Ashwatham

Vara Lakshmi Vratham

2013-08-26T02:46:00.000-07:00

Varalakshmi Vratam is performed by married woman for the well being of all the family members, especially husband, to get progeny etc. It is believed that worshipping Goddess Varalakshmi on this day is equivalent to worshipping Ashtalaksmi – the eight goddesses of Wealth, Earth, Learning, Love, Fame, Peace, Pleasure, and Strength.

On this day many women observe this traditional festival praying Varamahalakshmi for her blesses in the form of wealth and well being of their family. There is a strong belief that Varalakshmi is one who grants boons (Varam).

Varalakshmi pooja at my home

Varalakshmi pooja at friend's place

Garden Makeover

2013-08-03T00:25:00.000-07:00

Summer really makes us think newly., and brings some fresh thoughts and in turn some fresh energy. I thought to utilize this energy for good purpose and the result is ......

My garden makeover.......

It took me ages to convince my man.....

He goes., what is there to change ......

It was like this before....

And changed into this.......

Put the floor..... in front of the shed....and left the other bit as green.....
placed some nice plants to cheer us up.....
and...

we have painted our small shed....

Bought a swing., and a trampoline for kids....
This would be the perfect place to enjoy with the family members on a sunday....

And finally.........
Imagine to sip a cup of coffee in the swing......on a cloudy day......

Bread potato rolls

2013-04-02T07:30:00.000-07:00

I had some left over bread. Thought of doing some snacks for kids. Instead of making them in the regular circular shape, I made them into oval shape which will be handy for little hands. Served them with loads of salad.

Bread Potato roll served along with salad

Ingredients:

Bread slices - 4 make them into crumbs
Potato - 2 medium sized boiled and mashed
Onion - 1 small, finely chopped
Green Chilli - 2 finely chopped
Coriander - 1 tbsp finely chopped
Crushed Cumin seeds - 1/2 tsp
Salt
Oil to deep fry

Method:

Except oil, mix all the other ingredients with hands in order to bind them well. If necessary, sprinkle some water and make them into rolls.

Heat the oil in a broad pan. When it is hot enough, gently slip the rolls into the oil and fry them till golden.

Serve them with salad or sauce... your choice....

Dubai Airport

2013-03-29T07:50:00.000-07:00

It is a major airline hub in the Middle East. There are some tremendous shops in the Dubai airport. I have taken couple of snap shots during my visit.

DDF Gold shop at Terminal 1

ha... the golden palm tree

Gorgeous scent bottle

Beautiful jewellery box

The precious Swarovski diamonds

Amazing art...

Beautifully studded wine set

Courgettes curry

2013-03-28T07:00:00.000-07:00

This is a simple vegetarian recipe. Courgettes simmered with onion, tomatoes and yoghurt in a fragrant mix of spices. This dish tastes good if served with chapathi but you can serve it with boiled rice, too.

Ingredients:

Vegetable oil – 2 tbsp

Onion - 1, thinly sliced

Courgettes - 2 peeled and cut into circles

Ginger+Garlic paste – 1 tsp

Chilli powder – 1 tsp

Turmeric – 1/8^th tsp

Coriander powder – 1 ½ tsp

Cumin Powder - 1/2 tsp

Garam masala - 1/2 tsp

Tomatoes - 4, chopped

Yoghurt – 2 tbsp

Method:

Heat oil in a large sturdy pan over medium heat.

Sauté onion until transparent. Add Ginger garlic paste and sauté everything. Add chopped tomatoes, mix and cook them until mushy by covering the pan with the lid.

Now add courgettes, salt, chilli powder, turmeric, coriander, cumin powder, garam masala and yoghurt and combine thoroughly.

Add about 100 ml of water, reduce heat to medium low and simmer for 10 – 15 min, stirring occasionally.

Veg Sandwich

2013-03-26T06:47:00.001-07:00

I have tasted this during my school days. I used to study in a residential school where they serve some healthy snacks in the evenings. One among them is this snack.

