Fruity Bread Pizza - Fusion Dessert

 

            PIZZA is an universally favorite fast food. So now how about having it in a dessert form? Here is my version of a 'FRUITY BREAD PIZZA' that can be served as an after-meal dessert. There is a hidden dessert in it. The Bread pizza base is generously spread with SHRIKHAND (leftover Sweet Corn Shrikhand), topped with some colorful fruits and finally garnished with chopped nuts, dry rose petals and few saffron strands. 

        

          I tried to keep this amazing pizza, simple, healthy and appealing. Any other variety of fruits can be used. So this way I was able to use up the leftover shrikhand. 

 

          With very few basic ingredients you can create this amazing fusion pizza. So go ahead and create your own fusion style fruit pizza by checking out the step by step pictorial recipe to prepare this visual treat.

• 2 bread slices (white or brown), slightly toasted
• 1/3 cup leftover Shrikhand
• few strawberry slices
• few dragon fruit slices
• few blueberries
• 1-2 tsp. chopped nuts (almonds. pistachios, etc.)
• few dry rose petals
• few saffron strands

           To assemble the Pizza - Take the bread slices and generously spread the leftover shrikhand over it.

           Arrange the cut fruits accordingly in an attractive pattern.

           Top it up with chopped nuts, dried rose petals and few saffron strands.

           Serve as an after-meal dessert and enjoy at room temperature

To assemble the Pizza - Take the bread slices & generously spread the leftover shrikhand over it.

       Arrange the cut fruits accordingly in an attractive pattern.

 Top it up with chopped nuts, dried rose petals & few saffron strands.

                       Serve as an after-meal dessert.

                      And enjoy at room temperature.

Batheeth / Batheetha (Emirati Dessert)

 

          Batheeth / Batheetha is a traditional Emirati Dessert of UAE. It is totally sugar free and is prepared out of pureed dates, dry roasted whole wheat flour, butter, cardamom powder and saffron infused rose water. Dry ginger powder may be added if preferred. 

        

            It is a very easy and a healthy dessert that can be dished out in a jiffy. They can be enjoyed as cookies, crumbs or in the form of balls, coated with crushed pistachios, sesame seeds, etc. it is usually served with Gahwa or Arabic Coffee. So check out the step by step pictorial recipe to prepare this classic dessert. 

• 1 cup whole wheat flour
• 18-20 dates, soaked for an hour, pitted & pureed
• 2 tbsp. butter 
• 1/2 tsp. cardamom powder
• a pinch of saffron soaked in 2 tbsp. rose water
• 1/4 cup each of crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals 

          In a pan, dry roast the whole wheat flour on a low flame till you get a nice aroma. Switch off the flame and add the pureed dates, saffron-rose water, cardamom powder and butter.

          Combine everything well and knead it into a dough. Make small round balls of equal size and coat with the crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals. Voila, your Emirati dessert is ready to be enjoyed. 

 

                                 18-20 dates, soaked for an hour, pitted & pureed

                       Dry roast the flour till you get a nice aroma. Then switch off the flame. 

                        Add the pureed dates, saffron-rose water, cardamom powder & butter.

                                  Combine everything well and knead it into a dough. 

                                 Form small round balls of equal size.

                    Coat with the crushed pistachios, toasted sesame seeds, grated coconut &

                    crushed dry rose petals. 

Voila, your Emirati dessert is ready to be enjoyed. 

Parwal Ki Mithai (Stuffed Pointed Gourd in Sugar Syrup)

          Parwal or Pointed Gourd is generally used in making curry. However, in North India, especially Bihar, it is turned into an exotic stuffed sweet in sugar syrup. So this was my first try at making and I simply loved it. This is a very delicate sweet and needs to be handled with care in the process of making. 

          Parwal Ki Mithai is very popular during festivals and special occasions. Khoya or milk solid is generally used for the stuffing, however, I had to make use of paneer as the former was unavailable. So why wait for any occasion? Go ahead and give it a try in your kitchen and enjoy it chilled.

• 5-6 Parwals (Pointed Gourd)
• 100 gms. paneer (cottage cheese)
• 2 tbsp. fresh grated coconut 
• 2 tbsp. pistachio, powdered 
• 1/4 tsp. cardamom powder
• 2 tbsp. + 3/4 cup sugar
• 3/4 cup water
• 1/4 tsp. baking soda
• chopped pistachio & dry rose petals to garnish 

          Wash the parwals and pat dry. Then scrap them and make a slit lengthwise on one side. Carefully deseed them and keep aside. 

