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Ingredients 4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 – 4 1/2 tbsp. sugar for Ras 1 cup sugar 3 cups of water safforn cardomom pista almonds lemon juice Method 1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. . . . → Read More: Rasmalai Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. ghee 1/2 tsp. cardamom powder silver foil (optional) Method 1. Drain and blend the cashews to a fine paste. 2. Use as little water if required when blending. 3. In a heavy saucepan put sugar and paste. Cook . . . → Read More: Kaju Barfi Ingredients 1/2 kg. curds 300 gms. sugar 1/2 tsp. cardamom powder few strands saffron 1/2 tbsp. pista & almond crushed Method 1. Tie curd in a clean muslin cloth overnight. (6-7 hours). 2. Take into a bowl, add sugar and mix. 3. Keep aside for 25-30 minutes to allow sugar to dissolve. 4. Rub saffron . . . → Read More: Shrikhand Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method 1. Mix the condensed milk and the coconut in a bowl. 2. Add the sugar and stir on a low flame for about 4 minutes. 3. Set aside till the mixture has slightly cooled down. 4. Shape into laddoos(small round balls). . . . → Read More: Coconut Laddoo Ingredients 1/2 cup condensed milk 250 gms. paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. yellow colour Method 1. Mash paneer. 2. Add condensed milk and cook on slow flame, stirring continously. 3. Cook till thick and sides leave. 4. Add essence and remove from flame. 5. Mix well. 6. Pour on plate. 7. . . . → Read More: Malai Ladoo Ingredients 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista, almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Once the chenna settles sieve through muslin cloth, press out . . . → Read More: Kalakand (Milk Burfi) |
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