This delicious Paneer and Cashew ladoo were shaped in my kitchen, infused with delicate ( kewra ) Screw pine and ( Gulab ) rose extract, beautifully melt in mouth, shines out like a bright ray of sunshine straight from heaven. While bask in a glory of sunshine, immerse in Holi mood, pop one in your mouth…straight away your hands reaches out for more.
If you haven’t thought about making anything for Holi, it’s not too late. All the ingredients are available in your kitchen. Try shaping this ladoos for friends and families, prepare using the same recipe or a little bit of imagination create some other flavours. Prepare and gobble one in to experience what I am talking about!
Wishing you a very happy colourful Holi! You will need :-
- 500 g Paneer ( homemade or store bought )
- 250 g raw cashew nuts
- 250 ml full fat milk
- 300 g sugar
- 2-3 drops kewra essence
- 2-3 drops rose essence
- 2 tbsp edible dried rose petals
- 1/4 tsp ghee or unsalted butter
- Edible glitter to sprinkle ( optional )
Method :- Soak cashew nuts in milk and leave it for 2-3 hours or over a night in a fridge. In a grinder grind cashews, milk, paneer and sugar till it’s get very smooth paste. Grease non stick pan or kadai with ghee. ( this step will prevent any sticking mixture to the bottom of pan ) Transfer the liquid mixture in to the kadai on a low heat. Keep stirring until the mixture gets thicker, mixture starts leaving the sides of the pan it becomes a one mass. Turn the heat off, and add essence and transfer the thick mixture in another plate. ( I divide the mixture in to half and added each essence in divided mixture ) I spread it rose mixture in a greased plate and made Barfee. Sprinkled rose teals on it. With the kewra mixture made ladoos. Keep it in a fridge for half an hour. Enjoy !
Thank you for stopping by 🙂
Sun dried tomato, chickpea cakes with cashew and oats
These burgers are made with very little oil and can be put to freeze too. Tofu is an excellent food from a health perspective, good source of protein, iron, calcium and other essential minerals, while Broken wheat provides good amount of fibre. You will need :-
- 250 g broken wheat ( smaller size )
- 300 g tofu ( completely drained and pat dried )
- 50 g roasted peanut powder
- 25 g roasted sesame powder
- 2-3 wholemeal toasted bread slices powdered
- 1 tbsp. garam masala
- 1 tbsp. red chilli powder
- 1/2 tsp. turmeric powder
- 2 tbsp. crushed green chillies and ginger
- Salt to taste
- 2 tbsp. lemon or lime juice
- 3-4 tbsp. fresh finely chopped coriander
- 3-4 tbsp. coarse semolina
- 1 tsp. red chilli flakes ( optional )
- 3-4 tbsp. for shallow frying
Method :- Clean and soak broken wheat for at least half an hour. Boil soaked broken wheat in a pressure cooker and leave it to cool completely . ( wheat should be cooked but needs to be quite dry too ) In a big bowl place all the ingredients except semolina, chilli flakes and oil. Combine everything well and make a dough. Refrigerate dough mixture for about an hour. Form the mixture in to 8-10 round patties. Coat them in semolina and red chilli flakes. Brush them with little oil. Heat griddle or nonstick tawa and shallow fry them until both sides turns light brown and heated through. These cutlets can be deep-fried too. Serve hot with green chutney .
Thank you for stopping by 🙂
