Red Dragon Fruit & Sago Pudding / Kheer / Payasam / Drink

 

          Red Dragon Fruit & Sago Pudding / Kheer / Payasam / Drink is an irresistible dessert that is so amazing. One needs to try out to confirm it. This refreshingly smooth pudding is so simple to prepare and the vibrant colour is just out of this world. Be sure to have it chilled as an after meal dessert or as and when desired. 

        

           It is an apt dessert during summer, for fasting days and as a festive dessert too. Make it healthy by skipping the sugar and opting for jaggery or brown sugar. Apart from Dragon fruit, you can make use of any fruit of your choice. 

          This combination gives an unique twist to the dessert. To make things easy, you can prepare it much ahead of time and refrigerate till it is ready to serve.

• 1 cup full fat milk
• pinch of salt
• 1/4 cup sago, soaked for 2-3 hours and drained
• 2-3 tbsp. sugar
• 1/4 cup milk powder
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• 1 tbsp. chopped almonds
• pinch of saffron 
• 2 tbsp. soaked sabja seeds
• 1 cup Red Dragon fruit, chopped
• 1 tsp. rose water
• few chopped dragon fruit, few strands of saffron, chopped pistachios & almonds to garnish

          Bring the milk to a boil with a pinch of salt. Add the drained sago, soaked sabja seeds, milk powder, sugar, cardamom powder, chopped almonds, chopped pistachios and saffron. 

          Simmer on a low flame for 4-5 minutes. Then switch off the flame and keep aside to come to room temperature. 

          Now add the chopped Red Dragon fruit and rose water. Give it a stir and refrigerate for 1n hour or till serving time. 

         Serve topped with all the garnishes and enjoy this chilled pudding / drink as and when desired. 

Quinoa Pudding

          Why not try something new? Just replace rice and make this yummy pudding / kheer / payasam with quinoa instead and treat your loved ones to a healthy and nutritious dessert? Quinoa contains dietary fibre, iron, protein and is gluten free. So it is recommended to include in our diet. 

          In this recipe I have used black quinoa. You can go in for any variety of your choice. This kheer is very simple to make and can be flavored accordingly. Enjoy it hot or chilled as per your preference. 

• 1/2 cup quinoa, soaked overnight
• 2 tbsp. ghee
• 1 bay leaf
• 2-3 green cardamoms 
• 2 & 1/2 cups milk 
• pinch of saffron
• 1/2 cup khoya 
• sugar to taste 
• pinch of salt
• 1 tsp. chopped pistachios 
• 1 tsp. rose water 
• chopped nuts, tutti frutti & dry rose petals 

          Cook the quinoa in enough water till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt and saffron. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the rose water. Refrigerate till serving time. Garnish with chopped nuts, tutti frutti & dry rose petals.  Enjoy it hot or chilled. 

Pasta Gulkand Kheer / Payasam / Pudding

          How about preparing something new this festive season for your family? So give a twist to the usual kheer and try this pasta kheer instead. Flavour it with gulkand for an amazing sweet treat. I tried it for the first time and it simply turned out real yummy with a lingering aroma from the gulkand, rose water and cardamom powder. Enjoy as it is with a garnish of chopped pista, saffron and dry rose petals or when desired. 

• 1/2 litre milk
• 1/2 cup pasta
• 1 tsp. ghee
• 2 tbsp. gulkand
• 1/2 cup grated paneer
• 2 tbsp. milk powder
• 2 tbsp. sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. rose water
• 3 tbsp. chopped pistachios
• pinch of saffron
• pinch of dry rose petals (opt)

          Pressure cook the pasta in sufficient water along with 1 tsp. ghee for one whistle. Drain and keep aside.

          In a pan bring the milk to a boil and simmer on a low flame for 4-5 minutes. Add the gulkand, paneer, sugar, milk powder, 2 tbsp. chopped pistachios and cardamom powder.

          Mix everything well and add the boiled pasta. Continue to simmer by stirring at intervals till the kheer turns slightly thick and you get the desired consistency. Add the rose water and switch off the flame.

          Garnish with remaining pista, saffron and rose petals. Serve in individual bowls for an after meal treat. 

Sago and Dates Pudding

          The healthy benefits containing in sago and dates makes for some yummy desserts. So how about this delectable Sago and Dates Pudding? Adding sugar is optional. Very easy and simple to make it can be dished out in a jiffy. So it is a perfect Ramadan and a Eid treat / after meal dessert any day for your family and friends. 

• 500 ml. milk
• 10-12 dates, soaked overnight & ground
• 1/4 cup sago, soaked for 2 hours
• sugar to taste (opt)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• chopped pistachios, dates and dried rose petals to garnish 

          Bring the milk to a boil. Add the soaked sago and simmer on a low flame till it slightly thickens.

          Add the cardamom powder, ground dates, sugar (opt) and rose water. Mix well and simmer further for 1-2 minutes. 

          Switch off the flame and serve in individual bowls, garnished with chopped pistachios, dates and rose petals.

