CHHENA KHEER OR PUDDING

Hello everyone

Though festive season is on and it calls for lots and lots of festive dishes too. Few days back we had our fast of teej , so I made this dessert for my sargi , early in the morning. It is so easy to prepare and require only few ingredients and quick too, that any amateur can also make it perfectly.

If you are craving for ras malai and don't have courage to try at your own then give this a try. It's taste is much more alike ras malai . That's why my lil fussy eater, who is big fan of ras malai , also loved it.

Now a days ganpati Mahotsav is going on with all celebrations and offerings. So you can prepare this too for your ganpati as bhog. Recipe adopted from food food Chanel .

Stepwise recipe is given below, hope you all will love to give it a try.

CHHENA KHEER OR PUDDING

Serves: 4-5

Time: 20 -25 mins ( leaving chilling time)

Ingredients

2 cup milk

2 cup soft cottage cheese ( paneer), crumbled

3/4 cup sugar ( you can use as per taste)

5-6 green cardamom

1 pinch saffron ( kesar), soaked in 2 tbsp milk

Sliced pistachio and cherry for garnishing

Method:

First of all grind cardamom and sugar together to fine powder. Keep aside for later use.

Now put the milk in a thick bottom pan to boil. Let it boil for 5-6 mins then add powdered sugar with cardamom and mix well. Now add saffron milk and again stir.

Add crumbled paneer and mix well. Let it simmer for 4-5 mins and switch off the flame. 

Let it come to room temperature and then keep in fridge to chill for atleast 3-4 hrs or overnight.

Now serve in individual dishes and garnish with pistachio and cherry.

Your super easy tempting dessert is ready to win hearts.

** You can also serve warm but chilled one tastes best.

**** Never overcook paneer after adding to milk otherwise it will become chewy.

*** Always use soft paneer for best result.

** Grinding cardamom with sugar is just for ease of grinding cardamom. You can also use cardamom powder and sugar separately without grinding.

***You can prepare this dessert on fasting day too as it's pure falahar and not containing any grain.

** If you wish to add dry fruits to it , just go for it.

Hope you all will prepare it at your home and do remember me too. Please pour your valuable comments and suggestions ,they meant a lot.

Happy cooking....

ROT ( MILD SWEET POORIS)

Hello everyone 

Late post....  I made these on Tuesday as an offering to lord Hanuman 🙏🏻. As per our custom we use to offer mildly sweet pooris called "Rot" to Hanumam Ji on first Tuesday after Nag Panchami. 

How many of you too have this pratha ( custom) at your place?

As kids tiffin is a daily tension for fussy eaters moms, I am here with one more easy healthy tiffin snacks for kids. Even we can also keep it with us while traveling as it lasts long on room temperature and a filling snacks too. You can also make it in large batch and give to kids for two three days in tiffin or evening snacks. It tastes best with some spicy tangy pickle but you can have it as per your taste and preference. 

It is very well known dish to North Indians and I only added a little eye catching shapes for kids in it. Hope you all will like it and must try it at least once.

Recipe is given below.

ROT ( MILD SWEET POORIS)

Serves: 3-4

Time: 30mins ( leaving resting time)

Ingredients 

1 1/4 cup whole wheat flour 

1 tbsp mix dry fruits, coarsly ground ( optional )

1 tbsp ghee

2 -3 tbsp sugar ( can adjust sweetness as per your taste)

1/2 tsp green cardamom powder

Ghee to deep fry 

Water to knead

Method:

Mix all ingredients together well except water and frying oil. Now using sufficient water knead a soft dough of it like chapati dough. Keep it covered at any warm place for atleast 1 hr.

Now your dough is ready to make pooris. Heat sufficient ghee in a deep wok and turn flame to medium high. Take lemon size ball of dough and roll 1/2 cm thick poori and deep fry on medium flame till golden brown on both sides. 

For different shapes, roll a big poori of 1/2 cm thickness then cut designer pooris using cookie cutter and fry as told above. 

* Dough may be little sticky, so use dry flour to easily roll. Make sure to roll  pooris little thick to get nicely puffed and soft ones.

* If you are making it as an offering to God , then use ghee for deep frying otherwise can use any refined oil.

Your easy poori are ready to go in tiffins or accompany you in your journey. Enjoy it hot or cool , tastes good both ways. A dollop of spicy pickle enhances its taste to another level.

It's so easy and generally loved by kids, even my fussy eater loves it. So try it and let me know your suggestions and comments, they meant a lot to me.

Happy cooking....