Ingredients:

Bread slices – 8

For the stuffing –

Onion – 1 cut into small pieces

Shredded Cabbage – 1 cup

Shredded carrot – ½ cup

Green chilli – 2 chopped into small pieces

Mustard + Cumin - ½ tsp

Salt

Turmeric – 1 pinch

Oil – 1 tbsp

Method:

Heat the pan with oil. When is warm enough, add mustard seeds. Once they splutter, add chopped green chilli. Saute for a minute and then add onion with a pinch of salt. Fry the onion till it turns transparent. Now add the shredded cabbage and carrot. Sprinkle some salt and turmeric powder. Stir everything and cook the vegetables covered till tender.

Trim the dark edges, place the stuff on one slice and cover it with another slice. Cut them into 2 triangles.

Warm Spring

2013-03-03T22:28:00.000-08:00

A warm welcome to the spring....

Candle lights bring a warm look to the bathroom......

In another mode...

Toor daal / Kandhi Pappu Paratha

2013-02-26T09:20:00.000-08:00

This is a dish I found to be very tasty when there is left out dals. I had some left over mudha pappu. Thought to make parathas. Instead of stuffing the daal mixture, I just added this to the wheat flour, mixed every thing and kneaded into soft dough same as the roti dough. Fry them with ghee and serve them with spicy red chilli pickle.

Ingredients:

Wheat flour – 2 cups

Cooked Tour daal – 1 cup

Ajwain / Carom seeds / Vaamu – ½ tsp

Cumin seeds – ½ tsp
Salt
Oil / ghee to fry the parathas

Cooked Toor daal / Mudha pappu and Wheat flour

Method:

Mix the wheat flour, cumin seeds, ajwain seeds and salt in a bowl, add gradually the cooked toor dal / Kandi pappu and knead everything into smooth dough (add water if necessary)..Keep aside for 30 minutes...

Make 10- 12 medium sized balls from the dough, dust the balls with enough flour and roll them into round parathas using rolling pin.

Heat few drops of oil in a tawa, gently place the flattened paratha, cook the paratha on both sides, drizzle oil if needed.

Serve with any sort of spicy side dish..

Potato / Aaloo Kurma

2013-02-10T08:00:00.000-08:00

This is a must have recipe in each and every house of India whether it is Southern or Northern part. A nice companion for pulao rice / Biriyanis as well as chapathis. Adding fennel will give the unique flavour to the curry.

Ingredients:

Fresh Coconut grated / thin slices – 2 tbsp (heaped)

Khus khus / Poppy seeds / Gasa gasalu – 1 tsp (heaped)
Fennel Seeds - 1 tsp
Cashew nuts -

Ginger Garlic paste – 1 tsp

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Chilli powder – 1 tsp

Cloves – 3-4

Cinnamon stick – 1 inch

Cardamom – 1

Onion – 1 small chopped into small pieces

Tomato – 1 large chopped

Potato – 300gms

Salt

Oil – 2 tbsp

Fresh coconut, khus khus, Fennel seeds, green chilli, cashew nuts

Method:

Wash, Peel and dice the potatoes and keep them immersed in salt water

Fry the Khus khus, Fennel seeds, cloves, cinnamon under very low flame.

Allow them to cool down. Add enough water and grind them into smooth paste along with green chilli, coconut and Cashew nuts.

Heat a pan with oil. When it is hot enough, add mustard, jeera, curry leaves and red chilli

Add ginger garlic paste and fry for few seconds.

Add chopped onion along with a pinch of salt and fry until they are transparent.

Add the ground masala and fry until the oil gets separated.
Now add coriander and Chilli powder.

Add chopped tomatoes and potatoes.

Mix everything. Add some turmeric and required amount of salt.

Add some water and cook until the raw taste goes away and the potato is soft.

Shower some chopped coriander and remove from the flame.

Potato Fry with Spicy Coconut Powder

2013-02-09T04:27:00.000-08:00

A simple recipe with minimal ingredients and can be done with less than 10 minutes. Another time management art. Steaming the potato and parallel to this, prepare the seasoning and mix them together with the final touch of coconut powder.

Ingredients:

Potato – Medium size 3
Onion – Large – 1
Mustard – ½ tsp
Cumin – ½ tsp
Curry leaves
Dry chilli – 2
Chana daal / Bengal gram – 1 tsp
Oil – 2 tbsp

For Coconut powder click here

Method:

Wash and peel the potatoes and cut them into small bite size cubes. Spread them in a microwave proof plate or bowl and steam them for 2-4 min by stirring in between. By doing this we require little oil.(Again the time may vary depending on the Microwaves).
Simultaneously, heat a pan with oil and add the seasoning and then chopped onion. When the onion turns tender, add the steamed potato and stir in between for 3-4 minutes.

