Eid milk

Sheer Khurma/ Doodh Sevaiyan/ Morning Eid milk

Ingredients:

• one handful of Vermicelli (sev)

• sultanas (optional)

• 1 tsp Ghee

• 1 litre full fat milk

• 1/2cup of sugar (add more if needed)

• 100g ground almonds

• 50g slivered almonds or a mix of almonds and cashew nuts

• 25g pistachio chopped

• 1/4 tsp elachi powder

Method:

1. Using at least a large pot, Heat ghee, one handful of vermicelli, braised until pink, (can add sultanas here if using).

2. Add, Milk, Stir together

3. Add the ground & slivered almonds and pistachios.

4. Bring to a boil and simmer. Occasionally stirring. Cook till milk is nice and creamy.

5. Add 1/4tsp elachi powder. Bring to a Boil again, check the sweetness add more sugar if needed.

6. Leave it cool completely before putting it into the fridge.

Reheat on Eid morning and serve. Great with samosas for Eid breakfast

Rasmalai

Rasmalai

Ingredients :

For Milk :

1 liter / 4 cups milk

1/2 cup sugar

few cardamom pods

a few strands of saffron

1 tsp rose water

Ground or flaked almonds and pistachios

For milk balls:

1 cup powdered milk (Full fat powdered milk)

1 level tbsp plain flour

1 tsp baking powder

1 egg beaten

Method:

Boil the milk with sugar, saffron and cardamom powder in a pan over medium heat.

Meanwhile, mix the powder milk, plain flour and baking powder Mix gently with hands.

Gradually add the beaten egg, a little at a time and mix till it forms a ball shape. Knead lightly to make a smooth dough.

Make equal sized small firm balls. The balls need to be firm otherwise they will fall apart in the milk. Leave the Balls to rest for 10 mins

Place the balls, one by one into the milk. Cook on medium heat until the balls start to increase in size.

Reduce the heat to low, cover the pot and simmer for few minutes until the balls are soft and light.

Uncover and gently flip them over with a spoon. Cover again and allow them to cook for 5 more minutes on low heat.

To check if the rasmalai is cooked through, insert a rasmalai with a cocktail stick. It should go straight through and be spongey and soft. If not, keep simmering on low heat for a few more minutes.

Turn off the heat and add the rose water if using. Transfer to a serving dish, sprinkle withon almonds and pistachios. Let it cool slightly at room temperature, then refrigerate until serving.

Enjoy x