2 cups of all purpose flour, salt, 3 tbsp ghee, 3 tbsp yogurt, pinch of baking soda and water to get a tight dough as mentioned in the recipe. For the sweet filling, I melted jaggery and added dried grated coconut, cardamom powder and some sugar too. It would be great if you can find the soft kind of jaggery. I baked it at 375 F as mentioned in the linked recipe. It turned out delicious for a low fat sweet. Anurag said the crust was like biscuit. Maybe because it was crispy hard, which means, I had to cut up the karanji with a knife instead of being able to break it by hand. We got a lot of karanjis from the dough but we were still sad when they got over after a few days :)
I had tried this easy rasmalai recipe on diwali. Yes, thats a long time ago. I also made a lot of other stuff which is in the background. This baked ricotta cheese rasmalai is so tasty, that its hard to believe you didn't toil hard in the kitchen to make it. :) I love these type of recipes. I admire the smart people out there who create such innovations.
I had made the banana muffins again. This time, skipping the nuts and adding chocolate syrup in the batter since Anurag enjoyed them with chocolate syrup drizzled on them the last time. Although I try to avoid chocolate as much as possible lest the migraine flares up.
Check out this video. "I feel love" by Venus Hum and the Blueman group. It is electric and vibrant. Sure to lift anyone up from a bad mood.
Isn't Annette Strean almost super natural with her singing? She is singing it so effortlessly, you would think its baccha song. I have heard other singers try to sing it for the blue man group but they are just not able to cut it. I also love how the guitarists and drummers are so totally enjoying what they are doing. Each person on the stage seems to be in a trance, completely absorbed in enjoying their own thing. But yet it works so well in complete harmony. :) Let me not get philosophical about it and say bye before I start sounding weird.
1 comment:
Lovely sweet recipes. All looks so good. YUM!
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