Sweets for holi - laddu, barfi, milk cake & peda roll ......

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6 servings

Very Easy

35 min

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Ingredients

1)Mava Paneer Laddu:

• Fresh mava 200 g
• Fresh paneer 200 g
• Sugar, powdered 6-8 tablespoon
• Cardamom, powdered 2 teaspoon
• Almonds, chopped 2 tablespoon
• Pistachios, chopped 2 tablespoon
• Saffron a few strands

2)Coconut Barfi:

• Coconut, freshly grated 3 cups
• Sugar 2 1/2 cups
• Water 2 cups
• Cardamom powder 2 tablespoon
• Saffron a few strands
• Ghee 3 tablespoon
• Silver foil

3)Mava milk cake:

• Milk 2 litres
• Sugar 150 g
• Fresh curd 4 tablespoon
• Cardamom powder 1 teaspoon
• Saffron a few strands

For garnishing:

• A few almonds and pistachios

4)Stuffed peda roll:

• Khoya, grated 2 cups
• Sugar 1/2 cup
• Dry pistachios 1/2 cup
• Cardamom powder 1/2 teaspoon Saffron
• a few strands Silver foil

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Preparation

• 1)Mava Paneer Laddu:
  Grate the paneer, and knead it well. Mix both the paneer and khoya. Add sugar, and knead well until you get a smooth texture. Add the cardamom powder and the chopped almonds and pistachios. Mix well. Dissolve the saffron in a little milk, and add it to the above mixture. Mix well. Make small balls. Store the mava paneer ladoos in the refrigerator.
• 2)Coconut Barfi:
  Mix the sugar and water and bring it to a boil. When the syrup starts boiling, strain the syrup to remove dirt and continue boiling until you get a syrup of two-thread consistency. Heat the ghee. Stir fry the coconut for two minutes on a low flame. Mix it with the sugar syrup. Dissolve the saffron in a little milk, and add it to the above mixture along with the cardamom powder. Mix well. Spread the mixture on a flat tray. Cover with silver foil. Allow it to cool. Cut into desired shapes and serve.
• 3)Mava milk cake:
  Mix the milk and curds, and bring it to a boil. Add sugar. Cook on a medium flame, stirring continuously until the mixture thickens. Dissolve the saffron in a little milk, and add it to the above mixture. Also, add the cardamom powder. Mix well. Spread the mixture on a flat plate. Allow it to cool. Soak the almonds and pistachios in water for some time. Remove skin and chop finely. Sprinkle it over the milk cake. Chill for two to four hours. Cut into pieces and serve.
• 4)Stuffed peda roll:
  Mix the khoya and sugar, and cook on a low flame, stirring continuously until the sugar dissolves and the mixture is of a smooth texture. Dissolve the saffron in a little milk, and add it to the above mixture. Add the cardamom powder. Mix well. Allow the mixture to cool completely. Soak the pistachios in water. Peel and chop coarsely. Keep aside. Divide the khoya mixture into equal portions. Make even size rounds. Stuff a little pistachio in the centre and seal the edges to form a roll. Garnish with silver foil.

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