Peda Elaiichi Kesar Kulfi.

Peda elaichi kesar kulfi

 

Ingredients:

1lt milk

6-7 peda

6tbsp of sugar as per ur taste

2-3 elaichi powdered and skin removed

7-8 strands of kesar.

 

Method:

boil the milk till it is 1/3rd of the original. keep stirring it and mixing the malai which gets stuck to the sides. Now add sugar and add grated peda. keep stirring it for another 5 mins so that the peda and sugar dissolve. Now switch off the gas and let it cool. Now add kesar strands in it. cool completely and fill them in kulfi moulds and freeze them for about 12 hours. Serve it.

Chilli ginger lemon pickle:

ing:

100 gms green chillies

100 gms ginger

5 lemons cut into 4 pieces

5 lemons juice.

1 tbsp salt

2 tbsp grounded mustard powder.

Method:

wash n cut chilli ginger and lemon into small pieces. N now squeeze some lemon juice in the chilli, ginger and lemon mixture. Add a tbsp of salt and 2 tbsps of grounded mustard seeds. Mix them properly and put them in clean and sterilised glass jar and close it tightly. Make a small portion of this pickle and finish it off in a week maximum. It tastes best when eaten fresh. Eat with parathas, chapatis, kachoris, puris. it tastes yummy. U will surely get addicted to it.