Course - Twinkling Tina Cooks

A to Z Challenge Day #25 – Y for Yogurt Cookies

HI guys it’s Yogurt cookies today for Y today. It’s really simple to do and is yumm. I added little cinnamon as well to get the cinnamon kick. This isn’t a traditional fluffy yogurt cookie recipe, its my way of making thin crispy cookies.

Ingredients

Flour – 1 ½ cups
Baking powder – ½ teaspoon
Baking soda – ¼ teaspoon
Unsalted butter – 1 cup, softened
Sugar – 2/3 cup
Egg – 1
Yogurt – ½ cup
Vanilla essence – 1 teaspoon
Ground cinnamon and sugar – 1 tablespoon for sprinkling

Let’s get started

Combine flour, baking powder, and baking soda in small bowl.

In a mixing bowl creamer butter and sugar.

Add the egg, yogurt, and vanilla. Once combined, slowly pour in flour mixture.

Arrange on a baking tray over a baking paper with tablespoon.

Sprinkle ground cinnamon and sugar on top

Bake at 180 degrees C for 12-14 minutes.

And you are good to enjoy.

Leave a comment below if you liked the recipe and you want me to share some more

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Linking this post to A to Z Challenge 2014 for Day #25 – post starting with Y.

Visit A to Z and read awesome posts by bloggers.
I am also participating in this challenge from my writing blog and I’m writing fiction this time. Visit The Sunny Side of Life and show some love.

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A to Z Challenge Day #17 – Q for Quiche

Hello people so we arrive on our Q day. Deciding an indulgent recipe with Q is a challenge in itself but here I am sharing a super easy recipe of one of my favourites – Quiche. Quiche (in case you don’t know) is a savoury pie sort of a thing with a meat or vegetable filling topped with a layer of custard. You can Google for more information.

It is essentially a French Cuisine special. I love it because of its no nonsense taste and the fact that I can put fillings according to my taste!

The classic combinations are bacon and spinach or vegetable quiche or a simple chicken quiche. The one that I am sharing today has all that I like – onions, bacons, pork and chicken sausage as the filling.

Interesting? Okay now let’s hop into the recipe.

All that you need

For the Pastry crust

All purpose Flour – 2^1/2cups

Unsalted butter – 1 cup (chilled and diced)

Salt – 1 teaspoon

Chilled Water – 7-8 teaspoon

For the filling

Onion – 1 chopped

Bacon – 4-5 strands

Pork sausage – 3

Chicken sausage – 2

Salt & pepper to taste

Smoked Paprika – 1 teaspoon

Shredded Parmesan Cheese – 3 tablespoons

For the Custard

Egg – 2 whole + 2 egg yolks only

Milk – 1 cup

Cream – ¼ cup

Salt & pepper – to taste

Let’s Get Started

Making the pastry crust [It is very similar to the pastry crust that I made for Apple Pie.]

Combine flour, salt and butter in a mixing bowl and make a coarse crumb with

your fingers

Add cold water and combine them together

You don’t need to knead

Take the dough wrap in a cling film and freeze for 15 -20 minutes

Take out from freezer and roll it into a round pastry crust.

Transfer in a pie/flan dish and blind bake.

Making the filling

In a pan fry bacon till brown

Take out some of the fat and in the same pan fry onion and the sausages till they are done. Add seasoning and smoked paprika.

Take out the sausages and chop them, chop the bacon.

Making the custard

In a mixing bowl mix milk, cream and the eggs. First the whole eggs and then the yolks.

Make sure the milk is in room temperature or else you’ll end up with scrambled eggs.

Add seasoning

Combining the Quiche

Spread the filling on the blind baked pastry crust

Pour in the custard mixture

Spread the shredded cheese on top

Now bake in a pre heated oven at 180 degrees for 35-40 minutes.

And your yummy quiche is ready. Enjoy with your favourite wine.

And so let me know if you found it HOT or NOT?

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Linking this post to A to Z Challenge 2014 for Day #17 – post starting with Q.

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Leave a comment below if you have liked the recipe and you want me to share some more recipes.

A to Z Challenge Day #10 – J Jam Filled Cookies

People its time for J today and I have something really special today. I used to love them as a kid – but they were like these imported Danish cookies, now you get a lot of these in the Indian market but last weekend I made my own.

And presenting to you my Jam filled cookies… Ta da ….

