Ingredients :
Whole milk - 2 litre ( divided - 1 litre for ras and 1 litre for the paneer )
Lemon - 2 tbsp,
Sugar - 1cup,
Saffron - a pinch crushed with 1 tsp of sugar.
Water - 5 cups,
Cardamom pwd -1/4 tsp,
Pistachio and almonds - 2 tbsp roughly chopped.
Sugar for Ras - to taste.
Method :
Boil I litre of milk in a heavy bottom pan and as milk comes to boil add crushed saffron .
Lower the heat and let it simmer for 25 minutes, till milk is halved.
Keep stirring so that milk does not stick at the bottom or sides.
As milk is halved add sugar to taste. ( Approx add 2 tbsp of sugar, taste and then add accordingly)
Add chopped pistachio and almonds.
Let it simmer for 5 minutes more, then close gas.
Leave it to cool.
In another deep pan boil I litre of milk and as it comes to boil add 2 tbsp of lemon juice .
As you pour the lemon juice, the milk will curdle .
Stir and then close gas.
Strain the paneer in a cheese cloth.
Keep paneer under tap water for few seconds to cool it .
Tie the cloth and hang it for 30 minutes so that all the water drips out.
Twist the cloth to squeeze out if some water is still left.
Take out the paneer in a plate.
If you have a food processor run the paneer for few seconds till smooth.
or run the paneer in a blender for few seconds till it is soft and smooth.
Take out the paneer in a plate.
Gather it into a ball and divide it into 12 small pingpong size balls.
Roll each ball between your palm, taking care that the edges are smooth.
Slightly flatten it . (Dont flatten too much, chances are they will break up when cooked )
Pour 5 cups of water in a pressure cooker and put on high heat.
Add 1 cup of sugar.
Stir and as sugar dissolves add the paneer pieces .
Close the lid and let it cook on high heat.
As it gives out one whisle close the gas.
Leave it for 5 minutes. ( 5 minute is important )
Just after 5 minutes take the cooker under tap water and let the water fall on all its sides.
This will allow the cooker to cool and you can open the cooker immediately.
Open the lid and you will see all the cooked paneer floating in the sugar water.
Use a slotted spoon to take out the flattened paneer from the hot sugary water.
Since the paneer is very soft and attached with each other, you have to gently separate them and take them out in a bowl.
Leave them to cool.
When slightly warm, ( so that you can handle them with your fingers ) lighty press them between your palms. The pressing has to be very light, let there be some water in it.
Place them in your serving bowl.
Pour the cold or warm halved saffron milk over it .
Sprinkle some chopped pistachios and cardamom pwd.
Cover and keep in the fridge to cool for few hours.
Enjoy this tasty delicious Rasmalai as a dessert .
Makes - 12
Sheer Khurma is a festival vermicelli pudding prepared by muslims on Eid - ul - fitr.
Sheer is persian for milk and Khurma is persian for dates.
This dish is made with milk and dried dates.
Ingredients :
Whole milk - 1 litre ,
Vermicelli - 3/4 cup ( crushed ),
Sugar - 1/3 cup.
Dried dates - 5 ( soaked in water - deseeded and sliced ,
Cashew nuts - 8 to 10,
Almonds - 10 ,
Pistachio - 10( discard the cell ),
Raisins - 10 ,
Chironji seeds or chiroli seeds - 1 tbsp,
Green cardamom - 2 ,
Ghee - 1/4 tsp.
Method :
Soak overnight dried dates in a small bowl of water and keep in the fridge.
Next morning discard the top head of each date and slice into two halves .
Discard the seeds .
Slice the dates .Keep aside one tbsp for decoration.
Coarsely grind cashewnuts ,almonds and pistachio in a blender for few seconds.
Take out in a bowl and keep aside .
Heat milk in a thick bottom pan.
As the milk comes to boil ,lower the heat and add the coarsely grinded dry fruits , whole raisins, chironji seeds, sugar, green cardamom and sliced dates .
Stir the milk and leave it boil for 20 minutes on simmer.
Take a flat pan and put 1/4 tsp of ghee .
As ghee heats up roast fry the sliced dates .
Take out and keep aside in a plate.
In the same ghee roast fry the crushed vermicelli for a minute.
Take out and keep aside in a plate.
Keep stirring the milk in between so that it does not stick to the bottom.
After 20 minutes the milk will slightly thicken.
Taste sugar,( Since the milk is boiled with dates ,it add extra sweetness to the milk ).
Add the roasted vermicelli .
Stir and let it cook for 10 minutes more on simmer.
Close the gas and sheer khurma is ready. Pour the sheer khurma on your serving bowl.
Decorate with the roasted sliced dates.
Enjoy this festive dish with your family and friends .
This is a Hyderabadi dish!
Ingredients :
Lamb meat - 1kg,
Onion - 2 medium size - shredded or finely chopped,
Shredded ginger - 1 tbsp,
Garlic cloves - 1 tbsp- minced,
Tomato- 1 -shredded .
Tomato puree - 1 tbsp,
White wine vinegar - 2 tbsp ( can use any vinegar ),
Ghee or oil - 2 tbsp,
Salt to taste .
Ingredients for the marination of meat - ( paste )
Poppy seeds - 2 tbsp,
Rai or mustard seeds - 1tbsp,
Sesame seeds - 1 tbsp,
Bay leaves - 2,
Cloves - 4 ,
Cinnamon stick - 2 ,
Big Cardamom- 2,
Black pepper - 10,
Dry red chilli - 2 to 4.
Method :
Soak poppy seeds and rai seeds in a small bowl of water for an hour .
The seeds become soft and it is easy to grind them.
Grind all the dry ingredients first- sesame seeds,cloves ,bay leaves,cinnamon,cardamom,pepper corns and red chilli for few seconds ,then add poppy seeds and rai seeds with the soaked water .
Run the blender till you get a smooth paste.
Wash the lamb meat and drain the excess water .
Take a bowl and put the meat in it and add the paste.
Mix and evenly coat it.
Cover with a cling film and put it in the fridge to marinate overnight or 4 to 6 hrs.
Heat ghee or oil in a deep pan.
Add the shredded onion and ginger.
Stir fry till the onions are soft and translucent.
Add the minced garlic and fry for 2 to 3 minutes stirring constantly.
Add the marinated meat and cook till the meat is brown and the sides leave oil ( 15 minutes ).
Add salt and vinegar as the meat is drying up.
When the meat leaves oil add 750 ml of warm water.
You can add less water if you do not want a gravy.
As the gravy comes to boil ,lower the heat and put a lid on .
Let it cook for 30 minutes in low heat.
After 30 minutes ,stir once and then add the tomato puree and green chillies.
Check the tenderness of the meat and salt.
Cover and let it cook for 10 to 15 minutes depending upon the tenderness of the meat.
Close gas once the meat is cooked.
Let it stay for 5 minutes in the pan.
Sprinkle green corinader leaves when serving.
This dish goes very well with roti or hot naan.
