CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

FUSION FRUIT RASMALAI


The fruit here is the soft pear ,stewed in the milk with ginger chips  added to the flavor.

The recipes in the fusion are pear in ginger syrup,and the basic rasmalai recipe.

The soft golden pear is the small category of the pear and is less crunchy ,and blends well

with this recipe.You could make a variation with stewed pineapple,and ripe mango too.

Let’s get into the recipe  now.

For the Rasmalai

1 heaped cup milk powder

1 egg

2 tblsp.ghee or oil

1/4 tsp.baking powder

Method

Bind all these together .Set aside for 5 minutes.Make into shapes you like and drop into

the pear milk  mixture.

For the pear stew.

3-4 soft pears

1/8 cup ginger chips

500 ml.milk

few strands of saffron/yellow color

1/2 tsp.cardamon powder.

3-4 tblsp.sugar

Method for stew

Boil the milk with the peeled and cored pears,sugar,and the rest of the ingredients.

When the pear is tender and soft, remove the pear pieces in a different bowl,lower the

flame ,and drop the prepared rasmalai ,into the boiling milk mixture.

Once you see the rasmalai balls floating remove and arrange with the stewed pears.After

you finish with all the rasmalai making,heat the milk till its lightly thick .Pour over the

pear and rasmalai .After it is cool ,keep in the refridgerator and serve cold.

It’s a quick and easy dessert to make within minutes.You can add slivered almonds,

cashewnuts,or pistachios.

Note:Do excuse the blur in the photo.