| 6 cups Milk
1 tblspn Curds
1 tin Condensed milk
7-8 Almonds (Blanched and sliced)
|Boil 2 cups of milk. Add curd while the milk is hot. Strain the paneer into a muslin cloth till water drains off.
Keep under a weight and flatten. Simmer the remaining milk until thick and creamy. Add condensed milk and stir well.
Cook thoroughly. Cut paneer into small squares and add. Add sliced almonds Chill.
| 1/2 cup Rice
1 litre milk;
3/4 cup Sugar
2 Green cardamom
A few strands saffron
|Wash rice and grind coarsely like a rava. Boil the milk, add ground rice paste.
Stir and cook until rice is soft. Add saffron and mix. Add powdered cardamom.
Sprinkle fresh rose petals and serve.
| 1 1/2 litres Milk
3/4 cup Sugar
2 tblspns Chironji seeds
1/2 cup Almonds
| Boil milk, simmer till only 1/4 is left. Make a paste of soaked almonds.
Mix in 1/2 a cup of milk and add to thickened milk. Add sugar and chironji seeds
and some chopped almonds. Serve chilled.
| Milk 1 litre
Rice flour ½ cup slightly grainy
Pineapple slices 3 grated
Fresh Cream 1 cup
Rose petals a few
| Heat the milk in a pan. Add the rice and cook on a low fire.
Stir every now and then
Add sugar when it thickens.
Add pineapple and cream. Chill. Serve with rose petals.
MOONG DAL HALWA
| Moong Dal 250 Gms powdered grainy
Ghee 250 Gms
Sugar 400 Gms
Almonds 50 Gms
| Make sugar syrup with 500 mls of water. Boil sugar and water together.
Heat the ghee in a pan and fry dal till it turns light pink in color.
Add the sugar syrup and mix well
Powder the cardamoms and mix.
Slice the almonds and garnish.
KESAR RAVA SHEERA
| Rava 500 gms (Semolina)
Wheat flour 6 tbspns
Sugar 600 gms
Ghee 200 gms
Almonds 20 sliced
Water 8 cups
Kesar strands 10-15 ( Saffron)
Green Cardamom 10-12
| Heat Ghee in a pan, add Rava and wheat flour.
Fry stirring continuously, on low heat.
Boil the water and add the sugar and saffron strands to it.
When the rava mixture turns pink in color and gives off a lovely aroma – add water.
Add pounded cardamoms and keep stirring constantly.
The sheera should leave the sides of the pan.
Garnish with sliced almonds and serve.