Tag Archives: panner recipe

Rasmalai

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I was about to prepare Rasgulla for Diwali and when my daughter asked me why don’t you prepare Rasmalai. I thought really it was good idea, as rasgulla and rasmalai is not so far. Hunted many recipes for Rasmalai, finally was about to prepare.

My first try, but it turned out soft, fluffy and yummy. Let us move on to the recipe…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my sweets recipe in this link: https://madraasi.com/recipes/snacks/.

Ingredients:

  • Rasgulla – 10 nos (homemade or store bought)
  • Milk – 3 cups
  • Sugar – 3 tbsp
  • Almonds/Badam – 10 nos
  • Pista/Pistachios – 10 nos
  • Saffron – few strands
  • Kewra or Rose essence – ½ tsp
  • Cardamom powder – ½ tsp

Preparation:

  • I used homemade rasgulla (while preparing rasgulla, just like that I have flatten the paneer balls and then cooked).
  • Soak almond/badam and pistachios in a hot water for 20 mins, peel off the skin and reserve 3 nos of almonds and pistachios for garnish.
  • Grind those (almond/badam and pista) with ½ cup of milk to a paste (fine or coarse as you prefer).
  • Boil milk along with few strands of saffron in a non-stick pan, simmer the flame and let it thicken.
  • Pour in the grounded mixture to the milk along with sugar and cook until the raw smell goes off.
  • Scrape the sides of the vessel with a spoon and drop in the scraped milk and continue boiling.
  • Pour in the rose/kewra essence, sprinkle cardamom powder and cook until the milk thickens.
  • Gently drop the rasgullas and cook in medium flame for 10 mins.
  • Switch of the flame and transfer it to a bowl.

Note: You can adjust the consistency of rasmalai by adding more almond and pistachios paste when you need it thick else add only few quantity when you need a thin rasmalai. You can also use round shaped rasgulla and if you want to flatten the store bought once, gently flatten the rasgulla and gently drop them to the boiling milk.

Do check out my homemade rasgulla recipe in this link: https://madraasi.com/2015/09/27/rasagulla/.

 

Panner Payasam / Panner Kheer

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As I love payasam a lot, I started preparing variety of payasam and now this is my new try with Panner, “Panner Paysam”. I love the taste and texture of this payasam. It remembers me about the taste of the first milk of the cow after giving birth to calf. Let us move on to the recipe…

Panner Payasam / Panner Kheer

Panner Payasam / Panner Kheer

Ingredients:

  • Panner – 150 gm
  • Condensed milk or Sugar – 2 tbsp
  • Cardamom powder – ½ tsp
  • Milk – ½ litre
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Pistachios – 3 nos
  • Almond / Badam – 3 nos

Preparation:

  • Boil the milk in a heavy bottomed pan, simmer it and wait until the quantity of the milk reduces to half the quantity.
  • Add in the cardamom and condensed milk or sugar and simmer it until the sugar dissolves.
  • Bring the panner to room temperature and crumble them with your hands (be sure no lumps should be formed).
  • Add the panner to the boiling milk and simmer it, wait until panner gets cooked .
  • Heat ghee/clarified butter in a tadka, add cashewnuts, raisins, badam, pista and roast them until they turn golden brown.
  • Add it to the boiling milk and cook for two mins.

Serve hot

 

Spicy Panner Sandwich

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Sandwich are always hot with people who are short of time, so I prefer mainly these sandwich are breakfast for kids, since they rush up and have no time.  We can make our favourite sandwich by using the stuff we like. We can make good fusion sandwiches by combining different flavours. Keep this in mind here I combined panner with herbs for stuffing, which was healthier.

Spicy Panner Sandwich

Spicy Panner Sandwich

Ingredients:

  • White Bread / Brown Bread – 4 slices
  • Panner – ½ cup
  • Coriander leaves – 2 tbsp
  • Garam masala – 1 tsp
  • Chilli powder – ½ tsp
  • Salt to taste
  • Butter – 2 tbspsp
  • Black salt – ¼ tsp
  • Black pepper powder – ¼ tsp

Preparation:

  • Crumble the panner with your hands.
  • Finely chop the coriander leaves.
  • Put the coriander leaves, chilli powder, garam masala, salt, black salt, black pepper powder. Mix them all together with the panner.
  • Take the bread slices and brush them with butter.
  • Spread this panner mixture and cover it with another bread slice.
  • Brush them with butter on the top of slices and toast them in a sandwich toaster.

Serve hot with mayonnaise and jam.