- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad dal (Black grams, Ma ki dal, Dal Makkhani, Kaali Dal)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
- Rice and Pulao's - Index >
-
Rice and pulao's
>
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Arhar dal with rice khichdi
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Boiled white rice
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken shammi kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
-
Paneer dishes
>
- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
-
Paneer dishes
>
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots) >
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Bharwa Baingan (Stuffed Eggplants)
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala) >
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian desserts - Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian desserts - Index
- Almond burfi (Badam Ki Burfi)
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Boondi or Boondi Ladoo
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Ras Mali
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- Breakfast dishes - Index
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
Ras Malai
Rasmaili is one of the most popular delicious sweet dishes of India. This amazing dish is prepared with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and why is drained off. It is then made into small balls and boiled. These balls are then soaked in sweetened, thicken, creamy milk flavored with rose essence and garnished with almonds and pistachio nuts.
Ras Malai is very soft and spongy in texture, and it melts easily in a person’s
mouth. You will definitely fall in love with this sweet in first bite. Ras malai is either white in color or yellow. It gets the yellow color if saffron is added for flavoring.
Ras Malai is usually served during many festive occasions and as a dessert after the main meals in Indian weddings. It is usually served chilled. Ras Malai can be made easily at home, the recipe of making the Ras Malai may look difficult and lengthy but it is easy to make.
Ras Malai is very soft and spongy in texture, and it melts easily in a person’s
mouth. You will definitely fall in love with this sweet in first bite. Ras malai is either white in color or yellow. It gets the yellow color if saffron is added for flavoring.
Ras Malai is usually served during many festive occasions and as a dessert after the main meals in Indian weddings. It is usually served chilled. Ras Malai can be made easily at home, the recipe of making the Ras Malai may look difficult and lengthy but it is easy to make.
Ingredients Rasgullas:
8 Cups 2% or whole Milk 1/3 Cup of lemon juice or as required 2 Tablespoons of all-purpose flour (Maida) (Makes about 16 to 20 Rasmali) Ingredients for garnish: 2 Tablespoons thin sliced almonds (optional) 1 Tablespoon thin sliced pistachio (optional) 2 to 3 drops of Rose Essence (optional) Water as needed for boiling the Rasgullas Ingredients for Mali: 8 Cups of whole milk ¾ Cup sugar Cooking measurement conversion Measurement converter |
Milk
|
Directions for making the Malai : (Thick milk for Rasgullas)
1. In a stainless steel heavy bottom pan boil 8 cups of whole milk on low heat,
keep string periodically as milk tend to burn from the bottom.
2. When the milk start boiling turn the heat down and with a big serving spoon
keep stirring the milk for a while so that milk stay down in the pan, otherwise it
will spill out of the pan.
3. Turn the heat even lower, once milk settles down let it boil, stir periodically, in
about 45 minutes to 1 hours milk started to become thick it will become light
brown in color.
4. Boil the milk until ¾ of milk left. Once milk become thick to desired constancy
add ¾ cup of sugar and mix, boil for few minutes so that all the sugar dissolve
in the milk,turn the stove off.
1. In a stainless steel heavy bottom pan boil 8 cups of whole milk on low heat,
keep string periodically as milk tend to burn from the bottom.
2. When the milk start boiling turn the heat down and with a big serving spoon
keep stirring the milk for a while so that milk stay down in the pan, otherwise it
will spill out of the pan.
3. Turn the heat even lower, once milk settles down let it boil, stir periodically, in
about 45 minutes to 1 hours milk started to become thick it will become light
brown in color.
4. Boil the milk until ¾ of milk left. Once milk become thick to desired constancy
add ¾ cup of sugar and mix, boil for few minutes so that all the sugar dissolve
in the milk,turn the stove off.
Directions for making the Rasgullas:
For detail see how to make Rasgullas
1. In a big stainless steel heavy bottom sauce pan boil 8 cups of milk on low heat, with a cooking spoon stir periodically because milk tend to burn from the bottom.
2. Once the milk come to a boil, add the lemon juice little at a time and keep stirring, until milk start to curdle and separate from the whey. Turn the stove off and let it stand for about 15 minutes.
For detail see how to make Rasgullas
1. In a big stainless steel heavy bottom sauce pan boil 8 cups of milk on low heat, with a cooking spoon stir periodically because milk tend to burn from the bottom.
2. Once the milk come to a boil, add the lemon juice little at a time and keep stirring, until milk start to curdle and separate from the whey. Turn the stove off and let it stand for about 15 minutes.
3. Take a cheese cloth or towel and line it over the colander. Place the colander in
the sink, then pour the curdled milk into the colander and let it drain.
4. Wash the chenna (cheese) for few times in running tap water to rinse the lemon
juice out.
the sink, then pour the curdled milk into the colander and let it drain.
4. Wash the chenna (cheese) for few times in running tap water to rinse the lemon
juice out.
5. Lift the cloth off the colander, gather up the ends and twist and squeeze to drain the water out of the chenna, or gather the edges of the cloth and fold them over to cover the chenna and place it in the colander and fill a heavy pot with water and set directly on top of the cloth wrapped cheese in the colander and leave it aside until all the water drain out.
6. Once all the water drained out, take the chenna out from the cloth and place over the counter or rolling board and began kneading with the heel of your hand. If you have a very moist chhena, when you mash the entire chhena will get stuck to the counter but if you have nicely squeezed chhena then as you mash by dragging your palms, your palms will automatically get greased by the fats from the chhena, which aids you to mash and smoothen it better. In case your chhena has become too dry or too hard add few drops of water to make the chenna smooth and soft. You could also use rolling pin to mash the chenna.
7. Add all purpose flour (maida) in the chenna and keep kneading until there is
no lumps and cheese become soft and smooth.
