Kitty's Kitchen Recipes

Ingredients:

1. 1 cup Paneer (grated or shredded)
2. 3/4 cup Condensed Milk (or 1 tin of condensed milk)
3. 1/2 cup Cream 
4. 3-4 Cardamoms (crushed or powdered)
5. 12-15 Almonds (blanched and chopped)
6. 12-15 Pistachios (balanced and chopped)
7. 1/2 tsp Ghee (for greasing the tray)

Method:

• Heat water in a pan until bubbling hot.
• Add the pistachios and almonds to the hot water.
• Cover and set aside for 30 minutes.
• Then peel the pistachios and almonds.
• Chop them and set aside.

• In a wide mouthed non stick pan, combine paneer, condensed milk and cream.
• Stir and put it on medium to low flame.
• Keep stirring the mixture as it tends to stick to the bottom of the pan.
• In about 5 minutes the mixture would begin to thicken.
• When the mixture leaves the sides of the pan add the cardamom powder. (in approximately 10 minutes)
• Stir well until the cardamom powder combines well with the mixture.
• Continue to cook for another 3-4 minutes.
• Switch off the flame and set aside.

• Grease the tray or bowl with ghee.
• Spread the paneer barfi mixture into it evenly.
• Now layer the blanched and chopped almonds and pistachios on the paneer barfi.
• Press the dry fruits layered with your fingers lightly.
• Set aside, let it cool down.
• Then slice them into squares or rectangles.
• You can serve them immediately or refrigerate it.

Ingredients:

1. 1 cup Milk Powder
2. 1/4 cup All Purpose Flour (maida)
3. 1/2 tsp Ghee
4. 4 tsp Yogurt (curd)
5. A pinch of baking soda
6. A pinch of salt
7. Ghee or Oil for deep frying 

1. 1-2 tsp Sugar
2. 2-3 drops Green Food Color
3. 1/2 tsp Cardamom Powder (optional)

1. 1-1/2 cups Sugar
2. 2 cups Water
3. 4 Cardamoms (crushed or powdered)
4. 1 tsp Lemon Juice

• In a large bowl, combine the flour, milk powder, salt and baking soda.
• Add yogurt, mix everything lightly and bind it. (Don't over mix or knead, if you knead or mix the gluten forms and this tends the dough balls become dense and it doesn't absorb the sugar syrup)
• The mixture will be sticky, so add some ghee to your palms and bind it.
• Set aside for 15 minutes.
• Meanwhile make the sugar syrup.

• In a wide mouthed pan, combine sugar, water, cardamom powder and pit it on Heat.
• Stir once and gently bring it to boil.
• Once the sugar syrup seems to be thick, switch off the flame. (Make sure it doesn't reach to 1 thread consistency)
• Set aside add lemon juice and stir once. (Lemon juice is used as it doesn't crystallize the sugar syrup)

• Preparing Green Color inside Kala Jamuns:
• After 15 minutes divide the dough into 2 parts (3/4 and 1/4 as shown in the picture above)
• In 1/4 part of the dough, add green food color, sugar and cardamom powder.
• Mix well and make small dough balls. ( make sure the dough balls are not big because it should be wrapped inside plain dough )

• Now take the plain dough and divide into equal dough balls as the colored dough balls. ( the plain dough ball should be double the size of the colored dough ball)
• Take the plain dough ball spread it on your palm as shown in the picture above.
• Then stuff the small colored ball into the plain sprayed dough.
• Close and make it into a Jamun shape. 
• Repeat the same process to the remaining dough.

• Heat ghee or oil for deep frying.
• Once the ghee or oil is hot, lower the flame. (to test the temperature of the oil or ghee just drop a piece of dough into the ghee or oil, it should slowly rise to the top. If it doesn't rise then the temperature is not hot enough to fry)
• Add the shaped dough to the ghee or oil. (1-2 dough balls at a time, according to your kadai or pan size)
• The shaped dough have to be stirred with a spoon frequently to get even golden color.

• Remove them and set aside for 5 minutes. ( if frying in oil place them on paper towel. If using ghee to fry place them on the plate directly without paper towel )
• After 5 minutes add them to the oil or ghee.
• Fry them till they are light black color on low flame. ( this might take around 5-6 minutes to get that light black color)
• Remove them and add it directly to the sugar syrup.
• Soak them in the sugar syrup for at least 3 hours.
• Serve them warm or cold.

Ingredients:

1. 12 Rasgullas ( homemade or store bought)
2. 4 cups Whole Milk
3. 1/2 cup Sugar
4. 5-10 Almonds Blanched 
5. 15-10 Pistachios Blanched 
6. 1/2 tsp Cardamom Powder 
7. 8 Saffron Strands

Method:

• Take milk in a heavy bottomed pan.
• Heat the milk and bring it to boil on medium flame.

• Meanwhile take each rasgulla and with a spatula apply pressure to squeeze the sugar syrup from it.
• If not take the Rasgulla into your palm and squeeze them gently to remove the sugar syrup from it. (Make sure not to apply too much pressure, as the Rasgulla will break)
• Set aside. (There should be no sugar syrup in the rasgullas)

• Take 2 tbsp milk from the pan which is put on medium flame to boil into a small bowl.
• Then add 8 saffron stands to it, stir and set aside.

• Once the milk has come to boil, lower the flame and simmer the milk.
• Collect the cream floating on top with a spatula and bring it to sides.
• Continue to cook until the milk is reduced to half.
• This process of reducing milk will take around 25-30 minutes.
• Once it's reduced to half add sugar.
• Stir well until the sugar dissolves completely.
• Then add the saffron dissolved in milk.

