Oats Kheer Golgappa

 

          Check out this simple Oats Kheer Golgappa, an unique fusion dessert. As I had some leftover oats kheer, I decided to stuff them into golgappa shells and drizzled rabri over it. It tastes simply yummy. You can garnish with chopped pistachios, almonds, dry rose petals and few strands of saffron for some visual appeal. The addition of rose water and cardamom powder gives it a mild flavor. It is a perfect party dessert. So go ahead and indulge in this easy to make innovative gourmet dessert and surprise your loved ones. 

          Oats are nutritious, wholesome and low in cholesterol. It contains fibre and is rich in antioxidants. Hence it is advisable to include it in our daily diet. Besides having it for breakfast, they can be turned into yummy desserts. 

          Both oats kheer and pani puri are my favorite. So I decided to combine them and turn into an amazing dessert. In this way, any leftover kheer can be finished off by filling them up in golgappa balls and serving them. 

• 500 ml. full fat milk
• 1/4 cup oats
• 1 tsp. ghee
• a pinch of salt
• 1/4 cup powdered jaggery
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• pinch of saffron strands
• few golgappa pooris
• chopped pistachios, almonds, dry rose petals and saffron to garnish

Instant rabri -

• 1 cup evaporated milk
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

  

          Heat ghee in a pan and roast the oats till you get a nice aroma coming through. Keep it aside. 

          Bring the milk and a pinch of salt to a boil. 

          Add the roasted oats, jaggery powder, cardamom powder, mixed nuts and saffron. 

          

          Simmer on a low flame by stirring continuously till it thickens.

          Switch off the flame and add the rose water. Mix well and keep aside to cool down. Then refrigerate till serving time. 

          

Instant Rabri - 

          In a bowl, mix together all the ingredients and keep aside for 15-20 minutes for the saffron to soak well. Your instant rabri is ready.

To serve - 

          Make a hollow in the centre of each golgappa with a spoon. Stuff 3/4 of the poori or fill it up to the top as per your choice with the oats kheer. 

           Then drizzle some of the rabri over it or place the stuffed golgappas over the rabri.

          Garnish with the chopped pistachios, almonds, few dry rose petals and few strands of saffron. 

          Your fusion golgappa dessert is ready. Serve immediately and enjoy the mouthful experience. It is a perfect finish to any meal. 

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.

Makhana Phirni (Fox Nut / Lotus Seeds Pudding / Kheer / Payasam)

 

               Phirni is a traditional rice pudding has its origins in the Northern regions of India. 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. Typically, it is prepared with ground rice in a milk based creamy dessert. 

              

               So let me share a yummy version of phirni prepared with makhana / fox nuts. I sweetened it with jaggery to give a healthy touch and flavored it with saffron. Alternately, you may add brown sugar or date syrup instead. 

               It takes very little time to dish out and turns out just amazing with just a few ingredients. Serve it chilled in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare this creamy delight.

• 500 ml. full fat milk
• pinch of salt
• 1 cup makhana, dry roasted & powdered
• 1/2 tsp. cardamom powder
• 1/2 cup jaggery powder or to taste
• 1 tbsp. ghee
• 1 pinch of saffron soaked in 2 tbsp. rose water
• 1-2 tbsp. slivered almonds and pistachios
• few dry rose petals
• few mint sprigs

                 Bring the milk to a boil along with a pinch of salt. Add the powdered makhana and cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

                 Add the jaggery powder, ghee and saffron water (reserve some to garnish). Mix well and simmer further for 4-5 minutes or till you get the desired consistency. 

                 Switch off the flame and bring it to room temperature. Refrigerate for a minimum of 2 hours. 

                 Serve chilled, garnished with slivered almonds and pistachios, saffron water, dry rose petals and a sprig of mint leaf.

 

                    Bring the milk to a boil along with a pinch of salt. 

Add the powdered makhana & cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

  

                     Add the jaggery powder, ghee 

                      and saffron water (reserve some to garnish). 

