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:-
- Take a non stick pan add, butter, bay leaves, peppercorns, cinnamon, cardamoms, cloves, ginger paste, garlic paste and green chillies. Stir well and cook.
- 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.
- 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.
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