Semolina Cake(कुकर में सूजी केक) In Pressure Cooker-Tutti Frutti Cake-Eggless Cake

Whisk the curd slowly and add vegetable oil, rava, sugar and mix it well.
Add half of milk & mix it well.
Add Maida & whisk slowly.
Cover lid and rest it for 15-20 min, after 15-20 min whisk again.
Add Elachi powder, baking powder mix it well for few seconds.
If required you can add reaming milk & bring Rava mix to pouring consistency.
Grease cake tin with little oil / butter.
Add Sand (Balu) in cooker, spread in evenly and heat it for 5 minutes on high heat.
Pour half of the cake batter into cake tin.
Remove Gasket & Whistle of pressure cooker.
Place cake tin, close cooker lid and cook on low heat for 30-35 minutes.
After 35 minutes remove lid and insert a toothpick at the center of the cake, if it comes out clean it means your cake is ready.
If you want you can add more Tutti fruity on the top.
Once Rava cake is cool down completely, take the cake out of the cooker.
Rava cake is ready to serve.

Rajbhog Indian Festival Sweets- (कुकर मे राजभोग)–Bengali Sweets– Easy And Quick Rajbhog In Presser Cooker- Only 30 minutes

To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
Heat whole milk in a pan and bring it to boil.
Keep stirring once a while.
When milk is boiled, turn off the heat.
Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
You can also use low calories sugar supplements if you are diabetic.
Cover and allow to come to boil.
Now put chena on the plate and add 1tsp sugar, yellow color…………………
Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
Take small portions of chena in your hand and shape them into big balls be…………….
Roll the chena balls between your palms and keep all of them on a plate.
Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
Cook on high flame until it simmers (whistle) once.
After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
Rajbhog Sweets have become puffy and doubled in size.
Now take them out in a bowl and serve it.

To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
Heat whole milk in a pan and bring it to boil.
Keep stirring once a while.
When milk is boiled, turn off the heat.
Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
Add 2.5 cup of water into the cooker on high heat.
Add cardamom powder, Jaggery, sugar and mix well.
Cover and allow chashni to come to boil.
Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
Take small portions of chena in your hand and shape them into balls.
Roll the chena balls between your palms and keep all of them on a plate.
Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
Cook on high flame until it simmers (whistle) once.
After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.