Almond & Beet Thick Custard with Dragon Fruit

About Almond & Beet Thick Custard with Dragon Fruit

Ingredients

• Almonds, blanched and peeled 1 cup
• Medium beetroot, boiled, peeled and roughly chopped 1
• Dragon fruits, peeled 2
• Honey 4 tbsps

How to Make Almond & Beet Thick Custard with Dragon Fruit (Stepwise Photos)

Method

1. Blend almonds, honey and beetroot to a pinkish thick custard like puree in a blender, adding water if needed.
2. Scoop out a few round balls of dragon fruits with a scooper and keep on a plate.
3. Scoop some more flesh from the dragon fruits to create a hollow.
4. Fill the hollowed out dragon fruits with the almond-beetroot puree, top with round balls of dragon fruit and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps