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Bread slices 12

Ginger 1 inch piece

Oil 3 tablespoons

Onion 1 measures

Cumin seeds 1 teaspoon

Mustard seeds 1 teaspoon

Green chilli 2

Tomato 2 measures

Potato,boiled 2 medium

Red chilli powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Salt to taste

Spring onion 2-3

Lemon juice 1 teaspoon

Method Chop ginger finely. Heat oil in a non-stick wok. Chop the onions finely. When the oil is hot add cumin seeds and mustard seeds and let them splutter. Add ginger and onions and saut till soft. Chop green chillies finely, add and saut well. Chop tomatoes and potatoes into big pieces. Add potatoes to the pan and mix well. Add tomatoes and mix well. Add red chilli powder, turmeric powder and salt and mix well. Add cup water and mix well and cook for a while. Meanwhile trim the edges of the bread slices and cut them into small cubes. When tomatoes soften slightly, add bread and mix well. Reduce heat. Chop spring onion greens and add and mix well. Add lemon juice and mix well. Serve hot


Dosa Batter 2 cups

Noodles,boiled 2 cups

Sichuan sauce 4 tablespoons

Oil to cook

Onions,sliced 4 medium

Carrots,cut into thin strips 2 medium

Green capsicum,cut into thin strips 2 medium

Salt to taste

Tomato ketchup 5 tablespoons

Method Heat 2 tbsps oil in non stick wok. Add onions and saut till light golden.

Add carrots, capsicums, salt and ketchup and toss well.

Add noodles and Sichuan sauce. Mix well and cook for 2 minutes.

Heat non stick tawa. Pour a ladle full of batter and spread into a dosa. Drizzle a little oil all around and spread some Sichuan sauce on the top.

Put the noodle mixture on one side and fold. Serve hot.


Ingredients Wheat flour 1 cup

Gram flour (besan) 1 cup

Onion 2 medium

Green chilli 2 45511y-0\0 ',,7u5t6h= lentils (sabut masoor),boiled 1 cup

Roasted coriander seeds,crushed 1 teaspoon

Pomegranate seeds (anardana),crushed 1 teaspoon

Salt to taste

Fresh coriander leaves 2 tablespoons

Oil as required

Method Chop the onions and green chillies finely and put into a bowl. Add the boiled lentils, crushed coriander seeds, crushed pomegranate seeds, whole wheat flour, gram flour and salt and mix well. Chop coriander leaves finely and add. Add water, little by little and knead into a soft dough. Let the dough rest for 10 minutes. Heat a non-stick tawa. Divide the dough into pedas. Roll each peda in dry flour and roll into a slightly thick roti. Place it on the hot tawa and roast. Flip it over after 1 minute and drizzle a little oil over it. Flip again and drizzle a little oil. Cook till both the sides are evenly golden. Serve hot with yogurt or pickles.


Ingredients Spring roll wrappers

Cornflour/ corn starch 1 cup + 3 tablespoons

Refined flour (maida) 1/4 cup

Salt to taste

Oil to shallow fry


Oil 2 tablespoons + to deep fry

Onion ,thinly sliced 1 medium

Carrots,grated 2 medium

Green capsicum,cut into thin strips 1 medium

Cabbage,finely shredded 1/2 small

Light soy sauce 1 tablespoon

White pepper powder 1/4 teaspoon

Bean sprouts 3/4 cup

Spring onions with greens,sliced thinly 2

Method To make the filling, heat two tablespoons of oil in a wok, add onion and carrots and stir-fry for half a minute. Add green capsicum and cabbage and continue to stir-fry for one minute. Add soy sauce, white pepper powder and salt. Add bean sprouts and spring onions with the greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature. To make spring roll wrappers, mix one cup of cornflour, refined flour and salt to taste in a mixing bowl. Add two cups of

water and whisk thoroughly. Strain the batter and set aside for fifteen minutes. Adjust the consistency of the batter by adding a little water if required. Heat an eight-inch non-stick frying pan, brush with a little oil and pour a ladleful of batter into it. Swirl to coat the bottom of the pan and pour the excess batter back into the bowl. Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion. Cool and sprinkle a little cornflour. Repeat the process to make eight to ten wrappers. Mix one tablespoon of cornflour and two tablespoons of water to make a paste. Divide filling into eight to ten equal portions. Place a portion of filling at one end of each wrapper and roll tightly, folding the sides in while you roll. Seal the ends with the cornflour paste. Heat sufficient oil in a wok, deep-fry two spring rolls at a time turning frequently, till crisp and golden brown. Drain and place on an absorbent paper. Cut each spring roll into four pieces and serve hot with Sichuan sauce.