        

Quinoa Kheer / Pudding

          Try this yummy kheer / pudding with quinoa and treat your family and friends. Quinoa is a very healthy grain that contains dietary fibre, iron and protein. So it is advised to include in our diet. This kheer is very simple to make and can be flavored according to your preference. Enjoy it hot or cold. So check the step by step pictorial recipe to prepare it. 

• 1/2 cup quinoa, soaked for 2-3 hours
• 2 tbsp. ghee
• 1 bay leaf
• 2-3 green cardamoms
• 2 cups milk
• pinch of saffron
• 1-2 drops of yellow food colour (opt)
• 1/2 cup khoya
• sugar to taste
• pinch of salt
• 1 tsp. chopped pistachios
• 1 tsp. raisins
• 1 tsp. rose water
• pinch of cardamom powder to garnish
• chopped nuts to garnish

           Cook the quinoa in enough water for 15 minutes or till it turns soft. Drain and keep aside. 

          Heat ghee in a pan and add the bay leaf and cardamoms. Sauté for a few seconds.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt, saffron, pistachios and raisins. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the food color and rose water. Refrigerate till serving time. 

          Garnish with chopped nuts and cardamom powder and serve hot or cold. 

                                Heat ghee in a pan and add the bay leaf and cardamoms.

                                 Add in the drained quinoa and stir fry for 1-2 minutes. 

                              Add milk & simmer on a low flame for 2-3 minutes. Add sugar 

                         followed by khoya, salt, saffron, pistachios & raisins. Simmer till it 
                         thickens to a desired consistency.

                                Switch off flame & add food colour & rose water.

                    Refrigerate till serving time. Garnish with chopped nuts & cardamom
                    powder. Serve hot or cold. 

Spinach Bread Pudding

          
          Ever had spinach as a dessert? Just combine it with brown bread, sugar and milk and you get this slightly unusually healthy dessert which is steamed to perfection. So go ahead and give it a try and enjoy just as it is or as an after-meal dessert. So check out the step by step pictorial recipe to prepare it.

• 4 slices of brown bread, shred into small pieces
• 1 - 1&1/2 cups warm milk
• 1/2 cup spinach puree
• 1 tbsp. ghee
• 3-4 tbsps. sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. kewra / rose water
• 2-3 tbsp. sliced almonds and pistachios
• few extra almonds & pista to garnish

          Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water and milk. Keep aside to soak for 15-20 minutes.

          Heat ghee in a pan and sauté the spinach puree along with the remaining cardamom powder till all the moisture is evaporated. Set aside to cool and then mix with the bread. Add the sliced nuts too and stir well.

          Pour this bread mix into a greased steel container. Close with an aluminum foil and poke few holes on the surface.

          Steam for 25-30 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.

          While serving, invert it on a serving plate and garnish with almonds and pistachios. Enjoy just as it is or as an after-meal dessert.

                   Heat ghee & sauté spinach puree with remaining cardamom powder till
                   all the moisture is evaporated. 

                                  Set aside to cool.

                    Mix bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water & milk. 
                    Keep aside to soak for 15-20 minutes.

                                 Add the spinach paste add the sliced nuts. Mix well.

                                 Pour this spinach-bread mix into a greased steel container. 

                    Close with an aluminum foil & poke few holes on the surface. Steam for
                    25-30 min. on a med. flame in a pressure cooker, minus the vent. Set aside
                    to cool and refrigerate for an hour.

                    While serving, invert it on a serving plate & garnish with almonds & 
                     pistachios. Enjoy just as it is or as an after-meal dessert.

Green Papaya & Chia Seeds Pudding / Kheer

           I tried to deviate from the normal kheer/ pudding that is usually prepared during this time of the year for Durga Puja. So prepared Green Papaya Chia Seeds Pudding / Kheer, that is rarely done in any household and is very uncommon. But frankly speaking it is an equally yummy dessert. You've got to prepare to believe it.

           It is a very soothing and a refreshing kheer with the goodness of chia seeds and of course green papaya for its soothing effect. I sometimes have it as a side dish with parathas or puri. It's simply divine. So go ahead and give it a try and serve it chilled, garnished with saffron and chopped pista.

• 1 cup grated raw papaya
• 2 tbsp. chia seeds soaked in 1 cup water overnight
• 1-2 tbsp. ghee
• 500 ml milk
• 2-3 green cardamoms
• pinch of salt
• sugar to taste
• 2-3 tbsp. chopped pistachios
• pinch of saffron
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water

           Heat ghee in a pan and sauté the grated papaya for 2-3 minutes. Keep aside. Bring the milk to a boil. Add the green cardamoms and a pinch of salt and simmer for 4-5 minutes.

          Add the papaya and continue to simmer on a low flame, by stirring at intervals. When the papaya turns soft, add the sugar and the chopped pistachios (reserving some for the garnish).

          When the kheer turns slightly thick, switch off the flame. Add the kewra / rose water, cardamom powder and the saffron. 

          Just before serving, add the soaked chia seeds. Garnish with the remaining pista and serve it chilled in individual bowls.