Nolen Gurer Millet Oats Modak

 

            Celebrating Ganesh Chaturthi is incomplete without his favorite Modak. There are many types of modak that can be prepared. Traditionally it is made of rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Nolen Gur (Date Palm jaggery), millets and oats. This type of jaggery is available in West Bengal during winter and you can dish out a wide range of sweets with it. Apart from Foxtail Millet that I have used, you can go ahead with any other millet of your choice. 

        

           Coming to the recipe, I flavored these guilt-free modak with cardamom powder. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 cup cooked Foxtail Millet, mashed
• 1/2 cup nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 1/4 cup oats, dry roasted & powdered
• few chopped pistachios

          

          Heat a pan and add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

          Now add the cooked millet and combine everything well. Add the cardamom powder and keep stirring till all the moisture dries up.

          Add the powdered oats and give it a mix so that everything comes together. Switch off the flame and transfer the dough to a plate. Allow it to cool down completely.

          Grease a modak mold with ghee and add few pieces of chopped pistachios. Take a small portion of the prepared mixture and fill the mold. 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 mix. Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

Heat a pan & add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

                   Add the cooked millet.

                        Combine everything well.

 Add the cardamom powder & keep stirring till all the moisture dries up.

Add the powdered oats & give it a mix so that everything comes together. Switch off the flame & transfer the dough to a plate. Allow it to cool down completely.

Grease a modak mold with ghee & add few pieces of chopped pistachios. 

Take a small portion of the prepared mixture & fill the mold. Press it with your fingers to make the modak. Now gently demold & arrange it on a serving plate. 

Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

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!!!

Apricot 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 flavoured with saffron and cardamom powder for the plain version. 

          Today I tried it with some apricot and it turned out simply yummy. I used a healthy combination of low fat yoghurt and brown sugar. I flavoured it with rose water along with cardamom powder and saffron. This healthy dessert is best enjoyed chilled or at room temperature as an after meal dessert or with poori.

• 400 gms. yoghurt 
• 200 gms. dried apricots, pitted
• 1 tbsp. sugar (opt)
• 1/2 tsp. lime juice
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• chopped pistachios, dried rose petals and cherries 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. 

           Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Keep aside to cool.

          In a bowl, whisk together hung yoghurt and the reduced apricot. Pass it through a sieve to remove the granules. 

          Add the rose water and mix well. Chill before serving the shrikhand in individual bowls, garnished with chopped pistachios, cherries and rose petals.

Coffee Shrikhand (Hung Yoghurt Based Dessert - Maharashtrian Style)

          Shrikhand is a traditional Maharashtrian Dessert prepared from hung yoghurt. It is a very easy, simple and a quick dessert. It is a healthy combination if you go in for low fat yoghurt and brown sugar. Generally it is flavored with saffron and cardamom.  But I gave a twist by adding some coffee powder to the end product and it was simply yummy. So go ahead and try this fusion dessert by checking out the step by step pictorial recipe to prepare it.

• 400 gms. yoghurt (I used low fat)
• 4 tbsp. powdered brown sugar or to taste 
• 3/4 tsp. coffee powder 
• 1 tbsp. chopped nuts (pista, almonds)
• chopped pista and pomegranate pearls to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used for this recipe.

          In a bowl whisk together the hung yoghurt, sugar and the coffee powder to a smooth paste. Pass it through a sieve to make it more creamier.

          Add the chopped nuts and mix well. Serve in individual bowls, garnished with chopped pistachios, pomegranate pearls and a sprinkle of some extra coffee powder. Serve chilled.

                     Pour yoghurt in a cheese cloth & place it on a strainer. keep a bowl 
                     underneath & refrigerate it for a minimum of 5-6 hours. The thick 
                     hung yoghurt is used in this recipe.

                           Whisk hung yoghurt, sugar & the coffee powder to a smooth paste.

                                  Whisk all the ingredients well to a smooth paste.

                                  Pass it through a strainer.

                                  Add chopped nuts & mix well.

                   Serve in individual bowls, garnished with chopped pistachios, pomegranate 
                   pearls & a sprinkle of some extra coffee powder. Serve chilled.