Ingredients:
- 4 slice Bread
- 3 tbsp Condensed milk
- 5 cups Milk
- 1/2 cup Sugar
- 4-5 Cardamom/elaichi (crushed)
- Few strands of Saffron/Kesar
- Oil for deep frying
- 1 tsp Almond(chopped)
- 1 tsp Pistachios(choped)
- 1/2 tsp Rose water
Steps / Method:
- Cut the edges of the bread, then diagonally cut the bread.
- Then heat 200 ml oil in a pan.
- Now deep fry the diagonally shaped bread in the oil, until golden brown.
- Then keep aside the fried bread.
- Then in a pan boil milk for 5 minutes.
- Now put the condensed milk, sugar, saffron/kesar and mix well.
- Then boil for another 5 minutes.
- Then add the crushed elaichi and rose water into it and mix well.
- Then remove the processed milk from heat and allow it to cool.
- Now arrange the fried bread slice in a bowl/serving plate.
- Then put the processed milk over the bread and refrigerate for 15 minutes.
- Now sprinkle almond and pistachios over the bread.
- Taste best when mild chilled.
Ingredients:
- 1 litre full cream Milk
- 50 gms Sugar or to taste
- 5 Almonds
- 1/2 tsp Pistachio
- 3-4 Cardamoms seeds(crushed)
- A pinch of Saffron/Kesar(optional)
Steps / Method:
- Place a heavy bottomed vessel in the heat and pour the milk in it and bring it to boil, stirring constantly.
- Boil the milk , until the milk is reduced to one-fourth of its original quantity(250 ml).
- In the mean while finely chop the almonds and pistachios.
- Now put the sugar, almonds, pistachios, saffron/kesar into it and mix well, and cook for another 2 minutes.
- Then put the crushed cardamom seeds into it and mix well, you may add different flavours of your choice instead of cardamom seeds.
- Now remove it from heat, and allow it to cool.
- Then put the rabri in the refrigerator for 2 hours.
- Now the rabri is ready to serve, transfer rabri into serving dish and serve as dessert.
INGREDIENTS:-
- 1 tin Condensed milk/Milkmaid
- 200 gms Paneer
- 50 gms Milk powder
- 2 tbsp Sugar
- 6 Elaichi/Cardamom
- Few strands oh Saffron
- 1 tsp Ghee
- 1 tbsp chopped Pistachios
- 1 tbsp chopped Almond
METHOD:-
- Mash the paneer and crush the elaichi seeds.
- Boil 1 cup of water in a heavy bottomed vessel, then add the condensed milk/milkmaid into the boiling water and mix well.
- Boil it for 5 minutes.
- Then add the mashed paneer into it, stirring constantly.
- As the milk maid contains sugar so it depends upon ourselves how much quantity of sugar we need, so add sugar by tasting the mixture.
- Cook the mixture untill it evaporates most of liquids.
- Now put the milk powder, crushed elaichi seeds into it and mix well.
- Immediately remove the mixture from heat.
- Grease a plate with ghee and spread the mixture over it.
- Now spread the chopped pistachios, almonds and the saffron strands over the mixture and refrigerate for 3 hours.
- Then cut it into your desired shape, it can be stored in refrigerator for 3 days.
Besan ladoo
INGREDIENTS:-
- 11/2 cup Gram flour(besan)
- 2 tbsp Semolina flour(fine sooji)
- 1/2 cup Ghee
- 1/2 cup Sugar(powdered)
- 2 tbsp sliced Almonds
- 1 tsp Cardamom seeds powder
METHOD:-
- Put besan in a bowl and add sooji and ghee and mix well.
- Then heat a nonstick pan and add the besan mixture into it and roast the besan in very low flame.
- Stir the besan continously to avoid lumps.
- Roast the besan untill it gives a roasted aroma or for 30-35 minutes.
- Then add the cardamom seeds powder into it and mix well.
- Now remove the mixture from heat and allow it to cool to warm.
- Then add the powdered sugar into it and mix well.
- Grease your hands with ghee and take desire amount of mixture in your hand and make smooth round balls.
- Then place sliced almonds on the top of the mixture balls.
- Besan ladoo is ready to serve now. It can be refrigerate for weeks.
