Since the mango season started blogosphere is flooded with mango recipes and one of the most posted recipes is the Mango Mastani. Mango Mastani’s origin can be traced back to Pune. It is a mango milkshake usually served with icecream and nuts. But I have made a little different version. As I told you earlier, I am trying to give only healthy foods to Sruti and though she was asking me for a glass of mango mastani for a long time, I was just postponing it. Many recipes I read used icecream in both the milk shake and the topping. I wanted to skip the icecream part but didn’t have a clear idea of what to do instead.
Posts tagged SAFFRON
The next Swedish bread I made last week is the saffron bun. I am sure many of you would be familiar with this saffron bun. Saffron is added while kneading the dough and it gives an amazing colour to the final buns. These buns are made for Swedish Christmas time St Lucia feast on December 13th. Made in the shape of S, they are also studded with raisins.
This no bake Crustless Pistachio Saffron Cheesecake shots are my entry for the third day of dessert in glass theme. Yesterday I was telling you about my experiments with the cheese cake mixture which sets beautifully and slices neatly without melting. I have happy news to share. I just found out the best cheesecake mix recipe using china grass. From now on, I will be doing different cheesecakes without the danger of failure. And with the best home made cream cheese recipe, I think my folks at home are going to be really happy.
To finish this week’s Punjabi dishes, I selected an easy to make and rich and delicious dessert. Topped with almonds and saffron, this rice and milk based dessert is out of the world. When I searched for recipes, I found so many variations. So keeping the basic concept, I just made the recipe according to our taste. This is allowed to set in terracotta bowls in the fridge. To make sure that the top of the phirni doesn’t dry out, it is covered with cling film or foil and then refrigerated.
Citric Acid-1/2 tsp
Condensed Milk-1 tin / 400 gm
Full Cream Milk-2 cups
Milk Powder-300 gm
Cardamom Powder-1/2 tsp
Saffron- a generous pinch
Pistachios and Silver Leaf for topping
1. Boil milk in a large container.
2. Mix citric acid with 1/4 cup of water.
3. Add it to milk when it starts boiling.
4. Switch off flame and wait until the milk curdles completely.
5. Line a sieve with cotton and pour the curdled milk into it.
6. Cover and set aside until the water is fully drained.
7. Now in a food processor, add the drained paneer, condensed milk and milk powder along with 1 1/2 cups of milk.
8. Run the processor until all the ingredients are completely incorporated.
9. Now pour this into a heavy bottomed pan.
10. Soak saffron in a tbs of warm milk for 10 minutes.
11. Add it to the remaining 1/2 cup milk and mix.
12. Add this saffron infused milk and cardamom powder to the pan. Mix thoroughly.
13. Heat this mixture on low flame. You need a lot of muscle power now.
14. Never leave it for even a second. Keep on stirring.
15. Add ghee by table spoons at regular intervals.
16. Keep on stirring until the mixture becomes very thick and does not stick to the finger when touched.
17. Grease a plate or a tray with ghee.
18. Transfer the thick dough like mixture into the tray and pat it make the surface smooth. you can also use the back of a ladle to smooth out the top.
19. Run the pistachios in mixer until coarse.
20. Scatter it evenly on top and press to embed.
21. Apply silver leaf on top and allow it to cool completely.
22. Slice into small squares, remove from tray and store in air tight jar.
23. Keep it refrigerated.
Lassi is a perfect cool beverage served during meals. This lassi is rich because of the cream and saffron. It is very easy to make and is perfect for this scorching heat. Though saffron essence is used, I used saffron strands instead. It made the lassi flavourful and colourful. I used curd instead of cream as I thought it would be very heavy after a heavy meal. The tang form the curd paired very nice with the lassi.
Today is the first day of Blogging Marathon #22 Week 2. I will be posting some recipes for Diwali. This is my second attempt in creating kesar badam burfi, and this time I got a delicious peda. Last time I tried out a recipe from the ne and it turned out to be kesar badam halwa. So to bring it to burfi consistency, I needed to reduce the milk content in the mixture. I tried out my own recipe for the second attempt and ended with a peda which is soft but firm unlike the halwa. I think next time I will surely get the burfi perfect. My daughter loved these pedas and this is part of my Diwali sweets.
I haven’t tasted this burfi before. When a friend of mine has asked about this sweet which is available in Bangalore, I started browsing for recipes. There was a single recipe in various food sites and so I bookmarked that recipe. I tried it yesterday. As there was milk in the recipe, it came out so soft. But I don’t know whether I can call it burfi. This is a super rich sweet with almonds, saffron and condensed milk. It tastes so delicious and is perfect for festivals. Today I am celebrating my birthday and this is a visual treat to all my friends out there.