Tag: Kheer

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

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.

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.