CURDLED MILK

firstly, in a large bowl take 2 cup of spoiled milk.

1

WHEAT FLOUR - 1 CUP

add 1 cup wheat flour, ¼ cup rava and ½ tsp salt

2

MIX WELL

mix well making sure everything is well combined.

3

WATER - HALF CUP

further, add ½ cup water, whisk and mix forming a smooth batter

4

CHILLI - 2 CHOPPED

now add ½ capsicum, 1 carrot, 2 tbsp coriander, 2 chilli, ¼ tsp turmeric and 1 tsp cumin.

5

MIX WELL

mix well combining everything well.

6

HOT TAWA

now pour the batter on hot tawa and spread slightly.

7

SIMMER - 1 MINUTE

spread some oil on top of the dosa, cover and simmer for 1 minute

8

FLIP OVER

flip over and cook both sides.

9

READY TO EAT

finally, enjoy wheat dosa with chutney.

10

SPOILED MILK

firstly, in a large bowl take 2 cup of spoiled milk.

11

MAIDA - 1 CUP

add 1 cup maida, ¼ cup rice flour and 1 tsp cumin

12

SALT - HALF TSP

also add 2 tbsp onion, 2 tbsp coriander, 2 chilli, ¼ tsp baking soda and ½ tsp salt.

13

WELL COMBINED

mix well making sure everything is well combined.

14

HOT OIL

further dip hand in water, and drop ball sized batter in hot oil

15

FRY - MEDIUM FLAME

fry uniformly, keeping the flame on medium until the pakoda turns golden brown and crisp

16

DRAIN OFF

drain off the pakoda to get rid of excess oil.

17

READY TO EAT

finally, enjoy crispy pakoda with chutney.

18

SPOLED MILK

firstly, strain out 3 cup of spoiled milk to collect paneer from the milk.

19

MASH SMOOTH

transfer the paneer into large kadai and mash smooth keeping the flame on low.

20

MILK POWDER - 1 CUP

add 1 cup milk powder, ¾ cup condensed and mix well

21

MIX WELL

cook until the mixture starts to separate the pan.

22

CARDAMOM POWDER

now add ¼ tsp cardamom powder and ¼ tsp saffron food colour.

23

HOLDS SHAPE

mix well until the mixture starts to hold the shape.

24

MARK DESIGN

cool the mixture slightly, and shape to peda and mark design of your choice.

25

READY TO EAT

finally, enjoy milk peda or store in an airtight container for a week in the refrigerator

26