Sabudana Crystal Pitha with Motichoor Laddu Stuffing

 

            Pitha is a traditional Bengali sweet crepes made of semolina-plain flour and stuffed with a filling of grated fresh coconut, khoya and date palm jaggery. It is usually prepared during the festival of Sankranti. 

            So this recipe is a take on the traditional pitha, where I replaced the semolina-plain flour with sago / sabudana and stuffed with some leftover motichoor laddu. These dumplings are then steamed and yummy translucent crystal sabudana pitha is ready to be enjoyed. In this way you can make good use of any leftover sweets. 

          

             Besides motichoor laddu, You can stuff with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. Besides steaming, they can also be cooked in milk to turn it into a kheer / pudding. So check out the step by step pictorial recipe to prepare this amazing dessert.

• 1 cup sabudana / sago
• 1/3 cup fresh grated coconut
• pinch of salt
• 1 tsp. ghee
• 1/2 cup sugar
• 1/3 cup corn flour
• 1/4 tsp. cardamom powder
• 3 motichoor laddu, crushed
• 1 tbsp. almonds, pistachios & pumpkin seeds, coarsely ground

            Wash the sabudana 2-3 times and then soak for 3-4 hours or until the pearls becomes soft. Drain well and mash it slightly.

            In a mixing bowl, combine the soaked sabudana with the grated coconut, sugar, salt, ghee, cardamom powder and corn flour. Mix well and gently into a dough.         

            Crush the motichoor laddus and mix with the nuts.

            Wet your hands and take a small portion of the dough and flatten it. 

            Stuff 1-2 tsp. of the motichoor laddu. Close all edges and give it a round shape. 

            Make similar pitha with the remaining dough and the laddus. 

            Place them on a greased colander and steam for 10-12 minutes and Voila!!!! your dessert is ready. Dig into it and enjoy. 

Wash the sabudana 2-3 times & then soak for 3-4 hours or until the pearls becomes soft. Drain well & mash it slightly.

In a mixing bowl, mix the soaked sabudana with the grated coconut, sugar, salt, ghee,

                  cardamom powder & corn flour. 

                   Mix well gently into a dough.

                    Crush the motichoor laddus and mix with the nuts.

Wet your hands & take a small portion of the dough & flatten it. Stuff 1-2 tsp. of the motichoor laddu.

                   Close all edges and give it a round shape. 

Make similar pitha with the remaining dough & the laddus. Place them on a greased colander.

         Steam for 10-12 minutes and Voila!!!! your dessert is ready. 

                   Dig into it and enjoy. 

Kuttu Atta Modak (Buckwheat Flour Modak)

 

          Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available in the market. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Buckwheat flour and jaggery. I flavored it with cardamom powder and saffron. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy Modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 tsp. ghee
• 1 cup kuttu Atta
• 1/2 cup jaggery powder
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2-3 tbsp. water / milk or as required
• few chopped pistachios

          Heat ghee in a pan and add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

          Switch off the flame and add the cardamom powder, pinch of saffron and jaggery powder. 

          Transfer the mix to a bowl and mix everything well.

          Add water, little at a time, to make it moist. It should come together when you hold it in a fist. 

          Grease a modak mold with some ghee and add few chopped pistachios. Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. 

          Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

                       Heat ghee in a pan.

Add the kuttu atta & roast on a low flame for 2-3 minutes or till light golden in color. 

   Switch off the flame & add the cardamom powder, pinch of saffron 

                     and jaggery. 

                  Transfer the mix to a bowl & mix everything well.

Add water, little at a time, to make it moist. It should come together when you hold it in a fist. 

Grease a modak mold with some ghee & add few chopped pistachios. 

Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

Now gently demold & arrange it on a serving plate. Make similar modaks with the remaining mix. 

Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

Shrikhand Sandesh Sandwich Dessert

 

           This easy and simple sandwich dessert is an out of the box recipe. All you need are few bread slices, leftover Shrikhand, leftover Sandesh and few chopped nuts. It is super easy to prepare. You can mix and match with various types of any leftover sweets sitting in your refrigerator. 

          You can replace Shrikhand with any thick Payasam / kheer and stuff with any other sweets like mashed burfi, laddu, peda, halwa, etc. For more variation, you may dip the stuffed bread slices in sugar syrup or drizzle some rabdi over it and enjoy. This way any leftover sweets can be easily made use of. This is a great party recipe for kids, especially. They will love them and will be a sure hit. So check out the step by step pictorial recipe to prepare these awesome fusion type of stuffed sandwich dessert.

 

• 4 slices of bread (white or brown), lightly toasted
• 1/3 cup Shrikhand or as needed
• 4-5 Sandesh pieces or as needed, mashed
• 1/4 cup chopped nuts (almonds, pistachios, etc.)
• 2 pinches of dry rose petals 
• few strands of saffron

           Spread Shrikhand on each of the bread slices. 

          Take one sliced bread and spread some of the mashed Sandesh. 

          Sprinkle some chopped mixed nuts, dry rose petals and saffron strands. 

          Cover with another shrikhand layered sandwich and cut into half.

          Prepare another sandwich the same way. 

          Enjoy at room temperature.

          for more variation, You may dip the stuffed bread slices in sugar syrup or drizzle some rabdi over it and enjoy. 

                  Spread Shrikhand on each of the bread slices. 

               Take one sliced bread & spread some of the mashed Sandesh. 

      Sprinkle some chopped mixed nuts, dry rose petals & saffron strands. 

                      Cover with another shrikhand layered sliced bread.

                     Cut into half. Prepare another sandwich the same way. 

                   Enjoy at room temperature.

Sweet Corn Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert 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 usually flavored with saffron and cardamom powder for the original version. 

         So, check out my version of this yummy Shrikhand, where I used some low fat yoghurt along with the reduced puree of sweet corn. It makes for a perfect summer treat and turns this humble dessert healthy and delicious.

           

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. This was my first try at making this Sweet Corn Shrikhand and it turned out just amazing. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron 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.  

           Blend the sweet corn along with 1/4 cup water into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           To the hung yoghurt, add the reduced sweet corn and mix well. 

           Now add the powdered sugar, cardamom powder and saffron. 

           Whisk well till smooth and strain it. Refrigerate till serving time.

           Garnish with chopped pistachios, corn kernels and few strands of saffron.

           Serve as a festive dessert, as an after meal dessert or anytime you desire.

Note - 

As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors. 

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.  

Blend the sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.

Simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced sweet corn & mix well.

      Now add the powdered sugar, cardamom powder & saffron. 

                    Whisk well till smooth.

                     Strain it.

                      Refrigerate till serving time.

   Garnish with chopped pistachios, corn kernels & few strands of saffron.

Serve as a festive dessert, as an after meal dessert or anytime you desire.