Servings: 4
Equipment
Ingredients
For the Sweet Spiced Oatmeal:
- 1 cup rolled oats
- 1½ cup milk
- 1½ cup water
- ¼ teaspoon saffron
- ½ teaspoon ground cardamom optional
- 2 tablespoons sugar (or to taste)
For the Shrikhand:
- 1 cup Greek yogurt
- 2 tablespoons powdered sugar or to taste
- 1 tablespoon edible rose petals
- ½ teaspoon ground cardamom
- 1 tablespoon pistachios chopped
For the Besan Laddu Crumble:
- ½ cup besan gram flour/chickpea flour
- 2 tablespoons ghee
- 1 tablespoon water
- ¼ cup powdered sugar
- ½ teaspoon ground cardamom
- 2 tablespoons cashews chopped
For the Bowl Toppings:
- 1 banana sliced
- 1 apple sliced
- ¼ cup raisins
- ½ cup nuts almonds, pistachios, cashews
Instructions
Make the Sweet Spiced Oatmeal:
- In a saucepan, combine the rolled oats, milk, water, sugar, saffron, and cardamom. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat and simmer for 5-7 minutes or until the oatmeal reaches desired the consistency. If it becomes too thick, add a splash of milk or water. Remove from heat and stir in the dates.
Prepare the Shrikhand:
- In a bowl, combine the Greek yogurt, powdered sugar, rose petals, and cardamom. Whisk well until everything is incorporated. Taste and adjust the sweetness.
- Fold in the chopped pistachios. Cover the bowl and refrigerate for 10-15 minutes to allow the flavors to meld.
Prepare the Besan Laddu Crumble:
- Add ghee to a heavy-bottom pan and let it melt completely. Add the besan and fry on low heat until the besan is well-roasted and turns slightly golden. This may take 8-10 minutes. Keep stirring continuously so that it does not burn.
- Once the besan is roasted well, add 1 tablespoon of water and mix well. This gives a fluffier texture to the mixture. Add cardamom powder and chopped cashew. Mix well and transfer it to a plate or tray. Let it cool down for 10 minutes.
- Add the powdered sugar and crumble the mixture using your fingertips.
Assemble the Bowls:
- Divide the cooked oatmeal between serving bowls. Sprinkle the besan laddu crumble generously over the top of each bowl.
- Arrange the sliced banana, apple, raisins, and mixed nuts in each bowl.
- Divide the chilled shrikhand into small bowls and serve it with the oats bowl. Drizzle with a touch of rose water for an extra floral aroma (optional).
Notes
- Don't overcook the oatmeal. Aim for a creamy consistency with a slight bite. Overcooked oats become mushy and lose their texture. Keep an eye on the pot and adjust the cooking time based on your preferred consistency.
- The Shrikhand can be prepared a day in advance and chilled in the refrigerator.
- This dish is best enjoyed right away when the oatmeal is warm, the shrikhand is cool, and the laddu crumble has a delightful textural contrast.
Nutrition
Calories: 558kcal | Carbohydrates: 71g | Protein: 19g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 809mg | Fiber: 9g | Sugar: 31g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 179mg | Iron: 3mg
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