Can u give me the recipe of.....?!
Can u give me the recipe of.....?
indian desserts:
basundi,kheer,rasmalai
these three will do......
thanks
Answers:
You should had googled friend.
Basundi:
2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts
Boil the milk in a kadai.
Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
Return to a medium flame.
Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
Serve hot or cold.
Kheer:
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove from heat and serve either warm or chilled.
Rasmalai:
1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5-6 almonds, diced very thinly
6-7 saffron strands
Sour the whole milk with lemon juice.
Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
After 1/2 hour take out the weight and knead the chenna very properly.
Make small balls of the size of dime.
TO MAKE SUGAR SYRUP.
In a sauce pan boil 3 cups of water and sugar together.
when it starts to boil, drop in the chenna balls.
On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
Now take out the chenna balls from the sugar syrup.
While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
switch off the heat.
place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
Serve cold.