Sevaiyan and Paneer Burfi

Just a few days post the Ashadhi Ekadashi , and the air is already filling with the holy festivities! Thats the best thing of being an India , in India! We always have something to celebrate all year round! And celebration means meeting up with relatives , friends and of course Sweets and Mithais!

And with the holy month of Shrawaan just a fortnight away , everyone is gearing up for the season of feasting and fasting , especially in Maharashtra!
So this year , especially for the festivities , we have decided to make and share some new innovative mithais , apart from the traditional ones made , just for the occassion.

This Paneer and Vermicelli Burfi is one such innovation. Quick and easy to make and ofcourse Delicious!

Ingredients:

For the seviyan layer:
Ghee                             2 tsp 

Seviyan                        1 cup 

Sugar                           1/2 cup 

Milk powder                 1/2 cup 

Milk                               1 cup

For the paneer layer: 

Paneer                         1 cup

Milk powder                 3 tsp 

Powdered sugar         4 tsp

1/2 tsp Elaichi  powder

Blanched Almond sliver and Kesar for garnish

Method:

In a microwave oven proof bowl heat the ghee and roast the seviyan on microwave high for 1 min. Remove and add the milk powder, sugar and milk and stir. Now microwave on high for 5 mins or till the milk evaporates but the mixture remains moist. Remove, add a little elaichi powder and cool a little.

In a bowl mix the grated paneer, milk powder, sugar and elaichi powder.

Grease microwave proof dish with little ghee. Put in the seviyan and spread them evenly. Add the paneer and layer it evenly on top.

Bake at 180 degrees for 10 mins. on low rack.

Cool and cut into desired shape and garnish with kesar and slivered almonds.

Winner of




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