Ingredients Almond syrup 2 tablespoons

Milk 2 cups

Sugar 4 teaspoons

Instant coffee powder 4 teaspoons

Chilled Milk 2 cups

Method Boil the milk and sugar together. Add coffee powder and mix. Pour the coffee into individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot coffee giving it a cappuccino affect. Drizzle almond syrup and serve immediately.

Chef's Tip Milk with high fat content will give best results with the froth making

THEPLA Ingredients Whole wheat flour (atta) Gram flour (besan) 1/4 cup 1/4 cup 3/4 cup

Fresh fenugreek leaves (methi),chopped Carrot,grated 1 medium Cabbage,grated Fresh coriander Salt to taste 1/4 teaspoon 1/4 teaspoon 1/2 teaspoon 1/4 medium 1 tablespoon

Red chilli powder Turmeric powder

Ginger-green chilli paste Oil

1 tablespoon + for shallow frying

Yogurt as required Method Mix together the two types of flours with the chopped fenugreek leaves, carrot, cabbage, chopped coriander, salt, red chilli powder, turmeric powder, ginger-green chilli paste and one tablespoon oil.

Add enough yogurt and knead into a semi soft dough.Divide the dough into twelve equal portions and roll out each portion into a thin thepla.

Heat a non stick tawa and roast each thepla, drizzling a little oil all around, till both sides are evenly cooked.Serve with fresh Yogurt or Chhunda.

These theplas will last for a minimum of three days since no water is used while kneading. COLD COFFEE Ingredients Instant coffee powder 1 tablespoon Chocolate syrup /sauce 8 tablespoon

Sugar 2 tablespoons Milk 3 cups Chocolate,melted Ice cubes 4 tablespoons

as required 3-4 scoops

Coffee ice cream Method

In a mixer take instant coffee powder, sugar, milk, melted chocolate and blend.Add ice and icecream, blend again.

Take two tablespoons of chocolate sauce and swirl it in each glass. Refrigerate the glasses for half an hour. Pour the cold coffee in chocolate coated glasses and serve chilled. BASONDI

Ingredients Milk 1 1/2 litre Almonds,blanched and peeled 1/2 cup Pistachios Sugar 3/4 cup Saffron (kesar) a few strands Sunflower seeds (charoli/chironji) Method Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji. PARSI SEV 2 tablespoons 8-10

Ingredients Vermicelli 200 grams

Sugar 1 1/2 cup Pure ghee 2 cups 1/2 cup

Almonds,slivered Raisins 1/2 cup

Vanilla essence Nutmeg powder

1 teaspoon 1/2 teaspoon 1/2 teaspoon

Green cardamom powder Method

Heat one cup of water, add sugar and stir so that the sugar dissolves completely. Set aside. Break the vermicelli into one and a half inch pieces. Heat ghee in a pan and add the vermicelli pieces and fry gently on low heat, stirring occasionally, till they turn evenly golden. Drain the ghee into a bowl and return the vermicelli pieces to the pan. Add the sugared water, little by little, cover and cook on medium heat till the vermicelli gets cooked but not mashed. Heat the drained ghee in another pan. Add slivered almonds and saut till light brown. Remove when done. In the same ghee, add raisins and saut till they fluff up. Drain. Add vanilla essence along with nutmeg-green cardamom powder to the vermicelli and mix gently. Add the sauted raisins and almonds and mix again gently. Serve hot with sweet yogurt. Note: To make sweet yogurt, boil milk and set aside to cool. Add sugar and stir till it dissolves. Add a little yogurt and pour the mixture into an earthenware pot to set. Chill once set.

Ingredients Bread slices 8

Butter 1 tablespoon Onions,sliced 2 Green capsicums,sliced Tomatoes,sliced Mushrooms,sliced Salt to taste 2 8 2

Sugar a pinch Pizza sauce 1/2 cup

Cheese,grated 1/2 cup

Method Heat butter in a pan, add onions and saut till translucent. Add capsicums, tomatoes, mushrooms, salt and sugar and saut for three to four minutes. Spread the pizza sauce on each bread slice and place the vegetable mixture over it. Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts. Cut into diagonals and serve hot with tomato ketchup. CHOCOLATE COFFEE Ingredients Dark chocolate 100 grams

