Sunday, 6 December 2015

Sugar Free Grilled Coconut Burfi with Tropical Fruit chutney

This is a traditional Indian old dessert Barfi with an interesting twist by grilling and serving with tangy sweet fruit chutney. You can enjoy this yummy sweets, guilt free with Natura Sugar free.   
Ingredients :
For Tropical Fruit Chutney :
1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup Sugar Free Natura Diet Sugar,

For dry fruit stuffing :
2-3 tbsp finely chopped pistachio, almonds and cashew nuts.

For Burfi :
250 gm white khoya
3/4 cup Sugar Free Natura Diet Sugar
3/4 cup desiccated coconut
Ghee for greasing
Desiccated coconut for coating

Method : 

For Chutney - Combine the fruits and sugar in a thick pan and cook on medium flame till tender. Mix well. Add some water to obtain smooth chutney consistency.

For Burfi -  Crush khoya in a thick pan and add sugar free. Mix well. Cook on a slow flame till sugar dissolves. Don’t overcook khoya. Remove from flame and add desiccated coconut. Mix well. Grease ring mould/ trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture. Allow to set. After set, unmold it. Coat the barfi on both sides with desiccated coconut. Grill both sides on Griddle or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.

Sugar Free Mango Pineapple Cheese Cake

Ingredients :

Digestive biscuits 125 grams,
Unsalted butter melted 50 grams,
Coarsely chopped Cashew 2 tbsp,
Natura Sugar Free 2 tbsp,
Cocoa Powder 1 tablespoon,

For Filling :
Natura Sugar free 100 gm,
Eggs 3,
Cream Cheese 200 gm,
Mango Pulp 100 gm,
Tinned Pineapple chopped 3/4 cup,
Some Mango and Pineapple piece to garnish.
Method :
Take crushed biscuits in a bowl. Add melted butter, Cashew, Sugar free and mix. Take a spring bottom tin and line the bottom with this mixture.
Press lightly and keep the tin in the refrigerator to chill.
For Filling :
Break eggs into a bowl. Add Sugar free and whisk with a hand blender till frothy.
Take cream cheese in another bowl. Add mango pulp and mix with a hand blender. Add chopped pineapple. Add eggs and mix. Pour this mixture over the biscuit base in the spring bottom tin. Keep the tin in the preheated oven and bake for about 30 minutes at 180'C or till well set. Take it out of the oven and let it cool. Garnish with Mango and Pineapple pieces. Keep it in the refrigerator to chill.