Ingredients: 2 litres milk 4 tablespoons sugar 2-3 tablespoons rice(washed well and dried on plate) a few raisins a few almonds finely sliced(optional)
Ingredients: For Rabri: 500 ml Milk 1 tbsp Sugar 2 pods Cardamom 3 blanched Almonds 3 skinned Pistachios 3-4 Saffron strands For Malpua: 1 cup boiled Whole milk 1 cup Sugar 1 tbsp Plain flour 1 tbsp fine Wheat flour 1/4 tsp Saffron strands- rubbed in 1 tsp hot milk A pinch Potassium metabisulphite A pinch Soda bicarbonate Method: For Rabri: 1.Soak the saffron strands in 1 tsp hot milk and keep aside. 2.Sliver thinly the pistachios and almonds.Peel and powder the cardamom seeds. 3.Mix the cardamom powder int dry fruits and rub the saffron until gets dissolved in milk. 4.In a deep-bottomed pan, add the milk and bring to a boil. 5.When starts boiling, reduce the heat and boil until reaches to two third of its original volume. 6.Add the remaining ingredients to the milk and boil for another 3-4 minutes. 7.Remove from heat and chill for 1-2 hours. For Malpua: 1.In a bowl, add the sugar, potassium metabisulphite and half cups of water, stir well. 2.Add the saffron strand mixture and bring to a boil. 3.Simmer the mixture for 3-4 minutes until syrup becomes lightly sticky and keep aside. 4.Mix the flours with soda and milk into smooth thin paste. 5.Cook the malpua for 2-3 minutes on both side until well cooked. 6.When done,slide the malpua into hot sugar syrup and keep aside for 1-2 hours. 7.Place the malpua over serving dish and pour 1 spoonful of chilled rabri. 8.Serve chilled.
Ingredients Desiccated coconut- One cup Milk- half cup Sugar- one cup Butter- just a little to grease a plate Spanish Saffron- one bud (optional) melted in milk (2 ml milk only). Else can put crushed cardamom seeds. This is for flavour only
Pour coconut, milk and sugar in a round bottom pan and heat on low flame, while stirring (in one direction. Meanwhile, grease a plate with butter. When the mixture is dry and starts leaving the side of the pan, put saffron milk, Stir. Now pour in the greased plate. With flat spoon, ensure that the batter is evenly spread on the plate and is some half inch thick. When it is warm only, cut with an knife, so that you have square pieces, some 1 inch * 1 inch or more. Let this cool now.
When cold, separate out the pieces. coconut burfi is ready.
Note- If it is too wet, add some more dry desiccated coconut. Or make small balls (one inch diameter) and roll into dry desiccated coconut. This is called ‘Laddu’
Ingredients: 2 litres milk 4 tablespoons sugar 2-3 tablespoons rice(washed well and dried on plate) a few raisins a few almonds finely sliced(optional) Procedure: Heat milk in a large pan.Simmer until reduced to three-quarters its original volume.Add washed rice.Add sugar when rice is tender and continue cooking until milk is reduced to half its original volume.Add raisins and finely sliced almonds.Cool and serve.
