Sandesh, Fruits & Shrikhand Parfait (Layered Dessert)

 

           Fusion Desserts are a great way to use up any leftover sweets. So check on this amazing Parfait made with few leftover sweet corn sandesh, some fruits and again some leftover sweet corn shrikhand. So you will find alternating layers of crumbled sandesh, homemade Shrikhand and chopped fruits. I then garnished it with chopped pistachios, chopped almonds, dry rose petals and a pinch of saffron for a visual treat. 

        

          This is a very simple and an easy dessert that you can whip up at short notice. You may add any other leftover sweets and a different variety of fruits, apart from the ones I used. 

          So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy parfait dish.

• 3 Sandesh pieces or as needed
• 1/2 cup Shrikhand or as needed
• 2-3 chopped strawberries or as needed
• 10-12 blueberries or as needed
• few saffron strands
• few dry rose petals
• 1 tsp. chopped pistachios and almonds
• 1 mint sprig

         Crumble the sandesh and set aside.

         In a serving glass, first place a layer of the crumbled sandesh at the bottom. 

         Now top it up with few chopped strawberries. 

         Then add a layer of shrikhand, followed by some blueberries, sandesh, strawberries and then lastly by the remaining shrikhand.

         When done, garnish with chopped nuts, dry rose petals and saffron. 

         Finally place one blueberry and a mint sprig on the top. Now your amazing layered dessert is ready.

         Refrigerate for a couple of minutes and then enjoy!!!!!!

In a serving glass, first place a layer of the crumbled sandesh at the bottom. Now top it up with few chopped strawberries. 

                 Then add a layer of shrikhand, 

                 followed by some blueberries,

                        sandesh,

                     strawberries

and then lastly by the remaining shrikhand. When done, garnish with chopped nuts, dry rose petals and few saffron strands.

Finally place one blueberry & a mint sprig on the top. Now your amazing layered dessert is ready. Refrigerate for a couple of minutes and then enjoy!!!!!!

Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this fusion dessert.

 

• 1 cup evaporated milk
• 1/2 cup low fat milk
• 2-3 tbsp. sugar or to taste (I used brown sugar)
• 1 cup fresh bread crumbs (I used brown bread)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few saffron strands soaked in 2 tbsp. milk
• pinch of yellow food colour (opt)
• 2 tbsp. chopped pistachio
• few dry rose petals & few saffron strands to garnish

           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.

                                  Bring both the milk to a boil in a pan. 

                        Add cardamom powder, rose water & half of the chopped pistachios. 

                        Simmer for 1-2 minutes.

                                 Then add the bread crumbs 

                                  and sugar. Simmer for 1-2 minutes more.

                          Add the saffron milk & food colour. Give it a stir & put off the flame.

                        Serve chilled garnished with chopped pistachios, dry rose petals and 

                        saffron strands.

Stuffed Bread Rasmalai

 

          Rasmali is a very popular Indian sweet prepared out of paneer. However, this is an instant version prepared with bread and stuffed with some leftover motichoor laddu. It is a quick recipe and turns out real yum. It is ideal for any special occasion or just as an after meal dessert. So check out a step by step pictorial recipe to prepare this amazing fusion dessert. 

• 4 brown / white bread slices (makes 2 Rasmalai)
• 1 cup evaporated milk
• 1-2 Motichoor laddu, crumbled
• 2 tbsp. castor sugar or to taste
• pinch of yellow food color (opt)
• pinch of saffron strands
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. pistachios, chopped
• pinch of dry rose petals
• 1 tsp. whole wheat flour and some water to make a slurry

          Cut the bread slices into round shape with a cookie cutter. Keep aside. 

          Add the food color, saffron, cardamom powder, castor sugar and rose water to the evaporated milk and refrigerate it till serving time. 

          For the stuffing - Mix the crumbled motichoor laddu with half of the pistachios.

          Take a bread disc and place a little of the crumbled laddu in the center.

          Apply some slurry around the edges and then place another disc on the top.

          Press it gently and run a fork around then edges to seal it firmly. Make another stuffed bread the same way.

          Now place the stuffed breads on a serving dish and pour the flavored milk over it. 

          Garnish with some crumbled laddu, remaining chopped pista and dry rose petals. Serve it immediately and enjoy.

                                  Mix the crumbled motichoor laddu with half of the pistachios.

                                  Cut the bread slices into round shape with a cookie cutter. 

                        Take a bread disc & place a little of the crumbled laddu in the centre.

                                  Apply some slurry around the edges. 

                                  Then place another disc on the top.

                                Press it gently & run a fork around then edges to seal it firmly. 

                                  Make another stuffed bread the same way.

                            Place the stuffed breads on a serving dish & pour the milk over it. 

 Garnish with some crumbled laddu, remaining chopped pista & dry 

rose petals. 

Serve it immediately and enjoy.

Aloo Beans Pepper Fry

          This is absolutely an easy and a quick recipe which can be dished out on those days when you crave for something light and simple. It is prepared without any onion, garlic or ginger. Just a tempering of whole garam masala, some dry spices and whole lot of chopped coriander leaves and you are done. Relish this yummy stir fry as a side dish with either rice or chapatis.

• 2 potatoes, chopped 
• 2 cups beans, chopped
• 2 tsp. oil
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. pepper powder, coarsely ground
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Heat oil in a pan and temper with cumin seeds, cardamoms and cinnamon. Sauté for a few seconds and add the asafoetida and potatoes.

          Stir fry on a low flame till light brown. Add the beans and the turmeric powder, coriander and cumin powder.

          Continue to fry by sprinkling some water at intervals till the veggies turns soft. When done, add the pepper, coriander leaves and lime juice. Toss well and serve as a side dish with either rice or chapatis.