I must say that I am quite happy to get back to regular blogging. In fact, this whole month was already scheduled and I have been very religiously sticking to the dates without making too much adjustments. This was something that had been lacking since the past few months now. It is not that I am in a good mood to be spending time on the blog, but somehow typing on the blog has been serving as a good “stress-buster”, instead of being a “stress-booster” like it was becoming sometime back! 😀 I hope I can keep up this pace, without necessarily burning myself out – that is the most important thing to do these days… 🙂
This paneer zucchini halwa is something that I have been making ever since I have started being on a macro diet. When you count your calories and eat, it becomes difficult to adjust in sweets, just because they are a galore house of calories and would require huge adjustments to your proper food. Hehe… That is when such low calorie sweets come into play. I saw this recipe on a group, where the person had used lauki. I am not a big fan of lauki, so replaced the same with zucchini. Since zucchini doesn’t have a taste of its own, it simply adds some moistness and sucks in all the sweetness of the stevia and the flavors that you give in. The paneer adds the chewy dimension and becomes the good protein and fat in this dessert. 😉 Anytime I pick up a couple of zucchinis, I make sure I make this halwa. I had mentioned about this halwa in this post, and now finally it is making its appearance on the blog. The halwa may not look photogenic, but it does tick all the right boxes, especially if you are trying to lose all that weight that the Covid lockdown must have added onto you. 😉 Off to the recipe…
Paneer Zucchini Halwa | Fusion Dessert
Ingredients
- 250 gm zucchini
- 100 gm paneer thawed
- 1 tsp ghee
- 1/4 tsp cardamom powder
- 50 ml milk or cream
- 2 tsp stevia as per sweetness
- 1 tsp rosewater
Instructions
- Peel and grate the zucchini. Squeeze to remove excess water.
- Crumble the thawed paneer and keep aside.
- Heat ghee in a saucepan. Sizzle the cardamom powder.
- Add the zucchini and saute for five minutes or till raw smell disappears.
- Add the paneer and the milk or cream. Cook till the mixture comes off the pan.
- Add the stevia and the rosewater, give a mix and switch off.
- This can be either enjoyed warm or cold, as per choice.
Would have never thought of using zucchini in desserts. Very creative of you and it looks very tasty too.