I have made a combo of spiced cookie filled with blueberry jam. You can actually use any jam/fruit preserve for this one. While baking them I was thinking if I’ll do a good job but when I tasted I was quite happy with myself.

There are many photos in this post and they are lil big, so might take few secs to load depending on your net speed.

So without much Ado lets get into it.…

All that you need

All purpose Flour – 2 cups
Icing Sugar – 1 cup
Un- salted Butter – 1 cup
Salt – 1 teaspoon
Egg – 2 (yolks)
Grated Cinnamon – 1 teaspoon
Grated Nut Meg – 1 teaspoon
Jam – for each cookie (you can use your favorite jam)

Let’s get the cookie Crumbling

1. In a mixing bowl cream together butter and sugar.

2. Add the egg yolks and mix. It will not be runny.

3. In a separate bowl mix all the dry ingredients – flour, spices and salt.

4. Now incorporate the dry ingredients with the wet one.

It will be like a pie dough. Do not knead the dough, we don’t want gluten here.

5. Rest this dough in the freezer for 15 – 20 mins.

6. Roll out the dough on your counter or on a baking paper and use cookie cutters for your desired shape.

I am using the heart shape cookie cutter from this bunch. You can use any shape that you like.

7. First cut out the full hearts and then cut out a smaller heart from half of them.

That is the pocket in which we’ll put our jam.

8. Bake in a preheated oven for 15 – 18 minutes at 180 degrees C.

Rest the cookies for few minutes when out from the oven.

Arrange the cookies in a plate and layer jam on the full hearts.

Put the hearts with the cut out on top and add some more jam. Dust some icing sugar on the cookies for the added glamour!

And you are good to enjoy them now.

Wasn’t that really easy and awesome?

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Linking this post to A to Z Challenge 2014 for Day #10 – post starting with J.

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Leave a comment below if you liked my cookies and want me to share some more recipes.

A to Z Challenge Day #1 – Apple Pie

Hello people… Howdy??

Are you ready for a month long indulgence?? I am so ready for it. And here goes my first recipe for the month long A to Z Blogging Challenge – its Apple Pie. I promised you indulgence, and indulgence it will be. As a kid I used to be a finicky eater and my mum used to find different ways of getting fruits in me. Apple pies, apple strudels and apple crumbles are those things that I enjoyed forgetting there was apple in them – which I quite didn’t like as a fruit (I still don’t like eating a whole apple) !

Okay I want to keep the post short and will have loads of photos. Let’s straight away go to the ingredients.

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Level: Moderate | Prep Time: 50 mins | Cooking Time: 55 mins
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All that you will need for the pie crust (minus the apples)

All that you will need

For the pie crust

Plain flour – 2 ^{1/ 2} cup
Salt – 1 teaspoon
Sugar – 2 table spoon
Unsalted Butter – 1 cup (chilled and diced)
Cold water – ½ cup

All that you will need for the Filling

For the Apple Filling

Apple – 4 large
White Sugar – ¼ cup
Brown Sugar – ¼ cup
Lemon juice – 1 tablespoon
Raisins/ Sultanas – ½ cup
Cinnamon – ½ stick grated
Nutmeg – ½ grated
Salt – a pinch
Unsalted Butter – 2 tablespoon
Cornflour – 1 tablespoon

Let’s get our pie rolling!

Prepare the dough for the pastry first because it will take some time. Steps are for piecrust and filling separately so go through it carefully.

1. Sift in flour, mix salt and sugar in it in a large bowl.

2. Add butter and mix in with your fingers.

3. Add water and bring the dough together.

[There is no need to kneed the flour as you would do while making a bread or pizza dough. We don’t want the glutten to get activated. Mix the butter in gently with your fingers till you get light crumbles.]

4. Flour your work board/surface and gather the flour and butter crumbles and bring them all together.

5. When you find the dough’s coming together you are there.

6. Divide the dough in two halves, press them to make flat discs, wrap them in cling wrap and put in freezer for 15 mins.

[We will have a base pie layer, and a top layer, to add to the crunch.]

Unless it’s cold you won’t be able to roll them for your pie base.

7. After 15 mins, roll out 1 half of the dough that will make the base of the pie.

8. Put the rolled pie crust in a lightly greased pie dish and blind bake it for 12-15 mins in a pre-heated oven about 220 degrees C or 425 degrees F.

