Sitafal Phirni,Custard Apple Phirni,Mithai Recipe

preparation time -  15 minutes
Cooking time        - 20 minutes
Serving                  - 4 persons




Ingredients:

Full fat milk                                           1 ltr
Rice flour (chawl ka atta)                       4 tbsp
sugar                                                       4 to 6 tbsp
custard apple(sitafal pulp) deseeded      1 1/2 cups


Method:

1. Make a smooth paste using the rice flour and 1/2 cup cold milk.
2. Mix this in remaining  milk and sugar and bring to a boil over a                                          medium flame stirring continuously.
3. Simmer for 5 to 10 minutes till the mixture thicken and rice flour                                                   is cooked.
4. cool completely and add the custard apple pulp.
5. mix well and chill for 3 to 4 hours
6. served chill.

HYDERABADI DHAI BHALLE

Ingredients:
2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
A pinch of Baking Soda
½ tsp. Salt
A pinch of Asafoetida (Heeng)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Cumin Powder (Pisa Zeera)
Plain Yogurt
Cooking Oil (for deep frying)
Chaat Masala (for garnish)
Imli Chutney (for garnish)

How to make Hyderabadi Dahi Baray:
Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)