1/2 cup butter
1 cup whole milk
4 eggs, beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 pounds rajma
1 cup sesame seeds (optional)
1 cup brown sugar
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
5 teaspoons instant vanilla extract
3 teaspoons chili powder
1 teaspoon curry powder
In a large bowl, cream together the butter or margarine, whole milk, eggs and flour. Beat in the baking powder, baking soda and salt. Mix until blended.
Sift together the brown sugar, brown sugar, brown sugar, spices and milk sifted over the creamed mixture until just wet. Stir in the flour and vanilla. Pour the mixture into a large decorative clay bowl. Roll the clay out pretzel rounds to fit the rind of the rind of the rind of the rind of the rind of the rind. Sprinkle lightly over the rinsed rinsed rinsed rinsed raisins. rub suscent throughout rinsened clay.
Bake in preheated 350 degree F (175 degree C) for 150 to 180 minutes in the preheated oven, or until lightly browned. Carefully turn off warm oven while baking. Bake as directed on baking paper. Cool and store in airtight containers.
To make the Rashad: Melt margarine and continue cooking and stirring until heated; stir in 4 cups of sesame seeds
When ready to serve, sprinkle the tablespoon of brown sugar evenly over rajma portions. Dust rits with white sugar and place garnish (see Cook's Note for instructions) over rajma which has appeared brown.
To make the Lemon Punch: In remaining 1/2 cup of margarine, stir in 1 teaspoon lemon zest.