Saffron & Almond Paneer Dessert - Daily Calcium Supplement - Andhra Telugu Sweets - Indian Mithai


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Recipe Text


This is a daily recipe suggested for nursing mothers and Elders at home. Emphasis is on being organic and avoiding chemicals.  This is what I'm following at my place every day.

Please remember that calcium can be absorbed only in the presence of Vitamin D which comes naturally from Sunlight. Have a stroll in sun-light or atleast expose your body to sunlight every day to get the benefits of the following recipe.

Ingredients:

  • Milk – 500ml
  • Powdered Sugar – 2tsps Or
  • Artificial Sweetener – To Taste
  • Almonds – 10 (Optional)
  • Saffron – Few Strands (Optional)


(Online Conversion utility to convert Gms to Cups & Temperatures etc)


Preparations:

Earlier we have learnt how to curdle milk using few methods in “How To Make Paneer” recipe. For daily requirement, now let us learn to make a “Starter Stock” in a natural way using natural products to curdle milk. Take 600ml buttermilk and add 600ml water and mix in a jug. Cover the jug and keep it aside overnight without disturbing the bowl and its ingredients at room temperature.  Take almonds in a bowl and add water till almonds are immersed fully. Soak almonds in water overnight.  Next day morning observe that whey has separated from buttermilk. Carefully, without disturbing the jug transfer the whey into another jug. The “Starter Stock” is ready to curdle milk. Buttermilk ferments when kept at room temperature overnight. The sourness of the fermented buttermilk comes out along with the whey---so remaining buttermilk may be used comfortably. Chill the remaining buttermilk in refrigerator. Add sufficient jaljeera powder to the buttermilk and mix well. Pour the prepared buttermilk in glass mugs and serve. Even if the buttermilk turns sour slightly adding jaljeera powder enhances the taste and we get a tasty buttermilk drink. We can even use this buttermilk to prepare Menti Majjiga or Majjiga Pulusu. Take the soaked almonds and peel them and keep aside till use.

Method:

Take 500ml milk into a bowl and heat it on stove top. Heat the milk till it reaches a boil. Then switch off the stove and take around 50ml milk into another bowl and keep it aside. Take the prepared starter stock and pour into the hot milk in thin stream. Keep stirring the milk while adding the buttermilk whey. Do not pour the entire whey at one go---pour in thin stream while stirring the milk. Pour the whey till milk curdles. Keep this curdled milk bowl aside till cool to touch.

Take a jar and place strainer in it. When the curdled milk has cooled to room temperature (or till warm), separate the whey by pouring into the jar through strainer. Collect all the whey and keep it aside. The leftover curdled milk or chenna may be consumed as it is or mix some sugar and then eat it. Take a clean bottle and place a funnel with a strainer in it. Pour the remaining fermented buttermilk whey into the bottle. Fill the bottle with the fresh whey collected from curdled milk. Cover the bottle and keep it aside at room temperature. The fermented buttermilk whey helps in fermenting the remaining whey. Milk curdles fast with fermented whey.

Next day repeat the above process once again starting from adding water to buttermilk to collecting another bottle of whey. On third day, curdle milk using first day’s bottle of whey. As we have seen boiling milk on stove top earlier let us see how to boil milk using a microwave oven. Take 500ml milk in a microwave safe bowl and place this bowl in microwave oven. Heat milk in microwave oven, on high power for 5 minutes or till milk reaches a boil. As soon as milk boils do not remove the bowl from oven. Take a ladle and stir the milk in the bowl in oven---doing this the trapped heat inside the milk escapes and it would be safe---or else the milk spills and may burn your fingers with the hot vapor trapped. Carefully remove the bowl using mittens. Take around 50ml milk into another bowl. Take the first day’s whey and pour in thin stream into the hot milk stirring. Keep stirring and adding the whey till milk curdles. Once the milk curdles, keep the bowl aside to cool to room temperature. Around half the bottle of whey would be necessary to curdle milk. Observe the bottle of remaining whey. Observe some sediments settling at the bottom of the bottle. Transfer the clear whey into another clean bottle and discard the remaining whey in the first day’s bottle. Collect fresh whey from the curdled milk mixture. Fill the remaining portion of the bottle with the fresh whey. The older whey is already fermented---hence it helps in fermenting the remaining whey. Daily repeat this process and make chenna using the stocked whey and make fresh stock with the fresh whey. Fermented whey curdles milk fast---so it is necessary to maintain at least two bottles of whey. Fermentation of whey would be faster in hot weathers (Summers) and takes longer time to ferment in cold weathers (Winters)---so maintaining two bottles of whey would be convenient to curdle milk using natural products.

