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Ingredients:
1/2 gallon full fat milk
2 cups cooked rice
1 cup raisins
1/2 cup sugar
Method:
Boil milk in a heavy bottomed saucepan until it reduces to half. The key to this dessert is
vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel. Add cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency.
Ingredients:
2 cups full fat milk
1 tbsp. yogurt/curds/dahi
1/2 cup sugar
Method:
Boil milk in a heavy bottomed saucepan. Add sugar and mix well. Let the mixture cool.
Preheat the oven to warm. Transfer the mixture to an oven proof dish, add the yogurt and let
stand overnight to let it set. Transfer to a refrigerator. Serve chilled.
Ingredients:
2 cups full fat milk
1 cup cottage cheese
1/2 cup sugar
Method:
Boil milk in a heavy bottomed saucepan until it reduces to half.
Add cottage cheese and sugar and mix well till it attains a semi-solid consistency.
Preheat the oven.
Transfer the mixture to a square shaped oven proof dish and bake at 425 degree
F for 10 minutes.
Let stand in the oven for half and hour.
Cut into squares and serve.
Ingredients:
2 cups yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste
Method:
Mix the yogurt/curds, onions and tomatoes, cilantro/coriander leaves, cucumber, salt and pepper.Fry the mustard seeds in oil and add to the mixture. Serve.
Ingredients:
1 cup yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
Salt and pepper to taste
Method:
Mix the yogurt/curds, onion, cilantro/coriander leaves, cucumber, salt and pepper and serve.
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