Finally sprinkle the coconut powder and remove from the fire.

Serve with daal and warm rice

Note: Alternatively, you can add the potato cubes to the seasoning and fry them, which will take a bit more time to cook.

Capsicum chutney

2013-01-29T00:08:00.000-08:00

Capsicum also called as Shimla mirch in India. There are various colours of capsicums and interestingly each one has got a unique taste. I have tried to make chutney with this by blending it with some daals, onion and yes, green chili too.

Capsicum Chutney

Ingredients:

Capsicum - 1 large

Green chilii - 3

Onion - small 1

Coriander - Handful

Chana daal / Senagapappu - 1 tbsp

Urad daal - 1 tbsp

Cumin seeds - 1 tsp

Salt

Method:

Dry roast chana daal, urad daal and cumin seperately.

In the same pan add 1 tsp of oil and when it is warm enough, toss the capsicum chunks. Leave them as crunchy. Remove them and keep aside.

To the same pan add chopped chilli, onion and coriander one after the other.

Allow them to cook till soft.

Now bring everything to the room temperature and pulse it by adding enough salt.

Ready to pulse

Dondakaaya Pallila koora / Ivy gourd curry

2013-01-25T23:58:00.000-08:00

Ivy Gourd - Gentleman's toes. Isn't it interesting., It has got lots of medicinal values which controls diabetes. The leaves of Ivy gourd are applied on the skin for the wounds.

We can make lots of recipes using these little wonders. Today, I have prepared a gravy variety which can be served with either rice or chapathi. The ivy gourd is sauted and cooked in peanut sauce.

For the peanut masala

Onion chopped and fried in oil until transparent– 1 small

Roasted and skinned Peanuts – 3 tbsp

Roasted Sesame seeds – 1 tbsp

Green chilli – 3-4

Garlic – 2-3 cloves

Coriander powder

Chilli powder – 1 tsp

Aamchur powder -1/4 tsp (optional)

Salt

Grind all the above into smooth paste by adding some water

Slit the ivy gourds length wise by keeping one end intact.

Fill each one with the peanut masala.

Heat a broad pan with 1 ½ tbsp of oil.
Add 1/2 tsp of mustard seeds, few curry leaves and 1 tsp of chana daal.

Add the ivy gourd and fry them for a while by adding some salt and turmeric.

If you want, you can par boil them. As I like them crunchy., I have added them directly.

When they leave the raw aroma, add the peanut masala paste and fry for a minute.

Pour 1 – 1 ½ cup of water and cook under medium flame by covering the pan.

When the oil gets separated sprinkle some chopped coriander and remove from the fire.

Leave it for a while to get it thickened by covering the pan with the lid.
You can have this with rice or roti.

Ivy gourd in peanut sauce

Pita Boats

2013-01-17T21:29:00.000-08:00

This is a nice way of presenting the food to the fussy kids. So simple to assemble the various nutritious vegetables in one place.

To attain this, I chose the wholemeal Pita bread in oval shape.

Cut the Pitas into length length wise in boat shape.

Bake / toast them until bit crunchy.

Fill them with Paneer tikka, cucumber, lettuce and top them up with capsicum salsa.

Serve them warm..

Paneer Tikka

2013-01-14T21:14:00.000-08:00

Paneer tikka is marinated in yoghurt sauce with added spices and grilled or barbecued in a traditional tandoor along with onions, tomatoes and vibrant bell peppers. I chose cherry tomatoes, green pepper and white onion each imparting a different color and taste to the paneer. The delicacy and balance of the flavours, infused in the paneer pieces along with crunchy vegetables makes paneer tikka, a delicious appetizer/starter.

You can either grill the vegetables or just include them raw. In order to get some flavours infused into them and get some good taste, I just heat a tsp of oil and toss the vegetables with a dash of salt and lemon juice and serve them along with the paneer tikka.

