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.

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.

Red Dragon Fruit Peda

 

          Check out these yummy Pedas prepared with Red Dragon Fruit. The recipe is very simple with very few ingredients, but the end product is just amazing and mouth watering. These Pedas are visually very attractive to look with its vibrant dark pink / red colour. So check out the step by step pictorial recipe to prepare this sweet treat. 

          Dragon Fruit, be they White or Red, is a versatile fruit with which many desserts can be prepared. Peda on the other hand, is a very popular sweet in the Northern parts of India. It is offered as prasad to devotees in the temples. 

         This Fruit, typically is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name.

• 1 red dragon fruit, pureed
• 2 tbsp. ghee
• 1/2 cup semolina
• 1/4 cup sugar or to taste (I used brown sugar)
• 1/4 cup milk powder
• 1/2 tsp. cardamom powder
• 1/2 cup milk
• 1-2 tbsp. chopped almond

          Heat 1 tbsp. ghee in a pan and add the semolina. Roast on a low flame for 2-3 minutes or till light golden in colour. 

          Add the pureed dragon fruit, cardamom powder and brown sugar. Mix  everything well and keep stirring on a low flame till all the moisture has been absorbed. 

          Now add the milk and cook till almost dry, but moist. Then add the milk powder, followed by the remaining ghee. 

          Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

          Take a little portion of the dough and make round pedas. Make an impression in the centre with your finger and stuff with chopped pistachios and almonds. 

          Yummy Red Dragon Fruit Pedas are ready to be served to Lord Ganesha. 

                    Heat 1 tbsp. ghee in a pan.

Add the semolina & roast on a low flame for 2-3 minutes or till light golden in colour. 

Add the pureed dragon fruit, cardamom powder & brown sugar. Mix  everything well & keep stirring on a low flame till all the moisture has been absorbed. 

                Add the milk & cook till almost dry, but moist. 

                   Then add the milk powder, 

                  followed by the remaining ghee. 

Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

Take a little portion of the dough & make round pedas. Make an impression in the centre with your finger.

               Stuff with chopped pistachios and almonds. 

 Yummy Red Dragon fruit Pedas are ready to be served to Lord Ganesha. 

Red Dragon Fruit Sooji Modak

 

          Red Dragon Fruit Sooji Modak is a new vibrant twist and a healthy touch to the classic modak. It is incredibly easy to dish out. As preparing Modak during Ganesh Chaturthi is mandatory, so go ahead and make these amazing and colorful sweet dumplings. I flavored it with cardamom powder. You may add saffron or rose water if you wish. So please Lord Ganesh by offering these modak this festive season by checking out the step by step pictorial recipe to prepare this divine treat. 

           

• 1 red dragon fruit, pureed
• 2 tbsp. ghee
• 1/2 cup semolina
• 1/4 cup sugar or to taste (I used brown sugar)
• 1/4 cup milk powder
• 1/2 tsp. cardamom powder
• 1/2 cup milk
• 1-2 tbsp. chopped almond

          Heat 1 tbsp. ghee in a pan and add the semolina. Roast on a low flame for 2-3 minutes or till light golden in color. 

          Add the pureed dragon fruit, cardamom powder and brown sugar. Mix  everything well and keep stirring on a low flame till all the moisture has been absorbed. 

          Now add the milk and cook till almost dry, but moist. Then add the milk powder, followed by the remaining ghee. Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

          Grease a modak mold with ghee and add few pieces of chopped almonds. Then fill it with a small portion of the prepared mixture. 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 mix. Your tasty modak is ready to be offered to Lord Ganesha. 

                        Heat 1 tbsp. ghee in a pan....

Add the semolina. Roast on a low flame for 2-3 minutes or till light golden in color. 

Add the pureed dragon fruit, cardamom powder & brown sugar. Mix everything well & keep stirring on a low flame till all the moisture has been absorbed. 

               Now add the milk & cook till almost dry, but moist. 

                       Then add the milk powder, 

                       followed by the remaining ghee.

Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

Grease a modak mold with ghee & add few pieces of chopped almonds. 

Then fill it with a small portion of the prepared mixture. Press it with your fingers to make the modak. 

Gently demold & arrange it on a serving plate. Make similar modak with the remaining mix.

           Your tasty modak is ready to be offered to Lord Ganesha.