Kalakand Rabdi

Kalakand has always been my favorite sweet.But unfortunately we cant get them easily in Sydney.So I used to make it at home.But yesterday while making kalakand accidentally while increasing the quantity of half made Kalakand it became something else and believe me  which was even more tasty than Kalakand.Here goes the recipe of Kalakand which became Rabdi.

Ingredients:-

• Condensed or full cream milk - 6 cup
• citric acit or lemon juice or alum 
• Almond Flakes
• Cardamom powder - 2tsp
• Sugar 1 cup

1. Boil 2 cups of whole milk and add 2 drops of lemon(citric acid) or Fitkari(alum) or vinegar.Stirr well.
2. When milk curdles kepp aside for 15 mins.
3. Mieanwhile Stir the rest 6 cups of milk in a nonstick pan. Make sure the milk should not burn.
4. Stirr till the quantity of milk reduces to half.Add 3 tb spoons of milk powder to increase the thickness.
5. Now take the curdled milk and drain the excess water with the help of thin cloth.
6. Add the curdled milk (paneer) to the boiling milk.Stirr well for 5 mins.
7. Add sugar and cardamom.Stir.
8. Remove from burner.
9. Garnish with almond flakes.
10. Kalakand Rabdi is ready to serve.It tastes best when served chilled.

Sevai ki Kheer

Milk 1 liter,
Vermicelli 2 cup (Sevai),
Sugar 1 and 1/2 cup,
1 teaspoon Cardamom powder,
2-3 stick of saffron,
4-5 almonds,
5-6 pistachio,
9-10 raisins,
1 table spoon ghee.

Procedure To Make Sevai Ki Kheer:

1. Heat the ghee in a pan and rost Sevai into it. You can make sevai about 1" in length. Saute sevai in ghee till it becomes light brown (May take 4-5 minutes but dont let it burn)
2. Boil the milk and add sugar and cardamom powder while boiling. Add saffron , it gives nice color to the milk.
3. Add sevai to the boiling milk and stir it for 4-5 minutes. Add chopped cashews,almonds, pistachios and raisins into it.
4. Let it cool for sometime and server it.

Rajgira Halwa

Ingredients:
1 cup Rajgira Flour
1 tbsp Ghee
3/4th Cup Sugar
Cashew and Almonds to garnish
1 1/2 Cup Hot Water

Procedure to make Rajgira Halwa:
1. Take Ghee in a non stick pan.Heat it and add Rajgira flour.
2. Roast it until it becomes brown in colour.
3. Add hot water and stir it.
4. Add Sugar and mix well.Stir it for 2 min on medium flame.
5. Stir till halwa starts loosing Ghee from it.
6. Rajgira Halwa is ready.Garnish it with Almonds and Cashew.

Shahi Bread With Custerd Milk

Ingredients
5 Bread Slices
1 Cup Sugar
1 Cup Water
2 drops rose icence or 1 tsp Cardamom powder
2 Cup Milk
2 tsp Custerd Powder
Ghee to fry

Procedure

1. Cut the bread slices diagonally into triangular pieces.
2. Deep fry in ghee untill it becomes brown in colour.
3. Drain on kitchen towel.
4. Make Chashni of 1 cup sugar into water and add rose icence or cardamom powder for aroma.
5. Mix custerd powder in 2 tbsp milk.
6. Boil rest of the milk and add this paste in it stirr well.Add sugar if like sweeter taste.Refrigerate it.
7. Deep the fried bread slices in the chashni and keep aside.



8. Pour custerd milk on Shaahi bread while serving.

Shrikhand

Ingredients:

1 kg Curd
1 tbsp warm Milk
Few strands Kesar
2 tsp Cardamom powder
3/4 cup powdered Sugar
Slivers of Pistachios and Almonds

Method: Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.


Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.