Rasmalai recipe with Paneer

 Ingredients required

• 1 liter full cream milk
• 200 gm Paneer
• Elaichi/ Cardamom
• Kesar/ saffron
• Stevia or Sugar as per taste

Method_:1.  Heat a wok and pour the 2 Litre milk and let it boil on low flame.

    2. Simultaneously boil 2 glasses of water in a cooker (stainless steel cooker only).

    3. Make a paste of paneer in a blender. Make small balls of it. ( approx 10 balls can be made with 200 gm Paneer) 

    4.  Put these balls in the cooker and close the lid. Turn off the stove just when the cooker is about to whistle. DO NOT let the cooker whistle. Do not open the lid immediately, let it cool completely. 

    5.  When the milk starts to thicken, add kesar, Elaichi powder, and sugar to it and stir well. Turn off the flame when the sugar dissolves completely. (If you are putting stevia, then it should be added once you turn off the flame.) 

     6. Now take the paneer balls carefully from the cooker, slightly press and remove the excess water from it and shift it into the prepared milk mixture. 

    7.  Sprinkle some badam on it and let it set in the refrigerator before serving.

Note-: Use cast Iron Wok as milk recipes become super tasty in it

RAS MALAI

Recipe shared by Disha Gandhi.....

Ingredients:

Buffalo Milk – 8 cups (divided)

Sugar – 1 cup

Saffron – pinch

Cardamom Powder – 1/4 tsp

Pistachios & Almonds – 2 Tbsp, roughly chopped

Ready made Rasgulla- As required

Method-: 

1. Take milk in a vessel and put it on flame to boil.
2. Constantly stir, add sugar and saffron let it boil in medium flame.
3. constantly go in stir make sure that it does not get settle in the bottom of vessel.
4. Boil the milk, it should be reduce to half.
5. So the milk will become thick and creamy.
6. Add chopped almonds and green pista in to the milk.
7. Remove from the gas. Stir continuously till it cools. 
8. After the milk cools down add squeezed rasgulla in it. ( Squeeze out ras totally from rasgulla or else it will become to much sweet)
9. Now keep this in fridge for 10-12 hours.
10. Serve cold.

FRUIT CREAM

Ingredients:

·         Ice Cream 2 scoop

·         Fresh Cream 1 tbsp

·         Pomegranate 2 tbsp

·         Apples 1 medium

·         Dry Fruits as per taste

·         Cherry as required

·         Sugar as required

Method:

    

1.    Chop the fruits and nuts

2.    Mix the Ice-cream, sugar and fresh cream.

3.    Chill for a few hours.

4.    Arrange in serving bowl and enjoy.

WATERMELON POPSICLE

Ingredients :

Fresh Watermelon

Sugar ( as per requirement)

1 tsp Lemon juice

Method :

   

• De seeds the watermelon and make a small pieces. Mix in grinder along with sugar.
• Mix lemon juice in it.
• Pour this fruit mixture in popsicle moulds.
• Keep it in fridge about an hour.
• To remove, run under cold water for a few seconds, then ease the pops out.

JALEBI

Ingredients :

1 1/2 cup Maida

2 cup sugar

 1 1/4 tsp Dry Yeast

Pinch of Yellow Color (optional)

Oil/Ghee for frying

1 1/2 cup water

Method:

• Take yeast in a bowl and add half cup warm water in it.Also add a little amount of sugar in it. Keep aside for some time to take yeast activation.
• Take maida in a container and mix a little amount of water in it. There should not be any lumps in the mixture. Add more water in it.
• Mix maida in water in such a way that there should be no lumps in it. Mix yeast in it.
• The mixture should be like the mixture which is prepared for the pakoras.The mixture for preparing jalebi is now ready.
• Keep it at a warm place for 6-7 hours to ferment it. If we keep it in sun, then it will ferment in 4 hours.
• Now make a chashni for jalebi. Take sugar in a container add one and half cup water and let it be simmer.Cook the Chashani till sugar dissolves. If you wants you can add Yellow color or Kesar in it for color.
• Heat a pan add ghee in it. Fill the mixture in a jalebi maker and pour it in hot ghee in spiral shape.
• Turn the sides of jalebies when one side of it turns brown. Fry till both sides get brown.
• Dip the jalebies in the chashani for two minutes and then take them out.
• Hot and crispy jalebies are now ready.

TIL KE LADOO

BALUSHAHI RECIPE

Ingredients :

For Balushahi

 

Maida (All purpose flour): 6 cups

Baking soda: ½ teaspoon

Cardamom powder: ½ teaspoon

Un-salted Butter or Ghee: 1 Cup

Dahi yogurt: ¾ Cup 

For Syrup

Sugar: 8 Cups

2. Water : 3 Cups

For Garnish

  Crushed Pistachio nuts: ½ Cup 

Method

•   Bring water to a boil. Add sugar. Cook syrup till you have a two thread consistency. 
•   Mix dry ingredients Maida, Baking Soda and Cardamom.  

      

•   Cut in butter resembling bread crumbs. 
•  Add Dahi (yogurt) 1 Tablespoon at a time and knead to form very stiff dough. 
•  Divide dough into 1 to 1½ balls. 

       

•  Preheat vegetable oil in the  deep kadahi.
•  Press the dough ball into a Patty. Depress the center slightly. Don't put a hole as in doughnuts, just deep depressions.
•  Fry it till golden brown. Use tongs to dunk the doughnuts in the syrup and remove them. 

     

     

•   Sprinkle crushed pistachios over the doughnuts.( Its optional)