DELICIOUS DESSERT : CREAMY PHIRNI :

Ingredients :-

Milk - 1 litre

Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)

Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup

Cardamom powder -  A Small Pinch

Saffron - Few Strands (Soaked in little warm milk)

Dry Fruits (as your choice)

A Pinch of Salt

Method :-

Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

CORN FLOUR HALWA (KARACHI / BOMBAY HALWA)

Its an easy and yummy halwa, also known as Karachi halwa / Bomaby halwa.

Ingredients :-

Corn Flour - 1 cup

Sugar - 3 cups

Water - 4 cups

Ghee / Butter - 3-4 tsp

Lemon Juice - 1 tsp

A Pinch of Cardamom Powder 

Fried Cashew nuts - 3-4 tsp

A Pinch of Food Colour 

Method :-

Take a bowl and mix Corn flour, water and food colour together without any lumps and keep aside. Heat a non-stick pan. Add sugar and water to it. When sugar melted completely (no need of string consistency), add a few drops of lemon juice and stir. Now, add the corn flour mixture to the sugar syrup slowly and stir it continuously. Cook the entire process in low flame. At the same time fry the chopped cashew nuts with little ghee till light brown. When corn flour start to thick, add ghee and mix well. Stir it till the mixture becomes glossy and leave the sides of the pan. Add fried cashew nuts and cardamom powder and mix well. Cook for more 2-5 minutes and then switch off the flame. Grease a plate with little ghee/butter and transfer the mixture to the plate and spread it evenly. Keep it for cool and refrigerate it for 1-2 hours. Cut it into slices as your desired size n shape and Serve. Now, its ready to eat...:)    

                                                       

                                                        

MASALA PANIYARAM / MASALA APPAM

Paniyaram is a South Indian dish, Spicy version of regular Idli. You can make it with Idli batter / Rawa / Rice powder with a Spicy flavor n also can made Sweet Appam. It's prepared with Paniyaram Pan (Below pics) with a very little oil. You can have it in your Breakfast or Dinner also. 

Ingredients :-

Idli Batter - 2 cups (Here I've used ready made Instant MTR Idli powder)

Curd - 1/2 cup (For MTR Idli powder)

Onion chopped - 1 no.

Green Chilly chopped - 2-3 nos.

Coriander leaves chopped

Pudina (Mint) leaves chopped (as per your taste)

Green Peas - 3-4 tsp

Grated Carrot - 1 no.

Capsicum chopped - 2-3 tsp 

Mango Ginger grated - 1' inch

Roasted Crushed Peanuts - 2 tsp

Salt to taste

Sugar - 1/2 tsp

Method :-

Mix all the above ingredients with Idli batter and keep aside for 10 minutes.

Heat a Paniyaram Pan. Drop with little oil (1-2 drops) in each hole and put 1 tsp batter in each hole. 

Cover the lid and keep the flame in low-medium. After 2-3 minutes turn the other side of the Appam using a spoon or wooden skewer. Sprinkle few drops of oil and again cook for 1-2 minutes. Turn once or twice for uniform cooking. Switch off the flame and remove from the Appam Patra and Serve with any chutney or Sambar or any gravy.  

NOTE :- Any one can make plain Paniyaram with batter only. And then saute the Paniyaram with above ingredients and also add 2 tsp Urad dal/Chana dal and fry it.

GOBI PARATHA (CAULIFLOWER PARATHA)

Ingredients :-

For Dough :-

Wheat Flour - 1 cup

Salt to taste

Oil - 1 tsp (Optional)

Water to knead the dough

For The Stuffing :-

Cauliflower (Phul Gobi) Grated - 1 cup

Green Chilly - 2-3 nos. chopped

Onion Chopped - 1 no.

Coriander leaves - 2 tsp (finely chopped)

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Salt to taste   

Oil for roasting the Parathas(I have used Olive oil)

Method :-

Firstly, Mix the wheat flour, salt and oil together in a bowl and knead a smooth dough and keep aside.

Clean, wash the Cauliflower and grate them finely. I've used my Vegetable Chopper to grate this. Sprinkle little salt and keep aside for 10 minutes. Squeeze the excess water from the grated cauliflower, add finely chopped onion, green chilly, coriander leaves, all the dry masalas and mix it well.