          Meanwhile for the stuffing - Heat a non-stick pan and saute the paneer, 2 tbsp. sugar, coconut and cardamom powder for a few minutes till the moisture has evaporated. Set aside to cool. Then mix the pistachio powder to it and keep aside. The stuffing is ready.

          Heat sufficient quantity of water in a saucepan. Add the baking soda (this will help retain the colour) and bring it to a boil. Drop in the parwals and simmer, covered for 2-3 minutes. Drain and keep aside. 

          To make the sugar syrup - add the sugar and water in a pan and bring it to a boil. Simmer on a medium flame till the sugar is completely dissolved.

          Add the boiled parwals in the syrup and simmer for 2-3 minutes or till it softens. Switch off the flame and keep it covered for another 5-10 minutes so that the parwals get nicely soaked in the sugar syrup. Drain completely and let it cool down.

         Then carefully stuff the parwals with the prepared stuffing and press them lightly. Garnish with chopped pistachios and dry rose petals. Refrigerate till serving time. Then enjoy.

Mango Paniyaram in Kesar Pista Phirni

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian sweets compiled into one. Prepared Mango Paniyaram (Dumplings) and Kesar Pista Phirni (Pudding) to bring out this easy fusion type party special or an after-meal dessert. 

          So served the mango paniyaram on a bed of kesar pista phirni and garnished with some saffron and chopped pistachios. Enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it.

Kesar Pista Phirni - 

• 3 cups milk
• pinch of salt
• 1/4 cup pistachios, powdered
• 1/4 cup sugar or to taste
• 1 tbsp. rice, soaked & blended slightly coarse
• 1/4 tsp. cardamom powder

Mango Paniyaram -

• 3/4 cup mango pulp or as required
• 1/2 cup semolina
• 1 tsp. ghee
• 1-2 tbsp. sugar 
• 1/4 tsp. cardamom powder
• pinch of salt
• 1/2 tsp. eno fruit salt 
• ghee to grease the paniyaram chatti

Garnish -  

• pinch of saffron 
• 1 tsp. chopped pistachios 
• mango scoops
• 1 sprig mint leaf

Phirni - 

          Bring the milk to a boil. Then add a pinch of salt, powdered pistachio and the blended rice. 

          Mix well and simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

          Now add the sugar and cardamom powder. Simmer further till you get the desired consistency of thickness. Switch off the flame and keep aside. 



Paniyaram - 

          Heat ghee in a pan and sauté the semolina for a few seconds or till you get a nice aroma. Keep aside to cool. 

          Mix with the mango pulp, pinch of salt, sugar and cardamom powder. Cover and keep aside for 10 minutes. 

          Give it a quick stir again and check for consistency. Add more pulp if required. Add the eno fruit salt and mix well.

          Heat a paniyaram chatti and grease well with some ghee. Drop spoonful of the prepared batter in it and cook, covered on a low flame till one side is well browned. Flip it over and cook the other side too till done. 

          To assemble - In a serving plate, add some phirni and place 2-3 mango paniyarams. 

           Garnish with the mentioned ingredients and enjoy chilled or at room temperature. 

                                  Kesar Pista Phirni - Bring milk to a boil. 

                Add a pinch of salt, powdered pistachio & blended rice. Mix well & simmer 
                on low flame till slightly thick. Stir continuously so that it doesn't burn.

                                 Now add the sugar....

                              ..... cardamom powder. Simmer till you get desired consistency 
                              of thickness. Switch off the flame & keep aside. 

                     Paniyaram - Heat ghee & saute semolina for a few seconds or till you 
                     get a nice aroma. Keep aside to cool. 

                          Mix with mango pulp, pinch of salt, sugar & cardamom powder. 

                             Keep aside for 10 minutes. Stir again & check for consistency.

                                Add eno fruit salt & mix well.

                      Heat a paniyaram chatti & grease with some ghee. Drop spoonful of 
                      the batter & cook, covered on a low flame till one side is well browned.

                                  Flip it over & cook the other side till done. 

                   In a serving plate, add some phirni & place 2-3 mango paniyarams. Garnish
                   with the mentioned ingredients & enjoy chilled or at room temperature.