Rasmalai Trifle Bowls Recipe | Masala Mornings | Masala TV | Shireen Anwar | Dessert

Method:

Boil 1 ½ cup water and add in 2 packets of strawberry jelly, mix, set in a plate, cut in a small cubes and keep aside. Drain the liquid from the food cocktail, beat cream cheese in a bowl till light and smooth, add prepared chilled custard, condensed milk, tetra pack cream, beat until smooth.

To assemble:

Place a ras malai into each serving bowls, pour a couple of tbsp of ras malai milk on it, pour a layer of cream cheese custard, next layer a generous amount of fruit and jello on top of custard, you can prepare this dessert in a large dessert dish as well. Serve chilled.

Method:
Boil paye with salt and 12 cups water till tender. In a blender, blend together onion, ginger garlic, salt, coriander powder and chili powder. Heat oil, add bay leaf with blended masala, cook for 10 mins till oil comes on top, add yogurt with boiled paye, cook till done. Lastly add coriander, green chilies and all spice powder. Serve with nan.

Method:

Boil rice with salt and drain water. In a pan heat butter, sauté ginger garlic paste, chili flakes, cumin powder, vinegar, chopped coriander, add the boiled rice to it stir for 1 min, remove the rice in a large serving dish which has a lid, your rice should form first layer in the dish. In a small mixing bowl mix together yogurt, cream, cream cheese and ketchup. In a small sauce, heat oil, add mustard seeds with jalfrezi spice mix, quickly add this oil to the whisked yogurt mixture, spread this prepared chatni over the rice layer in the dish.

For boti:
heat oil shallow fry tikka botis , add cubes of onion, sugar, simmer for 5 mins, spread this mixture over the chatni layer in the dish, now give dum of coal and serve.