Serradura (portuguese Sawdust Pudding)

Serradura | Portuguese Sawdust Pudding is a quick and easy, no-bake, layered dessert. Here’s an easy recipe to make this delightful dessert!

Who doesn’t like quick fix recipes, I know I do !!!, and quick fix dessert recipes are the best kind. Today I’d like to share yet another simple dessert that is quick to put together, although you still need to wait to enjoy it as it requires some time to set. So this makes for a great make-ahead dessert! This no-cook yet fancy dessert is known as Serradura , a Portuguese sawdust pudding, almost like a Portuguese cookie and cream dessert.

Serradura actually translates to sawdust in Portuguese. In this dessert, the powdered biscuits ( Mostly Marie/Maria biscuits) are used, which gives it the “sawdust” texture. And no, the biscuit here is not the bread as it’s commonly known in the US, that I’m referring to. In Europe and India, a biscuit is simply a cookie.

Here is a little info from Wiki , about this interesting dessert- “Serradura is a dessert originated in Portugal which became famous in Macau. It is a very common dessert that can be easily found in different restaurants and bakeries in Macau. And that is why Serradura is chosen as one of the must-try food of Macau. It was introduced to Macau during the time when Macau was under the colonial rule of Portugal. It can also be found in Hong Kong and various Portuguese and Spanish-speaking countries.”

Since Goa was a former Portuguese colony, this dessert is quite popular in Goa too. I really have no clue whether it was introduced into Goa by the Portuguese themselves or via Macau. But I know one thing for sure, that this decadent pudding not only looks exotic but is super simple to put together.

• SERRADURA INGREDIENTS
• HOW TO MAKE SERRADURA DESSERT?
• STEP BY STEP INSTRUCTIONS TO MAKE SERRADURA
• HOW TO MAKE SERRADURA | PORTUGUESE SAWDUST PUDDING?
• Serradura (Portuguese Sawdust Pudding) | Goan Dessert

SERRADURA INGREDIENTS

Serradura is an eggless dessert, that uses just 4 basic ingredients which are

• Marie/Maria biscuits, you may use any other biscuits if you can’t find Maria cookies.
• Heavy cream
• Condensed milk
• And some vanilla extract. That’s it!

HOW TO MAKE SERRADURA DESSERT?

To make serradura pudding there are 3 steps-

• Grinding the Marie biscuits to a fine powder
• Preparing the sweetened cream layer
• Assembling the layers

You may also make Serradura cake, by assembling the layers in a round or square baking tin. After layering, cover the tin with cling wrap and freeze or refrigerate it until firm and set, similar to how you would make an ice-box cake. Cover the base and sides of the cake pan with cling wrap before you begin layering, so you can simply pull the set cake out of the tin. Or eliminate the use of cling wrap and use a springform pan instead.

Want to add flavors? Go ahead and flavor up the whipped cream with whatever you fancy, don’t like Marie biscuits, then use Oreo to make Oreo Serradura or any other of your choice. So many variations and endless possibilities! But for now, I’m sharing with you, just what I intended to share – the traditional way 🙂 Enjoy!

STEP BY STEP INSTRUCTIONS TO MAKE SERRADURA

1.Transfer the Marie biscuits into a food processor/blender and make a fine powder that almost looks like sawdust.

2.In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.

3.Now add in the condensed milk along with the vanilla extract and beat until it forms stiff peak. Do not overbeat or else you will end up with butter.

4.Assembling the pudding- Spoon the whipped cream mixture in a serving glass (You may use a piping bag like I did, for a neater finish), then top with the crushed Marie biscuit powder, continue layering with the cream and Marie biscuit powder, ending with the cream layer. Sprinkle some of the crushed Marie biscuit powder on top, and refrigerate it for about 4-6 hours so that it sets well. Garnish with cherries or chocolate shavings and serve chilled.

HOW TO MAKE SERRADURA | PORTUGUESE SAWDUST PUDDING?

