Plum Shrikhand (Hung Yoghurt based Dessert - Maharashtrian Style)

 

          Shrikhand is a traditional Maharashtrian Sweet prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is typically flavored with saffron and cardamom powder for the plain version. 

          However, I gave a healthy twist by adding some pureed plum and it turned out yummy. I also used a combination of low fat yoghurt and brown sugar. I flavored it with rose water along with cardamom powder. Enjoy chilled as an after meal dessert or with poori. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. yoghurt (I used low fat)
• 3-4 tbsp. brown sugar, powdered
• 4 plums, sliced
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios & rose petals to garnish

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe. The whey collected can be saved for later use. 

          Blend the plum into a smooth paste. Heat a pan and simmer the plum paste, sugar and cardamom powder till reduced and slightly thick.

          In a bowl, whisk together hung yoghurt and the reduced plum to a smooth paste. Pass it through a sieve to remove any granules. 

          Add the rose water and mix well. Chill before serving the shrikhand in individual bowls, garnished with chopped pistachios, almonds, dried rose petals and mint.

                      Pour yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl

                      in the refrigerator overnight. Use thick hung yoghurt for the recipe. 

                                   Slice the plum and blend into a smooth paste. 

                      Heat a pan & simmer the plum paste, sugar & cardamom powder till 

                      reduced & slightly thick.

                        Whisk together hung yoghurt & the reduced plum to a smooth paste. 

                                  Pass it through a sieve to remove any granules. 

                                  Add the rose water & mix well. Chill before serving.

                         Garnish with chopped pistachios, almonds, dried rose petals & mint.

Banana Plum Ice Cream

          Summer is here. So thinking of making a healthy Fruit Ice Cream? Let me share Banana and Plum Ice Cream that is super delicious. It is very easy and simple to make. Needs no rocket science. Enjoy them as an after meal dessert in any in-house party or anytime of the day. So go ahead and give it a try and enjoy this homemade chilled delight with your loved ones.

• 1 banana, chopped & frozen
• 2 plums, pureed
• 2-3 tbsp. sugar or to taste
• 1 cup cream
• 1/2 cup milk
• 2-3 tbsp. milk powder
• pinch of cardamom powder
• 1 tsp. kewra water

          Simmer the plums and the sugar till it is almost reduced. Set aside to cool. Then blend all the other ingredients. 

          Transfer to an air-tight container and freeze for 1-2 hours. Then mix with a spoon and freeze again for another 1-2 hours. 

          Mix again and do this 2-3 times. Finally freeze for a minimum of 7-8 hours or overnight. Serve in individual bowls and enjoy this delectable fruity ice cream chilled.

Fruity Poha Delight

          Here is a nice healthy way to start your day. Enjoy this easy and simple to assemble - 'Fruity Poha Delight' first thing in the morning for some energy boost. It will also give you a much needed relief in checking your waistline. You can choose any of your favorite fruit to go with the brown poha and yoghurt mix. 

          The addition of a pinch of salt, cardamom powder and kewra water gives a balance and a lingering aroma to the end product. You can also serve this amazing concoction as an after meal dessert or as and when you desire.

• 1/2 cup poha / flattened rice
• 1 cup yoghurt
• pinch of salt
• 2-3 tbsp. sugar or to taste
• 1 tsp. kewra water
• pinch of cardamom powder
• 1 peach, chopped
• 1 plum chopped
• 1/2 cup strawberries, chopped
• 1/4 cup pomegranate pearls

          Wash the poha well (I used brown poha) and then soak it in water for 15 minutes or till it turns soft. Drain and add in the yoghurt and all other ingredients (except the fruits)

          Now take a glass and pour in 2-3 tbsp. of the the poha-yoghurt mix. Then arrange a layer of some of the chopped peach (or any other fruit of your choice).

          Layer few spoonful of the poha mix over it and again a layer of a different fruit and so on till you reach the top. 

           Garnish with some pomegranate pearls and relish as and when desired. Bon Appetit!!

Plum Semolina Muffins

         Made this simple & easy eggless semolina muffins with some plums thrown in. It is a great way to use up any leftover fruits lying in the refrigerator. They are a perfect treat anytime of the day and can be served as a tea-time snack too. 

          They can also be relished as an after-meal dessert by drizzling some chocolate sauce or rabri a la Indian style. Pack them for a kiddie lunch box meal if required and can be stored in an air-tight container in the refrigerator for later use. 

• 1 cup semolina (sooji) - makes around 10
• 2 plums, sliced
• 1 tsp. butter
• pinch of salt
• 1/4 tsp. cardamom powder
• 1/2 cup castor sugar
• 1/3 cup melted butter / oil
• 1/2 cup yoghurt
• 1/2 cup milk
• 1 tbsp. pistachios, sliced or any dry fruits
• 1 tbsp. cherries, chopped
• pinch of saffron 
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• muffin liners
• castor sugar and cherries to garnish

          In a bowl mix together semolina, salt, cardamom powder and sugar. Then add in the butter, followed by the yoghurt and milk. Combine everything well and leave aside for 15-20 minutes.

          Heat butter in a pan and sauté the sliced plum for a minute on a medium flame. Set aside to cool down.

          After 20 minutes, check the consistency of the semolina mix. It should neither be too dry or too soft. Add more milk if required.

          Lastly add in the pistachios, cherries, baking powder, baking soda and the sautéed plums. Mix well. Place the muffin liners onto a muffin pan and spoon the batter into it.

          Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is perfectly baked. 

          Cool on a wire rack and sprinkle some caster sugar. Garnish with a small piece of cherry and enjoy as an after meal dessert or serve as desired.

                         Place the muffin liners onto a muffin pan & spoon the batter into it.

                     Bake in an oven at 180 degrees C. for 20-25 minutes. Do the toothpick test 

                     to ensure it is perfectly baked. 

                                  Cool on a wire rack & sprinkle some caster sugar. 

                        Garnish with a small piece of cherry & enjoy as an after meal dessert 

                        or serve as desired.

Fruity Malpua Pizza - Fusion Style

          PIZZA is an universally favourite fast food. So now how about having it as a dessert? Here is my version of a 'FRUIT PIZZA' that can be served as an after-meal dessert. There are two other sweets hidden in it -  The pizza base is that of MALPUA, which is generously spread with SHRIKHAND (hung yoghurt) and finally topped with some colourful fruits. 

          I tried to keep this amazing pizza, simple, healthy and appealing. Any other variety of fruits can be used. So go ahead and create your own fruit pizza by checking out the step by step pictorial recipe to prepare this visual treat.

Ingredients for Malpua - 

• 1/4 cup whole wheat flour (atta)
• 1/4 cup semolina (sooji)
• 1 -2 tsp. sugar or to taste
• pinch of cardamom powder
• 1/2 tsp. fennel seeds (saunf)
• milk as required
• oil to shallow fry

Ingredients for pizza sauce - 

• 400 gms. yoghurt
• powdered sugar to taste

Toppings - 

• black grapes
• plums
• watermelon
• kiwi
• any other fruits too, can be added

          To prepare the sweet pizza sauce - Pour the yoghurt in a cheesecloth and place it on a strainer. Keep a bowl under it and refrigerate overnight. 

         The thick hung yogurt is used in this recipe. Add powdered sugar to taste and mix well. Keep aside.

         To prepare malpua / pizza base - In a bowl, mix together all the ingredients (except milk and oil). Add milk little at a time and prepare a batter. Keep aside for 15-20 minutes. 

         Adjust the consistency. Add more milk / water if required as the batter should be of pouring consistency.

          Heat 1-2 tsp. oil and pour 2-3 ladleful of the batter (makes 2 malpuas). Cook on both sides on a medium flame till light golden in color. Drain on a kitchen towel. Prepare the other malpua too.

          To assemble the final Pizza - On the malpua, spread the hung yoghurt generously and top it up with your favorite fruits in a nice, attractive pattern.

          Refrigerate for an hour. Cut into slices and serve as an after-meal dessert.

                 Pour yoghurt in a cheese cloth & place on a strainer. Keep a bowl under it
                 & refrigerate overnight. The thick hung yoghurt is used in this recipe. 

                                  Add powdered sugar & mix well. Keep aside.

                     Mix all ingredients (except milk & oil). Add milk & prepare a batter.
                     Keep aside for 15-20 minutes. 

                                 Heat 1-2 tsp. oil & pour 2-3 ladleful of the batter.

                   Cook both sides on med. flame till light golden. Drain on a kitchen towel.

                                 Slice / chop fruits as desired.

                                Take one malpua.....

Spread hung yoghurt over it.

Place fruits as desired in an attractive pattern. Refrigerate for an hour.

                       Cut into slices & serve as an after-meal dessert.