• Also add the cardamom powder.
• Stir again and simmer for another 5-10 minutes.
• Now place the Rasgullas in the simmering milk.
• Again simmer for 4-5 minutes.
• Switch off the flame and let the rasmalai come to room temperature.
• Then chill at least for an hour in the refrigerator.
• Serve rasmalai garnished with almonds and pistachios.

Ingredients:

1. 1 cup Milk Powder 
2. 1/4 cup All Purpose Flour (maida)
3. 1/2 tsp Ghee 
4. 4 tbsp Yogurt (curd)
5. A pinch of Baking Soda 
6. A pinch of Salt 
7. Ghee / Oil for deep frying 

1. 1-1/2 cups Sugar 
2. 2 cups Water 
3. 4 Cardamoms (crushed or powdered)
4. 1 tsp Rose water or Rose Essence 
5. 1 tsp Lemon Juice 

Method:

• In a large bowl, combine the flour, milk powder, salt and baking soda.
• Add yogurt, mix everything lightly and bind it. (Do not over mix or knead, if you knead or mix gluten forms and then the dough balls become dense and does not absorb the sugar syrup)
• The mixture will be sticky, so add some ghee to your palms and bind it. 
• Set aside for 15 minutes.
• Meanwhile make the sugar syrup.

• In a wide mouthed pan, combine sugar, water, cardamom and put it on heat.
• Stir once and gently bring it to boil.
• Once the sugar syrup seems to be thick switch off the flame. ( make sure it doesn't reach to 1 string consistency)
• Set aside add lemon juice, rose water and stir once. (Lemon juice doesn't crystallize the sugar syrup)

• Apply ghee on your palms anspd make small balls from the dough. ( make sure not to make large balls as the small balls almost doubles in size while frying and also increases the size when soaked in sugar syrup)
• The dough balls should be smooth, they should not have any cracks in between. ( if there are cracks, then just add 2 tsp yogurt or milk to the mixture)

• Heat ghee or oil for deep frying.
• Once the ghee or oil is hot, lower the flame. ( to test the temperature of ghee or oil just drop a piece of dough into the ghee or oil, it should slowly rise to the top. If it doesn't rise then the temperature is not hot enough)
• Add dough balls to the ghee or oil. ( 2-3 dough balls at a time. According to your kadai or pan size)

• The dough balls have to be stirred with a spoon frequently to get even golen color.
• If using a pan , just shake the pan so that the dough balls are evenly fried without using a spoon.
• Make sure to fry it on low flame, because gather Gulab jamuns have to be cooked from inside.
• Keep turning the Gulab jamuns until they become golden brown.
• Remove them with the slotted spoon and directly add it to the sugar syrup.
• Soak them in the sugar syrup for at least an hour before serving.
• (If the gulab jamuns are not soaking in the sugar syrup, warm the gulab jamuns soaked in the sugar syrup in the microwave or stove top for a minute)
• Serve them warm or cold topped with sugar syrup and almond slices.

Ingredients:

Method:

• Take a large bowl, add the all purpose flour, baking soda, sugar, baking soda and combine well.
• Add the butter into the flour and mix well.
• Add milk little by little and make a smooth dough without any lumps.
• Keep kneading the dough for 10 minutes continuously. ( the more u knead the dough the more flaky the badushas would be)
• Once you knead set aside for 15 minutes.
• Meanwhile make the sugar syrup.

• Mix water, sugar, cardamom and saffron in a wide mouth pan.
• Now boil the mixture until you get the syrup consistency. (about 10-15 minutes)
• Make sure there is no thread formation in the sugar solution.
• Stir in the rose water, lemon juice and set aside. (Adding lemon juice prevents the sugar syrup from crystallizing)

• Take the dough and divide it into lemon sized balls.
• Now take a ball pinch the edges and fold it inwards to make rims decoratively as shown in the picture.
• You can also simply make the shapes like mini doughnuts.

• Heat oil or ghee in a kadai or pan. 
• Make sure that the oil doesn't fume at any point.
• Check the oil temperature by adding a pinch of dough into the oil or ghee, if the dough rises immediately, then it's the right temperature.
• Add the 2-3 badushas at a time in the oil or ghee carefully.
• Remove the kadai from the flame and then let the badushas cook. (Doing this the badushas will not be burnt and also will be cooked completely from inside)
• Cook for 5 minutes until the badushas float and then again put the kadai on flame.
• Now again cook the badushas on medium flame until it turns golden brown. (It took around 5-6 minutes for me)
• Drain the badushas on paper towel if you are frying in the oil and then add it to the sugar syrup.
• If you are frying in the ghee or dalda then immediately add them to the sugar syrup.
• Let it soak for 15-20 minutes.
• Do not refrigerate badushas.
• Once it cools down remove them from the sugar syrup and transfer them to a container.
• You can store them in room temperature for a week.

Video for how to shape Badushas

Ingredients:

Method:

• Heat ghee in a pan.
• Roast cashews and raisins till golden brown and set aside.
• In the same pan, add the vermicelli (semiya) and roast it until it turns golden brown color.
• Now add a cup of milk to it and cook for 5 minutes.
• Meanwhile add cardamom powder while boiling.
• At this point the cooked vermicelli turns soft.

• Add sugar and let it simmer for 7-8 minutes.
• At this point the vermicelli turns transparent.
• Now add roasted cashews and raisins.
• As it cools down it gets thicker.
• Serve hot or warm.
• The pajamas thickens when refrigerated. So, at the time of serving add some warm milk and mix well.