Prabha Ki Rasoi - Recipes in Hindi and English

Instant Rabdi Ingredients: Ghee - 1 tsp Green Cardamom - 1 pod Milk - 500 ml Saffron - 6-7 strands Paneer / Chhena (Homemade) - 1.5 cup Condensed milk - 1/2 cup Sogar (optional) - 2 tbsp Rose essence (optional) - 1/8 tsp Method: 1. Heat ghee in a pan on medium flame 2. Add crushed cardamom pod once the ghee is slightly hot 3. Turn the flame to low and fry the cardamom for 30 seconds 4. Add milk and bring to a simmer 5. Add saffron in a bowl    6. Add 2 tbsp of hot milk from the pan in the saffron bowl 7. give it a nice mix and add it to the pan with milk 8. Continue to cook the milk for about 15-20 minutes on low flame or until the milk is reduced to half   9. Gently stir to incorporate the cream (malai) on the top, back into the milk 10. Repeat this as and when the cream forms 11. Remember to stir and scrape the bottom frequently so the milk doesn't scorch the bottom 12. Once the milk has reduced by almost half, add grated paneer and condensed milk 13. Stir to combi...

Malai Makhan Ingredients : Full cream milk - 500 ml Malai / Fresh Cream (Of full cream milk) - 250 gm Sugar - 4-5 tbsp Powdered Sugar - 1 tbsp Dry Fruits as per choice Saffron - 10-12 strands Green powdered powder - 1/2 tsp Method : 1. Keep milk (leave 2 tbsp aside) in freezer for 1/2 an hour to make it chilled  2. Heat the 2 tbsp milk and add saffron, green cardamom powder, 1 tbsp sugar in it 3. Mix it nicely and let it cool 4. Keep the saffron milk in refrigerator once it is cool 5. Keep the empty bowl in refrigerator, in which you want to take out Malai Makhan  6. In a big mixing bowl add cream and mix it to make it smooth 7. Now add chilled milk in it  8. Add remaining sugar and saffron milk 9. Using electronic beater slowly slowly beat the malai milk mixture 10. Keep whisking, and the butter or makhan will rise on the top in the form of froth 11. As we see a layer of froth formed, wait for 30 seconds 12. Take out the froth carefully in the cooled bowl with the help o...