Divine and extra creamy Rasmalai


rasmalai noorsrecipes

For Malai:

  • Low fat milk – 1 liter
  • Lemon juice – 1/4 cup ( mixed in 1/4 cup water)
  • All purpose flour – 1 tsp

For sugar syrup:

  • Sugar –  3 cups
  • Water – 5 cups

For Rasmalai:

  • Sweetened Condensed milk – 1 small can
  • Heavy cream  – 2 cups
    Whole milk – 2 cups

For Garnish:

  • Saffron – 5-6 strands
  • Milk – 2 tbsp
  • Pistachios – 10

Method:

For Malai:

  • Boil milk in the night. Next day morning, remove all the cream that is formed and boil again.
  • Add lemon juice gradually till the milk cuddles. (No need to use all the lemon juice).
  • Remove from heat and let it rest for 10 minutes.
  • Drain using a muslin cloth over a strainer.
  • Leave the paneer in it for about 5 hours. Make sure the paneer isn’t dry and there is some moisture left in them to make soft paneer balls.
  • Mash the paneer. Add some flour to it and mash again.
  • Now make paneer balls and make sure there are no cracks.

For the sugar syrup:

  • Bring sugar and water to boil.
  • Now add the paneer balls into this thin boiling syrup and cover tightly and cook till puffed up for 20 minutes. Let the paneer balls soak in the syrup overnight.

For the Ras:

  • Bring sweetened condensed milk, heavy cream and whole milk to a boil and cook for 10 more minutes stirring continuously.
  • Remove from fire. After sometime when the Ras is slightly warm transfer to a serving bowl, add the paneer balls one by one into the Ras by squeezing out the syrup from it.

For garnish:

  • Slightly warm the milk and add the saffron strands.
  • Chop the pistachios. Now add them to the Rasmalai
  • Refrigerate at least for 4 hours before you eat so that all the Ras is soaked into the paneer balls.
  • This is best eaten when it is chill.
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Kheema Seviyaan


kheema seviya - noorsrecipes

Ingredients:

  • Seviyan/ vermicelli (thin) – 600 gms
  • Kheema (Lamb) – 500 gms
  • Finely chopped onions – 2 medium
  • Finely chopped tomatoes – 2 medium
  • Ginger garlic paste – 2 tsp
  • Slit green chilies – 4-5
  • Coriander leaves – handful
  • Oil – 3/4 cup
  • Cloves – 5
  • Cinnamon – 3 small pieces
  • Cardamom – 2
  • Bay leaf – 2
  • Star Anise – 1
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Water – 3 1/2 glasses
  • Salt – as required

Method:

  • Dry roast the seviyaan, keep aside. Make sure not to burn them.
  • Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
  • Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
  • Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
  • Once the masala is done and forms a lump add the kheema. Fry well  till all the water dries up.
  • Add salt as required and cook till the kheema is done.
  • Add water and bring it to boil. Now add 1/4 cup of peas.
  • Once the water comes to boil add the seviyan little by little mixing gently.
  • Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
  • Serve hot and enjoy

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.

 

Dilbar Kebab


Ramadan Mubarak to everyone 🙂 Here’s a simple recipe for Iftar.

dilbar kebab noorsrecipes

Ingredients

  • Kheema/ minced lamb meat – 1/2 kg
  • Finely chopped onion – 4 tbsp
  • Finely chopped garlic – 4 cloves
  • Green chilies – 5-6
  • Coriander leaves – 1/2 cup
  • Besan/ gram flour- 4 tsp
  • Cumin seeds -1 tsp
  • Bay leaf – 1
  • Garam masala powder – 1/2 tsp
  • Egg – 1 (optional)
  • Oil – 2tbsp + for shallow dry
  • Salt – as required

For stuffing

  • Juice of 1 lime
  • Finely choppedGreen chilies – 3-4
  • Finely chopped coriander leaves – 1/4 cup
  • Finely chopped ginger – 2 inch piece

Method

  • Heat oil in a pan. Add bay leaf, then add onion and garlic, fry lightly, add cumin seeds and green chilies
  • Now add kheema and fry well. Add the besan, mix well and allow to cook
  • While the kheema is getting cooked, prepare the stuffing. Mix all the ingredients for the stuffing in a bowl and refrigerate it for half an hour
  • When the kheema is cooked and completely dry, add the coriander leaves and mix well, remove from fire and allow to cool
  • Once cool, remove the bay leaf and grind to a smooth paste along with an egg if you wish to
  • Divide the mixture into equal portions, make balls, stuff and flatten a little in any shape and shallow fry on a nonstick tawa on low heat
  • Serve hot

Ramzan Special – Delectable Shami Kebab!


It’s the month of Ramzan – the month of peace, prosperity, and good food!

This Ramzan, we are trying our hand at some of Mum’s yummiest dishes. Try them out and make your Iftar all the more special.

Get set on a gastronomical adventure!

noors recipes shami kebab

Ingredients

  • Mutton Kheema – 2 cups
  • Chana dal – 1/2 cup
  • Egg – 1 large
  • Ginger garlic paste – 2 tsp
  • Garam masala – 1/2 tsp
  • Coriander powder – 1 1/2 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 tsp Pepper corns – 10-12 Green chili – 4-5
  • Coriander leaves – handful
  • Mint leaves – 15 leaves
  • Oil – 2 tbsp + for frying
  • Salt as required

Method

  • Pressure cook the Channa dal for 2 whistles using little water
  • Heat 2 tbsp of oil in a Kadai. Add ginger garlic paste and saute for a minute
  • Add the washed and drained kheema and fry. ( You can also soak the Chana dal for an hour and boil the kheema and dal together)
  • Once the raw smell goes and water dries up, add all the masalas, pepper corns, salt and fry well until the kheema is almost done
  • Add the cooked Chana dal and fry for some time
  • Remove from fire once the kheema is completely done. Allow to cool
  • Transfer the kheema mixture into a mixer jar along with fresh coriander leaves, mint leaves and green chillies.
  • Grind it without water for a few seconds
  • Then add the egg and grind it for a few more seconds. Transfer the mixture to a plate, make small balls and flatten them
  • Chill in the refrigerator for half an hour
  • Shallow fry or deep fry as you wish
  • Use one beaten egg to dip the kebab before you shallow fry if you wish to
  • Squeeze some lemon on top of the kebabs and serve with dahipudina chutney and onions