Recipe Description

Rasgulla added to malai Makhani to give a nice twist, an amazing dish from Punjabi cuisine is prepared with fresh cream (malai), spiced and cooked …

Ingredients:-

• Rasgullas , squeezed – 6
• Butter – ¼ cup
• Bay leaves – 2
• Black peppercorns – 8-10
• Cinnamon – 2 inches
• Green cardamoms – 5
• Cloves – 10
• Ginger paste – 1 tablespoon
• Garlic paste – 1 tablespoon
• Green chillies, chopped – 2-3
• Tomato purée – 2 cups
• Kashmiri chilli powder – 1 tablespoon
• Garam masala powder – 1 teaspoon
• Salt – to taste
• Sugar or honey – 2 tablespoons
• Dried fenugreek leaves (kasoori methi) – ½ teaspoon
• Fresh cream – ½ cup

 

Method:-

1. Take a non stick pan add, butter, bay leaves, peppercorns, cinnamon, cardamoms, cloves, ginger paste, garlic paste and green chillies. Stir well and cook.
2. Add the tomato purée, chilli powder, garam masala powder, and salt and one-and-a-half cups of water. Cover it with lid and cook for 10-15 minutes.
3. Add the sugar or honey and crushed kasoori methi, adjust seasoning and mix well. Add the rasgullas and fresh cream. Cook for more 3-4 minutes and serve hot.