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 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!!!!!!

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.

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.