In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.
Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.
Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.
In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.
Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…
Don’t get misunderstood…All Bhutta (Corn) Recipes are Not Punjabi. This is from the Heart of India…Madhya Pradesh…
Preparation time 5 minutes
Cooking time 15 minutes
Oil 1 tbsp
Mustard Seeds ½ ts
Cumin Seeds ½ ts
Curry Leaves 4-5
Green Chilli chopped 2
Fresh Corn whole 2
Milk ½ cup
Salt to taste
Garam Masala ½ ts
Fresh Coriander Leaves and grated Fresh Coconut for garnishing.
Remove leaves on Fresh Corn and grate.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and chopped Green Chilli. When spluttered, add grated Fresh Corn. When sautéed, add Milk and cook for 7-8 minutes on medium flame while stirring occasionally to prevent Milk boiling over.
If you want this dry, cook until Milk steams away.
Add Salt and Garam Masala. Mix well. Cook for 2-3 minutes more.
Remove in a serving plate.
Garnish with sprinkle of Fresh Coriander Leaves and grated Fresh Coconut.
Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.
Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.
Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.
Leave this mixture to cool off to room temperature.
Fill prepared mixture in number of Kulfi moulds.
Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.
Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…
Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.
For Outer Layer:
In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.
Prepare number of small balls of prepared mixture for Stuffing. Keep a side.
Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.
Repeat to prepare number of such stuffed balls.
Coat all stuffed balls rolling in Coloured Dry Coconut Powder.
Serve immediately for fresh taste or refrigerate for cold taste.
Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…