Coconut Paneer Burfee

This is an extremely simple and very delicious burfee recipe. It can be eaten while fasting. Yesterday I made this burfee and it was a hit.  Try this and I am sure you will enjoy too.

Ingredients

Milk Powder                1/2 Cup
Coconut Powder         1/2 Cup
Paneer                        1/4 Cup
Sugar                          1/4 Cup
Desi Ghee/
Clarified Butter        1/2 Tsp
Almonds, Pistachio   1-2 Tsp
Milk                           2 Tbsp


Method
Switch on the fire. Add ghee and coconut powder in a non stick pan.  Cook it for 2-3 minutes or till the coconut powder changed its color and a nice aroma came in. Add milk and sugar. Cook for another 2 to three minutes on slow fire. Add milk powder and paneer. Mix very well and stir continuously. 


Cook until it stops sticking to the side of the pan and looks like a dough. Switch off the fire. Remove and transferred to a greased plate. Garnish with chopped pistachio and almonds. Let it be cool. Cut into desired shape and serve. 

Kalakand/For Blog Hop Wednesday

This is the first Blog Hop Wednesday of 2012. My first partner of this year is Charul Ajmera. She has a wonderful blog. As first impression is the last impression, her blog has made a space in my heart. I picked Kalakand from her blog. My hubby is a Kalakand lover and his dream of having homemade kalakand has finally come true. Thanks to Charul for this.

It is quick and easy to make recipe and my kalakand came out perfect and delicious. My hubby and children enjoyed a lot.

Ingredients


250 gm Paneer/Cottage Cheese
200 gm Condensed Milk
2 TBSP Milk Powder
1 Tsp Cardamom  Powder
1 Tsp Pistachio
1 Tsp Saffron strands


Method
*  In a plate mash the paneer coarsely. Add milk powder and mix.
*  In a heavy bottom pan add condensed milk and mashed paneer.
* Switch on the fire. Cook on medium heat. Stir regularly.
* When the mixture gets thicken and leaves the sides of the pan. Add cardamom powder and switch off the fire.
* Transfer this mixture on to a greased plate. Sprinkle cardamom powder.
* Garnish with saffron threads soaked in water and chopped pistachio.
* Let it cool completely and cut into squares.
Enjoy!!

Blog Anniversary and Shahi Moong Dal Halwa

Celebrating my 1st Blog Anniversary and also the 100th post with our traditional Indian sweet Shahi Moong Dal Halwa. One year back, I started Dees Kitchen on last Christmas. I am very proud of this milestone. Thank you so much all my readers and blogger friends, and of course my family. It's been a lovable journey for me. I made so many blogger friends and learnt a lot. Here is the recipe of Shahi Moong Dal Halwa...

Ingredients
Moong Dal Paste      1 bowl
Desi Ghee                    1 bowl
Mawa/Khoya               1 bowl
Sugar                          1/2 bowl
Water                         1 bowl
Cinnamon Powder       a pinch
Cardamom Powder     1/4 tsp
Almonds/Pistachio


Method


* Wash and soak dal in water for 3-4 hours.
* Grind the dal without water in grinder to make a very thick past. Grind it little coarsely.
* Heat Ghee in a non stick pan.
* Add dal paste and roast it till light brown in color and a nice aroma came in. Keep stirring continuously.
* It will take about 20 to 25 minutes.
* Meanwhile on the other burner heat sugar and water together. Bring it to a boil. Switch off the fire.
* Add grated mawa to the roasted dal paste. Cook for two to three minutes.
* Now add sugar syrup and mix very well.
* Cook for about 3 to 4 minutes till it thicken. Add cardamom powder, cinnamon powder. and mix.
* Dish it out and garnish with Almonds and pistachio.
Enjoy!!!  

Paneer Mawa Circles

Ingredients


Paneer/Cottage Cheese      1 bowl (Grated)
Mawa/Khoya                     1 bowl (Grated)
Sugar (Powder)                 1 bowl
Tooti Frooti                        2 Tbsp
Mix Fruit Essence               1 tsp


Method


* In a mixing bowl combine grated paneer, Khoya, sugar powder and tooti frooti.
* Add fruit essence and mix very well.
* Make a big chunk out of the mixture and roll it into a cylinderical shape.
* Now take a sheet of aluminium foil and place the roll over it to cover with.
* Close the ends.
* Keep it in refrigerator in freezer for one hour.
* Cut the circles from the roll. Garnish with tooti frooti and serve.
* Enjoy ! ! ! ! ! !   

