Kitty's Kitchen Recipes

Ingredients:

1. 1 cup Mango Pulp
2. 1/2 tin Condensed Milk
3. 2/3 cup Mawa or Khoya
4. 1 tsp Cardamom Powder
5. 2-3 tbsp Pistachios (chopped)

Method:

• In a wide mouthed nonstick pan, combine mango purée , condensed milk and mawa.
• 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. (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 or butter.
• Spread the mango Kalakand mixture evenly into it.

• Now layer the pistachios on the Kalakand.
• Press the pistachios with your fingers lightly.
• Set aside, let it cool down.
• Then slice them into squares or rectangles.
• You can serve immediately or refrigerate it.

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. 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.