Rasbhari Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:

Boil milk, once it starts to boil switch off the flame, add lemon juice and keep stirring, after 2-3 minutes the milk will separate and using a muslin cloth, drain this mixture. Squeeze all water from this chenna, hang it for 1 hour so that all water drips from it. In a pan boil water and sugar. Meanwhile knead the chenna with your palm for about 6-8 minutes gently. Add flour and once again knead gently to form a smooth dough. Make very small and smooth balls of this chenna.
Make sure there are no any cracks on the chenna balls. In boiling sugar water transfer all the balls, cover with a lid and boil for 5 minutes. After 5 minutes remove lid with the help of spoon turn all rasbhari gently and cover the lid again. Boil this for 15-17 minutes. After 15 minutes remove lid switch off flame, wait to cool down. Now add rose water, cardamom powder and saffron. Refrigerate and enjoy chilled.

Method:

Mix together the flour, oats, parsley, dried milk, and salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. Depending on the season you may need to add a bit more in winter or a bit less in summer. To make biscuits using a dog-bone cutter, roll the dough about 1/4″ thick, and cut with a cutter. Bake the biscuits at 180 degrees c for about 20 minutes until done and dark golden brown and dry and crisp all the way through. Cool on wire rack.