GULAB JAMUNS
Ingredients:
Milk powder - 6 oz.
Maida - 1 tbsp.
Baking powder - 1/2 tsp.
Egg - 1
Ghee or butter melted - 2 tbsp.
Ilachi (cardoamoms) powder - 1/2 tsp.
Ingredients for Syrup:
Sugar - 1 cup
Dash of Zafran (saffron)
Water - 2 cups
(Cook ingredients for Syrup until the sugar is completly dissolved).
Method:
Mix all the above ingredients. Rub lightly to form
into a dough. Keep aside for 25 minutes. Make into small
balls and deep fry in ghee or butter;
cook for 5 - 7 minutes. Dip it into the syrup. Remove, let it cool
and enjoy.
MANPASAND KHEER
Ingredients:
Milk - 1 kg.
Sevian (vermicelli) - 1/2 cup crushed
Sugar - 8 tbsp.
Condensed Milk - 8 tbsp. Or Khoya- 1/2 cup
4 tsp. Badam or Pistas sliced or crushed
Ilachi (cardamom) Powder - 1/2 tsp.
Dash of Zafran
Method:
Cook milk with sugar, until the sugar is dissolved. Add vermicelli,
cook on low/medium heat until it is soft.
Add condensed milk, cardamom, badam or pista. Cook for 2 or 3 minutes
on low.
Sprinkle saffron. Let it cool and serve.
RICE PUDDING
Ingredients:
1 cup long grain rice
5 cups milk
1/2 cup sugar
1 tsp powdered cardamom
1/4 tsp saffron strands soaked in I tbsp of hot milk
for five minutes
2 tbsps flaked almonds
2 tbsps white (golden) raisins
Method:
Wash the rice and add to milk in a heavy bottom saucepan
and bring it to boil, then simmer on low heat, stirring
frequently (with
a wooden spoon) to
avoid sticking or burning.
Cook for 8 - 10 minutes or until the mixture is
thick, then add sugar and cook
till the sugar is dissolved. Serve
hot or cold sprinkled with flaked almonds, saffron
and raisins.
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