Kesar Badam Dates Idlis with Strawberry Puree.

         I know, I know.......the title itself may surprise most of my fellow bloggers. The ingredients and combination may sound new or even doubtful as to how well this combination works.

Believe me it does and I am surprised as you are....!!!!!

This looks more like fruit sponge cake than idli. This version of sweet idli is quick to make with easy ingredients and it is such a treat for kids and grown ups [who are child at heart].

Goodness of the ingredients added:  
 
Almonds: Good for memory power and glowing complexion.
Saffron : Clear complexion, aids digestion, strengthens the heart, kidneys and liver.
Dates: Rich in iron,Vitamin A and B and heart friendly. This fruit is a boon to lactating mothers
Jaggery: Rich in iron and copper, natural sweetener [lesser calories than white sugar], purifies blood and strengthens liver.

Go here for the recipe for Idli/Dosa batter

For the kesar badam dates idli :
Idli Batter: 250 ml.
Flaked almonds: 2 tbsp.
Dates [seedless] :8-10.
Jaggery [fine powder] : 2-3 tbsp.
Whole milk [slightly warm]: 4-5 tbsp.
Saffron threads [kunguma poo]: 1 pinch.
Salt: 1 pinch.
Sodium bicarbonate [soda uppu]: 1 pinch.
Oil: 1-2 tbsp.

If required:
Water : as required.
Semolina : 2 tbsp.

For serving:
Chilled strawberry puree
Icing sugar [for dusting]

1.Soak the saffron in 1 tbsp of warm milk for 20 minutes.
2.Chop the dates finely. Soak them in the rest of the milk for 20 minutes. Crush the almond flakes to tiny bits.
3.Heat the idli vessel with 2 cups of water. Oil the idli plates and keep it ready.

4.Mix the almonds, soaked saffron and dates [along with the milk], jaggery, salt, sodium bicarbonate with the idli batter.
5.Pour on oiled idli plates,keep the plates in the idli vessel, close the lid and steam cook the idlis for 15-20 minutes.

Dust with icing sugar and serve with strawberry puree.

Note: Add the semolina only if the batter is too watery. Add water only if required to loosen the batter to idli batter consistency.

Strawberry Puree:
Puree 5-6 fresh ripe strawberries in a mixer. Refrigerate for minimum of 20 minutes. Serve with the warm idlis.

If it is off season for strawberries and if they are not so sweet, add 1-2 tsp of icing sugar  especially when serving for kids. You can substitute strawberries for pear puree, orange and honey syrup, vanilla custard etc for a variation.

Note: I poured the batter in small stainless steel tumblers and steamed them......just to get the shape of a sponge pudding. The texture will be a little thicker than a normal chocolate sponge but filled with all the goodness of all the ingredients. It is essential to soak the dates as this makes it soft and blends well with the batter, otherwise it just sinks to the bottom of the idlis.

The addition of jaggery gives an earthy colour to the idlis. You can add ordinary sugar if you want much paler colour for the idlis.

Cook.Eat.Delicious.Desserrts: Almonds  event guest hosted by Anu, originally by Raven

 

Sending this to Twist the Traditional-Idli event by Satya.

My blogging buddies: Gayathri , Priya Suresh , Srivalli , PJ , Monika , Veena , Azeema , Ayeesha , Soumya , Jay , Usha , Priya Vaasu ...Do check out their lovely posts...


Enjoy...

Scribbled by Reva.