EGG MOHAN BHOG How to Prepare -Make -Cook ?
EGG MOHAN BHOG Recipe
Ingredients:
• ½ litre milk;
• 2 eggs;
• 2 tblsps. Each of ghee and rava;
• 4 tblsps. Sugar,
• ½ tsp. Cardamom powder,
• a few drops of saffron essence;
• 25 grams blanched and sliced nuts like almonds and pistachios;
Method:
1. Beat the egg whites till frothy, then add the yolks and beat nicely
once again.
2. Heat ghee, add rava and fry to a cream colour.
3. Add milk, sugar and cardamom powder and cook over a slow fire till
all the moisture is absorbed.
4. Put in the eggs and keep on stirring till the mixture leaves the sides
of the vessel.
5. Mix in essence and remove from fire.
6. Serve decorated with nuts and raisins.
7. Most of the Bengali mitbais are made from paneer.
8. To make this paneer take 2 ½ litres milk, 2 tsps. Essence of
lime.
9. Boil 1 litre water, remove from fire and put in the lime essence.
10. Cover and set aside to cool.
11. Bring the milk slowly to a boil, stirring all the time to prevent
the cream from forming.
12. Remove from fire and cool till bearably hot, then go on putting little
lime water at a time stirring at the same time till the milk curdles.
13. Set the vessel aside till the paneer settles down and you can see
only water on the top.
14. Take big piece of muslin cloth and very carefully lower it into the
vessel without disturbing the paneer, flatten it on the paneer and remove
the collected water on the top with the help of a glass.
15. When you have removed all the water, put the paneer into the muslin,
tie the muslin to form a bag and hang it up from a nail in the wall.
16. When all the water has dripped off, remove the paneer from the cloth
and knead it to a very smooth mixture with your hands.
17. Now the paneer is ready to be used in the sweatmeals.
 |
|
|
|
|
|