Now, divide the dough into equal size balls. Take a ball, just roll out a small disc like Puri's shape and put 1 tsp grated cauliflower mixture in the center and cover from each side tightly. Dusting with little flour and roll into any shape by using the rolling pin. Make all the chapati like this.

Heat a tawa / non-stick frying pan. Roast the chapati with little oil / ghee both the sides till brown in colour.

Serve with any Gravy or Fresh Curd or Pickles or Chutney as your choice. Enjoy it !!!

HEALTHY DELICIOUS CHOLE - ZERO OIL RECIPE

Hello friends, as we know, the traditional CHOLE recipe is normally cooked with much oil...:) but....but here I'm going to share a ZERO OIL recipe with you guys..Any one Can't Imagine..CHOLE without OIL..How ?????? I also can't believe that but my SIS-IN-Law (who is my Friend-SIS-Guide) share the recipe with me and advice to try once. I've cook it without OIL n believe me the TASTE was just AWESOME..SUPERB...So Lets start the procedure of healthy Chole with Zero Oil. 

Ingredients :-

For Boiling Chick Peas :-

Chick Peas (Kabuli Chana) - 100 gms

Bay Leavs (Tej Patta) - 1 no.

Green Cardamom (Choti Ilaichi) - 3 nos.

Black Cardamom (Badi Ilaichi) - 1 no.

Cinamon (Dalchini) - 1' inch

Cloves (Laung) - 3-4 nos.

Pepper (Golki) - 5-6 nos.

Baking Powder - 1/2 tsp

A Pinch of Salt 

For Chole :-

Ginger-Garlic Paste - 1 tsp

Green Chilly Chopped - 2 nos.

Red Chilly Powder - 1 tsp 

Coriander (Dhania) Powder - 1 tsp

Cumin (Jeera) Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Sugar - 1/2 tsp

Chana Masala - 2 tsp (I've used home made fresh chana masla, which gives awesome flavour to chole)

A Pinch of food colour (Optional)

Lemon Juice - 1 tsp

Tomato Chopped - 2 nos.

Salt to taste

For Garnishing :-

Onion chopped - 1 no.

Coriander Leaves 

Mithi Imli Chutney (Sweet Tamarind Juice) 

Chat Masala :)

Method :-

Soak chick peas 4-5 hours or over night in water. Pressure cook the Peas with the above ingredients for 2 whistles in high flame until they are soft and switch off the fire.

Heat a pan and pour the Chick peas to it with water. Don't waste the water. Add ginger-garlic paste, red chilly powder, coriander powder, cumin powder, pepper powder, chana masla, sugar, garam masla powder, a pinch of food colour (Optional), salt to taste and cook in low -medium flame. Add chopped tomatoes, green chilly and few choped coriander leaves to it and again cook it for more 5-8 minutes. Mash few Peas in the gravy and mix well. Sprinkle little lemon juice and switch off the flame. Now its ready. Add Mithi Chutney, chat masala and chopped onion-coriander leaves and SERVE with Plain Tawa Roti or Naan.. Enjoy the healthy-Oil free delicious Chole !!!      

Home made Chole Masala Powder :-

Shahi Jeera, Cumin seeds, Coriander seeds, Mustard seeds, Whole Pepper, Cinnamon, Cloves, Cardamom, Black Cardamom, Sesame seeds (Til), Ajwain (Caraway seeds), Red Chilly, Star anise (Chakri phool), Rock salt n Turmeric powder.

Lightly dry roast all the above ingredients, allow it to cool and blend to make a smooth fine powder. You can keep it in air tight jar for 1-2 months.

GOND (DINK/EDIBLE GUM) KE HALWA

GOND / DINK / EDIBLE GUM is a very healthy and highly nutritious, rich in fats and fibers should be taken in specially Winter which generate heat in the body. Gond is a raisin which extracted from the bark of the axle-wood tree. It is available in crystal form little pearl like shape, which especially meant for eating after being cooked. Gond is very beneficial for Pregnant ladies at its strengthens back bone. 

Ingredients :-

Gond (Dink / Edible gum) - 1/2 cup

Wheat Flour - 1/2 cup

Gram flour - 1/2 cup

Milk - 1 cup 

Sugar - 1/2 cup

Poppy Seeds - 2 tsp

Sesame Seeds - 2 tsp

Dry Fruits - 3-4 tsp

A Pinch of Cardamom Powder

A Pinch of Salt to taste

Ghee / Olive oil 

Method :-

Heat ghee in a pan and fry the Gum in low flame. Here I've used Olive oil for frying the Gond (Gum) due to health conscious. When it become transparent and fluffy remove it by a strainer from oil and keep aside. 

