Rasamalai - Quick and Easy

Rasagulla Tin - I used Haldirams rasagulla
Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 10 numbers
cashews - 6-7 numbers
pista - 2-3 numbers
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins and cut them into small pieces.

2.Separate the rasagullas from the tin and keep it in the middle of the palm and squeeze them without sugar syrup and keep aside.

3. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk , sugar and elachi powder and keep stirring again continuously.Until it becomes thick.

4. When its thick off the flame and cool it and put the rasagullas inside and garnish with chopped nuts.

5. Refrigerate it and serve cold.

Mutton Liver Fry

This is the liver we get in pink color on mutton stalls.

Mutton Liver - 1 full
1 Big onion - chopped finely
2 Tomatoes chopped finely
Ginger Garlic Paste - 1 Tsp
coriander leaves few
Chilli powder - 1 tsp
Dhania Powder - 1 1/2 tsp
Jeera Powder - 1/2 tsp
pepper - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Oil as required
Water as required
salt to taste

Method :

1. Clean Liver and cut them into normal pieces and pressure cook with 4-5 whistle with a cup of water and turmeric powder.

2. When it is boiled cool it and cut them into small pieces.

3.In a Non stick pan add 2 spoon of oil and when heats add jeera and wait for it to splutter. Then Add onion and saute it.When onion is transparent add ginger garlic paste and wait for the raw smell to go.

4. Add tomatoes and saute again wait for the mixture to cook smooth and blend well.

5. Add the liver pieces and saute well.

6. Now add all the masala powders and salt to this and remaining water used to boil the liver.Keep siring it and close the lid. Wait for the water to dry and keep mixing it until done.

7. Server with rice,biriyani chapathi or fried rice etc.

Badam Kheer

Serves 3-4 glass

Milk - 500 ml
Condensed Milk - 1/2 tin
Badam - 1/2 cup
cashews - 1/4 cup
pista - 2 tbsp
sugar 2- 3 tsp
elachi Powder - 1 tsp


Method :

1. Soak Badam,cashews and Pistas for 30 mins, separate few nuts from them and cut them into small pieces. remaining nuts put it into a mixer and 1/2 powder it.keep them aside.

2. In a Non stick kettle pour milk and bring it to a boil. Make sure to keep stirring it when it boils, add condensed milk and elachi powder and keep stirring again continuously.
The more it boils and more we keep stirring the taste is good.

3. Now add the half powdered nuts and sugar and keep stirring it to bring it to a boil.

4. As cashew is added the milk will start to thicken. So stop the flame and cool it.

5 Refrigerate it and serve chilled by garnishing with the nuts cut into small pieces.