RasMalai ~100th post

Hello Guys,
This is my 100th post n i am so happy to share this with you.. Thank you so much guys for encouraging me with your kind words. I made Rasmalai for my 100th post for two reasons. Firstly, Rasmalai is my mom's favorite desert and of course mine too.The reason, i am here  is my mom. Without her guidance n support, this couldn't be possible for me. Even though, she is 1000's of miles away from me, i always have had her blessings. Love you Mom..
Before marriage, i never entered kitchen for cooking purposes(Of course, many of us are raised like tht only). She never let me to touch anything, as she fears tht i might burn my hands. I came to states  in Oct 2007 r8 after getting married. On that day, Vishnu cooked shrimp for dinner(As, i stepped into states at 7'0 clock). As we are ready to eat, i jus noticed that the curry for dinner is shrimp( at that time Vishnu is expert in NV). Believe me, i never ate shrimp in India, even though my mom is famous for her shrimp fry..When i was a kid, we used to live in Visakhapatnam n Kaikaluru cities that are famous for fish n shrimp. When ever my mom cooks NV except chicken, simply, i jus  ran away from home n eat at my frds palce. I was that allergic to shrimp n fish. Anyways, coming to states, being newly married n being  basically shy person, i couldn't tell Vishnu that i wont eat shrimp. i am jus looking at dinner plate n Vishnu's face. But, he is busy enjoying his curry.  He looked at me, n told" why u r not eating?/ Curry is very gud. finish it.." that' s it. Rats running in my stomach(as i dint eat anything on plane) n being tired n shy, i was unable to tell Vishnu that i wont eat shrimp. So finally, i ate shrimp.I jus ate 2 spoons n feel like vomiting sensation. To my luck, there is no yogurt too in home, as vishnu wnt eat .. I jus told Vishnu tht i am nt hungry n slept with empty stomach. Next day morning  my mom called n i was like crying. I told to her about last night n she was like laughing. So i was mad at her but anyhow she cooled me n guided me  on how to make pulao(As its my turn to cook for lunch). Since then, i call her daily at time of cooking n she guides me. that' show i learnt cooking n never looked back again. This inspired me a lot to blog, so here i am.


Second reason, I made Rasmalai for my 100th post is this Indian desert is fav for most of the people(I think so). As, i told earlier- while my mom explains me how to cook on the other side  i used to keep a laptop on my kitchen counter n watch videos or posts from bloggers. So by combining my moms demonstration  n bloggers videos, i learned how to cook.


Anyways, now i am a good cook(at-least in my terms).  So to celebrated my 100th post wth you guys, i made this fabulous Rasmalai for you..

                                                           This is 4 U MOM
Ingredients:
For Paneer:
Milk: 1/2 gallon( i used 2% reduced)
Lemon juice/Vinegar : 1-2 tbsp


For Sugar Syrup:
Water: 4 cups
Sugar: 1 cup( or to taste)
Cardamom Powder: 1 tsp


For Malai:
Milk: 1cup
Evaporated Milk: 2 12 f oz cans
Condensed milk: 1 14 oz can
Sugar: 1/ 2cup(optional, adjust to your taste)
Almonds/Pistachio's: 3 tbsp( chopped or sliced)
Cardamom powder: 1 tsp


Preparation:
For Paneer:
1) In a deep vessel, bring milk to a boil on medium heat by stirring constantly, about 15 mins. 2)  Now add lemon juice to boiling milk. This helps milk to break into cheese n whey. When milk starts breaking down switch of the stove n stir constantly until all the cheese n whey separates. 
3) Now strain the cheese from whey water using muslin cloth.  Run thru cold water. This helps cheese to loose any lemon flavor.
4) Hang it or keep flat strainer on a vessel n place this paneer with muslin cloth. Now put weight on paneer. Keep it aside for 11/2 hr to 2hrs.
5) By now, water will be strained from paneer. Dnt make it too dry. Little bit moisture in paneer helps you to make balls. To check, take small portion n try making a ball.
6) Now make paneer into soft dough by kneading it. Keep it aside for 5 mins.
7) Now make small rounds of it n slightly press them in between your hands to make discs n keep them aside.


For Syrup:
1) In a deep vessel, mix water n sugar. Bring to a boil.Now add paneer discs one by one carefully. Adding little by little helps discs to expand easily. Adjust sugar to your aste
2) Cover n boil for 6-7 mins on medium heat. By now disc should be double in size or else boil for couple more mins.
3) Strain n place them in a dish, you want to store Rasmalai. Spoon some syrup on to this discs. Repeat the same procedure for remaining in discs by using same sugar syrup.

For Malai:
1) While making syrup, in a nonstick deep vessel, add evaporated, condensed milk n milk. add sugar of necessary.
2) Bring to a boil on low heat. stir occasionally. 
3) By the time you finished boiling discs in sugar syrup, our Malai will be ready.
4) Now add nuts n cardamom powder.
5) Gently press discs that are soaked in sugar syrup in between your hands. Drop in Malai.
6) Let them sit for 10mins n switch off.
7) Pour this gently into the dish you want to store Rasmalai.

Refrigerate for 3-4 hrs  serve chilled.


This is going to be a part of  Priya's Cooking with seeds-Cardamom seeds and 
Sri Lekha's SWEETS AND SAVORIES FOR DIWALI and also to Jyothi's Mothers Day Event

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Carrot Halwa with Milk Powder n Evaporated Milk

Hello Guys,

I am back after a long break. Been very busy these days. But my passion for blogging is pushing hard to post my recipes. Today, i am back with a sweet to please you guys.. Carrot Halwa is one of my favorites. Rich in color n taste, carrot halwa is an eye catching desert that pleases taste buds.