Ingredients:

2 inch paneer pieces – 200 gms

4-5 tbsp hung curds
Salt

Chili Powder – ½ tsp

Tikka masala – 1 tsp (Or ½ tsp of garam masala)

To prepare the hung curd, strain the thick or any normal yoghurt using a muslin cloth and drain all the water by hanging the cloth to the kitchen tap. Leave it for 1 hour.

Mix hung curd, salt, chili powder and tikka masala

Marinate the paneer pieces in the above mixture for 2 hours in the refrigerator.

Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they don’t burn and cook them till they are soft and attain a light golden shade.

Serve them in the bed of lettuce leaves

Sankranthi - 2013

2013-01-13T21:49:00.000-08:00

Makara Sankranthi is also known as Sankranthi, is one of the highly auspicious days in a Hindu calendar and the day is dedicated to the worship of Lord Surya. The Tamil year begins from this date. This festival is known as “Thai Pongal” by Tamilians. This is also celebrated as Uttarayan in Gujarat. On the same day people will celebrate Makaravilakku festival in Sabarimalai in Kerala.

Makara Sankranthi is the day when the sun enters into the zodiac Capricorn or Makara. It is also known as Uttarayana Punyakalam and heralds the arrival of spring season.

The Bhogi is often referred as Lord Indra, the Vedic God of thunder and rain. It is also widely believed that Bhogi Pongal is the Indra Vizha festival observed during the Chola period.

Sankranthi is a festive time to have good food and indulge. This is the most auspicious harvest festival which is celebrated for 3 days in Andhra as Bhogi, Sankranthi and Kanuma. It is equally fun for all 3 days.

Festive mood starts the day before the Bhogi by accumulating the unwanted things in the house., eg., Mats, broom sticks, wooden benches etc., On the first day all the members of the family, including the neighbourhood will gather early in the morning and set bonfire at the centre and burn the things that are of no use. A sort of cleansing ceremony…….

Next comes the Sankranthi, the main festival and the most important day and is also known as Pongal. In Andhra Pradesh on the Sankranthi day, ‘Pongali’, a dish prepared from the recent rice harvest is offered to Sankranthi Lakshmi.

Kanuma is observed on the third day of the Sankranthi. It is believed that Lord Krishna lifted the Govardhan hill to protect the people of Gokulam on this day. Mukkanuma is observed the day after Kanuma and is primarily a day of feasting and merry making.

Kanuma festival is quite similar to the Mattu Pongal observed in Tamil Nadu. The festival is dedicated to cows, bulls and other animals that are part of agrarian economy. Cattle and cattle sheds are cleaned on the day. Cows are decorated with marigold flowers and are worshipped.

Gangireddu and Hari daasu are the two important aspects of Sankranthi. Those days are gone where the cows and bulls are decorated with colourful clothes and flowers and hari daasu makes them to dance and play as per his orders. It was great fun to watch those interesting plays where the bull obeys his master's orders.

Missing all those fun now......

I am really lucky to capture this picture during my visit to India.

Poornam Boorelu / Sweet fritters

2013-01-12T21:44:00.000-08:00

Poornam boorelu is a delicious treat with a golden hue, with crunchy outer texture and softer inside. A must have sweet for the South Indian festivals.

Ingredients for the batter

1/2 cup black gram /urad dal

1 cup rice

salt to taste

Ingredients for the Poornam

Channa dal/sengapappu – 1 cup

Grated jaggery – 1 cup(adjust according to your choice)

Fresh coconut pieces (optional) - 1/4 cup

Cardamom powder - 3/4^th tsp

Oil for deep frying

Method:

Wash and soak the rice and urad daal for 2 hours.

In the mean time cook chana daal with 2 cups of water. The daal should be just cooked and hold shape. Drain any left over water from the dal after its cooked.

Continue cooking the chana daal by adding jaggery.

Once the water gets evaporated completely and it appears like a thick mixture, use a masher to mash them together till it blends well. Allow it to cool down.

Add the chopped coconut pieces, cardamom powder and mix well. Shape small bite sized balls

Now prepare the batter by draining the water from Urad daal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. To test the thickness, dip a spoon and when we lift it, the spoon should be coated well with the batter. Add a pinch of salt and mix well. Leave aside covered.

Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown under medium flame.