That is how you blind bake. Tip by Jamie Oliver

9. Take out and keep the pie dish in a wire rack once baked.

Apple Filling

While your pastry crust is bind baking start with your apple filling.

1. In a bowl add peeled and chopped apples, lemon juice (this will avoid discoloration), brown sugar, white sugar, raisins, salt, grated cinnamon and grated nutmeg.

2. Mix them well and leave it for half an hour.

Leave it till it leaves juices

That is the kind of caramel sauce you will get
from the apples

We are doing this to take out the juices, too much juice from the apple will make the pie crust soggy.

3. After half an hour, strain the juice from the apple and keep it in a microwave safe cup/bowl.

4. Add butter in that juice and microwave it for 3 minutes, you will get a wonderful apple caramel sauce out of it.

5. Add corn flour and this caramel sauce to the apple filling and mix well.

Arranging the pie

A good Egg wash with 1 whole egg will give you this
wonderful golden color

1. Arrange the apple filling in the pie dish.

2. Roll out the other half of the dough and cover the pie, sealing the edges carefully.

3.Take a knife and make several slits on the pie cover to let the steam come out.

4. Give it a generous egg wash with a pastry brush to get that lovely golden colour

5. Bake it in a pre-heated oven for 40 minutes at 220 degrees C or 425 degrees F.

And you are done with your Apple Pie.

Leave it on a wire rack to cool down a little

You are ready to dig in!

I like my apple pie warm, I always heat it up in the microwave before digging in. You can enjoy it with vanilla ice cream also, the combination is awesome.

So there was my first Indulgent recipe for the A to Z Challenge. Watch this space for some more super awesome indulgent recipes this month. Tomorrow it’s going to be Banoffee Pie for all pie and dessert lovers.

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Linking this post to A to Z Challenge 2014 for Day #1 – post starting with A.

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Leave a comment below if you have liked the recipe and you want me to share some more pie/dessert recipes.

Strawberry Panna Cotta

Hello People, hope you guys had fun on Valentine’s Day. Last week was hectic for me so very less updates here. It’s season of love, season of red and also season of strawberries. It’s raining strawberries in almost all local grocery stores in the city. People even sell strawberries in traffic signals these days. I got some great deals at the supermarket so got some for myself.

I literally enjoy strawberries with cream or condensed milk… so sinful. You can use these lovely strawberries in so many ways from breakfast to dessert. Over the weekend I was thinking of making a strawberry cheese-cake but then last moment I changed my mind to try out a strawberry panna cotta. And there I was driven by the desire making these little cups of pleasure.

What is Panna Cotta? (for those who are not familiar with it)

Panna cotta is an Italian dessert and it literally means cooked cream. You can use almost any flavor to build up on a basic panna cotta. And It is one of the simplest desert recipe that you can try out. You don’t need an oven or anything fancy. You can make your pana cottas in moulds, cups, ramekins, or even wine glasses. You can serve them either in your glasses or you can de mould them and serve. Believe me it just doesn’t matter. Finally you are going to enjoy them.

For this recipe I have done both – I have made in my juice glasses and also in my silicon cup cake moulds. So you can choose which method you want to use. Now let’s see the recipe quickly.

All that you need:

Fresh cream – 1 cup (you may also use low fat or double, I am using Low fat here)
Whole milk – ½ cup
Sugar – ¼ cup
Strawberry crush – 2 table spoon (I am using strawberry preserves)
Fresh strawberry – 6-7 chopped
Gelatin – 2 tablespoon (you can use a gelatin sheet, or dust or granules, any gelatin is fine)
Warm water to soak & dilute gelatin

Let’s get Started:

– Add warm water to gelatin and let it soak and expand

– Add fresh cream in a sauce-pan and put it on medium heat

– Add milk and sugar and mix well.

[Don’t put on high heat or stir vigorously – you don’t want the cream splitting up]

– After 4-5 mins take it off the heat and mix gelatin to this mixture.

– Add strawberry crush/ strawberry preserve to this mixture. It will give a beautiful color and have an intense strawberry flavor

Now all that is left is to refrigerate and let it set!

Ways of Setting your Panna Cotta

If you want to set the panna cotta in moulds and you want to de-mould and serve then put chopped strawberries first in the moulds and pour in the panna cotta mixture.

Like in the following images

If you are serving it in glasses or ramekins then pour the mixture first in the vessels.

Put the filled moulds/ramekins in the fridge for 2-3 hours and let it set.

