Rabdi is the very famous dessert in India which is made from pure milk.
Please try this super yummy and simple recipe with only two main ingredients.
#No Condensed milk #No Corn Starch # No bread.
Ingredients:-
5cup whole milk
1/4 Cup Sugar (or as per taste)
A pinch of cardamom
About 8 - 10 Soaked Almonds
8-10 Soaked Pistachios
4-5 Saffron leaves soaked in 2 tbsp milk
Method:-
1) Boil the milk on on a low to medium flame, and keep stirring and scraping the sides of the pan.Stir often to ensure the milkdoes not burn in the bottom of the pan. (It will take around 30-35 minutes).
If you are cooking on high gas then stirring continuously.
When the milk come reduce to less than half and it will be very thick.
2) Now add Sugar and mix well. Add cardamom powder cook it for for seconds more and turn off the gas.
Let it be cool completely.
Transfer it into a serving bowl.
Now peeled and chopped soaked Almonds and pistachios.
Garnish with Almonds and pistachios and some saffron.
Keep it in the refrigerator for an hour and then serve cold .
You can enjoy this rabdi with malpua , Ghevar or jalebi as well.
ghevar recipe | how to make crispy & porous ghewar with honeycomb at home
with detailed and video recipe. Ghevar/घेवर is a popular sweet in Haryana, Delhi, Gujarat,Rajasthan, western Uttar Pradesh, Madhya Pradesh etc.
Basically, It is disc-shaped sweet cake made with maida
(refined wheat flour) and soaked in sugar syrup with porous texture.
and served with Rabdi . There are many varieties of Ghevar, including
plain, mawa and malai ghevar. It is generally prepared in July–August for the Teej or Rakshabandhan festival.
It is easy to make with some tips and tricks, which i am going to share here that may be you don't know before .
try this recipe and share with your friends and family.
For 2 ghevar Ingredients
1 cup Maida
1 tbsp besan /Corn starch
1/4 cup ghee
4-5 ice cubes
1 tsp lemon juice
1/2 liter chilled water For Sugar Syrup
1 cup sugar
1/2 cup water
1/8 tsp cardamom powder
3-4 saffron leaves
2 cup or as needed Rabdi
Some chopped pistachios
Some chopped almonds
some saffron leaves
Method
In a big plate, take 1/4 cup ghee and 4-5 ice cubes.
Mix and start rubbing the ghee in a circular motion until till the ghee thickens and turn creamy.
keep rubbing for 8 minutes or until it coming smooth and you can make solid ball of ghee.
Then add 1 cup of maida and 1 tbsp besan
(you can use also cornstarch instead of besan )
mix and crumble well.
Add water gradually and make pouring batter
(we need 1/2 liter water )
now seive the mixture in the seiver and make lump free pouring batter.
Add 1 tsp lemon juice and mix well,.
prepare a smooth flowing consistency ghevar batter. the batter is ready to make ghevar, keep chilled till you are ready to fry.
Batter is ready now.
make sure the oil is very hot, then pour the 2 tbsp of batter keeping a good distance from oil (approx 10 cm).
the batter will splatter and later the froth subsides.
Drop the batter from the bottle in the center in a thin stream keeping distance from oil.
repeat 10-15 times depending on the size of the saucepan.
make sure to leave a hole in the center with teh help of spoon or fork.
fry on medium flame till the ghevar turns golden brown.
scrape the sides with a knife and push ghevar into the oil.
continue to fry till the bubbles disappear completely.
pull the ghevar out gently, and drain off the oil completely. keep aside.
sugar syrup preparation:
now prepare the sugar syrup by taking 1 cup sugar and 1/2 cup water.
dissolve the sugar completely and boil for 5 minutes.
continue to boil till 1 string consistency is attained.
Add 5-6 saffron leaves and 1/4 tsp cardamom powder.
pour the 4-5 tbsp sugar syrup over ghevar
also, garnish with chopped nuts and some saffron leaves.
finally, garnish the ghevar with rabri and garnsih with some chopped nuts
ready to serve.
Here some important notes.
