Muskmelon Kalakand

 

           Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is prepared of crumbled paneer and is slightly grainy in texture. 

          So let me share this Muskmelon kalakand, which is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this yummy and an unique dessert and surprise your loved ones.

           Muskmelon, on the other hand, is a hydrating fruit that is composed of 90% water content. It has many nutritional benefits as it is low in calories, keeps our body hydrated, improves digestion, is good for the heart and helps in weight control. 

          This is a very simple recipe with very few ingredients and takes very little time to dish out. You can set the kalakand in molds or on a greased plate and cut into desired shapes and sizes. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 cup muskmelon, pureed
• 1/4 cup powdered sugar or to taste 
• 1/3 cup milk
• 1/4 tsp. cardamom powder 
• 1 tbsp. pistachios, chopped
• few saffron strands

      

          In a pan, add the muskmelon puree and simmer on a low flame till all the moisture has evaporated. 

          Add the crumbled paneer, sugar, ghee and cardamom powder. Mix everything well. 

         Now add the milk and keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leaves the sides of the pan. 

          Transfer to any mold. Allow it to cool down and refrigerate for some time till it sets.  

          Enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

                       In a pan, add the muskmelon puree.

        Simmer on a low flame till all the moisture has evaporated. 

Add the crumbled paneer, sugar, ghee & cardamom powder. Mix well.

         

                       Now add the milk.

                   Keep stirring continuously on a low flame......

......till the mixture starts to come together in a dough form & leaves the sides of the pan. 

Transfer to any mold. Allow it to cool down & refrigerate for some time till it sets.  

Enjoy as & when desired. Great for any festive occasion or as an after meal dessert. 

Sweet Corn Laddu

 

         Laddu is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. In this recipe I have used Amul paneer. You may use homemade paneer too.

          So let me share my version of Sweet Corn Laddu, which is a healthy version with the goodness of paneer and sweet corn, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them at room temperature or slightly chilled. So do give it a try and impress your family and friends with some homemade delicacy by checking out an easy step by step pictorial recipe to prepare this festive dessert.

• 1 cup sweet corn
• 100 gms. paneer, mashed
• 2-3 tbsp. ghee
• 2-3 tbsp. milk
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tbsp. powdered sugar
• 1-2 tbsp. ground pistachios
• 1 tsp. slivered pistachios to garnish

          In a mixer jar add the sweet corn kernels and make a fine paste by adding some water. 

          Then heat ghee in a pan and cook the sweet corn paste on a low flame by continuously stirring till it leaves the sides.

          Add the paneer and mix well. Sauté again till it comes into a lump. 

          Now add the milk, saffron and cardamom powder. Mix everything well and continue to stir for 2-3 minutes.

          Add the powdered sugar, followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan and turns thick. 

          Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

          Then make small round balls of equal size and garnish with slivered pistachios.

          Enjoy at room temperature or slightly chilled.

        

In a mixer jar add the sweet corn kernels & make a fine paste by adding some water. Then heat ghee in a pan & cook the corn paste on a low flame by continuously stirring till it leaves the sides.

       Add the paneer & mix well. Sauté again till it comes into a lump. 

Now add the milk, saffron & cardamom powder. Mix everything well & continue to stir for 2-3 minutes.

                 Add the powdered sugar, 

followed by the ground pistachios. Give it a nice mix. Keep stirring till everything starts to leave the sides of the pan & turns thick. 

Transfer the contents to a greased plate. Keep aside so that it cools down slightly. 

                  Then make small round balls of equal size.

Garnish with slivered pistachios & enjoy at room temperature or slightly chilled.

Thekua (Indian Cookies - Bihari style)

 

          This is a traditional and a very popular Bihari style deep fried snack that is typically prepared during Chhath Puja. They are offered to God and served as prasad. It is prepared with wheat flour along with few other ingredients and then deep fried to perfection. They turn out crisp and crunchy from outside and soft inside. These cookies are also relished as a tea time snack. So check out the step by step pictorial recipe to prepare these regional festive sweets.

          

           Cardamom powder, semolina, fennel seeds, dry coconut flakes, ghee and jaggery syrup goes into making these yummy biscuits. 

          However, I also added a little bit of pistachio and almond powder, which is purely optional. As dried coconut was unavailable, I substituted it with dry roasted coconut. 

