Mango Burfi

Summer is yet to start here, but mangos season is already started. Few weeks back found good mangoes in market bought few and tried this mango burfi. This is my second attempt, first time I tried with canned mango pulp and milk powder but it doesn’t turn out to correct consistency. Still it’s edible and tasty but I was not satisfied with what I made. So I tried second time with paneer which acts as a binding agent for burfi.

 

Ingredients:

Mango Pulp	2 cup
Sugar	10 Tbsp
Paneer	1 cup
Milk powder	1 cup
Milk	1 cup
Nuts chopped	½ - 1 cup
Cardamom powder	1 tsp
Ghee	1 Tbsp
Yields: 30 pieces

 

Directions:

1. Add mango pulp, milk, paneer and milk powder in a blender and pulse couple times until everything blends well.
2. Heat ghee in a non stick pan; transfer the mango mixture to pan. Add sugar, cardamom powder and half portion of nuts mix well.
3. After few minutes of cooking the mixture will start to leave the pan, after cooking for another five minutes it will start to thicken like dough.
4. Grease a plate and transfer the dough to plate, smooth the top surface using spoon and sprinkle the remaining nuts.
5. Allow it to cool and cut into desired shape.

 

Note:

• Use fresh mango for making pulp, peel the skin dice and blend to thick paste. I used two mangoes which yields 2 cups of pulp.
• Since one of my little one use to remove nuts in food, I added 2 tablespoon of powdered nuts and didn’t sprinkle nuts.
• Nuts is your option, you may use almonds, pista and cashew nuts.

Linking to:   Blogging Marathon page for the other Blogging Marathoners doing BM#28, Gayathri's Announcement page, Nithu Page

 

 

 

 

 

Rosgolla

This is my last post for this week BM 26; today it’s going to be Indian sweet there are lots of sweets using paneer. Today I am going to share Rosgolla one of the famous Indian sweets originates from West Bengal.

I learn this from one of my best friend few years back; I have tried this lot of times. But after a long time I made these rosgolla to post in my blog. But this is the first time I tried this using maida and baking powder it was very soft and spongy. I came across this recipe from an eBook Sweets Mithai by Vaishali Parekh.

Ingredients:

Paneer	From 4 cups milk
Sugar	1 ½ cups
Water	3 cups
Maida (all purpose flour)	1 tsp
Rose water	few drops
Baking powder	a pinch

 

Directions:

1. Knead paneer with maida and baking powder to make soft and smooth paste.
2. Divide into 18 – 24 equal portions (I made 20) rounds or half the size of rosgollas as desired.
3. Add sugar and water in a pressure cooker, allow it to dissolve, when it start to boil add the round paneer and cook for 1 whistles or steam cook for 15 – 20 minutes in medium low flame.
4. Once pressure is released add rose water and enjoy hot or cold.

Note:

• How to make paneer?
• Check my previous post.
• How to check the consistency of paneer?
• After you knead take a small portion in your hand and rub using your fingers couple times. Try to make a small round ball if the surface is smooth you can proceed. If you find cracks add 2-3 drops of water to paneer and again knead.

Blogging Marathon page for the other Blogging Marathoners doing BM#26