24. Ras
Malai-
Ingredients- One tea cup milk powder not whitener, One egg, One
teaspoon pure ghee, Half tea spoon baking powder.
Method- In vessel, first put milk powder, then breaks the
egg, mix ghee and sprinkle baking powder also. Slowly knead it. Make the small
balls and press it.
Take
ten tea cups nandini milk. Mix less than three fourth cup sugar and keep
stirring it so cream wouldn’t set on milk. When it starts boiling, and then makes
the fire low. Then, put one ball, when it comes up put another one when it
comes up, put the third one like this finish all the balls. Then, keep this on
low fire exactly 15 to 20 minutes and once in a while turn it.
Cut
almonds and cashew nuts. When this becomes cool, put these nuts and any flavour
like cardamom, kesar, rose water etc.
Rasmallai
Quantity- 12 rasmallai
Ingredients- 1 cup milk powder, 1 egg, 1 tsp baking powder, 1
liter milk, sugar to taste.
Method- First boils milk and sugar. Same time, take one egg
beat it and add in this baking powder. Add milk powder in this and knead it
then make the round balls. Then, put these balls in boiling milk and sugar
mixture and cook it for 10 minutes. Cover the vessel too. Put the saffron and
dry fruits in the end and cool it. Remember use the big and broad vessel.
25. Amla
supari
Ingredients- Amla one kg, sugar 750 gm.
Method- First, boil amla in one big vessel. In cooker put
water and then jali. On top of that keep amla in the vessels. Three whistles
are enough. When it cools down, put in steel vessel or glass bottle before that
make into pieces and take out seeds. Then put into the vessel with 750 gm sugar
and keep the same for three days. On fourth day, put the pieces on the cloth
and spread under the sun. Keep in the fridge and use it. After drying use these
pieces as supari.
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