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This Chhena Poda easy recipe is probably the simplest dessert recipe one can think of. Made with just three ingredients, I hope you will definitely give it a try.
Chhena Poda is a delicious and classic dessert from the state of Odisha in India. The traditional version of this soft and delicate dessert uses fresh chhena. But in this Chhena Poda Easy Recipe, Instead of Chhena or fresh cheese, Ricotta cheese has been used.
Flax Swiss Roll is a healthier alternative for your dessert cravings. This is a no cook recipe requiring very few ingredients.For this recipe, you can use store bought Flax meal. Or, you can mak your own flax meal by dry roasting flax seeds till they start to crackle. Please make sure to keep the flame low-medium and keep a lid ready as the seeds start to pop out very quickly once they are roasted.
This Vegan Tapioca Creme Brulee is a fusion of Indian Sabudana Kheer and Creme Brulee. In India, Tapioca pearls or sago or sabudana is a staple food during festive times. But this is a popular ingredient in many international cuisines as well. Although the traditional Creme Brulee recipe does not use tapioca, due to its starchy texture, it becomes very easy to replace regular cream with tapioca.
Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it serves as a thickening agent in various manufactured foods.
Even though tapioca is heavy in carbohydrates, you can still make this easy dessert which is just another variation of traditional sabudana kheer and enjoy the upcoming festive days. As we all know that there is absolutely no harm if you consume any dessert in moderation and that food and festival go hand in hand.
I hope you will try this vegan tapioca creme brulee this Navratri and share your comments.
This being a festive season in India, please do check out some more dessert recipes of mine.
NO FRY HEALTHY MOTICHOOR LADDU
EASY RED LENTIL FUDGE/ INDIAN STYLE BURFI
This Vegan Tapioca Creme Brulee is a fusion of Indian Sabudana Kheer and Creme Brulee. In India, Tapioca pearls or sago or sabudana is a staple food during festive times. But this is a popular ingredient in many international cuisines as well. Although the traditional Creme Brulee recipe does not use tapioca, due to its starchy texture, it becomes very easy to replace regular cream with tapioca.
Rinse tapioca pearls and discard water.Add to a container.
Add coconut milk.
Add turmeric.
Stir, cover and refrigerate overnight or at least for 6 hours.
Remove from the refrigerator after 6 hours. The Pearls would have swollen.
Add the mixture to a heavy bottomed pan.
Cook for 10-12 minutes on low-medium flame. Keep stirring once in a while.
Turn off the flame when the pearls turn transparent and the mixture thickens.
Add salt, vanilla extract and 1/2 cup jaggery.
Mix everything together.
Fill into ramekins or you can use any other flat baking dish. Baking dish is required only if you plan to use a broiler in the next step. If you use a blow torch, then any container is fine. This mixture will fill 4 ramekins.
Refrigerate again till the mixture is completely chilled and set.
When you are ready to serve, take out the Ramekins or the dish and sprinkle 2 tbsp of brown sugar or coconut sugar on top.
You can melt or caramelize the sugar using a blow torch. Or, use the broiler option in your oven. Broil for a minute or two. Please keep a close eye since the sugar may otherwise burn.
Serve chilled brulee with a warm caramelized top.
Palakkad special Ela Adai is a traditional dessert from Kerala. It is an oil free, gluten free and vegan dessert. It is common to make Ela Adai during the summer season when ripe jackfruit is available in abundance. Traditionally Chakka Varatti (thick jelly prepared with …