DESCRIPTION:
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.
PREPERATION
Preperation time: 10 mins
Cooking time: 45 mins
INGREDIENTS:
-1 liter full fat milk
-¼ cup rice ( any )
⅓-½ half sugar
-2 to 3 green cardamoms powdered
-¼ cup blanched and chopped badam and
pista
STEPS:
1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside.
2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside.
3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame.
4. Add drained rice when the milk comes to boil.
5. Keep stirring on low to medium flame to prevent burning.
6. Cook…
DESCRIPTION:
Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera.
Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city.
As with laddoos, pedas are sometimes used as prasadam in religious services.
PREPERATION
Preperation time: 2 mins
Cooking time: 15 mins
INGREDIENTS:
-½ tin condensed milk
-1 ½ cups crumbled khoya/ mawa
-Fat pinch of cardamom powder
-Few strands of Saffron soaked in milk
-1 tsp. ghee or coconut oil
-Few pistachios chopped for garnish
STEPS:
1. Add khoya,…
DESCRIPTION:
Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.
PREPERATION
Preperation time: 2 mins
Cooking time: 1 hr
INGREDIENTS:
-4 cups full fat milk
-3 tbsps sugar
-¼ tsp elaichi or cardamom powder
-6 to 8 strands of saffron or kesar
-¼ cup almonds and pistachios
STEPS:
1. Take a heavy bottom pot. Pour milk in it and heat it up.
2. Stick the layer of cream formed over the milk on the sides of the pot.
3. Stir the milk at the bottom to prevent the fats…
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.
Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-12 rasgullas
-1 tin milk maid condensed milk
-2 cups milk
-⅛ Tsp. Green cardamom powder /
elaichi
-Few saffron strands
-Chopped Pistachios and…
Score: 1.0
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