SWEET BOONDHI/ SWEET BOONDI RECIPE

INGREDIENTS:
1.  Besan flour ( kadalai maavu) - 1 cup
2.  Sugar - 1 cup
3.  Cashews and pistachios - 3- 4
4.  Cardamom powder - 1/2 teaspoon
5.  Cooking oil/ ghee - 1/4 kg
6.  Water - 1/2 cup

METHOD:
1.  Mix besan flour and water together like a idly batter.

2.  Boil the sugar and water in a pan. When they become thick and sticky the sugar syrup is ready.Switch off the flame and keep it aside.

3.  Fry the cashews and pistachios in ghee and keep them aside.

4.  Now take a pan pour the ghee and when they gets hot pour the batter in a large perforated spoon like this.

5.  Fry them in oil till crispy in a low flame.

6.  Take out the boondi and remove the excess oil.

7.  Spread the boondhis is a wide plate and add the cardomom powder,cashews, pistachios and mix them gently till each droplets seperates.

8.  Now put the boondi in a sugar syrup mix well and serve after 1/2 an hour.

More to come from Grace Dishes

Happy cooking!

COCONUT BURFI / NARIYAL BURFI

INGREDIENTS:
1.  Coconut grated - 1 cup
2.  Sugar - 3/4 cup
3.  Water - 1/4 cup
4.  Cashews broken - 1 tablespoon
5.  Ghee - 2 teaspoon
6.  Cardamom powder - 1/2 teaspoon

METHOD:
1.  Take a pan heat the ghee and roast the cashews and keep it aside. Grease a plate with ghee and keep it ready.

2.  Take another pan add the sugar and water and boil it by stirring when the sugar dissolves and becomes like a syrup stage add the grated coconut and stir them well.

3.  When they form thick add the ghee, cashews and cardomom powder and stir them well and transfer the mixture to the tray and cut them into squares still it is warm.

4.  Cool down the burfi and store in a airtight container.

More to come from Grace Dishes

Happy cooking!

RASMALAI/ RASMALAI RECIPE

RASAGULLA PATTIES:

INGREDIENTS:

1.  Milk – 1 litre
2.  Lemon juice – 3 tablespoon
3.  Sugar - 2-1/2 cups
4. Water - 4 cups

METHOD:

1.  First boil the milk when the foam comes from the milk add little by little the lemon juice by stirring the milk within 15 mins you can see the paneer and the water gets separated.

2.  Now take a clean white cloth and filter the paneer.

3.  Wait till the water gets filtered from the cloth and after some time tie the cloth and keep a weight on it  for 30 mins so the paneer can stick together to get a shape.

4.  Knead the paneer until you get a soft dough to roll them.

5.  Within 30 mins your paneer is  ready. You can use this for 1-1/2 weeks by refrigerating.

6.  Divide the paneer into 8 portions  and keep it aside.

7.  Now take a cooker pour little water and some sugar and boil them in low flame.

8.  Add the paneer balls to the syrup. When the steam comes out of the cooker cook them for 7 mins and off the flame  Transfer the paneer patties to the bowl and wait for 15 mins to cool down.

PREPARATION OF RASMALAI:

INGREDIENTS:

1.  Milk - 3 cups

2.  Sugar - 2-1/2 tablespoon

3.  Cardamom powder - 1 tablespoon

4.  Almonds and pistachios to garnish

METHOD:

1.  Boil the milk for 20-25 mins by stirring.

2.  Add the cardamom powder and sugar.

3. Now squeeze the rasagullas and add them with milk and boil for 3- 4 mins.

Rasamalai is ready to eat.

More to come from Grace Dishes

Happy cooking!