Indian Sweets / Mithai – Astha's Kitchen

PAAN PANEER KHEER

I love playing with the flavours of paan (betel leaves) and incorporate them into desserts. This time I have it in the form of kheer.This Paan Kheer is a delicious twist on your Paneer kheer, and I think it’s best for fasting days too.

If you love the flavours of meetha paan, you should surely try it out.

So try this Paan flavoured paneer Kheer and let me know how it turns out.

INGREDIENTS;

2 cups milk full-fat whole. 500 ml
100 g condensed milk
½ cup paneer /cottage cheese crumbled, 50 gms of chenna or
8 – 10 strands saffron
1 tbsp sugar
3 to 4 cardamoms green
3 tbsps nuts Mixed (cashew nut, almond, walnut) chopped
2 paan leaves
1 teaspoon gulkand
Rose petals for decoration

INSTRUCTIONS:

In mixer Add paan leaves, gulkand and 1/2 cup milk and grind it .
Take milk in a thick bottomed pan and bring it to a boil on slow heat.
When the milk starts to a boil, lower the heat to lowest and cook it till it starts to thicken up.
Add paan mixture in it.
Crumble the paneer and keep aside.
Now to the thick milk add condensed milk and one tablespoon of sugar.
Add crumbled paneer at this stage and cook it for 4-5 minutes over low heat. Keep stirring to prevent the milk from burning at the bottom.
Finally, add pounded cardamom and switch off the heat.
Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in the fridge and serve it garnished with saffron strands and chopped nuts.
Serve paneer kheer hot, warm or chilled .we prefer the kheer to be chilled.The kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
If you decide to make the paneer ki kheer, always try to use fresh milk and paneer, I can’t stress on these enough. In fact, any dessert if you make with fresh milk comes out much tastier.
RECIPE VIDEO :

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GUR TIL MAKHANE

Looking for a healthy tea-time snack? Try Gur Makhane recipe, where little morsels of makhana are toasted to perfection and later dipped in sweet jaggery ~ deliciously yummy! Gur Makhane or Jaggery Caramelized Lotus Seeds
Trust me; you are going to love these guilt-free indulgence bites as they are packed with protein and loaded with feel-good ingredients!

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INGREDIENTS:

2 cups Phool Makhane (puffed lotus seed or foxnut) (dried)
¾ cup Jaggery
2 tbsp til( seasme seeds )
1 tablespoon ghee
1tbs water

INSTRUCTIONS:

Roast 2 tbsp til till it crackles.
Heat ghee in a pan,Add makhane/lotus seeds to the pan.
Cook them over medium heat until they become light brown in color and brittle, stirring occasionally. This may take 7-8 minutes.
PRO TIP Make sure foxnuts/ makhane are crispy and brittle before you move on to the next step. If makhane is not brittle they will turn soggy as soon as we add jaggery to it.
Meanwhile, combine jaggery with 3 tablespoons of water. Boil until it is reduced to half its quantity.
When the gur syrup becomes thick (almost like 2 string consistency), it will coat the back of your spoon.
Another way to check the consistency – take a bowl of tap water. Pour a few drops of jaggery in water. If the jaggery solidifies and settles at the bottom of the bowl, the syrup is ready.
Pour jaggery over foxnuts/ makhane and take it of the flame.
Switch off the flame and add makhana along with til, mix well. Let it cool a bit and then tear them apart. Store in an air tight container.

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DRY FRUITS LADOO USING GHEE AND JAGGERY

Dry Fruits Laddoo is very traditional and healthy Indian sweet delicacy. This ladoos provide warmth to the body and hence are eaten during winter season.

They are also given to the nursing mothers as it helps to increase lactation .The Laddoos are sweetened using Jaggery and flavoured with Cardamom- Nutmeg powder.

The winter season is the best from the point of view of healthy and nutritious food. In this season you can make your body energetic and healthy.

INGREDIENTS:

Dry Palm dates / kharik / Chuaara powder – 250 gm
Dry coconut / Khopra – 250 gm
Almonds – 150 gm
Walnuts – 150 gm
Poppy seed / Khus khus powder – 150 gm
Edible Gum / gaund / Dink – 150 gm
Ghee – 250 gm
Jaggery – 200 gm
Dry ginger / Saunth powder- 2 tsp
Cardamom- Nutmeg powder – 2 tsp
Milk- 1/4 cup

INSTRUCTIONS:

Make coarse powder of dry coconut using a mixer grinder , Grate the Jaggery .
Take 3-4 tsp ghee in a non stick pan and fry edible Gum/ goand . Now grind it into powder using mixer.
Chop the Almonds and Walnuts roughly or grind them coarsely. Now using 2-3 tsp ghee roast them in a pan.
Similarly fry the Coconut powder and dry Palm Date powder in the same pan using generous amount of ghee .
Mix all the roasted dry fruits Powder ( Walnuts, Almonds and cashew ) , Coconut and Poppy seed powder, powdered Gum, Cardamom- Nutmeg powder and dry Ginger in a vessel.
Now take the remaining ghee in the pan and add crushed jaggery to it. let the jaggery melt and then add milk to make a smooth paste.
Add the ingredients from step 5 into this melted Jaggery syrup slowly and blend it well
Let the mixture cook for 1-2 minutes more on low flame and put off the gas. let the mixture cool down
It will turn a little thick on cooling.
Now take small portion and roll out into ball shape laddoo using your palm .
Repeat the same for rest of the mixture. Roll out all the Laddoos and keep them on a plate and later store them in air tight container.

