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Wednesday, 28 June 2017

Cashew nut and paneer barfi


This is a sweet Indian dessert.
It is simple to make and serve.


INGREDIENTS

1 Cup (150 g) raw cashew nuts (skin removed)
250 g paneer
3/4 Cup (150 g) sugar
1 Cup milk
2 Tabsp ghee
1/2 teasp cardamom powder
Chopped pistachio


UTENSILS

Bowls
Blender
Metal plate
Non stick pan
Brush
Plastic spatula
Modak mold


WHAT IS PANEER?

Paneer (pronounced panir) is fresh cottage cheese. It is fresh curd cheese. It is white, soft (like tauhu) and crumbles easily. It is made by mixing milk with vinegar and then strained to remove excess liquid. It is sour.


WHAT IS MODAK MOLD?
It is a plastic mold for shaping dumplings into pointed domes.


METHOD
  1. Soak cashew nuts in milk for 2 hours.
  2. Blend soaked cashew nuts till coarsely fine (becomes a runny chunky white milk)
  3. Add sugar and blend
  4. Add paneer and blend (becomes a thick white mixture)
  5. Fry in non stick pan in 2 Tabsp ghee. Stir all the time. Use med-low heat (becomes thick and pliable).
  6. Stir until semi-solid. Switch off heat. 
  7. Add cardamom powder to mixture in pan and stir thoroughly to mix.
  8. Use ghee to grease a metal plate. 
  9. Pour white putty mixture onto a pre-greased metal plate and spread mixture evenly.
  10. Sprinkle chopped pistachio onto mixture and gently press pistachios into the surface
  11. Leave for 3-4 hours in a cool place or in front of a fan to set before cutting
  12. Cut in to square pieces and arrange on a plate
  13. Extra paste can be pressed into modak pieces
  14. Serve squares separate from modak.
  15. Refrigerate leftover barfi for up to a week.

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