Methi Malai Mutter

1/2 big cup Boiled Green Peas.
1/4 cup freshcream or Malai.
1/2 bunch Methi (fenugreek) leaves.
2 tbsp. butter.
Salt to taste.
½ tsp. Cumin seeds.
1 pinch asafoetida.

Powder of:
1 cardamom.
2 to 3 cloves.
1/2" stick cinnamon.
Paste of:
1 onion.
1 tbsp. khaskhas
6-7 Cashew nuts.
1 tbsp. Curd.
1 tsp. Sugar.
2 to green chilies.
1/2" ginger.
Recipe:
Finely chop methi leaves & immerse them in salted hot water for 5 minutes.
Drain and wash well in a strainer under running water.
Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat Butter in a kadai & add cumin seeds and asafoetida.
Add grinded paste and stir-fry for 2-3 minutes.
Add powdered spices. Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil till gravy thickens.
Serve hot with parathas, rotis, naans, etc.

Malai Kulfi

• 2-1/2 cups Full Cream Milk

• 1/2 cup Milk

• 1/4 cup Milk Powder

• 1/2 tsp Cardamom Powder

. 4 cup sugar (as per taste)

Pinch of Kesar (optional)
Rcipie:
•Combine all the ingredients together in a pan and bring to a boil.
•Now add the cardamom powder and lower the flame.
•Cook for 10 minutes till the mixture thickens.

. Allow to cool completely.
•Pour into kulfi moulds and freeze fo 8-9 hourtill firm.
•Cream Kulfi is ready.

Ras malai

4 cup/1lts milk for chenna

3 measuring cup milk for Ras
5 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Recipe:

1. First keep the 3 cups of milk for ras to boil until it reamins 2 cup.

2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continously.

3. Then drain it in a muslin cloth or handkerchief.

4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.

5. In a pressure cooker take 3 cups of water and 1 cup of sugar.

6. Take the paneer out of the cloth in a dish , mash it and make around 7-8 balls out of it

7. Toss that balls in the pressure cooker and bring two whistle.

8. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside

9. As the pressure cooker is warm now open it take out the balls

10. Let the water drain by pressing it little and let it cook.

11. When the milk is cool add paneer balls to it .

12. Refrigerate it.

13. Serve Cold