Milk Powder Chia Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. There are varieties of Burfi that can be dished out. 

        

          So check out my version of an instant Burfi prepared of milk powder and chia seeds. They come out real yummy and takes very little time to prepare. 

         Adjust the sweetness according to your preference and surprise your loved ones with this sweet treat. It is a great party recipe, apt for special occasions or as a festive dessert. 

         Enjoy these amazing Burfis at room temperature or chilled. So check out the step by step pictorial recipe to prepare this yummy dessert.  

• 1 cup milk
• pinch of saffron
• 1 tsp. rose water
• 2 cups milk powder
• pinch pf salt
• 1/4 tsp. cardamom powder
• 1/4 cup powdered sugar
• 1/4 cup soaked chia seeds
• 2-3 tbsp. ghee
• 2 tbsp. chopped nuts
• few dry rose petals & few strands of saffron to garnish

          In a bowl, add the milk, rose water and saffron. Cover and keep it aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

          Add the milk powder, pinch of salt and cardamom powder. Whisk everything well.

          Then add the powdered sugar and the soaked chia seeds. Give it a stir. 

          Heat the ghee in a pan. Then add the milk powder mix and simmer on a low flame by continuously stirring it so that it does not get burnt. 

          Once the mix leaves the sides of the pan and turns thick, transfer to a greased plate / tray.

          Garnish with the chopped nuts, dry rose petals and few strands of saffron. Keep aside to cool completely before cutting into desired shapes. 

          Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

In a bowl, add the milk, rose water & saffron. Cover & keep aside for a minimum of 15-20 minutes so that the saffron gets infused in the milk.

Add the milk powder, pinch of salt & cardamom powder. Whisk everything well.

         Add the powdered sugar & the soaked chia seeds. Give it a stir. 

                      Heat the ghee in a pan.

Add the milk powder mix & simmer on a low flame by continuously stirring it so that it does not get burnt. 

      Once the mix leaves the sides of the pan & turns thick,

transfer to a greased plate / tray. Garnish with chopped nuts, dry rose petals & few saffron strands. Keep aside to cool completely before cutting into desired shapes. 

Enjoy it at room temperature or chilled. It can be refrigerated for a couple of days.

Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Paan Kalakand

 

          Kalakand is a traditional Indian sweet that is very popular during special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and quick with store bought paneer. 

          So tried this yummy kalakand that is flavored with paan puree. It turned out just awesome. In this recipe, I used Amul paneer. So give this homemade sweet delicacy a try and garnish as desired. Surprise your loved ones with this new flavor and enjoy it chilled or at room temperature. Do check out the step by step pictorial recipe to prepare this festive sweet.

• 200 gms. paneer, crumbled 
• 2-3 tbsp. paan puree
• 1/2 cup evaporated milk 
• 1/4 cup sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch of green food colour
• 1 tbsp. chopped pistachios
• 1 tsp. mukhwas, 
• 1 tsp. chopped pistachios
• 1/2 tsp. dry rose petals 

           In a non-stick pan, add all the above mentioned ingredients (except the garnish). 

          Mix everything well and simmer on a low flame. 

          Keep stirring continuously till the ghee starts to leave the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate. 

          Garnish with mukhwas, chopped pistachios & dry rose.

         Allow it to cool and then refrigerate for some time till it is nicely set. 

         Cut as desired and enjoy them at room temperature or chilled. It is ideal for any festive occasion or as an after meal dessert. 

                    

                    In a non-stick pan, add all the mentioned ingredients (except the garnish). 

                    

                                  Mix everything well and simmer on a low flame. 

                       Transfer the contents to a greased plate. Garnish with mukhwas, chopped

                       pistachios & dry rose. Allow it to cool & then refrigerate till it is set. 

                               Cut as desired and enjoy them at room temperature or chilled. 

                                It is ideal for any festive occasion or as an after meal dessert. 

Stuffed Bread Rasmalai

 

          Rasmali is a very popular Indian sweet prepared out of paneer. However, this is an instant version prepared with bread and stuffed with some leftover motichoor laddu. It is a quick recipe and turns out real yum. It is ideal for any special occasion or just as an after meal dessert. So check out a step by step pictorial recipe to prepare it. 

• 4 brown / white bread slices (makes 2 Rasmalai)
• 1 cup evaporated milk
• 1-2 Motichoor laddu, crumbled
• 2 tbsp. castor sugar or to taste
• pinch of yellow food colour (opt)
• pinch of saffron strands
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. pistachios, chopped
• pinch of dry rose petals
• 1 tsp. whole wheat flour and some water to make a slurry

          Cut the bread slices into round shape with a cookie cutter. Keep aside. 

          Add the food colour, saffron, cardamom powder, castor sugar and rose water to the evaporated milk and refrigerate it till serving time. 

          For the stuffing - Mix the crumbled motichoor laddu with half of the pistachios.

          Take a bread disc and place a little of the crumbled laddu in the centre.

          Apply some slurry around the edges and then place another disc on the top.

          Press it gently and run a fork around then edges to seal it firmly. Make another stuffed bread the same way.

          Now place the stuffed breads on a serving dish and pour the flavored milk over it. 

          Garnish with some crumbled laddu, remaining chopped pista and dry rose petals. Serve it immediately and enjoy.

                                  Mix the crumbled motichoor laddu with half of the pistachios.

                                  Cut the bread slices into round shape with a cookie cutter. 

                        Take a bread disc & place a little of the crumbled laddu in the centre.

                                  Apply some slurry around the edges. 

                                  Then place another disc on the top.

                                Press it gently & run a fork around then edges to seal it firmly. 

                                  Make another stuffed bread the same way.

                            Place the stuffed breads on a serving dish & pour the milk over it. 

 Garnish with some crumbled laddu, remaining chopped pista & dry 

rose petals. 

Serve it immediately and enjoy.

Green Papaya & Chia Seeds Pudding / Kheer

           I tried to deviate from the normal kheer/ pudding that is usually prepared during this time of the year for Durga Puja. So prepared Green Papaya Chia Seeds Pudding / Kheer, that is rarely done in any household and is very uncommon. But frankly speaking it is an equally yummy dessert. You've got to prepare to believe it.

           It is a very soothing and a refreshing kheer with the goodness of chia seeds and of course green papaya for its soothing effect. I sometimes have it as a side dish with parathas or puri. It's simply divine. So go ahead and give it a try and serve it chilled, garnished with saffron and chopped pista.

• 1 cup grated raw papaya
• 2 tbsp. chia seeds soaked in 1 cup water overnight
• 1-2 tbsp. ghee
• 500 ml milk
• 2-3 green cardamoms
• pinch of salt
• sugar to taste
• 2-3 tbsp. chopped pistachios
• pinch of saffron
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water

           Heat ghee in a pan and sauté the grated papaya for 2-3 minutes. Keep aside. Bring the milk to a boil. Add the green cardamoms and a pinch of salt and simmer for 4-5 minutes.

          Add the papaya and continue to simmer on a low flame, by stirring at intervals. When the papaya turns soft, add the sugar and the chopped pistachios (reserving some for the garnish).

          When the kheer turns slightly thick, switch off the flame. Add the kewra / rose water, cardamom powder and the saffron. 

          Just before serving, add the soaked chia seeds. Garnish with the remaining pista and serve it chilled in individual bowls.