Now take ghee in same pan and roast the wheat flour and gram flour till slightly brown in colour on low flame. Add gond in it and fry. Add poppy seeds, sesame seeds, dry fruits, pinch of salt and saute for a while. Add milk and sugar to it n let it boil for 5-8 minutes. Sprinkle little cardamom powder to it and mix well. Cook it in low flame till it become halwa consistency. Switch off the flame. Grease a plate/tray with little ghee / olive oil and pour the halwa to it and spread it evenly. Let it cool at room temperature or at you can keep it in refrigerator for 2-3 hours. Cut it into desired shape, garnish with little dry fruits / silver work and Serve..  

METHI WALA CHICKEN (FENUGREEK CHICKEN)

Ingredients :-

Chicken - 250 gms

Potato - 1 large no. (Cut into large chunk pieces) (Optional)

Fresh Methi (Fenugreek) leaves - 1 cup (chopped)

Onion - 2 nos. (Thinly Sliced)

Dry Red chilly - 2 nos.

Shahi Jeera (Caraway seeds) - 1/2 tsp

Ingredients for Marination of chicken :-

Hung Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Turmeric powder (Haldi) - 1/4 tsp

Red Chilly powder - 1/2 tsp

Coriander (Dhania) powder - 1 tsp

Cumin (Jeera) Powder - 1/2 tsp

Everest Chicken Masla - 1 tsp (Optional)

Lemon Juice - 1/2 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Whole Garam Masala (1' Cinnamon, 2 Cardamoms, 2 Cloves)

Salt to taste

Method :-

Clean and wash the chicken evenly. Mix all the above ingredients together in a bowl and marinate the chicken for 15-20 minutes. Keep it in refrigerator.

Cut the Potatoes into large chunks and little fry in oil just till brown in colour. (It's optional)   

Heat 1 tsp oil in a pan. Add Shahi jeera, dry red chilly and onion slices, saute for a while. Add the marinated chicken and potato. Mix it well and cover it with a lid. Cook it in low flame for 10-15 minutes or till the chicken is tender. Stir occasionally to avoid burning. Now add the chopped fresh Methi (Fenugreek) leaves and mix well (Note to add methi leaves when chicken is almost done, which maintain its fragrance and enhance the texture). Cook again uncovered for about 5-8 minutes and switch off the flame. Sprinkle little garam masla powder. It's Ready now. You can serve Methi Chicken with any rice / Roti / Naan as your choice. HAPPY COOKING :) :) :)

KADALI MANJA BESARA PODA (BANANA STEM IN MUSTARD PASTE) (ODISHA RECIPE)

BANANA STEM is good for health and rich source of Fibre, Vitamin B6, Potassium which helps in the production of Insulin and Hemoglobin. It's very beneficial for those on a Weight-Loss program. It keeps High Blood Pressure in control. It is a good diuretic and helps to detoxify the body. It has cooling effect. The popular belief is that eating Banana Stem is very good for Kidney Stones.

Ingredients :-

Kadali Manja (Banana Stem) - 1 cup (Chopped)

Potato - 1 no. (Chopped)

Onion - 1 no.

Tomato - 1 no.

Green Chilly - 2 nos.

Dry Red Chilly - 1 no.

Mustard Oil - 1 tsp

Mustard seeds - 1 tsp

Coriander leaves chopped

Yogurt - 1/2 cup (Optional)

Mustard seeds - 2 tsp (soaked in White Vinegar for 15-20 minutes)

Cumin seeds - 1/2 tsp

Dry Red Chilly - 2 nos.

Garlic Cloves - 10 nos.

Make a fine paste with above ingredients.

Method :-

Cut the banana stem into small pieces, add little salt and haldi, mix and keep aside for 20 minutes. Now squeeze the excess water from the chopped stem (Manja) and add the mustard seeds paste, salt to taste, 1 tsp mustard oil, chopped onion, tomatoes, green chilly, coriander leaves, yogurt and mix it well. Keep it aside for 10 minutes. Heat a non-stick kadhai with 1 tsp oil. Add mustard seeds and dry red chilly to it. When it start to splutters, add the marinated banana stem to it. Sprinkle little water if required and cover it. Cook it in low flame for 20-30 minutes till it done. Stir it occasionally. Switch off the flame and garnish with extra coriander leaves. Serve with steamed rice and enjoy it !!!    

