How about some sweet indulgence? So let me share a yummy pudding made of paneer / cottage cheese. I have made use of store bought Amul Paneer but you can always go in for homemade ones. It is super easy and simple to make and is a perfect after-meal dessert. So go ahead and give it a try. You can also add some caramel for flavour and colour.
- 200 gms. Amul Paneer
- 1/3 cup powdered sugar
- 1 & 1/2 cups evaporated / thickened milk
- 1 full egg
- 3 egg yolks
- pinch of cardamom powder
- 1 tsp. rose / kewra powder
- pinch of salt
- 1 tsp. evaporated milk to drizzle (opt)
- tutty fruity / chopped nuts to garnish
Blend the paneer, milk, rose water and cardamom powder. Beat the eggs and sugar separately and combine with the paneer mix.
Pass it through a strainer and pour into a greased pudding bowl. Place in a pan filled with water and cover with a tight lid. Steam for 25-30 minutes on a low flame.
Let it come to room temperature before refrigerating it for 3-4 hours. Pass a knife around the edges and demould it on a serving plate.
Drizzle some evaporated milk and garnish as desired. Serve as an after meal dessert or enjoy whenever desired.
Ever had spinach as a dessert? Just combine it with brown bread, sugar and milk and you get this slightly unusually healthy dessert which is steamed to perfection. So go ahead and give it a try and enjoy just as it is or as an after-meal dessert. So check out the step by step pictorial recipe to prepare it.
- 4 slices of brown bread, shred into small pieces
- 1 - 1&1/2 cups warm milk
- 1/2 cup spinach puree
- 1 tbsp. ghee
- 3-4 tbsps. sugar or to taste
- 1/2 tsp. cardamom powder
- 1 tsp. kewra / rose water
- 2-3 tbsp. sliced almonds and pistachios
- few extra almonds & pista to garnish
Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water and milk. Keep aside to soak for 15-20 minutes.
Heat ghee in a pan and sauté the spinach puree along with the remaining cardamom powder till all the moisture is evaporated. Set aside to cool and then mix with the bread. Add the sliced nuts too and stir well.
Pour this bread mix into a greased steel container. Close with an aluminum foil and poke few holes on the surface.
Steam for 25-30 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.
While serving, invert it on a serving plate and garnish with almonds and pistachios. Enjoy just as it is or as an after-meal dessert.
Heat ghee & sauté spinach puree with remaining cardamom powder till
all the moisture is evaporated.
Set aside to cool.
Mix bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water & milk.
Keep aside to soak for 15-20 minutes.
Add the spinach paste add the sliced nuts. Mix well.
Pour this spinach-bread mix into a greased steel container.
Close with an aluminum foil & poke few holes on the surface. Steam for
25-30 min. on a med. flame in a pressure cooker, minus the vent. Set aside
to cool and refrigerate for an hour.
While serving, invert it on a serving plate & garnish with almonds &
pistachios. Enjoy just as it is or as an after-meal dessert.
If you are looking for some easy to make dessert for any festival, then this is the perfect sweet dish that you can prepare in quite a short notice. It is a steamed eggless bread pudding that requires just milk and few bread slices. This way you can make use of all the leftover bread. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare this simple dessert.
- 4 slices of brown bread, shred into small pieces
- 1 & 1/2 cups warm milk
- 2 tbsp. sugar
- 1/4 tsp. cardamom powder
- 2 tbsp. raisins
- 1 tbsp. mixed fruit jam
- few cherries to garnish
Add sugar and cardamom powder to the milk and stir till the sugar dissolves. Now add the bread pieces and raisins. Keep aside to soak for 15-20 minutes.
Now add the jam and mix well. Pour this bread mix into a greased steel container. Close with an aluminum foil and poke few holes on the surface.
Steam for 25 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.
While serving, invert it on to a serving plate and garnish with cherries. Enjoy just as it is or as an after-meal dessert.
Shred bread into small pieces.
