INGREDIENTS

Cake base:-

1.5 tsp Baking Powder

½ tsp Baking Soda

140 g All purpose flour

200 ml Condensed milk

60 g Butter

½ Cup Lukewarm water

¼ tsp Cardamom powder

few threads Saffron

Icing :-

300 g Whipping cream

few threads Saffron

Cut Pistachio

Rasmalai Balls :-

2 L Full cream Milk

1Kg Sugar

Reetha water

1/2 cup Vinegar

Rasmalai Rabri:-

500 ml Milk

50 g Sugar

Pinch of Cardamom  powder

Pinch of Saffron

Decoration with Silver leaf

Rasmalai Recipe

1. Boil 2 L Full cream milk , Remove from heat and stir gently for 1 minute.

2. Take ½ cup of vinegar (dissolve in 1 L water) and add to the milk slowly by slowly and stir it lightly.

3. When it curdles, then strain in the cotton cloth. Squeeze lightly then put in fresh water 2-3 times.

4. Squeeze again lightly, Chenna is ready now, convert this in to small size of rasmalai balls.

For the Sugar Syrup

Let 1Kg Sugar +750 ml Water boil.

Take 3-4 cups of water from this syrup in a big pan.

Add ½ L normal water in it and keep aside.

When the sugar syrup is boiled than add 2 tbsp of reetha water in it.

When froth starts coming,

then add Rasmalai.

Do not touch for 2 minutes.

Then put the spoon on Sugar syrup speedily so we can see the Rasmalai.

Stir 2-3 times slowly so that Rasmalai do not stick with each other.

Boil the 1 L water separately.

When Rasmali is cooked 10-12 minutes then we add thin boiled milk

spoon by spoon.

Check the Rasmalai whether it is done or not.

Now remove the Rasmlai from Sugar Syrup and add to big pan, which we kept aside.

Leave the Rasmalai in Sugar syrup for minimum 12 hrs.

For Rabri

Boil milk till thick & strain.

Add sugar , Saffron & Cardamom powder.

Remove Rasmali balls from Sugar. Syrup and add to Rabri for at least 5-6 hours.

Base Cake Process –

1. Preheat the oven at 180 degree celsius for 10 minutes.

2. Grace a 7 inch cake tin.

3. Sift the flour with soda bicarbonate, Baking powder and cardamom powder.

4. Cream together the butter, condensed milk and saffron water (Water mixed with saffron )

5. Add to the flour mixture with Lukewarm water.

6. Bake in preheated oven for approx 30 minutes .

7. Cool in pan on rack for 5 minutes.

Icing process

8. For Icing, in a bowl take whipping cream, beat for a while and add saffron then again beat till the cream become fluffy and form soft peaks.

9. Cut sponge cake horizontal in two parts.

10. Apply Rabri mixture with the help of brush, on top of that evenly spread layer of prepared icing cream.

11. Spread layer of Rasmalai and Pistachio on cut sponge cake.

12. Cover the whole cake with prepared icing.

13. Garnish few pcs of Rasmalai on top

14. Sprinkle chopped pistachio all over the cake.

15. Decorate Rasmalai pcs with silver leaf and saffron strands.

16. Keep cake in refrigerator for 2 hrs before serving for better taste .

BLACK TEA  

Trusting on home remedies to cure a common cold and cough/flu is something we Indians have strong faith in. Not only because of the easy availability of the ingredients but also their full effectiveness of them! Here is one of the easiest Nuskha to avoid catching viral throat infections.

INGREDIENTS:-

1-2 slices of Ginger

9-10 Tulsi leaves

A pinch Turmeric

1 tbsp Black Tea Leaves

1 glass water

METHOD:-

In a pan boil a glass of water, for 5-6 minutes, with some crushed Tulsi Leaves and ginger.

In a glass put some black tea leaves along with turmeric; strain & pour the concussion to it.

Let it steep for a while.

Once it cools down, gargle with it.

Pro Tip

Gargle on empty stomach, preferably first thing in the morning. Black Tea Leaves contain a high amount of catechins and Teafurabin which prevents infection of the flu.

Tulsi Leaves, Queen of Herbs, is rich in vitamin A and C, calcium, zinc & iron; which helps in relieving symptoms of asthma, bronchitis, colds, congestion, coughs, flu, sinusitis, sore throat, & similar ailments.

Ginger and Turmeric both possess potent anti-inflammatory & antioxidant properties which not only fight viral and bacterial infections but also boost the immune system.

JAGGERY TEA

Flu season, step aside; Jaggery (Gud) is here to the rescue! Here is another Nuskha from Daadi’s kitchen to help you overcome the common cold and cough with an easy ingredient found in Indian Kitchens, Jaggery!

INGREDIENTS:-

1/2 tbsp Cumin seeds

5-6 piece Black pepper

15-20 gram Jaggery

2-3 cups water

METHOD:-

In a pot boil 2-3 cups of water with some cumin seeds and black pepper corns.

Once the mixture is ready, put it down and add some jaggery (Gud) to it

Let it steep for a while and drink up till it’s Lukewarm.

Jaggery (Gud) is rich in many vital vitamins and minerals, it also boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body.

HOMEMADE BLACK PEPPER & CLOVE MOUTHWASH

Here is a recipe to homemade, easy  yet effective BlackPepper and Clove mouthwash.

INGREDIENTS:

4-5 piece Clove

4-5 piece Black pepper

2 cups water

METHOD:-

In a Pan boil one cup distilled water with 6-8 pieces of Blackpepper and cloves

Bring the pot down and let the mixture stew for 5- 6 mins

Viola! Your ‘virus fighter’ mouthwash is ready!

The best part about this mouthwash is that it’s 100% natural and has a long shelf life!

Pro Tip

Black pepper and clove have strong antibacterial and antioxidant properties.

These Daadi k Nuskhe recipes are by Cherise India Private Ltd.