Serve warm with a stream of ghee…

.hmmm…. yummy for my tummy…my little one said…

Capsicum salsa

2013-01-05T07:57:00.001-08:00

This recipe is busting with flavours. The red pepper adds heat, garlic adds the unique flavour and the ginger and lime juice creates freshness. A nice companion for nachos....

Ingredients:

Red Pepper - 1 large
Tomato - 1-2
Lemon juice - 2 -3 tbsp
Salt
Ginger - 2 inches
Garlic - 1-2 cloves

Just blend them all coarsely

Enjoy....

Senagapappu vada / Chana daal vada

2012-12-14T04:35:00.000-08:00

Usually the vada process is bit lengthy, but this chanadaal vada is bit quick as we just need to soak the daal for just 1 hour and the texture is not sticky when compared to urad daal, so it is easy to blend it. The flavour is irresistible.

Ingredients:

Chana daal - 1 cup

Salt

Ginger & Green Chilli paste - 1 tbsp

Onion - 1 chopped into small pieces

Chopped Coriander leaves - 1 tbsp

Method:

Soak the chana dal for not more than 80 minutes. Drain and blend coarsely.

Transfer the mixture into a bowl, add the green chillies, ginger, onion, coriander and salt and mix well.

Divide the mixture into equal portions and shape each portion into 1/2" thick small round flat balls.

Heat the oil in a kadhai and deep fry them till crisp and golden colour.

Serve hot with chutney

Daalcha

2012-12-09T23:07:00.000-08:00

This is a vegetarian version of Daalcha which brings a completely new scrumptious flavour in lentils. Lentils are cooked along with egg plant and tomato and sauted in cashew nuts masala. You can substitute vegetables with meet as well.

Daalcha

I learned this recipe from my sister-in-law during my last visit to India.

Ingredients:

Toor daal – 1 cup
Brinjal / egg plant – small variety – 4
Milk – ¼ cup
Cashew nuts – 4-5
Tomato – 2
Onion – 2 (Cut 1 into chunks and 1 into thin slices)
Ginger garlic paste – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 2 tsp
Green chilli – 3 slit length wise
Garam masala – ½ tsp
Tamarind – ½ lemon size

Method:

Wash and soak toor daal in 2 cups of water
Cut 1 tomato and egg plants into large chunks and add to the daal.
Add ¼ tsp of turmeric and boil them till soft.

Daal, Egg plant and tomato

Heat a pan. Add milk, cashews, onion and tomato chunks and cook until the milk gets evaporated.

Grind everything into smooth paste.

Heat apan, add 2 tbsp of oil. Add thinly sliced onion, green chilli and ginger garlic paste. Fry
everything. Add coriander powder, chilli powder and garam masala. To this add the ground paste
and cook for 5 minutes.

Add the mixture to the cooked daal. Add tamarind water and bring it to boil.

A nice companion for pilau rice.

Glades

2012-12-05T22:47:00.000-08:00

A nice and warm peach coloured glades occupied a cosy corner in my hall...

Pav Bhaji

2012-12-01T22:17:00.000-08:00

The most simple recipe to make the full meals with packed nutrients. A famous North Indian street food which tickles our taste buds with the mouth watering ingredients.

For the Pav

12 pieces of Pav bread

For the Bhaji

Ingredients:

Mixed vegetables (Potato. Cauliflower, Green pea, Carrot, capsicum etc) chopped – 4 – 5 cups

Onion – 1 large, chopped into small pieces

Tomatoes – 3 large chopped

Kaala namak (black salt) – ½ tsp

Pav Bhaji masala – 1 tbsp

Chilli powder – 1 tsp

Ginger garlic paste – 1 tsp

Salt

Butter – 2 tbsp

Oil – 2 tbsp

Method:

Boil all the vegetables till they are soft. Drain out and preserve the excess water.

Heat the oil in a large pan, add the onion and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

Add the boiled vegetables

Mash them thoroughly using a masher and add ½ cup of water or the preserved vegetable stock and cook until the moisture is well absorbed.

For the pav

Slice each pav, apply a little butter to each side.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on individual plates and top with the onion and coriander.

Serve with the hot pav and lemon wedges.

Tip:

You can sprinkle the pav bhaji masala or any chat masala on top of the bread and then fry them till crisp. This intensifies the flavour.

