Mawa Paneer Burfi

This Diwali I made this rich, soft, and flavorful burfi. It is also quick and easy to make. The Pineapple provides light and fresh twist, also it is great surprise in the mithai. One can use oranges, grapes, or mango as well.

Ingredients :-

• 1 cup Mawa/Khoya, grated
• 1/2 cup Paneer, grated
• 5 Cashews
• 5 Almonds
• 10 Pistachio
• 3-4 tbsp Sugar, or to taste
• 1/4 tsp Cardamom
• 1 tbsp Milk
• 1 tsp Rose Water
• Green Food Color
• Pineapple, canned and cut into small pieces
• Cherries
• Silvar Foil (Chandi Varak)

Method :-

1. Mix cashews, almonds, pistachio, and sugar in food prosessor until they are in powder form.

2. In bowl mix mawa, paneer, milk, and add dry fruits mixture.

3. Mix well and knead to a smooth dough.

4. Heat ghee in nonstick pan. Heat dough on low heat until sugar is melted. Keep Stirring.

5. When sugar is melted, add green color, rose water, and let it heat on medium low heat for 3-4 minutes. Then let it cool for some time.

6. Now make small balls from the dough while it is still warm and stuff pineapple in it and cover it well. Give shape you want.

7. Put silvar foil first, and cherry on top.

Enjoy...

Carrot Halwa Bar With Chocolate Ganache

Chocolate Ganache means mixture of chocolate and cream in French. This recipe is marriage of French and classic Indian sweet together. When I made this, I did not know that how it'll turn out, but let me assure you it was a great combination. Everyone who tasted it liked it.

I used lady fingers for the base of this bar. I have seen two types of lady fingers readly available in market; hard and soft. The hard one is used in Tiramisu, and soft is used in Tiramisu cake. One can also use pound cake for the base.


Ingredients:-

-- For Carrot Halwa

• 1 lb Carrot, grated
  
• 10-12 Cardamom, powderd
  
• 3 tbsp Ghee
  
• 1-1/4 cup Whole Milk
  
• 1 Cup Mawa/Khoya
  
• Hazel Nuts, chopped
  
• Sugar to taste
  

-- For Chocolate Ganache

• 1 cup Semi-Sweet Chocolate Chips
  
• 1 cup Heavy Cream
  
• 1-1/2 tsp Orange Zest
  
• 1/4 tsp Sweet Butter
  

-- Other Ingredients

• Ladyfingers, soft
  

Method:-

1. Heat ghee in heavy bottom pan, add grated carrots and cook for 6-8 minutes on medium-low heat.

2. Add warm milk, cardamom, and sugar. Mix well and cook until milk is absorbed 95%. Add khoya, and hazel nuts, keep stirring.

3. Cook for another 10 minutes.

4. Greese deep round plate with little ghee, and put all halwa in it. Let it cool completely.

-- For Chocolate Ganache


1. Heat cream in a saucepan on high heat and bring just to a boil.

2. Remove the pan from the heat and add chocolate chips, and butter in it.

3. Stir cream, butter, and chocolate until thoroughly mixed.

4. Add Orange zest and mix.

-- For Carrot Halwa Bar

1. Cut carrot halwa in size of lady fingers.

2. Dip half lady fingers in chocolate gnache. Then put halwa on top of it.

3. Refrigerate this bar for 40-45 minutes and serve.

Enjoy...

Kesar Mawa Peda

"Happy Raksha Bandhan" to you all. Pedas are the most famous sweet in India. Pedas are distributed when announcing marriage, birth of a child, a new home, a new car and all other happy occasions plus at festivals like Diwali. Mawa/Khoya, cardamon, Kesar(Saffron) are the traditional ingredients for the peda. The pedas at sweet shops in India take long time to make since the milk is boiled for hours to prepare Mawa/Khoya, the main ingredient. This is a super quick recipe with Khoya readily available in Indian stores and the use of Microwave makes it even faster.

For the holy festival of Rakhi, here's peda recipe. Enjoy this day :))


Ingredients:-

• 1 cup Mawa, grated
  
• 2 tbsp Condensed Milk or to taste
  
• 1/4 tsp Freshly Powdered Cardamom
  
• 5-6 Saffron stigmas, soak in 1 tbsp milk
  
• Almonds, Slivered
  

Method:-

1. Mash Khoya with your palms in Microwave-safe bowl

2. Add Safforn and milk, cardamom powder, and condensed milk. Mix well.

3. Microwave for 2 minutes, stirring well after every minute.

4. Let it cool little bit and make peda in your desired shape and put them on parchment paper.

5. Put slivered almonds on top of pedas.

6. Serve at room temperature.

Enjoy...

