Chocolate Oats Kheer / Payasam / Pudding

 

          This is an absolutely amazing and a simple oats kheer / payasam / pudding. I gave a twist to it by adding some leftover grated dark chocolate for a nice chocolaty  flavored dessert. It turned out real yummy and this combination resulted in a thick creamy dessert. So do give it a try and surprise your loved ones. You can enjoy it just as it is, as an after meal dessert or with poori / paratha for breakfast. 

           This recipe is a great way to turn your regular oats into a delectable flavored dessert. Garnish with chopped pistachios, dry rose petals and saffron and serve them chilled in individual bowls. So time to indulge in this easy to make chilled delicacy. Enjoy !!!!

         Oats are generally nutritious, wholesome and low in cholesterol. It contains fiber and is rich in antioxidants. Hence, it is advisable to include it in our daily diet. Apart from having it for breakfast, you can turn them into delectable desserts. 

         So oats based kheer / pudding being my favorite, I keep experimenting. It is not only healthy but is a real comfort dessert for me. I like to indulge in it after every meal, especially after lunch. So tried this yummy kheer made of oats and flavored with Lindt dark chocolate. A new creation from my kitchen. You can make them healthy by adding some Bournvita instead, for your kiddo. 

            The story behind the preparation goes like this. After cooking oats in milk, I thought why not add in some chocolate. So here you go. I added some leftover Lindt dark chocolate. It turned out some sort of a mix-n-match dessert. So thought of sharing this delicious concoction which surprisingly, turned out very yummy with just the right amount of sweetness for me. It is ideal for an after-meal dessert. So go ahead and give it a try and serve them chilled.

• 3 cups milk
• 1 cup oats
• 1 tbsp. butter
• 2-3 tbsp. grated chocolate (I used Lindt dark chocolate)
• 3-4 tbsp. sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped pistachios
• pinch of saffron & dry rose petals

         Melt butter in a pan. Add the oats and sauté till it is slightly browned. Add the milk, cardamom powder and sugar. 

         Mix everything well and simmer on a low flame till it is slightly thick in consistency. (It will further thicken when it cools down).

          Switch off the flame. Add the grated chocolate and rose water. Give it a stir till it is completely dissolved. Keep aside to cool down. Then refrigerate till serving time. 

          Spoon this chilled dessert in individual bowls / short glasses. Garnish with chopped pistachios, dry rose petals and saffron. Enjoy!!!!

Two In One Delight

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian desserts compiled into one. Hence the name. Made use of leftover Gajar Ka Halwa (Carrot Pudding) and Sooji Ki Kheer (Semolina Pudding) to bring out this easy fusion type party special or an after-meal dessert. So made laddu (dumplings) made out of Gajar Halwa and served with Sooji Kheer, topped with chopped almonds and sugar sprinklers. Bon Appetit!

Gajar Halwa Laddu (Carrot Pudding Dumplings) - 

• 2 medium carrots, grated
• 1 cup full cream milk
• 3 pedas (substitute of khoya), crumbled
• 2 tbsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste
• 1 tbsp. kewra water 
• 2 tbsp. chopped almonds
• coloured sugar sprinkles and chopped nuts to garnish

Sooji Ki Kheer - 

• 2-3 tbsp. sooji (semolina)
• 2 tbsp. ghee
• 2-3 green cardamoms
• 1-2 bay leaves
• 3-4 tbsp. sugar or to taste
• pinch of salt
• 3-4 cups milk
• 1/4 tsp. cardamom powder
• 2-3 tbsp. chopped nuts

          To make the Gajar Ka Halwa Laddus - 

          Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.

          Transfer to a non -stick pan and add the pedas, sugar, almonds and cardamom powder. Keep stirring on a low flame till the halwa thickens and leaves the sides of the pan.

           Switch off the flame and add the kewra water. After it has cooled down, form them into laddus and keep aside.




To make Sooji Ki Kheer - 

          Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. Fry on a medium flame till you get a nice aroma.
        
          Now add the sugar, chopped nuts, milk, pinch of salt and cardamom powder. Keep on stirring on a low flame till it thickens to a desired pouring consistency. Set aside to cool down a little. 

          To serve hot or cold - Pour some sooji ki kheer in an individual bowl and place a gajar halwa ladoo on it. Add some chopped nuts and sugar sprinkles and serve 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. 

Green Papaya Kheer / Pudding

       
          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 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. 

         Raw Papaya Kheer is a very soothing and a refreshing kheer which I sometimes have 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
• 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. 

          Garnish with the remaining pista and serve it chilled in individual bowls. 

          

Mysore Pak Kheer / Payasam / Pudding - Fusion Style

          Have any leftover Mysore Pak and do not know what to do with it? Then go ahead and dish out this fusion style kheer. Make the usual rice kheer and add in some crumbled Mysore Pak as sweetener, instead of sugar and voila! you have an extremely yummy dessert in front of you in a new avatar. How cool is that. So go ahead and give it a try and surprise your loved ones with your new creative fusion dessert. Enjoy it just as it is, as an after-meal dessert or as a side dish with poori / paratha.

• 2-3 cups milk
• 1 cup cooked rice
• 5-6 mysore pak, crumbled

          Pressure cook milk and rice for 2-3 whistles. Add the mysore pak and simmer for 4-5 minutes on a low flame. Switch off the flame and allow it to cool. 

          Refrigerate till serving time. Serve, garnished with some crumbled mysore cook as an after meal dessert. They can also be relished along with poori or paratha.