![]() Gently roll and flatten them using a rolling pin. The consistency will gradually thickens considerably and will become thick, creamy, smooth paste like consistency. Keep stirring continuously over medium - high flame.Stir vigorously to mix in the milk powder so that there are no lumps. ![]() With a spoon or a spatula mix and combine well. Add 1 ½ tsp butter, ¼ cup milk and 2 tablespoon cream. To make the Mawa Paste heat pan over medium heat.1 cup milk (you may replace with almond or soya milk).¼ cup milk (you may replace with almond or soya milk).Bread Malai Chum Chum (By Reetika Mitra – Home Chef & Author) Rajgira Kheer (By Jaybir Negi- Pastry Chef, The Deltin, Daman)Ĥ. You can garnish with some saffron strands or sliced almonds or cashews, while serving.Once the kheer comes to room temperature, you can chill it in the fridge. Serve amaranth kheer hot or warm or chilled.You can also add raisins and crushed saffron. cardamom powder, 7 to 8 dried rose petals, chopped (optional). Stir again and simmer the kheer for 2 minutes more. Do keep on stirring at intervals so that the kheer does not stick or get browned from the base. Simmer on a low flame for 6 to 7 minutes. Stir the milk and the cooked amaranth grains mixture very well. Keep the cooker on stove top on a low flame.Once the pressure settles down on its own, open the lid of the cooker. Pressure cook the grains on a medium flame for 3 whistles or for 9 to 10 minutes.You can also add them directly in the pressure cooker if you want. ![]()
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