Rasmalai

Rasmalai

Rasmalai is an irresistible, rich Indian dessert. It is a milk based delicately. Soft, spongy cottage cheese balls soaked in chilled, sweetened, cardamom and saffron flavored creamy milk, garnished with plenty of dry fruits......any one would love this..... what a better occasion than Diwali to prepare this melt in the mouth, delicious dessert. 

Ingredients:

10-12 rasgulla

1 liter full cream milk

3 tbsp sugar

6-7 pistachio chopped

5-6 almond chopped

5-6 cashew nuts chopped

1/2 tsp cardamom powder

7-8 saffron strands

Method:

1. Heat milk in a thick bottom pan when it starts boiling, lower the flame .

2. Cook the milk till it reduce to half.

3. Now add sugar, saffron, almond, pistachio, cardamom powder to milk
    and mix well. 

4. Reserve a few almonds, pistachios, cashew nuts for garnishing

5. Boil the milk for another 3-4 mins.

6.Take a rasgulla, apply some pressure with spoon on it, so excess sugar
    syrup can be removed. Repeat same with remaining rasgullas.

7. Now add rasgullas to milk and cook for 3-4 mins. Switch off flame and
    let it cool.

8. When rasmalai comes to room temperature, refrigerate it for 1-2 hour.

9. Transfer rasmalai in a serving bowl, garnish with almond, pistachio, cashew
    nuts, saffron.

10. Delicious, chilled Rasmalai is ready to serve. 

Tips:

1. In place of ready rasgullas you can use home made rasgullas

2. While removing excess sugar from rasgulla don't apply too much 

    pressure otherwise it will break.

3. Sugar free can also be added to milk in place of sugar.

4. Always keep rasmalai in a cool place.

You Might Like To Visit:

Besan Laddu

Jalebi

Gulab Jamun

Balushahi

Coconut Burfi

Chocolate Roll

Rice Kheer

Rasgulla

Pista Burfi

Pista Burfi

Pista Burfi
(Pistachio Burfi/Fudge)

Pista Burfi is a traditional Indian delicacy.The sweetness of sugar and green color of pista, mix with fresh creamy texture of mawa make pista burfi very delicious and tempting. 

Pista, milk, sugar, cardamom powder and dry fruits are main ingredients used to prepare this mouth watering dessert. This aromatic and delicious sweet is a perfect choice for this festive occasion.

Ingredients:

1/2 cup pista (pistachio)

1/2 cup khoya

1/4 cup sugar

1-2 drops green food color(optional)

1/4 tsp cardamom powder

4-5 almond chopped

1/4 cup water

1 tsp ghee

Method:

1. Soak pista (pistachios) in warm water in a bowl for 10-15 mins.

2. Drain, peel pista and blend them into a fine paste.

3. Cook khoya in another pan till it become slightly dry.

4. Now add khoya to pista paste and mix well

5. Combine water, sugar and cook them on a medium flame to form
    a sugar syrup of 1 string consistency. 

6. Add khoya, pista mix, cardamom powder, green color to sugar syrup
    and mix well.

7. Transfer this mix to a greased plate and spread evenly.

8. Garnish burfi mix with chopped almond and let it cool.

9.Cut it into desired shape and serve delicious pista burfi to your family
   and friends on this Dussehra.

Tips:

1. khoya will make your burfi more soft and tasty.

2. For garnishing you can use other dry fruits like cashew nuts,
   raisins ( kishmish) etc.

3. You can make variation by adding other nuts and fruits.

You Might Like To Visit:

Besan Laddu

Jalebi

Gulab Jamun

Balushahi

Rice Kheer

Rasgulla

Coconut Burfi

Shrikhand

Valentine Choco
late Roll

Falahari Idli

Falahari Idli

The festival of Navratri is a festival celebrated with great zeal all over India. People observe fast during Navratri. Many dishes are made during these days which are mainly used for fasting.

Falahari Idli is one of them. Preparing this dish is very easy. Sama ke chawal, sago, peanut, fresh coconut, yogurt etc are used as main ingredients. You can make variation by adding some vegetables and dry fruits like carrot, cashew nut etc.

Ingredients:

1 cup sama ke chawal/ varai/ barnyard millet 

2 tbsp sago soaked

1 tbsp peanut powder

1/2 cup yogurt

1/4 tsp green chili paste

1 tbsp fresh coconut grated

1/4 tsp cumin seeds

1/4 tsp sesame seeds

4-5 curry leaves

1 tbsp coriander leaves

2-3 pinch of baking soda

1 tsp oil

Water as required

Salt to taste

Method:

1. Clean and soak sama/varai rice/barnyard millet and sago in a bowl
    for 3-4 hours.

2. Grind them in a wet grinder by adding enough water and make 

    a coarse paste.

3. Add yogurt, mix well and keep this mixture overnight for fermentation.

4. Add peanut powder, salt, green chili paste, grated coconut, baking soda
    in idli paste and mix well.

5. Grease idli mold with oil and pour idli paste in it.

6. Biol water in steamer and place idli mold in it.

7. Steam idlies for 10-12 mins.

8. Let the steamer cool and unmold idli with knife in a plate.

9. Now heat oil in a pan, add cumin seeds, sesame seeds.

  

10. Pour this tempering over cooked idlis.

11. Garnish with coriander leaves and serve hot with
      green/coconut chutney.

Tips:

1. If you like to cook idlis instant just add fruit salt and stem it without
    fermentation.

2. You can also use red chili powder/black pepper powder in place 

    of green chili paste.

3. For variation add vegetable like carrot or dry fruit like cashew nut 

    in idli paste.

You Might Like To Visit:

Sabudana Khichadi

Sabudana Vada

Falahari Aloo Tikki

Lauki Ki Burfi

Aloo Halwa

Sabudana Kheer