Sitafal Phirni,Custard Apple Phirni,Mithai Recipe

preparation time -  15 minutes
Cooking time        - 20 minutes
Serving                  - 4 persons




Ingredients:

Full fat milk                                           1 ltr
Rice flour (chawl ka atta)                       4 tbsp
sugar                                                       4 to 6 tbsp
custard apple(sitafal pulp) deseeded      1 1/2 cups


Method:

1. Make a smooth paste using the rice flour and 1/2 cup cold milk.
2. Mix this in remaining  milk and sugar and bring to a boil over a                                          medium flame stirring continuously.
3. Simmer for 5 to 10 minutes till the mixture thicken and rice flour                                                   is cooked.
4. cool completely and add the custard apple pulp.
5. mix well and chill for 3 to 4 hours
6. served chill.

Microwave Kalakand

Ingredients:
 
Ricotta Cheese - 15 oz (425 gm)
Sweetened Condensed Milk - 14 oz (396 gm)
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
Butter or Ghee (Clarified Butter) - about 1 tsp
Pistachios - 5

How to prepare

Crush the cardamom seeds and saffron strands in a mortar pestle to a fine powder.  Finely chop pistachios or any nuts of your choice.
Grease a big microwave safe bowl with few drops of ghee.  Add condensed milk and ricotta cheese.  Stir with a spoon so that ricotta cheese lumps are dissolved.
In case, ricotta cheese is not available, paneer/Indian cottage cheese would be a perfect alternative.

Microwave this milk and cheese mix for about 10 minutes.  After every 2 minutes, stir with a spoon.  Microwave again for 8 - 9 minutes.  Keep checking and stir after every 1 minute to avoid burning.  I microwaved this Kalakand mix for 19 minutes.  This time may vary depending on the microwave.
Add cardamom and saffron.  Microwave it for a couple minutes more or less until it turns granular and moisture is lost.
Grease a plate with few drops of ghee or butter.  Spread the hot mix evenly and garnish with chopped nuts.  While the mix is still hot, make cuts with a knife to form squares.  Let it cool before cutting the square pieces. Keep it refrigerated.  Serve Kalakand in cup cake liners.

KELE KI BARFI RECIPE

KELE KI BARFI RECIPE

                              Here's a tasty, nutritious recipe of a sweet dish with banana and coconut.

Ingredients:

•  4 large ripe banana (pake kele)
•  11/2 cup milk (doodh)
• 2 cup sugar
• 2 tblsp clarified butter (ghee)
• 75 gm coconut (nariyal)
• 1/2 cup crushed walnut (akhrot)

How to make

• Peel banana and mash them.
• Now cook mashed banana along with milk in a pan until milk dries up.
• Now add butter and stir continuously till it turns brown in colour.
• Now add sugar, grated coconut and walnut and stir.
• Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
• Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
• Garnish with dry fruits and serve.