Badam 100 gms,
Sugar 4 cups,
Ghee 30 gms,
Cardamom 3,
Milk 3 cups
Saffron soak them in a lukewarm milk
Method
Step 1: Soak the Badam for 2 hours, peel the skin off them Step 2: Grind them well with milk Step 3: Add the ground paste to a heated pan and bring them to a boil with a reduced flame Step 5: Keep stirring and add sugar, keep stirringthem till the halwa becomes thick, add the ghee to it and keep stirring it Then add the cardamom Step 4: Finally add the saffron. Step 5: While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.
Step 1: Cut cabbage into 1 cm pieces, peel potatoes an cut into quarters, Step 2: Grind ginger - cumin seeds into a paste, adding little water Step 3: Grind into a powder except (ginger, cumin sedds). Step 4: Heat ghee in a pan, add ginger - cumin paste and stir for few minutes. Step 5: Add cabbage, peas, potatoes stir fry fro few minutes. Step 6: Add milk, fresh coconut with little water and cook till the vegetables soft. Step 7: Add tomatoes, ground powder, salt and stir fry until oil shows on top. Step 8: Cook for few minutes. Pour ghee over curry and serve hot.
Step 1: Boil the milk and add the citric acid to make the paneer. Step 2: Once the paneer separates from the whey, strain and wash it thoroughly. Step 3: Tie the paneer in a muslin cloth and squeeze out the excess water. Step 4: Now add 1 tsp. sugar to it and knead the paneer well. Step 5: Divide the paneer dough into small balls and keep aside. Step 6: Make a syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Step 7: Cover with a lid and continue to boil it for 15 minutes. Step 8: Remove from heat and keep to cool. Tip: You can use Ricotta cheese instead of Paneer, But the taste still differs a lot. But you can try using Ricotta cheese with the same process for Rasaghulla
