Kuttu Atta Phirni (Buckwheat Flour Pudding)

 

               Phirni is a traditional dessert / 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. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. 

              But how about some 'Kuttu Atta Phirni' / 'Buckwheat Flour Pudding' for a change? So substitute the usual rice with Kuttu flour. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free. 

  

             Kuttu Flour has many health benefits. It is also called Buckwheat Flour and is perfect for diabetics. It is gluten free, is good for the heart, improves digestion, contains good amount of fibre and provides plant based protein. 

             I sweetened this phirni with sugar and flavored it with saffron and cardamom powder. However, you may use jaggery, brown sugar or date syrup instead, to give a healthy touch. It takes very little time to dish out this pudding and turns out just amazing with just a few ingredients.  

              You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. Garnish as desired and serve it chilled. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 3-4 tbsp. Kuttu Atta (Buckwheat Flour), dry roasted
• 1/4 cup sugar or to taste
• 1/4 tsp. cardamom powder
• Pinch of saffron soaked in 2-3 tbsp. milk
• 2 tbsp. chopped almonds & chopped pistachios 
• 1 tbsp. raisins
• pinch of dry rose petals & few saffron strands to garnish

          Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

          In a saucepan, bring the milk to a boil. 

          Add the dry roasted kuttu atta and simmer on a low flame till it turns slightly thick.

          Add the saffron milk, sugar, half of the chopped nuts and cardamom powder.

          Mix well and simmer further for 1-2 minutes. Switch off the flame. 

          Bring it to room temperature and refrigerate for an hour. 

          Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

                  Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

In a saucepan, bring the milk to a boil. 

Add the dry roasted kuttu atta & simmer on a low flame till it turns slightly thick.

                   Add the saffron milk,

                         sugar,

                       half of the chopped nuts. 

                       and cardamom powder.

Mix well & simmer further for 1-2 minutes. Switch off the flame. Bring it to room temperature & refrigerate for an hour. 

Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

Sandesh, Fruits & Shrikhand Parfait (Layered Dessert)

 

           Fusion Desserts are a great way to use up any leftover sweets. So check on this amazing Parfait made with few leftover sweet corn sandesh, some fruits and again some leftover sweet corn shrikhand. So you will find alternating layers of crumbled sandesh, homemade Shrikhand and chopped fruits. I then garnished it with chopped pistachios, chopped almonds, dry rose petals and a pinch of saffron for a visual treat. 

        

          This is a very simple and an easy dessert that you can whip up at short notice. You may add any other leftover sweets and a different variety of fruits, apart from the ones I used. 

          So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy parfait dish.

• 3 Sandesh pieces or as needed
• 1/2 cup Shrikhand or as needed
• 2-3 chopped strawberries or as needed
• 10-12 blueberries or as needed
• few saffron strands
• few dry rose petals
• 1 tsp. chopped pistachios and almonds
• 1 mint sprig

         Crumble the sandesh and set aside.

         In a serving glass, first place a layer of the crumbled sandesh at the bottom. 

         Now top it up with few chopped strawberries. 

         Then add a layer of shrikhand, followed by some blueberries, sandesh, strawberries and then lastly by the remaining shrikhand.

         When done, garnish with chopped nuts, dry rose petals and saffron. 

         Finally place one blueberry and a mint sprig on the top. Now your amazing layered dessert is ready.

         Refrigerate for a couple of minutes and then enjoy!!!!!!

In a serving glass, first place a layer of the crumbled sandesh at the bottom. Now top it up with few chopped strawberries. 

                 Then add a layer of shrikhand, 

                 followed by some blueberries,

                        sandesh,

                     strawberries

and then lastly by the remaining shrikhand. When done, garnish with chopped nuts, dry rose petals and few saffron strands.

Finally place one blueberry & a mint sprig on the top. Now your amazing layered dessert is ready. Refrigerate for a couple of minutes and then enjoy!!!!!!

Sweet Corn Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it. Set aside. 

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

                  Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Sweet Corn Laddu

 

         Laddu is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. In this recipe I have used Amul paneer. You may use homemade paneer too.

          So let me share my version of Sweet Corn Laddu, which is a healthy version with the goodness of paneer and sweet corn, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them at room temperature or slightly chilled. So do give it a try and impress your family and friends with some homemade delicacy by checking out an easy step by step pictorial recipe to prepare this festive dessert.

• 1 cup sweet corn
• 100 gms. paneer, mashed
• 2-3 tbsp. ghee
• 2-3 tbsp. milk
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tbsp. powdered sugar
• 1-2 tbsp. ground pistachios
• 1 tsp. slivered pistachios to garnish

          In a mixer jar add the sweet corn kernels and make a fine paste by adding some water. 

          Then heat ghee in a pan and cook the sweet corn paste on a low flame by continuously stirring till it leaves the sides.

          Add the paneer and mix well. Sauté again till it comes into a lump. 

          Now add the milk, saffron and cardamom powder. Mix everything well and continue to stir for 2-3 minutes.

          Add the powdered sugar, followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan and turns thick. 

          Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

          Then make small round balls of equal size and garnish with slivered pistachios.

          Enjoy at room temperature or slightly chilled.

        

In a mixer jar add the sweet corn kernels & make a fine paste by adding some water. Then heat ghee in a pan & cook the corn paste on a low flame by continuously stirring till it leaves the sides.

       Add the paneer & mix well. Sauté again till it comes into a lump. 

Now add the milk, saffron & cardamom powder. Mix everything well & continue to stir for 2-3 minutes.

                 Add the powdered sugar, 

followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan & turns thick. 

Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

                  Then make small round balls of equal size.

Garnish with slivered pistachios & enjoy at room temperature or slightly chilled.