Tip :- Use melon baller, smallest ice-cream scoop or measurement spoon to shape pedas to avoid greasing the palms with butter or ghee.

I am sending this peda to two events "Celebrate Sweets ~ Pedha " with Jagruti



and

“KIDS DELIGHT” with Pari Vasisht

Khoya Kalakand

The Kalakand is a Bengali sweet dish. This is also very famous in Pakistan and Bangladesh. This is semi-homemade for two reasons. First, I use store-bought khoya. Second, I use powdered-sugar, which has corn-flour which serves as a thickening agent to milk so I don't have to boil it for hours. It serves the purpose well since it saves time and energy without affecting taste one bit. It comes out soft and sweet and it crumbles first and then melts in your mouth.

Ingredients:-

• 2 cups Khoya, crumbled
  
• 1-1/2 cup Whole Milk
  
• 5 tbsp Powdered Sugar
  
• 1/4 cup Granulated Sugar
  
• 1/4 tsp cardamom Powder
  
• 1/2 cup Water
  
• Pinch of Nutmeg
  
• Almonds, chopped
  

Method:-

1. Pour water in the pan. When it starts to boil, add milk.

2. Boil the milk once and turn down the heat and let milk simmer. Stir continuously.

3. After 10 minutes add powdered sugar.

4. Let it come to boil once with high on heat.

5. Add granulated sugar, nutmeg, and cardamom powder.

6. Let it simmer for 5 more minutes.

7. Add crumbled khoya and mix it up well with milk and let it simmer for 3-4 minutes only.

8. Grease deep dish or plate with ghee.

9. Pour Kalakand mixture and let it cool completely. Sprinkle chopped almond on top.

10. After that refrigerate it for 20 minutes.

11. Cut it into square pieces and serve.

Enjoy...

Pan Prasad - Ambrosia

Happy Navratri to all of you. This is our favorite prasad in Navratri. I just love this , easy to make, no cooking required, and it's refreshing with pomegranate taste. It is heaven in your mouth and pan flavor jumps out.

Ingredients:-

• 2 Cups Coconut, grated
  
• 1/2 cup pomegranate, fresh
  
• 3 Fresh Pan, chopped
  
• Sugar to taste
  

Method:-
1. Mix all ingredients in bow.

2. Serve at room temperature or refrigerate it for even more refreshing taste.

Enjoy...

Paneer Coconut Laddu

Happy Ganesh Utsav to all of you. On this holy festival, I made this sweet dish. This is heaven for paneer lovers, like me.

I made Paneer Coconut laddu for Ganpatiji. The texture of this laddu is so soft, it will just melt in your mouth. It is very easy to make and very tasty. I add some rose water for the refreshing smell and to knock down the heaviness of paneer.


Ingredients:-

• 14 oz Paneer, grated
  
• 8 oz Coconut, grated
  
• 4 tbsp Powdered Sugar or to taste
  
• 4 tbsp Granulated Sugar or to taste
  
• 10 Green Cardamom, crushed
  
• 3 tbsp Rose Water
  
• 1-1/2 tbsp Milk
  
• 1/2 tsp Saffron
  
• Pistachios, chopped
  
• Pinch of Salt
  

Method:-

1. In bowl, mix grated paneer, powdered sugar, pinch of salt, pistachio, 1 tbsp rose water, and cardamom.

2. Mix very well and make small balls. Keep aside.

3. Heat non-stick pan, add grated coconut, granulated sugar, and remaining rose water.

4. Cook for 10-12 minutes on low heat. Stir occasionally.

5. In the mean time, crush saffron and dissolve it completely in milk.

6. Add it in to the coconut mixer and mix well. Turn off the heat and let it cool little bit.

7. Take paneer balls and coat them with coconut.

8. Set this laddu in the refrigerator for one hour.

9. Serve cold or room temperature.

Enjoy...

This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite






Dear friend Suma serve me this "Perfect blend Of Friendship Award". This is the blend of Trust, Kindness, Honesty, and Caring. Thank you so much my dear friend :))



I love to pass this to Purva, Srikar, Uma, srilekha, Sireesha, Illatharasi, Cham, Priti, and Divya Vikram

Congratulations and enjoy your award gals :))