Enjoy them with a glass of warm milk for breakfast during winters .

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SITAPHAL SHAHI TUKDA

A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.

INGREDIENTS;

Bread , crust removed- 08 slices (usually cut into triangles)
Clarified Butter- 60 gm. / as required to fry the bread
Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
For the Rabri:
Full cream milk- 05 cups
Sugar- ½ cup
Pistachio nuts, blanched, peeled and chopped-10 gm.
Almonds, blanched, peeled and chopped- 10 gm.
For the Flavouring:
Sitaphal / Custard Apple pulp- 01 cup
Green Cardamom powder- ¼ th tsp.
For the Garnishing:
Saffron, broiled- 01 gm. (Optional)
Silver Leaf -01 sheet
Raisins-15 gm.
Pistachio nuts, blanched, peeled and slivered-10 gm.
Almonds, blanched, peeled and slivered-10 gm.
Fresh rose petals- 08 nos.

INSTRUCTIONS:

For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
Place on the serving plate, pour the Rabri over the fried bread.
Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.

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SITAPHAL RABRI/ CUSTARD APPLE RABRI

Rabdi is a traditional Indian dessert, made during the festivals or on special occasions. The milk is reduced to a creamy pudding texture and mildly sweetened. There is no short cut to a rich, creamy and luscious Rabdi recipe.The full fat milk needs to be slow cooked, and slowly keep collecting the layer of cream that forms at the surface.
Sitaphal Rabdi Recipe is a delicious and clever way of sweetening the rabdi with the de-seeded custard apple chunks. Well ripe custard apple is pretty sweet on its own, so you would not need any sugar to be added to the recipe. Serve the chilled.
Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness, may be along with other Diwali dessert like Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) and a snack like Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack).
If you like this recipe, take a look at more recipes like…MANGO RABRI RASGULLA RABRI PUDDING RABRI RABRI STRAWBERRY RABDI

INGREDIENTS:

1-1/2 liter Milk , full fat
3 Custard apple (Sitaphal) , de-seeded and pulp collected
1/4 cup Whole Almonds (Badam) , slivered
1/4 cup Pistachios , slivered
1 teaspoon Cardamom Powder (Elaichi)

INSTRUCTIONS:

To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.
Pour the milk in a heavy bottom pan and bring it to a rolling boil.
Add the cardamom powder and simmer the milk.
Lower the heat and let it simmer till a thick layer of cream forms on its surface.
Collect the cream on the sides of the pan and simmer the milk further.
Keep collecting the thick layer of milk till the milk is reduced to a considerable amount.
Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely
Add in the custard apple pulp, slivered almonds, pistachios and mix gently.
Refrigerate for 2 to 3 hours before serving.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness
Serve the chilled Sitaphal Rabdi Recipe .

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CHENNA MURKI /BANGALI SWEET

Paneer cubes with a thick sugary crust – sweet perfection! Chenna Murki is a popular Bengali sweet made with chenna (moistened form of paneer) and dipped in sugar syrup.

Chena Murki are Bite sized delights that will just melt in your mouth. This is a fuss free recipe you can make very easily. You can serve it on any special or festive occasion. Just gather some paneer cubes and some sugar and make Chena murki in no time.

Here is an easy recipe to make yummy Chena Murki. I am sure you will drool over this authentic recipe from Bengal. Share this sumptuous sweet to satisfy all your cravings and have an enjoyable time with friends and family.

INGREDIENTS:

Paneer – 250 gms
Sugar – 1 cup (250 gms)
Green Cardamom – 4
Rose water – 1 tsp

INSTRUCTIONS:

Take paneer and cut into small pieces.
Take small cardamoms. Peel and coarsely grind them.
Take a non stick pan add 1 cup sugar to it also add ½ cup water, turn on the flame. Stir well. Keep a check on the sugar syrup.
Cook for 2 minutes.To check the sugar syrup, pour a few drops of syrup in a bowl and let it cool. Keep the flame low. Stick a little syrup on your fingers and check. If it forms a single thread on cooling then the syrup is ready.
Put the paneer pieces to the sugar syrup, add cardamom powder too. Cook on low flame until the sugar syrup reaches the setting consistency. Keep stirring regularly so that there is even coating over the paneer.
Once the Sugar syrup is transparent and reaches the setting consistency then Turn off the flame. Lift the pan and place on a jali stand. Add 1 tsp rosewater and constantly stir it. Cool it while stirring it.
Once sugar is coated well, pick out the paneer pieces. Keep the extra sugar in the pan itself.
Take out the chena murki and place in a plate.Luscious Chena Murki is ready and it is mouth drooling.It is dry and sweet on the outside and juicy and slightly sweet from inside.
Relish this amazing dish to satisfy your cravings.

NOTES:

If the sugar has impurities then as the sugar syrup boils, add 1 to 2 tbsp milk,the impurities will float over the sugar syrup, you can then remove it with a spoon.
It is important to continuously stir the sugar syrup, so that the sugar syrup coats better over the paneer.
You can later use this sugar, in tea or halwa or use wherever you used powdered sugar. You can use it again to make chena murki as well.
Do not cut the pieces too big, cut them small but not too small.
Make sugar syrup check it, when there is single thread drop paneer pieces into it. If you put paneer pieces in thin sugar syrup then , they pieces might break while cooking.

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