except for the fact that the cabbage has to be boiled and drained well before use. Garnish with chopped pistachios, dry rose petals and few saffron strands and serve chilled. So go ahead and  play the guessing game with your family and friends? Good luck !!

• 500 ml. full cream milk
• 1 cup cabbage, grated / finely sliced 
• 1 tbsp. ghee 
• 4 tbsp. brown sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped pistachios
• pinch of dry rose petals 
• few strands of saffron

            Boil the cabbage in sufficient water for 4-5 minutes. Drain well and keep aside. 

           Heat ghee in a pan and sauté the cabbage for a 1-2 minutes. Do not brown them. Keep aside. 

          Bring the milk to a boil in a pan. Add the sautéed cabbage and simmer on a low flame for 15-20 minutes, stirring at intervals.

          Then add the sugar and the chopped pistachios (reserve some for garnishing). Simmer further for 5 minutes or till it comes to a desired consistency. 

          Add the rose water and the cardamom powder. Give it a stir and switch off the flame.

         Cover and keep aside to cool. Refrigerate till serving time. Garnish with the remaining pistachios, dry rose petals and saffron. Serve chilled.