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. 

Nolen Gurer Oats Payesh (Jaggery Oats Pudding)

 

          Enjoy this yummy Bong dessert with the goodness of oats and Nolen Gur (date palm jaggery. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

         

          So this is my take on the traditional Bengali Rice Kheer that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery. I only replaced the rice with oats, thus giving a healthy touch to this classic dish.

          Relish it at room temperature or chilled. It can also be enjoyed as an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1/3 cup oats
• 1 tsp. ghee
• 3 cups full fat milk
• pinch of salt
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1 tbsp. chopped pistachios & almonds to garnish

          Dry roast the oats in ghee till light brown in colour or till you get a nice aroma. Keep aside.

          In a pan, bring the milk to a boil along with a pinch of salt. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish with chopped pistachios & almonds or as desired. Enjoy at room temperature or chilled.

Oats Beetroot Kheer / Pudding / Payasam

          This is a simple and an easy to prepare Oats Beetroot Kheer where I added some beetroot puree to turn it into a healthy dessert. It can also be prepared during special occasions and festivals. 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.

          The vibrant color of the dessert not only looks appealing but also appetizing too. This thick and creamy dessert is a real visual treat. The addition of cardamom powder  gives it a mild flavor. Garnish with some chopped nuts and serve chilled for that ultimate experience. Relish it as an after-meal dessert or for breakfast with poori or paratha. So check out the step by step pictorial recipe to prepare this amazing dessert. 

 

• 1/3 cup oats
• 1 tsp. ghee
• 2 tbsp. milk powder
• 1/4 tsp. cardamom powder
• 1 tbsp. slivered pistachios
• few saffron strands
• 1 & 1/2 cups milk, boiled
• castor sugar to taste
• 5-6 tbsp. beetroot puree
• 1-2 tbsp. raisins
• chopped pistachios, almonds & raisins to garnish

          Heat ghee and sauté the oats for 2-3 minutes on a low flame. 

          Add the milk powder, slivered pistachios, saffron strands and cardamom powder. Mix well.

          Add the boiled milk, beetroot puree, sugar to taste and raisins. Stir well and simmer on a low flame by stirring continuously till it thickens. 

          Set aside to cool down. Then refrigerate for an hour. 

          Pour into individual bowls / cups and serve, garnished with chopped nuts. 

          Relish them as it is or as a side dish with poori  or parathas for a great comfort meal.