Happy Diwali everyone! KO Rasoi wishes you all a prosperous year full of laughter, love and light.

This November, KO Rasoi was featured in the Diwali issue of the Urbanite ezine. Namaste to any new readers from Urbanite- you’re presence is much appreciated.Urbanite covers a whole range of exciting subjects from Food and Drink to Health and Education news. It was a huge honour to have been asked to contribute to the magazine by the wonderful Trix of Tasty Trix, cookery editor for Urbanite. Boy does she have an awesome job!


Alongside the Diwali article, I provided a recipe for Urbanite readers for the delicious sweet, Malai Khaja made from homemade paneer. They are pretty little offerings which are perfectly suited to the sparkling ambience of the Diwali festival. Read the full ‘Sparkling Sweets’ article and recipe here.



I submitted some information on Diwali, its history and culinary traditions and some comments on modern Indian cuisine. Trix was very innovative with her approach to nouvelle Indian food, using Indo-Chinese dishes as a basis to her article. Read about her dining experience at Mirchi Wok,

Columbia with a few comments from yours truly scattered here and there in her article ‘Shubh Diwali!’


However, I also have a simple little recipe for a lovely Diwali sweet today. They are little bites of heaven, not too sweet and incredibly moreish. It is a variation on the Malai Khaja recipe contributed to Urbanite and so simple that even the kids can get involved in the kitchen!



Tri-Ranga Paneer Burfi

(makes around 16-20 burfis)


Ingredients
3 cups fresh paneer, crumbled. Homemade paneer recipe here
1 cup sweetened condensed milk
¼ cup ghee
1 tsp cardamom powder
Pinch of saffron

 
 

3 food colours of your choice
Oil to grease your tin


Method


1. Heat the ghee in a large non-stick pan. Add the paneer and condensed milk and cook on a medium heat for 15-20 minutes or until the mixture resembles dry-ish, crumbly paneer and a little shiny ghee is visible around the mixture.


2. Turn the heat off and add the cardamom and saffron. Divide the mixture into 3 equal portions.


3. Quickly mix in each food colour in to the divided paneer mixtures. It is easier to do this when the mixture is still hot and may require some elbow grease (not literally) to distribute the colours into the mixtures evenly. I advise bribing potential helpers.


4. Grease a medium sized circular, square or rectangular baking tin or burfi tray with some oil (not butter or ghee). I recommend going for a tray that is at least 5cm deep and not too large; perhaps around 6X8 inches. I used two round mini cheesecake pans to cut mine into little triangles, for they are ‘cheese cakes’ after all.


5. Press one colour mixture firmly into the bottom of the tin; compact it in as much as you can. Repeat for the other colours. Cover with plastic wrap and leave to cool in the fridge for a couple of hours.


6. Slice into pieces and watch the smiles light up the faces of your loved ones this Diwali!


Enjoy the rest of your Diwali celebrations. Why not join my Facebook page and tell me how you and your family celebrated?


You can also sign up to the free Urbanite Food and Drink Ezine here


I wish you all a happy new year for tomorrow. Eat, laugh and be merry for this year and many more to come. Sal Mubarak!
 
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