Making Paneer Dessert:

To the curdled milk (Chenna) add powdered sugar and mix lightly. Adding powdered sugar mixes fast---or add artificial sweetener for those who are diabetic or calorie conscious. Mix lightly to retain the grainy texture of chenna (Do not make into a paste). Transfer the prepared chenna into two serving bowls. Add the milk which has been kept aside. The added milk softens the chenna. Serve as it is or garnish with peeled almonds and serve.

Daily intake of this paneer dessert gives strength to the body, providing sufficient calcium to the body and keeping the bones strong. Daily after morning breakfast have this dessert and one would not feel hungry till afternoon. With 500ml milk we get chenna to serve to two people. Adding almonds is optional---having almonds make one feel heavy and full. Enjoy this dessert and maintain good health.

To enhance the taste of the paneer dessert, add few strands of saffron.

Kesar (Saffron) Badaam (Almonds)Paneer Dessert:

Mix powdered sugar in chenna and mix lightly. Transfer the prepared chenna mixture to serving bowls and add the milk which has been kept aside. Add two strands of saffron per cup and press with a spoon. After few seconds the saffron mixes with milk and flavors the paneerdessert. Garnish with blanched almonds and serve the tasty kesar paneer dessert.

Points To Notice:

I have shown here the paneer dessert with 500ml milk which would serve two people.

Generally addition of sugar is not advisable, however as chenna tastes bland, adding some sugar will enhance the taste---use minimal quantity of sugar.

Here I have used powdered sugar as it mixes well.

Almonds and saffron are optional only---for daily requirement one may even avoid them if not affordable.

If by any chance one forgets to soak almonds overnight, just boil them in microwave oven for 30 to 40 seconds and the skin peels off easily---or just soak them for an hour and the skin comes off.

In Indian context, do not stock more than two bottles of whey as it may give out a stink (of alcohol) after two days and the chenna made with such whey tastes bad. However in colder regions, you may need to keep more bottles with longer standing time for fermentation.

If by any chance there is excess stock (or whey), for continuity, take half bottle of whey into a new clean bottle and fill it up with water. Keep this bottle aside to ferment and then use.

Our body system suffers due to usage of chemicals when regularly used in the form of pills, artificial sweeteners, artificial colors, synthetic substances like essences and colors and so many food storing chemicals. For enhancing flavor to the food we prepare, we use all the artificial things and our poor body suffers to expel all the unwanted things. As far as possible prepare food with fresh and natural ingredients to keep good health. And when using artificial things consume in limited quantities and limited number of times.

In the above recipe one can easily curdle milk using white vinegar. However I have given importance to preparing and maintaining a starter stock to avoid chemical usage. As it is suggested as a part of the daily menu, I want to use chemicals as less as possible and go organic way.

While growing old, body requires calcium to strengthen bones. Often we take calcium tablets to provide calcium to our body. Often we hear that stones are formed in kidneys due to excess usage of calcium tablets. Body absorbs easily calcium or for that matter any nutrients, when provided through natural products. We all know that milk provides lot of calcium. After a particular age as we elders do not play like children, it would become difficult to digest milk. So it is advisable to avoid heavy things like milk, khoa, milk shakes and milk burfis among milk products. Instead replace them with curd, buttermilk, smoothies made using curd, alternative milks like soya milk, paneer (preferably homemade and made with low fat milk)etc., --- they are easy to digest for sedentary people.

To avoid osteoporosis in old age, have paneer and buttermilk daily to provide sufficient calcium to body to strengthen bones. One may not like to eat a bland tasting chenna daily----so enhance its taste adding few almonds and saffron along with a minimal quantity of sugar.