          Special Thekua molds are used to prepare them. But you can create any design of your choice with the help of a toothpick or fork. Traditionally, they are deep fried in ghee to a golden brown color during the festival. 

          They can be stored for almost a week if stored in an air tight container. Hence, it can be enjoyed as and when desired. 

• 1 cup whole wheat flour
• 2 tbsp. semolina
• 2 tbsp. dry roasted coconut
• 2 tbsp. powdered pistachios & almonds (opt)
• 1/2 tsp. cardamom powder
• pinch of salt
• 1 tsp. fennel seeds, crushed
• 2-3 tbsp. ghee
• 1/3 cup jaggery powder 
• 1/4 cup warm water
• oil to deep fry

          Mix together the jaggery and warm water till it melts. Then strain and keep aside. 

         Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

          Then add the ghee and combine with the flour into a breadcrumb like consistency. It should form a lump and hold its shape. 

         Slowly add the jaggery syrup, little at a time, and knead into a tight dough. Cover and keep aside for 10 minutes. Knead again and divide into small equal portions.

          Take each portion and give the shape of a leaf. Then mark with a toothpick. 

          Heat oil in a kadai and deep fry them on a low flame, few at a time, till light golden in colour. Drain on a kitchen towel.

          Cool them completely and store in an air tight container. Enjoy as a tea time snack. 

Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

                       Then add the ghee.

Combine with the flour into a breadcrumb like consistency. It should form a lump  hold its shape. 

Slowly add the jaggery syrup, little at a time, & knead into a tight dough. 

                     Cover & keep aside for 10 minutes. 

                  Knead again and divide into small equal portions.

     Take each portion & give the shape of a leaf. Then mark with a toothpick. 

        Heat oil in a kadai and deep fry them on a low flame, few at a time, 

                    till light golden in colour. 

                     Drain on a kitchen towel.

                     Cool them completely & store in an air tight container. 

                Enjoy as a tea time snack. 

Mathura Peda (Janmashtami Special Sweets)

 

               Mathura Peda is a Janmashtami special sweet that has its origin in the North Indian city of Mathura. It is very popular and is offered as prasad to Lord Krishna during the festival of Janmashtami. The recipe is very simple with very few ingredients but with a lot patience. But the end product is just divine and delicious. 

          Mathura Peda or Mathura Ke pede is a mava based sweet that has a rich golden colour as the milk and sugar is simmered on a low flame till it comes together as a dough. In this recipe, white sugar is used. However, I added jaggery powder for a healthier version. 

          This is then given a small irregular shape. As a flavoring agent, I have added cardamom powder and a pinch of saffron which is optional as traditionally it is not added. At times a pinch of nutmeg powder is also added. 

          For the instant version, Mathura Peda can be made with milk powder too or store bought mava. So check out the step by step pictorial recipe to prepare this festive dessert.  

• 500 ml. full fat milk
• 2-3 tbsp. jaggery powder
• 1/4 tsp. cardamom powder
• pinch of saffron 
• 1 tsp. ghee
• 1 tbsp. powdered sugar
• chopped nuts & dry rose petals to garnish 

          Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

          Then add the jaggery powder, cardamom powder and saffron. Mix well and continue to simmer till all the moisture has evaporated and everything comes together.

          Cover and keep aside for 15-20 minutes. Then add the ghee and knead well till it turns soft and pliable.

          Make small pedas out of it and give it an irregular round shape. Dust with some powdered sugar and garnish with chopped nuts and dry rose petals. 

          Your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. They can also be served as a festive dessert during Diwali, Holi or any other festival.

Bring the milk to a boil. Then simmer on a low to medium flame continuously stirring till it is reduced to half. 

         Then add the jaggery powder, cardamom powder & saffron. 

Mix well & continue to simmer till all the moisture has evaporated and everything comes together.

    Cover & keep aside for 15-20 minutes. Then add the ghee and.....

                     knead well till it turns soft and pliable.

           Make small pedas out of it & give it an irregular round shape. 

                     Dust with some powdered sugar. 

Garnish with chopped nuts & dry rose petals. So your yummy Mathura Peda is ready to be served as an offering to Lord Krishna. 

They can also be served as a festive dessert during Diwali, Holi or any other festival.