Tasty and sumptuous recipes
January 12, 2009
Creamy milk and rice with palm jaggery
Ingredients:
Cups milk, 125 gm crushed patali jaggery, 4 tbsp washed basmati rice, ¼ cup raisins
Method:
Bring milk to boil. Add rice. Stir once.
Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 12 minutes.
Remove cooker from heat. Allow cooling naturally.
Open cooker.
Place cooker with milk on high heat. Add jaggery and raisins. Stir till jaggery is dissolved.
Remove cooker from heat. Serve hot.
Steamed sweet curd
Ingredients:
1 cup beaten curd, 1 cup milk, 1 tin sweetened condensed milk, 5 almonds blanched and sliced, 10 sliced pistachio nuts, 2 cups water, 5 raisins
Method:
Beat together curd, milk and condensed milk till well blended. Add almonds, pistachios nuts and raisins. Mix well.
Pour the mixture into a 1-liter pudding mould. Cover mould tightly with greaseproof paper securely tied.
Pour water into the cooker. Put grid in cooker. Place mould on grid.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
Remove cooker from heat. Allow cooling naturally.
Open cooker. Take out an uncover mould. Allow to cool to room temperature. Drain off water if any. Refrigerate until serving time.
Place a serving dish on top of mould and invert. Shake gently to release. Remove mould. Serve steamed sweet curd chilled.
Gajar halwa
Ingredients:
¼ cup milk, 20blanched and sliced almonds, 1 ¾ peeled and grated red carrots, 2 cups sugar, 7 tbsp ghee, 400 gm crumbled mava
Method:
Put carrots and milk into the cooker.
Close cooker. Bring to full pressure on high heat. Remove cooker immediately fro heat. Release pressure with slight lifting of vent weight. Open cooker.
Place open cooker with carrots and milk on high heat. Add sugar. Cook till liquid dries up (approx 15 minutes), stirring occasionally. Add mava and ghee. Cook till ghee shows separately (approx 10 minutes), stirring constantly. Serve hot, garnished with almonds.
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