BREAD RASMALAI

INGREDIENTS:

1. White bread-1 pack
2. almonds-20
3. Pistachios-10
4. Cardamom or ilaichi powder-2 pods
5. Condensed milk-2 cans of 14oz each
6. Saffron strands-2 pinches
7. Whole milk-1 gallon(approximately4 1/2 litres)
8. Corn starch-1 tbs

PREPARAIONS

SRINITHYA-ANDHRA RUCHULU

MAKING PANEER(you can also use store bought paneer to save time)

1. Boil 3 litres of milk,curlde it by adding little vinegar or lemon juice,strain in a muslin cloth and run knot it
2. Place in running water so that all the lemon flavour goes out
3. Now place a heavy weight on the paneer muslin cloth ...so that excess water goes and the paneer remains

RABDI PREPARATION:

1. Boil remaining milk and set a side
2. in a mixer jar blend almonds blanched,3 bread slices,cardamom pod,condensed milk and blend to fine paste
3. now boil milk and add the blended paste,if you want more thick you can add diluted corn starch paste(this is optional)
4. Please check sweet....we added condensed milk  in rabdi and also filling.....if you need more sugar you can add
5. Mix well and cook until  milk thickens and set a side

BREAD FILLING PREPARATION

1. Now take this paneer and blend with condensed milk,1 cardamom pod and some saffron strands and blend to fine paste
2. Remove brown edges from the bread pieces and set a side

BREAD STUFFING PREPARATION

1. Dip bread in milk and immediately take 0ut,now add the filling and stuff like oval balls
2. Repeat the same process for remaining balls

ARRANGEMENT

1. Take a square bowl and place all the bread stuffed balls
2. pour the rabdi mix on the bread stuffed balls
3. Garnish with blended pistachios and saffron and refregirate for an hour
4. Serve chilled

NOTE:After refrigerating the rabdi thickens more .....make sure while making rabdi it should be pouring consistency

BADAM-ANJEER BURFEY

This is a simple ,tasty and quick making sweet recipe, this recipe makes many pieces so take a small measuring cup


INGREDIENTS:

1. Almonds/Badam-1 cup
2. Dry figs/Anjeer-6
3. Dry coconut powder-3 tbs
4. Sugar-1 cup
5. Ghee-3 tbs
6. Poppy seeds/ghus ghus-1 ts

METHOD:

1. Soak almond and figs for 1 hour in warm water,strain and blend to fine paste add little water to make fine paste
2. Now heat 1 tbs ghee in a non stick pan add sugar,coconut mix well and stir continuously until the mixture thickens and leaves the edges,now add the remaining ghee and mix
3. Now apply little ghee to a serving tray spread the dough evenly to a think layer
4. Sprinkle poppy seeds cut into diamonds and refrigerate for an hour(this helps to make the sweet hard)
5. Badam anjeer burfey is ready to serve

DRYFRUIT BURFEY ( RAKHI POURNAMI SPECIALFOR LOVING BROTHERS)

HI Guys wishing u all very happy RAKHI POURNAMI,on this happiest occasion I like to share a special sweet Dry Fruit Burfey which I made for my loving brothers..The recipe in detail as follows

INGREDIENTS:

1. Dates/kajur-1 cup
2. Dry figs/anjeer chopped-1/2 cup
3. Almonds/badam-1/4th cup
4. Cashews-1/4th cup
5. Pistachios/pista-1 tbs
6. Poppy seeds/ghus ghus-1 tbs
7. Grated dry coconut-3 tbs
8. Ghee-1tbs

PREPARATIONS:

ANDHRA RUCHULU-DRY FRUIT BURFEY

• Dry roast poppy seeds and coconut
• Chop dates and figs
• Prefer cashews halves instead of using whole cashews

METHOD:

1. In a bowl combine all the ingredients apply some ghee to hands and press the dough and roll cut into blocks
2. Put each block in a cup cake cover and refrigerate
3. Dry fruit burfey is ready to serve

MANGO PISTACHIO PEDA

This mixture makes about 80 pedas and it is a good and fast making sweet recipe for big parties and festivals. I used measuring cups to measure the ingredients and for the condensed milk you need to take 2 tins of 14oz each.