Serve chenna to elders and nursing mothers.


Encourage children to have milk as much as possible because it would have other vital components of milk. Only when calcium intake needs to be increased without effecting digestion, I suggest this Paneer dessert. It dosen't mean that children should not be given this Paneer desert.

Enjoy good health !!!!



Take precaution:

Saffron should not be used in pregnancy because it may cause miscarriage.


Almonds contain oxalates and excessive oxalates can cause crystallization. So people having kidney or gallbladder problems should avoid eating almonds
.


I give the following for additional reading


Benefits of Almonds
( From http://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-almonds.html )

Almonds are also known to have great medicinal value. Few of the benefits of almonds are given below.Good for brain: Almond is a source of many nutrients which help in development of the brain. Almond induces high intellectual level and has been considered as an essential food item for growing children. Many mothers give almonds soaked in water to their children daily in the morning (2-3 pieces of soaked almonds are good enough, you can also remove the outer shell if it causes allergy to you.

  • Regulates cholesterol: Regular consumption of almonds helps to increase the level of high density lipoproteins (HDL) and reduce the level of low density lipoproteins (LDL), thereby effectively controlling cholesterol levels. LDL cholesterol is called bad cholesterol.
  • Good for heart: Mono-saturated fat, protein and potassium contained in almonds are good for the heart. Vitamin E acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps to avoid heart attacks. Almonds help reduce C-reactive protein which causes artery-damaging inflammation. Almond is also a source of folic acid. They therefore help to reduce the level of homocystein, which causes fatty plaque buildup in arteries.
  • Skin care: The benefits of almond for skin care are well known, and hence a massage with almond oil is often recommended for new born babies. Almond milk is also added in some soaps as almonds help in improving the complexion of the skin.
  • Regulates blood pressure: Potassium present in almond helps to regulates blood pressure. Almonds are very low in sodium which also helps in containing blood pressure.
  • Prevention of cancer: Almond improves the movement of food through the colon, thereby preventing colon cancer.
  • Protection against diabetes: Almonds also help in reducing the rise in sugar and insulin levels after meals. This offers protection from diabetes.
  • Good in pregnancy: Almond contains folic acid. Folic acid helps to reduce the incidence of birth defects in newborn babies.
  • Weight loss: Unsweetened almond milk helps one to reduce weight. The mono-saturated fat contained in almonds satisfies appetite and prevents over-eating. Studies have revealed that almond rich low calorie diet is good for obese people to assist in shedding their weight.
  • Prevention of constipation: Almonds are rich in fibre. Like most other fibre rich food, almonds also help in preventing constipation. Make sure you drink good amount of water after eating almonds.
  • Boosts energy: The presence of manganese, copper and Riboflavin helps in energy production.

One avoids the risk of Alzheimer's disease by consuming almonds.

Take precaution: They contain oxalates and excessive oxalates can cause crystallization. So people having kidney or gallbladder problems should avoid eating almonds.



Benefits of Saffron ( From http://sunita-sharma.hubpages.com/hub/Saffron-A-golden-Spice-with-Golden-Health-Beauty-benefits)

Digestive System: Saffron helps to increase hunger. Also, lowers down Indigestion, Vomiting, Diarrhea and provides relief from acidity and gas related problems.

Excretory System: Saffron benefits in easy flow of urine and hence used in retention of urine.

Arthritis and improving Eye Vision:Saffron contains “Carotenoids” which are believed to be largely responsible for a number of saffron health benefits, such as improving arthritis and improving eye and vision health. Recent studies have shown that this aromatic herb may hold the key to prevent loss of sight in the elderly people. Also, Saffron has been reported to significantly help vision in the instance of cataracts.

Depression: A recent study has shown that Saffron can help treating mild to moderate depression disorder. This approach is promising but may not be prudent considering the fact that how expensive the spice is.

Insomnia: Saffron helps to cure sleep disorders like Insomnia. Taking a pinch of saffron in warm milk before going to bed helps to great an extent.

General health problems: Saffron helps in maintaining body temperature and useful in general health problem like headache, cough and cold. When saffron paste mixed with Sandalwood oil is applied on forehead, reduces fever and headache.