VEGETABLE UTHAPPAM

Ingredients :-

MTR Uttapam Mix (Ready to mix) - 1 cup

Yogurt - 1/2 cup

Water - 1/2 cup

Vegetables to be used :-

Cauliflower Florets - 1/2 cup (Finely chopped)

Carrot - 1 no. (Grated)

Beet root - 2-3 tsp (Grated)

French Beans - 5-6 nos. (Finely chopped)

Green Peas - 3-4 tsp

Green Chilly - 2 nos. (Chopped)

Onion - 1 no. (Chopped)

Few Coriander Leaves Chopped

Mango Ginger - 1' inch (Grated)

Few Curry Leaves (Roughly Chopped)

Cumin seeds - 1/2 tsp

Salt to taste

Turmeric Powder - 1/4 tsp

Oil - 1 tsp

Method :-

Heat a pan with oil. Add cumin seeds n curry leaves, when it start to splutters add all the chopped vegetables (Cauliflower, french beans, green peas) one by one, sprinkle with little salt, turmeric powder and saute for a few minutes in high-medium flame. Switch off the flame and keep aside.

Now take the MTR mixture in a bowl, add yogurt and water and mix well. Add chopped onion, green chilly, coriander leaves, grated carrot n beet root, grated mango ginger and lastly add the fried vegetables and mix it well. Keep aside for 5-10 minutes. 

Heat a non-stick Dosa tawa / pan. Spread little oil and sprinkle few drops of water. Spread one big spoon of mixed batter evenly on tawa. Cook well at low flame both the sides till brown colour and Now its ready to eat. Serve spicy Vegetable Uttapam with green chutney or Pickles or Curd. Enjoy your healthy breakfast !!! 

KADALI MANJA BARA (BANANA STEM CUTLET)

BANANA STEM is good for health and rich source of Fibre, Vitamin B6, Potassium which helps in the production of Insulin and Hemoglobin. It's very beneficial for those on a Weight-Loss program. It keeps High Blood Pressure in control. It is a good diuretic and helps to detoxify the body. It has cooling effect. The popular belief is that eating Banana Stem is very good for Kidney Stones.

Ingredients :-

Banana Stem (Kadali Manja) - 1 cup (Finely Chopped)

Boiled Small Chick peas - 1/2 cup

Gram flour - 2-3 tsp

Rice Powder - 2 tsp

Green chillies chopped - 2 tsp

Onion chopped - 1 no.

Garlic - 5-6 cloves

Ginger - 1' inch

Cumin Seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Chopped Coriander leaves

Salt to taste

Oil  for shallow frying

Method :-

Cut the banana stem into small pieces, add little salt and haldi, mix and keep aside for 10-15 minutes. Heat oil in a pan. Squeeze the excess water from the chopped stem. Add little cumin seeds and dry red chilly to the oil. When it crackle, add chopped manja (Stem), saute and little fry for 5 minutes. Switch off the flame, cool it. After it get cool, take the fried banana stem, chick peas, garlic cloves, ginger and blend it to make a coarse paste (not very fine). Transfer to a bowl, add chopped onion, chopped green chillies, chopped coriander leaves, salt to taste, little lemon juice, gram flour, rice powder and mix it well. Heat a pan with little oil. Made into desired shapes and shallow fry them both sides in medium flame till golden brown. Serve hot with any chutney or as side dish with rice / roti..

HERB CHICKEN TOSSED WITH SPINACH N LIL STAR PASTA

Ingredients :-

Bone less chicken - 100 gms

Boiled Pasta - 1 cup (I've used here little Star Pasta, one can use any pasta)

Blanched Spinach - 5-8 leaves (Boiled the leaves with lil salt in high flame for 2-3 minutes)

Chopped Onion - 1 no.

Chopped Tomato - 1 no. (de-seed)

Green Chilly - 1 no.

Chopped Garlic - 8-10 nos.

