Tag Archives: pista recipe

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

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As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

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Nungu / Ice-Apple is a seasonal fruit available only on summers. I use to have nungu after peeling their skin during my childhood. There is one such sweet memory from my childhood, most of the times I and my cousin use pierce a hole and drink the water from all the nungu and keep it as such in the place and move out as we never did anything. But finally one day we were caught red handed and got nicely from the whole family (cousins). After that whenever we get nungu in home, my mom and aunty use to force everyone will have the nungu and as we can’t look into it everytime 😛  remembering such a sweet moment when the great day April 10th is about to knock again in my life.

As me my kids also likes to have only the water, but as of summer and know after realizing the health benefits of nungu as a super coolant, I want to make them consume. Last year I have tried out few recipes like Nungu payasam, crumbled Ice-Apple, Nungu Milkshake and now this time it’s been MOUSSE. This is my first attempt with mousse and so happy I have tried it out with Nungu/Ice-Apple/Toddy Palm, I got to try two versions and both of them was a super dooper hit with my kids.

A very easy, simple but very healthy and perfect coolant recipe for this Hot Hot Boiling Indian Summers, give a try and enjoy the summer. Let me share the recipe of PISTA ICE-APPLE MOUSSE

As it’s Friday, sharing my happiness by partying with my all time favorite Fiesta Friday #114 hosted by Angie@thenovicegarderner.

For more summer recipes, do check out this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Ingredients:

  • Pistachios (unsalted) – 15 nos
  • Saffron – few strands
  • Milk – 2 cups
  • Nungu / Ice-Apple – 3 nos (medium ones are preferred neither soft nor too hard)
  • Sugar – 3 tsp
  • Gelatin – 2 tsp
  • Whipped cream – 3 tbsp.

Preparation:

  • Soak pistachios in warm water for 20 mins or leave them in boiling water for 15 mins.
  • Drain the water, bring it to room temperature, peel the skin and keep it aside.
  • Peel the skin and chop the pistachios into fine pieces.
  • Roughly chop the nungu into pieces, blend these nungu pieces along with a cup of milk to a fine paste, keep it aside.
  • Boil a cup of milk, add in ¾ th portion of pistachios along with 3 tsp of sugar and few strands of saffron for 2 mins or until the milk starts turning in colour.
  • Remove from fire and wait until it the milk reaches the luke warm texture, now add in 2 tsp of gelatin and stir well, so that it would get dissolved (be sure no lumps should be formed).
  • Now pour in this pistachio milk to the blender along with the nungu paste and blend for a min or just whip it.
  • Beat the whipped cream well.
  • Take a glass, pour nungu mixture to half the quantity of glass then fill the rest of the glass with whipped cream.
  • Top it with the finely sliced pistachios and few strands of saffron.
  • Refrigerate for 3 to 4 hrs and serve chilled.

 

Almond (Badam) Pista Milk shake

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Almond (Badam) Pista milk shake is a dink made by grinding almonds, pista and cashews with milk. It is thick in texture and has a nutty flavor. It is an excellent nourishing and healthy drink for kids. It has dual advantage in both summer and winter too. Mostly it goes out well with breakfast or dinner. It is an energy giving drink.

It helps in boosting energy, improves complexion and considered as a nutritive for the brain and nervous system. Let us move on to the recipe…

Almond (Badam) Pista Milkshake

Almond (Badam) Pista Milkshake

Ingredients:

  • Full Cream Milk – 2 Cups
  • Condensed Milk – 2 tbsp
  • Almonds / Badam – ½ cup
  • Pistachios – 15 nos
  • Cashew nuts – 10 nos
  • Cardamom powder – ½ tsp
  • Saffron – few strands
  • Rose water – ½ tsp

Preparation:

  • Soak almonds/badam, pistachios and cashew nuts in hot water for about an hour.
  • Peel the skin from the almonds/badam and pistachios.
  • Reserve 5 nos of almonds and 5 nos of pistachios for garnishing.
  • Take the leftover badam/almond, pistachios, cashew nuts, cardamom powder, rose water and a cup of milk; blend to a fine paste.
  • Pour in the condensed milk and another cup of milk; again blend it to a fine paste.
  • Check for the taste and if need blend with some more milk or condensed milk.
  • Finely chop the pistachios and almonds.
  • Transfer the milkshake to a cup and garnish with pistachios and almonds.

Top the milkshake with strands if saffron and serve at room temperature or refrigerate and serve chilled.

Note: If you feel that kids would not like the nutty flavor, you could strain the milkshake after 10 mins of blending and then continue topping and serve.