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GOPALKALA
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Ingredients
250 grams Beaten Rice
1 Coconut (fresh)
100 gms Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera
1/2 inch Ginger
50 grams Curd
1/2 tsp Sugar
Salt to taste
Preparation
Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber & finely chop the green chillies and ginger. Melt ghee in a small pan for the tempering, add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.
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DOODHACHI KHEER
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Ingredients
5 cups milk
1/2 cup long-grained rice
2 tbsp almond powder
1 tsp cardamom powder
A pinch of saffron
1 tin condensed milk
sugar to taste
Preparation
Cook rice in a pressure pan with enough water, till soft. Drain and mash. Heat milk to a thick and creamy consistency.
Add condensed milk, mashed rice, sugar, almond powder, cardamom powder and saffron. Cook till creamy.
Serve hot with puris.
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SRIKHAND
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Ingredients
1 1/2 kg curds,
8 cardamoms pounded
2 1/2 cups powdered sugar
1 tsp cardamom powder
1/2 tsp. saffron crushed and dissolved in a little milk,
pinch of nutmeg
1 1/2 tbsp. each of almonds and pistachios slivers.
Preparation
Put curds in a square cloth, gather the ends, tie and hung the bundle on a hook till all the water drains out. This is the "chakka".
Rub this chakka through a stainless steel sieve, placed over a bowl.
Put sugar in the sieve and rub with a round spoon.
The well-blended sugar and the chakka would collect in the bowl. It would have silken-smooth texture.
Add the saffron-milk, cardamoms, nutmeg and mix well.
Spread the almond and pistachio slivers on top.
To impart a beautiful look, bits of silver varg may be sprinkled.
Chill in the "fridge" and serve cold with puris
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