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Malai Kulfi मलाई कुल्फी Easy Recipe to Make Malai Kulfi in Hindi

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Malai Kulfi Recipe

Malai Kulfi Recipe

Ingredients

• 1 litre full cream milk
• ¼ cup sugar
• 1 tbsp chopped almonds
• 1 tbsp chopped pistachio
• 15 threads of saffron (kesar) soaked in 1 tbsp milk or water
• ½ tsp cardamom powder

Method (how to make perfect malai kulfi at home)

• Boil milk till ¼ add saffron, sugar and half of the chopped nuts.
• Mix well and let it cool down completely.
• Put some chopped nut in the kulfi mould or any cup or trey and pour milk mixture and cover with foil or lid and freeze for 6-8 hrs.
• After 8 hrs. serve and enjoy.

Whole Wheat Flour Sweet Pan Cake

Whole Wheat Flour Sweet Pan Cake

Ingredients

• 1 cup wheat flour
• 1/3 cup jiggery
• 1 tbsp fresh cream
• ¼ tsp cinnamon powder
• ¼ tsp fennel seeds powder
• 2 tbsp Oil or ghee

Method (How to make sweet chilla for kids)

• Mix jiggery into the ¼ cup water and keep aside.
• In a big bowl add jiggery water and wheat flour and mix well.
• Add cinnamon powder, fennel seeds powder and desire water to make pouring consistency batter and keep aside for 15 minutes.
• Heat a nonstick pan or tawa grease with oil or ghee and pour 2 tbsp batter and spread to make circle shape.

• Add some ghee on sides and cook on medium flame till light brown and crispy flip to cook form other side and add some ghee on sides.
• Make all pan cake with the same manner and serve with chocolate sauce any kind of pickle or chutney.

Paneer Momos

Paneer Momos

Ingredients

• 250 gram paneer
• 1 cup maida
• 1 tbsp oil
• 1 medium size onion chopped
• 1 medium size capsicum chopped
• 1 inch gingers piece (chopped or grated)
• 1-2 green chillies (chopped)
• salt as per taste
• ½ tsp black pepper

Method (how to make paneer momos as home)

• Mix 1 tsp oil and salt into maida add desired water and knead soft dough, keep aside for 30 minutes.
• Heat remaining oil in a pan, add ginger, green chilles and chopped onion and fry till light brown, add chopped capsicum and fry for 2-3 minutes.
• Add mashed paneer, salt and pepper powder and mix well, sauté for few minutes and switch of the flame. Let it to cool down completely.
• Make small balls with the kneaded flour roll it to make small puri shape put a spoonful filling and make pleats in the corner and joined to make momo shape.
• Heat water in a steamer or idli steamer and steam cook for 10-12 mintues.
• Serve hot with chutney or with sauce.

Eggless Red Velvet Cake in Pressure cooker with Cream Cheese icing

Eggless Red Velvet Cake in Pressure cooker with Cream Cheese icing

Ingredients

• 1 ½ cup all purpose  flour (maida)
• 1 tbsp cocoa powder
• 1 tsp baking soda
• ½  tsp salt
• 200 gram granulate sugar
• 240 ml buttermilk (or 1 cup milk and 1 tbsp vinegar)
• 120 ml vegetable oil
• 1 tsp vanilla essence
• 1tbsp red gel colour
• ½ tsp vinegar

For cream cheese frosting

• 180 gram cream cheese (Britannia cream cheese)
• 130 gram unsalted butter
• 200 gram icing sugar
• 1 tsp vanilla essence
• 2-3 tbsp sugar syrup (3 tbsp water and 3 tbsp sugar mix together)

Method (how to make market type red velvet cake at home in cooker)

For cake

• Pour one cup salt in the big pressure cooker and heat for 10 minutes on medium flame keep one wire stand inside the cooker or Pre heat the oven in 180C.
• Mix all purpose flour, salt, cocoa powder, and baking soda and sift and keep aside.
• Now mix buttermilk, sugar, oil and vanilla essence and mix well till everything comes together.
• Add red colour and mix well.
• Add maida mixture slowly in two three batches and mix. But don’t overmix.
• Now add ½ tsp vinegar and give a good mix.
• Line a 8 inch cake pan with butter paper and grease with oil.
• Pour the cake batter into the prepared pan
• Keep the cake pan inside the heated pressure cooker remove the vessel and gasket and cover the lid or cooker and bake for 35-40 minutes or until toothpick inserted comes out clean.

Or

• Bake in a preheated oven for 30-40 minutes or until tooth pick inserted comes out clean.
• When cool down unmold the cake cover with cling wrap or keep in the airtight container and keep inside the fridge for 3-4 hour before icing.

For cream cheese frosting

• Bring the butter to the room temperature (butter should not be too soft)
• Cream cheese also should be cold but not in room temperature.
• Beat the butter in the bowl for 4-5 min
• utes and till light and fluffy.
• Beat the cream cheese in a separate bowl for less than a minute.
• Add the butter to the cream cheese and beat for few seconds.
• Add icing sugar in 2-3 batches. After each addition just mix with spatula.
• Once all the icing sugar is added beat for a minutes or till everthing is combined.
• Refrigerate for about 1 hour before applying on the cake.

 

For decorating cake

• Cut the top layer of the cake and crumbled it for decoration keep aside.
• Now make 2 or 3 layer of the cake.
• Take one layer of the cake apply one tbsp sugar syrup over it and make one layer with the icing over it.

Pethe ki Badiya

Pethe ki Badiya

Ingredients

• 200 gram urad dal
• 400 gram white pumpkin (petha)
• 1 tbsp whole coriander seeds (crushed)
• 1 tsp red chilli flaks
• ¼ tsp heeng

 

Method  (How to make petha badi at home)

• Wash and soak urad dal overnight.
• Drain the water and make fine paste of dal.
• Grate the white pumpkin and squeeze to remove all the water.
• Mix grind dal and squeezed pumpkin add crushed coriander seeds, heeng, and chilli flakes and mix nicely.
• Grease one flat thali or tray with oil and make small small badi  and keep in the sunlight for 2-3days or till dry completely.
• Make curry with dried badi and serve.

No Bake Strawberry Cheese Cake

No Bake Strawberry Cheese Cake

Ingredients

• 200 gram cream cheese (Britannia Cream Cheese)
• 200 gram whipping cream
• 60 gram icing sugar (powder sugar)
• ½ tsp vanilla essence
• 10-12 fresh strawberries (mashed) or ½ cup strawberry crush
• 200 gram marie gold biscuit
• 3 tbsp melted butter
• 8” inch spring form tin (or any cake tin)

Method (How to make strawberry cheese cake at home)

• Crushed the strawberries with fork, but do not make puree, the mixture has to be chunky.
• Make small pieces of the biscuit and grind in a mixture grinder till they are sand like texture.
• Transfer the biscuit powder in a bowl add melted butter and mix with hand well.
• Transfer mixture in to the spring form cake tin (if you don’t have a spring form cake tin make cake in small cups otherwise it is difficult to remove cake from the tin)and press mixture tightly to make cake base using any spatula or flat knife. Keep in the fridge for 30 minutes.
• Whisk whipping cream with the electric beater or hand beater till soft peak form, and keep in the fridge  for 1 hour.
• Whisk the cream cheese until soft and fluffy, and  add vanilla essence and  icing sugar and mix well.
• Add whipped cream and crushed strawberries and fold gently.
• Pour the mixture into the biscuit base and set in the fridge for 5-6 hour or overnight.
• Garnish with chopped strawberries and serve.