Ingredients For garnishing How to make Malai Peda Boil the milk in a heavy-bottomed pan. Continue to stir until it reduces to half.Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.Put the sugar and cook for a further 4 to 5 […]
Ingredients How to make Angoori Petha Peel and deseed the pumpkin.Scoop out balls from the pumpkin by using a melon scoop.Prick each pumpkin ball with a fork at close intervals.Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.Wash the pumpkin balls thoroughly. Drain and keep aside.In a heavy bottomed pan,
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Ingredients For garnishing How to make Anjeer Halwa Cook the anjeer in boiling water for 3 to 5 minutes.Drain and puree them in a mixer. Keep aside.Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.Put the pureed anjeer, milk powder, sugar
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Ingredients How to make Boondi Laddu Mix the flour, rice flour, baking powder and colour.Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside.
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Ingredients How to make milk burfi Heat the milk slightly and curdle it by adding the lemon juice.Then hang it up in a muslin cloth to drain for 3 hours.The milk solids are turned into cheese now.Kneed this well with the milk powder and sugar.Heat the ghee in a heavy pan and add the cheese
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Ingredients How to make Balu Shahi 1. Sift refined flour and soda bicarbonate together into a bowl.2. Rub in two-thirds cup of olive oil into the flour mixture till it resembles breadcrumbs.3. Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes.4. Divide into twelve equal portions and
Ingredients How to make Pinni Laddu 1. Take a thick-bottomed pan and heat all the ghee in it.2. Add flour, and keep on stirring continuously. Keep the heat on low.3. When flour is evenly browned and aromatic, add the sugar and stir for a minute.4. Remove the pan from the heat.5. Add the almonds, cardamom
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Ingredients How to make Coconut Peda Dry grind the grated coconut until it reaches to a powdery consistency.Soak saffron in about 2 tbsp of milk for about 10 mins. In a heavy bottomed kadai heat the condensed milk along with the milk and saffron and brig it to boil. When you see the bubbles add
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Ingredients: How to make Kesar Rasmalai: 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
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