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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FALAHARI PANEER MAKHANA POPSICLES

Recently I tried MAKAHAN PHIRNI, then I thought why not try out something different with Makhana/ lotus seeds ? My quest led me to try out these popsicles made from makahana, something which I would call easy to make fancy vrat dish.

Crunchy and crispy Falahari Paneer Makhana Popsicles topped with shredded cucumbers and chutney makes a fantastic appetizer. These savory snacks are simply delicious, gluten-free and vegetarian!

Makhana is a very unique ingredient used during fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.

INGREDIENTS:

  • 1.25 cup Phool Makhane (puffed lotus seed or foxnut)
  • 1 small Boiled potato, peeled and mashed
  • 1 cup Shredded Paneer
  • 3 tablespoon Arrowroot flour or Any vrat flour
  •  Salt to taste (Vrat salt – Sendha namak)
  • 1 teaspoon Degi Mirch or Red chili Powder
  • 1 teaspoon Dried mint leaves, crushed
  • 2 small green chilies chopped
  • Vrat chutney
  • 2 tablespoon Chopped cilantro leaves

INSTRUCTIONS:

  1. Assemble all the ingredients.
  2. Arrowroot powder.Chopped cilantro and green chilies.
  3. Start by dry-roasting the raw makhane first.wp-16031179271553598553616966014429.jpg
  4. Maintain the heat on a medium-low flame and keep stirring occasionally.
  5. The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.
  6. Once done, take it off the flame and allow the makhane to cool comfortably.
  7. Transfer the cooled makhane to a food processor.
  8. Pulse until the mixture looks fine and powdery.
  9. Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro.
  10. Add arrowroot powder.Add powdered makhane.Knead until well blended.
  11. Add 1-2 tablespoon of warm water to knead a soft dough if needed.
  12. Grease your popsicle mold & Shape this mixture into popsicles , add icecream stic in to it .Now coat with seasme seeds.wp-16031179281198846029701404005898.jpg
  13. Grease a pan or tawa and shallo fry  Paneer makhana popsicles until crispy.
  14. serve with your vrat chutney .
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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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SABUDANA DONUTS WITH MINT DIP

Experimented with the shape and the result beyond awesome.
INGREDIENTS:
1 cup sabudana
2 boil potatoes
1/4 cup chopped coriander
1/2 cup roast and coarsely grind peanuts
1tsp red chilli powder
salt to taste
1-2 finely chopped green chillies
1/2 tsp cumin seeds
2 tsp lemon juice

INSTRUCTIONS:

  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
    Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.
  5. Mix all the ingredients well.
  6. Divide them into small lemon sized balls to donuts style.
  7. Fry the donuts  in medium hot oil till they turn golden brown.
  8. Do not set the heat to a high setting, otherwise, the donuts will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
  9. For mint, dip Take a bowl and take some hung curd to add crushed mint leaves, salt and some sugar .
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SABUDANA WAFFLES

Move aside Sabudana vadas, Appe or Thalipeeth…
Make way for SABUDANA WAFFLES!
Crackling crunchy, quick n easy…and just made with a gentle spray of oil.
Fasting or not…you’ve got to try this one!
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Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the spicy, guilt-free flavours!

This dish is quite similar to a sabudana vada, but by adding paneer with potato and serving it as a waffle instead of frying, it’s a modern dish that is sure to turn heads at the dining table or even at parties.

 I used here premium quality sabudana  by royal ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
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INGREDIENTS :

1 1/2 cup potatoes, boiled and grated
cup paneer or cottage cheese, grated
2/3 cup sabudana (tapioca or sago pearls)
1 tbsp green chillies, minced
1/4 cup peanuts, coarsely crushed
2 tbsp cilantro, chopped
1 tsp black pepper
1 1/2 red chilli powder
1 1/2 tsp chaat masala
lemon juice, to taste
salt, to taste
oil or butter for greasing

INSTRUCTIONS:

  1. Rinse the sabudana pearls in cold water, for 3-4 times until the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours with enough water to just cover them.
  2. They should absorb the water and double in size. After soaking, gently press them and check that they are not hard from the inside because that means they need to be soaked for longer.
  3. Now drain them completely and spread them on a kitchen towel till they are totally dry.
  4. Mix all of the ingredients with the sabudana pearls and adjust the seasoning to your taste, ensuring that the mixture is evenly combined.wp-15955221160022913705780186742217.jpg
  5. Heat your waffle maker and liberally grease both the top and bottom. Once heated, use a spoon and your hand to gently press the mixture into the waffle maker and then close and cook as per the instructions of your waffle maker. Mine took about 8-10 minutes to become nice and golden brown.wp-15955221162056271411722156535365.jpg
  6. Once it’s finished cooking, cool the waffle down on a wire rack to help it become crispy and serve warm with your choice of sauces. It goes great with sour cream or mint chutney! Enjoy!
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    NOTES:

  • If you don’t have a waffle maker, you can simply use a panini or sandwich press, use that instead. Alternatively, you can just make it in a pan like cutlets.
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HARIYALI SABUDANA CUTLETS

This hariyali sabudana cutlets prepared using a ground paste of coriander and green chillies is a delicious twist to the reguler sabudana cutlets.

Sabudana vada or sago cutlets is a deep-fried  Maharashtrian snack, breakfast or appetiser. Made with sabudana or tapioca pearls and potatoes these vada’s are crisp outside and soft inside.

This is a perfect falahari or frarali recipe for fasting. Not only for fasting these sabudana vada/ cutlets are perfect evening snack to go with a hot cup of masala tea.

I used here premium quality sabudana by royal ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.

 

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INGREDIENTS:

200 gms Potato Boiled and mashed

150 gms Sago Tapioca Pearls

50 gms Peanuts Roasted and crushed

1/2 tsp Salt

1/2 cup  Coriander leaves

2-3 Green Chilies Chopped

Oil Deep Frying

1 tsp Black pepper crushed

 

INSTRUCTIONS:

  1. To make sabudana vada we will first take sabudana and soak it in freshwater for 2-3 hours.
  2. When sabudana is soaked, it substantially increases in size. Now, drain the excess water and keep the sabudana aside to make vada.
  3. In a bowl take grated/mashed boiled potatoes
  4. Next, I added soaked sabudana pearls into the bowl. If you are adding paneer you can add that.
  5. Now crush coriander leaves and green chillies in a blender . Now add this to sabudana mixture .
  6. Mix all the ingredients together except oil. After mixing them well we will divide them into 12 -16 portions.picsart_07-13-053315060145278495907.jpg
  7. Now, make small balls in the shape of vada and make heart shape using a cookie cutter.
  8. After that heating oil in a pan till smoking point.
  9. Add Sabudana cutlets in the hot oil and reduce the heat to medium.
  10. When cutlets are golden brown from one side flip them over and cook on the other side.
  11. Likewise, deep fry all the cutlets and when done take them out in the serving plate.

    HOW TO PREVENT SABUDANA VADA FROM SOAKING TOO MUCH OIL:

    Excessive water is a most known culprit for this to happen. When any food has excessive water more often than not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours.
    then not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours.

    Another thing which you can do to prevent sabudana vada from soaking excessive oil is frying at the right temperature. While frying sabudana vada the oil temperature should be hot initially which you can reduce to medium heat after about a minute.

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