Blood Circulation: Saffron is considered as a blood purifier and increase the oxygen content of blood. It is also used as Cardiac Tonic and helps in treating diseases those results from Vitiation of blood.

Gum Soreness: Because of its anti-inflammatory properties, Saffron can reduce gum soreness and inflammation in the mouth. Just massage saffron on the gums.

Injury: Saffron paste when applied on the injury helps speed up healing process.

Menstruation: Saffron helps to induce menses and can help to relieve pain associated with monthly periods. It also helps to reduce chronic problems with bleeding of the uterus. But one should always consult their health care provider before using any herb.


Saffron effects on Reproductive system

Reproductive System in Men: In Ayurveda this herb is used to manage circumstances such as low sperm count, low sperm motility, premature ejaculation etc. Saffron regenerates the reproductive system in men.

Reproductive System in Women: Saffron benefits in order to ease the “Catamenial” or menstrual blood flow and turns as an antispasmodic. Hence, it is used in order to ease delivery of baby, dysmenorrhea and earliest Amenia ( Amenia is the absence or cessation of mensuration)

Tip:

Fry 5-6 Almonds in clarified butter grind them with milk and saffron to prepare a fine paste. This paste when consumed with warm milk in the night before going to sleep, restore the female and male reproductive system. It helps men who are suffering through a problem like low sperm motility premature ejaculation, erectile dysfunction and low sperm count.

Take precaution: Saffron should not be used in pregnancy because it may cause miscarriage.

Effect of entire body: This gorgeous reddish golden stigma helps to rejuvenate body and improve body immunity thus, increasing energy level.

Saffron dipped in milk

Beauty Benefits of Saffron


For Acne: Saffron kills bacteria, making it ideal for treating acne. Also, because of its anti-bacterial and exfoliating properties it helps in creating brighter and clearer complexion.

For improving skin complexion: When we talk about applying saffron on face, we need the aid of another medium such as milk or water. To get fair, brighter and glowing skin you can try this method:

Ingredients:

Saffron: 3-4 strands

Sugar: A pinch

Plain Bread: 1 small piece

Milk: 1 teaspoon

Water: 1 teaspoon

Olive Oil or Coconut Oil: 2-3 drops

Method:

Take a small bowl and pour water in it. Add saffron strands to the water and leave it overnight. By morning the water will turn in to yellowish colour. Add milk and coconut oil (or olive oil) to the water. Now take a small piece of bread and dip it in the mixture and wipe your face. If you notice some bread piece stick to your face then don’t worry just rub your face with your hands and hey will get off easily. Keep this mixture on your face for 15 minutes and then you can rinse it off with normal water.

This mask helps in the following manner:

Reduce dark circles.

Freshens and smoothen the skin.

Soothes nerves and relieves mental tension.

Reduces fatigue lines and delays wrinkles.

Stimulates blood circulation, resulting in an enhanced glow.

It is 100% natural and safe method.

It is believed saffron masks were used by queens and princess many years ago to maintain an everlasting glow and youth on their skin.

Note: You can try this method in the night also before going to bed but just remember to soak the saffron for at least 12 hours before it can be used. Saffron is a safe and time tested ingredient for improving complexion. The only catch is that this spice is considered to be a hot element; it can generate lot of heat in the body. Using saffron in the hot climate during summers can result in small breakouts over facial skin. So, the best idea is to use saffron in winters or cooler climate.

Important to Remember

Saffron is the most expensive spice all around the world and is in huge demand because of its health cum beauty benefits. Because of this reason there are many adulterated and fake products being dyed to imitate saffron.

You can perform a small test to determine whether you have bought fake or adulterated Saffron.

Take a bit of the product and dip it into warm water or milk. If you see the liquid colors immediately, then the saffron is fake or adulated. Because genuine saffron must be soaked in either warm water or milk for at least 15-20 minutes before it gives out deep red-gold color and aroma.

Please keep in mind. If saffron is used as a food additive, avoid using too much because using too much can give food a bitter and medicinal taste.

Also, remember when using saffron in supplement form, be sure to not exceed recommended dosages.And always consult your doctor before using any herb.



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