VRAT KA FRUIT CUSTARD / FALAHARI FRUIT CUSTARD

Presenting to you is a special dessert for Navratri

.Whether Fasting or not, this dessert(Vrat ka Fruit Custard) should not be compromised. Even when fasting, here’s an innovative dish to keep it going and yet give you all the lovely flavors of our beloved dessert: Custard.

Do try it and let me know how you loked it.

Recipe inspired by : Chef Ranveer brar 

INGREDIENTS:

FOR CUSTARD:

  • 1 ltr Milk
  • 80 ml Milk
  • 2 tbsp Powdered Sabudana
  • 1 tsp Vanilla Essence
  • 2-4 tbsp Saffron Water
  • 2-3 tbsp Sugar
  • 1 tbsp Butter

FOR FRUITS:

  • ½ Apple – diced (सेब)
  • ½ Banana – diced (केला)
  • ¼ cup -pomegranate pearls
  • 1 orange

FOR GARNISH:

  • few Pomegranate Pearls
  • Silver Warq (optional)

INSTRUCTIONS:

  1. Firstly in a bowl mix 80 ml milk and powdered sabudana properly and keep aside for further use.wp-16034743050293037013039956423253.jpg
  2. Now in a kadai add milk and heat it up as soon as it’s hot add vanilla essence, saffron water then milk & sabudana mixture and cook it properly until it is thick.wp-16034743054254827342296466930420.jpg
  3. Then with a hand blender blend it properly until smooth.
  4. Now continue cooking for 2 minutes then add sugar and cook for 5 minutes until the mixture is smooth and shiny.
  5. Take a strainer and strain this mixture properly in a bowl add the butter and keep aside to cool down properly. ( You can skip straining process, if you want some texture in your custard )
  6. Meanwhile in a serving bowl add apple, banana, pomegranate, Orange  then the prepared custard on it fruit.
  7. Spread some desicatted coconut on a plate, add 2 drops of red colour and mix it . Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the coconut powder . Now pour the fruit custard and serve immediately.wp-16034743055866542159490498353588.jpg
  8. Garnish with pomegranate pearls, silver warq and serve chilled.

NOTES:

  • you may use  any fruits of your choice .

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MAKHANA PHIRNI with caramlized apple / VRAT PHIRNI

Makhana Phirni is a creamy Indian style foxnut (lotus seed) milk pudding. It is a celebration of delicious phirni with  caramelized apple and pomegranate. This phool makhana phirni is a low carb twist to the classic phirni recipe.

Foxnut or the phool makhana is the lotus seeds. The seeds are edible after processing and very high on nutrition.
The foxnut is a low carbohydrate substitute for rice in this phirni recipe.

Makhana is an important part of religious activities and is also consumed during fast.  Makhana just like badam and walnut is rich in potassium, phosphorus and magnisum and is also really tasty.

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INGREDIENTS:

For Makhana Phirni:

  • 1 liter full-cream milk (full fat milk)
  • 2 Cup lotus seeds (foxnuts/makhana)
  • 1/2 teaspoon saffron (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/2 Cup granulated white sugar or to taste
  • 2 tablespoon ghee (clarified butter)
  • 1/4 Cup almonds (badam)
  • 1/4 Cup pistachio
  • 1/4 cup cashew nut

Ingredients for caramelized apple:

  • 1 Cup diced  apple
  • 2 tablespoon pomegranate pearls
  • 1 tablespoon brown sugar

INSTRUCTIONS:

How To Make Kesar Makhana Phirni:

  1. Make a coarse powder of almonds and pistachio, and cashew nut in the blender. Set aside until required.wp-16029046901415462080035572604499.jpg
  2. In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
  3. Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.wp-1602904689806294409924170340705.jpg
  4. Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely. 
  5. Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 – 5 minutes or till sugar is dissolved and then turn off the heat. 
  6. Allow the phirni to cool down completely. Keep it in the fridge until ready to serve. 

How To serve:

  1. In a pan add apple and brown sugar and saute for 5-7 minutes till apples are coated in sugar and then leave it to cool.
  2. Divide an equal portion of makhana phirni into the serving bowls/glass Add some caramlized apples and pomegranate arils on it.
  3. Serve makhana phirni hot or cool as per your choice.

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NOTES:

  • It is best to use full fat milk for making creamy Indian desserts such as phirni. 
  • Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni. 
  • Do not make a fine powder of dry fruit or foxnut. Keep it coarse in texture. One pulse in a food processor or blender is enough. 
  • Make sure to add sugar only after the phirni is nearly done. 
  • Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly. 
  • Allow phirni to chill in the fridge for 4 – 5 hours or overnight before serving.
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BAKED SHAHI TUKDA

Shahi Tukra or shahi toast is a popular Indian dessert made with bread, milk, and sugar. As the name suggests, it is a royal indulgence, having its roots in Mughlai Cuisine.

