Homemade Sago Kesariya Barfi with paneer milk
Homemade Sago Kesariya Barfi with paneer milk

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade sago kesariya barfi with paneer milk. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Homemade Sago Kesariya Barfi with paneer milk is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Homemade Sago Kesariya Barfi with paneer milk is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade sago kesariya barfi with paneer milk using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Sago Kesariya Barfi with paneer milk:
  1. Get 1/2 cup sabudana
  2. Prepare 50 gm paneer
  3. Make ready 1/2 glass milk
  4. Make ready Leftover sugar syrup (I had used the sugar syrup from my earlier gulab jamun recipe)
  5. Get Turmeric powder (coloring agent)
  6. Make ready 2 spoon cornflour powder
  7. Prepare pinch kesar (saffron)
  8. Take 5-6 Glaced cherry
  9. Prepare 1 tea spoon desi ghee (to grease out the tray)
Steps to make Homemade Sago Kesariya Barfi with paneer milk:
  1. First you have to soak sabudana for 4 hours separately
  2. Now blend milk and paneer in a blender to get a smooth mixture
  3. Now take non stick pan, add soaked sabudana, mixture of paneer and milk and sugar syrup and let it cook on medium flame
  4. Now add little quantity of turmeric powder as coloring agent
  5. Mix 2 spoon of cornflour in a small glass of water and add it to the pan
  6. Now let the mixture in the pan thicken
  7. When its thick enough, add little ghee on the barfi tray and grease it out. Helps in removing the barfi later easily.
  8. Now pour the hot mixture on the tray and spread it well.
  9. Leave it aside for 1 hour so that it dries up
  10. Once the mixture cools down to room temperature, use a knife and cut the mixture into small shapes as you like.
  11. Your homemade sabudana milk and paneer burfi is ready to eat
  12. Eat and share as well.
  13. Hope u like it 😀😀😀

So that’s going to wrap it up for this exceptional food homemade sago kesariya barfi with paneer milk recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!