Angoori Rasmalai

Rasmalai

Ingredients:

For Rasgulla :

Milk - 1 Liter

Sugar - 1 Cup

Lemon juice - 1/2 Tbsp

For Rabdi:

Milk - 1 Liter

Sugar - 1/2 Cup

Kesar(Saffron) - 12 Strands

Pistachios - 1 Tbsp

Cardamom powder - 1/4 Tsp

Method:

1) Boil 1 liter milk and add lemon juice in it to make paneer.

2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.

3) Meanwhile soak saffron strands in 2 tbsp of milk and put the 1 liter milk to boil for rabdi.

4) Let the rabdi milk boil for 30 min - 45 hr till it reduce to 1/2 of the quantity. Add sugar and boil for another 10-15 min.

5) Meanwhile take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min.  It should be soft and should not stick to hands.

6) Make small marble size balls of paneer and keep aside.


 


7) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min.

8) Add paneer balls in sugar syrup reduce flame to medium high. 

9) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.

 


10) Switch off stove and let the paneer balls cool in sugar syrup completely.

11) Once they are cooled squeeze them to remove sugar syrup.

12) Now put these paneer balls in rabdi.

 

13) Add cardamom powder and saffron milk in rabdi. Switch off stove.

14) Let it cool, decorate with few saffron strands and pistachios and serve.

Rasmalai

Murmura Ladoo/Puffed Rice Ladoo

Ingredients:

Murmure(Puffed Rice) - 1 1/2 Cup

Jaggery - 1/2 Cup

Ghee - 1/2 Tsp

Cardamom Powder - a pinch

Method:

1) Heat ghee in a pan and add jaggery.

2) Let jaggery melt to form a syrup.

    Tip: To test if syrup is done add  drop of jaggery in water. If it makes a soft ball syrup is done.

3) Add cardamom powder and mix well. Switch off stove.

4) Add puffed rice(Murmure) and mix well.

 5) Apply little ghee on hands and make the ladoo of this mixture.

    Tip: While making the ladoo do not press it, just roll in your palms to shape like ladoo.

6) Serve after 5 min or you can store in air tight container for 1-2 weeks.

Murmura Ladoo

Anjeer Rabdi

Ingredients:

Full Cream Milk - 2 Liter

Sugar - 1 Cup

Anjeer(Dry Figs) - 15 

Method:

1) In a heavy bottom broad pan boil milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it. Frying spoon gives nice texture to rabdi.

3) When cream forms on milk put it on side rim of pan.

4) Repeat this procedure till milk reduces to 1/2 of the quantity. It normally takes 1 hr.

5) Meanwhile soak dry figs in lukewarm water and keep aside.

6) Add sugar in milk and let it boil for another 10 -15 min.

7) Finely chop soaked dry figs and add in milk, mix well. You can crush figs in mixer instead and add.

8) Let the milk boil for another 5 min.

9) Let it cool and then serve. Rabdi tastes better next day, wait if you can:)

Anjeer Rabdi

  

Kaju Apple

Preparation Time - 5 Min                            Cooking time - 12 min                Yield - 20 apple

Ingredients:

Cashew Nuts - 1 Cup

Sugar - 1/2 Cup

Water - 1/4 Cup

Cloves - 15

Orange food color - 1/4 Tsp

Method:

1) Grind cashew nuts to fine powder and keep aside. Sieve it if required.

2) In a saucepan take water and sugar and let it boil to make sugar syrup of one string consistency.

3) Add cashew nut powder and mix well. Fry it for 2-3 min to make a dough.
    Tip : You can add 1 tbsp of milk powder if required.

4) Let it cool for 4-5 min and make small balls.

5) Press the ball at top and bottom end with your fingers and shape it like apple and put a clove.

6) Mix food color in little bit of water. Take a paint brush and give color strips on cashew apple.

7) Decorate all apple and serve.

Kaju Apple

Kaju Anjeer Roll

Ingredients :

Anjeer (Dry Figs) - 100 gm

Cashew nuts - 1 Cup

Milk Powder - 1/4 Cup

Sugar - 1/2 Cup + 2 Tbsp

Ghee - 1/2 Tbsp

Cardamom powder - 1/4 Tsp

Poppy seeds - 1 Tbsp

Method : 

1) Soak anjeer and almonds for 1 hour in lukewarm water.

2) Make a fine powder of cashew nuts and keep aside. Drain excess water and grind anjeer to fine paste.

 

3) In a pan heat ghee and add anjeer paste and 2 tbsp of milk powder and saute well for 5 mins. Add 2 tbsp of sugar and cardamom powder and mix well. Saute till mixture becomes dry.

4) Let it cool for 2 mins and flatten into a 4 mm thick circle. Roll(Flatten) it between two plastic paper sheets.

 

5) Meanwhile put 1/4 cup of water in another pan and add 1/2 cup of sugar. Make sugar syrup of 1 string consistency and add cashew nut powder.

6) Let it cool for a min and flatten into a 3 mm thick circle. Roll it between two plastic paper sheets.



7) Put this flatten cashew circle on flatten anjeer and roll it together as tight as possible.

8) Spread little poppy seeds in a plate and put the roll on it to apply poppy seeds all over.

 

9) Refrigerate roll for 30 min and then cut in pieces and serve.

Kaju Anjeer Roll