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. 

Sandesh, Fruits & Shrikhand Parfait (Layered Dessert)

 

           Fusion Desserts are a great way to use up any leftover sweets. So check out this amazing Parfait made with few leftover sandesh, some fruits and again some leftover  shrikhand. So you will find alternate layers of crumbled sandesh, chopped fruits and  Shrikhand. 

          You may substitute sandesh with any other variety of sweets like burfi, peda or laddu. Instead of shrikhand, kheer or payasam is another good option. Any other variety of fruits can also be added apart from the ones I used. 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. So if you are on a lookout for an out of the box dessert for any special occasion or 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 leftover Sandesh pieces or as needed
• 1/2 cup leftover 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!!!!!!

Biscuit & Anjeer Phirni (Biscuit & Fig Pudding)

 

            Phirni is a traditional dessert that has its origins in the Northern regions of India. It is traditionally made of rice powder in a milk based creamy dessert. But how about a phirni with a difference? So check out my version of a phirni made of Biscuit & Anjeer. Just add some powdered digestive biscuit and fig puree to the milk and make this healthy and yummy Biscuit & Anjeer Phirni. 

         

            This recipe is absolutely an easy, quick and a yummy chilled dessert. Any biscuit of your choice can come handy here. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. 

            So relish this chilled phirni in a new avatar, just as it is or with poori / paratha. Do check out the step by step pictorial recipe  to prepare this great fusion dessert.

• 2 cups full cream milk
• 1/2 cup powdered digestive biscuit
• 4-5 anjeer (fig) soaked overnight
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2 drops of kewra essence
• 1 tbsp. chopped dry fruits

          Blend the soaked anjeer into a puree by adding some water. Keep aside.

          In a mixer grinder, grind the biscuit into a powder and keep aside.

          Bring the milk to a boil in a pan. Add the biscuit powder, anjeer puree, sugar, cardamom powder and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick. 

          When done, switch off the flame and add the kewra essence. Keep aside to cool down before refrigerating it. 

          Spoon the phirni into individual bowls and garnish with chopped dry fruits and few saffron strands. Enjoy as it is or with poori / paratha.

                 Bring the milk to a boil in a pan. Add the biscuit powder, 

                              anjeer puree,

                              sugar, 

                              cardamom powder 

and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick.

When done, switch off the flame & add the kewra essence. Keep aside to cool down before refrigerating it. 

Spoon the phirni into individual bowls & garnish with chopped dry fruits & few saffron strands. Enjoy as it is or with poori / paratha.

Motichoor Laddu, Jalebi & Shrikhand Parfait (Indian Fusion Dessert)

 

          Fusion Dessert are a great way to use up any leftover sweets. So check on this amazing Parfait made with few Motichoor laddus, Jalebis and Shrikhand. So you will find alternating layers of crumbled Motichoor laddu, homemade Shrikhand and crumbled jalebis. 

          I flavored the Shrikhand with cardamom powder and rose water to prepare this easy to assemble fusion dessert. I then garnished it with chopped pistachios, 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. 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 sweet treat this Diwali. 

• 2-3 motichoor Laddus
• 10-12 jalebis
• 1 cup hung yoghurt
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tsp. castor sugar or as needed
• chopped pistachios & dry rose petals to garnish

         To the hung yoghurt, add cardamom powder, saffron and castor sugar. Give it a mix so that it is lump free and keep aside. 

         Crumble the motichoor laddus and jalebis in a bowl and set aside.

         In a glass bowl, place a layer of the crumbled motichoor laddu at the bottom. 

         Now top it up with half of the shrikhand. 

         Then place a layer of the crumbled jalebis, followed by the remaining shrikhand.

         When done, place some crushed motichoor laddu and a jalebi on the top. 

         Then garnish with chopped pistachios, dry rose petals and saffron strands. 

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

                      To the hung yoghurt, add cardamom powder, saffron....

       & castor sugar. Give it a mix so that it is lump free & keep aside. 

               Crumble the motichoor laddus & jalebis in a bowl & set aside.

      In a glass bowl, place a layer of the crumbled motichoor laddu 

      at the bottom. 

                        Now top it up with half of the shrikhand. 

                        Then place a layer of the crumbled jalebis,

                     followed by the remaining shrikhand.

      When done, place some crushed motichoor laddu & a jalebi on the top. 

      Garnish with chopped pistachios, dry rose petals & saffron strands.

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