Semolina Rassmalai

Ingredients :

1 cup semolina
1 cup water
1 cup sugar
1 ltr milk
1 tsp ghee
Saffron
Gulkand
Coconut
Mixed nuts Chopped
Cardamom powder

Preparations:

Heat water in a deep pan ,add ghee , cardamom powder ,add semolina and mix it well cook till it became solidify ,take out in a plate let it cool then knead it to a soft and smooth dough.

For stuffing
In a bowl add gulkand , nuts , coconut and cardamom powder mix well and keep aside.
Making
Take small size ball of dough give shape like a small bowl and fill the stuffings and make a smooth ball then slowly press and flattened . Complete all the dough likewise.
In a kadhai boil the milk give nice boil.
Put the balls one by one in boiling milk let it simmer on medium flame.
When balls float above the milk its mean that it is cooked perfectly.
Add sugar at this stage and let it boil.
Cool it Then garnish with saffron Cardamom powder and chopped almonds.

Potal Chenna rassa

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Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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