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Pancharatna Dal Khichdi Recipe

Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice  Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste  Jaggery 1 tsp Tamarind soaked in water 1 inch  Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
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Vegan layered Cherry Cheesecake


Cheesecake is usually a sweet dessert consisting of one or more layers of a crust made from crushed cookies, Graham crackers, and topped with cheese, eggs, and sugar.

   But In this recipe that I got inspired by Minimalist Baker along with some variation that I made, you will find it all healthy and vegan. So get ready to indulge in a healthy guilt-free cheesecake.


Those who have dairy intolerance may not be comfortable eating the regular cheesecake since it is made up of dairy products like sour cream, cream cheese, whipped cream, and many more. This recipe is the best for them since there is no dairy ingredient that is used here.

If you think that these may not taste as the regular cheesecakes....please don't doubt!! These are simply too good and insanely delicious that you will not be able to resist eating them.


These tiny cute mini cheesecakes are super healthy since they are vegan, eggless, grain-free, gluten-free, refined sugar-free. You can whip this up with ingredients you already have in hand and does not require you to buy those fancy cheese ingredients.

The crust is made up of walnuts and dates. And the other two layers are made with coconut milk, cashews, coconut oil, and cherries as the main ingredients. These are arranged layer-wise in a muffin tray and then frozen.

So without wasting time, let's dive into the recipe.

INGREDIENTS:
For the Baselayer/Crust:
Packed pitted dates 1 cup
raw walnuts  1 cup

For the Filling:
Raw cashews 11/2 cup
Lemon juice 1/4 cup
Coconut oil 1/3 cup
Full fat Coconut milk 2/3 cup
Maple syrup/Agave Nectar 1/2 cup

For the cherry filling layer
Fresh Cherries 5-6

Cherries for Garnishing.

INSTRUCTION:
1. Blend the dates in a blender/food processor until small bits remain and form into a ball. Keep aside. (Soak the dates in water 10 minutes prior to blending if they are not soft).

2. Now add walnuts to the blender and blend into a powder. Add back the blended dates and blend again until a loose dough forms such that it must stick together when squeezed between your fingers.

3. Now place muffin liners in the muffin tray.

4. Scoop in about 1tbsp amounts of the blended walnut date dough in the Muffin liners and press with your hands. You can pack it down using the bottom of a glass.Freeze it till it is firm.

5. Now let's make the fillings/other layers.
Take all the ingredients mentioned under Filling Section in a blender. You can quickly soften the cashews by adding hot water to the cashews and let it stay for 5 to 10 minutes. For coconut milk, scoop the cream off if it is there as this will provide a richer texture. If not you can use it as it is.

6. Now grind smoothly until you get a creamy mixture.

7. Now take out half of the creamy filling in a vessel. Keep the remaining half in the blender. Add cherries and blend again till the cherries are blended smoothly along with the creamy filling.


8. You will see a beautiful pink colored creamy filling which will be your second layer.

9. Now first pour the Creamy filling on top of the base in the muffin liner to almost 3/4th part. Equally divide between all the liners in the tray, tap a few times to release any air, and freeze for 2 hours /or till the creamy filling sets.

10. Take out the muffin tray from the freezer and pour the pink filling on top of the creamy filling, tap again a few times to release air. Cover with a parchment paper gently (optional).Freeze until hard again for 4-6 hours or overnight.

11. Once set remove the muffin layers out of the tray. Remove the wrapper, and devour these with coconut cream(optional), garnish with cherries and serve chilled. You can keep them in the freezer for up to 1-2 weeks.

I hope you will love this healthier version of the cheesecake. Do comment on your feedback, and tag me @archanasvegfoodchronicles in your Insta gram post if you do try this recipe.!!






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Comments

  1. RajeeAugust 4, 2020 at 8:34 AM

    So It sets only in freezer right. I will try this and let you know the results.

    ReplyDelete

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