Ingredients
Milk: 5 cups
Sugar: 2 cups
Water: 2 cups
Cardomom powder: 1/2 tsp
Lime juice/vinegar: 1/2 tablespoon
Procedure:
Step1:
Boil the milk and add lemon juice/vinegar when it starts boiling
Step2:
The whey starts separating out in 5 to 10 seconds
Step3:
Switch off the flame and collect the paneer in a cloth
Step4:
Wash the paneer to get rid of the vinegar flavour
Step5:
Hang the cloth for 30 min so that all the water is drained out
Step6:
Now knead the paneer for 10 minutes to a soft dough
Step7:
Make small balls (I made around 20 balls).They will double in size when cooked
Step8:
Boil water and sugar in a pressure cooker
Step9:
Slowly drop the rasagullas and pressure cook for about 10 minutes in low flame
Step10:
The rasagullas would have doubled in size.Add cardomom powder as well.
Step11:
Cool the rasagullas.Serve chilled
Recipe Source: Divine Taste
Ingredients
For crust
Almonds: 2/3 cup
All purpose flour: 1/2 cup
Butter (melted): 2 tablespoon
Water: 2 tablespoon
Brown Sugar: 2 tablespoon
For Filling
Strawberries: 1 cup (Puree the strawberries in a blender)
Condensed milk: 14 oz
Cream cheese: 16 oz
Thick yogurt: 3/4 cup
Vanilla extract: 1 tsp
For topping
Strawberries: 1/2 cup
White granulated sugar: 2 tablespoon
Procedure
Step1:
Mix all the ingredients required for the crust and press it into a 9" spring form pan
Note: If you don't have a spring form pan use a normal 9" pan lined with parchment paper
Step2:
Beat the cheese using stand mixer/food processor. Then add condensed milk, straw berry puree and yogurt and beat well
Step3:
Pour the filling over the crust
Step4:
Prepare the topping by blending together 1/2 cup of strawberries and 2 tbsp of sugar
Step5:
Pour the topping over the filling and level it
Step6:
Bake in a pre heated oven of 325F for 25 to 30 minutes
Step7:
Allow it to cool down and refrigerate for at least 2 hrs
Sending this to Aipi and Priya's "Bookmarked Recipes event"
Ingredients
Vazhakkai (Raw Banana) : 1
Grated coconut: 2 tablespoon
Salt: to taste
Red chilli/Green chilli: 1 or 2
Oil: 2 teaspoon
Mustard seeds: 1 tsp
Urad dhal: 1 tsp
Curry leaves: a sprig
Procedure:
Step1:
Cut the plaintain to half and boil it by adding enough water for 7 - 10 minutes (in medium heat)
Step2:
Allow it cool down and peel the banana.We should be able to peel it easily if properly cooked
Step3:
Grate the plaintain and keep it aside
Step4:
Heat 2 tsp of oil in a pan and add mustard seeds, urad dhal and curry leaves
Step5:
Add chopped ginger and green chillies and fry for a minute
Step6:
Now add the grated plaintain and grated coconut and cook for a couple of minutes with constant stirring until everything is mixed well
