sweet dish – Mad About Cooking

Janmashtami Sweet Dish | Sunday Sweet Surprise with Zucchini Kheer | Healthy Vegetable Dessert | Zucchini Pudding

Janmashtami (11 August 2020) marks the birth of Lord Krishna and this day is celebrated by Hindus with pomp and joy. Devotees observe fast and prepare amazing delicacies to offer to Lord Krishna. Kheer is one of the most popular recipes prepared on this day and served during the fast observed on Janmashtami or Gokulashtami.

Kheer, Payasa, Payasam, or Phirni is a different type of pudding from the Indian subcontinent made by boiling milk, sugar, and rice. Although rice maybe substitutes with vermicelli, sabudana (tapioca), millet, quinoa, wheat even fruits and vegetables and flavored with saffron, coconut, green cardamom, lots of dry fruits.

Sunday Sweet Surprise with Zucchini Kheer

The beauty of kheer is that it adapts to seasons, regions, and any kind of fruit and vegetable. This time I want to try kheer with zucchini. Yes, Zucchini :). I love this versatile vegetable. It is good equally in savory and sweet dishes.

Zucchini is summer squash. In many parts of the world, including the UK, parts of Europe and South Africa, zucchini is called “courgette” and a fully grown zucchini is called “marrow.” zucchini is mild, slightly sweet and nutty tasting.

Its texture holds up to many preparations including frying, sauteing, and grilling, making it a summer favorite. In my home my boys love Zucchini – I love to add Zucchini almost in everything – Cakes, daal, sambar, vermicelli, omelet, aloo tikki, bread pakoras.

Zucchini Kheer | Healthy Vegetable Dessert | Zucchini Pudding

Traditional Indian dessert comes with a healthy twist. This zucchini Kheer recipe has the goodness of zucchini cooked with sugar, milk, into a creamy kheer. Garnished with sliced almonds and pistachios on top, surprise your friends and family, with this amazing and unique dessert.

Ingredients :

Grated Zucchini – 1 medium size ( squeezed and dry )

Full fat milk –3 cups

Fresh thick cream – 1/4 cup

Sugar – 1/2 cup

Ghee – 3 tbsp

Roasted Fennel Powder – 1/2 tsp

Green Cardamom powder – 1/2 tsp

Sliced almonds & pistachios– 1/4 cup

A pinch of Himalayan pink salt

Method :

Heat ghee in a nonstick deep kadhai and add squeezed dry zucchini. Cook till on a low flame for 5-8 minutes.
Then add two cups full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
Then add remaining 1 cup of milk and cook for 6 minutes. Stir continuously.
Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
Garnish with sliced almonds, pistachios and its ready to serve.

Bottle Gourd or Lauki Halwa | Vegetable Dessert | Halwa Recipe

Bottle gourd or Lauki Halwa is a vegetable dessert. It is a simple and delicious dessert recipe prepared from grated lauki, milk, sugar and fresh malai (cream). Roasted fennel seeds and cardamom give a refreshing flavor to the Halwa.

Bottle gourd contains less in calories with no fat. It also contains essential vitamins and minerals like Vitamin C Vitamin B, Vitamin K, Vitamin A, Vitamin E, Iron, Folate, Potassium, and Manganese. It is one of the best things about summer. Have it as juice, in a sabzi or in soup, you will reap benefits galore from this water-rich vegetable.

Lauki halwa is a sweet Indian dessert made with bottle gourd, milk, ghee, sugar and flavored with cardamom and nuts. This is a well known variant of halwa made with a vegetable – here in this case with Bottle Gourd which is also called as Lauki or Ghiya in Hindi and Dudhi in Marathi languages.

Ingredients :
Grated Lauki – 1 medium size
Milk – 3/4 cup
Fresh thick cream – 1/4 cup
Sugar – 1/2 cup
Ghee – 3 tbsp
Roasted Fennel Powder – 1/2 tsp
Cardamom powder – 1/2 tsp
Chopped dry fruits – 1/4 cup
A pinch of salt
Soaked & sliced pistachios – 8

Method :

Soak pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
Heat ghee in a nonstick deep kadhai and add grated lauki. Cook till all the water dries up on a low flame for 5-8 minutes.
Then add milk and fresh milk cream bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
Garnish with sliced pistachios and its ready to serve.

Lapsi ( Broken Wheat Dates Jaggery Pudding) – No Sugar Dessert

Lapsi is a fabulous tasty dish made from broken wheat also known popularly as “dalia”. Lapsi is one of the favorite sweet dishes among the Gujaratis. It is specially made on festivals or auspicious occasions.

Roasting the broken wheat in ghee gives the Lapsi a rich brown color, intense aroma and nice flavor. It is an easy, quick and healthy dessert that has a healthy combination of broken wheat, jaggery, and dates.

Broken wheat is a good source of the daily requirement of fiber and manganese in your food. As it is high in protein and low in fat and calories, it offers you nutrients without adding pounds to your body.

Lapsi ( Broken Wheat Dates Jaggery Pudding)

Ingredients :
Broken Wheat -1 cup
Chopped Dates – 1/2 cup
Water – 3 & 1/2 cups
Jaggery – 3/4 cup
Cardamom powder – 1/2 tsp
Ghee – 1/4 cup + 1 tsp
Fennel seeds – 1 tbsp
Chopped nuts – 1/4 cup
A pinch of Salt

Method:

Heat 1 cup of water and jaggery in a saucepan. Boil for 5 minutes and strain to remove any residue. Keep it aside.
Heat one tablespoon of ghee in a pressure cooker over medium heat. Add chopped nuts and roast until the color changes to light golden. Turn off the heat and keep the roasted nuts aside.
Heat the ghee in a pressure cooker, add the broken wheat and saute on a medium flame for 5 to 7 minutes or till it turns light pink in color.
Now add remaining 2 & 1/2 cups of water with strained jaggery water and chopped dates. Pressure cook on a high flame for 4 whistles.
Allow the steam to escape before opening the lid.
Now add the chopped dry fruits, salt, cardamom powder, fennel and pour remaining 1 tbsp of ghee over halwa. Serve hot.

Tips:

Amount of water will depend on the variety of broken wheat.
White sugar or brown sugar can be used instead of jaggery.

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