Do not put it in the freezer to save time or else you’ll get an iced panna cotta… you really don’t want that.

Serve them chilled and garnish them with chopped strawberries. You can also add some strawberry syrup if you want for the garnish.

Wasn’t that really easy peasy? I can assure you it tastes yumm…

Some Tips:

You need to be careful when you are soaking the gelatin. Make sure it has diluted in the water well or else you might find them setting at the bottom of your panna cotta.

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Try this easy recipe and let me know how it was. I really like your comments.

Doi Potol or Dahi Parwal

Doi potol is a hit vegetarian delicacy of every Bengali Kitchen. Pointed gourd or potol cooked in spices and yogurt. Learn how to make Bengali doi potol

As a kid I was a fussy eater and almost never liked any vegetables – green or otherwise. My mom used to have a tough time with me I am sure. Not that I really like vegetables now but still eat much more vegetables than as a kid.

There are these vegetables which are really popular among the Bengalis like ‘Begun’ (brinjal), ‘Bandhakopi’(cabbage), ‘Kochu’ – I have no idea what it’s called in English or Hindi or in any other language. And I hate almost all of these. But now since I have Mr. Husband who likes traditional Bengali food at times I have to venture into the kitchen to re-invent some of these.

This is potol/ pointed gourd. Image from Shutterstock

‘Potol ‘or ‘parwal’ as called in Hindi (its Pointed Gourd in English – that’s what Google told me) is also as popular in a Bengali household. You will definitely find a ‘potol-bhaja’ in the beginning of your menu if you are up for a hearty Bengali meal. Now that’s little main stream how much ‘potol–baja’ can one have? The next two famous things a Bong cooks up with this ‘potol’are ‘potoler dorma’ & ‘doi potol’.

This is Kundru. Image from Google

It’s difficult to get good fresh ‘Potol’ in this city. They also have this thing called ‘Kundru’ which almost looks like ‘potol’ but is much smaller in size and is hard when you are going to cut. So don’t get that ‘kundru’ if you want to make any Bengali ‘Potol’ preparation.

Over the weekend I had some time with me to cook up something little special and here I am with a traditional ‘doi-potol’recipe. Will do the ‘potoler dorma’ some other time.

So lets get to our ‘Doi Potol‘ recipe

All that you Need

Potol/pointed Gourd – 6-8 pieces
Fresh Yogurt – 1 cup
Paanch Foron – 1 tspn – If you don’t know what this is please refer to Tip #3 in Tiny Tips)
Mustard oil – 1 table spn
Turmeric powder – ¼ tspn + ¼ tspn
Red chili powder – ¼ tspn
Cumin powder – ¼ tspn
Coriander powder – ¼ tspn
Ginger paste – 1 tspn
Salt – to taste
Green Chili – 1

Let’s get Started

– Scrape the ‘potol’ lightly so that the skin comes out and clean them under water. Don’t peel but scrape it with the edge of a knife.

– Dust ¼ tspn of turmeric powder and salt over the ‘potol’/pointed gourd and keep aside

– Heat mustard oil in a frying pan

– Once oil is hot add the ‘potol’/pointed gourd and fry them lightly so that water (within the vegetable) dries up.

– Once the ‘potol’/pointed gourd is fried add the ‘paanch phoron’

– Add ginger paste and mix well with the fried the ‘potol’/pointed gourd

– Take yogurt in a separate bowl and mix all the dry spices – turmeric, red chili powder, cumin powder and coriander powder. Mix well to form a smooth paste.

– Add this spice and yogurt mixture to the ‘potol’/pointed gourd in the frying pan and mix them well

– Add salt to taste and add the green chili. I refer to break the chili in two halves so that you get the flavor in your food with less heat

– Cook in low flame for 10 mins or till you see oil on the sides of the pan.

– Add little water in your yogurt bowl and use up all the spice mix that might be left over in the bowl. Since this preparation is a semi dry one don’t add much of water. Cook for 5 mins.

And there you go your Bengali traditional Doi Potol is done.

It tastes best with hot rice.

Try and let me know how you liked it.

Rustic Tomato Soup

It has been raining in Bangalore for like ever and its super awesome weather here. It gets quite chilly sometimes surprisingly at this time of the year God knows what’s in store for December. And I am again down with a running nose and cough – It has become a monthly affair almost.

