( Add the washed rice , water and turmeric powder into a pressure cook and cook till done )
Chopped cashew nuts - 10
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Saffron strings - a generous pinch
( soak them in 2 tbsp of milk)
Sugar - 1 cup
( add more or less according to your taste)
Ghee - 8 tsp
Method
Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.
Add the sugar and mix till they dissolve and rice is well mixed with the sugar.
Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.
Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.
Notes:
a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.
b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.
( Blend all the ingredients to a smooth batter in a mixi jar )
Ingredients for yellow batter
Egg - 2
Turmeric powder - a pinch ( optional)
Sugar - 3 tbsp
(add more or less according to your sweetness)
Cardamom powder - 1/4 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Other ingredients
Ghee as needed ( around 2 tbsp )
Cashew nuts - 10
Neyyada
Method
Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.
Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.
( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)
The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.
Loosen up the sides using a knife and cut into desired shape and enjoy!
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Method
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
Grease an aluminum square tray with ghee and keep it aside.
Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.
Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.
Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.
Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..
Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.
Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.
( If using store bought custard powder then use 2 tbsps)
Sugar - 1 tbsp
( use more or less according to the sweetness of the mango)
Fresh mango pulp - 1/2 cup
Chopped fresh mangoes few for garnish
Cream 1 tsp to drizzle on top (optional)
Cherry for garnish
Method
Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.
Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.
Cook the mixture till thick and switch off the stove. Cool the mixture completely.
Mix in the mango pulp and pour it into a bowl and refrigerate till chill.
Just before serving decorate with some mango pieces, cherry and cream drizzled on top.
( Boil water and sugar till you get a slight sticky consistency, this will take only 1 or 2 minutes. Switch off the stove add the lemon juice and cardamom powder, keep it aside)
Ingredients for the mixture
Coarse Sooji/Rava/Semolina - 1/2 cup
(do not add too fine sooji)
Milk - 1 cup
Ghee - 3 tsp
Milk powder - 2 tbsp
Cardamom powder - a generous pinch
Baking soda - 1/8 tsp
( do not add more then they may break while frying)
Other ingredients
Oil to deep fry
Method
Heat ghee in a pan add the sooji and roast till they slightly colour changes and gets nice aroma.
Cool the mixture and add the milk powder,cardamom powder and baking powder, knead it well till combined. If dry then add few drops of milk.
Divide the portion into equal size balls and flatten them,make sure they are crack free otherwise they may break while frying.
Heat oil in a pan and deep fry in medium high flame till light brown on all sides.
Transfer them into the hot sugar syrup and flip other side and make sure both sides are well coated.
Yields: Ingredients
Super fine almond powder - 1 cup
( I bought it from costco)
Orange food colour a pinch (optional)
Powdered sugar - 1/4 cup heaped
Saffron little soaked in 1 tbsp of warm milk
Warm milk as needed for binding Gulkand as needed
Ghee - 1 tsp
Badam Gulkand Roll
Method
Take a bowl add the powdered sugar,almound powder,saffrom milk and mix it well.
Slowly add warm milk little by little and form a soft dough.
Add 1 tsp of ghee and form a soft shiny dough.
Grease a plastic sheet with ghee place the dough and roll it out into a thin sheet.
Place some gulkand on top of the sheet in a straight line ( see picture).
Roll the sheet to cover the gulkand and form a semi thick long log.
Cut the rolls to any size you want.
Decorate with edible silver foil and enjoy!
( Dissolve sugar in water and give a boil till you get a thin syrup consistency. Switch off the stove and add the cardamom powder and saffron, mix and keep it aside)
Ingredients for the milk
Whole milk - 2 cups
Heavy cream - 1/8 cup
Sugar - 1 tsp
Cardamom powder - a pinch
Saffron - a generous pinch
Rose essence - few drops
Powdered almonds and pistachio - 1 tsp each
( Boil milk,sugar and nuts powder cook till they are slightly thick. Switch off the stove and add the heavy cream, rose essence , cardamom powder and saffron , mix till combined)
Other ingredients
Suji Rusk or any Rusk - 6 pieces
Chopped nuts for garnish
Cherry for decoration
Hot Rusk Pudding
Assembling
Dip each rusk piece into the warm sugar syrup and place in on a tray or plate.
Pour the warm milk on top sprinkle the chopped nuts decorate with cherry and serve immediately.
Ingredients
Almond flour - 3/4 cup
( I used store bought almond flour from Costco)
or (If you don't have store bought almond flour then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use)
Milk powder - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - a generous pinch
Ghee - 1 tsp + Extra few drops of ghee to grease plastic sheet and your palm
Gulkand as needed
( Store bought or homemade,click HERE for Gulkand recipe) Method
Take sugar and water in a non stick pan bring it to a boil.
Once the sugar reaches to one string consistency( this process will not take too long) lower the flame and add the almond flour,milk powder and cardamom powder.
Keep mixing till it comes to a soft ball.Do not over cook then your mixture will become dry.
Switch off the stove and add 1 tsp ghee and mix.
Once its warm to handle slightly knead with your greased palm to get a soft dough.
Take a greased plastic sheet and spread this mixture using a rolling pin to a semi thick sheet.
Place gulkand on top of the almond sheet and roll it to form a log.
Keep it in fridge for 10 minutes and cut into thin slices.
If you want to make ladoos then take a small portion of almond mixture fill it up with little gulkand and roll it into balls
Your Gulkand roll is ready to serve!
Note:
a) You can also use some nuts in your filling.
b) If you don't have store bought almond powder then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use.
c) Do not over cook the mixture till its dry.
Ingredients to make Paneer/Indian cottage cheese (You will get12 Malai Chum Chums )
Whole milk - 8 cups
White vinegar - 2 tbsp ( add if needed more)
( You can also add lemon juice or sour curd to curdle the milk)
Malai Chum Chum
Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly and hang it.
Leave it for 1 hours till the water is out from the paneer.
Malai Chum Chum
Now your homemade panner is ready to make chum chum.Place this paneer on a clean surface or on a plate,using your palm knead it for 15 minutes to a smooth soft dough.divide this in 12 balls and roll it into oval shape. Ingredients for Syrup
White sugar - 2 cups
( Today i have used turbinado raw sugar so the syrup looks little brown)
Water - 6 cups
Cardamom powder - 1/8 tsp
Malai Chum Chum
Method
Dissolve the sugar in water add some cardamom powder and bring it to boil.
Lower the heat to medium high flame and slowly drop the oval shaped paneer rolls into the syrup.
Cover it with a lid and boil for 30 minutes ,do not mix the chum chums they may break as they are too soft to handle when hot.
Switch off the stove and let it cool.When serving slightly squeeze out the syrup from the chum chum and add it to the prepared malai. Ingredients for the Malai / Milk mixture
Whole milk - 2 & 1/2 cups
Dry milk powder - 1/2 cup
Cardamom powder - a generous pinch
Sugar - 1 tbsp ( add if you want it more sweeter)
Malai Chum Chum
Method
Dissolve milk powder in 1/2 cup of milk,keep it aside.
Boil 2 cups of milk in a heavy bottom vessel and reduce,now add the diluted milk powder and reduce it to the consistency you need.Keep mixing to avoid burning.
Add the cardamom powder and sugar cook for a minute and switch off the stove. Other ingredients
Powdered pistachio- 1 tbsp
Cherries for decoration
Rose essence few drops ( optional)
Malai Chum Chum
Assembling
Take a square glass tray pour the malai place the chum chum,sprinkle the powdered pistachios and place cherry on top.Keep it in refrigerator for 1 hour and serve them cold.
Malai Chum Chum
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk.
f) For extra richness cream and condensed milk can be added to the milk.
You will get 12 Malai Chum Chums
Check out for Rasmai recipe HERE
Check out for Chum Chum recipe HERE
Check out of Instant Bread Rasmai recipe HERE
Check out for Rasgulla recipe HERE
Ingredients
Pottukadalai / Roasted gram dal-1 cup
(Slightly dry roast,do not burn them , cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-8
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee - 20
Melted warm ghee as required amount (approximately 1/4 cup ) Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.
(fried in 1 tsp ghee till they puff up, cool and grind to a fine powder)
Chopped cashew nuts and almonds -15 each
(fried in ghee till light brown)
Cardamom powder - 1 tsp
Wheat Flour Ladoo
Method
Heat ghee in a pan add the wheat flour and in low flame fry till colour changes and raw smell has completely disappeared.
This step is very important so take time to fry them well.Taste the atta before switching off the stove to check if it is well roasted, cool the atta completely.
Add both the sugars,cardamom powder, powdered edible gum and fried nuts into the atta,mix well.
Take small portion press and form into tight ladoos.
Enjoy!
Note:
a) Jaggery can also be used in this recipe.
b) Frying the atta is very important otherwise the ladoos will have a raw taste.