Seasons of spring brig on floral fragrances, honey colored pleasant mornings, and breezy soothing evenings. The season of spring also brings the onset of festivals like Basant Panchmi and Holi . The floral fragrances floating in the air inspired me to bring to you a recipe that is a family favorite during this time of the year.
Let this mild and fragrant dessert bring to u a joyous Basant Panchami ..and Happy Holi
Gulaab Ki
Thandi Kheer
Milk
500 ml
Paneer
50g
Khoya
50g (grated)
1
tsp corn flour
Sugar
¾ cup (powdered)
Gulkand
1 heaped tbsp (rose petal relish )
Rose
water 1 tsp
Rose
petals fr garnish
Method
Heat milk till it gets a little
thicker
Blend the paneer in the mixer till its a smooth paste and add to the milk
Add khoya and sugar and and stir it for a few minutes on a slow flame
with a little cold milk, dissolve the corn flour
add to the milk and stir till the milk thickens avoiding lumps
Add the gulkand and rose water and stop coking
Serve chilled garnished with rose petals
P.s. do wash the rose petals before use . soak them in chilled water for better look
P.s. gulkand can be bought from any paan shop
Let this mild and fragrant dessert bring to u a joyous Basant Panchami ..and Happy Holi
You always make me to miss you with such posts :(
ReplyDeletecook them..... and i ma rite there .... with u
ReplyDeleteYummy kheer, mouthwatering here.....
ReplyDeleteInviting you to visit my space at your leisure.
http://sanolisrecipies.blogspot.com
hey sanoli
Deletejust followed your blog... will go thru it in greater detail :)
regards
rahul
Is this similar to chanar payesh? Nice recipe if I substitute khoya with milkmaid will it be fine?
ReplyDeleteHi Barnali,
Deletethe texture is similar to chhanar payesh ... only this is much much easier to make :)
Khoya adds a richness and a grainy texture on the tongue which milk maid wont be able to give... and yes milk maid will make it sweeter