APPLE KHEER
INGREDIENTS
APPLE MEDIUM SIZED- 2 NOS
FULL CREAM MILK- 4 1/2 CUPS
SUGAR- 1/3 CUP
CASHEW NUTS- 6 N0S
ALMONDS- 6 NOS
CARDAMOM POWDER(OPTIONAL)- 1/2 TSP
GHEE- 6 TSP
PREPARATION
Wash
and grate the apples with skin and keep it aside.In a pan add 2 tsp of
ghee and slightly roast almonds and cashew nuts.In the same pan add the
remaining 4 tsp ghee and saute grated apple for 2 minutes over this add
sugar and saute till the moisture evaporates.In another heavy bottomed
vessel add milk and boil and keep stirring the milk in medium heat
till the milk slightly reduces in quantity and becomes thick. Now add the
milk to the apple mixture and keep stirring till it thickens ,at last garnish with roasted nuts. I didn't use cardamom powder.
RASAGULLA
INGREDIENTS
FULL CREAM MILK- 1 LITRE
SUGAR- 2 CUPS
WATER- 4 CUPS
LEMON JUICE- 1/2 TSP
MUSLIN CLOTH
PREPARATION
Boil milk in a heavy bottomed vessel when the milk starts boiling add lemon juice .Then the milk starts to curdle with the chenna and whey water separating from the curdled milk.Then place another empty container with the clean muslin cloth on the mouth of the container.Then transfer the curdled milk to the empty container.Now collect the chenna in the muslin cloth and tie the muslin cloth and hang the cloth for 2 hours till all the water from the chenna gets squeezed. After 2 hours take the chenna and knead till it becomes soft.Now roll the chenna into uniformed sized balls and keep it aside.In a pressure cooker add 4 cups of water and add 2 cups of sugar and heat water till the sugar dissolves completely.Now place all the balls gently and close the lid of the cooker and steam for 10 minutes.After steaming remove the cooker lid.Now the size of the chenna balls will be doubled.Now spongy rasagullas are ready to relish
BANANA HALWA
INGREDIENTS
RIPE BANANA- 2 NOS
SUGAR- 1 TBSP
GHEE- 1 TBSP
CASHEW NUTS- 8 NOS
PREPARATION
Peel ripe bananas and mash well and keep it aside.In a pan add ghee when it is hot add the mashed bananas and saute well for 2 minutes then add sugar over it and keep stiring in low flame till the halwa changes to caramel colour and then switch off the stove.At last garnish with cashews.No need to add cardamom powder.
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