How to Prepare Award-winning Chocolate paneer shahi halwa
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Chocolate paneer shahi halwa. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chocolate paneer shahi halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate paneer shahi halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate paneer shahi halwa is 2,3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Chocolate paneer shahi halwa using 9 ingredients and 4 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Chocolate paneer shahi halwa:
- 150 gms Cottage cheese (paneer)
- 1 +1/2 cup Milk
- 100 gms Milk powder
- 100 gms Fresh malai
- 100 gms Mawa (khoya)
- 1/2 tsp Cardamom powder
- 1/2 tbsp Clarified butter
- As required Dry fruits optional
- 150 gms Sugar or according to your taste
Steps to make to make Chocolate paneer shahi halwa
- Heat milk in a heavy bottom pan and bring it to boil. when milk start to boiling reduce the flam and now add cardamom powder, sugar and mix well. Now add grated paneer, malai,mawa and mix well.
- Add cold milk in milk powder,cocoa powder and mix well. Now add this mixture in to milk and mix wel now cook on medium flam with continue stirring till halwa consistency.
- Now cook on medium flame with continue stirring till halwa consistency. Now add clarified butter and mix well. Now add chopped dry fruits and mix well.Switch off the flame and add let it cool
- Ready to serve.
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