Homemade Sago Kesariya Barfi with paneer milk
Ingredients
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1/2 cup sabudana
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50 gm paneer
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1/2 glass milk
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Leftover sugar syrup (I had used the sugar syrup from my earlier gulab jamun recipe)
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Turmeric powder (coloring agent)
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2 spoon cornflour powder
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5-6 Glaced cherry
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1 tea spoon desi ghee (to grease out the tray)
Cooking Instructions
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1
First you have to soak sabudana for 4 hours separately
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2
Now blend milk and paneer in a blender to get a smooth mixture
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3
Now take non stick pan, add soaked sabudana, mixture of paneer and milk and sugar syrup and let it cook on medium flame
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4
Now add little quantity of turmeric powder as coloring agent
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5
Mix 2 spoon of cornflour in a small glass of water and add it to the pan
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6
Now let the mixture in the pan thicken
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7
When its thick enough, add little ghee on the barfi tray and grease it out. Helps in removing the barfi later easily.
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8
Now pour the hot mixture on the tray and spread it well.
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9
Leave it aside for 1 hour so that it dries up
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10
Once the mixture cools down to room temperature, use a knife and cut the mixture into small shapes as you like.
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11
Your homemade sabudana milk and paneer burfi is ready to eat
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12
Eat and share as well.
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13
Hope u like it 😀😀😀
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