KESAR PANEER MAWA BURFI I KESAR MAWA PEDA I DIWALI SWEET RECIPES I MILK SWEET RECIPES

Kesar Burfi or Mawa Burfi or Paneer Burfi, is the easiest recipe to make in just 15 minutes. You just need a few ingredients to prepare the delicious Burfi. Milk sweets are my most favorite and thus also in the list. Within a day I can empty the sweet burfis…J Kesar paneer mawa burfi has mild color, mild sweet with the aromatic flavour of saffron. I had shared other paneer burfi for last Diwali.

I prepared the Burfi with homemade kova and homemade paneer, and everything with homemade gives you a fresh and unique taste. We really enjoyed the sweet and I got compliments from my family and neighbors also. Do the simple peda or burfi and enjoy the Diwali J The color of the burfi were in nice yellow color and I did not add any food color, just use enough saffron strands to the color and for flavour.

  

Category	Snacks
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Yields	3 Cups

Source – My Own 

INGREDIENTS

Fresh cream – 2 Tbsp

Condensed milk – ¼ Cup

Milk – 2 Tbsp

Saffron strands – 8-10

Homemade Paneer – ¾ Cup + 1 Tbsp  

Homemade Kova – ¼ Cup

Ghee – 2 Tsp + 1 Tsp for greasing

Pistachios, chopped - To garnish 

METHOD

• Soak saffron strands in warm water for 15 minutes.
• Grease the plate or tray with ghee and keep it ready.
• Add condensed milk and cream in a bowl and stir it till combined well.
• Then add the saffron milk to the condensed milk mixture, stir it well.

• Mash the khoya and paneer together till combined well.
• Now add the milk mixture to the kova-paneer and mix together without any lumps.

• Heat ghee in a pan (preferably non-stick pan), add the kova-paneer mixture and stir it on low flame for 2 minutes.

• The mixture will loosen first and then start thicken, when it leaves aside and form dough, switch off the flame and transfer into grease plate.
• Spread it with a greased knife or spatula and cool it for 10 minutes and then make shapes as your choices with knife or cookie cutter.

• Keep aside to let them cool down.
• Garnish with chopped pistachios and store it in an air tight container.

NOTE

• You can add sugar instead of condensed milk, but make sure add sugar after khoya melts.
• Instead of saffron add cardamom powder for white burfi.
• You can make it peda instead of burfi, keep the dough until it gets cool enough to handle. Knead it well into smooth and then divide equal balls and press it flatten to shape pedas.
• Consume within 2-3 days and keep it refrigerated.