Ans Recipe Finder

Milk - 4 cups Lemon Juice or Vinegar - 1 to 2 tsp Salt Bring the milk to a boil over medium heat, stirring frequently so that it does not boil over. Reduce heat and add lemon juice and a pinch of salt; mix well. The milk begins to curdle. Once the milk has curdled completely, turn off the heat. Sieve the mixture using cheesecloth placed in a large colander, reserving whey water if needed. Squeeze gently to remove excess moisture. Place this paneer bundle on a slotted tray, fo

Almonds - 40 Milk - 4 cups Saffron - 1/2 tsp, soaked in hot water for 30 minutes Cardamom Powder - 1/2 tsp Nutmeg Powder - a pinch Sugar Rose essence Soak the almonds in hot water for approximately 20 minutes. Blanch them, slice about 10, and set aside. Blend the remaining almonds with 2-3 tablespoons of milk until smooth. In a heavy-bottomed pot, bring the milk to a rolling boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally to prevent burning and stick

Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont

Almonds - 1/2 cup Cashews - 1/2 cup Pistachios - 1/2 cup Melon seeds - 2 tbsp. Peppercorns - 10 Fennel seeds - 1 1/2 tbsp. Cinnamon stick - 1 Poppy seeds - 1 1/2 tbsp. Cardamoms - 4 Rose petals - 2 tbsp. Milk - 4 1/2 cups Saffron - 1 tsp soaked in 1/4 cup warm milk Sugar - 1/2 cup In a large bowl, combine almonds, cashews, pistachios, melon seeds, peppercorns, fennel seeds, cinnamon, poppy seeds, cardamoms, rose petals, and add enough water to cover the nuts. Soak for at leas