KheerIngredients:
Milk 2 liters
Sugar 4 tbsp
Rice 3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts
Method:Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add sugar and continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.
Milk 2 liters
Sugar 4 tbsp
Rice 3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts
Method:Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add sugar and continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.
Gulab Jaman
Ingredients:Cottage Cheese 1 kg
Sugar 1 liter
Water 1.5 liter
Ghee 4 tbsp
Semolina 2 tsp
Standard flour 2 tsp
Rose Water few drops
Cardamom powder 1/2 tsp
Method:
Sugar Syrup
- In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken. Gulab Jaman Balls
- In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour. Add all the mixtures together until it forms a dough. Knead the dough evenly until and unless your palms become oily. Now make small balls of 1 1/2 inch diameter. Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes. This will make them spongy. Remove the pan from heat and after 10 minutes add the rose water essence.
