Mawa Paneer Burfi

This Diwali I made this rich, soft, and flavorful burfi. It is also quick and easy to make. The Pineapple provides light and fresh twist, also it is great surprise in the mithai. One can use oranges, grapes, or mango as well.

Ingredients :-

• 1 cup Mawa/Khoya, grated
• 1/2 cup Paneer, grated
• 5 Cashews
• 5 Almonds
• 10 Pistachio
• 3-4 tbsp Sugar, or to taste
• 1/4 tsp Cardamom
• 1 tbsp Milk
• 1 tsp Rose Water
• Green Food Color
• Pineapple, canned and cut into small pieces
• Cherries
• Silvar Foil (Chandi Varak)

Method :-

1. Mix cashews, almonds, pistachio, and sugar in food prosessor until they are in powder form.

2. In bowl mix mawa, paneer, milk, and add dry fruits mixture.

3. Mix well and knead to a smooth dough.

4. Heat ghee in nonstick pan. Heat dough on low heat until sugar is melted. Keep Stirring.

5. When sugar is melted, add green color, rose water, and let it heat on medium low heat for 3-4 minutes. Then let it cool for some time.

6. Now make small balls from the dough while it is still warm and stuff pineapple in it and cover it well. Give shape you want.

7. Put silvar foil first, and cherry on top.

Enjoy...

Happy Diwali & Prosperous New Year

Hey All,

I wish you all "Happy Diwali" & "Happy New year" "Saal Mubarak" from me and my family. 

On the auspicious day of Festival of lights..May the joy, Prosperity, and happiness. Glow your days, in the year ahead. SHUB DIPAVLI :))

Cooking Garlic Paste

In Gujarat, one find this garlic paste in every household. It is also called "Lasanwalu Marchu" means chili with garlic. This is multi-purpose paste and can be used in everyday cooking items like gravy, dry subji, daal, grilled sandwich, and kadhi. It gives amazing garlicky taste and smell.

Ingredients :-

• 35 Cloves Garlic, roughly chopped
• 1 tbsp Red Chili Powder
• 1 tsp Cumin Powder
• 1-1/2 tsp Salt
• 3 tbsp Water
• 1 tsp Kashmiri Red Chili Powder
• 3 tbsp Olive Oil

Method :-

1. First add water in blender or prosessor and after that add garlic, red chili powder, cumin powder, and salt.

2. Make smooth paste. Take this out in a bowl.

3. Then heat olive oil for 2 minutes on medium heat, then add Kashmiri red chili powder in it and stir.

4. Pour this mixture in paste and mix it very well.

5. Refrigerate this paste in glass container for longer use, aorund 15-20 days.

Enjoy...