RASGOLLA IN A CURRY
INGREDIENTS
4-5 medium-sized rasgollas
For the Curry
1 cup curd
1 tsp flour (maida)
1/4 tsp fennel powder
1/4 tsp ginger powder
Salt to taste
1/4 tsp red chili powder (or more to taste)
1 tsp ginger garlic paste
Basil or mint leaves (for garnish)
METHOD
Blend curd, maida, and all the spices in a mixing bowl until well combined.
Heat a pan and pour the mixture into it. Stir for 30 seconds, then add 2 cups of water while stirring constantly.
Bring to a simmer and allow the gravy to thicken. Adjust salt and red chili powder as needed. Once thickened to your desired consistency, remove from heat and transfer to a serving dish.
Add the rasgollas and garnish with basil leaves. Serve immediately with steamed rice. Avoid reheating the gravy.
TAVA MITHAI CHAAT
INGREDIENTS
2 cups leftover mithai (barfi, moti choor ladoo, chum chum, rasgollas, etc.)
50 gms grated paneer (cottage cheese)
100 gms mixed dried fruits
2 tbsp ghee
2 pinches spiced salt (or ordinary salt)
Bhujia (for garnishing)
METHOD
Crumble the leftover mithai into small pieces. Heat a thick-bottomed tava and add ghee. Once slightly heated, mix in the grated paneer and salt. Stir for 2-3 minutes until lightly browned.
Add the mithai and dried fruits, stirring continuously to blend the ingredients well.
Cook until the mixture is slightly browned and dry, releasing a fine aroma. Serve garnished with bhujia at room temperature or slightly warm.
BREAD SANDWICH MITHAI WITH COTTAGE CHEESE FILLING
INGREDIENTS
4 slices of bread
2 cups sugar syrup
For the Filling
100 gms cottage cheese
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