Cashew Rava Dates Panniyaram

It's Sunday breakfast in our household with cashews rava dates panniyaram. I made rava dates panniyaram before but not with nuts instead I added coconut for the crunchy texture. This time though, I added cashews which rendered the same crunchy texture. It's rich in flavor especially with added dates molasses.

Dates molasses can be found in Asian or Mid Eastern groceries. Thick in texture a little amount goes a long well. It's sweet, dark, tiny hint of smokiness which enhance the flavour of this delicious panniyaram. Do not skip dates molasses in this recipe for the unique flavor.

This panniyaram goes really well with our morning cup of coffee. It's quite filling with all the healthy ingredients to start the day.  It's great for evening tea time treat or as Neiveidhyam as well. 

Ingredients 

1 cup semolina/rava

1/2 cup chopped dates 

3 tbsp chopped cashew nuts

1/2 cup yogurt

3/4 cup whole milk

1 tbsp dates molasses 

1/2 tsp cardamom powder

1/4 tsp salt

Ghee for frying 

Methods

In a large bowl,  add semolina, salt and  cardamom powder. Stir to combine. 

Add grated coconut,chopped dates, milk and yogurt and dates molasses. Mix well. 

Heat oil in a kuzhi panniyaram pan f Using a tablespoon, gently drop the batter to the pan and fry on medium heat on both sides till done. 

Transfer to a plate lined with kitchen towel to drain excess ghee. 

Serve hot with tea or coffee. 

Makhana Kheer

This is definitely one of the easiest kheer to make especially when guest appear unannounced. Can be prepared in jiffy with simple ingredients which doesn't compromise in taste. It's rich, creamy and absolutely delicious.

I bought a packet of phool makhana out of curiosity. Makhana is none other than prickly lotus seeds known as fox nuts. Makhana are great as snacking for diabetes and heart patients. Loaded with antioxidants it works wonders as anti ageing. Source of high protein which is low in fat. 

Makhana kheer can be served as warm or chilled. I prefer mine warm whereas, Dandelions always go for chilled kheer. Always roast the makhana till crispy for a perfect kheer. Ideal for festive season sweets or as offering for the Almighty. 

Ingredients 

1 1/3 cups makhana 

1 3/4 cups whole milk

3 tbsp sugar 

Pinch of saffron strands 

Tiny pinch of salt

10-12 cashew nuts

10-12 almonds

1 tbsp chopped pistachio 

2-3 cardamom pods, crushed 

1 1/2 tbsp ghee

Methods

In a pan, heat ghee and roast the makhana till crispy. Transfer to a plate and cool it completely. Take 1/4 cups of the makhana and grind into coarse powder. 

In the same pan with the remaining ghee,  fry cashew nuts and almonds till golden. Transfer to a plate. 

Boil milk in a pan, add saffron strands,crushed cardamom and sugar. Stir well and simmer for 3-4 minutes.

Add the powdered makhana stir till the mixture thickened. Add the roasted whole makhana and give a quick stir. 

Switch off the heat and sprinkle with fried cashew nuts,almonds and chopped pistachio. 

Serve the kheer warm or chilled. 

Sangkaya @ Pandan Custard

 

Everytime we visit Boat Noodles restaurant here which serving Thai food,  this pandan custard served with cubed steamed bread is a must. Thick, creamy pandan custard dipped with soft and fluffy steamed bread. The taste lingers in my mouth and I savoured the same recently when we visited Thai food festival. I know I should make it at home and here you go. 

We have some homegrown pandan leaves in my backyard which is the staple for this dish. No artificial coloring or flavour added as the pandan leaves rendered aroma flavour and beautiful color to the custard. You may find pandan leaves in Asian groceries as well. 

Do not worry much if few lumps appeared while stirring the custard as little bit of lumps will eventually disappear with continues stirring. You may sieve the custard for a silky and smooth finish if there's lumps. Mine are perfect thus, I skipped the sieving process. A dessert to serve on weekends or weekday to satisfy your sweet tooth. 

Ingredients

3 pandan leaves

3 tbsp condensed milk

1 1/3 cups coconut milk

1/4 cup granulated white sugar 

3 egg yolks 

3 tbsp evaporated milk 

1 tbsp cornstarch 

Salt to season 

For Serving 

Steamed white bread, cut into cubes

Methods 

In a blender add pandan leaves and coconut milk until fine. Sieve thru muslin cloth. Discard the fibre. 

Add the mixture into a thick bottomed pan alongside condensed milk. Heat over medium heat and cook till the mixture just warm. Do not boil the mixture.

Meanwhile in another bowl whisk egg yolks,granulated white sugar,cornstarch and salt. 

Add 1 laddeful of the coconut milk mixture into the whisked egg and stir continuously.

Add the egg mixture back into the coconut milk mixture and stir well to combine over a low heat. Keep stirring until the mixture thickened. Once the mixture stop thickening remove the pan from heat. 

Stir in the evaporate milk and transfer to a serving bowl. 

Serve with steamed bread.