Serradura (Portuguese Sawdust Pudding) | Goan Dessert

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1/2 pint / 1 cup heavy whipping cream
• 1/4 cup sweetened condensed milk, adjust as per desired sweetness
• 1/2 tsp vanilla extract
• 16-18 Marie biscuits
• Cherries/chocolate shavings, for garnishing, as required

Instructions

• Transfer the Marie biscuits into a food processor/blender and make a fine powder that almost looks like sawdust.
• In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
• Now add in the condensed milk along with the vanilla extract and beat until it forms stiff peak. Do not overbeat or else you will end up with butter.
• Assembling the pudding- Spoon the whipped cream mixture in a serving glass (You may use a piping bag like I did, for a neater finish), then top with the crushed Marie biscuit powder, continue layering with the cream and Marie biscuit powder, ending with the cream layer. Sprinkle some of the crushed Marie biscuit powder on top, and refrigerate it for about 4-6 hours so that it sets well. Garnish with cherries or chocolate shavings and serve chilled.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda

Serradura (Portuguese Sawdust Pudding) | Goan Dessert

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1/2 pint / 1 cup heavy whipping cream
• 1/4 cup sweetened condensed milk, adjust as per desired sweetness
• 1/2 tsp vanilla extract
• 16-18 Marie biscuits
• Cherries/chocolate shavings, for garnishing, as required

Instructions

• Transfer the Marie biscuits into a food processor/blender and make a fine powder that almost looks like sawdust.
• In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
• Now add in the condensed milk along with the vanilla extract and beat until it forms stiff peak. Do not overbeat or else you will end up with butter.
• Assembling the pudding- Spoon the whipped cream mixture in a serving glass (You may use a piping bag like I did, for a neater finish), then top with the crushed Marie biscuit powder, continue layering with the cream and Marie biscuit powder, ending with the cream layer. Sprinkle some of the crushed Marie biscuit powder on top, and refrigerate it for about 4-6 hours so that it sets well. Garnish with cherries or chocolate shavings and serve chilled.

Veg Frankie Recipe | Veg Kathi Roll | Aloo Cheese Frankie recipe with step-by-step pictures. Frankie or franky is a popular and delicious Indian street food. Learn how to make these Indian style wraps at home.

WHAT IS FRANKIE?

Frankies are a popular Mumbai street food, basically, an Indian version of wraps and this veg Frankie | aloo cheese Frankie is the most common one amongst the veggie wraps . Non-veg frankies will normally have a thin layer of egg between the roti and the filling.

I would occasionally indulge on chicken frankie, egg frankie, veg schezwan frankie, paneer frankie, veg noodles frankie or these veg frankies | vegetable frankie roll after my work hours.

There was a Frankie stall (Tibb’s to be specific) right outside the railway station serving up both veg and non-veg frankies. At the sight of the piping hot frankies, prepared right in front of you, one couldn’t help but drool until that Frankie made it’s way from the skillet to your plate. Satisfaction for your hunger and taste buds! Yum!

HOW TO MAKE FRANKIE | HOW TO MAKE VEGETABLE FRANKIE?

To make any sort of franky, you need to have the frankie roti and the filling.

The filling can be anything. Today we are making aloo cheese frankie | potato and cheese frankie. For the stuffing of this frankie, mashed potatoes are seasoned with spices and wrapped in homemade rotis, atop a bed of zingy salad, lots of cheese and a drizzle of chutneys!

Frankie masala is readily available in the market, but you really don’t need it. If you make regular Indian food, I’m sure you have spices like cumin, red chilli powder, chaat masala, and amchur powder. That is more than enough to season and spice up the mashed potatoes. You can also add little coriander and garam masala if you’d like.

There is no right or wrong way of making a frankie roll , feel free to add in any stuffing of your choice or a mix of any salad or experiment with different chutneys or spreads. They can hardly ever get monotonous coz the variations are limitless 🙂

HOW TO MAKE FRANKIE ROTI AT HOME?

