ANGOORI RASMALAI

                               ANGOORI RASMALAI

 

 

 

 

INGREDIENTS

• Milk (full cream milk preferred) - 1 litre (1/2 litre for rasmalai balls & 1/2 litre for syrup)
• Lemon juice of 1 lemon
• Sugar - 1/3 cup (sugar syrup) + 2-3 tablespoons (thickened milk)
• Water - 1 cup
• Cardamom powder - 2-3 pinch
• Saffron strands - a few

METHOD

• First we make rasmalai balls.
• Boil 1/2 a litre milk and as it comes to a boil, add lemon juice to it.
• As soon as you add lemon juice, you will see milk starts curdling.
• Once it is done, turn off the flame and you will see green whey gets separated.
• Strain off the water and separate the milk or chenna as we call it.
• Rinse it with water 2-3 times so that lemon effect goes away.

 

 

 

• Next, start kneading with your palms for around 2-3 minutes, till you get a soft dough.

 

• Now divide the dough into very small balls.
• You will get approximately 18-20 chenna balls.
• We keep the size of these balls very small, because once the are dipped into sugar syrup they double in size.

• In the meantime, boil 1 cup water in a pan and add 1/3 cup sugar to it.
• Also add a little cardamom (elaichi) powder to it.
• Boil it well till the sugar gets dissolved completely.
• As soon as it is done, add the rasmalai balls to it and cover the pan.
• Make sure that the pan is big enough so that chenna balls get enough space to double in size.
• It will take around 10-15 minutes.
• Check after 10 minutes and if you see they have risen well, turn off the flame.
• Keep them aside.

• Next step is to make rasmalai syrup to dip chenna balls.
• Boil 1/2 a litre milk in a heavy bottomed pan.
• Boil it till it becomes almost 3/4th in quantity or a little more thicker if you like it that way.
• Mix a few saffron strands in 1-2 tablespoons hot milk.
• Pour these saffron strands into thickened milk.
• Also add a little cardamom powder & 2-3 tablespoons sugar.
• Boil well and Rasmalai syrup is ready.
• Turn off the flame.
• Now, take chenna balls out of sugar syrup and add them to the rasmalai syrup.
• Garnish with saffron strands.
• Angoori rasmalai is ready to serve.
• Tastes best when chilled.

Author by : SHILPY MALHOTRA

Shahi paneer

Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices.

It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal.

Similar dishes include paneer butter masala and kadai paneer.

Strawberry Pie

Strawberry Pie

Ingredients

• 1 Cup (225g) Sugar
• 2 Tbsp Cornstarch
• 1 Quart Strawberries
• 1 Tbsp Butter
• 1 Pkg Strawberry Jello,or 1 1/2 Pkg Hartley's Strawberry Jelly
• 1 Tbsp Lemon Juice
• 1 Baked 9” pie crust, homemade or store-bought

Instructions

1. Combine the sugar and cornstarch in a medium saucepan.
2. Mash 1 cup of the berries; add enough water to make 2 cups and stir into the cornstarch and sugar mixture.
3. Cook and stir until boiling. Boil 2 minutes.
4. Remove from heat and add butter, Jello powder (or cubes) and lemon juice. Stir until the Jello powder dissolves. Chill until partially set.
5. Spoon 1/3 of the jello mixture into pie shell. Top with the remaining berries, and spoon the remaining jello mixture over the berries.
6. Chill until set. Serve with fresh sweetened whipped cream.
7.