sweet
Ras Malai
- 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.
- Knead the chena with palm of your hands till smooth. timing will be around 6 to 7 minutes
- Now add all the Ingredients II and knead for about 2 minutes more.Roll out into desired shape size balls
- In between kneading put water & sugar in pressure cooker & bring to boil in the pressure cooker
- 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 ).
- Preparing the milk: Mix all the ingredients IV and cook the milk till reduce to 3/4. Cool completely.
- Now open the lid of the pressure cooker.Gently squeeze chena balls & drop in the prepared milk.
- Keep overnight in fridge for best results.
- 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.
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.
Method
- Grease the tray with ghee for setting the mithai.
- In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
- Add in almond powder, sugar , cardamom & sweet spice powder.
- Keep stirring continuously until it is brown in color.
- Last add the 3 tbsp sugar and stir.
- Pour on the greased tray & spread evenly.
- Sprinkle coconut shred on it.
- Cool and cut in to desired shapes & njoy.
Huma Kalim
Serves 6 to 7
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
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
- Grease the tray with ghee for setting the mithai.
- In a heavy bottom pan on a low flame , heat khoya till soft & mushy.
- Add in almond powder, sugar , cardamom & sweet spice powder.
- Keep stirring continuously until it is brown in color.
- Last add the 3 tbsp sugar and stir.
- Pour on the greased tray & spread evenly.
- Sprinkle coconut shred on it.
- Cool and cut in to desired shapes & njoy.
Notes
Note: Can be stored for 3 days at room temperature.
Saffron & Cardamom Bars
I try to incorporate these two flavors in each dessert as K loves these flavors.
This melt in mouth bars are addictive . Simple & easy to prepare & a crowd pleaser.
Serves : Approx 12 -14 Bars (depending on the size of your tray)
Ingredients
I
75 gm self raising flour
1 egg
4 tbsp sugar
3 tbsp unsalted butter
3 -4 Green Cardamom crushed ( We only want seeds)
II
210 gm Cream Cheese
2 eggs
1/2 tin Condense milk
1/2 tsp crushed saffron.
You will need an 8 inch Baking tray.
Method
- To prepare the base, mix together ingredient I & spread it out evenly on a tray.
- Now in a separate bowl mix ingredient II.
- Pour over the prepared cake base.
- Bake at 180 degrees for 30 minutes or till the toothpick inserted comes clean.
- Cool completely.Cut into squares before serving
- Consume within 3 days.