Frankie dough is usually made from refined flour and fried in quite some oil, making the resultant wrap pretty oily. For this homemade veg frankie roll , I used half each of whole wheat flour (atta) and refined flour and used minimal oil to roast the roti. Feel free to use either 100 % of maida or atta, that’s totally up to you!

Veg Frankie makes for a good lunch box option too. You can make the filling out of so many different combinations of veggies, or paneer, etc. A good way to sneak in some veggies that your child is not particularly fond of, but won’t even realize if you offer them a veg frankie.

You can use this recipe for beetroot cutlets , shape it in the form of a log and make a beet wrap, or use your favorite vegetable cutlet recipe and use that for stuffing to make veg chapati roll !

Go ahead and enjoy some Frankie for a light meal when you are too bored to spend long hours in the kitchen or convert those leftover rotis into roti roll ! You can even use readymade tortillas to pull this off even quicker.

LOVE INDIAN VEG STREET FOOD RECIPES LIKE THIS VEG FRANKIE | ALOO FRANKIE RECIPE? YOU MAY WANT TO CHECK THESE OUT TOO

• Ragda patties (Potato patties served with curried dried peas)
• Dabeli
• Dahi Puri
• You can also find all the recipes for 3 chaat chutney’s here .

STEP BY STEP INSTRUCTIONS TO MAKE VEG FRANKIE RECIPE | ALOO CHEESE FRANKIE | VEG KATHI ROLL

1.Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture , mix well and refrigerate until you prepare the dough and the potato rolls.

FOR THE FRANKIE ROTI/WRAPS

1.Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.

2.After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.

3.Roll each ball to approximately about 8 inches as you would for a chapati.

4.Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.

FOR THE POTATO ROLLS

1.Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.

2.Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium low heat.

3.Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.

4.Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.

5.Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.

TO ASSEMBLE THE VEG FRANKY

1.Take a chapati, spread required amount of tomato ketchup.

2.Place some of the salad mixture all over the ketchup.

3.Then place the potato roll.

4.Drizzle mint-cilantro & date-tamarind chutney’s.

5.Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.

NOTES

1.You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.

2.If making for kids, reduce spices and adjust accordingly.

HOW TO MAKE VEG FRANKIE RECIPE | ALOO CHEESE FRANKIE | VEG KATHI ROLL?

Veg Frankie Recipe | Aloo Cheese Frankie | Potato & Cheese Wraps

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the frankie roti (wraps)

• 1/2 cup all purpose flour (maida)
• 1/2 cup whole wheat flour (atta)
• 1 tsp oil
• Salt, to taste
• Oil/Butter, as required for roasting the roti

For the potato rolls

• 2.5 cups shredded boiled potatoes
• 2 tsp coarsely crushed ginger garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• 1/2 tsp amchur powder (dry mango powder)
• 2 tbsp finely chopped coriander leaves
• Salt, to taste

For the salad mixture

• 2 cups shredded cabbage
• 1/2 cup thinly sliced onions
• 1/4 cup shredded carrots
• 1/2 tsp chaat masala
• 1/2 tsp amchur powder
• 1/2 tsp black salt/ Salt to taste
• 1 tsp vinegar/lime juice

Other ingredients

• Tomato ketchup, as required
• Mint-cilantro chutney, as required
• Date-Tamarind chutney, optional
• About 2 cups Shredded cheese, or as required

Instructions

For the salad mixture

• Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.

For the frankie roti/wrap

• Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.
• After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.
• Roll each ball to approximately about 8 inches as you would for a chapati.
• Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.

For the potato rolls

• Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.
• Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium-low heat.
• Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.
• Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.
• Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.

To assemble the franky

• Take a chapati, spread required amount of tomato ketchup.
• Place some of the salad mixture all over the ketchup.
• Then place the potato roll.
• Drizzle mint-cilantro & date-tamarind chutney’s.
• Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.

Notes

• You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.
• If making for kids, reduce spices and adjust accordingly.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda