Dragon Fruit Pudding

 

                How about some sweet indulgence? So let me share a yummy pudding made of Dragon Fruit. It makes for a perfect summer treat. Be sure to have them chilled. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

                 I simply love to dig into this soft and melt-in-the-mouth delicacy. Garnish as desired with some chopped Dragon fruit pieces and voila!! You have a yummy fuss-free dessert in a jiffy. Enjoy as and when desired or as an after-meal dessert.

             If you are a Dragon Fruit lover, then do try this extremely easy recipe. You will simply love it. Make in large batches to be devoured as and when you feel like. They are a perfect summer dessert. Serve them chilled with all the toppings. 

• 1 cup Dragon fruit puree
• 1 cup milk
• 1/2 cup condensed milk
• 1 tbsp. corn flour mixed with 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• few Dragon fruit pieces
• 1 tsp. chopped pistachios
• few dry rose petals & few strands of saffron

          In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

           Add the milk, followed by the condensed milk, corn flour slurry and saffron water. Simmer on a low flame by continuously stirring till it thickens.

          Transfer to a greased cake tin / mold and keep aside to cool down. Then refrigerate for 2-3 hours.

          Invert it on a serving plate and garnish with Dragon fruit pieces, chopped pistachios, dry rose petals and saffron strands. Enjoy as an after-meal dessert or as and when desired.

In a pan simmer the Dragon fruit puree on a low flame till all the moisture has evaporated.

                          Add the milk,

                         followed by the condensed milk,

                             corn flour slurry 

and saffron water. Simmer on a low flame by continuously stirring till it thickens.

Transfer to a greased cake tin / mold & keep aside to cool down. Then refrigerate for 2-3 hours.

Invert it on a serving plate & garnish with Dragon fruit pieces, chopped pistachios, dry rose petals & saffron strands. 

                Enjoy as an after-meal dessert or as and when desired.

Thandai Lassi

 

         Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern parts of India. 

          However, I tried it with buttermilk and some store bought pedas for a thick consistency. So whip up my version of this amazing chilled Thandai Lassi. It tastes equally yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

          This refreshing Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder, saffron and dry rose petals along with a combination of dry fruits and few spices. 

         

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds / sesame seeds
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish 

           Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 

1.  I used sesame seeds in place of poppy seeds as it is not available at my place of residence. However, it really tasted yum and there was absolutely no change in the flavor. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Steamed Egg Pudding

 

         This is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder, rose water and saffron. However, you may use vanilla essence instead. 

          This steamed version is a melt-in-the-mouth delicacy. Do chill to serve along with chopped pistachios and almonds or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this comforting Steamed Egg Pudding.

• 2 eggs, whisked
• 1/4 cup castor sugar
• 1/2 cup full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• 1 tsp. chopped pistachios & chopped almonds to garnish
• few strands of saffron to garnish
• few dry rose petals to garnish

         In a bowl, take the eggs and sugar. Whisk well with a fork. Add milk and give it another whisk. Strain the egg mixture onto a greased steel tiffin box.

         Add cardamom powder, rose water and saffron. Mix well and close with a lid or cover with an aluminum foil.

          Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil. 

          Now place the tiffin box over the stand. Cover the pot and steam for 25 minutes on a low flame.

          Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.

          While serving, run a knife around the edges and invert it over a plate. Serve, chilled, garnished with chopped pistachios, almonds, saffron and dry rose petals.

                      In a bowl, take the eggs and sugar. 

                          Whisk well with a fork. 

                          Add milk and give it another whisk. 

              Strain the egg mixture onto a greased steel tiffin box.

                     

 Add cardamom powder, rose water & saffron. Mix well & close with a lid. 

Pour some water into a pot & place a stand on it. Bring it to a boil. 
Place the tiffin box over the stand. 

          Cover the pot & steam for 25 minutes on a low flame.

When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edges & invert it over a plate. 

Serve, chilled, garnished with chopped pistachios, almonds, saffron & dry rose petals.

Paal Kozhukattai

 

          Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert. 

          Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar. 

• 1/2 cup rice flour
• pinch of salt
• 1 tsp. ghee
• hot water as required
• 1 & 1/2 cups milk
• 1 cup water
• 1/4 cup sugar or to taste
• 1 cup coconut milk
• 1/2 tsp. cardamom powder
• few saffron strands to garnish 

          To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well. 

          Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough. 

          Apply some ghee to your palm and make small round balls out of the dough. Keep them aside. 

          In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.

          Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.

          When done, add the cardamom powder and give it a mix. When done, switch off the flame.

          Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.

      For the Kozhukattai balls, in a bowl, take the rice flour, salt & ghee. 

                             Mix it well. 

     Add hot water, little at a time & combine everything well. Cover & 

     keep aside for 2-3 minutes

                   Then knead it into a soft dough. 

  Apply some ghee to your palm & make small round balls out of the dough. Keep them aside. 

  In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes. 

                           Add the sugar.....

                      and coconut milk. Cover & simmer for 2-3 minutes.

                      Add cardamom powder & give it a mix. 

 When done, switch off the flame. Cover & keep aside for 20-25 minutes before serving.

                Garnish with few saffron strands & enjoy it warm or at room temperature.