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 Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it. Set aside. 

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

                  Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Sweet Corn Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. 

         So, check out my version of this yummy Shrikhand, where I used some low fat yoghurt along with the reduced puree of sweet corn. It makes for a perfect summer treat and turns this humble dessert healthy and delicious.

           

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. This was my first try at making this Sweet Corn Shrikhand and it turned out just amazing. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron to garnish

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           Blend the sweet corn along with 1/4 cup water into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           To the hung yoghurt, add the reduced sweet corn and mix well. 

           Now add the powdered sugar, cardamom powder and saffron. 

           Whisk well till smooth and strain it. Refrigerate till serving time.

           Garnish with chopped pistachios, corn kernels and few strands of saffron.

           Serve as a festive dessert, as an after meal dessert or anytime you desire.

Note - 

As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors. 

Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

Blend the sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.

Simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced sweet corn & mix well.

      Now add the powdered sugar, cardamom powder & saffron. 

                    Whisk well till smooth.

                     Strain it.

                      Refrigerate till serving time.

   Garnish with chopped pistachios, corn kernels & few strands of saffron.

Serve as a festive dessert, as an after meal dessert or anytime you desire.

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.