indian

Ras Malai

~ Huma ~ 15 Comments
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Continuing the saffron trail, today sharing with you my all time favorite indian dessert RasMalai
All the hard work & patience pays off with its melt in mouth texture. 
A few pointers to get the desired results.

Kneading chena with palms till smooth  to achieve the tasteful results.
Add a splash of drama with saffron.
Rolling the little chena balls to perfection. No cracks
We are still half way. Yes here comes the timing & patience. Boiling the chena balls for perfect time & then completely cooling it off.
Squeezing the completely cooled off chena balls & soaking overnight in prepared milk.
And this is the result of all your patience.

Rasmalai : Makes around 20
Ingredients
I
For the Chena
1 ltr milk
1 tsp vinegar/ 1/2 tsp lemon juice
II
1/2 tsp semolina
1/2 tsp powdered sugar
1/8 tsp saffron 
Tip: Mix sugar & saffron together and grind to powder.
III
4  glasses of water
1/4 cup sugar
IV
For the milk
1 ltr milk
2 cardamom crushed
3 to 4 strands of saffron
9 tbsp sugar
1 tbsp sliced pistachio
Method
  1. Prepare the chena: Heat milk in a deep pan. Remove from flame once boiled. Add in vinegar or lemon juice. Once it starts curdling (Whey is separated) strain on kitchen cloth. Keep some heavy thing on for about 10 minutes so all the excess water is strained. 
  2. Knead the chena with palm of your hands till smooth. timing will be around 6 to 7 minutes
  3. Now add all the Ingredients II and knead for  about 2 minutes more.Roll out into desired shape size balls
  4. In between kneading  put water & sugar in pressure cooker & bring to boil in the pressure cooker 
  5. In the boiling water, add the chena balls. Close the lid & give one whistle & then cook on low flame for 8 minutes. After that switch off the flame & let it completely cool ( took nearly 2 hrs to cool off ).
  6. Preparing the milk: Mix all the ingredients IV and cook the milk till reduce to 3/4. Cool completely.
  7. Now open the lid of the pressure cooker.Gently squeeze  chena balls & drop in the prepared milk.
  8. Keep overnight in fridge for best results.

Note:
  • Required equipment: Cheese cloth or any cotton cloth, pressure cooker, deep pan.
  • Kneading the chena till smooth is very important.
  • Cooking time is an important factor for the success of the recipe.
  • When the recipe say completely cool , literally follow. Reason: Cooling it at its own will not deflate the chena balls.

Ande Ka Salan / Egg Curry

~ Huma ~ 9 Comments
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Ande Ka Salan / Egg Curry , a delicious curry from the region of Maharashtra. The spices used in this curry makes it different from the regular egg curries.

Ande Ka Salan / Egg Curry

Ande Ka Salan / Egg Curry  was mostly made as a substitute for meat curry. When there was no meat in house , our family would prefer eating this salan instead of having vegetables.  After coming to Dubai , this salan is part of  our weekly meals.

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Nawabi Mithaas

~ Huma ~ 9 Comments
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 Nawabi Mithaas is  heirloom recipe made from milk solids. The special spice added to it gives a unique flavor to it.
Nawabi Mithaas
 Due to my father suffering from diabetes , we had almost stopped preparing and eating sweets in our family. But at my in laws place, it was customary to have sweets after each meal. If there was no sweet at the dastarkhwan , my father in law including my bros in laws used to ask for sugar.
Nawabi Mithaas

Preparation of different varieties of Halawa, mithai were our daily routine. I have learnt many  muslim traditional recipes from my ma in law via telephony. Nawaabi Mithaas  is one of them. I have also share one more recipe from her Ande ka Burrada. And who judges if it is correct in taste and texture.Mr.K, the biggest critic in our family we say.

  For now lets check the recipe of Nawabi Mithaas.Nawabi Mithaas

Ingredients
500 gm Khoya/Mawa grated or crumbled
1/2 cup sugar ( keep 3 tbsp aside from it)
1/4 cup of almond powder
5 pod of green cardamom crushed
1/2 tsp of sweet spice powder ( mix of Indian gum & nutmeg, saffron)  (optional)
1 tbsp coconut shred
1/2 tsp ghee for greasing the tray
Nawaabi Mithaas

Method

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Serves 6 to 7

Nawabi Mithaas

 Nawabi Mithaas is  heirloom recipe made from ( mawa )milk solids. The special spice added to it gives a unique flavor to it.

25 minCook Time

25 minTotal Time

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Ingredients

  • 500 gm Khoya/Mawa grated or crumbled
  • 1/2 cup sugar ( keep 3 tbsp aside from it)
  • 1/4 cup of almond powder
  • 5 pod of green cardamom crushed
  • 1/2 tsp of sweet spice powder ( mix of Indian gum & nutmeg, saffron) (optional)
  • 1 tbsp coconut shred
  • 1/2 tsp ghee for greasing the tray

Instructions

  1. Grease the tray with ghee for setting the mithai.
  2. In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
  3. Add in almond  powder, sugar , cardamom & sweet spice powder.
  4. Keep stirring continuously until it is brown in color.
  5. Last add the 3 tbsp sugar  and stir.
  6. Pour on the greased tray & spread evenly.
  7. Sprinkle coconut shred on it.
  8. Cool and cut in to desired shapes & njoy.

Notes

Note: Can be stored for 3 days at room temperature.

7.8.1.2
66
https://www.ghezaeshiriin.com/2013/11/nawabi-mithaas/

Nutrition

Calories

235 cal

Fat

7 g

Carbs

44 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Nawabi Mithaas