1) firstly, keep the batter really chilled to get honeycomb texture.
2) also, adjust the consistency of batter by adding ice cold water.
3) ghevar can be stored for a month in an airtight container and dip in sugar syrup and serve with rabdi
Here I am giving No onion/No Garlic version of this recipe. Enjoy this recipe with Naan/Chapati/Stuffed Parantha.
#Airfryer recipe
#NoCornStrach #Nomaida #Nobakingpowder #No Baking Soda
I hope you will like it. Share with your friends and family and give us Your comments.
Ingredients
For Koftas Outer layer
Spinach 300 gm/ 10 oz
1/4 tsp salt
1/4 tsp red chili powder
1/4 tsp salt
iced water/cold water (It will help to preserve green color of Spinach)
Inner Layer
1 cup grated Paneer
A pinch of salt
Some raisins for stuffing (optional)
Oil for frying Koftas For Curry
2-3 Medium size Tomatoes
6-8 cashews
1 -2 green chili
A small piece of ginger
salt to taste
1/4 cup of cream or as needed
1/2 tsp Kashmiri red chili powder
1 tsp Roasted garam masala powder
1 small cinnamon Stick
1 bay leaf
2-3 long (cloves)
1/4 tsp cumin seed
1/8 tsp Coriander seeds
2 tbsp oil
1 1/2 tsp sugar/honey or as needed
1-2 cups of water or as needed
Method
Spinach Koftas (Stuffed from paneer)
For Outer Layer
Blanching Process
Wash Spinach in water to get rid of dirt.
Boiled the water, Add spinach for 2 minutes. Turn off the gas.
Then Keep the Spinach in cold water (Ice water)
Cold water help to retain green color of Spinach
Now
Squeeze Spinach as much as you can do. This step is very important, If
spinach have water then it will be very difficult to make koftas.
You can use muslin cloth, or just press between ur palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped.
Heat a Pan, add Spinach and stir it on high gas for 2 minutes or until it become dry.
Add red chili powder and salt and mix well. Turn off the gas.
Keep it aside for cool down.
For Inner layer
In a bowl, add grated paneer, and pinch of salt. Knead paneer for 2-3 minutes or until it become smooth.
Divide the paneer into small ball or which can be fit into Spinach balls.
Grease your palm with oil .Now take one paneer ball, flatten it and put
one-2 raisins and wrap from all the side . and make round ball.
Lets Ready all paneer balls.
Now Divide the Spinach mixture into small parts.
Grease your palm (it will help you to make smooth ball)
Now
take one spinach ball , flatten it and put one paneer ball and wrap
from all the side and make round ball. (Wrap carefully, stuffing should
not come outside).
Repeat the process with other balls.
Now Koftas are ready.
Airfryer Time
Preheat Airfryer at 180 C for 2 minutes.
Add Koftas and reduce time to 160 c for 5 minutes.
Flip the koftas
Then Keep it again for 5 mins at 160 C.
After 5 minutes, set temperature at 180 C for 3-5 minutes.
Koftas are ready.
Let it cool down and then Cut into two parts.
Gravy time :-
Heat one tablespoon oil in a pan.
Add Cinnamon Stick, cloves, coriander seeds, cumin seeds, bay leaf stir it for few seconds.
Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste.
and cooked til they turn tender Add 1/2 cup water . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down.
Add this mixture into a blender and make a smooth puree, you can add some water as needed to make smooth puree.
Heat oil in pan. Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas.
Then Add salt , Sugar and mix well. Cook it for 3-4 minutes
Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.
now we have koftas and curry.
Do not boil koftas in the gravy as they are liable to break .
First take some curry into serving dish and then add koftas.
garnish with cream.
Serve hot with naan or chapati or parantha.
Here are some more important Tips which may be need to make this yummy recipe.
1)
Spinach should be squeezed properly. if Spinach has water then koftas
won't make good. and you have to add binding agent that will be koftas
make hard. (I have experienced of this fault )
2) Don't cook koftas in curry, since koftas are very soft so they can be break while cooking.
