Month: October 2020

MilkPowder Burfi


It’s a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. It’s an ideal indian sweet recipe perfect for every indian festivals which can be prepared without much hassle and no complicated steps to follow.i prepared this to offer goddess Durga as Bhog on this pious occasion of Navratri.

Original recipe of famous blogger hebbarskitchen which i adapted and Tweaked so here i am sharing my version of Burfi which i flavored with Saffron and Screw pine essence (kwera water)

do check my other , kesar Kalakand ,coconut almond ladoo ,dulche de leche coconut ladoo and many more Sweet Recipes from my blog with this post of milk powder burfi recipe.

Ingredients

¼ cup ghee / clarified butter

¾ cup milk

2½ cup milk powder

½ cup sugar

10-12 Strands of Saffron thread (optional)

1/2 tsp of Screw pine essence

For toppings

2 tbsp almonds, chopped

2 tbsp pistachios, chopped

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Method

Heat a non stick pan ,firstly, add in ghee and milk.keeping the flame on low,add milk powder and sugar or add more sugar if required or you like more sweetness.

mix well making sure everything is combined well.stir continuously keeping the flame on low and no lumps formed.also stir till the sugar dissolves.

now keep stirring keeping the flame on low till milk thickens and add saffron thread .furthermore, the milk forms dough after stirring for 10 minutes.do not over cook, as the burfi turns chewy.

now the dough separates from the pan.add in screw pine essence and combine well.Turn off Flame.

transfer the prepared dough into greased plate lined with baking paper.set well forming a block.now top with few chopped almonds and pistachios and press slightly.

allow to set for 2 hours, or till it sets completely.now unmould and cut into pieces square or diamond or rectangle of your choice finally, serve milk powder burfi or store in airtight container.

Notes:-

firstly, prepare the burfi on low – medium flame, else the milk powder burns.top the burfi with dry fruits of our choice like Cashew Nuts to make it more attractive or you can skip it.

If you like plain burfi then don’t add saffron just add 1/2 tsp of cardamom powder,instead of screw pine essence you can add rose essence or don’t add any essence ,you can Skip it .

additionally, add more sugar to make burfi more sweet if you like.

burfi stays good for 2 weeks when refrigerated

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by Categories: Dry Sweets, Sweet itemsTags: , , , , , , , , , , , , , 5 Comments

kesar Kalakand


Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder. 

traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.

I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.

My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check other recipes.

kesar burfi

kesar peda

kesar badam halwa

rava kesari

milk rava kesari

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1 tablespoon Kesar/saffron

2 tablespoon warm water

Pinch yellow color(optional)

Almonds Slivered -6-8

Blanched and Silvered pistachios 8-10

1/2 tsp Cardamom powder

1 tsp clarified butter/ghee to greased

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Method

Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.

Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.

mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.

add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.

add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.

cut the kalakand into square pieces or your choice either rectangle or diamond Shape.

finally serve or store instant kalakand for a week by refrigerating.

Notes

either use grated homemade paneer or crumble with hand.

if you want to make original kalakand then skip adding saffron water for white kalakand.

I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.

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by Categories: Dry Sweets, Sweet itemsTags: , , , , , , , , , , , , , 4 Comments

Airfried Chicken Manchurian


 Made from authentic Chinese flavours, this dish is a must-try! Chicken Manchurian is a dish liked by all age groups as a starter dish at parties. Fried chicken balls cooked in a spicy sauce batter and served with Fried Rice steamed rice or Veg or Chicken noodles.

A traditional indo Chinese dish that can be made at home by some simple ingredients and method.

The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala – and voila.

Now there are many variations made with  you can check my Gobhi Manchurian and Deep Fried chicken Manchurian

Instead of deep-frying chicken balls in this recipe, I am sharing Air fried chicken balls recipe which will simmer in delectable gravy. And using Coconut Secret Coconut Aminos instead of soy sauce in gravy.

Ingredients

Minced chicken 1 lbs /500 gm

2 tbsp all purpose flour

1 tbsp refined oil or Canola oil

1 carrot, grated

1/2 red bell pepper chopped

1/2 cup shredded cabbage

1/4 tsp minced garlic or garlic powder

Salt to taste

for Gravy

1 tbsp Chilli oil /any cooking oil

1 medium onion Sliced

1-2 chopped green chilli

1/4 cup mixed veggies (carrot/cabbage /red bell pepper)

1/2 to 1 cup chicken stock or Water

2 tbsp water

1 tbsp corn flour

1 tbsp Vinegar

1 tbsp light soya sauce or Coconut Aminos

1 tbsp chilli garlic sauce

1tbsp Tomato ketchup (optional)

salt to taste

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Method

Preheat your airfryer on 360 F or select menu for chicken/poultry.

Meanwhile, Take a bowl and add minced chicken, chopped veggies, minced garlic or garlic powder, all-purpose flour, seasoned with salt (be careful while adding salt as we will add in Gravy too.)Mix all these ingredients properly and prepare a batter. brush your air fryer with oil, before keeping chicken balls to cook.

Apply oil on airfryer basket or use spray oil for cooking it will prevent from sticking uncooked chicken balls.

Next, apply oil on your palm to make chicken balls or with a help of spoon Scoop and make a shape. Place the ball one by one. Make the sure gap between balls so it cooked evenly.

Let it cook for 10-15 min or till its fully cooked, merely turn in between for even color and crunchiness. Just apply little bit oil to balls with brush or spray it(Optional)

Cooked entire chicken mixture in a similar manner.Remove to a plate and keep it aside.

Heat oil in a pan to prepare gravy for Manchurian. I am using chili oil you can take any oil of your choice.

Add sliced onion and green chilies and saute it.

Add veggies and cook it .

Add chilli garlic sauce ,coconut aminos or Soy sauce and then add chicken stock or water and boil it .

Add Chicken balls in boiling gravy and slowly cornflour & water Slurry to thicken gravy and once it starts thickening as per your preference add vinegar,salt to taste and check seasoning then shut off the flame.

Serve it hot With Steamed Rice/Noodles or Fried Rice.

Notes:- Adding veggies to chicken minced is completely optional.

Quantity of Sauce depends on individual preferences (Add green chilli sauce or red chilli sauce or skip it)

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Always break one cooked ball and check as it’s completely cooked from inside

Don’t imbibe or eat half cooked or uncooked its not at all healthy.

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by Categories: airfryer, Indo ChineseTags: , , , , , , , , , , , , , , , 1 Comment