For the quick filling
2 Tbsp powdered sugar (or according to taste)
2 Tbsp cocoa powder
3 Tbsp flour / maida
3-4 drops of vanilla essence
2 Tbsp milk
2 Tbsp vegetable oil
Take a bowl.Add all the dry ingredients in it.Mix it well.
Now mix in the wet ingredients.Make a paste.
Take a microwave friendly dish grease it well and pour all of the mixture.Microwave it for a 6-10 minutes on high temperature (Depends on your microwave.) Check it with a toothpick test and keep aside for cooling.
Then crumble it with your hands.
1-2 cup Refined flour
1/2 tspn Salt
1 tspn Sugar
Take all the ingredients in a bowl except water and knead it well with the help of water.
Now take small ball out of it and roll it like a puri size(quite thin).
Then put some of the crumbled cake on it and shape it like momos.
Then steam it for 20-25 minutes.
Now for serving place momos on a serving plate and pour some hot liquid chocolate over it and garnish it with chocolate shavings.
2 cup -dry milk powder
6 tablespoons -all-purpose flour
4 tablespoons -ghee(melted)
1 teaspoon -baking powder
1 cup -warm milk
1 pinch- ground cardamom
2 cups- white sugar
Oil for deep frying
In a large bowl, stir together the milk powder, flour, baking powder, and cardamom powder. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
In a large skillet, stir together the sugar, water, rose water and cardamom. Bring to a boil, and simmer for just 5-10 minute. Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into small balls. Reduce the heat of the oil to low, and fry the balls in batches. After about 5 minutes, they will expand to twice their original size,Turn them frequently until light golden. Remove from the oil,and
Place the balls into the syrup.Serve hot immediately, or chilled.
Milk(for chena/paneer)- 1 ltr
Milk – 1 ltr
Sugar or (to taste)- 1 cup
Cardamom powder – 1 tsp
Chopped almond – 2 tbsp
Lemon juice – 2 tbsp
Ghee – 1 tsp
Heat two milks in two different vessel and bring it to boil.When it comes to boil add lemon juice slowly in one of these vessel.Then it starts to curdle,Now strain it by using a fine muslin cloth.
Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.Drain water from it completely and add it into the another vessel of milk and bring the flame on medium.Stir it continuously don’t let it catch at the bottom.When it become thick add sugar and cardamom powder an mix it.Cook for another 20 -25 minutes or until it thickens up.
Now grease a plate with ghee and spread the milk mixture on the plate about 1 1/2 inch thick and sprinkle the almonds over it.Cover it with a foil and keep it in refrigerator for 8-10 hrs and let it set.Then take it out and cut into pieces as you like and serve.