Shahi Paneer Veggie Feast Gravy: The regal Flavors of Indian Cuisine. |

mughlai shahi paneer recipe, mughlai shahi paneer korma recipe in hindi, paneer korma recipe in english, paneer gravy veg recipes of india, easy paneer recipes with gravy How to make Royal Paneer Veg Gravy Recipe? Shahi Paneer Veggie Feast - Experience the regal flavors of Indian cuisine with this recipe. It combines soft paneer cubes and fresh vegetables in a rich and creamy gravy, offering a feast for your taste buds. Hindi... Ingredients: Grated Paneer: 100g Paneer Cubes: 1 cup Fresh Milk: 1/4 cup Fresh Cream: 4 tbsp Chopped Coriander: 2 tbsp Kasuri Methi: 1 tbsp Cumin: half tsp Ginger-chili paste: 1 tsp Coriander: half tsp Garam masala: half tsp Salt: as per taste Oil: 2 tsp Ghee: 2 tsp Green peas: 1 cup Finely chopped capsicum: half cup Cumin: half tsp Asafoetida: half pinch Pepper powder: half spoon Method: 1. Make a paste of cheese and milk in a mixer. 2. Put ghee in a pan and fry the paneer cubes. Remove the paneer to a plate and keep aside. 3. Now h

Recipe For Pineapple Barfi for Festival |


Easy and Yummy Pineapple Barfi Recipe.
A Delicious Indian Sweet.

Pineapple Barfi is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with mava, copra, milkmaid, pineapple and cardamom, and has a rich and creamy texture. This recipe will show you how to make pineapple barfi in a few simple steps.

Ingredients of Pineapple Barafi:

  • 1 cup of Khoya (Condensed Milk).
  • 1 cup of copra grits.
  • 1/2 cup of milkmaid.
  • 1/2 tsp of cardamom powder.
  • 4 to 5 drops of pineapple essence.
  • 2 tsp of pineapple crush.
  • A pinch of yellow food color.
  • 2 tsp of Ghee(Cream).

Mthod of Pineapple Barafi:

  1. Heat a pan over medium flame and roast the Khoya (Condensed Milk) for about 10 minutes, stirring occasionally, until it becomes dry and crumbly. 
  2. Transfer the roasted Khoya (Condensed Milk) to a bowl and set aside.
  3. In the same pan, add ghee and roast the copra grits for about 5 minutes, stirring constantly, until they turn golden brown. 
  4. Be careful not to burn them.
  5. Add the milkmaid, roasted Khoya (Condensed Milk), pineapple essence, pineapple crush, food color, and cardamom powder to the pan and mix well. 
  6. Cook for another 5 minutes, stirring continuously, until the mixture leaves the sides of the pan and forms a thick mass.
  7. Grease a tray with some ghee and spread the mixture evenly on it. 
  8. Press it gently with a spatula or your fingers to smoothen the surface. 
  9. Let it cool completely at room temperature or in the refrigerator.
  10. Cut into square or diamond-shaped pieces and enjoy your pineapple barfi. 

You can store the leftover barfi in an airtight container in the refrigerator for up to a week.


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