Sabudana Crystal Pitha with Motichoor Laddu Stuffing

 

            Pitha is a traditional Bengali sweet crepes made of semolina-plain flour and stuffed with a filling of grated fresh coconut, khoya and date palm jaggery. It is usually prepared during the festival of Sankranti. 

            So this recipe is a take on the traditional pitha, where I replaced the semolina-plain flour with sago / sabudana and stuffed with some leftover motichoor laddu. These dumplings are then steamed and yummy translucent crystal sabudana pitha is ready to be enjoyed. In this way you can make good use of any leftover sweets. 

          

             Besides motichoor laddu, You can stuff with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. Besides steaming, they can also be cooked in milk to turn it into a kheer / pudding. So check out the step by step pictorial recipe to prepare this amazing dessert.

• 1 cup sabudana / sago
• 1/3 cup fresh grated coconut
• pinch of salt
• 1 tsp. ghee
• 1/2 cup sugar
• 1/3 cup corn flour
• 1/4 tsp. cardamom powder
• 3 motichoor laddu, crushed
• 1 tbsp. almonds, pistachios & pumpkin seeds, coarsely ground

            Wash the sabudana 2-3 times and then soak for 3-4 hours or until the pearls becomes soft. Drain well and mash it slightly.

            In a mixing bowl, combine the soaked sabudana with the grated coconut, sugar, salt, ghee, cardamom powder and corn flour. Mix well and gently into a dough.         

            Crush the motichoor laddus and mix with the nuts.

            Wet your hands and take a small portion of the dough and flatten it. 

            Stuff 1-2 tsp. of the motichoor laddu. Close all edges and give it a round shape. 

            Make similar pitha with the remaining dough and the laddus. 

            Place them on a greased colander and steam for 10-12 minutes and Voila!!!! your dessert is ready. Dig into it and enjoy. 

Wash the sabudana 2-3 times & then soak for 3-4 hours or until the pearls becomes soft. Drain well & mash it slightly.

In a mixing bowl, mix the soaked sabudana with the grated coconut, sugar, salt, ghee,

                  cardamom powder & corn flour. 

                   Mix well gently into a dough.

                    Crush the motichoor laddus and mix with the nuts.

Wet your hands & take a small portion of the dough & flatten it. Stuff 1-2 tsp. of the motichoor laddu.

                   Close all edges and give it a round shape. 

Make similar pitha with the remaining dough & the laddus. Place them on a greased colander.

         Steam for 10-12 minutes and Voila!!!! your dessert is ready. 

                   Dig into it and enjoy. 

Sooji / Semolina Modak

 

             Sooji Halwa (Semolina Pudding) is an all time favorite dessert prepared during auspicious occasions and festivals. So make this simple and easy Halwa but with a difference and in a new avatar. Give it a modak shape and surprise your loved ones. It looks quite appetizing and can be a great party recipe too. You may treat it as a festive sweet or relish as an after meal dessert as is or with poori / paratha. 

            

            You can substitute sugar with jaggery or brown sugar to give it a healthy touch. I flavored it with cardamom powder and saffron. Very easy to prepare, it can be made in a very short time. The end result are these yummy modak that can also be offered to Lord Ganesha or any festive occasion. So check out the step by step pictorial recipe to prepare this yummy dessert.

  

• 3/4 cup sooji / semolina
• 2 tbsp. ghee
• pinch of saffron soaked in 1 & 1/2 cups milk
• 1 cup water
• 1/3 cup sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tbsp. coarsely ground nuts & seeds (pistachios, almonds, pumpkin seeds and sunflower seeds)

            In a pan, add the sooji and 1 tbsp. ghee. Sauté till it turns light brown.

            Add the milk, water and coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

            Now add the sugar, remaining ghee and cardamom powder.

            Mix well and sauté till it is well blended and thickens.

            Transfer to a greased plate and knead for a minute  

            Grease a modak mold with some ghee and fill it with a small portion of the sooji halwa. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining halwa. 

          Wow!!! Yummy Sooji modak is ready to be enjoyed. 

                  In a pan, add the sooji & 1 tbsp. ghee.

                       Sauté till it turns light brown.

Add the milk, water & coarsely ground nuts and seeds. Continue to cook till the moisture is absorbed.

                Now add the sugar, remaining ghee & cardamom powder.

 Transfer to a greased plate.

 knead for a minute. 

Grease a modak mold with some ghee & fill it with a small portion of the sooji halwa. Press it with your fingers to make the modak. 

 Now gently demold.

Arrange it on a serving plate. Make similar modak with the remaining halwa.

                  Wow!!! yummy Sooji modak is ready to be enjoyed. 

Sweet Corn Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. 

         So, check out my version of this yummy Shrikhand, where I used some low fat yoghurt along with the reduced puree of sweet corn. It makes for a perfect summer treat and turns this humble dessert healthy and delicious.

           

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. This was my first try at making this Sweet Corn Shrikhand and it turned out just amazing. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron to garnish

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           Blend the sweet corn along with 1/4 cup water into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           To the hung yoghurt, add the reduced sweet corn and mix well. 

           Now add the powdered sugar, cardamom powder and saffron. 

           Whisk well till smooth and strain it. Refrigerate till serving time.

           Garnish with chopped pistachios, corn kernels and few strands of saffron.

           Serve as a festive dessert, as an after meal dessert or anytime you desire.

Note - 

As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors. 

Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Blend the sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.

Simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced sweet corn & mix well.

      Now add the powdered sugar, cardamom powder & saffron. 

                    Whisk well till smooth.

                     Strain it.

                      Refrigerate till serving time.

   Garnish with chopped pistachios, corn kernels & few strands of saffron.

Serve as a festive dessert, as an after meal dessert or anytime you desire.

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.