Sandesh

Sandesh

Preparation Time : 5 minutes
Cooking Time : 30 minutes
To Serve 10

Ingredients
Milkmaid : 1 tin
Paneer : 1/2 kg
Full cream milk powder : 2 heaped tbsp
Powdered Sugar : 2 tbsp
Maida : 1 heaped tbsp

Method
  1. Blend all the ingredients to get a smooth paste. (you could use a mixture).
  2. Heat the mixture in a thick bottom pan.
  3. Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.
  4. Pour onto a greased plate and cool.
  5. Cut into desired shapes.
Variations
  1. For Kesar Sandesh, blend 1/2 tsp (1 tsp = 5 ml) of Kesar soaked in 1/2 tsp water with all the ingredients in step 1.
  2. For Mango Sandesh, add 1/4 tsp mango flavour and 2 to 3 drops of yeloow colour to the mixture after step 3. Mix well and pour onto greased plate and cool.
Quick Tips
  1. If Keasr is not available use Orange-Red Food colour and saffron essence.
  2. Mixer may be used to knead paneer and maida into a soft dough.

Ice-Cream Sandesh

Preparation Time : 10 minutes

No cooking required

To Serve 6



Ingredients

Milkmaid : 1/4 tin

Paneer : 1/4 kg

Full cream milk powder : 3 heaped powder

Malai (cream) : 2 tbsp, whipped



Method

  1. Knead Paneer well with milk powder.
  2. Add Milkmaid and blend till creamy.
  3. Mix in whipped cream. Spread in and ice tray to 1/2" to 3/4" thickness and freeze.
  4. Cut into pieces and serve chilled.


Coconut Sandesh

Coconut Sandesh

Preparation Time : 5 minutes
Cooking Time : 30 minutes
To Serve 10

Ingredients
Milkmaid : 1/2 tin
Paneer : 1/4 kg
Full cream milk powder : 2 heaped tbsp
Coconut powder : 100 gm
powdered sugar : 1 tbsp

Method
  1. Blend all ingredients except coconut powder into a smooth paste.
  2. Heat the mixture in a thick bottomed pan.
  3. Once heated thoroughly, reduce flame. Add Coconut powder and cook on slow heat, stirring continuosly for 15 to 20 minutes or till dry enough.
  4. Pour onto greased plate and cool.
  5. When cool, cut into desired size or shape into shell using mould.

Paatishapta

Paatishapta

Preparation Time : 5 minutes
Cooking Time : 20 minutes
To Serve Makes 20 Paatishaptas

Ingredients
Milkmaid : 1/2 tin
Maida : 1 cup
Rice : 4 tbsp soaked
Soda bicarbonate : 1 pinch
Water to make a thin batter
Ghee/Oil for frying
Fresh Coconut : 1 1/2 cups, grated
Nuts and Raisins chopped : as required

Method
  1. Mix Milkmaid, Coconut, Nuts, Raisins evenly.
  2. Blend Maida, rice, soda and Water to make a smooth batter.
  3. In a frying pan, heat 1 tsp Ghee. Add 2 tbsp (1 tbsp = 10 ml) of batter and swirl the pan around to coat evenly.
  4. When the batter turns creamy brown, place a little Coconut and Milkmaid filling at one end and roll over to the other end. Remove and serve.

Malpua

Malpua

Preparation Time : 15 minutes
Cooking Time : 20 minutes
To Serve 20

Ingredients

Malpua :
Milkmaid : 1/2 tin
Sooji : 100 gm
Maida : 50 gm
Paneer : 50 gm
Water : 1 cup (1 cup = 150 ml)
Oil for frying
A pinch of baking powder

Sugar Syrup :
Sugar : 1 1/2 cups
Water : 2 cups (1 cup = 150 ml)

Method

Sugar Syrup
  1. Put Sugar and water in a pan and bring to a boil. Keep aside.
Malpua
  1. Combine Milkmaid, Sooji, Maida, Water and Baking Powder. Mix well and leave for 10 to 15 minutes.
  2. Crumble Paneer very finely and add to the above mixture. Beat well.
  3. Heat Oil in a frying pan. Pour 1 tbsp (1 tbsp = 10 ml) of batter to make a small, flat malpua about 2 1/2" to 3" in diameter.
  4. Fry till both sides get evenly browned and the edges crisp.
  5. Remove and soak in syrup for 1/2 minute.
  6. Remove form syrup and serve hot.
Quick Tip
To make approx 200 gm of paneer from milk, use 1 litre milk. Bring to boil and add lemon juice or curd or whey water to curdle.

Moong Dal Halwa

Moong Dal Halwa

Preparation Time : 1 hour
Cooking Time : 20 minutes
To Serve 10-12

Ingredients
Milkmaid : 1 tin
Milk : 3 cups (1 cup = 150 ml)
Moong dal : 1 cup (dhuli)
Ghee : 1 cup (1 cup = 150 ml)
Elaichi Powder : 1/2 tsp
Almonds : 3 tbsp
Raisins : 3 tbsp
Silver leaf : 1
Nutmeg : 1/2 tsp

Method
  1. Clean and soak Dal for 30 minutes to 1 hour. Drain and grind to fine paste.
  2. Fry the Dal paste in Ghee on slow fire till the colour becomes golden brown.
  3. Add Milk and cook on a slow fire, stirring continuously, till milk dries up. Add Milkmaid and stir till consistency of halwa is reached.
  4. Mix well and turn out onto a flat dish. Add Almonds, Raisins and Elaichi powder.
  5. Top with Silver leaf.

Coconut Laddoo

Coconut Ladoo

Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Makes 20 Laddoos

Ingredients
Milkmaid : 1 tin
Desiccated coconut powder : 3 1/2 - 4 cups

Method
  1. Keep aside 50 gm coconut powder.
  2. Add remaining coconut powder to Milkmaid and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).
  3. Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.

Egg Halwa

Egg Halwa

Preparation Time : 5 minutes
Cooking Time : 15-20 minutes
To Serve 5-6

Ingredients
Milkmaid : 3/4 tin
Eggs : 6, lightly beaten
Honey : 1/4 cup (1 cup = 150 ml)
Milk : 1/2 cup (1 cup = 150 ml)
Ghee : 1 tbsp (1 tbsp = 10 ml)
Almonds 50 gm (blanched and grounded)
Raisins : 50 gm

Method
  1. Combine all the ingredients and mil well.
  2. Cook in a thick bottomed pan over medium heat, stirring constantly till the mixture becomes thick and leaves the sides of the pan.
  3. Serve hot or cold.