Akshaya Tritiya 2019: These Recipes Of Payasam, Halwa, Shrikhand Are What You Need!

This Akshaya Tritiya these recipes of some hatke desserts will be the best bet. They will not only garner you complements, they will also be easy to make. Be it puran poli, payasam, lauki ka halwa or shrikhand. You can trythem all if you want!

Payasam

Ingredients:

• 3/4 cup poha
• 1 tbsp ghee
• 2 cups whole milk
• 1/4 cup condensed milk
• 3 tbsp sugar
• 1/4 tsp cardamom powder
• 6-8 cashew nuts
• 12-14 raisins

Directions:

• Wash poha in water and drain well and keep aside for 5-7 minutes.
• Heat ghee in a small pan.
• Shallow fry cashew nuts until golden brown and then raisins until fluffy and transfer them to a plate. Fry them separately.
• Heat milk in a separate saucepan over medium flame, boil it and then add drained aval.
• Stir occasionally and cook over low flame for 10-12 minutes.
• Add cardamom powder, condensed milk and sugar; stir to dissolve sugar and mix well.
• Cook until it has semi liquid consistency and turn off the flame.
• Transfer it to a large serving bowl and garnish with fried cashew nuts and raisins.

Lauki Ka Halwa

Ingredients

• 600 grams lauki / bottle gourd / doodhi / ghiya
• ¼ cup ghee
• 5 cashews halved
• 5 chopped almonds
• 2 tbsp raisins
• ½ cup milk
• ¾ cup sugar

For Khoya

• 1 tsp ghee
• ¼ cup milk
• ½ cup milk powder, full cream
• ¼ tsp cardamom powder

Method

• Heat ¼ cup ghee and roast the cashew, almonds and raisins.
• Roast the nuts to golden brown and keep aside.
• Add in grated lauki and saute for 5 minutes.
• Saute till the lauki shrinks slightly and changes colour.
• Add in ½ cup milk and mix well.
• Cook till milk thickens and lauki gets cooked completely.
• Now, add in ¾ cup sugar and mix well.
• Let the sugar melt till it thickens.
• Add in khoya into lauki mixture and mix well.
• Keep stirring till the mixture thickens.
• Add in roasted nuts and ¼ tsp cardamom powder.
• Transfer the halwa to a bowl and serve.

Puran Poli

Ingredients
For mixture:

• 1 cup chana dal
• 3 cups water
• 1 cup sugar
• 1 tsp cardamom powder
• Grated nutmeg

For making dough:

• 2 cups maida
• 1 tsp salt
• 2 tbsp ghee
• 1 cup water

Method

• Cook chana dal in a pressure cooker. Drain it and mash.
• Now in a pressure cooker pour the mashed dal and add sugar. Mix it thoroughly and cook slowly.
• Add cardamom powder along with grated nutmeg to it and mix thoroughly.
• Continue stirring on low flame until it gets dry.
• Let the mixture cool down.

Prepare the dough:

• Take maida in a bowl and mix in some salt and ghee.
• Add sufficient amount of water and make semi-soft dough.
• Wrap the bowl with a plastic sheet or damp cloth and leave it for 30 minutes.

Prepare Puran Poli:

• Make flat balls out of the dough.
• Dust it using maida flour and roll it in round shape with a roller.
• Fill the puran (stuffing) in it and then cover the edges. Roll it out again in round shape.
• Heat tawa and cook the puran poli on both sides with lots of ghee.
• Serve.

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Kesari Shrikhand

Ingredients

• Saffron pinch
• 1 kg curd
• Sugar as per taste
• 2 tbsp warm milk
• Pinch of nutmeg powder
• 1/4 tsp green cardamom powder
• 5-6 almonds blanched, peeled and sliced
• 8-10 pistachios blanched, peeled and sliced

Method

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• Tie the curd in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.
• Transfer the drained yogurt into a bowl. Add the sugar substitute and mix well.
• Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.
• Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator.
• Serve chilled, decorated with the almondsand pistachios.