Garden & Jungle

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Archive for January, 2009

Ras Malai

Posted by Geetha on January 29, 2009




15 oz Whole Milk Ricotta Cheese

1 ¼ cup Sugar

One pint (473ml) Fat Free Half and Half Milk

A pinch of saffron

¼ tsp crushed cardamom seeds

½ tsp rose water (optional)

3-4 tsp blanched almonds

2 tbsp crushed pistachios



Baking pan – Muffin pan, spatula, Electric mixer or hand mixer.


To make the syrup or Ras


Thicken the half and half by simmering over low heat for few minutes. Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.




Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer. Once it is done, spread on the oven safe dish – muffin pan. I added 2 spoons of cheese mixture in each cups. To spread evenly in the cups place the bottom of glass in the cheese mixture or level it with the spoon. Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese, if the tooth pick doesn’t come out sticky with cheese it means you are all set to take the tray out from the oven. Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl. Add the cooked balls to the half and half and decorate with Pistachios and Almonds. Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold.


Check it here:

[rockyou id=131785331&w=426&h=320]


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Mixture – I

Posted by Geetha on January 26, 2009




Gram Flour – 3 cups

Chili powder – 6 tsp

Peanuts – ¼ cup

Curry leaves – 3 springs

Cashew – 5

Oil – to fry

Crushed garlic – 5




To prepare boondi : Mix 3 cups gram flour, chili powder 3 tsp, salt and add water and make a smooth batter. The batter should be little watery not thick. Heat oil in a pan and once it is heated up pour the batter in a ladle (ladle with small round holes) and rub it with another ladle which makes the batter to fall through the oil evenly. Cook till it turns golden brown and place it in a paper towel. Repeat the same process for remaining batter. Your boondi is ready.


To prepare Omapodi : Mix remaining flour, chili powder, salt and make a soft dough by adding little water(murukku dough). Fill the dough into murukku press with small holes in it. Once the oil is heated up squeeze the omapodi into hot oil. Do not over crowd it. Once it is done remove from oil and place it in a paper towel. You can see the bubbles of oil immediately. Once these bubbles are almost stopped, remove them from oil and drain them.


Mixture:- Heat a pan add peanuts, curry leaves, cashew and fry till it turns into golden brown and mix all these ingredients (boondi, omapodi) and serve them.


Check it out Here:


[rockyou id=131571543&w=426&h=320]





Posted in Mixtures & Murukku | Tagged: , , | Leave a Comment »