So what’s better than some hot piping soup in this weather to keep my throat happy? Okay the Knorrs, and Chings and Maggi soups are little mainstream – nothing beats the old fashioned freshly made soups minus the corn flour. I am a big fan of fresh soups whenever I have time.

So here goes a simple recipe of a rustic tomato soup for all the soup lovers. And yeah it’s thick and no the watery kinds.

All that you’ll need

1. Canola oil – 1 table spoon – you can use Olive/Vegetable oil

2. Tomato – 4 large – diced

3. Garlic – 4 cloves

4. Red onion – 1 large chopped – you can use white onion also

5. Salt & pepper – to taste

6. Sugar – ¼ tspn

7. Basil – I have used dried basil about 1 tspn. If you have fresh basil then nothing like it.

8. All purpose flour – 2 teaspoon

9. Butter – 1 teaspoon

10. Fresh Cream – 1 tspn (totally optional)

Let’s get started

Take a large pot, heat oil and fry the onions and crushed garlic
Add the diced tomatoes in the pot and mix them well till they are juicy and gooey.
Once the tomato is cooked take a hand blender and blend it well. Transfer the mixture in a bowl and set aside.
Add some butter and let it melt. Add the flour and fry it in the butter to make the rue. This will give a very nice flavor and will add a good texture to the soup. It will also make it thick.
Add your soup to this rue and mix well so that there are no lumps.
Add seasoning and herbs and mix well.
Add a little fresh cream on top and serve hot with croutons/ toast or just enjoy it as it is.

And hey you are done before you can think anything else.

Wasn’t that easy? I am sure you’ll enjoy.

Let me know.

Product Review – Chingri Malai Curry with Hudson Canola Oil

Let me update on some more Bong food. ‘Chingri’, as we call the prawns, is very popular among Bengalis. We love batter fried prawns, prawn curries, prawn with vegetables and so many ways that we cook prawns. However, ‘Prawn Malai Curry’or ‘Chingri Macher Malai Curry’ takes the cake off when it comes to authentic Bengali Prawn preparation. Prawn is cooked in tomato & coconut milk without much of spices and has a very nice subtle earthy taste.

Sometime back I had got this Hudson Canola Oil for review. It came along with a quick recipe book which is quite handy. There must be lot of people who are unaware about this Canola oil. So I have some information about Canola oil. (This is from their website though).

What is Canola?

Hudson Canola Oil that I am reviewing here

Hudson Canola is a standard edible vegetable grade oil, a light oil with neutral taste and flavour. Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling. Canola is neutral in flavour and aroma with no distinctive taste or smell.

Canola Oil is extruded from the seeds of the yellow Canola flower.

Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content.

Any ways, I have used it now and I am quite happy with the results. It’s light and doesn’t have any strong flavour. You can cook almost anything that you would otherwise do with vegetable oil or Sunflower oil. I have used it both for curries and frying and gives quite good result. It’s very popular in SE Asia. You can even bake with it. It’s a little costly than other ones but you can definitely give it a try.

Anyways let’s get started with our recipe

All that you need

Prawns – 1 Kg (you can use white prawns, tiger prawns or any prawn which you like. Don’t take lobsters though. I have used white prawn here for this recipe. De-vein and clean them)
Lemon – 1
Tomato – make a puree of 4 large tomato – you can use canned pure as well
Coconut milk – 1 cup
Oil – 2 table spoon (I have used Hudson Canola Oil here)
Salt – to taste
Sugar – 1 teaspoon
Cumin seeds – ¼ tspn
Chili powder – ¼ tspn
Cumin Powder – ¼ tspn
Green cardamom – 1
Ginger Paste – ¼ tspn
Sugar – 1 tspn
Greem Chili – 1
Grated coconut – 2 table spoon
Soaked Raisins & Cashew nuts – ½ cup

Let’s Get Started

Place the de-veined prawns in a bowl and marinate the prawn with salt and juice of 1 lemon. Mix well and keep aside for 15 mins.

Heat a table spoon of oil in a wok and fry the marinated prawns lightly till they turn opaque & orange.

Take out in a bowl and keep aside. This will ideally take you about 2 mins. Don’t overcook the prawn at this stage else it will taste like rubber.

Add another table spoon of oil in the same wok and add the cumin seeds, green cardamom and a slit green chili.

Add ginger paste, cumin powder and red chili powder and fry for a minute.

Add the pureed tomato and cook till oil oozes out on the sides of the wok. Add little sugar and salt to taste.