Add sugar & cardamom powder to the milk & stir till sugar dissolves.
Add bread slices.
Add raisins & keep aside to soak for 15-20 minutes.
Now add jam & mix well.
Pour this bread mix into a greased steel container.
Close with an aluminum foil & poke few holes. Steam for 25 min. on a
med. flame in a pressure cooker, minus the vent.
Set aside to cool & refrigerate for an hour.
Invert it on a serving plate & garnish with cherries. Enjoy as it is or as
an after-meal dessert.
These are delicious steamed sweets that are usually made during Sankranti or Harvest festival in the month of January. Quite popular in Bangladesh and Eastern India, they are traditionally made of rice flour and stuffed with coconut-date palm jaggery filling.
But in this recipe I gave a twist by adding semolina along with rice flour and filling it with some leftover gajar ka halwa (carrot pudding). There are many varieties of Pitha that are either steamed, fried or baked. They can also be cooked in milk called 'Doodh Puli'. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup rice flour
- 1 cup semolina
- pinch of salt
- pinch of cardamom powder
- 1/2 cup leftover carrot halwa
- 1 tsp. powdered brown sugar & a pinch of crushed saffron to garnish
In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
Divide into 10-11 equal portions. Take each portion and roll into a small circle with your fingers
Put 1/2 tsp. of the carrot filling in the center and close it into a crescent shape. Seal all the edges by running a fork around and making an impression.
Make similar pithas with the remaining dough. Place a cloth on a steel colander and transfer all the pithas on it.
Now cover the pithas with the cloth and place this colander over a saucepan containing water. Place a steel plate over it and steam for 4-5 minutes.
Garnish with crushed saffron and powdered brown sugar or castor sugar. Serve, preferably with liquid jaggery.
Mix rice flour, semolina & a pinch of salt.
Add required quantity of lukewarm water & knead into a dough.
Cover with a wet cloth & keep aside for 30 minutes.
Divide into 10-11 equal portions.
Keep the leftover gajar ka halwa ready for the stuffing.
Take one portion of the dough & flatten into circle with your fingers.
Put a tsp. of the stuffing in the centre.
Close it into a crescent shape.
Seal edges with your fingers.
Or with a fork.
Line a colander with a wet cloth & place the pithas in it.
Cover with the cloth.
Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.
The steamed Pithas.
Garnish with some crushed saffron & powdered brown sugar or castor sugar.
Sandesh is a very popular Bengali sweet which is prepared from homemade chenna / paneer made out of fresh full cream milk. How about a quicker method? This is the steamed version and I prepared it out of 'Amul Paneer'. It cuts down a lot of your precious time.
I usually prepare this sweet when I want something typically Bengali as I miss Kolkata Sondesh. Those were the days when I used to savour it quite often during my stay in the city. Sweet memories. So check out the step by step pictorial recipe to prepare it.
- 200 gms. Amul Paneer
- 4 tbsp. brown sugar, powdered
- 1/4 tsp. cardamom powder
- 1 & 1/2 tsp. rose water
- 1 tsp. chopped pista to garnish
- 1/2 tsp. ghee to grease
Blend the paneer till smooth. Add the sugar, cardamom powder and rose water. Mix well and transfer to a greased container / steel tiffin box with a lid.
In the absence of a tiffin box close the container in which it is being steamed with an aluminum foil.
Place the tiffin box in a pressure cooker which has some water in the bottom. Close the lid of the cooker and do not place the vent. It can also be steamed in a pan with a lid or in a steamer. The choice is yours.
Steam for 15 minutes (5 minutes on high and the remaining on low flame). When it cools down, cut into desired shapes and garnish with chopped pista. Chill to serve.
Blend paneer till smooth.
Add sugar, cardamom powder & rose water. Mix well.
Transfer to a greased steel container box with a lid & steam for 15 min.
The steamed sandesh.
Cut into desired shapes & serve, garnished with chopped pistachios.
