I can say with certainity that this is the season when we all put on
weight and for this, we can happily blame the festive season. All the sweets
that we cant say no to, are the culprit.
We start gorging from Durga Pooja and continue till Diwali. Some of us
carry on till the new year and then we make resolutions to quit in the New
year. If you have done all this, then you are a great fan of the various
Indian desserts just like me . I never get tired of the same sweets but
love to try new ones as well.
Rose Payesh
Ingredients :
Milk-500 grams
Cottage Cheese (Paneer)-50 grams
Khoya-50 grams
Cornflour-1 tsp
Sugar-3/4 cup
Gulkand-1heaped tbsp
Rose water-1tsp
Rose Petals for garnish
Method :
1. Heat milk till it reduces a little and begins to condense.
2. Finely blend the paneer and add to the milk.
3. Grate the khoya and powder the sugar then add to the milk and cook on
slow flame.
4. Thicken with corn flour that has been diluted in a little more cold
milk.
5. Cook till it thickens for 7 -10 minutes.
6.Add the gulkand and rose water in the end once it is taken off the
heat.
7. Serve chilled and garnish with rose petals.
Tip : Gulkand is available at pan shops across India.
Sujir Payesh :
Semolina Pudding
 |
Milk 1 litre
Sugar as per taste
Clarified butter (ghee) 1 tbsp
Bay Leaf (Tej patta) 2
Pistachio (Pista badam) ,finely chopped 2 tbsp
Almonds (Kaat Badam ),
blanched,peeled &finely chopped 2 tbsp
Cardamom Powder 1 tsp
Method :
In a heavy bottomed pan, put the milk to boil and reduce to half the quantity.
Add sugar according to taste while boiling the milk.
Heat another pan and add the ghee.
Then put the bay leaf .
Roast the suji till golden on low flame.
Add the thickened milk to the suji and keep stirring continuously to avoid lumps from forming.
When thick,add the pista and kaat badam.
Also sprinkle the cardamom powder.
Serve chilled.
Do try this out and mail me your experience at joyotib@gmail.com
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