Add the seared prawns and mix them well with the tomato gravy.

Add the coconut milk and cook it in low heat for few minutes.

Add the soaked dry fruits and grated coconut and cook in low heat for a minute.

And that’s it you are done. Isn’t it just simple?

An authentic Bengali Malai curry doesn’t have turmeric, onions or mustard oil (which are otherwise quite common).

It tastes best with rice.

So cook and enjoy and let me know how you liked it.

Aamer Chutney or Mango Chutney

So I am back again in this space after some centuries. Before you people forget me completely let me quickly start blogging once again and get some great recipes for you all.

That’s my new Kitchen

Hey, let me first update you on everything that has been happening from last November – that’s last when I had updated this blog – such a shame. Anyways, I have bought my own apartment (rather we have bought and not I alone) and moved in the suburbs of the city. I designed my own kitchen and love it. I still don’t have a cook so I am doing most of the daily cooking and yes Indro chips in too whenever I return late.

All this travel between work and home is leaving little time for the me-time and that’s why you see my absence from this space – of course apart from my laziness. Haha..

So what am I going to share today? Let me share a good Bengali after meal recipe. We call it “Aamer Chutney” or you may say Mango Chutney. Now green mango or raw mango is very famous all across India, people use it for chutneys and pickle. We Bengalis love our sweet and need something sweety tangy at the end of our meal. This recipe is little different from any other chutney or pickle so do read carefully. It’s really easy by the way.

All that you need:

1. Raw green Mango – 1 big mango diced keep (the skin on)

2. Lemon juice – 1 tspn

3. Salt – to taste

4. Paanch phoron*(5 whole spices)- 1 tspn

5. Oil – 2 tspn

6. Green Chili – 1

7. Turmeric powder – ¼ tspn

8. Red chili – ¼ tspn

9. Sugar – ½ cup

10. Water – ¼ cup

*Paanch phoron – This is a special spice mix which every Bong household will have. It is used extensively in Bengali and Oriya Cuisine. It’s really easy to create one if you don’t have. It requires 5 different spices – Cumin, Kalaunji, Fenugreek/Methi, Fennel seeds/Mouri and Black Mustard Seeds.

Let’s get started:

Heat oil in a pan and add ‘paanch phoron’
Add the diced mangoes once the spices start sputtering
Add salt and mix it well with the mango
Cover and cook it for 2 mins
Once the mangoes soften up add a green chili, turmeric powder, red chili powder and mix well
Add water, cover and cook for 10 mins
Once it turns mushy add sugar and mix well
Finish it off with a little squeeze of lime

Suggestions

This mango chutney is made mostly in the summers. We have it after lunch and it helps in digestion after a hearty meal.

So go ahead and enjoy and let me know how you liked it.

Payesh – Rice Kheer

If you are a Bengali you can never escape the evergreen ‘payesh’. You have any traditional function, any festival or even a birthday payesh is omnipresent.

Payesh or rice kheer is a dessert item traditionally made with milk, rice and sugar. However, there are many variations of payesh and can be made with various things like semolina, thatched rice, flour and even with Rasgulla!! Surprised… that’s what I like about cooking you can get so creative.

But this one here is a traditional payesh with rice but with some little twist. Little additions to make it even yummier.

All that you need

Milk – 2 litres
Rice – 1/2 table spoon (if you can manage ‘gobindobhog’ rice then even better)
Granulated Sugar – 2 table spoon
Green cardamom – 2 pods crushed
Condensed milk – 1 table spoon (for the added taste)
Batasha – 8-9 (sweet sugar drops)
Dry fruits – chopped almonds, cashew, raisins

Method

Bring milk to boil in a pot.

Take care to stir the milk as it reduces. Add the rice and let it cook in the milk.

Keep the gas low and stir at regular levels. If you don’t stir the milk will start sticking at the base and might get burnt.

Add crushed cardamom Add the sugar only when the rice is cooked.

It’s important to note when to add the sugar – if you add sugar before it will not let the rice cook properly. So add sugar or the sweeteners only when the rice is cooked.

Add the batasha. Batasha is made of flour and sugar. These sugar drops not only adds flavour in this dessert but also gives an amazing consistency. It helps in thickening the payesh.

Add the dry fruits and condensed milk and stir for another 2-3 mins.

Let it sit for some time and then you can serve.

It always tastes best if you let it rest for a good 3-4 hours.