Malai Ki Puri Deep Fried Balls Of Cream And Flour Served In A Cardamom Flavored Syrup Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

Steps:

• Combine the all-purpose flour and rice flour in a medium mixing bowl and mix well. Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours.
• Once the batter has fermented, add the food coloring gel or turmeric powder. The food coloring gives the jalebi a nice orange color and the turmeric results in a more yellow jalebi.
• The fermented batter should be the consistency of pancake batter. If it's too thick, add water 1 tablespoon at a time until you have the right consistency. If too thin, you can add a little flour. To make good jalebis, the consistency of the batter is very important. If it is too thin, you won't get a nice round shape and it will be more like tape. And if it is too thick, the jalebis will be fat and soft. Transfer the batter to a squeeze bottle or piping bag with a 4- to 5-millimeter opening.
• Combine the sugar, cardamom, saffron and 3/4 cup water in a small saucepan. Cook over medium heat until the syrup is thickened slightly and sticky, 5 to 7 minutes. Add the lemon juice. Keep warm.
• Add about 1 inch of oil, ghee or a combination to a wide Dutch oven or deep saute pan. Attach a deep-frying thermometer and heat over medium-high heat to 340 degrees F. It is important that the oil be medium hot. If it's too hot, the jalebis will brown, and if it's not hot enough, they will turn out flat.
• Squeeze out the batter into the hot oil in concentric circles or spirals from the inside out, 3 to 4 inches wide, ending with one quick stroke back toward the middle of each jalebi so it doesn't unfurl (see Cook's Note). Keep piping jalebis until the pan is about half full. Cook the jalebis, flipping them over, until crispy, about 45 seconds on each side. Use a slotted spoon or tongs to remove to a paper towel lined plate or tray. Repeat with the remaining batter.
• Dunk the jalebis into the warm syrup. Depending how sweet you like your jalebis, you can either let them soak in the syrup for about 10 seconds or just do a quick dip. The jalebis are best eaten immediately. If not eating the jalebis right away, don't dip them in the syrup until ready to eat. Instead, heat up the syrup and dip the jalebis just before eating.

Steps:

• Mix all the ingredients for the Koftas together.
• Divide the mixture into equal portions.
• Shape into balls.
• Flatten each ball.
• Place 1/2 tsp.
• of chopped nuts and raisins in the center of each ball.
• Close the ball (you may use a little water to seal the ball with your fingertips).
• Prepare all koftas in this way.
• Heat oil in a wok and deep fry the koftas till golden brown on either side.
• Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
• Now for the gravy.
• For that, heat 1 tbsp.
• of oil in a pot.
• Add the ginger-garlic paste.
• Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
• Add onions and fry till golden in colour.
• Add 2 tbsps.
• of water.
• Mix well.
• Add chilli, turmeric and corriander powders.
• Add 1/2 cup of water.
• Cook for 5 minutes, stirring occasionally.
• Add salt to taste.
• Add 1-2 tbsps.
• of cream and cook for a minute.
• Remove from heat.
• Place koftas in a serving dish.
• Pour the gravy over them.
• Garnish with mango powder, cream, almond flakes and corriander leaves.
• Serve hot.