Nasuha Blog

Sago pudding is a favorite in my house and since it is a breeze to whip up this pudding, it's one of the dessert of choice to make when I have sudden guests at home. Kitchen Aid India has announced a contest at IFBM, a first of it's kind, bloggers meet in India and they are giving away a kitchen Aid Chopper to the winner. One of the condition to participate in the contest is to cook with plums. Keeping the theme in mind, I came up with this combination of our favorite dessert topped with a sweet and tangy Plum and Vanilla compote and it came out a real winner. Here is the simple recipe to make this delicious dessert.


All you need is

For the pudding

Sago pearls \ Saboodana - 1 cup
Full cream milk - 1 liter
Coconut powder - 1\4 cup
Sugar - 1\2 cup ( you can adjust according to your taste )
Cardamom powder - 1\2 tsp

For the compote

Plums - 8-10 ( de seeded and chopped )
Castor sugar - 1\4 cup
Vanilla bean - 1 ( you can use vanilla extract if vanilla bean is not available )


Method of preparation

For the pudding

Wash and soak sago pearls in enough water for 4-5 hours.
Drain the water.
Boil full cream milk in a pan.
Add soaked sago pearls and coconut powder and simmer the heat to low.
Add cardamom powder and mix well.
Cook the pudding till it thickens. ( approx 30 minutes )
Add sugar and cook for another minute.
Remove from heat and cool.

For the compote

Add plums and castor sugar in a pan.
Slit the vanilla bean into half and scrap the sedds.
Add the seeds and bean in the pan.
Cook for 5-7 minutes.
Remove the bean and whizz the compote in a blender just once.

Assembly

Fill the serving glasses or bowls with the pudding.
Top with the plum compote.
Garnish with a mint sprig.
Serve chilled.

It's been really long since I made some Indian sweet. With the festive season coming close, it's the right time to indulge in some sugary treats and so I bring you this easy to make yet very delicious Nariyal Ki Barfi. Nariyal ki barfi or coconut fudge is a must make sweet for the weddings in Mathur community and is called Pili barfi for it's yellow color. The sweet which is decked with silver foil, saffron strands and dry fruit slivers is arranged on a big thaal or plate and is send to the grooms family along with the other goodies as a token to mark the beginning of the celebration. The soft, melt in your texture of this sweet is loved by all in my family and it is so easy to make that I end up making a batch of this goodness for all the festivals. Keep the consistency of sugar syrup in check and you will nail this recipe. Here is how to make this simple yet very delicious Nariyal Ki barfi.


All you need is

Grated fresh coconut - 3 cups
Ghee - 3 tbsp
Sugar - 1 cup
Water - 3\4 cup
Yellow food color - 1\4 tsp
Cardamom powder - 1 tsp
Khoya - 200 g
Dry fruits slivers, silver foil and saffron strands for garnishing



Method of preparation

Grease a 9 inch pan with ghee.
Keep aside.
Heat khoya in a pan.
Fry till pinkish in color.
Keep aside.
Heat sugar and water in a pan.
Cook till the sugar dissolves and the syrup reaches a 2 string consistency.
Do not swirl while the sugar syrup is cooking.
Add yellow food color and cardamom powder.
Mix.
Meanwhile, add ghee in a pan.
Add grated coconut and fry on medium heat for 5-6 minutes.
Add khoya and sugar syrup and mix well.
Pour the mixture in the prepared pan and spread evenly.
Let the barfi set for 3-4 hours.
Cut into small pieces.
Garnish with dry fruits slivers, silver foil and saffron strand.

Note - If your Barfi is not setting and is too soft, just microwave the mixture for 3-4 minutes and set again.
You can skip using food color and can make a white color barfi.
The consistency of sugar syrup is important for the barfi to set nicely.