Tag Archives: pistachios 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.

 

Baklava with Cherry & Honey

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Already I have shared that I have been to the MASTER CHEF CLASS to PERSIAN Cooking with Chef Abhijit Saha hosted by Foodhall, 1 MG Road, Bangalore. We were taught 4 dishes, and my daughter went to help Chef for the 4th recipe – BAKLAVA with FIG & HONEY. Also every one of us had a baklava for taste, it was delicious and so we wanted to make it at home. My daughter prepared Baklava and I helped her. When most of us hear the name Baklava, we feel it would be very difficult to prepare, but Chef taught us as easy even a beginner could prepare it.

Thanks Food hall for hosting the event.

Baklava was delicious with the nuts as stuffing, honey drizzled over it and with crispy layers, and we all liked it to the core. I have tried this with Cherries as I was not able to get figs by the time we decided to prepare. Give a try, very simple, easy recipe…

Do check out my other Dessert recipes in this link: https://madraasi.com/recipes/desserts/

Taking this to Fiesta Fiday #114 hosted by Angie@thenovicegarderner.

Baklava with Cherry & Honey

Baklava with Cherry & Honey

Ingredients:

  • Filo sheets – 4 nos
  • Unsalted butter – 2 tbsp
  • For syrup:
    • Water – 50 ml
    • Caster sugar – 50 gm
    • Honey – 50 gm
  • For filling:
    • Rose water – ½ tsp
    • Cardamom powder – ¼ tsp
    • Pistachios – roasted 60 gm
    • Almonds/Badam – toasted 60 gm
    • Cashew nuts – toasted 60 gm
  • To serve:
    • Cherries – 5 nos
    • Pistachios – 4 nos (minced)

Preparation:

  • For Syrup: Make syrup by boiling water, sugar and honey together. Remove from fire, when it comes to syrup consistency and keep it aside.
  • For Filling: Crush the nuts coarsely in a food processor and transfer it to a mixing bowl. Add in the cardamom powder and rose water. Pour in the required quantity of syrup, and mix all these together. Keep it aside.
  • Take a filo sheet, cut into halves (lengthwise), cover the filo sheets with damp cloth, else it would be dry and break into pieces.
  • Take a filo sheet, rub with melted butter, fold it and then again rub it with melted butter.
  • Divide the filling into 4 equal balls, roll it.
  • Now keep the rolled filling in the filo sheet and roll them gently. Refrigerate it for 30 mins.
  • Preheat the oven to 180 degree C.
  • Bake at 180 degree C for 5 to 6 mins or until you use golden brown spots on the Baklava
  • Serving: Place the Baklava on the serving plate, pour in the leftover syrup, and sprinkle pistachios with some cherries and a mint sprig.

Stay tuned for other recipes also…

Note: You can also bake without refrigerating, but sometimes it would become shapeless by unrolling itself while baking.