SATTU HEARTS

Sattu hearts
Sattu hearts made with the roasted chana dal flour are highly nutritious and healthy apart from being the absolute tasty sweet treat they are!
These healthy peda/ hearts need just 4-5 ingredients and 10 mins of your time to make and do not require any expert skills if you happen to be a beginner.

Sattu flour(i.e. Chickpea flour or Bengal gram flour is very new to me, I have literally never used it in a recipe. Every year one of my relatives send sattu for the kids and they relish it, so I decided to try it out myself this time.

In this recipe, I use ghee from amrutumindia https://www.amrutamindia.com/ magic element that made my sattu hearts amazing.
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INGREDIENTS:
Sattu flour – 1 cup
Sugar – 3/4 cup
Ghee – 1/2 cup
Cardamom – 4
Cashew nuts – 10
Almonds or badam – 10

INSTRUCTIONS:

  1. In a mixie jar, grind both sugar and cardamom to a fine powder.
    Keep aside.
  2. In a pan, add 1 tsp ghee, roast chopped cashew nuts and almonds to a golden brown, drain into a bowl and keep aside.
  3. Add the remaining ghee and let it melt. Reduce the flame completely.
  4. Add sattu flour and cook for 2-3 mins stirring continuously with a spatula.
  5. Take the pan off the stove and let it cool down to room temperature.
  6. Add powdered sugar, roasted nuts to sattu mixture and mix to combine well a slight rub with your hands.
  7. After some time the mixture becomes very light; this is the right time to make hearts out of the dough
  8. Take a small portion, the size of a golf ball and roll between your palms and make hearts using a cookie cutter to make Sattu hearts.
  9. Decorate with Kesar tika and dry fruits.
  10. Arrange on a plate one next to the other.
  11. Sattu hearts is ready to serve.
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MOONG DAL HALWA

Moong Dal Halwa is Rajasthan special. It is prepared during Holi, Diwali and other occasions too. This halwa takes a lot of time so you need patience and time but the end result is worth it, so tasty and delicious.

My sister in law makes amazing Moongdal halwa and I really wanted to learn how to make it. And yay, I did it, from her recipe.

For this code “ASTMAH” to avail your discount on purchasing organic items.
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INGREDIENTS :

Yellow Split Moong Dal – 1/2 cup levelled
Sugar – 1/2 cup heaped
Ghee – 1/4 cup melted(1/8 cup +1/8 cup)
Water – 1 1/2 Cup
water 1 cup for sugar syrup
Almonds -few
Pistachios – few
Saffron – few strands

INGREDIENTS:
  1. Soak moong dal in water till immersing level, soak for at least 2 hrs. Drain water, transfer to a mixer jar.
  2. Grind it to a semi-fine paste not too coarse or not too fine.
    Sprinkle little water if the mixer gets stuck up, but do not add more water.
    Set aside.
  3. In a saucepan add sugar and water along with saffron. Bring it a boil stir well until sugar completely dissolve till one string consistency(chashni) and set aside to cool.
  4. Now in another pan, take 1/8 cup of ghee, add moong dal paste keep stirring in low flame. It will become dry.wp-15950516103136315734593906083703.jpg
  5. It will look like putty, this will take at least 20mins in low flame. Keep stirring. At this stage, the raw smell should have gone and it will give a roasted nutty aroma. This is the right stage, add water.
  6. Keep stirring without any lumps. Let it boil for 2mins.
  7. It will start to thicken, keep cooking. Add remaining ghee(1/8 cup) a tbsp at a time
  8. Now, add sugar syrup and stir until halwa absorbs the syrup.wp-15950516105192170493554708876362.jpg
    Keep cooking and adding ghee, at one stage it will leave the sides of the pan and form a lump, this is the right stage. Switch off. It will thicken further after cooling down.
  9. Serve hot/warm.
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ROSE FLAVOUR SAGO PUDDING

Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert.
In Indian desi term rose sabudana kheer presented in an innovative way.
Colourful, festive and easy to whip for a delicious dessert especially on fast days.
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A simple and tasty pudding made with tapioca pearls, seasoned with rose petals and pista A delicacy that goes well for any traditional occasion and fasting days.

I used here premium quality sabudana by Royal Ratan in this recipe. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.

