Malai Burfi

Malai Burfi

Malai Barfis is a melt-in-mouth delicious sweet enjoyed by all. Malai Burfi is specially prepared during special occasions, festivals. Malai Barfi is a perfect blend of creamy
texture, flavour & eye pleasing with its white color. For Malai Burfi we need only milk,
sugar, lemon juice and dry fruits.  This rich & delicious burfi is ready in minutes & a
complete nutritious food.

Ingredients:

1 liter milk

2-3 tsp lemon juice

8-10 saffron strands

4-5 chopped almond

1/4 tsp cardamom powder

2 tbsp powdered sugar

Method:

1. Heat milk in a pan.

2. Keep the flame low, start adding lemon juice slowly while stirring,

    Stir the milk until curdles are formed.

3. Strain out the whey (the liquid part formed after curdling of milk).

4. Tie up the solids in a muslin cloth & hang it for 2-3 hours to remove excess water.

5. Paneer is ready, add sugar, milk powder in it & knead the paneer well.

6. Now add saffron strands, almond  in paneer & mix it well.

7.  Heat ghee in a pan, add paneer mixture, keep stirring continuously on low heat, 

     until the ghee separates.

8. Turn off the heat, add cardamom powder, mix well.

9. Transfer paneer batter into a greased tray, level it with a spatula. 

10. Garnish it with chopped almond and saffron.

11. Let it cool completely, cut it into desired shape.

12. Creamy, delicious, Malai Burfi is ready to serve.

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Saffron Coconut Modak

Saffron Coconut Modak

(Kesar Nariyal Modak)

Modak is a popular Maharashtrian delicacy which is relished during the Ganesh Chturthi.due to Lord Ganesh's love for Modak,Modaks are offered to Lord Ganesh as prasad during the festivity.This Saffron Coconut Modak recipe here is a special one made with kesar (saffron) that enhances the aroma & flavor of this delicious sweet.

Ingredients:

150 gms desiccated coconut (dry nariyal powder)

50 gms khoya 

75 gms powdered sugar 

1/2 tsp cardamom powder

10-12 saffron strands

3-4 tsp milk

Method:

1. Soak saffron strands in milk & keep it aside.

2. Grate khoya, add desiccated coconut, sugar, cardamom powder &
    saffron soaked in milk.

3. Mix it well, modak mixture is ready. 

4. Now make modak with the help of modak mould.

5. Saffron Coconut Modak is ready to offer Ganpati Bappa.

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Sweet Potato Gulab Jamun

Sweet Potato Gulab Jamun
(Shakarkandi Ke Gulab Jamun/Fasting/Vrat ke Gulab Jamun)

Shravan Month is considered as one of the holiest month by Hindus. During Shravan Month people worship Lord Shiva and keep fasts. various fasting dishes are eaten in this month made from sabudana, sweet potato, rajgira atta, singhara atta, kuttu ka atta, etc. 

People cook various sweet and namkeen dishes during the month of Shravan like Sabudana Khichdi, Sabudana Vada, Sabudana Kheer, Sighara Atta Paratha, Rajgira
Puri, Aloo Tikki,Sweet Potato Tikki, Aloo Halwa etc. 

Gulab jamun is a traditional sweet which is most popular in India This lip smacking Gulab Jamun can't replace by any other sweet. If you get gulab Jamun to enjoy during Shravan nothing like that....Sweet Potato Gulab Jamun/Shakarkandi Ke Gulab Jamun is one such amazing recipe is perfect for Shravan/Navratra.

Ingredients: 

2 medium size boiled sweet potato (Shakarkand)
2 tbsp grated paneer (cottage cheese)
2 tbsp sabudana (sago) powder
1/2 cup milk powder
1 medium size boiled potato
5-6 almonds chopped 
Ghee/ oil for deep frying

For sugar syrup:

2 cup sugar
2 cup water
1/2 tsp cardamom powder 
8-10 saffron strands 

Method:

1. Peel both sweet potato & potato, mash them, add paneer, milk powder, sago
    powder & mix it, knead it well.

2. Divide the dough into small equal portions, make round balls carefully & make
    sure there are no cracks on them.

3. Heat ghee/oil in a pan, deep fry balls on medium flame until light brown.

4. Take balls out on an absorbent paper keep them aside.

6. For sugar syrup take one non stick pan, pour water & sugar in it, bring it to boil.

7. Add cardamom powder, saffron strands, mix well, make 1 string sugar syrup.

8. Now add fried balls to sugar syrup, allow it to rest for 2 to 3 hours.

9. Garnish with chopped almonds.

10. Sweet Potato Gulab Jamun are ready to serve.

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Sugar Free Mango Kulfi

Sugar Free Mango Kulfi

You cannot dream of a summer season without Mangoes - the king of fruits. This amazing fruit can be used to make a number of delicious recipes. Mango Kulfi is one of them. Mango Kulfi is one of the most delicious Indian chilled dessert loved by every one. Mango kulfi is a sheer delight for the tongue!

In my family every one love this creamy, delicious & irresistible Mango Kulfi specially my mother, but being a Diabetic she cant eat this because it contains sugar....so i tried this Sugar Free Mango Kulfi recipe....result was soooo good ...she loved it.

Do try this recipe of Sugar Free Mango Kulfi … you will surly like this Sugar Free Mango Kulfi …!!!

Ingredients:

1 liter milk

1 cup Alphonso mango pulp

1/2 cup milk powder

2 tsp sugar free

1/2 tsp cardamom powder

2 tbsp chopped nuts (almond, pistachio, cashew nut)

Method:

1. Boil milk in a thick bottom pan.

2. When it comes to a boil, add milk powder, nuts & let it boil.
    Keep on stirring continuously. boil the milk on low flame.

3. When milk reduce to half, add sugar free, cardamom powder & boil
    it for another 2-3 mins.

4. Allow it cool, when milk cool completely, add mango pulp in it, mix the pulp &
    milk properly.

5. Now pour this mixture in a mixer jar & bland it for some time.

5. Take kulfi moulds, transfer kulfi mixture in kulfi moulds.

6. Freeze for 6-7 hours/over night.

7. Now demould the mango kulfi, garnish it with chopped pistachio, almond.

8. Sugar Free Mango Kulfi is ready to serve.

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