Rasmalai

Ingredients:

For Rabri (Thickened sweet milk)

Milk - 1/2 ltr

Sugar - 100 gms

Crushed Cardamom - 2 tsp

Turmeric powder

For Sugar Syrup

Sugar - 2 cups

Water - 5 cups

For Paneer (Cheese)

Milk - 3/4 ltr

Lime juice - 4-5 tsp

Method: 

For making rabri

• Add milk, sugar and pinch of turmeric in a heavy bottomed pan, start boiling milk on medium low heat.
• Keep stirring and once milk starts leaving thick cream at the edges, stir continuously
• Add Cardamom and continue boiling till the milk gets condensed. Once done turn off heat and allow it to cool

For making Paneer

• Start boiling milk on medium low heat and while milk about to reach boiling level, add lime juice little by little and keep stirring on very low heat for about 2 min
• Once it starts curdling, switch off stove and filter the mixture using a  muslin cloth ( or thin white cloth) and squeeze out the water.
• Make sugar syrup simultaneously by mixing water and sugar in a heavy big vessel and boil it on medium high heat.
• Place the cheese (paneer) on a board and while still hot, knead it till no granules are left, make small balls from the mixture and flatten it
• Once sugar syrup comes to complete boil, add these flattened paneer to sugar syrup and close the lid and continue boiling for 10 min (till paneer absorbs syrup)
• Take out paneer, squeeze it lightly and put it in rabri
• Sprinkle nuts over it and refrigerate for 4 hrs
• Serve chill

Jeera rice

Ingredients:

• Basmati Rice - 2 cups
• Cumin seeds - 3 tsp
• Ghee - 5 tsp
• Hing
• Mint leaves - 4-5 leaves
• Salt
• Cashews
• Water
• Kasuri methi - 1 tsp

Method:

• Soak basmati rice in water for about 30 min, drain out water and set aside
• In a heavy pan heat ghee and add jeera, pinch of hing
• Once cumin seeds/jeera splutters add 2 cups of water and boil on medium high heat
• While water getting boiled add mint leaves and salt
• Once water gets boiled thoroughly add rice and continue boiling by stirring in between
• When the water evoporates, cover lid and set heat to low
• Cook on very low heat for about 5 min and switch off stove
• Crush kasuri methi and sprinkle on Jeera rice
• Garnish with cashews and serve hot.