Gulkand fruit Oat Custard- Holi hai!!

Holi special recipe- Gulkand (rose petal jam) Oats Fruit Custard without custard powder!Gulkand oats fruit custard1

Gulkand oats fruit custard 121

It’s Holi, the vibrant carnival of colours. Known as ‘Dola purnima‘ here in odisha to celebrate the divine love of Radha Krishna, it has other legends attached to its origin in various parts of the country. Though the zest remains the same which marks ushering in of spring-summer celebrated by sprinkle of colours. Holi which originally was all about playing with  eco friendly colors, rose flower petals and sprinkling of gulal, gave way to rain dances, skin peeling chemical colours and what not.

Learn how to make Gulkand (rose petal jam ) Oats Fruit Custard, without custard powder.Gulkand oats fruit custard 21

Nature always has been generous in offering an array of beautiful colours be it in the form of rainbow in the sky, beautiful landscapes, colorful flowers, juicy fruits. This holi I tried to incorporate a bit of all these elements with  a small ode to to mother nature in these colourful pictures. Going with the theme of pink and the flavour of the season rose, I decided to make a Gulkand Oats fruit custard.Gulkand oats fruit custard 91

A traditional custard is made by thickening milk with egg yolks, also known as Crème Anglaise. However, the quick fix and eggless method most of us follow is by mixing a couple of spoonfuls of artificial flavoured ready made custard powders into boiling milk, stir till it thickens and add fruits once it cools down. The resultant  dessert does little to enhance the natural flavour of fresh fruits, giving the dessert a corn floury taste. Then one day I decided to give up on custard powder totally, and tried to thicken the milk with oat meal. And what I had was a nutty oat flavoured custard beautifully complementing the flavour of fresh  fruits.Gulkand oats fruit custard 171

A very simple recipe  for Gulkand oats fruit custard :

For custard sauce:

  • Quick cooking oats ( I used the Quaker oats )- 6 tablespoons
  • Milk- 2 1/2 cups ( regular/ skimmed)

For flavoring:

  • Gulkand/ rose petal jam- 2 to 3 tablespoons.
  • Cardamom powder- 1/4 teaspoon
  • Rose water- 1 tablespoon

For assembling fruit custard:

  • Different coloured fruits cut seperately
  • Raspberry or strawberry ready to make jelly packet.Gulkand oats fruit custard 71

Procedure:

  • Finely powder the oats in a small mixer jar, grinding as fine as possible. Mix the powder in 1/2 cup warm milk, and let it soak for 10 to 15 minutes.
  • Heat milk in a thick bottomed pan.
  • Stir in cardamom powder into the milk.
  • Take a sieve , add the soaked oats to the boiling milk by straining it through the sieve whisking and pressing well , keep stirring the milk in between.
  • Check the consistency of milk. If the mixture is overly thick, add some more milk . If it’s thin keep some more oats powder ready to be strained into the milk.Remember the custard will further thicken on cooling.I like my custard sauce a bit on thinner side as it coats the fruits well.
  • Add gulkand( rose petal jam) and mix well.
  • Mix in rose water, pink colour ( optional) or some beetroot juice for some pink colour.Switch off the flame.
  • Allow the custard to cool down before adding fruits.
  • Once it cools down, you can strain the entire sauce with a wide holed sieve for a smoother consistency.

For assembling and serving the custard:

  • You can directly mix the fruits into the cold custard sauce and serve, but try something fancy when it’s for some special occasion.
  • Chop all different fruits and keep aside.
  • Start layering the fruits , with a rainbow theme in mind, I placed dark colored grapes at the bottom, followed by green grapes, Orange wedges and pomogranate seeds. Since the height of glass would not leave any space for custard sauce, I just added four colours.
  • After layering  fruits, freeze them for around half n hour. You can add store brought red jelly to top the fruit layer, this way the custard and fruits zone will remain seperate when you serve them. The jelly layer can be kept thick or as a very thin layer covering the fruits.you can also coat the walls of the glass with unset jelly to give a splashy effect.
  • Once all the layers are set, just before serving pour chilled custard and garnish with sliced almonds or any dry fruit of choice.Gulkand oats fruit custard 161

 Gently dip the spoon into the creamy sauce, pierce through the jelly layer, scoop out a layer of fruits to enjoy this beautiful looking dessert!

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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