This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
I found a recipe for this payesh on Sanjeev Kapoor's website but, as you will notice, I modified it to suit my dietary needs. I replaced the sugar with Splenda and the condensed milk with a mixture of evaporated milk and Gits kulfi mix.
We were halfway through the dessert before I remembered to take a picture. It was delicious!
1 (14 oz.) pkg. Nanak paneer, sliced thinly 2 medium Fuji apples, peeled & deseeded & halved & sliced 1 Tbsp. butter 2 Tbsp. Splenda or sugar 2 Tbsp. cinnamon powder 1 tsp. green cardamom powder 1/2 tsp. black pepper powder 1 (14 oz.) can evaporated milk 1 (14 oz.) can no-sugar-added apple-pie filling 1 pkg. Gits kulfi mix
Preheat oven to 350ºF and grease a baking dish with butter.
Spread half the paneer slices on the baking dish and sprinkle with half the sugar, ground cinnamon & cardamom, and black pepper.
Top with a layer of apple slices, sprinkled with remaining sugar, cinnamon & cardamom powders and black pepper.
Layer remaining paneer over apple slices and spread apple-pie filling over the paneer.
Stir kulfi mix into evaporated milk and pour over apple-pie filling.
Bake at 350ºF for 20 minutes and serve warm or chilled.