Latest news with #CaliforniaPistachio
Hans India
4 days ago
- General
- Hans India
Pistachio desserts with a desi twist
This summer, treat your taste buds to something truly special! Celebrity chefs Rakhee Vaswani and Meghna Kamdar present two refreshing des-serts packed with creamy goodness and the rich flavor of pistachios. From the classic Pistachio Kulfi to the fruity Pista Mango Sabudana Kheer, these recipes bring together tradition and indulgence in every spoonful. Pistachio Kulfi Ingredients: Pistachio paste -2tbsp Full fat milk - 500ml Readymade Khoya - 60gms Fresh cream - 3 tbsp Condensed milk- 100 gms Method: Heat the milk and fresh cream cook till it simmers Add khoya, condensed milk. Continue cooking till a nice thick con-sistency is achieved. Add Pista paste to the mixture and stir it well. Set for a couple of hours in desired moulds like paper cups and add a stick Freeze it then remove and Enjoy - Chef Rakhee Vaswani Pista And Mango Sabudana Kheer Ingredients: Milk - 1 litre Cardamom Powder - 4-5 pinches Sabudana - ½ cup soaked (soaked for 4–5 hours) California Pistachio - ½ cup Mangoes - 2, chopped Method: Take 1 litre of milk and bring it to boil Add cardamom powder and stir well. Once the milk comes to the boil, add soaked sabudana (soaked for 4-5 hours). Let sabudana cook in milk till it becomes transparent Lower the heat and add condensed milk as per your taste. Stir everything well And add 1/4 cup blanched California Pista (take pista, keep in warm water for 20-30 minutes & then gently remove the skin) Once the kheer comes to right consistency, turn off the heat and bring it to room temperature Then add 2 chopped mangoes, you may add mango pulp as well Keep kheer in fridge to chill Enjoy this kheer chilled with some more pista and mango garnishing -Chef Meghna Kamdar
Hans India
23-04-2025
- General
- Hans India
Try these chef crafted recipes: Summer delights with a nutty twist
From refreshing raitas to creamy kulfis, chefs are turning up the summer flavour with innovative recipes using nutrient-rich pistachios. These delightful creations bring a wholesome twist to classic Indian favorites, making your summer menu both indulgent and healthy with the goodness of American pistachios. Beetroot and Roasted Pista Raita by Chef Sanjeev Kapoor Ingredients ● ¾ cup American Pistachios ● 1½ cups yogurt ● ¼ cup blanched beetroot puree ● ½ tsp red chilli powder ● Salt to taste ● ¼ tsp roasted cumin powder ● 12-15 fresh mint leaves, roughly chopped ● Fresh mint sprigs and leaves for garnish Instructions Preparation time: 15-20 minutes Cooking time: 0-5 minutes ● Dry roast the American Pistachios for 3-4 minutes on medium heat. Transfer on a plate and allow to cool slightly. ● Transfer the roasted into a food processor jar and process to a coarse powder. ● Whisk the yogurt till smooth and lump free. Add beetroot puree and whisk till well combined. ● Add red chilli powder, salt, and roasted cumin powder and mix well. ● Reserve some of the powdered American Pistachios for garnish and add the rest into the yogurt mixture. Add mint leaves and lightly mix. Transfer into a serving bowl. ● Garnish with reserved powdered American Pistachios, mint sprig and mint leaves. Pistachio and Mango Terrine by Chef Subroto Goswami Ingredients For Pistachio Mousse ● 100 g Pistachio paste ● 100 g Whipped cream ● 2 Egg ● 20 g Sugar ● 20 g Gelatine ● For mango jelly ● 100 ml Mango puree ● 8 g Gelatine ● 20 g Sugar For Garnishing ● 4 g each Kiwi, Plum, Mango, Pistachio ● 20 g Chocolate Instructions ● Mix egg yolk with sugar on a double boiler to make sabayon, add this mix to whipped cream. ● Add gelatine to pistachio paste and mix together. ● Mix both the above mixture together and form pistachio mousse. ● Heat mango puree along with sugar and set it with gelatine in rod shape to form mango jelly. ● Put the jelly in between the mousse layer and cut slices as desired sizes then do the plating. ● Garnished with cut fruits and chocolate as desired. ......................................................... Mini Pistachio Kulfi Bites by Chef Neha Deepak Shah Ingredients ● 75 g California Pistachio (soaked & peeled) ● 500 ml milk ● 1/4 cup milk powder ● 1/4 cup condensed milk ● Sweetener of your choice ● A little additional cardamom if you'd like Garnish- ● Dried rose petals ● Crushed/ chopped pistachio Instructions: ● First, cook the milk until it reduces to a Rabri-like consistency. Add the milk powder and condensed milk, stirring well. ● The hero of this kulfi is California Pistachio. In a blender, add soaked and peeled pistachios with a little milk and grind to a smooth paste. ● Add this pistachio base to the cooked milk. You can also add saffron for extra flavor. ● Mix everything well and pour the mixture into your preferred molds. ● Garnish with pistachios and rose petals. ● Freeze until set. Serve frozen and enjoy!
