Ras Malai

-

Special thanks to Master chef Sanjeev Kapoor for this recipe !!
INGREDIENTS:
10cups milk
8 tsp white vinegar
1 tblspMaida/refined flour
1/2 tsp corn flour
1.2 kg sugar
2 tblsp milk
FOR RABDI :
10 cups milk
6 tblsp sugar
Saffron few

 PROCEDURE:

  • For the chenna bring the milk to a boilover high heat and set aside to cool slightly
  • Mix the vinegar in 1 3/4 cups of water and add to the hot milk,stir lightly till the milk curdles
  • Add 3-4 cups of water and few ice cubes and stir
  • Strain the chenna through a piece of muslin clothsqueeze to remove all the water,you should have 250 gms chenna
  • Tranfer the chenna onto a worktop,mix together half spoon of cornflour and maida and add to the chenna
  • Knead,pressing with the heel of your handtill it becomes smooth
  • Devide into 25 portions,roll into ballsand then press lightlyto make patties,taking care thatthere are no cracks
  • Mix the remaining refined flour with 1/2 cup of water and keep aside
  • To make the syrup,cook the sugar with 5 cups water ,stirring continuously till all the sugar dissolves,add the milk and let the syrup boil.Collect the scum which rises to the surface with the laddle and discard
  • Continue to cook the syrup,reserving the rest ,in a deep wide non stick pan and add four to five cups of water.when the syrup begins to boiladd the chenna patties,add half of flour water mixture
  • The syrup will froth,cook gently agitating the syrup
  • Slowly drizzle half a cup of water along the sides of pan every 5 mins so that the syrup doesnt thicken
  • Continue cookingfor fifteen mins or till the chenna patties spring back when pressed
  • Remove from the syrup with a slotted spoon and place in the reserved syrup

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides.

















Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more