8. If chenan is sticking on the counter it means there is water in the chenna then
wrap the chenna in a towel and leave for a while, towel will soak the water.
9. Once you get a smooth chhena (paneer), bring together the mashed and smooth
cheena and make it like a dough.
7. Add all purpose flour (maida) in the chenna and keep kneading until there is
no lumps and cheese become soft and smooth.
8. If chenan is sticking on the counter it means there is water in the chenna then
wrap the chenna in a towel and leave for a while, towel will soak the water.
9. Once you get a smooth chhena (paneer), bring together the mashed and smooth
cheena and make it like a dough.
10. Divide the dough into 16 to 20 equal parts without making the balls. Take a portion of the dough and roll it in between your palms in to a ball without any cracks, or over the rolling board roll them in circular motion and make a smooth and round ball.
11. Some rasgullas do not appear to have a smooth outer appearance because they may not have been pressed and mashed well, then each time you roll the cheena mash the cheena with the thumb in the pam and roll until you form a round ball.
12. Now with your palms press the ball gently and make it like patties. There should not be any cracks in the patties otherwise they will break while boiling them.
13. While rolling the balls if dough becomes dry then add few drops of water in
the dough and mix and knead to make it soft.
14. While making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
15. In the 4 quart pressure cooker add 6 cups of water and bring to a boil.
11. Some rasgullas do not appear to have a smooth outer appearance because they may not have been pressed and mashed well, then each time you roll the cheena mash the cheena with the thumb in the pam and roll until you form a round ball.
12. Now with your palms press the ball gently and make it like patties. There should not be any cracks in the patties otherwise they will break while boiling them.
13. While rolling the balls if dough becomes dry then add few drops of water in
the dough and mix and knead to make it soft.
14. While making rasugalla balls if paneer is sticking in your hands then grease
your hand a little that will help you to make smooth balls.
15. In the 4 quart pressure cooker add 6 cups of water and bring to a boil.
16. Drop gently 8 to 10 chenna patties into the boiling water and close the lid of
the pressure cooker with the weight and let the pressure build up.
17. Once the cooker starts making a noise from then count 7 minutes and turns
the heat off.
18. Release the steam from the pressure cooker by running the cold water in the
sink.
19. Open the cooker and allow the rasgulla patties to settle down before touching
them. They have expanded to almost double their original size and will be
delicate when hot.
the pressure cooker with the weight and let the pressure build up.
17. Once the cooker starts making a noise from then count 7 minutes and turns
the heat off.
18. Release the steam from the pressure cooker by running the cold water in the
sink.
19. Open the cooker and allow the rasgulla patties to settle down before touching
them. They have expanded to almost double their original size and will be
delicate when hot.
20. Once rasugllas cool down then with a slotted serving spoon lift one rasgulla at a time and transfer them into the pre made thick milk. Repeat until you boil all the chenna patties.
21. Once you boil all the patties and transfer them into the milk, then place the pan over the stove on low heat, give a boil so that patties absorb the milk, turn the heat off and add rose essence and half of the sliced nuts and mix.
22. Once Rasmali cool down transfer them to serving bowl and decorate them with other half of sliced almonds and pistachio nuts and place them in the refrigerator. Serve them chilled.
22. Once Rasmali cool down transfer them to serving bowl and decorate them with other half of sliced almonds and pistachio nuts and place them in the refrigerator. Serve them chilled.
Tips:
1. Food processer could be used to make the chenna soft.
2. The success of your rasgullas depends on how smooth and soft you knead the
chenna.
3. The chenna balls should not have any cracks otherwise they will break while
boiling them.
4. Boil rasgulla in plain water this make it easier for the rasgulla to absorb
water and cook thoroughly and they stay white.
5. Do not boil too many patties at one time because they will squish with
each other and would not have enough space to expand and remain hard.
Directions for making the chenna dough with food processor:
1. Add all the chenna, all- purpose flour in the food processor and run it for less
than a minute.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you will
not be able to make smooth balls.
1. Add all the chenna, all- purpose flour in the food processor and run it for less
than a minute.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you will
not be able to make smooth balls.
Directions for making the Rasgullas without the pressure cooker:
If you do not have the pressure cooker or you prefer to cook in a sauce pan then you
may.
1. Take a big sauce pan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan and cook for 15 to
20 minutes on medium heat, turn the heat off.
3. Patties will expand in to double the size. Let the patties settle down then with the
slotted serving spoon lift one patty at a time and transfer them to the pre made thick
milk and repeat until you boil all the chenna patties.
4. Once you boil all the chenna patties and add them into the milk, then place the pan over the stove on a low heat and give a boil so that patties absorb the milk, turn the heat off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
If you do not have the pressure cooker or you prefer to cook in a sauce pan then you
may.
1. Take a big sauce pan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan and cook for 15 to
20 minutes on medium heat, turn the heat off.
3. Patties will expand in to double the size. Let the patties settle down then with the
slotted serving spoon lift one patty at a time and transfer them to the pre made thick
milk and repeat until you boil all the chenna patties.
4. Once you boil all the chenna patties and add them into the milk, then place the pan over the stove on a low heat and give a boil so that patties absorb the milk, turn the heat off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Rasgulla Vermicelli (Seviyan kheer)
Gulab jamun Kheer (Rice pudding)
Kala jamun Carrot halwa (Gajar halwa)
Sooji ka halwa lauki ka halwa
(Cream of wheat halwa) (Bottle gourd or ghiya ka halwa)
Rasgulla Vermicelli (Seviyan kheer)
Gulab jamun Kheer (Rice pudding)
Kala jamun Carrot halwa (Gajar halwa)
Sooji ka halwa lauki ka halwa
(Cream of wheat halwa) (Bottle gourd or ghiya ka halwa)