Saturday, November 09, 2013

Almond Kesar Kulfi and Chanar jelabi for SNC Anniversary Celebration


Almond Kesar Kulfi and Chanar jelab

           Let Celebrate SNC ( South  North Challenge ) group anniversary, which  is one year and few days old..It has been a great team effort for last one year to achieve this milestone.. All the challenges were interesting and new experiences for me and for others as well. Congrats Divya Pramil for running this event successfully.  The motto of this challenge is to exchange one regional recipes of India, between South and North team, every month. 
             So I decided to pick two recipes from the past challenge to celebrate this success. When it comes to celebration,  we don't want skip cake cutting procedure. So I combined two dessert to form a cake for SNC..This thought end me up with this incredible Kulfi jelabi cake.
        The Base of this cake is Almond kesar kulfi, which was challenged by Shruti of Northern team, a couple of month before. I change pistachio with almonds in this recipe and I topped kulfi with chanar jelabi as a outer decoration. This delicious jelabi was challenged by Chandrani Banerjee for September month challenge. I personally thank Chandrani for introducing this delectable jelabi!!! I cant stop myself with one, Seriously addictive!!!!!
           We enjoyed this double treat for our Diwali and turned to unforgettable one.. Why you are waiting for??  Start and relish yourself with this outstanding desserts..
      
Almond Kesar Kulfi


Preparation time: 5 ~ 10 minutes
Cooking time: 1 hours
Freezing time: 6 ~ 8 hours
Serves: 5 ~ 6
Adapted from  shrutisrasoi for SNC Challenge

Ingredients:
1 litre milk or 2 - 12 oz can evaporated milk ( I used evaporated milk)
1/2 tin condensed milk
1/2 cup sugar
2 tbsp almond meal (optional, I mixed almond meal with 1/4 cup boiling milk and added to the mixture)
1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped Almonds or pistachios
1/4 tsp saffron
1/4 tsp rose water

Method:
1. Boil 1 liter or 2 cans evaporated milk in  heavy bottom pan. Take half cup of boiling milk  separately.

2. Mix cornflour in 1/2 cup milk with out any lumps and keep aside.



3. In the remaining boiling milk, add condensed milk and sugar. Mix and bring it to a boil again.



4. Turn the heat to medium - low and keep scraping the cream (malai) from the sides of the pan,  which will give thick texture to the mixture.
5. Mix almond meal with 1/4 cup of boiling milk in seperated bowl and the same to the milk at this  stage( Optional or ) and continue cooking until milk reduces to 3/4 quantity.

Adding Almond meal 
6. Pour the cornflour mixture into the milk mixture and stir continuously to avoid lumps.
 Stir well until the mixture becomes thick.
Corn flour mixture ( Sorry the picture is not clear)
7. Scrape the sides in between. Finally cardamom powder, saffron and chopped nuts. Remove  from fire and allow it to cool. Add rose water. Mix well.


8. Now pour the mixture into kulfi molds or in a small bowl, cover with the lid and freeze for 3 to 4 hours. ( If you are pouring it to small bowl, then plastic wrap the bowl, that cling wrap should touch the surface of the kulfi mixture. This will help to avoid ice forming).



9. Freeze it for 6 ~ 8 hours or until use.
10. When the Kulfi is completely set, keep the mold under tap water for a second and then slowly pull out the kulfi or keep the bowl in waterand gently transfer to the plate. Serve immediately.

                                     Almond Kesar Kulfi                                                                                                     
 Preparation time: 5 ~ 10 minutes
Cooking time: 1 hours
Freezing time: 6 ~ 8 hours
Serves: 5 ~ 6
Adapted from  shrutisrasoi for SNC Challenge

Ingredients:
1 litre milk or 2 - 12 oz can evaporated milk ( I used evapourated milk)
1/2 tin condensed milk
1/2 cup sugar
2 tbsp almond meal (optional)
1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped Almonds or pistachios
1/4 tsp saffron
1/4 tsp rose water

Method:
1. Boil 1 liter or 2 cans evaporated milk in  heavy bottom pan. Take half cup of boiling milk  separately.
2. Mix cornflour in 1/2 cup milk with out any lumps and keep aside.
3. In the remaining boiling milk, add condensed milk and sugar. Mix and bring it to a boil again.
4. Turn the heat to medium - low and keep scraping the cream (malai) from the sides of the pan,  which will give thick texture to the mixture.
5. Mix almond meal with 1/4 cup of boiling milk in seperated bowl and the same to the milk at this  stage( Optional or ) and continue cooking until milk reduces to 3/4 quantity.
6. Pour the cornflour mixture into the milk mixture and stir continuously to avoid lumps.
 Stir well until the mixture becomes thick.
7. Scrape the sides in between. Finally cardamom powder, saffron and chopped nuts. Remove  from fire and allow it to cool. Add rose water. Mix well.
8. Now pour the mixture into kulfi molds or in a small bowl, cover with the lid and freeze for 3 to 4 hours. ( If you are pouring it to small bowl, then plastic wrap the bowl, that cling wrap should touch the surface of the kulfi mixture. This will help to avoid ice forming).
9. Freeze it for 6 ~ 8 hours or until use.
10. When the Kulfi is completely set, keep the mold under tap water for a second and then slowly pull out the kulfi or keep the bowl in waterand gently transfer to the plate. Serve immediately.
  

