Tag Archives: dry fruits

May7

Saffron Nuts Kulfi

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Already I have shared a Paan Kulfi recipe and now it’s Saffron Nuts Kulfi. A healthy, easy, simple and heavenly coolant for summer. Also a favorite for everyone right from kids till the elders. Let me share the recipe…

For my other summer recipes, click here.

Saffron Nuts Kulfi
Saffron Nuts Kulfi
Saffron Nuts Kulfi

Ingredients:

  • Full Fat Milk – ½ litre
  • Corn flour – ¾ tbsp
  • Sugar – 4 tbsp
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos
  • Almonds / Badam – 15 nos
  • Saffron – few strands
Full fat milk getting boiled with sugar
With corn flour mixture
Getting thicken
Thickening
Thicken
Nuts
Nuts with milk
Nuts paste
Nuts paste paste to the milk mixture
Getting whisked gently
Into the kulfi moulds
Set to freeze
After freeze
Saffron Nuts Kulfi
Saffron Nuts Kulfi
Saffron Nuts Kulfi

Preparation:

  • Boil the milk in a sauce pan, once when it’s boiled, take a glass of milk and keep it aside.
  • Now add in the sugar and half the quantity of saffron strands, mix well until it dissolves, keep in low flame and the let the milk thicken.
  • Add in the corn flour to the mix in glass and mix it well, so that no lumps are formed.
  • Now pour this milk, corn flour mixture to the boiling milk, stir well until it thickens. Be sure no lumps are formed.
  • Remove the milk from fire when it thickens, leave it until it reaches room temperature.
  • Take all the nuts together in a blender and grind them to a fine paste by adding little boiled milk.
  • Pour in the nuts paste to the milk mixture, once when it reaches room temperature.
  • Whisk it well, so that it becomes soft and fluffy, sprinkle the leftover saffron strands, mix it well.
  • Pour it to the kulfi moulds and freeze it for atleast 7 to 8 hrs.
  • Remove the kulfi mould from the freezer, show the bottom and sides of the moulds in the running water or rest them in warm water atleast for 10 mins.
  • Now gently remove the kulfi by twisting and pulling the stick.
  • Garnish with finely chopped nuts and a strand of saffron.

Served chilled.

 

 

Dec21

Dry Fruits Cake (EGGLESS, SUGARLESS and BUTTERLESS)

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As of Christmas, thought of trying out some Diet Cake – EGGLESS, SUGARLESS and BUTTERLESS. This resulted me in trying out this Dry Fruits Cake with no egg, no sugar and no butter.

I was much thoughtful about the result when I started baking the cake, but the outcome was fabulous. The cake was yummy and delicious and best recipe for diet conscious people and diabetic’s people. Let us move on to the recipe…

As of 100th Fiesta Friday, I am taking this Diet recipes for the Fiesta Friday 100th hosted by Angie @ the novicegarderner. #JoinOliveOilRevolution

Dry fruits Cake (eggless and sugarfree)
Dry fruits Cake (eggless and sugarfree)

Ingredients:

  • All-purpose flour – 1 ½ cups
  • Milk – ¾ cup
  • Olive oil – ¾ cup (you can also substitute sunflower oil)
  • Dates Pulp – 1 cup
  • Salt – ¼ tsp
  • Baking powder – 1 ½ tsp
  • Cinnamon powder – 1 tsp
  • Dry fruits (apricot, prunes, raisins, sultanas, fig) – ¼ cup
Dry fruits
Dates Pulp
Getting mixed
About to bake
Dry fruits Cake (eggless and sugarfree)
Dry fruits Cake (eggless and sugarfree)

Preparation:

  • For Dates pulp: Soak 20 – 25 no’s of seedless dates in warm water for 15 mins. Grind the dates by adding the soaked water little by little to a fine paste. Keep it aside.
  • Chop the dry fruits (apricot, raisins, sultanas, prunes and fig) to medium pieces and roll them out in a tbsp of all-purpose flour and keep it aside.
  • Sieve all-purpose flour, baking powder, salt and cinnamon powder, all together in a bowl.
  • In a bowl, take olive oil, dates pulp and beat it well (no lumps should be formed).
  • Pour in the milk and beat it well.
  • Add in the flour mixture little by little, beat them well (no lumps should be formed).
  • Add in the dry fruits and fold them well with the cake mixture.
  • Pre-heat the oven to 180 degree C. Grease the tray.
  • Pour the cake mixture to the tray and level it with a spoon.
  • Bake for 10 mins at 180 degree C and insert a tooth pick in the center of the cake, transfer it to a plate, when the tooth pick comes out clean.

Note: You can substitute olive oil with sunflower oil.

 

 

Oct28

Spooky Nut Monster

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As Halloween nearing, I have been inspired by Nuts.com to share a healthy snack to enjoy rather than a candy. I wanted to make something healthy for everyone, also should suit Halloween and most of all should be loved by kids. I was hunting for recipe but nothing satisfied me, finally took on my very creation and created a fabulous, fantastic, healthy, delicious and a nutty dish, named it as “Spooky Nut Monster”, which goes out well for both breakfast and snack.

A very simple, easy, delicious and less time consuming snack to prepare. Everyone in my family including my kids loved it. Not only for Halloween, it goes out well for breakfast and also consuming for breakfast would be the better as it’s full and full of nuts.

Wish you all a Happy Halloween and stay tuned for upcoming Halloween recipes. Let us move on to the recipe …

Taking this to Fiesta Friday #92 hosted by Angie@thenovicegarderner. Do check out my other Halloween Recipes in this link: http://wp.me/p3UwPt-2CH, also stay tuned for more recipes in another 4 to 5 hrs.

Spooky Nut Monster

Spooky Nut Monster

Ingredients:

  • Pie dough – 4 balls (a big lemon size)
  • Walnuts – ¼ cup
  • Cashew nuts – ¼ cup
  • Almonds / Badam – ¼ cup
  • Black raisins – 15 nos
  • Oats – 2 tbsp
  • Cornflakes – ½ cup
  • Cherries – 10 nos
  • Mixed fruit jam – 2 tbsp
  • Milk – 3 cups
  • Butter – 1 tbsp
  • Sugar or Brown sugar – 1 tsp
  • Salt – a pinch
  • Tart pan or a Muffin Tray

Preparation:

  • Prepare the Pie dough or use a ready Pie dough and divide them 5 lemon size portion and roll them to balls. ( I used home-made pie dough).
  • Coarsely crush or pound all the dry fruits except raisins and cherried one by one using mortar and pestle or blender (make sure that it should be coarsely pound).
  • Mix all the pounded dry fruits with sugar or brown sugar, butter and a pinch of salt. Keep it aside.
  • Grease the tart pan and preheat the oven to 180 degree C.
  • Roll out the dough balls and place gently in the Tart pan. Bake it for 6 mins or until it starts turning golden brown.
  • Remove from the over, fill it with the dry fruit mixture and bake for 3 mins.
  • Remove from the oven, let it cool down, and carefully remove the cup of nuts. Keep it aside.
  • Take the mixed fruit jam in a mixing bowl, pour in a tbsp. of milk and beat continuously with a spoon for 5 to 6 mins or until it reaches thick syrup consistency.
  • Place the Black raisins to form the eyes of a monster, and halve (lengthwise) the cherry and place it gently on the cup of nuts to form the mouth.
  • Pour in ½ cup or your desired quantity of milk over the nuts.
  • Drop the jam (syrup consistency) here and there all over the cup of nuts, to resemble the flow of blood.

Serve it a bowl. I have decorated it with a paper bat, sticked to the tooth pick

Shell life: Stays fresh for almost 2 weeks when stored in an air-tight container before adding milk. Stays only for a day when milk is added.

Do check out my home-made pie dough recipe in this link: https://madraasi.com/2015/10/25/pie-crust/.