Tag Archives: panner

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

 

Kalakand

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Kalakand is one of my favourite which I wanted try from long back, so thought of trying this recipe for this Diwali. Kalakand is one of the most delicious sweet because of its grainy texture, milky flavor and the crunchy pista’s.  Let us move on to the recipe…

CLICK HERE for more Diwali / Deepavali sweets and savories and CLICK HERE for more dessert recipes.

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Kalakand

Ingredients:

  • Milk – 1 ¼ litre
  • Curd – ½ cup or lemon juice – 1 tbsp
  • Condensed milk – 3 tbsp
  • Saffron – 1 tsp
  • Cardamom powder – 1 tsp
  • Pistachios – 8 nos

Making of Kalakand –

Preparation:

  • Boil 1 litre milk, when it starts boiling add curd and keep the flame to low. Keep mixing till the water separates.
  • Chop the pistachios into fine pieces and crumble saffron into small pieces.
  • Keep stirring until the whey separates completely. Filter the whey and collect it in the container. Now collect the panner.
  • Wash the panner in the running water and drain the water. There should be no water in the panner.
  • Boil ¼ litre milk in a heavy bottomed kadai and keep it in low flame till it reduces to half the quantity.
  • Add the panner to the milk, followed with sugar and condensed milk. Keep stirring till it becomes thick and comes to the rolling consistency.
  • Pour it in a tray and level it.
  • Sprinkle the pistachios and saffron’s.
  • Refrigerate it for an hour and then cut into pieces and serve.