5 - Vegetable Dessert Recipes | Easy Dessert Recipes | 30 Vegetable Recipes Part - 6/6
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Bottle Gourd Payasam, a traditional Indian dessert, hails from South India and is often prepared during festivals and special occasions. This creamy dish highlights the versatility of bottle gourd, which absorbs flavors beautifully and balances sweetness with a hint of nuttiness. In modern times, variations include using different nuts or sweeteners, making it a cherished treat across households.
Ingredients
- ●bottle gourd
- ●milk
- ●sugar
- ●ghee
- ●cardamom
- ●cashews
- ●raisins
- ●saffron
- ●water
- ●salt
Instructions
- 1Peel and grate the bottle gourd.
- 2In a pot, add grated bottle gourd and water; boil for 5-7 minutes until tender.
- 3Add milk to the pot and bring to a gentle simmer.
- 4Stir in sugar and salt; mix until dissolved.
- 5Add cardamom powder and saffron; stir well.
- 6In a separate pan, heat ghee and fry cashews and raisins until golden.
- 7Pour the ghee with fried nuts over the payasam; mix gently.
- 8Simmer for an additional 5 minutes to blend flavors.
- 9Remove from heat and let it cool slightly before serving.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk reduces calories while maintaining creaminess.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is a healthier fat alternative.
sugar
Healthier: honey
Cheaper: jaggery
Honey offers a natural sweetness.
cashews
Healthier: almonds
Cheaper: peanuts
Almonds provide similar texture with lower cost.
Techniques
gratingboilingsimmeringfrying
Equipment
potpanspatula
🌶️🌶️🌶️Lowmilktree-nuts
Also Known As
Sorekai PayasaDoodhi Kheer
Ingredients
- ●2 cups grated radish
- ●1 cup milk
- ●1/2 cup sugar
- ●1/4 cup ghee
- ●1/2 tsp cardamom powder
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/4 cup raisins
- ●1/2 cup grated coconut (optional)
Instructions
- 1Heat ghee in a pan over medium heat.
- 2Add the grated radish and sauté for about 5-7 minutes until it softens.
- 3Pour in the milk and bring to a boil, then reduce the heat to low.
- 4Add sugar and stir well until it dissolves completely.
- 5Add cardamom powder and mix thoroughly.
- 6Cook until the mixture thickens and most of the liquid evaporates, about 15-20 minutes.
- 7Stir in the chopped nuts and raisins, and cook for another 5 minutes.
- 8If using, add grated coconut and mix well.
- 9Remove from heat and let it cool slightly before serving.
- 10Serve warm or at room temperature.
Equipment
graterpanspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 cup unsalted butter, softened
- ●1/2 cup powdered sugar
- ●2 cups all-purpose flour
- ●1/4 cup cornstarch
- ●1/2 tsp salt
- ●1 tbsp white turmeric powder
- ●1 tsp vanilla extract
- ●1/4 cup granulated sugar (for dusting)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- 3Sift in the all-purpose flour, cornstarch, salt, and white turmeric powder. Mix until just combined.
- 4Add the vanilla extract and mix until the dough comes together.
- 5On a lightly floured surface, roll out the dough to about 1/4 inch thick.
- 6Cut the dough into desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
- 7Sprinkle granulated sugar on top of each cookie for added sweetness and texture.
- 8Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- 10Store in an airtight container.
Equipment
mixing bowlwhiskrolling pincookie cuttersbaking sheetparchment paperwire rack
Ingredients
- ●2 cups beetroot, grated
- ●1 cup sugar
- ●1/2 cup water
- ●1 tbsp lemon juice
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1 package puff pastry (thawed)
- ●1 egg (for egg wash)
Instructions
- 1In a saucepan, combine grated beetroot, sugar, water, lemon juice, cinnamon, and nutmeg.
- 2Cook over medium heat, stirring occasionally, until the mixture thickens (about 20-25 minutes).
- 3Remove from heat and let the beetroot jam cool completely.
- 4Preheat the oven to 400°F (200°C).
- 5Roll out the puff pastry on a floured surface and cut into squares (about 4x4 inches).
- 6Place a spoonful of beetroot jam in the center of each pastry square.
- 7Fold the pastry over to form a triangle and seal the edges by pressing with a fork.
- 8Brush the tops of the pastries with beaten egg for a golden finish.
- 9Place the pastries on a baking sheet lined with parchment paper.
- 10Bake in the preheated oven for 15-20 minutes or until golden brown.
- 11Remove from the oven and let cool slightly before serving.
Equipment
saucepanmixing bowlrolling pinbaking sheetparchment paperforkbrush
Ingredients
- ●2 cups grated carrots
- ●1 cup sugar
- ●1/2 cup all-purpose flour
- ●1/2 cup milk
- ●1/4 cup ghee or unsalted butter
- ●1/2 tsp baking powder
- ●1/2 tsp cardamom powder
- ●1/4 tsp salt
- ●1/4 cup chopped nuts (cashews or almonds)
- ●1/4 cup raisins
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the grated carrots and sugar. Mix well and let it sit for about 10 minutes to allow the sugar to draw out moisture from the carrots.
- 3Add the flour, baking powder, cardamom powder, and salt to the carrot mixture. Stir until well combined.
- 4In a separate bowl, melt the ghee or butter and then add the milk. Mix well.
- 5Pour the melted ghee and milk mixture into the carrot mixture and stir until everything is well incorporated.
- 6Fold in the chopped nuts and raisins into the batter.
- 7Grease a baking dish with ghee or butter and pour the batter into the dish, spreading it evenly.
- 8Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Once baked, remove from the oven and let it cool for a few minutes before serving.
- 10Serve warm or at room temperature, optionally garnished with additional nuts.
Equipment
mixing bowlbaking dishgrateroven
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