4. Rajma Galouti Kebab
Try out the vegetarian version of the famous Lucknowi Galouti Kebab, with these melt-in-the-mouth Rajma Galouti Kebab.
Ingredients
- 2 cups rajma or kidney beans, soaked overnight
- 6 cups water, to boil
- 1/2 tsp salt
- A pinch of baking soda
For masala:
- 10 cashew nuts, soaked
- 2 tbsp fried onion
- 1 green chilli
- 2 cardamom pods or elaichi
- 3 tbsp saffron water
- 1 inch ginger
- 1 tsp kashmiri red chilli powder
- 1 tsp garam masala
- 2 tsp salt
- 1 tsp ghee
- 1/2 cup roasted besan or gram flour
- Oil, for frying
Instructions
- Firstly, pressure cook the rajma with water, salt and baking soda.
- Then grind them to a coarse paste.
- Grind soaked cashews, fried onion, green chilli, ginger, cardamom with saffron water.
- Add the grinded paste to the rajma paste.
- Then add all the spices, ghee and besan.
- Heat a non-stick pan or tawa, apply some oil and roast the kebabs on medium flame from both sides.
- The melt-in-the-mouth Rajma Galouti Kebabs are ready!
5. Gulkand Caramel Pudding
One flavour that I love in my desserts is Gulkand. So here’s my version of the perfect Diwali dessert in. gulkand flavour, the smooth and creamy Gulkand Caramel Pudding.
Ingredients
For layer 1:
- 1.5 cups digestive biscuits, grinded or crushed
- 3 tbsp salted butter
For layer 2:
- 1 cup milk
- 200 ml whipping cream
- 1/3 cup powdered sugar
- 2 tbsp gulkand
- Few drops of rose essence
- Few drops of pink/red colour
- 1/2 tsp agar agar
For layer 3:
- 1 cup milk
- 200 ml whipping cream
- 1/3 cup powdered sugar
- Few drops of vanilla essence
- 1/2 tsp agar agar
For caramel garnish:
- 1 cup granulated sugar
Instructions
- For the first layer, add butter to crushed digestive biscuits. Mix well and add it at the bottom of each serving glass or bowl. Press it gently.
- For the second layer, in a pan whisk milk and cream with gulkand, sugar and agar agar.
- Boil the mixture, while continuously whisking.
- After it begins to boil, simmer it for 2 minutes and add in rose essence and pink colour.
- Then take off from the gas and pour it into the serving glasses over the biscuit layer.
- Refrigerate it for 15-20 minutes.
- Meanwhile, repeat the same process for the second layer.
- Pour the second mixture over the first layer and let it set for 4-5 hours in the fridge.
- For the caramelised topping, in a pan add 1 cup sugar and allow it to caramelise.
- Once it begins to caramelise, keep stirring it till desired consistency is achieved and it has melted completely.
- Switch off the gas and while its still hot, grease the back of a steel paddle or spoon and using another spoon, pour the caramel over it in a zig-zag manner.
- This way you can make some caramelised shells.
- Garnish them over the Gulkand Pudding.
- Your smooth and delicious Gulkand Caramel Pudding is ready!