Bottle Gourd Barfi(लौकी की बर्फी)- Hyderabadi Bottle Gourd Sweets-Lauki Ki Mithai

Ingredients –

  1. Grated Bottle Gourd (Lauki) – 2 cup
  2. Mawa / Milk Powder/ Khoya – 1/2 cup
  3. Sugar -1 cup (as per your taste)
  4. Muskmelon Seeds – 1 tbsp.
  5. Chopped Pistachios (any kind of dry fruits) – 1 tbsp.
  6. Coconut Powder – 1 tbsp.
  7. Green cardamom powder (Elaichi) – 1 tsp.
  8. Food color green (as per your choice)
  9. Ghee / butter – 2 tsp.

Method –

  • Add sugar into the grated bottle gourd, mix well.
  • Cover and leave it for 15-20 minutes.
  • After 20 minutes, add ghee into the heated pan and allow it to melt.
  • Add bottle gourd mixture and cook 10-15 minutes on medium heat.
  • Keep stirring intermittently for 3-4 minutes.
  • Add mawa, cardamom powder, color, muskmelon seeds and cook till its becomes dry.
  • Once sugar is almost dissolved & becomes thick, turn off the heat.
  • Take out the mixture & spread it evenly across the tray.
  • Sprinkle coconut powder, pistachio on the top and press it gently.
  • Keep the tray  in the fridge for 1 hour.
  • After 1 hour take out the tray and cut it into pieces as per your choice.
  • Bottle Gourd Barfi is ready to serve.

Meetha Paan (मीठा पान) From Ash Gourd–Dessert Recipe For Party–Indian Recipe By Sunita

Ingredients –

  1. Ash Gourd ( Winter melon)– 600 gram (wash and dry)
  2. Limestone / Chuna – 1 tsp.
  3. Sugar – 1 cup (as per your taste)
  4. Food color – green
  5. Vanilla essence – 1 tbsp.

For stuffing

  1. Whole milk – 3 cups
  2. Sugar – 2 tsp. (as per your taste)
  3. Chopped dry fruits – Pista, cashew, almonds, etc.
  4. Elaichi (Cardamom) powder – 1 tsp.

Method –

  • Peel the ash gourd skin and make sure the green part is not left out.
  • Slice the ash gourd in triangular shape.
  • Take a utensil, add enough water and limestone, mix well. 
  • Drop all the pieces of ash gourd in water, mix well and leave it for 2-3 hours.
  • After 2-3 hours take out the limestone from water and rinse well.
  • Take out all the ash gourd pieces into a pan.
  • Add sugar, food color, mix it well and add enough water to immerse the sliced ash gourd.
  • Turn on the stove on medium heat, cook till the ash gourd becomes transparent.
  • Stir continuously so that it doesn’t burn.
  • Do not let the syrup get too thick, if required add half cup water to keep the syrup thin.
  • When the ash gourd becomes transparent, turn off the heat, add vanilla essence and leave aside for 1 hour, allowing them to cool down. 
  • To prepare stuffing, take 3 cups of whole milk and allow it to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature and keep stirring to avoid the milk sticking to the bottom of the container.
  • When the milk becomes thick, add sugar and cardamom powder to the milk.
  • Stop heating when all the water disappears. You can also add chopped dry fruits to your stuffing (khoya).
  • Now take out the pieces of boiled ash gourd from syrup, drain extra sugar syrup and let them dry out for an hour.
  • Take few cloves for decorating the paan.
  • Once ash gourd is dried, stuff each ash gourd slices with khoya, fold the slices from the corners and pin them using cloves.
  • You can also use toothpick and cherry or tutti fruity to decorate Meetha pan.
  • Meetha paan is ready, serve with your meals… Smile

Paneer Ki Kheer / Payas(पनीर की खीर) Recipe–Dessert Recipe for Kitty Party–Indian Festival Recipe

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)

For chasni –

  1. Sugar – 1 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For Flavored  milk –

  1. Whole milk – 1 liter
  2. Sugar –  1/2 cup (as per your taste)
  3. Sliced Dry fruits – Pista, cashew, almonds, etc.
  4. Saffron (optional)

For Chena/Paneer –

    • To make chena, heat whole milk in a pan and bring it to boil.
    • Keep stirring once a while.
    • When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
    • Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
  • Add cardamom powder into the water.
  • When chasni starts boiling, put chena balls into boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Chena balls are ready, turn off the heat.
  • To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
  • Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
  • Put chena balls into the milk and cook for 5 minutes on medium heat.
  • Keep stirring to avoid the milk sticking to the bottom of the container.
  • Add dry fruits and cook for 1 minute.
  • Paneer ki kheer / Payas is ready, turn off the heat.