Rangeela - Holi Special
by Hetal Kamdar
Ingredients (1/2)
- 1- liter full cream Milk
- 2 tbsp. Sugar
- 2-3 choppedCalcutta meetha paan leaves
- 1- liter full cream milk
- 2 tbsp. lime juice
- 3 tbsp. icing sugar
- 1 tsp Maida
- 23 tsp. milk
- 1 tsp rose chutney
- 1 tsp rose syrup
- 2-3 dry rose petals
- 1 packet Amul cream
Ingredients (2/2)
- 1 cup powdered sugar
- 15-20 saffron strands
Step 1 of 8
Chop the Calcutta Meetha paan leaves (Beetle Nut leaves) and add little milk to it.
Step 2 of 8
Puree it with a blender and keep it aside.
Step 3 of 8
Pour milk into the deep and heavy pan and let it boil.
Step 4 of 8
Once the milk starts to boil, lower down the flame.
Step 5 of 8
As soon as the layer of cream appears at the top of the milk shift it towards the rim.
Step 6 of 8
Do the same with the next layer of the cream when it appears.
Step 7 of 8
The cream layer collected at the corners of the pan will start to dry and become thick.
Step 8 of 8
Once a thick layer of the cream gets accumulated at the rim and the milk reduces to 1/3 add sugar and paan puree.
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