You must try these easy recipes from Bethica Das in Sharjah.
Beetroot Kalakand
A healthy version with the goodness of paneer and beetroot.
Ingredients
- 200 gm paneer, crumbled
- 2 tbsp fresh grated coconut
- 1 tbsp ghee
- 3 tbsp beetroot puree
- 2 tbsp milk powder
- 2-3 tbsp sugar (you can also use brown sugar)
- A pinch of salt
- 1/3 cup milk
- 1 tsp rose water
- 1/4 tsp cardamom powder
- 1 tbsp pistachios, chopped
Method
- In a non-stick pan, add all the ingredients (except pistachios) and gently stir on a low flame till the mix starts to leave the sides of the pan.
- Transfer it to a greased plate and garnish with chopped pistachios.
Allow it to cool and refrigerate for some time.
- Cut into desired shapes.
Garnish as desired with your favourite toppings and enjoy it chilled or at room temperature with your loved ones.
Green Peas Kalakand
Ingredients
- 1 cup green peas (you can use frozen peas), blended
- 200 gm paneer
- 2 tbsp milk powder
- 4-5 tbsp powdered sugar or to taste
- ¼ tsp cardamom powder
- 1 tbsp ghee
- Pinch pf salt
- ⅓ cup milk
- 1 tsp kewra water
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- 1 tsp dry rose petals
Method
- In a non-stick pan, add blended peas and stir fry till dry.
Keep aside.
- In the same pan add all the ingredients (except almonds and half of the pistachios) including the green peas.
Mix and stir on a low flame till it starts to leave the sides of the pan.
- Transfer to a greased plate and garnish with the chopped almonds, remaining pistachios and dry rose petals.
Allow it to cool and refrigerate for some time.
Cut as desired and enjoy at room temperature or chilled.
So, Dear Readers what are you cooking this Diwali?
Do you have a traditional recipe, which has been handed down by your mother or mother-in-law?
Would you be indulging in sweets made in ghee or opt for the healthy, fat-free varieties?
If you are cooking something creative, please share your recipes and we'll publish the best ones on Rediff.com.