Kesar Badam KulfiFirst of all, I want to start with an explanation about paneer. Personally, I do not make it because it is very easy to find it here in the supermarket, handy to cook with it, and it is very affordable. Yesterday, I ask two blogger friends about making paneer (Viena and Helena), and both have great recipes of it. Therefore, here we have the links:
1) How to make paneer by Viena and How to make paneer by Helena . Both recipes are very similar, with great result.
2) In addition, Viena showed us how to make fried paneer balls in this link. This recipe is perfect to my previous recipes, and for future ones.
3) However, if you do not not have time to do it, then you can make the same recipe, but, you can add boiled potatoes (cut in pieces of 2cms by 2 cms) instead of using paneer. Thus, you can try the taste of this dish, adding a product that does not interfere with the flavour. Also, you can use boiled shrimps, but neither meat nor poultry.
Now to our recipe.....Have you ever try an Indian dessert or sweet?.....To me they are great!!....so creamy, aromatic, flavourful, and not difficult to make.....If you like cardamom, saffron, and rose water.....for sure you will enjoy them!!
Chenna for Rasgula
1 liter of milk (whole milk)
1 ½ tablespoon of white vinegar
Boil the milk in a medium heat. Once the milk is boiling, add the white vinegar and stir it until it curds. Turn off the heat, and leave it for 15 minutes. Strain it in a cheese cloth, and rinse it under a cold water to eliminate the vinegar. Hang it for 1 hour. You will end up with something like this.
Knead the chenna with your hands for 5 minutes, until is soft and do not have cracks. Add 1 teaspoon of all purpose flour, and knead for another 5 minutes. Divided it in 12 balls, and flatten them with your palms.
1 cup of sugar (cane sugar better)
2 cups of water
2 tablespoon of rose water
Boil the sugar, water, and rose water until sugar is dissolved. You can cook the rasgulas for 7 minutes in a pressure cooker, or 20 minutes in a regular pot. I prefer the regular pot because after 10 minutes I turn around the rasgulas. Take them out. Be careful....they are very hot!
3 cups of milk
4 tablespoons of sugar (more or less depending on your taste)
5 crushed cardamom
Sliced almonds and pistachios to garnish
Saffron to garnish
Boil the milk in a pot or pan at low heat. Add the sugar, and cardamom. Let the milk to reduce to 2 cups. Add the rasgulas, and simmer for about 5 minutes. Place it on a plate, let it cool, and garnish with almonds, pistachio, and saffron......ENJOY!
Kesar Badam Kulfi (Saffron, Almond, and Pistachio Ice Cream)
2 cups of milk (whole milk)
1 1/2 cup of milk powder
6 tablespoon of sugar
1/2 teaspoon of saffron strands
7 crushed cardamoms
2.5 cups of whipping cream
3 tablespoons of almonds (chopped)
3 tablespoons of pistachio (chopped)
Mix themilk, milk powder, sugar, saffron strands, and cardamoms. Let it boil for 5 minutes at very low heat. Let it cool and reserve. When it's cold, add the almonds and pistachio.
Whip the whipping cream. Mix it carefully with the milk/saffron mixture, and put it in the ice-cream mold that you want. Freeze it for two hours (or until set). Garnish it with saffron and pistachio. ENJOY!