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. 

Watermelon Rind 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 plain version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

          So, I tried with watermelon rind and it turned out very yummy. I used a healthy combination of low fat yoghurt and flavored it with kewra water, cardamom powder and saffron. This fruit based dessert is an ideal party recipe or can be prepared for any festive occasion. It will be a sure hit. Garnish with chopped pista and few chopped watermelon pieces and enjoy it chilled. So check out the step by step pictorial recipe to prepare this fusion treat.

• 2 cups yoghurt
• 2 cups watermelon rind, chopped
• 1 tsp. ghee
• 2-3 tbsp. powdered sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• pinch of saffron 
• few chopped watermelon, chopped pistachios 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.  

           Steam the watermelon rind till soft. Set aside to cool before blending into a smooth paste.

           Heat ghee in a pan and simmer the paste till all the moisture has evaporated. Keep aside to cool. 

          In a bowl, take the hung yoghurt, reduced watermelon rind, sugar, cardamom powder and kewra water. Whisk well till smooth. Add the saffron and give it a stir. Refrigerate till serving time.

          Spoon into individual bowls. Garnish with chopped pistachios, chopped watermelon and dry rose petals. Enjoy!!!

                      Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a 

                      bowl in the refrigerator overnight. The thick hung yoghurt is then used.  

                     Steam the watermelon rind till soft. Set aside to cool before blending into a 

                     smooth paste.

                     Heat ghee in a pan & simmer the paste till all the moisture has evaporated. 

                     Keep aside to cool. 

                                 In a bowl, take the hung yoghurt,

                                  reduced watermelon rind,

                                 sugar, cardamom powder and kewra water. 

                                  Whisk well till smooth. 

                               Add the saffron and give it a stir. Refrigerate till serving time.

                        Spoon into individual bowls. Garnish with chopped pistachios, chopped

                        watermelon and dry rose petals. Enjoy!!!