Veggies for Dessert? We are sure you have made a face by the thought of it, but these recipes are bound to turn that frown into a smile! Next time, when your conscience is telling you to be healthy, try out one of these delicious, guilt-free dessert recipes like Beetroot Pastry, Carrot Kheer, and Vegan Green Peas Kheer. These delectable recipes are by Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Limited.

1.) BEETROOT PASTRY

Time – 40 mins
Cooking time– 40 min
Serves- 6

Ingredients:

For the cake:

• Refined flour – 187 grams
• Castor Sugar – 170 grams
• Baking powder – 4 grams
• Baking soda – 2.45 grams
• Refined vegetable oil – 125 ml
• Yoghurt – 245 grams
• Milk – 30 to 45 ml
• Vanilla extract 15 ml

For the Icing:

• Beetroot juice – 100 ml
• Caster sugar – 50 grams
• Beetroot puree – 50 grams
• Whipped cream – 150 grams

Method:

1. Preheat the oven at 170 degrees Celsius for at least 15 mins.
2. Line the baking tray using the parchment paper.
3. Mix together the yoghurt, castor sugar (170 Grams), vanilla extract and whisk it until the sugar is completely dissolved.
4. Add oil and again mix it well.
5. Sieve the flour together with the baking powder and baking soda. (flour Mixture)
6. Divide the flour mixture into 3 parts.
7. Add the flour mixture to the yoghurt mixture (as done in step 1) and mix it gently without forming lumps.
8. Repeat the same with the other two parts of the flour.
9. Add the milk gradually to attain the ribbon consistency of the batter.
10. Pour the mixture into the lined baking tray.
11. Bake the cake at 170 degrees Celsius for 25 to 30 mins. (at 25 min check the cake by piercing the knife to it. If the knife comes out clean take out the cake tray from the oven. If the knife doesn’t come out clean let the cook for another 3 to 5 mins).
12. After the cake is cooked completely, allow it to cool down.
13. Demould the cake and cut it into 3 layers. Keep it aside.
14. Mix together the Beetroot juice and castor sugar. Ensure that the sugar is completely dissolved.
15. Take the whipped cream and add the beetroot puree to it.
16. To layer the cake with whipped cream: take a base layer of the cake and sprinkle the beetroot juice and sugar mixture onto it. Ensure that the cake layer is semi-moist.
17. On the same layer evenly spread some amount of whipped cream and beetroot puree mixture.
18. Repeat the same with the other two layers and finish off the sides of the cake with whipped cream and beetroot puree mixture. Cut into 6 equal parts.
19. The pastry is ready to be consumed.

2.) CARROT KHEER

Time – 10 mins
Cooking time – 20 mins
Serves – 4

Ingredients:

• Carrot – 200 grams
• Evaporated milk – 500 ml
• Sugar – 50 grams
• Cardamom powder – to taste
• Nutmeg powder – to taste
• Milk powder – 100 grams
• Ghee – 50 ml
• Mixed nuts – 10 grams (almonds, cashews, pistachios can be used)
  Optional Items – Raisins, sultanas and black currents

Method:

1. Wash the carrots thoroughly and peel them.
2. After peeling, grate it using the fine grater.
3. Mix together the milk and milk powder to form a smooth mixture. And keep it aside.
4. In a kadhai – heat the ghee and sauté the grated carrot until it’s cooked and soft.
5. Add the milk and milk powder mixture. Mix it well and bring it to a boil.
6. Simmer it for 5 to 7 mins to reach it to the kheer consistency.
7. Take it off the flame and add the sugar. Mix it well until the sugar is completely dissolved.
8. Heat it for approximately another 2 mins stirring it continuously.
9. Take it off the flame and pour it into the serving bowls.
10. Garnish it with chopped nuts.

3.) VEGAN GREEN PEAS KHEER

Prep Time – 15 min
Cooking Time- 20 mins
Serves- 2

Ingredients

• Boiled Green Peas – 30 grams
• Coconut oil – 15 ml
• Almond Milk – 120 ml
• Almond powder– 30 grams
• Sugar – 30 grams
• Cardamom powder – to taste
• Chopped mixed nut to garnish

Method:

1. In a blender make a fine puree of boiled green peas. Keep it aside.
2. In a kadhai, heat coconut oil and sauté the green peas puree. Cook it until the coconut oil is homogenously mixed with the puree and the puree is cooked.
3. Add the almond powder and sugar. Cook it, stirring continuously until the sugar is completely dissolved.
4. Add milk and bring it to a boil. Ensure that there are no lumps and the kheer is smooth.
5. Simmer it for 2 to 3 mins and take it off the flame.
6. Add the cardamom powder and pour it into the serving bowls.
7. Garnish it with chopped mixed nuts.