Boil the milk in a wide, heavy-based pan. After the layer is formed, push it away from the sides towards the centre, stir the milk below it gently to avoid scorching. When done, the colour changes to ...

To ace any recipe, you need to follow some specific cooking tips, especially if you are making traditional gujiya and rabri ...

H oli, the festival of colours, is not just about vibrant hues and joyous celebrations it's also a time to indulge in ...

Pour milk into a kadhai and boil it on low to medium heat. Lower the heat and let it simmer while stirring frequently. Add ...

Prepare the dough: In a large mixing bowl, combine the all-purpose flour and ghee. Rub them together until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough.

Pour small amounts of the batter into hot oil and maintain a good distance. Repeat the process until you have many layers. Once the layers are cooked, remove the ghevar from oil and drain off the ...

Holi 2025 brings a burst of flavours with top recipes like gujiya, thandai, and gulab jamun. Discover delicious treats to celebrate the festival of colours, blending tradition and taste.

plus a saffron-cardamom rabri to serve with Ingredients For the Rabri 500ml milk 500ml cream 3 green cardamom pods, crushed saffron, a pinch of 150gm sugar For the Churros 140gm self-raising flour 1.

Step 1: For rabri, boil milk and cream in a pan. When it starts boiling, add cardamom powder, saffron, milk powder, and sugar. Let it cook on medium flame till it thickens and then keep it aside ...

Mix it well and keep stirring till the milk starts to thicken. To this add the cashew paste ... Remove from flame and let it cool. 6. Transfer the coconut rabri to serving bowls and garnish with rose ...