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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
- Blend all the ingredients to get a smooth paste. (you could use a mixture).
- Heat the mixture in a thick bottom pan.
- Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.
- Pour onto a greased plate and cool.
- Cut into desired shapes.
Variations- 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.
- 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- If Keasr is not available use Orange-Red Food colour and saffron essence.
- Mixer may be used to knead paneer and maida into a soft dough.
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
- Knead Paneer well with milk powder.
- Add Milkmaid and blend till creamy.
- Mix in whipped cream. Spread in and ice tray to 1/2" to 3/4" thickness and freeze.
- Cut into pieces and serve chilled.
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
- Blend all ingredients except coconut powder into a smooth paste.
- Heat the mixture in a thick bottomed pan.
- Once heated thoroughly, reduce flame. Add Coconut powder and cook on slow heat, stirring continuosly for 15 to 20 minutes or till dry enough.
- Pour onto greased plate and cool.
- When cool, cut into desired size or shape into shell using mould.
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
- Mix Milkmaid, Coconut, Nuts, Raisins evenly.
- Blend Maida, rice, soda and Water to make a smooth batter.
- 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.
- 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.
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- Put Sugar and water in a pan and bring to a boil. Keep aside.
Malpua- Combine Milkmaid, Sooji, Maida, Water and Baking Powder. Mix well and leave for 10 to 15 minutes.
- Crumble Paneer very finely and add to the above mixture. Beat well.
- 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.
- Fry till both sides get evenly browned and the edges crisp.
- Remove and soak in syrup for 1/2 minute.
- 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.
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
- Clean and soak Dal for 30 minutes to 1 hour. Drain and grind to fine paste.
- Fry the Dal paste in Ghee on slow fire till the colour becomes golden brown.
- Add Milk and cook on a slow fire, stirring continuously, till milk dries up. Add Milkmaid and stir till consistency of halwa is reached.
- Mix well and turn out onto a flat dish. Add Almonds, Raisins and Elaichi powder.
- Top with Silver leaf.
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
- Keep aside 50 gm coconut powder.
- Add remaining coconut powder to Milkmaid and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).
- Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.
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
- Combine all the ingredients and mil well.
- Cook in a thick bottomed pan over medium heat, stirring constantly till the mixture becomes thick and leaves the sides of the pan.
- Serve hot or cold.