Baked Shahi Tukra Recipe is a bit low on calorie version of this popular Mughlai dessert. We tried cutting down few calories in the recipe by using the grilled whole-wheat bread slices instead of deep-fried one and second, skipping soaking bread slices in sugar syrup. How did we do that? You can find the recipe below.

Trust me, the baked shahi tukra is truly delicious, and gratifying. And the bonus bonanza is – it takes less time to get ready, involves fewer cooking steps, and helps you cut down a few calories.

So enjoy this sweet and flavorful dish, like you’re royalty!

INGREDIENTS:

Ingredients for Rabri

  • 1 litre full-cream milk (full fat milk)
  • 1/4 Cup Khoya /mawa (evaporated milk)
  • 1 teaspoon saffron strands (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/4 Cup granulated white sugar or to taste

Ingredients For Toast:

  • 6 whole wheat bread slices
  • Ingredients for the garnish
  • 1 tablespoon pistachio sliver
  • 1 tablespoon almond sliver
  • 1 tablespoon edible rose petals

INSTRUCTIONS :

Prepare Rabri:

  1. Heat milk in a heavy bottom saucepan. Add saffron, cardamom powder, and crumbled khoya or mawa. Stir to combine.
  2. Allow the milk to simmer over low heat. Stir to regular intervals to avoid burning the milk.
  3. Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on a low heat.
  4. Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add more sugar. Turn off the heat. Rabri is ready. Set it aside.wp-16026052686337301995233718513782.jpg

Prepare Toast:

  1. Preheat the oven to 180 degree Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
  2. Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.wp-16026052688304609240495604259186.jpg
  3. Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.

Assemble Shahi Toast:

  1. Arrange the toasted bread slices in a baking dish with no or minimal gap in between each slice (refer to the image).
  2. Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
  3. Sprinkle pistachio and almond slivers and rose petals.
  4. Bake in the oven for 6 – 10 minutes in the middle rack.
  5. Serve Baked Shahi Tukra warm or chilled garnished with dry-fruits and rose petals.

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Recipe Notes:

  • It is always best to use full cream or full-fat milk to make rabri.
  • If you do not ae cardamom powder, crush 2 – 3 green cardamom pods and add them to the milk.
  • You can use whole wheat bread slices as well to make baked shahi tukda.
  • Do not bake the bread slices for too long as they might turn too hard and burnt. 
     
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Makhana Meva Aata ladoo /Phool makhana laddu /Whole wheat flour makhana laduu

Makhana ladoo is a quick and delicious ladoo made with phool makhana,nuts and whole wheat flour.
Phool makhana is a great source of protein, carbohydrates etc. so very healthy for growing kids.
I  have a packet of makhana at my home always, so what’s the harm in mixing it up to create a delicious dish?

Makhana ladoo recipe a healthy ladoo made with phool makhana, nuts, whole wheat flour and sugar .

INGREDIENTS:

  • 2 and 1/2 cups phool makhana
  • 1/4 cup almonds
  • 1/4 cup cashews
  • 1 tbsp goond  edible (gum) (powdered)
  • 1 cup whole wheat flour
  • 1/4  cup ghee
  • 1 cup powdered sugar

INSTRUCTIONS:

  1. Add 2 tsp ghee, dry roast makhana till crisp.Break and check if its crisp.Powder it coarsely and set aside.
  2. In the same pan Add almonds and cashews.Roast till brown spots appear.
  3. Keep them aside and allow to cool down to room temperature and then grind into a coarse powder.wp-15996571127412848669534578664081.jpg
  4. Roast the Whole Wheat Flour (Gehu Ka Aata) with ghee over very low flame for 25 – 30 minutes stirring it continuously till it gets a nice golden brown color and you can sense a nice aroma of roasted flour coming out of the pan. (Remember after 20 minutes flour (aata) will have a tendency to get burn so be careful and don’t over roast it).
  5. Sprinkle powdered goond over roasting atta 1 tsp at a time when roasting is completed properly
  6. Saute the flour for next 2-3 minutes.
  7. When roasting is completed properly
  8. Add all the nuts and Makhana powder mix well.wp-15996571129641400077251382292946.jpg
  9. Switch off the heat and let the mixture come to room temperature, then add powdered sugar and mix very well. (You don’t add the powdered sugar  when the mixture is hot otherwise  heat will cause sugar to melt and caramelize and that will spoil the texture of laddoo).
  10. Grease your hands with a little Clarified Butter (Ghee) and start binding the ladoo.
  11. Do not cool down the flour completely, keep it a little warm, it will help in binding the Ladoo easily.
  12. Bind all the ladoo in the same way and keep them in a plate.
     
     
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BEETROOT MODAKS

It is very easy recipe using beetroot, milkpowder and nuts, coconut ,sugar. These modaks make a great treat to sharw with family and friends .

Traditionally Modaks are made with rice flour and coconut filling. But now a days different varieties of Modaks are being popular among people. So I made this special Beetroot Modak. It’s really very easy and scrumptious Modaks.

INGREDIENTS:

  • 1 tsp ghee / clarified butter
  • ½ cup milk
  • 3 tbsp beetroot puree
  • 1½ cup milk powder
  • ½ cup powdered sugar
  • 2 tbsp desiccated coconut
  • ½ tsp cardamom powder
  • oil, for greasing mould
  • 2 tbsp cashew / kaju, chopped
  • 2 tbsp almond / badam, chopped

INSTRUCTIONS:

  1. Firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.also..
  2. Add 3 tbsp beetroot puree.stir well making sure everything well combined..
  3. Now add 1½ cup milk powder keeping the flame on low, stir continuously. the mixture starts to thicken.
  4. After 13 minutes, the mixture starts to separate from the pan.wp-15988435527901769100361776275493.jpg
  5. Keep mixing until it forms a lump. finally, instant beetroot mawa is ready. transfer to a bowl and allow it to cool slightly.
  6. Now add ½ cup powdered sugar,  ½ tsp cardamom powder and mix well.
  7. Form a non-sticky dough by combining well.wp-1598843552984349216853045239619.jpg
  8. Grease the modak mould with ghee to prevent from sticking.
  9. Stuff the mawa mixture into the mould. Also, place 1 tsp of dry fruit mixture in the centre.
  10. Close tightly and scrape off excess mixture.
  11. Unmould the modak gently without breaking finally, Modak is ready to be served.

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NOTES :

  • Firstly, in place of instant mawa you can also use store brought mawa.
  • Additionally, stuffing dry fruits in between gives a crunchy bite to modak.
  • Also, cook on low flame to prevent from burning.
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DHANIYA PANJIRI

DHANIYA PANJIRI
Delicious and nutritious!
A joyful bite for the joyful celebration of Lord Krishna’s Birth.

Janmashtami Special Recipe Dhania Panjiri Prasad Recipe for you all. This Dhaniya Panjiri recipe is quite popular in Janmashtami in India, but you can also make dhaniya panjiri in regular as it is very much healthy. It is not that much heavy as compared to other panjiri and will give many health benefits. Learn how to make Janmashtami special panjiri at home. Try my Janmashtami Special Dhyaniya Panjiri Recipe at home and I am sure you will love this. Share it with your friends.

In my childhood days, we all use to go to all the Krishna temples( Bhagwan kojhula julne). I used to be up till midnight to get the Panjiri Prasad, Krishna Ji’s birthday used to be just the excitement used to be on a whole different level. This year, even though I can’t go to the temple, I prepared this Panjiri for my kids to enjoy.

INGREDIENTS:
Coriander Powder (Dhaniya) – 150gm
Sugar Powder- 100gm
Small Cardamom – 5
Cashew Nuts- 15 (Chopped)
Almonds- 15 (Chopped)
Dry Coconut- 1 Cup (Grated)
Raisins (Kishmish)- 5 gm ( optional)
Clarified Butter (Desi Ghee)- 2tbs
Gond ( edible gum ) 1 tsp
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INSTRUCTIONS:

  1. It is a simple and quick recipe, but with that, it is very much healthy!!
  2. Firstly heat up half of the desi ghee (clarified butter ) in a pan and fry gond on medium flame and take aside.wp-15971677735823388899667803191538.jpg
  3. After that take it out in a plate or bowl, and after it gets cool crush them with hands.
    Now in that ghee only roast cashew, almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  4. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame.
  5. Roast dhaniya for few minutes till it changes its colour and starts spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  6. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, and gond.
    Mix them all properly and our Janmashtami special Dhaniya Panjiri is Ready
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NOTES:

  • Taste your nuts before toasting. Rancid nuts will spoil the whole recipe.
  • If you want you can add Foxnuts and rasin too.
  • Bitter taste in Panjiri? If coriander powder is not roasted well, it will leave a slightly bitter taste. The key to avoiding bitter taste is to cook the coriander powder until it turns darker in shade and begins to emit a nutty aroma.