Methi Paratha

2012-11-27T22:27:00.000-08:00

This is a delicious spiced chapathi from Gujarat where they serve it with meals, and also as a snack. You can substitute the fresh ones with the dried leaves as they are more easily available and make a lovely aromatic alternative.

Ingredients:

Wholemeal flour – 500 gms

Fresh Fenugreek leaves – 1 bunch finely chopped

Chili Powder – 1 tsp

Turmeric powder – ¼ tsp

Sesame seeds – 1 tbsp

Oil – 5-6 tbsp

Garlic – 3-4 pods grated

Salt

Method:

Sift the flour into a large mixing bowl and add all the ingredients except oil.

Mix the ingredients thoroughly with your fingertips

Now rub in 2 tbsp of oil and make crumbles.

Gradually add enough water while continuing to mix.

Knead the dough until it is soft and pliable.

Cover the dough and let it rest for 30 minutes.

Divide the dough into 2 equal parts and cut 4 equal portions from each.

Form them into smooth balls and flatten each one. Now dust each piece lightly in flour and roll it out to 6-7 inch circle.

Pre-heat a non-stick pan over a medium heat and place a parata on it.

Cook for 30-35 seconds and turn it over. Spread some oil over the surface of the cooked side and turn it over again.

Let it cook until the brown patches have appeared. Spread some oil on the second side , turn it over and cook until brown patches appear.

Repeat the same for all the paratas. You can keep them warm by wrapping it in foil lined with absorbant paper.

Serve the parata on its own or with any vegetable curry or just with plain yogurt.

Methi Parata

Goruchikkudu kaaram / Cluster beans curry

2012-11-23T21:41:00.000-08:00

I learnt this from my co-sister when I visited her in India. So simple to make and with less oil. I call it as double dhamaaka as it is a mixer of two proteins, cluster bean and peanuts and both belongs to legume family. I have added a bit more chilli in order to suppress the sweetness of the peanuts.

Goruchikkudu kaaram

Ingredients:

Cluster bean - 300 gms - tear them into 2 inch bits

Chilli - handful (Depending on your taste)

Tomato - 2

Onion - 1 thinly sliced

Salt

Oil - 2 tbsp

Cluster bean, Green chilli, sliced onion and tomato

Method:

Coarsely grind the raw peanuts

Coarsely ground peanuts

Coarsely grind green chilli and cluster beans by adding salt.

Heat a pan with oil. When it is hot enough, add sliced onion and fry for a minute. Now add chopped tomato and toss it once. After a minute add the ground chilli and cluster bean.

Mix everything and cook for 2 minutes by covering with lid.

Now add the ground peanuts, mix it and cook for 2 more minutes

Now add about 1 1/2 - 2 cups of water and cook until the cluster beans are well cooked.

You can have it with rice or roti. My choice is rice.

Diwali - 2012

2012-11-15T10:55:00.000-08:00

Another wonderful year has passed away. Let us celebrate another Diwali by lighting the candles and sharing the sweets,,,,,

I have taken the below pictures at my friend's place. She has placed the glass bowls on both the sides with the floating candles in them.

In full view

Stream of candles ...

in different angle...

Happy Diwali.....

Rasmalai

2012-11-15T08:39:00.000-08:00

A divine dessert made up of with divine milk. The cheese balls are soaked in creamy milk that is boiled with loads of pistachios and almonds and with a hint of saffron which is called as rabdi.

Unlike the rasgullas which will be round in shape and soaked in sugar syrup, these rasmalai will be flat in shape and soaked in rich creamy milk.

The preparation is divided into parts.

First part is preparing the flat rasgullas and the second part is preparation of rabdi.

For Rasgullas -

Milk – 2 litres

Vinegar / Lemon juice – up to ½ cup

To make the cheese balls follow the same procedure as we do for rasgullas except making them flat instead of round.

For Rabdi -

Sugar – ¼ cup

Almonds – 10

Pistachios – 20

Saffron - 1 pinch

To prepare rabdi –

Take 1 litre of milk and boil it until it reduced to 1/2 litre. Add thinly sliced pistachios, almonds and saffron and cook for some more time and remove from the flame.

Squeeze the sugar syrup from the rasgullas and drop them into rabdi.

Chill them before serving. Chillness will enhance the divine taste.