Paneer is always been favourite among Indians. And, if it comes in the form of dessert, it is something out of this world (sone pe suhaga!!). I simply love rasmalai. These paneer laddoos are simple to prepare and fabulously tasty to dig in. Because Mahi loves chocolate (which kid does not?), I simply added some cocoa powder in half of the paneer mixture and rolled out chocolate paneer laddoos. Trust me, they were a huge hit and are healthy too. I was left with few white paneer laddoos by the time, I was ready to take clicks.
These laddoos have a lesser shelf life like 3-4 days, that too, needs to be refrigerated because of paneer. But, actually, you may find the platter empty in your fridge in 2 days only 🙂
Time: 45 mins
Serves: 25 laddoos
Source: Book by Sanjeev Kapoor on Paneer
2 liters full cream milk
juice of 1.5 medium sized lemons
1/2 cup powdered sugar
2 pinches elaichi/cardamom powder
1/2 tsp. rose essence
1/3 cup desiccated coconut
2-3 tsp. milk powder (optional-use only if require)
2 tbsp. coco powder (optional)
Heat the milk in a heavy bottomed pan. Bring it to boil. After one boil, pour the lemon juice and keep stirring.
Once the milk splits, the hay will look pale green-yellow in color and the milk will curdle making cottage cheese/ paneer.
Strain the paneer through a muslin cloth and tie the cloth tightly to remove excess water. Immerse it in ice cold water to stop further cooking process.
Once the paneer cools down a little, spread it in a plate/ counter top (a clean one!!) and knead the paneer with the palms until the granular texture becomes a finer one. This may take 5-7 minutes.
- Add the powdered sugar, grated coconut and elaichi powder.
- Divide mixture in 2 equal parts. Add vanilla essence and cocoa powder in one part. Add rose essence in another part. Add milk powder if the dough is too moise to bind.
Divide the mixtures in equal portions and make laddoos out of them.
Crush pistachios in a blender coarsely.
Roll the laddoos in pista powder and Chill in fridge for 1 hr or until firm.
Serve your guests and family and enjoy the applauds (I really did).
A drizzle of chocolate sauce on the black laddoos would have been a cheery on the ice. Alas! I had none at that time.
Do not forget to refrigerate the laddoos.
Tips for Paneer making and usage: (source – Sanjeer Kapoor’s book – Paneer)
- The whey can be used to knead chapati dough or to boil rice.
- Can be used to make paneer in the next batch.
- Produces a soft crumbly paneer.
- Firmer paneer is prepared by using lemon juice or vinegar.
- Keep it fresh by immersing in water to cover and refrigerate. Refresh the water every 8 hours (preferably) or 12 hrs (otherwise).
- For sweets, just squeeze the whey out through a muslin cloth or use a weight for just 10 mins.
- Sprinkle a little water over a dry paneer dish while reheating, to prevent the paneer for getting harder and rubbery.
- Add paneer towards the end of cooking, as far as possible.
Posted by Rashmi on March 4, 2013
Happy Valentine’s Day to all of you!!
I know, traditionally, a chocolate cake or a similar thing goes well for a V-day and you must be thinking, I am celebrating this in quite a desi way but, I have lots of apprehensions for baking after I have spoilt a carrot cake and a plain vanilla cake recently. So, I decided for a carrot kheer. (kheer is a safe bet, isn’t it?) I had good amount of milk in fridge and some grated carrots handy. So utilized them to the fullest. And, after all, if you are planning to impress your spouse (or rather, make happy, now this sounds like an old couple, apt. for me) with culinary ways on V-day (rather on any day), it should go according to his taste, right? yeah. So a kheer (or custard or halwa) is a better option for me
Rice-kheer is just too festive and a regular sweet. So, I decided for carrot-kheer, a healthier and a newer version, which I read in a Hindi daily.
Time: 45 mins
Serves: 4-5 regular bowls
1 cup grated carrot
1.2 liters full cream milk (feel free to use skimmed milk)
4.5 tbsp. sugar
1 tbsp. ghee / clarified butter
handful of finely chopped mixed nuts like pista, cashews and almonds
1 tsp. cardamom powder
Boil the milk in a heavy bottom pan. Meanwhile, heat ghee in a pan/wok and add grated carrots to it. Roast for 4-5 minutes.
After the milk reduces to 2/3rd of its quantity, add the fried carrots and stir well. Keep stirring in between so that carrots do not stick to the pan. Add sugar after 5 minutes and mix well. Keep stirring in between. After 5 mins, add cardamom powder and switch off the flame. Add the dry fruits now to keep the crunch intact.
Serve you valentine
I did not reduce the milk a lot for the sake of nutrition. You can bravely do so.
The sugar was a bit on higher side. I completely forgot that carrots will impart their own sweetness to the kheer. (that is the reason of odd amount of sugar I mentioned– 4.5 Tbsp. )
I lightly fried the grated carrots in ghee to soften them for my daughter. You can skip this and maintain a crunch. Apparently, she has no issues with crunchy nuts . (Kids are also manipulative! at times)
Posted by Rashmi on February 14, 2013
When was it last that that you cooked for your baby, just for her, all your heart out and she just turned away her face? Not few…huh?? Those low moments make your heart sink. Right?? Such moments are not few in my life too. So I am always in a hunt of fast but tasty yet healthy something for her. Once such is “PHIRNI”.
The day, I made it for the first time, I was a bit apprehensive and anticipating a wrinkled nose. But, to my sheer amazement, Mahi had it, almost a bowlful of it, without a tantrum or fuss. My effort vs. reward was a win-win situation. Effort was less, reward was her cute indulgence. Phirni is not just tasty, being a dessert, but has the goodness of milk and rice goes in which supplements the cereal need. Throw in, dry fruits of their choice and see the Firni vanishing, effortlessly.
Time: 30 mins or even less.
Serves: 5-6 medium sized dessert bowls
Milk – 750 ml
Sugar – 3 Tbsp.
Rice – 50 gms, soaked for 2 hrs.
few strands of saffron – soaked in warm milk (optional)
Cardamom powder – 1 tsp.
Dry fruits – chopped finely ( I used a coarse powder of kaju, badam and apricots for Mahi)
Raisins / kishmish – 1 tbsp.
Make a fine paste of soaked rice after draining the water. To check the texture, when you take a pinchful of rice, you should feel the granules and not a fine powder.
Bring milk to boil and put on low flame for 2-3 mins.
Add the rice paste and keep stirring. At this point, do not leave the milk on itself and keep stirring because rice will stick to the pan before you even notice.
After 5 mins, add sugar and dry fruits and keep stirring.
Add cardamom powder after 5 mins. Switch off the gas and decorate by pouring the saffron soaked milk.
Phirni will not take a min more to be served.
Phirni tends to stick at the bottom of the pan. Don’t forget to stir every now n then.
Unlike traditional kheer, milk need not be boiled too much and reduced to half. The rice paste does the job. So milk retains much of the nutrients.
Serve hot or chilled.
Posted by Rashmi on December 3, 2012