Raas Purnima Bhog Prassad ( Recipe )
Ingredients :
1. Gobindo Bhog Rice - 1/3 Cup
2. Milk - 1 liter
3. Sugar - 1/2 Cup
4. Misri ( Candy Sugar Crystals ) - 3 Table Spoon
5. Slice Cardamom - 1 pieces
6. Cashew Nuts - 1/2 Tea Spoon
7. Raisins - 1 Table spoon
Method :
1. Step - 1 , Wash and soak the rice 3 - 4 hour.
2. Step - 2 , Take 1 Liter of Milk in a non - stick kadhai and bring it to the first boil . Now add the slice cardamom .
3. Step - 3 , now add the soaked gobindo bhog rice and stir . Stir from time to time . Heat very low . Cook it on a low flame till the rice become soft .
4. Step - 4 , Now add the sugar 1/2 cup and add misri ( candy sugar crystals ) and mix very well . Now add cashew nut 1/2 tea spoon and raisins 1 table spoon and mix very well and cook for 10 - 15 minutes . Keep on stirring till the sugar melt and the kheer payesh will thicken .Now its done . Switch off flame .
5 . Serve cold .
Luchi ( Recipe )
1. All poupose flour / Maida - 200 gm
2. Salt - 1/2 tea spoon
3. White oil as required
4. Water as required
5. oil for frying
Method :
1. Step - 1 , Sift together flour and salt into a bowl now add oil . Mix with your finger . Gradually add water , mixing and gathering flour to make a firm ball . knead till dough is smooth and elastic . Keep cover for 15 - 30 minutes .
2. Step - 2 , Now Knead dough briefly . Make 15 balls . Make lemon sized balls from the dough and keep sized them covered with the moist cloth . Now apply some oil on the ball before rolling .It gets browned in the hot oil while frying and gets stuck to the fried breads .Roll a ball of dough into a flat round 4 cm in .
3. Step - 3 , Heat oil in kadhai , heat for oil 10 - 15 minutes . Add 2 rounds one after the other .Push down slightly with back of a perforated spoon . Luchi should puff up in a few seconds . Turn over and fry on both sides till golden brown . Remove and drain . Fry remaining rounds in the same way .
4. serve hot .
Ingredients :
1. Gobindo Bhog Rice - 1/3 Cup
2. Milk - 1 liter
3. Sugar - 1/2 Cup
4. Misri ( Candy Sugar Crystals ) - 3 Table Spoon
5. Slice Cardamom - 1 pieces
6. Cashew Nuts - 1/2 Tea Spoon
7. Raisins - 1 Table spoon
Method :
1. Step - 1 , Wash and soak the rice 3 - 4 hour.
2. Step - 2 , Take 1 Liter of Milk in a non - stick kadhai and bring it to the first boil . Now add the slice cardamom .
3. Step - 3 , now add the soaked gobindo bhog rice and stir . Stir from time to time . Heat very low . Cook it on a low flame till the rice become soft .
4. Step - 4 , Now add the sugar 1/2 cup and add misri ( candy sugar crystals ) and mix very well . Now add cashew nut 1/2 tea spoon and raisins 1 table spoon and mix very well and cook for 10 - 15 minutes . Keep on stirring till the sugar melt and the kheer payesh will thicken .Now its done . Switch off flame .
5 . Serve cold .
Luchi ( Recipe )
1. All poupose flour / Maida - 200 gm
2. Salt - 1/2 tea spoon
3. White oil as required
4. Water as required
5. oil for frying
Method :
1. Step - 1 , Sift together flour and salt into a bowl now add oil . Mix with your finger . Gradually add water , mixing and gathering flour to make a firm ball . knead till dough is smooth and elastic . Keep cover for 15 - 30 minutes .
2. Step - 2 , Now Knead dough briefly . Make 15 balls . Make lemon sized balls from the dough and keep sized them covered with the moist cloth . Now apply some oil on the ball before rolling .It gets browned in the hot oil while frying and gets stuck to the fried breads .Roll a ball of dough into a flat round 4 cm in .
3. Step - 3 , Heat oil in kadhai , heat for oil 10 - 15 minutes . Add 2 rounds one after the other .Push down slightly with back of a perforated spoon . Luchi should puff up in a few seconds . Turn over and fry on both sides till golden brown . Remove and drain . Fry remaining rounds in the same way .
4. serve hot .
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