PANEER AND COCONUT LADDOOS

Ingredients

Cow’s milk 3 litres
Whey, to curdle milk 1 cup
Powdered sugar ¾ cup
Rose water 1 teaspoon
Desiccated coconut ½ cup
Pistachios, crushed ½ cup

METHOD

1. Take cow’s milk in a deep pan and bring it to a boil. Reduce heat, add whey and keep stirring till the milk curdles completely.

2. Strain through a muslin cloth and immediately place the muslin potli on ice to stop the cooking process. Squeeze to remove the excess moisture.

3. Remove paneer into a plate and mash with your palm till smooth. Add powdered sugar, rose water and desiccated coconut and mix well to make a semi-soft dough.

4. Divide the above mixture into sixteen equal portions and shape them into laddoos. Roll them in crushed pistachios and arrange on a serving plate.

5. Chill in a refrigerator before serving.

Double-Delight Peanut Butter Cookies

READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 24 cookies

INGREDIENTS
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 (16.5 ounce) package Pillsbury® Create 'n Bake® refrigerated peanut butter cookies, well

DIRECTIONS
Heat oven to 375 degrees F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Herbed Chicken Cutlets with Mustard Sauce - 4 Servings

Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon.

NUTRITIONAL INFORMATION
1 serving: Calories 330; Carbohydrates 23g; Cholesterol 93mg; Fat 9g; Sodium 955mg

INGREDIENTS
Mustard Sauce
2 tablespoons light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint leaves
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
Chicken Cutlets
4 medium chicken-breast cutlets (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon coarsely ground black pepper
4 slices pumpernickel bread, warmed

DIRECTIONS
1. Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.
2. Prepare Chicken Cutlets: If necessary, pound cutlets to uniform 1/4-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed.
3. Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
4. Serve chicken with Mustard Sauce and pumpernickel bread.