Dessert
RASMALAI
Amulkool Rasmalai recipe, Rasmalai recipe,
Ingredients:
For rasgola
Milk – 500ml
Sugar – 1 cup
Water – 4 cup
Lemon – 1
Cardamom powder – 1/4 tsp
Method
1. Take milk in a pan and boil it, ones milk is boiled, put off the burner and add lemon juice and mix well now soft cheese is ready. Collect the cheeses in soft clothes and drain out the water and wash it and cool down. Hang the cheese (chenna) for 10 minutes for extra water to drain out.
2. Now take a plate to add cheese and suji/ corn flour kneed for twenty-five minutes the cheese (chenna) become the very softball. Now make fifteen small size ball out of the cheeses.
3. Heat water in a pan and add sugar mix it well and boiled it. One’s sugar dissolved add cheese balls and cook for ten minutes after ten minutes turn the side and cook another fifteen minutes. Now Rasgolla is ready, add cardamom powder and keep aside and cool down.
For syrup
Amulkool (keshar badam) – 200ml
Condensed milk – 100ml(1/4 cup)
Fresh cream – 1 Tbsp
Kewra water – few drops
Pistachio chopped – 1 tsp
4. Take a pan pour the Amulkool badam milk, condensed milk, fresh cream, and kewra water mix it well all the ingredients, now add rasgolla mix it well deliciously, covers with lid and refrigerates the rasmalai for one hour, add chop dry fruits to garnish. Now tasty and delicious dessert rasmalai is ready to be served to for the special day.
(Otherwise, boil 500ml milk in a pan, once boiled sim the flame and boil milk after two minutes interval stirring the milk to ensure milk is reduced to three fourth.
Now add two tablespoon sugar, mix well and off the burner. Add rose water, saffron, and rasgolla and rest for one hour. After a cool down and refrigerate the rasmalai for two hours. Garnish with chopped dry fruits. Now Rasmalai is ready to be served as deserts.)
MANGO HONEY ICE CREAM
Amba Ice Cream, Aam Ki Ice Ceram
Mango honey ice cream
Ingredients:
Mango – 2
Honey – 1/3 cup
Fresh cream – 100gm
Vanilla essence – 1/2 tsp
Method:
1. Peel the ripe mango, remove the seed and chop the mango into small pieces.
2. Take a mixture jar and blend the mango and make a smooth pulp. Pour the mango pulp in a container and cover with a lid. Refrigerate the pulp.
3. In a bowl, whip the cream till it becomes soft. Now add honey, vanilla essence, cold mango pulp and mix well.
4. Now cover the bowl with an aluminum foil. Refrigerate the ice cream for one and half hour.
5. After one and half hour, take out the ice cream and again whip it for two minutes and pour in a container. Cover it with a lid and refrigerate till ice cream is set.
6. Scoop the mango honey ice cream and serve as a dessert on your special day to make it even more special.
Note: – Alternatively you can replace honey with sugar. Adjust the sweet depending on the sourness of the mango.
BHAPA SANDESH
Steamed Sandesh
Ingredients:
Full cream milk – 1ltr
Sugar powder – 1/2 cup
Lemon – 1
Milk – 2 tbsp
Green cardamom powder – 1/4tsp
Rose water – 1/2 tsp
Butter for brushing
Method:
1. Take a deep pan. Boil the milk. Once milk is boiled switch off the burner and add the lemon juice to cuddle the milk.
2. Filter the cheese and wash in running water. Now soft chhena is ready.Hang it for 10 minutes.
3. After 10 minutes, knead the cheese to make it smooth .Add sugar powder and knead the cheese very smooth.
4. Add cardamom powder, one table spoon milk and rose water mix well.
5. Brush little butter in a tray pour the cheese mixture and sprinkle milk on top and cover with foil ,
7. Boiled water in pressure cooker and steamed the cheese mixture cover without whistle for 15 minutes.
8. Tasty steam Sandesh is ready, cool it down for 45 minutes, then keep in refrigerator for two hours, cut and serve with love.
BHAPA DAHI
BHAPA DAHI
INGREDIENTS:
Hung curd – 500 ml
Condensed milk – 300 ml
Lemon zest – 1/2 tsp
Vanilla extract – 1 tsp
Cashewnuts chopped – 2 tbsp
Cardamom powder – 1 tsp
METHOD:
1. Take a mixing bowl add thick curd, condensed milk, vanilla extract and cardamom powder mix well .
2. Add chopped cashewnuts and lemon zest mix properly.
3. Take six earthen bowl / pudding bowl. pour the mixture to 3/4th of bowl and cover with aluminium foil. Steam for 5 – 6 minutes.
4. Cool down and take out the steamed curd and refrigerate for 3 hours.
5. Tasty and delicious bengoli steamed sweet curd (Bhapa Doi) is ready to serve with chocolate syrup.
6. Alternatively you can microwave also.
PEDA
Peda
Ingredients:
Milk – 1litre
Milk powder – 2 tbsp
Sugar – 1/4 cup
Cocopowder – 1 tsp
Cardamom & nutmeg powder – 1/4 tsp
Method:
Take a heavy base pan, add milk and boil. Keep stirring so that it doesn’t deposit on the bottom of the pan.Keep boiling milk till it is reduced and becomes thick. Add milk powder and sugar. Mix thoroughly. Boil for some more times till sugar is fully dissolved and milk becomes thick. Keep aside . Mix cardamom and nutmeg powder let it cool down naturally. Make small lemon size balls and flatten them with the help of palm . Tasty peda is ready for serving.
Variant : Additionally you can add cocopowder to give a chocolatey flavor and look.
MITHA DAHI
MITHA DAHI
Ingredients:
Milk – 4 litre
Sugar – 2 cup
Caramelized sugar – 50 ml
Yogurt – 250 ml
Method:
Boil milk in a heavy base pan , ensure milk do not deposit on the bottom keep stirring and reduce it to half. Add sugar and stir till sugar dissolve fully.Turn off the gas . Add caramelized sugar , mix well and keep aside. Let it cool down naturally. Add yogurt when the milk is lukewarm and mix well. You can beat the yoghurt before mixing. Transfer the mixture to a clay pot for natural aroma. Otherwise you can use a China pot/ melamine ware or glass pot. Cover with a lid. Keep in room temperature to settle. Wait for 28 – 30 hour. Now your favourite Mitha dahi (sweet curd) or popularly known Misti Doi is ready. Serve cool and spread sweetness.
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