Tag: Milk

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
4. Take the small portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

Milk Cake(मिल्क केक)–Indian Sweets–How To Make Milk Barfi/ Burfi–Festival Recipe

Ingredients –

  • Milk – 2 liter
  • Sugar – 1 cup (as per your taste)
  • Ghee / Butter – ½ tsp.
  • Citric Acid – 1/2 or Lemon juice – 2 tbsp.
  • Cardamom powder – 1/2 tsp.

Method –

  1. Bring the milk to a boil in a large thick-bottomed non-stick kadhai on high heat.
  2. Continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  3. Now add green cardamom powder, lemon juice  in to the mixture and mix well.
  4. Cook till the mixture begins to leave the sides of the kadhai.
  5. When the milk gets thick and grainy in texture, add sugar and mix well.
  6. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Turn off the heat.
  8. Take a tray for setting the milk cake and grease it nicely with some ghee/ butter.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Keep aside the tray to set. Within 24 hours, milk cake sets completely.
  11. Milk cake is ready, cut into squares and serve.
  12. Refrigerate and use within 2 weeks.

Khoya / Mawa Barfi (खोया बर्फी )- Milk Khoya Burfi–How To Make Barfi

Ingredients –

  • Mawa Or Khoya Or Dried evaporated milk solids – 2 cups
  • Milk Powder – 2 tbsp.
  • Sugar Powder – 3/4 cups (as per your taste)
  • A tray covered with Aluminum foil

For Garnishing –

  1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds , Silver warq (optional)

Method –

  1. Crumble it the khoya nicely.
  2. Add khoya, milk powder and sugar powder into the pan.
  3. Begin to cook on a low heat stirring.
  4. Sugar melts and makes the mixture gooey.
  5. Keep stirring for 3-4 minutes so it doesn’t burn..
  6. When the mixture becomes slightly thick and start leaving the side of the pan.
  7. Switch off the heat.
  8. Transfer this to the foil and spread it with the spatula.
  9. Allow it to cool down for 10 minutes.
  10. After 10 minutes garnish with sliver warq.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once the khoya barfi cool down, remove Aluminum foil from khoya mixture.
  13. Cut to desired shapes with knife.
  14. Khoya Barfi is ready to serve.
  15. Refrigerate and use with in 4 to 5 days.

Rice Kulfi– (चावल कुल्फी )- Recipe For Kids –Summer Recipe- Dessert Recipe

Ingredients –

  • Rice (Chawal) flour – 1 1/2 tbsp.
  • Whole Milk – 3 cups.
  • Coconut powder – 2 tbsp.
  • Cardamom powder – 1/2 tsp.
  • Sugar – 2 tbsp (as per your taste)

Method –

  1. Heat Whole milk into the pan.
  2. Let it boiled on medium heat.
  3. Add sugar, Coconut powder and Cardamom powder mix well on low heat.
  4. Add little water into rice flour, dissolve it completely..make sure there are no lumps.
  5. Pour the rice flour mixture into the milk on low heat.
  6. Keep stirring and make sure there are no lumps.
  7. Cook till it becomes slightly thick consistency.
  8. Turn off the heat, let it cool down completely.
  9. Add chopped pista and mix well.
  10. Pour the rice kulfi mixture in kulfi moulds.
  11. Keep in the freezer for the kulfi to set.
  12. Once set, serve the rice kulfi sprinkled with coconut powder and chopped pista.
  13. Serve Rice kulfi immediately.

फटे दुध से बनाये स्वादिष्ट बर्फी और लडू- Curdled Milk Barfi- Sour Milk Laddu/Ladoo/Katli

Ingredients –

  • Normal Milk / Curdled Milk
  • Sugar (as per your taste)
  • Dry milk powder – 1/2 cup
  • Dry coconut powder – 1/2 cup
  • Milk – 1 cup
  • Food color (optional) yellow
  • Green cardamom powder – 1/2 tsp
  • Ghee / Butter – ¼ tsp (if needed you can add )
  • Condensed milk (optional)

For garnishing –

  • You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat  milk in a pan and bring it to boil.
  2. Keep stirring once a while.
  3. When milk is boiled, turn off the heat.
  4. Add Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  5. Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  6. Take a bowl, add crumbled paneer, coconut powder, sugar, dry milk powder, green cardamom powder and mix well.
  7. Heat a pan, add ghee on a medium heat.
  8. Add  paste  into a pan.
  9. Add coconut powder and mix well.
  10. Keep stirring for 3-4 minutes so it doesn’t burn..
  11. Once mixture is ready, turn off the heat.
  12. Apply ghee / butter on the plate (If you like you can use aluminum foil)
  13. Pour the mixture and then spread it evenly.
  14. Press it gently.
  15. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  16. Let it cool down for sometime, so it can settle down.
  17. Once Curdled milk barfi  settled, cut it into pieces as per shape of your choice.
  18. Refrigerate to keep it fresh for up to 1 week.

For ladoo / Laddu –

  1. Take small portion of mixture, roll them into small ball.
  2. Coat with dry coconut powder .
  3. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  4. Curdled milk ladoo is ready to serve.
  5. Refrigerate to keep it fresh for up to 1 week.

7 Cups Burfi(बर्फी बनाये एक नए तरीके से )-Barfi Recipe

Ingredients –

  • Besan / chickpea flour/ gram flour –1 cup
  • Grated coconut – 1 cup
  • Milk – 1 cup
  • Ghee / butter – 1 cup
  • Sugar – 2 cups (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Dry fruits (powder) – 1 cup (optional)

Method –

  1. Heat a pan on medium heat.
  2. Add besan and begin to roast until it turns light golden in color.
  3. Keep stirring time to time.
  4. Add coconut powder and mix well.
  5. Roast for 2 minutes on low heat.
  6. Add sugar, milk, cardamom powder and ghee.
  7. Mix well, cook on medium to low heat.
  8. Continue cooking until the mixture begins to thicken.
  9. Keep stirring for 3-4 minutes so it doesn’t burn..
  10. Cook till it becomes little dry.
  11. Once mixture is ready, turn off the heat.
  12. Apply ghee or you can also use butter paper or aluminum foil on the tray.
  13. Pour the mixture and then spread it evenly across the tray.
  14. Press it gently with a spoon.
  15. Let it cool down for sometime, so it can settle down.
  16. Once 7 cups barfi settled, cut it into pieces as per shape of your choice.
  17. 7 cups barfi is ready to serve…