Rice Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

9 cups milk
4 tbsp broken basmati rice
1 tbsp ghee
1/2 cup sugar or to taste
1/2 cup chopped cashew nuts and sultanas (kishmish), fried in ghee (optional)
1/2 tsp powdered seeds of green cardamom

Method:

- Boil milk till reduced to one litre and set aside.
- Wash rice, drain and set aside.
- Allow rice to dry completely.
- Heat ghee in a pan and fry rice till it turns a pale golden color.
- Add just enough water to cook rice. Cook till very soft. Mash with a wooden spoon.
- Add thickened milk, bring to boil and add sugar, cashew nuts and sultanas.
- Allow to cook for a few minutes and remove from heat.
- Add cardamom powder. Serve hot.

Orange Flavoured Mini Raasgullas In Vanilla Ice Cream

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

4 scoops vanilla ice cream
8-10 mini rasgullas (drained)
4 tbsp orange juice
1 drop yellow food colour
1 tsp powdered sugar

Method:

- In a bowl, combine orange juice, food colour and powdered sugar. 

- Soak the mini rasgullas in this syrup for an hour. 

- With a beater, whisk vanilla icecream and fold in the soaked rasgullas. 

- Add a little orange syrup to the mixture. 

- Pour this into glass jars and return it to the freezer for 2 hours. 

- Garnish with leftover rasgullas and serve cold.

Neena Sampat's Kulfi

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 ltr cold milk
1 tin condensed milk
2 tbsp corn flour
2 to 3 elaichis (crushed)
1 tbsp pistachio (shredded)
1 tbsp almonds (shredded)
1 pinch kesar (dissolved in 1 tsp milk)

Method:

- Dissolve the corn flour in 1/4 cup of cold milk and keep aside.
- In a heavy bottomed pan, pour the rest of the milk and the entire tin of condensed milk, while stirring continuously.
- When the milk starts boil add elaichi, corn flour paste, kesar and continue boiling by lowering the flame till another boil.
- Now cool the milk and add pistachios and almonds.
- Pour the milk in kulfi mould and refrigerate it in a deep freezer for at least eight hours.
- Unmould the kulfi and serve.


Tips:

- The mixture of cornflour and milk will thicken the kulfi quickly and help it set.
- If you add condensed milk to the recipe, the kulfi will turn out smooth, you won't need to churn it then.
- If you like your kulfi grainy, then replace condensed milk with 75 gms khoya and add 1 cup of sugar to the recipe.

Kesari Sandesh

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

200 ml boiled milk
3 ml lemon juice
25 gm caster sugar
1 gm saffron
10 gm pistachio
2 silver leaf

Method:

- Reheat the boiled milk to 45 deg c and add lemon juice.

- Drain the whey in a cheesecloth to get chenna. 

- Cook the chenna with sugar in a kadhai for two minutes till all the sugar dissolves. 

- Let it remain in kadhai for five minutes, stirring constantly. 

- Put the mixture on a tabletop. 

- Add chopped pistachios, cardamom powder and saffron (dissolved in hot water). 

- Shape into a boat with stretched ends. 

- Garnish with chopped pistachios and silver leaf.


Recipe Courtesy - Chef Madhu Krishnan, ITC GRAND MARATHA, Mumbai

Malai Chop

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr cow's milk
250 gms sugar
A pinch of citric acid
1 tsp suji
2-3 drops of reose essence
1/2 cup whipped cream
Cherries for garnishing

Method:

- Boil milk, and add citric acid to it to make chenna. 

- Sieve and press the curdled milk to remove all the water from it. 

- Make a sugar syrup by adding three times water to the amount of sugar. 

- Mash the paneer while adding suji and rose essence. 

- Make small flat shaped rounds from the paneer mixture slowly leave them in the boiling sugar syrup. 

- Continue boiling for nearly 20-25 minutes. 

- Before serving, garnish with whipped cream and cherries.

- Serve chilled.

Beetroot Chocolate Balls

BISMILLAH HIR RAHMAN NIR RAHEEM


How To Make It:

- Preheat the oven to 220 degrees celsius. 

- Dab some butter in the holes of a muffin tin and sprinkle some flour in each.
- Melt about 100 gms each of dark chocolate and butter and stir this till it is smooth.

- Beat together a little granulated sugar, three eggs and half a teaspoon of vanilla extract and add the chocolate mixture to it.
- Also add about 50 gm each of flour and fresh beetroot pulp.

- Pour this into the muffin holders and bake for a few minutes or until crisp.