Traditional carrot halwa recipe calls for koha/mawa(condensed milk solids) n vigorous boiling of milk to reduce it to half. But there are so many  variations in making this halwa. In these busy days making koha n boiling milk is a tedious process n we dnt have time to do all this. One can make this carrot halwa in mins without satisfying the taste by using milk powder n evaporated milk.  Here, i used fat free ingredients to make it light on body n rich on taste buds.So here is the recipe for all time favorite for many...

Ingredients:

Carrot: 3, large grated(makes about 2cups)

Dry non-fat milk powder: 1/2 cup

Evaporated milk: 1 12 Fl oz can( I used GV fat free evaporated milk)

Sugar: 1/4 cup or to taste

Nuts: 2 tbsp ( I used almonds) 

Butter: 3 tbsp, unsalted( I used Smart Balance butter)

Cardamom Powder: 1/2 tsp or to taste

Preparation:

1) Melt butter in a pan. Roast nuts for 1min n set aside.

2) In the same pan, stir in grated carrots n cook for 6-7 mins on medium heat, uncovered. Carrot must be soft by now, if not cook for another couple mins.

3) Add evaporated milk n cook for 10 mins or until halwa thickens. 

4) Now add dry milk powder n sugar. Cook for 3-4 mins or until halwa oozes oil from sides. Adjust sugar to your taste.If you want that grainy taste of milk powder little bit more, than try adding little milk powder.

5) Garnish with almonds n switch off.

Serve hot with puri or eat as it is..

Tip: Add sugar, once carrots are cooked. Adding sugar, makes carrot to cook for longer time.

Instead of sugar n evaporated milk, you can use fat free sweetened condense milk

This is going to be a part of  Priya's Cooking with seeds-Cardamom seeds and 
Sri Lekha's SWEETS AND SAVORIES FOR DIWALI

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Almond Rabadi/ Basundi

At last, i got some time to post this recipe...This recipe is sitting in my drafts for quiet long.. Rabadi/Basundi is a popular Maharashtrian sweet dish. Mostly it is served with puri or jalebi..
Normally, Rabadi/ Basundi  is made by boiling milk on low flame, until it is reduced to half of its quantity. Later by adding saffron n almonds powder n nuts. If made with patience, Rabadi  tastes very good. 
But, in this hectic schedule days, we cant stand at stove n stirring milk constantly. But, i cant keep my self away from this flavored milk. I love this Rabadi very much, may be because of its pleasing color or taste. I make this Rabadi once in a month in jus 20 mins.. Thanks to my beloved condensed milk n evaporated milk.. This two tins o milk makes my cooking simple n healthy.

Ingredients:
Fat Free Evaporated Milk: 2 no--12 oz
Fat Free Condensed Milk: 1no--14oz
Almonds: 1 tbsp,Thinly Sliced ( I used store bought packet--Diamond brand. U can find this in wal mart, where they store  nuts. Its a small packet worth of 96 cents)
Saffron: 1tsp, soaked in 1 tbsp of warm milk
Vanilla Essence: 2 drops


Preparation:
1) In a heavy bottom pan, add evaporated milk. Bring to a boil on medium to low flame. Approx 10 mins. Be careful when boiling don't burn it. Take 1tbsp of boiling milk into a bowl n add saffron. Stir it
2) Stir in condensed milk. Now in a very low flame at 250 degrees, bring milk again to a boil, by stirring constantly. apprx 5 mins. As condensed milk is heavy it sticks to bottom. so be careful with that..
3) Now stir in saffron, almonds and vanilla essence.. Boil for 1min n switch off.
4) Transfer it into a freezable box n freeze it for half an hour.
5) Now pull it out n keep it in fridge for 1 hour. Serve Chilled. Rabadi can be served either hot or cold, but preferably cold..

Enjoy this delicious Rabadi/ Basundhi with puri or as it is..

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Kulfi-

Kulfi... This name makes every mouth drolling. In summer holiday's, Kulfi used to be my everyday feast. Every summer evening, ice cream wala used to come exactly at 4'o clock. Hearing his voice we used to ran to the ice cream wagon. I think, it used to be a Rupee in early 90's. Coconut ice cream sticks n Kulfi are my all time favorites.
Normally. Kulfi is made in cone shape attached to a stick. They are so many flavors in this Kulfi . When ever there is a party in my house , i jus make Kulfi. It's a comforting food to taste buds n to stomach after a big lunch or dinner. Moreover, it jus take few mis to prepare.
Toady, i am posting basic Kulfi recipe that suits our Indian taste buds..All u need is jus 3 main ingredients.
Ingredients:
Kraft's Cool whip: 2-8oz or 1-16oz
Great value Fat free Sweetened Condensed milk: 14oz
Great Value Fat Free Evaporated milk: 12oz
Elachi: 1tsp,powdered
Pistachio's: 2 tbsp, finely chopped

Preparation:
1) In a large bowl, whisk cool whip for 5mins. Don't make it watery. Jus break it into a loose whipping cream.

2) Stir in sweetened condensed milk ad evaporated milk. Mix thoroughly for 2mins without any lumps of cool whip.

3) Sprinkle Elachi n mix. Adjust Elachi powder to your taste.
4) Sprinkle some pistachio's n mix.

5) Now pour into the containers u want to refrigerate  Kulfi.
If u have cones or ice cream bar molds u can use them. I always use the same cool whip boxes,which  i bought. After finishing Kulfi u can throw them. No need to clean.. Here i got 2 cool whip containers n other regular box.
6) Sprinkle remaining  pistachio's on the top of mixed cool whip.

7) Cover n freeze it for 6 hrs or overnight.
8) Cut n serve them..( i use pie server to cut then into cones)

Enjoy Kulfi after lunch or dinner or as a evening desert..

This is going to be a part of NO COOK EVENT

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