Black Pepper - 1 tsp

Basil - 2 tsp 

Oregano - 1 tsp

Honey - 1/2 tsp

Olive Oil - 1 tsp

Method :-

Boiled chicken with little salt for about 8-10 minutes. Heat Olive Oil in  a pan. Add Onion, Garlic, Green chilly, Tomato and saute in high flame for 3-4 minutes. Add boiled Chicken, boiled Pasta, salt to taste, black pepper, dry herbs (Basil n Oregano) and mix it well. Add finally Spinach leaves and mix. Tossed for 1 minutes and switch off the flame. Serve to a serving plate and spread honey over it. Now its ready to Enjoy your Yummy Starter..

EGG LESS CARROT CAKE IN PRESSURE COOKER

This is my first attempt to bake the cake in pressure cooker. Feel very happy to make it in cooker n the result comes out is just awesome...:) :) :) Easy-Spongy effort less cake is ready within 20 minutes. Any one could n't feel the difference whether its baked in oven or in pressure cooker...I have make this cake with less butter n more olive oil. due to health conscious. Very soon will post my second recipe of cake..till Enjoy n Happy Cooking !!!

Ingredients :-
All Purpose Flour (Maida) - 1 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Milk - 3-4 tsp
Butter / Oil - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Carrot (Grated) - 1 cup
Vanilla Essence - 1/2 tsp
Cinnamon Powder - 1/4 tsp
A Pinch of Salt
Dry Fruits n Cherris

Method :-
Sieve Maida, baking powder, baking soda by a strainer and keep aside. Take curd, milk, sugar, salt and mix well. Add little oil to it becoz curd is used here. Add grated carrot and mix well. Add dry maida mixture slowly to it and continuously mix it by a spatula. Add vanilla essence, cinnamon powder and all the dry fruits n cherries. Keep aside for 15-20 minutes.

Grease a Pressure cooker with little butter or I' ve used Oilve oil here. Dust with few maida and Put it in slow heat. Pour the mixture to the Pressure cooker, decorate with cherries and cover the lid without whistle. Let it cook for about 20-25 minutes in low flame. After 20 minutes, check the cake by inserting a tooth pick. If the knife comes out clear, then its completely ready. Switch off the flame and let it cover for more 5-8 minutes. Cool it in room temperature and de-mould carefully by using a plate with a knife. Now decorate as your choice. Now your Carrot Egg less Cake is Ready to Eat !!! Cut it into small pieces and can store it in an air tight container in refrigerator.   

NOTE :- 
1. Don't put WHISTLE to the Pressure cooker at the time of baking the cake.
2. You can put a news/wax paper in cooker base which grease with oil and then pour the batter.

MACHA PATRA PODA (ODISHA RECIPE)

Rohi Macha Patra Poda is an unique and delicious recipe which is very famous in my state Odisha. It's an oil free healthy recipe which is goes well with hot steamed rice.

Ingredients :-
Rohi Fish - 2 pcs
Banana leaves - 4 nos. 
Onion cubes - 1 no.
Green Chilly - 4 nos.
Garlic Cloves - 8-10 nos.
Threads to tie up the leaves 

For Thick Masala Paste :-
White Mustard seeds - 2 tsp
Black Mustard seeds - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 10 nos.
Red Chilly - 2-3 nos.

Curd - 4 tsp
Lemon Juice - 1 tsp
Turmeric Powder - 1/2 tsp

Method :-
Soak mustard seeds with 2 tsp Vinegar to avoid its bitterness. Make a smooth fine paste of mustard seeds, Poppy seeds, Cumin seeds, Garlic cloves n Red chilly. Add curd, lemon juice n turmeric powder, salt to taste and keep aside.

I have just fry the fish with little mustard oil for 3-4 minutes and marinate with the above masala paste. Keep aside for 20 minutes. Add 1 tsp mustard oil to the fish n mix it. Spread little oil on the leaf and grease well. Put the fish in the middle of the leaf and wrap it from all sides and tie up with a thread tightly. Now heat 1 tsp oil in the pan and put the wrapped leaf on the pan and cover with a lid. Keep the fire slow for about 25-30 minutes. At 15 minutes of interval turn the leaf other side and again cook it for more 10 minutes. Switch off the flame and Serve hot with rice.