Chanar Jelabi / Paneer Jelabi




Preparation time: 30 ~ 40 minutes ( includes paneer preparation + rolling jelabis)
Cooking time: 15 ~ 20 minutes
Yield: 25 ~ 28 mini jelabis as in picture depends on size and shapes)
Adapted from cuisinedelights for SNC Challenge

Ingredients:
4 cups whole milk
4 ~ 5 tbsp lemon juice or 1 large lemon
2 tbsp maida / all purpose flour
A pinch of baking powder
1/2 tsp cardamom powder
Milk as needed fo kneading
Oil for deep frying

For sugar syrup
1 cup sugar
3/4 cup water
1/2 tsp cardamom powder
Few strands of saffron

Preparation:
For Paneer: ( Check here for step by step picture)

1. Boil milk in a heavy bottomed pan. Add lemon juice and let it curdle. Mix and continue boiling  till the whey water is clear and the paneer is separated.
2. Now strain the paneer using muslin cloth. Then wash it in running water to wash any traces of  lemon and squeeze well to remove extra water. you can also hang the paneer in muslin/ cheese  cloth for about 30-45 minutes to drain the water.


For Shaping the chanar in to jalebi and to preparing syrup:

3.In a plate, transfer the freshly made paneer, all purpose flour, baking powder, cardamom powder.


4. Using your palm,  knead the mixture for about 7-8 minutes to get smooth dough.  If mixture is  too dry, sprinkle few drops of milk. Rest it for 5 minutes.


5. In the mean time,  add sugar and water in a pan. Mix and heat the mixture to boil.  Lower the  heat to minimum setting to get sticky syrup as we prepare for gulab jamun.  Add crushed  cardamom and saffron mix well and Keep it aside.



6. Now knead the dough again, divide the dough equally into small balls. Then roll them into thin  tube and then twist the ends of the tube to form a pretzel shape or coil shape.




For Frying:
7. Then heat the oil in medium heat and deep fry the jalebis in batches. When it cooked and change  it color, remove from the oil.  Drain excess oil and then add the fried jalebis to the prepared syrup  while it is still warm.

8. Let it soak for a while, about 2-3 hours. The jalebis will absorb syrup and will increase in size.
 Then serve it warm or cold as desired.

For Kulfi, Jelabi Cake.

9. Place the kulfi on the plate and decorate it with jelabis as you wish. Serve this yummiest treat on  Diwali...

                                  Chanar Jelabi / Paneer Jelabi                                                                                                      
Preparation time: 30 ~ 40 minutes ( includes paneer preparation + rolling jelabis)
Cooking time: 15 ~ 20 minutes
Yield: 25 ~ 28 mini jelabis as in picture depends on size and shapes)
Adapted from cuisinedelights for SNC Challenge

Ingredients:  

4 cups whole milk
4 ~ 5 tbsp lemon juice or 1 large lemon
2 tbsp maida / all purpose flour
A pinch of baking powder
1/2 tsp cardamom powder
Milk as needed fo kneading
Oil for deep frying

For sugar syrup
1 cup sugar
3/4 cup water
1/2 tsp cardamom powder
Few strands of saffron

Preparation:
For Paneer: ( Check here for step by step picture)

1. Boil milk in a heavy bottomed pan. Add lemon juice and let it curdle. Mix and continue boiling  till the whey water is clear and the paneer is separated.
2. Now strain the paneer using muslin cloth. Then wash it in running water to wash any traces of  lemon and squeeze well to remove extra water. you can also hang the paneer in muslin/ cheese  cloth for about 30-45 minutes to drain the water.

For Shaping the chanar in to jalebi and to preparing syrup:
3.In a plate, transfer the freshly made paneer, all purpose flour, baking powder, cardamom powder.
4. Using your palm,  knead the mixture for about 7-8 minutes to get smooth dough.  If mixture is  too dry, sprinkle few drops of milk. Rest it for 5 minutes.
5. In the mean time,  add sugar and water in a pan. Mix and heat the mixture to boil.  Lower the  heat to minimum setting to get sticky syrup as we prepare for gulab jamun.  Add crushed  cardamom and saffron mix well and Keep it aside.
6. Now knead the dough again, divide the dough equally into small balls. Then roll them into thin  tube and then twist the ends of the tube to form a pretzel shape or coil shape.

For Frying:
7. Then heat the oil in medium heat and deep fry the jalebis in batches. When it cooked and change  it color, remove from the oil.  Drain excess oil and then add the fried jalebis to the prepared syrup  while it is still warm.
8. Let it soak for a while, about 2-3 hours. The jalebis will absorb syrup and will increase in size.
 Then serve it warm or cold as desired.

For Kulfi, Jelabi Cake.

9. Place the kulfi on the plate and decorate it with jelabis as you wish. Serve this yummiest treat on  Diwali...  

Almond Kesar Kulfi and Chanar jelab

8 comments:

Asiya Omar said...

Wow ! Beautiful ! Yummy too.

Meena Selvakumaran said...

wow ,wonderful dessert,beautifully presented.

Shweet Spicess said...

Congratulations! lovely post!! I made channar jalebi once and dint soak for 2-3hrs, I tot i failed my attempt of make these jalebis :D I shall try out again :)

Chandrani Banerjee said...

Both are looks very delicious and yummy. Thanks for trying this paneer jalebi.

Cuisine Delights
My Event-SPOTLIGHT:"Festive Treat" .

Rafeeda AR said...

such a beautiful way of arranging the kulfi and jalebi... too good... yum...

Priya Suresh said...

Wow wat a gorgeous and beautiful presentation,prefect for the celebration.Both kulfi and chenar jalebi looks fabulous.

Manjula Bharath said...

wow wow that was an lovely idea to combine two dishes :) chennar jalebi and kulfi both look so delicious and tempting :)

Maha Gadde said...

very delicious luking sweet..awesum job..