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INGREDIENTS:
¼ cup small tapioca pearls
⅔ cup  milk, or milk
⅓ cup cream,
A pinch of salt
1 tsp rose syrup
1 tbsp sugar
pink colour 2-3 drops (optional)

INSTRUCTIONS:

  1. Soak the sabudana in about 3/4 cup of water for 3 to 4 hours.
  2. Bring the milk to a boil occasionally stirring in between. Simmer and let it reduce by 25%.
  3. Add in the soaked sabudana and cook till the mixture turns thick. This may take about 15 minutes.
  4. Add rose syrup and sugar. Cook for another 5 minutes on low heat.
  5. Take the mixture off the heat and let it come to room temperature.
  6. Mix in the cream and chill for 4 to 5 hours.
  7. For serving, garnish with a some-more rose petals and slivered nuts.
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NOTES:

  • Take care while adding water to soak sago…this is very important step….if you add more water then it will become mushy.
  • After adding sago it thickens so adjust the consistency accordingly. It thickens with time.
  • Adjust the consistency of the pudding according to your liking.
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CARAMEL PHIRNI WITH MANGO

I have an elegant looking dessert idea for you today.  This creamy and scrumptious, caramel phirni makes a great dessert, served in individual glasses. So if you are looking for a simple treat with a super delicious twist, I’ve got you covered.

Phirni is an absolutely delicious traditional creamy Indian dessert, prepared with rice flour or ground rice, milk and sugar and set in a small earthen pot, garnished with nuts, edible silver leaf and rose petals.
The fruits and caramel give it a western taste and make it even more tempting to taste.
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If your taste buds are demanding a seasonal twist, check out my THANDAI PHIRNI

BLUEBERRY THANDAI PHIRNI ROSE PHIRNI / GULAB PHIRNI MANGO PHIRNI Mango Phirni

 

INGREDIENTS:
30 g Ground rice
400 ml Milk
100 ml Single cream
100-125 g Sugar – I used regular sugar
2 tbsp. Pistachio slivers
Optional – Fresh fruit like berries, mango or grapes

INSTRUCTIONS:

  1. Put milk and half cream in a thick bottom saucepan over medium heat.
  2. Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  3. Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  4. Allow the sugar to dissolve and bring it to boil.
  5. Let the mixture caramelize and wait for it turns to dark brown.
  6. Do not stir, just swirl the pan.
  7. As soon as caramel dark in colour, remove it from the heat.
  8. Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.wp-15933572095154493485829482088467.jpg
  9. Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  10. By now phirni mixture will be creamy and thick.
  11. Turn off the heat, let the mixture cool at room temperature.
  12. Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  13. Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers and mangoes.
    Enjoy!

NOTES:

  • Don’t want to make your own caramel? Use shop-bought instead.
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PAAN KHEER/ BETEL LEAVES KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. My Paan Coconut Ladoo was a big hit on my blog. This time I have it in the form of kheer.
This Paan Kheer is a delicious twist on your regular rice kheer.
I used homegrown paan leaves in this kheer, which made its taste not just sweet but also homely.
If you love the flavours of meetha paan, you should surely try it out.
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INGREDIENTS :
1/3 cup basmati rice
1 teaspoon ghee
4-5 whole green cardamom pods
1-litre whole milk
3 large paan leaves use 2 if you want less strong paan flavour
2 tablespoons gulkand rose petal preserve
1/4 cup + 4 tablespoons whole milk
3 tablespoons sugar or to taste
1-2 tablespoons nuts I used chopped cashews & almonds

INSTRUCTIONS :

  1. Soak 1/3 cup basmati rice for 20 to 30 minutes in enough water. Then drain the water and set aside.
  2. Heat 1 teaspoon ghee in a heavy bottom pan on medium heat. Then add the soaked and drained rice. Saute for a minute or two along with green cardamoms (break them slightly before adding to the pan).
  3. Add in 1-litre milk and stir. Let it come to a boil on medium-high heat.
  4. In the meanwhile puree, paan leaves along with gulkand and 1/4 cup + 4 tablespoons milk (using a blender). Set it aside.wp-15923217232816507187425024920008.jpg
  5. Once the milk comes to a boil, lower the heat and cook the kheer for around 25 minutes, stirring often.
  6. If you don’t stir often, the kheer might burn and stick to the bottom of the pan so don’t forget that.
  7. It will thicken after 25 minutes, now add the prepared paan puree.
  8. Also, add sugar. Since gulkand is sweet, 3 tablespoons of sugar were good for me here. You can add more or less.wp-15923217234862168656154581296920.jpg
  9. Stir and simmer the kheer for 7 to 8 more minutes. Also, add the nuts if using and mint essence. Remove pan from heat.
  10. Serve the paan kheer chilled. Enjoy!

    NOTES:

  • This kheer has a strong paan flavour. To reduce the flavour of paan, you can use 2 paan leaves in place of 3.
  • You can also add desiccated coconut and dates to the kheer. If you use dates, further reduce the quantity of sugar in the kheer.
  • Do use a heavy bottom pan to make the kheer so that milk doesn’t stick to the bottom of the pan as the kheer cooks.

 

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THANDAI PHIRNI

Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.
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In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

INGREDIENTS:
1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals

INSTRUCTIONS:

  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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