By: Chef Reetu Uday Kugaji
Culinary Expert, Chef Consultant, Mentor, and Food Blogger.
I believe one can enjoy & celebrate festivals with great zeal and zest by preparing Desserts, Snacks, or any recipes with local, seasonal, and simple ingredients easily available in your Pantry. You don’t have to use exotic or fancy ingredients to celebrate festivals. The most delectable and Healthy dishes are prepared with the simplest of Ingredients.
Chef Mrs Reetu Uday Kugaji, a proud Chef and Mentor shares 5 delicious but nutritious recipes for your Brother & Loved ones
5 Rakhi Recipes by Chef Reetu Uday Kugaji
Samak Kesar Phirni
Soaking Time for Rice– 30 minutes
Preparation Time: 10 mins
Cooking Time: 45 mins
Chilling time in Refrigerator: 1-1 ½ hours
Serves: 4
Ingredients and Quantity:
- Full cream milk -1 ¼ th litres
- Sama (Samak ,Samvat) (Barnyard Millet), washed soaked & drained -60 gm
- Saffron, broiled -1/2 gm
- Pistachio nuts -12
- Organic Jaggery Powder -1/4 th cup or as required
- Green cardamom powder – ½ teaspoon
- Rose water- ½ tbsp
- Screwpine water-1/4 tbsp
For the garnish:
- Pistachio slivered-15 gm
- Saffron strands-a pinch
- Rose Petals dried-2 tsp
Method:
- Drain & grind the samak rice coarsely.
- Blend it with 1/2 cup milk.
- Add Saffron strands & set aside.
- Now boil the milk in a heavy-bottomed pan.
- Add the coarsely ground rice paste to the milk & cook stirring continuously, so that no lumps & it does not burn or stick to the bottom of the pan.
- Add rose water.
- Add green cardamom powder.
- When it starts thickening take it off the flame.
- Add Jaggery powder & mix well. Let it cool completely.
- Pour into soaked & sun-dried Kasoras / earthenware pots & keep
- them covered in the refrigerator to chill for 1 to 1 ½ hrs.
- It is served chilled and garnished with slivered pistachio nuts saffron & dried edible rose petals.