Diwali is a time when you consume loads of sweets. Various types of sweet, various colors, self prepared or bought from the market but sweet is a must. When it comes a question of mawa with paneer it's really sounds awesome. Let me share my recent experience of preparing this delicious sweet dish at home.
Ingredients: ( for preparation of 30 pcs.)
Milk ( 4 lts.).
Sugar ( 1 and 1/4 th cup).
Food color ( yellow/orangish yellow).
Grated solidifies condensed milk(mawa)
Grated cashew nuts for garnishing.
Procedure: The procedure is depicted in a stepwise schematic fashion with the help of pictures. It has to be followed meticulously.
Step 1: Boil 4 lts. of milk in a container. When the milk is about to split in the high temperature then apply 2 tablespoons of vinegar/lime juice. The creme will be separated. You may take away the creme with a filter to separate from the water.
Step2: Prepare a sugar syrup in a container by mixing 1 and 1/4 th cup of sugar in half cup of water. Then heat on an oven till it becomes a thick syrup.
Step 3: Mix the grated solidifies condensed milk or mawa with freshly prepared cottage cheese(shown in step 1) with the sugar syrup. Heat the entire mixture till it becomes a thick solidified substance.
Step 4: Spread the solidified substance on a tray coated with oil and butter paper. Spread it evenly till it takes a nice flattened surface. Allow it to solidify for 5mintes.
Step 5: Remove about 1/8th part of the mixture in a bowl. Mix well with 2 teaspoons food color ( ornage/orange yellowish ) and leave.
Step 6: Spread the colored part of the mixture on the already spread portion. See that they solidify in two layers. Try to spread the colored portion evenly on the white part.
Step 8: Sprinkle grated cashew nuts on the evenly spread dough. Keep it in refrigerated condition for 4 hours. Remove it and cut into pieces.
After cutting it into pieces you may serve it in a beautiful well decorated tray. Your visitors will be spell bound. So, this diwali enhance your savings by preparing home made sweets.