CHICKEN MOMOS RECIPE

Its a Delicious Chotta Packet with Bada Dhamaka..Momo is a type of steamed bun which filled with chicken stuffing. You can prepare this Momo with Vegetable / Paneer / Mushroom stuffing. Momo have become a traditional delicacy in Sikkim, Nepal, Tibet, Ladakh. Now-a-days its famous in every where. So, lets start to prepare steamed Chicken Momos.  

Ingredients :-
All Purpose Flour (Maida) - 1 cup
A Pinch of Salt
Water to knead the dough

For Stuffing :-
Minced Chicken - 1/2 cup (Take bone less chicken and blend it with a blender)
Garlic Chopped - 2 tsp
Onion Chopped - 2 tsp
Green Chillies - 2 tsp
Few Coriander leaves chopped
Black Pepper Powder - 1 tsp
Red Chilly Powder - 1/2 tsp
Soya Sauce - 2 tsp
Salt to taste

Method :-
1. Mix all the ingredients together in a bowl for stuffing and keep aside. 
2. Prepare a soft dough by adding water with Maida n salt.
3. Divide dough into equal portions, roll out thinly with a rolling pin. Put 1 tsp filling in the   
    middle and cover the edges from all sides. Give a desired shape as your choice.
4. Put your steamer on gas chullah with little water in a high flame. Place the momos to the    
    steamer and let it steam for about 15-20 minutes. Check it and Switch off the flame.
5. Serve the hot Momos with Garlic-chilly sauce.

Garlic-Red Chilly Sauce :-
Soak 5-6 nos. of Red Chilies in 3-4 tsp of White Vinegar for 10-15 minutes. Add 10 cloves of Garlic and blend it to make a fine paste. Add few drops of lemon juice n a pinch of sugar which will enhance the taste and mix well. Add salt to your taste and mix. You can store this sauce in refrigerator for a couple of week in an air tight container.

I have make a twist here with the sauces...Mix 1 tsp (Ready made) Pasta sauce with 1 tsp (Home made) Garlic-Chilly sauce n put 5-6 garlic cloves from garlic pickles over the sauces or You can saute the garlic cloves with little butter and put it on the sauce. Now it taste just awesome..unbelievable..You can make your own twist here..:)

DELICIOUS KESARI RASMALAI

Ingredients :-

For Rasgulla :-
Home made Panner (Chena) - 1 cup
All Purpose flour (Maida) - 1 tsp

For Sugar Syrup :-
Sugar - 2 cup
Water - 1 cup
Crushed Cardamom - 1/2 tsp

For Malai :-
Milk - 1 ltr
Sugar - 1/2 cup
A few Saffron Strands (Kesar)
Cardamom powder - 1/2 tsp
Milk maid - 1/2 cup (Optional)

For Garnishing :-
Roasted Almonds
Few Pistachios 

Method :-
1. First of all we prepare Rabri /  Malai : Take 1 ltr milk in a kadhai or deep pan and let it boil in a high-medium flame. Continuously keep stirring to avoid burning at the bottom of the pan. When the milk reduced to half, add the sugar to it and again let it boil. Add few saffron strands and milk maid to it and mix well. Milk maid is optional but if you add it to your malai, it will enhance the taste more or more sweeter n delicious. Lastly add cardamom powder, mix and low the flame.

2. Now, we prepare paneer balls / Rasgulla : Always prefer home made paneer for your sweet dish, which gives a good taste and flavour also. This paneer is always good to take for proper binding. Take the paneer in a flat plate and mash it by your palm to make a soft dough. Add little maida to it and again mash it. Divide the dough into equal balls and roll out in oval shape. 

3. For Sugar Syrup : Take sugar n water in a large pan and make a syrup by stirring continuously. Add 2 tsp of milk to it and find all the impurities of sugar will comes to float on the surface, forming a grey layer. Gently remove the grey layer by using a spatula or you can strain it by a strainer. Let it boil in a high flame. Add the Paneer balls to the syrup and let it boil for 20 minutes in high flame. When the balls start to increase just double in size and float in the syrup, keep the flame medium. After 5-10 minutes, remove the balls from the syrup and keep aside. Cool it at room temperature and press by your finger to remove excess syrup.

4. Final Step : Now, put the rasgulla to the Rabri/Malai and let it boil for more 5 minutes. Switch off the flame. Refrigerate it for 2-3 hrs. Garnish with sliced almonds n pistachios and Serve chilled. Enjoy this delicious dessert with your family n frndz...:) :)