Polling 4 Recipes Palace October_2010

Assalam o Alikum


kaisay ho dosto i hope sb thk hon gy..
5 membrs ny comp mei hisa liya h..
boht mazay ki sharing h sb ki
ab waqt h polling ka..


Rules..

1.ek membr ek hi vote cast kr sakta h..
2.apni sharing ko vote nhi cast kr sakty..
3.voting ki last date 31 oct h..


sharing yh hai...




~MehAk~



Ras Malai Recipe


Ingredients

1 cup powdered milk
1 egg
1 tsp. oil
1 tsp. baking powder

Syrup:
1 liter milk
6 tbs. sugar
1 green cardamom (Chhoti Ilaichi)
1 tbs. chopped pistachio (Pistay)
1/2 tsp. Kewra essence
Instructions

Mixtogether the ingredients into a dough and form into small oval,slightly flattened balls. Meanwhile boil the milk with sugar andilaichi seeds. When the milk starts to boil add the malai balls. Whenthey start to swell up lower the heat and cook for 10 minutes. Justbefore removing from heat add kewra essence. Garnish with pista.
Chill and serve.

Serving: 24 pcs. for 8 to 10 persons



~AdMin~




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~RoYal~




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yummy tastier Baklava..

Baklavais a perennial favorite, a classic Greek pastry made with flaky phyllodough that is layered with a cinnamon-spiced nut filling, and bathed insweet syrup. It’s crunchy and sweet and very decadent.

Baklavahas become so familiar to most people that one could almost consider ita conventional dessert. For our family, it remains a tried and truefavorite and this recipe is one that has been passed down fromgeneration to generation.

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 85 minutes

Yield: Approximately 24 pieces

Ingredients:

For the filling:
1 lb. walnuts, coarsely ground
1/2 lb. almonds, coarsely ground
1/2 cup sugar
1 tbsp. ground cinnamon

For the syrup:
2 cups water
1 1/2 cups sugar
10 whole cloves
Juice of half a lemon

1 lb. phyllo pastry sheets
1/2 lb. unsalted butter, melted
Preparation:

Note:
Ifyou are using a food processor to grind the nuts, process the almondsseparately from the walnuts. Almonds take a bit more time to grind thanwalnuts and you don’t want the walnuts to be ground too finely.

Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.

Unwrap the Phyllo:

Carefullyremove the Phyllo roll from the plastic sleeve. Most packages come in12 x 18 inch sheets when opened fully. Using a scissor or sharp knife,cut the sheets in half to make two stacks of 9 x 12 inch sheets. Toprevent drying, cover one stack with wax paper and a damp paper towelwhile working with the other.

Assemble the Baklava:

Usinga pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan.Begin by layering six sheets of phyllo making sure to brush each withmelted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continuelayering another 6 sheets of phyllo. Add the remaining nut mixture inan even layer. Top with the remaining phyllo sheets.

Beforebaking, score the top layer of phyllo (making sure not to go past thetop filling layer) to enable easier cutting of pieces later. I placethe pan in the freezer to harden the top layers and then use a serratedknife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

Ina medium saucepan, combine the water and the sugar and mix well. Addthe cloves and simmer over medium high heat for about 20 minutes. Youwant the syrup to be slightly thickened. Remove from the heat anddiscard the cloves. Stir in the juice of half a lemon. Allow the syrupto cool slightly.

When the baklava is out of the oven and stillwarm, ladle the syrup carefully into the pan. Baklava can berefrigerated or stored at room temperature.





~Suhaney_khawab~




Ingredients:


10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

* Bring the milk to boil in a deep heavy pan.
* Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
* Remove from the heat and add the kewra esscence.
* Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.




~Aryan~


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