         

                  

Sending this to Veena  and Julies@Erivum Pulryum
and
http://vardhiniskitchen.blogspot.com/2011/12/zesty-palette-series-2-sinful-delights.html
and Nayna's

Any One Can Cook: Series 43

Khajoori Rolls

A Nutritious and easy to make winter delight. 

Ingredients

Khajoor/Dates(Chopped)	1 Bowl
Poppy Seeds	2 Spoons
Cashews(Coarsely Ground)	2 Spoons
Cardamom Powder	1/2 Spoon
Pure Ghee	1-2 Spoons
Almonds(Coarsely Ground)	2 Spoons
Coconut Powder	2 Spoons

Method
* Heat Ghee in a non-stick pan.
* Add poppy seeds, cardamom powder and coconut powder.
* Saute for two to three minutes.
* Add dates/khajoor and mix well.
* Cook on slow flame for five minutes. Stirring continuously. 
* Now add coarsely ground cashews and almonds. Mix well.
* Switch off the fire.
* Slightly cool the mixture.
* Grease hands and take a chunk of the mixture and roll into a thick roll.
* Now sprinkle some coconut powder on a silver foil sheet and place the roll to cover with.
* Close the ends.
* Let it set for 15 minutes in Refrigerator. 
* Cut into slices and serve.



Sending this to Radhika forWinter Carnival

Besan Ke Til Wale Ladoo

This week I am paired with Veena of Veg Junction for Radhika's Blog Hop Wednesday. I chose "Besan Ke Ladoo" from her blog because everyone at my place are big ladoo fan. And to add on the taste there is a slight change in this recipe, I added sesame seeds to stay warm for the upcoming winters.

Ingredients

Besan/Chickpeas Flour	1/2 Kg
Sugar Powder	1/2 Kg
Ghee	200 gm
Til/Sesame Seeds	1 Tbsp
Suji/Semolina	1 Tbsp

Method

1.    Heat ghee in a kadhahi.

2.    Add suji, fry for 2 min..

3.   Now add besan and mix well.

4.    Simmer the fire, stirring constantly until the raw smell goes out and a nice aroma came in. Ghee also separated from the besan and besan changes its color to reddish brown.

5.    Meanwhile on the other burner, heat a griddle and dry roast the sesame seeds. When they change their color, switch off the fire.

6.    Once the besan is done, switch off the fire. Let it cool for 5 min.. Then add powdered sugar, roasted sesame seeds and mix vey well.

7.    Let it cool down completely.

8.    Roll into the small ladoos and enjoy.

Sending this to Kirthi's "Festival Potluck" event @ Kirthi's Kitchen and Khushi's My Diwali My way Event

Chocolate Ladoo

Ingredients

Powdered Biscuit	1 Bowl
Coco Powder	1/2 Bowl
Dry Coconut Powder	1/2 Bowl
Condense Milk	1/2 Bowl
Butter	3 Spoons

Method

Note:- 

Make a powder of 14-15 plain biscuits. Sieve and use the fine biscuit powder.


In a mixing bowl take powdered biscuit powder, coco powder, 1 tsp butter and 2-3 spoons of condense milk. Mic it very well to make a smooth dough. 

In another bowl mix dessicated coconut and remaining condense milk to form little white balls. Prepare small balls and keep aside. 

Now grease your fingers and palm with melted butter. Take a small amount of mixture from the brown dough. Make ball and flatten it and place little white ball in it and cover with another small brown flatten ball. Close the sides tightly to form a big ladoo. Make other ladoos in the same way. Roll the ladoos in the dry coconut powder. Cut from the center and serve...!!! 

Sending this to Srivalli's Kid's Delight Event @ Spice Your Life and to Ayeesha's Any One Can Cook : Series 35 and to Gayathri's and Pari's "Only- Sweets and Desserts" Event