RAS MALAI

Ingredients:-

 

2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

 

METHOD:-

 

•      Mix the cheese with sugar and little cardamom powder and spread out on a baking    tray.
  
•     Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
  
•     Remove from oven, cool at room temperature and cut into 2" squares.
  
•      Place them in a dessert bowl.
  
•     Mix the other ingredients, except the pistachios well in a separate dish and pour over the      squares.
  
•   Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve
  

SHAHI TUKRA

Ingredients:

 

8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

 

Preparation:

·             Heat the milk and sugar stirring continuously.

·             Put 1 tsp ghee to prevent the milk from flowing over.

·             Reduce the milk to 1/2 qty. cool the milk.

·             Add the kismis and cardamom powder.

·             Fry the bread slices in ghee till golden.

·             Dip in milk for 2 minutes.

·             Remove and put in the milk piesh prepared previously. Serve cool. 

RABRI

Ingredients:-

10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

 

Preparation:-

1. ·Bring the milk to boil in a deep heavy pan.
   
2. ·Add the sugar and cardamom seeds and leave to simmer over a low heat for 2             hours until the milk is reduced to one quarter.
   
3. ·Remove from the heat and add the kewra esscence.
   
4. ·Sprinkle with the cardamom and pistachio powders and serve hot or cold with                faluda.
   

GULAB JAMUN

Ingredients:

 

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

 

 

METHODS:-

·             Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

·             Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

·             If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

·             The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

·             The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

·             Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.