Indian Brownies

Invention is the mother of necessity. I make ghee from malai at home to ensure my family gets unadulterated ghee. I realized that the left over after making ghee from malai is very tasty and I started giving it to my kids with sugar or make stuffed paratha with it. But then my children wanted to have something different, so the experimenting nature of mine resulted in these delicious Indian brownies. Since most of the ghee is drained out from the solid thus the fat content is not too high.

These brownies are ideal for children as they burn away calories faster than the intake. My children love eating them and do not mind exercising an extra bit for these luring brownies.

Preparation Time: 5 min.

Cooking Time: 15 min

Servings: 15-20 brownies

Ingredients Required for Making Indian Brownies:

• 1 Cup golden brown solid (http://jyotsna-pant.blogspot.com/2012/10/making-ghee-clarified-butter-at-home.html.)

Golden Brown Solid Left after filtering the ghee

• 150 gm. Sugar

• 200 ml. Full cream milk

• 10 Cashew nuts

• 3-4 Green Cardamom

Directions for Making Indian Brownies:

• Make ghee from Malai

http://jyotsna-pant.blogspot.com/2012/10/making-ghee-clarified-butter-at-home.html.

• The golden brown solid left after filtering ghee is s taken for making Indian brownies.

• Take milk in a thick bottom wok and heat it till the milk stars boiling.

Milk being boiled in a thick bottom wok

• Add the brown solid of ghee to the boiling milk.

Golden brown solid left from ghee added to the boiling milk

• Cook with continuous stirring till the mixture becomes thick.

The milk and brown solid mixed and being cooked on low flame

• Add sugar and cook for 2-3 min with continuous stirring on low flame. Sugar will dissolve.

Sugar added to the thick mixture

Sugar dissolved and mixture being cooked on low flame

• Cook with regular stirring on low flame for 5 more min.

• The solid will become dark brown and will start leaving the edges of the wok.

After cooking for 5min. on low flame

Mixture leaving the wok edges

• Remove the green peel of cardamom and grind the seeds to coarse powder.

• Add powdered cardamom, mix nicely and switch off the gas.

• Grease a plate with oil and transfer the brown semi solid hot mass from wok to the plate.

• Pat the dark brown semi solid mass in the plate to uniform thickness.

Dark brown solid spread on the plate and patted nicely

• Oil a knife and with the help of oiled knife cut the flattened Dark brown semi solid mass to rectangular shape.

• Cut the cashew nuts to half.

• Press one half of the cashew nut to the center of the hot pieces in the plate.

Cut to pieces and cashew pressed on each piece

• Allow to cool.

• When cold they will become solid and hard enough to pick but not very hard.

• Serve with milk.

Children will love them ! 

Indian Brownies

 Tips:

• The malai should not be rancid else the brownies will also smell rancid.

• Do not add curd to malai, else brownies will taste sour.

• Keep the malai in the fridge (low temperature) not outside at room temperature.

Suggested Variations:

• If you do not make ghee at home then mixture of 1 cup cottage cheese and 2 tea spoon of butter can be taken instead of the brown solid mass we get in the process of making ghee.

• Paneer butter mixture should be cooked till paneer becomes brown.

• Milk should be added after the paneer gains brown color.

• This mixture should be cooked till all water evaporates and the solid gets dark brown color.

• Add sugar and cook till the solid leaves the edges of wok.

• Spread the mixture on a plate and pat to smoothness.

• Let it set.

• Cut the set solid to pieces and press halved cashew, almonds to each piece.

• Indian Brownies from paneer are ready.
• Add 3-4 tea spoons of Cocoa-powder /  Drinking chocolate children will love chocolaty Indian Brownies.