Paneer Burfi | Gheeless Burfi | Easy Burfi Recipe | Burfi Without Ghee Or Oil | How To Make Paneer Burfi Recipe
Guess everyone has been drenched with festive mood already and hope plans have been made about the celebs. We do not celebrate Diwali at home but I wanted to post some special recipes for readers and friends who would be celebrating it. There are many who would prefer easier yet tastier sweet recipes as some do not prefer spending long hours in kitchen and while others do not wish to take risks with the sugar syrup consistencies. So here's an exquisite, delightful tasting burfi recipe using paneer and few other ingredients which is super easy. You don't need ghee or oil or condensed milk yet, it really tastes awesome even without such richening ingredients and I am definitely not exaggerating here. No sugar syrup and no consistencies are needed. Just grab your ingredients and make these burfis without any worries. This one's a last minute fix as you don't even have to put in much effort or time unless you use homemade paneer. The recipe tastes yum with a wonderful flavor and the crunchy titbits of nuts makes it scrumptious. It is a beginner friendly recipe as it does not involve much ado and can be prepared real quick. Whatever you do you will never get it wrong. Lets see how to get it done.
INGREDIENTS
Makes 8 to 10 burfis
Total Preparation Time - 15 minutes
- Homemade Paneer - 100 grams (Or even store bought ones would do)
- Maida / All purpose flour - 4 tablespoons
- Milk - 100 ml
- Sugar - 75 grams (I used 50 grams for a subtle sweetness)
- Cardamom pods - 10 (crushed slightly)
- Rose essence - 1/4 tsp
- Chopped nuts - 2 tablespoons (almonds or pistas or cashews or roasted peanuts)
- Yellow food color - 2 pinches (You can use any color of your choice)
- Saffron strands - Few pinches (optional)
- To make Homemade Paneer (you can use store bought ones instead)
- Full Fat Milk - 1 liter
- Vinegar - 1.5 tablespoons (or) Lemon juice - From one lemon
PREPARATION METHOD
TO MAKE PANEER (Takes about one hour and 30 minutes) To make paneer take about a liter of boiled full fat milk and pour vinegar or lemon juice into it when it is warm/hot. Stir well and set aside for about 10 to 15 minutes.
After the aforementioned time you will be able to see that the curd has separated from the whey.
Now pour this mixture through a fine cloth and separate the precipitated curd from whey water. (You can also use a very fine sieve but a cloth works better)
Now squeeze off water gently see that you don't press too hard, as the curd might squeeze out of the cloth.
Now fold the cloth around the paneer tightly and place some heavy vessel or something heavy over it to squeeze out remaining water. Leave aside for atleast 45 minutes.
Then remove the fresh from the cloth and refrigerate if needed. I used it the next day for making burfis. You can use it immediately or store and use later.
BURFI PREPARATION
Grate paneer and add it into a blender, pour milk and blend it into a smooth paste. Keep aside. (I used homemade paneer which was softer, so I was able to mash it without a blender)
Place a pan on flame and after it heats up add chopped nuts and dry roast (i.e. without oil) them for a few minutes. Remove from flame when it smells good. Then roast maida in the same pan for about 2 minutes on low flame. See that you don't burn it. Remove from flame and set aside.
Add the paneer+milk paste into a pan and place on flame. Mix well using a ladle for a minute then add sugar and stir well. Now the mixture will become slightly watery.
Add essence, color, cardamom pods and stir. Cook for a minute on medium flame stirring frequently.
Then add the roasted maida and stir quickly, add chopped nuts and stir. The mixture will thicken immediately, it will form a single mass which will not stick to the pan. Remove from flame and transfer into a pan or plate. (you can slightly grease the pan if you wish)
Then flatten it well using a ladle or spoon, add some chopped nuts, saffron strands and press, leave aside until it cools down. (You can also turn it into ladoos if you wish)
Now cut into desired shapes. I made simple rectangles.
Serve or store in a refrigerator. (Stays well for 3 to 4 days when left at room temperature and longer when refrigerated; maxm upto a week)
TIP 1: Homemade paneer tastes better than store bought ones.
TIP 2: Adding color is optional you can add any food color you like or skip food colors.
TIP 3: You can add some ghee if you want but its not necessary as the burfi tastes yum even without any ghee.