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. 

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.