Rasmalai royal

Rasmalai royal and delicious is a royal and delicious bengali dessert. Homemade paneer balls are served with rich and creamy rabdi. You can also dip store bought rasgulla in to rabdi to make that in to quick version of RasMalai

1. Soak saffron threads in one table spoon lukewarm milk. keep aside.
2. Remove the skin of the green cardamoms and grind them in the mortar.
3. Thinly slice the pistachios.
4. Boil the milk, after the first boil reduce the heat and evaporate the milk for about 20 -25 minutes. Stir after every 4-5 minutes. Now add sugar, grounded cardamoms and soaked saffron milk. Turn off the heat . Let it cool for 30- 40 minutes.
5. Boil 1½ cups sugar in 3 cups of water in a sauce pan. After the first boil and when the sugar melts down completely, turn off the heat. ( takes about 5-7 minute)
6. Rub the chenna in between your palms or with fingers thoroughly. We need absolutely smooth chenna. This rubbing process takes about 10-15 minutes, depending upon the quality of the chenna.
7. Now divide the chenna into 10 portions, and make smooth balls. Press the ball gently to flatten them. Rub the sides on your palm if the sides are cracking.
8. Turn on the heat and boil the sugar syrup, pour all the chenna balls in the boiling sugar syrup. Cook-boil the chenna balls in the sugar syrup for about 20 minutes. Add about ¼ cup hot boiling water after every 5-6 minutes.
9. After 20 minutes turn off the heat and leave the chenna balls in the syrup, and let them cool down.

9. Squeeze the sugar syrup of the rasmalai chenna dumplings gently in between your palms . Add in the rasmali dumplings in the milk. Garnish with pistachio.
10. Keep in the refrigerator for an hour.

        All time favorite Rasmalai is ready to serve

Doodh Dulari Delicious

 Milk  1 Litter
Simmered(Fried) Vermicelli (pasta)  1 cup
Strawberry jam parcel (for red jam)
Banana jam parcel (for green jam)
Pineapple jam parcel (for yellow jam)
Small scale rasgullas  20 pieces
Dry organic products (fruits, truity fruity, simmered cashew nuts, broiled almonds )  ¼ glass
Khoya 1 cup Rose water 1 tsp Cardamon powder 1 tspKeep  milk for cooking and include sugar and bubbled Vermicelli.
At the point when bubbling happens, then include corn flour in water and disintegrate . When it gets to be predictable and after that kill the stove .
Presently include dried milk and cream and keep it to cool.
Presently include prepared green jelly and blended fruit cocktail and blend.
Presently take it out to a dish and include entire milk powder, chum chum, almonds and pistachios.

Chapli Kabab

1 lbs. ground beef
4 tbsp. whole wheat flour
1 medium onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garam masala powder
Salt to taste
4 tbsp. fresh cilantro
2 green chilies, chopped
1 tbsp. crushed coriander seeds
½ egg
1 tsp. anardana (pomegranate seeds)
1 tbsp. oil
½ tsp. baking powder
2 medium tomatoes, chopped
1 medium tomato sliced
Oil for frying
INSTRUCTIONS

In a large bowl add minced beef with whole wheat flour, onion, chili powder, cumin, garam masala powder, cilantro, green chilies, coriander seeds, anardana (pomegranate seeds), baking powder, chopped tomato and mix thoroughly.

Beat the egg and add to this mixture then use your hands to mix well again. Add 1 tbsp. oil and let this marinade in the fridge for two hours.