Mix well & simmer further for 4-5 minutes or till you get the desired consistency.

Serve chilled, garnished with slivered almonds, pistachios, saffron water, dry rose petals and a sprig of mint leaf.

Horse Gram Pudding / Kollu Payasam / Kulthi Kheer

                   Check out this yummy and a healthy dessert recipe prepared with Horse Gram lentil. It is a great festive dessert and a party recipe too, apt for special occasions. Adjust the ghee and sweetness according to your preference. 

                   In this recipe, I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy this amazing Pudding / Payasam at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy guilt free dessert.  

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. One can prepare a number of dishes with Horse gram, like idli, dosa, dal fry, uttapam, biryani, rasam to name a few. It can also be sprouted and made into salads and soups.

• 1/4 cup Horse gram, dry roasted and washed well 
• 500 ml. milk
• 1/3 cup jaggery powder
• 1/2 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. ghee
• 1 tsp. chopped nuts & few saffron strands to garnish

         Soak the Horse gram in sufficient water overnight. Rinse well and drain. Pressure cook in 1 cup water for 1 whistle on high flame and 8-10 minutes on a low flame. 

         Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

         In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder and saffron. 

         Simmer on a low flame for 10-15 minutes by stirring at intervals. Now add the chopped nuts and ghee. 

         Continue to simmer till it turns thick or to a desired consistency. Garnish with the chopped nuts and saffron strands and serve at room temperature or chilled. 

Soak the Horse gram in sufficient water overnight. Rinse well & drain. 

Pressure cook in 1 cup water for 1 whistle on high flame and then 8-10 minutes on a low flame. 

Mash well with a potato masher or with the back of a ladle. You can also pulse it for a few seconds in a mixer jar. 

In a saucepan, bring the milk to a boil. Add the mashed Horse gram, jaggery powder, cardamom powder & saffron. Simmer on a low flame for 10-15 minutes by stirring at intervals.

                  Now add the chopped nuts .....

and ghee. Continue to simmer till it turns thick or to a desired consistency.

                 Garnish with the chopped nuts & saffron strands.

            Serve at room temperature or chilled. 

Dahi Ka Halwa (Yoghurt / Curd Pudding)

 

            Ever heard of a dessert made of yoghurt? It is a recipe from the royal kitchens of India. Sounds weird, but actually it turns out very yummy. It is a Shahi dessert and is almost a lost recipe now. It is believed its origin is from the state of Rajasthan. The end product is like any other halwa / pudding that is generally made, but far more exotic and tastier. So this dessert can be a great festive / party dessert and I bet no one will be able to guess the core ingredient. 

          Very few basic ingredients goes into dishing out this halwa. Typically ground dry fruits and jaggery are used. However, I made use of semolina and plain sugar. Brown sugar can also be added. 

          So go ahead and give this exotic dessert a try and impress your loved ones. Check out the step by step pictorial recipe to prepare this Royal treat. 

• 2-3 tbsp. ghee
• 1/4 cup semolina
• 1 cup hung yoghurt, whisked
• 1/4 cup sugar 
• pinch of saffron soaked in 2 tbsp. water
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped almonds and pistachios
• few dry rose petals and few strands of saffron to garnish

          Heat ghee in a pan and add the semolina. Stir fry till light brown in colour. Keep aside to cool down slightly.

          Then add the hung yoghurt, sugar, rose water, cardamom powder and saffron water. 

          Mix everything well and put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

          Now add the chopped nuts (reserve few to garnish) and continue to cook till the ghee separates and everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. Serve at room temperature or slightly chilled. 

                      Heat ghee in a pan and add the semolina. 

       Stir fry till light brown in colour. Keep aside to cool down slightly.

 Add the hung yoghurt, sugar, rose water, cardamom powder & saffron water. 

Mix everything well & put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

                 Add the chopped nuts (reserve few to garnish).

      Continue to cook till the ghee separates & everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. 

                Serve at room temperature or slightly chilled.