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. 

Shahi Tukda (stuffed with Red Dragon Fruit Kalakand) A Hyderabadi Fusion Dessert

 

                This is a fusion recipe of the very popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade Red Dragon Fruit kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two) on a serving plate and drizzled the rabdi over it. This was served, garnished with some chopped almonds, pistachios and dry rose petals. My innovative fusion dessert is ready. So check out the step by step pictorial recipe to prepare my version of this yummy fusion dessert.

          Shahi Tukda, a royal dessert is also called Double Ka Meetha in Hyderabad. It is a rich Mughlai style dessert prepared of fried bread slices dipped in sugar syrup. This is then drizzled with rabdi and garnished with chopped dry fruits. 

          This decadent dessert is flavored with cardamom powder, rose water and saffron. It is a must for special occasions like weddings, parties and during Eid festival.

1.  Kalakand - 

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• Red Dragon fruit puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

             In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

2.  Sandwich - 

• 4 slices of bread
• ghee as required 
• Kalakand stuffing as required

          Spread some ghee on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 2 slices and keep aside. 

Spread some ghee on the bread slices & make sandwiches in a sandwich maker with the kalakand as stuffing.

                           Cut them into 2 slices and keep aside. 

3.  Instant rabdi -

• 1 cup evaporated milk
• 1/4 cup milk powder
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

          In a bowl, mix together all the above mentioned ingredients and transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. 

          Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

In a bowl, mix together all the ingredients & transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

4.  Garnish - 

• 1 tsp. chopped almonds 
• 1 tsp. chopped pistachios
• few dry rose petals 

          To serve - Arrange the kalakand stuffed sandwiches on a plate and pour the rabdi over it.

          Garnish with chopped almonds, pistachios and rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

   Arrange the kalakand stuffed sandwiches on a plate & pour the rabdi over it.

         

Garnish with chopped almonds, pistachios & dry rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones. 

Buttermilk & Beetroot Pancakes

          A weekend treat for the kids, these light and healthy pancakes made of whole wheat flour and buttermilk will be loved by them and will be devoured in no time. Adding some beetroot powder / puree is purely optional and can be skipped. Serve these pancakes, drizzled with some rabdi / syrup or stuffed with your favorite fruits. Any leftover pancakes can be  reheated for breakfast during the week.

• 1 cup whole wheat flour (makes 12 pancakes)
• 2-3 tbsp. sugar, powdered
• pinch of salt
• 1 tsp. beetroot powder / puree
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 1 egg
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• buttermilk as required
• oil to shallow fry
• sliced banana, chopped pistachio, tutti frutti or rabri / syrup to garnish

           In a bowl, combine all the ingredients(except the garnishing) and whisk into a smooth batter of pouring consistency. Keep it aside for 10 minutes.

           Heat 1 tsp. oil in a pan and pour a ladleful of the batter. Spread it around and cook till one side is done. Flip it over and cook the other side too. Transfer to a serving plate.

          Make similar pancakes with the remaining batter and serve, garnished with banana, chopped pistachios and tutti frutti. It can also be served, drizzled with some rabdi / syrup or stuffed with your favorite fruits.

Spinach Malpua

           Malpuas are delicious sweet Pancakes, very popular in West Bengal, other Northern & North Eastern regions. There are many versions to this recipe where the ingredients differ from one region to the other. But how about these Malpuas in a different avatar? 

          In this recipe, I added some sautéed spinach puree to make these exotic Spinach Malpuas. They are then dipped in sugar syrup and served, garnished with chopped nuts and few dried rose petals. 

• 1/2 cup sooji (semolina)
• 1/2 cup atta (whole wheat flour)
• 1/2 cup spinach puree
• 1 tbsp. ghee
• 1/4 tsp. cardamom powder
• 1 tbsp. sugar for the malpua batter
• 1/2 tsp. fennel seeds
• ghee for shallow frying
• 1 cup sugar for the syrup
• 1 cup water 
• 2-3 cardamoms
• pinch of saffron
• 1 tbsp. chopped nuts (almonds & pistachios)
• few dried rose petals

          Batter -   Heat 1 tbsp. ghee in a pan and sauté the spinach puree till dry. Keep aside to cool down. 

         In a bowl, mix together sooji, atta, 1 tbsp. sugar,  1/4 tsp. cardamom powder, fennel seeds, the sautéed spinach and required quantity of water. Prepare a batter and leave aside for 25-30 minutes.

          Sugar Syrup - In a pan heat together 1 cup sugar, 1 cup water, saffron and whole cardamoms. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

           To prepare malpuas, adjust water and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

           Pour a small ladleful of the batter and cook on both sides till light golden in color. 

          Soak in the sugar syrup for few seconds till it is well coated. Make similar malpuas with the remaining batter.

          To serve - Arrange the malpuas on a serving plate and drizzle the sugar syrup. 

          Garnish with the chopped nuts and rose petals. Enjoy this yummy exotic dessert hot or cold.

Ande Ki Angoori Bahar (Egg Dumpling Pudding)

          My new creation. Presenting a super yummy dessert which I named as Angoori Bahar made out of Egg Halwa, the famous Hyderabadi dessert. It is a great party recipe. Serve these small dumplings, drizzled with some homemade rabdi and garnished with chopped pistachios and saffron. They can be had chilled or at room temperature.

• 3 eggs
• 4-5 tbsp. sugar, powdered
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 2 tbsp. pistachios, chopped
• 2 cups milk
• 1/2 cup bread crumbs
• 2 tbsp. ghee
• 500 ml. milk
• 2-3 green cardamoms
• sugar to taste
• pinch of saffron strands
• few dried rose petals

          Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl.  Add 2 cups milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a thick mass and leaves the sides of the pan. 

          Transfer to a dish. Make small balls out of it and keep aside. Bring the remaining milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi. 

          Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals.