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Badam Kulfi – A delightful Indian Dessert

By 2334 0

Ingredients:

  • Peeled and ground almonds: 2 cups
  • Condensed milk : 2 cups
  • Milk: 1/2 cup
  • Fresh Cream: 8 tbsp
  • Saffron strands: 10 to 15
  • Pistachios: 6 pieces
  • Blanched almonds: 2 tbsp (For garnishing)

Preparation:

In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.

Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.

Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.

When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!

Image courtesy: herzindagi .com / images are subject to copyright

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Food

Rabri – An Indian Sweet Recipe

By 1667 0

Rabri, the sweet, condensed-milk-based dish, originating from the Indian subcontinent.

Ingredients:

  • Milk : 2 litres
  • Koya : 50 grams
  • Sugar : 1/2 cup (60 grams)
  • Cardamom powder : 1/2 tsp
  • Saffron : 12 to 15 strands
  • Fresh rose water : 1/2 tsp
  • Koya : 50 grams
  • Sliced almonds and pistachios : 2 tsp each

Preparation:

Add 1 cup of boiled milk in a pan. As it gets condensed, keep collecting the cream at the sides of the pan. When you see the cream floating, gently move the cream layer with a spatula. Again add another 1 cup of milk and similarly collect the cream at the sides. In the similar way, collect the milk cream of 2 liters of milk, by adding each cups of milk slowly.

While adding the final cup, mix 50 grams of Koya and half cup of milk, and add it to the pan. Mix it well and add this to the cream collected. Add 1/2 cup or 60 grams of sugar. Add 1/2 tsp of cardamom powder and saffron strands. Add sliced almonds and pistachios (almonds and pistachios should be soaked in water) for a . Cook for about 10 to 15 minutes. Switch off the flame. Leave it to cool and add 1/2 tsp of pure rose water. Garnish with sliced almonds.

Image courtesy : sooperchef.pk / images are subject to copyright

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Food Trending

The Cashew Rich Kaju Katli – An Authentic Indian Sweet

By 1565 0

The Kaju Katli or Kaju Barfi is a traditional Indian sweet, that is rich with Cashew nuts. This sweet gives a tempting flavor of cashews, milk and ghee that will melt into your mouth!

Ingredients:

  • Powdered cashews : 2 cups
  • Water : 1/2 cup
  • Ghee : 2 teaspoon
  • Silver vark : 4 inches
  • Sugar : 1 cup
  • Milk : 2 tablespoon
  • saffron for garnishing

Preparation:

Grind the cashews to a smooth powder. Then prepare the cashew paste by adding little water, make sure that the paste is thick in consistency. Take a shallow pan and heat in on medium flame and add some water in it. Add sugar and stir continuously until it is fully dissolved.

Bring the syrup to a boil until it reaches to one string consistency. When the sugar syrup prepared, add the cashew powder and mix well. Stir this mixture for about 5-10 minutes or till it starts to thicken and remove it from the flame.

Add a pinch of cardamom powder, for an extra flavor and aroma.

Transfer this cashew paste to a large plate or bowl and allow it to cool slightly. When it is cooled, knead the mixture well. Flatten the dough using a rolling pin. Grease a plate with ghee and transfer this cashew dough on it. Using a rolling pin, gently roll until the dough has evenly spread out on the plate. Allow it to cool completely and cut the dough in small diamond shapes. Garnish with saffron and serve!

Image courtesy : dhanrajsweets.com / images are subject to copyright

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Food

Ras Malai – A Tempting Traditional Indian Sweet

By 1422 0

The Ras Malai, or Rossomalai is a traditional Indian sweet. ‘Ros’ means juice and ‘Malai’ means cream.

Ingredients:

  • 1/2 litre milk
  • 6 tablespoon sugar
  • 1/2 teaspoon sliced almonds
  • 1/4 teaspoon powdered black cardamom
  • 1/2 cup water
  • 50 gm paneer
  • 1/2 pinch saffron
  • 1/2 teaspoon sliced pistachios
  • 1 teaspoon all purpose flour

Preparation:

The Rasmalai recipe is a simple and delectable Indian sweet recipe. To make this recipe take a bowl and add crumbled paneer in it. Mix it with all purpose flour and knead to a smooth dough. Make small balls from the dough and flatten them lightly using your palms. Take a pan and add 1/2 cup water in it. Heat it over high flame. Add 3 tbsp sugar and bring the mixture to a boil until the sugar has fully dissolved. Once it’s done, remove from the flame. While the mixture is still hot, add the paneer balls and cover it with a lid. Keep the pan aside for few hours.

Take another heavy pan and add milk in it. Boil it until reduced to half. Then add the remaining sugar and stir well until fully dissolved. Remove the mixture from the flame. Add cardamom powder, saffron strands and mix well. Remove the paneer balls from the sugar syrup and squeeze them gently. Add them to the hot milk and garnish with almonds and pistachios. Keep the Rasmalai in the fridge for 2 to 3 hours as it is best enjoyed when chilled.

Image courtesy : Google / images are subject to copyright

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Food

Boondi ke Ladoo – Traditional Indian sweet

By 1292 0

‘Boondi ke Ladoo’ or simply ‘Ladoo’ is a traditional Indian sweet made during Indian festive times like ‘Diwali’ or at Indian weddings. This recipe is indeed a mouth watering sweet that melts into your tongue.

Ingredients:

  • 500 Gram Gram flour
  • 1 Litre Water or milk
  • 750 Gram Ghee (for frying)
  • 750 Gram Sugar
  • 3 1/2 Cups Water
  • 10-12 drops Orange color
  • 10-12 Saffron flakes, soaked
  • 50 Gram Cashew nuts, chopped
  • 50 Gram Raisins
  • 10 Cardamoms , peeled
  • Boondi strainer or fryer of medium sized holes

Preparation:

Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half. Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.

Fry them to golden color, drain and remove. Use up all the batter. Prepare sugar syrup of one and a half thread consistency by boiling sugar and water. Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.

After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour. Prepare round balls with moist hands. The yummy ‘Ladoo’s are ready !

Photo courtesy: Google / images are subject to copyright