INGREDIENTS:

1. Low fat milk powder-4 cups
2. Mango canned puree or fresh puree-2 cups
3. Condensed milk 14oz can-2 tins
4. Dry grated coconut-1 cup
5. Pistachios crushed-1 cup
6. Melted butter-2 tbs
7. Saffron -2 pinches
8. Chopped pista-for garnishing

Cup cake covers -for placing peda

METHOD BY USING MICROWAVE:

ANDHRA RUCHULU- MANGO PEDA

1. Combine  all ingredients in a deep microwave safe  bowl and microwave for 10 to 15 minutes until the mixture thickens
2. But a very important step isfor each and every 2 minutes you can see the mixture should be mixed to stop overflow and cook evenly

METHOD BY USING STOVE-TOP:

1. Heat butter in a deep non stick pan and add the combined mixture and keep stirring until the mixture thickens and stop leaving the edges of the pan
2. Once  it is done switch off the flame

Now let it become warm mean while arrange all the cupcake covers in a tray
Take a table spoon of mixture and make a ball and slightly flatten it and then press one pista on top and put it in the cupcake cover for more elegant look
Repeat the same process for remaining dough
Tasty mango peda is ready to serve

RICE PUDDING-RICE KHEER

INGREDIENTS

1. Rice-1/2 cup
2. Organic whole milk 2 cups
3. Almond powder-1 ts
4. Sugar -1/2 cup
5. Kalakand or khoya-2 ts

METHOD

ANDHRA RUCHULU-KHEER/RICE PUDDING

1. Cook rice with 2 cups of water
2. When the rice is cooked add milk and bring to boil
3. When it comes to kheer consistency add the remaining ingredients and cook for 3 more minutes
4. Serve hot or chilled

HAPPY RAKSHABANDHAN-RAKHI WISHES WITH RICE KHEER

Rakhi  strengthens the bond between a brother and a sister. On this occasion I mad a very simple delicious and quick making rice kheer.The recipe in detailed as follows

INGREDIENTS:

1. Basmathi rice-3 tbs
2. Whole organic milk-4 cups
3. condensed milk-2tbs
4. Pistachios grated-2tbs
5. Blanched almonds -10
6. Cashews -10

ANDHRA RUCHULU-RICE KHEER

ANDHRA RUCHULU-RICE KHEER

PREPARATIONS:

1. Soak basmathi rice in water for 20 minutes
2. Blanch almonds peal the skin and grate finely
3. Blend cashews to fine powder

METHOD:

1. In a deep pan add milk and boil now add rice cook on low medium flame till rice is cooked
2. Now add the condensed milk and cashew powder cook for 5 minutes

add pistachios and almonds and serve hot or chilled

HOME MADE RASGULLA

INGREDIENTS:
>>>>>>>>>>>>

1. Whole milk-6 cups
2. lemon juice-4 to 5 tablespoons
3. Water-4 cups
4. sugar-1 1/2 cup

METHOD:

1.Boil milk,add lemon juice and stir well,slowly milk starts curdling as shown in the picture.




2.Strain the milk using a cheese cloth as shown in the figure.

3.This is called as paneer,run tap water on this to avoid lemon smell.

4.Now bring the cloth together,make a knot and remove excess water by twisting the cloth hardly with your hands,now the water will be gone,and paneer will be remained.

5.Now as shown in the picture,rub paneer with your hands to make it as a smooth and firm dough,it has got perfect texture only when if u r able to make a nice ball.Do it very care fully

6.Now make into round balls,mean while In a pressure cooker add water and sugar and boil well.

7.Add this balls to boiling water,close the lid of the cooker,and cook for 2 whistles or the balls increase to double the size.

8.Now rasgulla's are ready,place them to serving container,add some ilaichi/cardamom powder and refrigerate for couple of hours,serve chilled.