Instant coffee powder 4 teaspoons Milk 41/2 cups Sugar 4 teaspoons Hazelnut syrup Cinnamon powder Method 1.Heat half a cupful of milk in the Microwave on HIGH (100%) for thirty seconds. 2.Melt chocolate in the Microwave on HIGH (100%) for thirty seconds. 3.Prepare a mixture of coffee powder, melted chocolate, sugar and the warmed milk. Whisk well to ensure that there are no lumps and it is frothy. Add a drop of Hazelnut syrup 4. In a serving glass put one tablespoon of the coffee mixture and pour half cup of hot milk over and mix well. Prepare foam in the half cup of cold milk with a foamer and pour into the glass. 5. Sprinkle cinnamon powder over and serve immediately. 6. Similarly prepare more glasses of chocolate coffee with the remaining milk and coffee mixture. a few drops 1/2 teaspoon

Chef's Tip if you do not have a foamer, you can use a fork to create froth in cold milk instead. CHOCOLATE COKIE Ingredients Chocolate cookies Chocolate sauce Milk,chilled 4 cups 4 cups 12 4 tablespoons

Vanilla ice cream Method

Break the cookies and put them into a mixer container. Add chocolate sauce, milk, vanilla ice cream and blend. Take care not to blend till smooth. Pour into individual glasses. Put a scoop or two of vanilla ice cream on top. Break a few cookies and sprinkle on top and serve immediately.

CHOCOLATE CHIP COKIE ICECREAM Ingredients Chocolate chip cookies,crushed Milk 2 1/2 cups Dark chocolate,grated 1 cup Sugar 1/3 cup Cornflour/ corn starch 1 tablespoon Fresh cream 1/2 cup a few drops 1 cup

Vanilla essence Method

Heat half cup milk in a non-stick pan. Add chocolate and simmer, stirring, till smooth. In another non-stick pan boil the remaining milk with sugar. Mix cornflour in two tablespoons of water and add to the milk and simmer for two to three minutes. Add the chocolate mixture and mix well. Remove and cool completely. Add fresh cream and vanilla essence and mix well. Pour into a shallow container and set till firm. Blend in a blender till smooth and thick. Add the crushed chocolate chip cookies and mix well. Transfer into a shallow container. Cover and freeze till set. Scoop and serve.

ALOO MATAR PANIR Ingredients Potatoes,peeled Green peas,shelled 2 medium 1 cup 100 grams

Cottage cheese (paneer) Onion 1 medium Ginger 1 Garlic 8 - 10 cloves


2 tablespoons

Cumin seeds 2 teaspoons Salt to taste 1/4 teaspoon 1 1/2 teaspoons 1 teaspoon 1 cup

Turmeric powder Coriander powder Red chilli powder Fresh tomato puree

Roasted peanuts,paste 2 tablespoons Garam masala powder 1 teaspoon Method Grind onion, garlic and ginger. Heat oil in a nine stick pan, add cumin seeds and saut till lightly browned. Cut thin batons of potatoes. Add the ground paste to the pan and saut till lightly browned, stirring frequently. Add potatoes, salt and turmeric powder and mix. Add cup water and mix well. Cover and cook till potatoes are almost done. Cut paneer into small cubes. Add coriander powder and red chilli powder and mix. Add green peas and mix. Cover and cook till the vegetables are done. Add tomato puree and mix. Cover and cook for 2 minutes. Add peanut paste and mix well. And paneer and mix. Sprinkle garam masala powder and serve hot with roti.


1 Packet Hakka Veg Noodles(if possible use Ching's Secret Hakka Noodles) 1 tea-cup Cabbage-shredded 1 large carrot-sliced

1/2 cup capsicum-sliced 2 Spring Onions-chopped 4 Tbsp Oil(if possible use Olive Oil) 1 tbsp Soya Sauce 2 tbsp Vinegar 3 tsp Green Chilli Sauce Salt to taste

Method 1. Boil 8 cup of water in a large pan, let the water bubble. 2. Drop the noodles and boil them for only 2 minutes. The noodles are cooked aldent(Aldent: means partially cooking noodles or leaving it slightly "kachcha"). Drain the noodles and spread on a flat surface and toss in 1 tea-spoon of oil on the noodles to prevent sticking. 3. Heat oil in a frying pan on a high flame. 4. Add vegetables and stir-fry. 5. Add the sauces, noodles and stir for 2-3 minutes(Adjust salt and amount of sauces as per taste) and serve hot garnished with chopped spring onions.

You can make it spicier by adding some Ching's Schezwan sauce also. That is often named as Schezwan noodles. In that process, add 4 broken kashmiri chillies initially, before stir frying the vegetables.


Veg. Hakka Noodles - 1/2 Packet Vegetables - [1 cup] of finely sliced Carrot, Beans, Cabbage, Capsicum(in different colours).

Chilli Sauce - 1/4 tsp Soy Sauce - 1/4 tsp Vinegar - 1/4 tsp Tomato Sauce - 1 tsp

Aji-no-moto - a small pinch Spring Onions - 3 (finely cutted with scissors) 0Oil - 2 tbsp

Boil the Half pack of Hakka Noodles in 2 cups of water for about 3-4 mins. Drain the noodles and pour some water over the noodles and drain again.

Heat 1/2 tbsp oil in a Pan and fry the finely sliced vegetables for just 1- 2 mins. add a slight pinch of aji-no-moto and mix. set this aside.

Heat Oil in a Iron Skillet. Add Tomato Pickle / Thokku to the oil and Stir well. Add all the Sauces to the Skillet and give a Stir. Add the Fried Vegetables to the Skillet and give a Stir.

Now add boiled and drained Noodles to the skillet and mix well with sauces - pickle and vegetable mix with Chopsticks or just Toss the Noodles.

Switch off the flame and add chopped Spring Onions to the Noodles.


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MICROWAVE CUTLET Cooking time: 25 mins. Ingredients 250 gms potatoes (boiled) 1 onion (finely chopped) 50 gms cabbage (grated 1/4 cup peas (boiled) 2 3 green chillies (chopped)

2 tbsp bread crumbs Salt & black pepper powder (to taste) 1/2 tsp chat masala powder 1/4 tsp red chilli powder 1 tsp oil

For garnishing Tomato rings, onion slices and lemon wedges.

Method 1. Boil potatoes and peas separately. 2. Mix all the ingredients (except bread crumbs, oil) for the cutlets. 3. Preheat the oven at 250 degree Celsius at convection mode. 4. Applying oil on your hands, shape the mixture into cutlets and coat with bread crumbs. Brush with oil. 5. Place these cutlets on the greased non-stick tawa / microwave safe flat dish at high rack and bake for 25 30 minutes till golden brown. 6. Reposition frequently for uniform browning. 7. Serve hot with crisp salad, wafers and green chutney or sauce.

Tip: Add seasonal vegetables like grated carrots, spinach etc. to suit your taste and make the cutlets more nutritious.

CHHEASEE PIZZA Cooking time: 10 15 mins Ingredients 4 medium pizza bases For topping 200 gms onion (chopped) 200 gms tomatoes (chopped)

125 gms capsicum (chopped) 100 gms mushroom (sliced) 250 gms pizza cheese (shredded) 3 tbsp tomato sauce

Salt & black pepper powder (to taste)

Method 1. Preheat the oven on convection mode at 250 degree Celsius. 2. Spread tomato sauce on each pizza base 3. For topping, mix all chopped vegetables and seasoning. Microwave the chopped vegetables in a microwave safe bowl for 30 secs. at 100% power. 4. Apply tomato sauce on each pizza base. Now spread the vegetable topping on each pizza base along with the sliced mushrooms. 5. Sprinkle grated pizza cheese at the top of each pizza. 6. Bake on non-stick tawa on the high rack at 250 degree Celsius for 10 15 mins (till the cheese melts). 7. Cut into pieces and serve with sauce

Read more: http://www.awesomecuisine.com/recipes/2793/cheese-pizza.html#ixzz2CDGN5v4J Follow us: @awesomecuisine on Twitter | awesomecuisine on Facebook

Kesar Rasmalai
INGREDIENTS: For Malai: 1/2 gallon Whole Milk 2 Tbsp Lemon Juice or Vinegar. 2 Cups Sugar Water For Ras: Evaporated Milk 2 Tins

Sugar Saffron few strands METHOD: In a heavy bottomed pan cook milk and bring it to boil. When it starts boiling add lemon juice and stir continuously until the milk curdles completely. Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it in muslin cloth and when doing it hold it under running water with your hands running thro the paneer) Place a heavy weight on this to drain away all the excess water for about 7 mins. Note- there should be no water left else the panner balls will break when put in sugar water. Now put the above in the food processor and run it. You will first see the paneer break into small pieces and then it slowly forms a whole lump just like chapathi dough. slowly form small round balls out of it. Meanwhile in the pressure cooker add 1 cup of water along with 1 cup of sugar. When the sugar melts in the water add just 10 paneer balls keeping a good distance between each of them and pressure cook for 2 whistles. Repeat the process untill all is done adding little sugar and water as required for each batch. In another pan heat the evaporated milk with sugar and saffron and bring it to boil. To this add the above sugar malai balls draining them slightly. Chill for a few hours and enjoy.

For the rasgulla discs

1 recipe chenna 1 tsp plain flour (maida) for dusting

For the sugar syrup

5 cups sugar 1/2 cup milk

For the saffron flavoured milk

1 ltr full fat milk 1/4 cup sugar a few saffron (kesar) strands dissolved inmilk 1/4 tsp cardamom (elaichi) powder

Other ingredients
2 tsp plain flour (maida)

For the garnish

2 tbsp pistachio slivers

Method For the rasgulla discs

1. Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1) diameter and 6 mm. () thickness. Take care to see that there are no cracks on the surface. 2. Dust the back of a flat plate lightly with the flour and place the chenna discs on it.

For the sugar syrup

1. Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8) in diameter and 150 mm. (6) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. 2. Heat over a medium flame to allow the grey layer to float. Do not stir at thi8s point as the layer will break and it will not clarify the syrup. 3. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer. 4. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon. 5. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon. 6. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

For the saffron flavoured milk

1. Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well. 2. Remove from the fire.

For the rasgulla discs

1. Mix 2 teaspoons of the plain flour with cup of water to make a flour solution. Keep aside. 2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously. 3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).

4. When the flour solution is added, a frothy layer is formed on the surface of the syrup. 5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. 6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs. 7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form. 8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked. 9. Remove from the fire. 10. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water. 11. Cool and chill for approximately 3 to 4 hours.

How to proceed

1. Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup 2. Place the discs in a serving bowl and top with the hot saffron flavoured milk. 3. Chill for at least 2 hours. Serve garnished with slivered pistachios.

Ingredients for Rasmalai Patties: 4 cups milk 1/4 cup lemon juice 1 1/2 cups sugar 4 1/2 cups water Pressure cooker

Ingredients for Milk mixture: 3 cups of milk 2 1/2 tablespoons of sugar (adjust to your taste) 1/8 teaspoon crush cardamom 1 tablespoon sliced almonds and pistachios to garnish

Method: Paneer:

1. Mix lemon juice in half a cup of hot water and keep aside. 2. Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan. 3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat. 4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. 5. Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon. 6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe. 7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. 8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer. 9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. 10. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy. Making the Rasmalai: 1. Divide the dough into 12 equal parts and roll them in smooth balls. 2. To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4 patty shape. 3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. 4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. 5. Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup! 6. Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. 7. Take out the patties from the syrup and squeeze them lightly,and keep aside. 8. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. 9. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. 10. Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. 11. Add the cardamom and mix in. Garnish with sliced almonds and pistachios. 12. Serve the Rasmalai chilled.

Ingredients for Ras Malai

Chena) - 250 gms. Sugar - 200 gms. (1 cup) Milk - 1 ltr. Kesar - 15-20 pieces (optional) Cashews - 15-16 (cut into small pieces) Chronji - 1 table spoon Cardamom - 3-4 (peel and grind)

Method - How to make Ras Malai Recipe

Put chena in a plate and mash with hands to make it smooth like a dough. The chena is ready to make rasmalai.

Take a small portion of the chena, keep it between your palms and press it with hands to give it a round flat shape. Make more such flat discs from chena in the same way and keep them on a plate. You will be able to make 12-14 discs from 250 gms chena. Take a pan and put 100 gms sugar along with 500 gms of water into it. Keep the pan on a flame to boil the mixture. Keep the flame high so that the water starts to boil soon. Put all the flast discs made with chena into the pan once the water boils completely. Cook it for 18-20 minutes Keep the flame medium while cooking the rasmalai. The rasmalai will increase in size while boiling into the water. The rasmalai balls are ready. Let them cool down.

Now we will prepare milk for Rasmalai. Keep the milk pan over the stove and stir it continuously once it starts to boil. Put kesar and mewa into the milk. Turn off the flame once the milk reduces to half or 60% of its quantity. Mix sugar and cardamom to it. Milk to dip rasmalai is ready.

Take out the rasmalai from the sugar syrup, press it with hands t strain the water and put these balls into the milk. Rasmalai is ready. Take it out in a serving bowl and garnish with pistachios and cashews. Let it cool down and then taste it.