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. 

Horse Gram & Basil Seeds Burfi

 

           Burfi is one of the most common and popular Indian sweets. It is mandatory in all Indian festivals, ceremonies or any auspicious occasions. So want to surprise your loved ones with a really unique Burfi recipe?

         So here is an easy Burfi recipe prepared with Horse Gram Lentil. They come out real yummy and takes very little time to dish out. The recipe is very simple with very few ingredients, but the end product is just amazing. 

        

            Adjust the ghee and sweetness according to your preference. I have added jaggery powder. However, you may use brown sugar if preferred. Enjoy these amazing Burfis 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. It can also be sprouted and made into salads and soups.

• 1/2 cup Horse Gram, washed well & rinsed
• 3 tbsp. ghee
• 1/3 cup jaggery powder
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1/4 cup soaked basil (sabja) seeds 
• 1 tsp. rose water
• 3-4 tbsp. chopped almonds & pistachios
• few dry rose petals

          Soak the Horse Gram overnight or for a minimum of 6 hours. Then blend it into a smooth paste in the mixer jar. 

          Heat 2 tbsp. ghee in a pan and add the ground Horse gram and mix well. Cook for 2-3 minutes on a low flame.

         Then add the milk powder, cardamom powder, basil seeds, jaggery powder and half of the chopped nuts.

          Mix everything well and continue to cook by stirring continuously till the mix starts to thicken. 

          Now add remaining ghee and rose water. Give it a mix and cook further for 1-2 minutes till it leaves the sides of the pan.

          When done, transfer to a greased plate and garnish with the remaining nuts and dry rose petals. Bring it to room temperature before refrigerating for an hour. 

         Cut as desired and serve this healthy and amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

              Soak the Horse Gram overnight or for a minimum of 6 hours. 

                     Then blend it into a smooth paste in the mixer jar. 

                    Heat 2 tbsp. ghee in a pan.

Add the ground Horse gram & mix well. Cook for 2-3 minutes on a low flame. 

Then add the milk powder, cardamom powder, soaked basil seeds jaggery powder & half of the chopped nuts. Mix everything well & continue to cook by stirring continuously till the mix starts to thicken.

                       Now add the remaining ghee & rose water. 

      Give it a mix & cook for 1-2 minutes till it leaves the side of the pan. 

                     When done, transfer to a greased plate.

Garnish with the remaining nuts && dry rose petals. Bring it to room temperature before refrigerating for an hour. Cut as desired.

Serve this healthy & amazing burfi, either at room temperature or chilled to your loved ones this Diwali festival.

Mathura Peda (Janmashtami Special Sweets)

 

               Mathura Peda is a Janmashtami special sweet that has its origin in the North Indian city of Mathura. It is very popular and is offered as prasad to Lord Krishna during the festival of Janmashtami. The recipe is very simple with very few ingredients but with a lot patience. But the end product is just divine and delicious. 

          Mathura Peda or Mathura Ke pede is a mava based sweet that has a rich golden colour as the milk and sugar is simmered on a low flame till it comes together as a dough. In this recipe, white sugar is used. However, I added jaggery powder for a healthier version. 

          This is then given a small irregular shape. As a flavoring agent, I have added cardamom powder and a pinch of saffron which is optional as traditionally it is not added. At times a pinch of nutmeg powder is also added. 

          For the instant version, Mathura Peda can be made with milk powder too or store bought mava. So check out the step by step pictorial recipe to prepare this festive dessert.  

• 500 ml. full fat milk
• 2-3 tbsp. jaggery powder
• 1/4 tsp. cardamom powder
• pinch of saffron 
• 1 tsp. ghee
• 1 tbsp. powdered sugar
• chopped nuts & dry rose petals to garnish 

          Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

          Then add the jaggery powder, cardamom powder and saffron. Mix well and continue to simmer till all the moisture has evaporated and everything comes together.

          Cover and keep aside for 15-20 minutes. Then add the ghee and knead well till it turns soft and pliable.

          Make small pedas out of it and give it an irregular round shape. Dust with some powdered sugar and garnish with chopped nuts and dry rose petals. 

          Your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. They can also be served as a festive dessert during Diwali, Holi or any other festival.

Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

         Then add the jaggery powder, cardamom powder & saffron. 

Mix well & continue to simmer till all the moisture has evaporated and everything comes together.

    Cover & keep aside for 15-20 minutes. Then add the ghee and.....

                     knead well till it turns soft and pliable.

           Make small pedas out of it & give it an irregular round shape. 

                     Dust with some powdered sugar. 

Garnish with chopped nuts & dry rose petals. So your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. 

They can also be served as a festive dessert during Diwali, Holi or any other festival.

Shahi Tukda (stuffed with Red Dragon Fruit Kalakand) A Hyderabadi Fusion Dessert

 

                This is a fusion recipe of the very popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade Red Dragon Fruit kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two) on a serving plate and drizzled the rabdi over it. This was served, garnished with some chopped almonds, pistachios and dry rose petals. My innovative fusion dessert is ready. So check out the step by step pictorial recipe to prepare my version of this yummy fusion dessert.

          Shahi Tukda, a royal dessert is also called Double Ka Meetha in Hyderabad. It is a rich Mughlai style dessert prepared of fried bread slices dipped in sugar syrup. This is then drizzled with rabdi and garnished with chopped dry fruits. 

          This decadent dessert is flavored with cardamom powder, rose water and saffron. It is a must for special occasions like weddings, parties and during Eid festival.

1.  Kalakand - 

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• Red Dragon fruit puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

             In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

2.  Sandwich - 

• 4 slices of bread
• ghee as required 
• Kalakand stuffing as required

          Spread some ghee on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 2 slices and keep aside. 

Spread some ghee on the bread slices & make sandwiches in a sandwich maker with the kalakand as stuffing.

                           Cut them into 2 slices and keep aside. 

3.  Instant rabdi -

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

          In a bowl, mix together all the above mentioned ingredients and transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. 

          Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

In a bowl, mix together all the ingredients & transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

4.  Garnish - 

• 1 tsp. chopped almonds 
• 1 tsp. chopped pistachios
• few dry rose petals 

          To serve - Arrange the kalakand stuffed sandwiches on a plate and pour the rabdi over it.

          Garnish with chopped almonds, pistachios and rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

   Arrange the kalakand stuffed sandwiches on a plate & pour the rabdi over it.

         

Garnish with chopped almonds, pistachios & dry rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy.