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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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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MAKHANA CUTLETS/ LOTUS SEEDS HEARTS

A perfect starter for any day, and best you can have it during Navratri and while fasting.
Makhana Cutlets is a tasty way to stay full during the fasting season. It is super easy and super delicious.

Makhana is a very unique ingredient used during the fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.
Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.

When you observe fast next time, try out this recipe and you will find how filling these small cutlets can be and you never know you may just be wow’d by this.

Even a beginner can prepare this dish and we promise, you would not be disappointed. You just need to find the magic in your hands and leave the rest on us.
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INGREDIENTS :

1cup Foxnut/ lotus seeds/ Makhanas
2 Boiled potatoes medium size
2 green chillies finely chopped
2 tbsp Coriander leaves
1/2 tsp black pepper powder
1/2 tsp rock salt as per taste
1 tbsp Buckwheat flour / kuttu aata /Rajgira flout
oil for deep frying
1//4 cup peanuts crushed
Dryfruits cashews and raisins ( optional )

INSTRUCTIONS:

  1. Soak Makhana in one cup of water for 2 hours. After that strain them in a strainer.
  2. In a mixing bowl grate/ mash the boiled potatoes. Now add soaked Makhana, coriander leaves, Chopped green chillies, salt and black pepper powder.
  3. Mix it well with the help of your hands while mashing the Makhanas.
  4. Add Rajgira flour and peanuts mix it well. This will help in binding the mixture.
  5. Divide the mixture into equal parts and make heart cutlets using a cookie cutter.
  6. You can fill kishmish and cashew in between the cutlets.
  7. Heat oil in a pan/kadhai over medium flame and deep fry them till they are nice golden in colour.
    ( You can shallow fry too)
  8. Serve them hot and enjoy with mint Coriander chutney or yoghurt or masala chai.
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