A very tasty ...fruity n gluten free,eggless dessert...:) I made it during Ganapati festival 4 ma friends n family,hope u all love it:)

  • Cook time:
  • Prep time:
  • Yields: serve 4 person
  • For Fruity Trio:
  • 1 cup amaranth flour (rajgeera atta)
  • 1/2 cup chestnut flour (singhada atta)
  • 1/2 cup buckwheat flour (kuttu atta)
  • 1/2 cup apple (grated)
  • 1/2 cup banana (pureed)
  • 1/2 cup prunes (pureed)
  • 1/2 cup orange juice
  • 1/2 cup maple syrup
  • 2 tablespoon cocoa powder
  • 1/2 teaspoon dry ginger powder
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon nutmeg powder
  • 1/2 teaspoon soda-bi-carb
  • pinch of sea salt
  • Water as needed
  • White butter or oil as needed
  • For Pina custard:
  • 250 ml low fat milk
  • 2 table spoon rhizomes starch(arrowroot) or cornflour
  • 3 table spoon caster sugar
  • pinch of pineapple essence and yellow food color
  • For Garnish:
  • whipped cream
  • tined pineapple
  • prunes
  • tuti fruity
  • glazed cherry

For Fruity Trio: Mix all ingredients,make batter of pouring consistency using water and keep covered for 20 minutes.On a hot pan,make small pancakes using butter or oil.keep aside.


On a hot pan,make small pancakes using butter or oil.keep aside.


For Pina Custard:In a 1/4 cup chiled milk add arrowroot,mix well.In a pan heat milk and add this slurry,mix well.Ad sugar and cool it.Add pineapple essence n yellow food color.


For Assembeling:In a flat dish add chilled pina custard and keep fruity trio on top,spread some whipped cream on it and chunks of tinned pineapple,repeat 2 times.On top apply whipped cream and garnish with glazed cherry,tuti fruity and prunes.


Serve this Hot N Cold dessert in any meal coarse....after lunch or dinner or in breakfast too...:)

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