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Ingredients –
- Paneer/ Cottage cheese (cut in small cubes) – 1 cup
- Sugar – 1 cup
- Rose essence (optional)
Method –
- Heat a pan on medium heat.
- Add sugar and 1/4 cup of water, mix well and stir it regularly.
- When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- Add paneer cubes into the sugar syrup and mix well.
- Cook on low heat until the sugar syrup reaches the setting consistency.
- Once the sugar syrup is thick, turn off the heat.
- Keep it aside, add rose water and mix well.
- Keep stirring regularly so that it is evenly coated over the paneer.
- Once sugar is coated well, pick out the paneer pieces.
- Use leftover sugar to prepare more murki or to make laddus.
- Chena mithai is ready to serve..
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Ingredients –
- Paneer / Indian Cottage cheese
- Powder sugar (as per your taste)
- A pinch of cardamom powder
- Coco powder (for chocolate sandesh)
For Garnishing –
- Chopped Pista, Tutti frutti, Saffron and sprinkle
Method –
- Add paneer, powdered sugar, cardamom powder into the non stick pan.
- Mix will and cook on low heat.
- Keep stirring continuously.
- Cook until it turns thick in consistency.
- Split the dough in two equal parts, one for dudh sandesh and another half for chocolate sandesh.
- For making chocolate sandesh add coco powder(as per your taste).
- Mix and Cook for 1 minute.
- Once ready, turn off the heat.
- Grease your palms with ghee & make small balls from the dough, roll it between your palms.
- Press with your thumb in the middle of it.
- Repeat the same for rest of the dough.
- Garnish the sandesh (as per your choice).
- Sandesh is ready, refrigerate and use.
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Ingredients –
- Grated carrot – 2 cups
- Ghee / Butter – 1tsp.
- Sweetened condensed milk – 1/2 tin
- Sliced or roughly chopped Pistachios for garnishing
- Sugar ( If required )
- Green cardamom powder – 1/2 tsp.
Method –
- Heat a pan on medium heat.
- Add ghee and grated carrot and cook for 4-5 minutes.
- After 5 mints when carrot becomes soft, add green cardamom powder and sweetened condensed milk (according to your taste) into the pan.
- Mix everything and cook for 5-7 minutes and keep stirring continuously.
- The mixture becomes thick and begins to leave the sides of the pan.
- Turn off the heat.
- Grease the tray with little ghee and pour the mixture into the tray.
- You can also use aluminum foil or butter paper instead of ghee/butter.
- Spread it evenly and pour the condensed milk over the mixture.
- Spread it again and sprinkle some sliced pistachios.
- Keep the tray in the fridge for 1 hour.
- Allow to cool down completely before cutting.
- Carrot barfi is ready, cut into desired shape and serve.
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