Ras Malai

Ras Malai is a Bengali dessert, dumplings made with paneer and soaked in sweet, thickened milk flavored with cardamom and served after meal. Rasgullas are soaked in sugar syrup, ras malai is soaked in sweet flavored milk. It is commonly served in Indian weddings and other occasions. This recipe has 2 steps, making rasgullas and then to soak in sweet flavored milk. You can make rasgullas at home or you can use store bought also. Lets learn how to make Ras malai following these steps.

Ingredients:

12 rasgullas
3 cups of milk
sugar (adjust to your taste)
1/2 tsp cardamom powder
sliced almonds & pistachios for garnishing
2 pinches of saffron, mixed with few tbsps of milk

Method:

1: Boil the milk in a frying pan on medium heat, stirring frequently until the milk reduce to about 2 cups.

2: Add cardamom powder, sugar, saffron and boil for another 5 minutes.

3: Squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.

4: Add the flattened rasgullas or ras malai patties in the milk and cook on low flame for 5 minutes so that they will absorb the sweet syrup.

5: Garnish with sliced almonds and pistachios.

6: Refrigerate and serve chilled.

Note:
Instead of using sugar you can use 1 cup sugar syrup, which get from the rasgullas and the recipe follows same. 

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Mango Rasgulla Delight

Mango rasgulla delight offers a traditional syrupy, freshly prepared cheese based dessert of Bengal. This is one of the best and innovative experiment in my kitchen. The main ingredients of these recipe are rasgulla and mango pulp. They are easily available in any indian grocery store or you can prepare rasgullas at home. When i prepared rasgullas for 1st time, they were little bit hard and with those rasgullas i prepared this recipe as i had some mango pulp in fridge. My hubby liked it a lot. What about your's?

Ingredients:

2 rasgullas
1 scoop vanilla icecream
1/4 cup mango pulp
1/2 tsp cardamon powder
almonds & pistachios, for garnishing

Method:

1: Drain all the syrup from rasgullas, crumble it and keep in a bowl.

2: Whisk vanilla icecream and mango pulp in an another bowl, pour this mixture on the crumbled rasgullas.

3: Sprinke cardamon powder, garnish with almonds & pistachios and serve.

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Gulab Jamun

Gulab Jamun is a popular dessert in India. This tasty dessert has countless fans.Deep frieds balls of khoya dough are immeresed in the warm sugar syrup flavored with cardamom seeds and dry fruits. Instead of khoya, am using milk powder and flour to make gulab jamuns. I hope you enjoy.

Ingredients:

3 cups milk powder
1 cup all purpose flour (maida)
1 cup milk
pinch of baking soda
2 tbsps ghee
oil for deep frying

For syrup:

2 cups sugar
1 1/2 cup water
1 tsp cardamom powder
1 tbsp sliced almonds and pistachios

Method:

1: In a bowl mix together milk powder, all purpose flour, baking soda, ghee and milk for the gulab jamuns.

2: knead them slowly for few minutes until they turn as smooth dough..cover them and keep aside for half an hour.

3: In a large pan, add water, sugar, and bring them to a boil.

4:  Let the syrup boil for a minute then remove it from the heat. Stir the syrup until the sugar is dissolved. Now add the cardamom powder and keep aside.

5: Make small balls from the dough without any cracks..if there is some crack, roll them again in ur palms for few seconds.

6: Heat oil in a pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

7: Place the gulab Jamuns in the frying pan. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.

8: Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.

9: The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving

10: Garnish with sliced almonds and pistachios and serve!!!!!!!

Note:

1:  If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.

2: Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.

3:  Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

4: Gulab jamuns will expand in double the volume, so give them enough space while frying.

5:  Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.

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Shakkar Para

Shakkar Para is a popular sweet snack of Rajasthan. Shakkar means sugar in Hindi and para is a piece of pastry. They are square or diamond shaped pastry squares, coated in sugar syrup. This is one of the most traditional Diwali and Holi sweet snack. It is served as prasad in some temples also. Enjoy this diwali with yummy and tasty SHAKKAR PARAS.

Ingredients:

1 cup all purpose flour (maida)
1/4 cup sooji
2 tbsps oil or ghee
pinch of salt
1/2 cup warm water to make dough
oil or ghee for deep frying

For Syrup:

3/4 cup sugar
1/2 cup water

Method:

1: Mix flour, sooji, salt, oil or ghee in a bowl and make a stiff dough adding water slowly as needed. Knead it well.

2: Cover the dough and set aside for 15-20 minutes

3: Divide dough in two equal parts. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and 1/2 centimetre thickness.

4: Prick them with a fork all over the rolled dough, so the paras do not puff when frying.

5: Using an knife  make diagonal linear cuts all the way across the circle, roughly 2 cm. apart. Now make diagonal cuts in opposite direction. You will now have diamond or square shaped ‘pare' of approximately 1 1/2 cm. size each. Lift them off on to a plate, using a flat spatula.

6: Heat the oil or ghee in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.

7: Make sure to place just enough  paras to cover top of the oil in frying pan. Fry the  paras until both sides are a light golden-brown.

8: Let the shakkar paras comes to the room temperature and they should be crisp.

Making Sugar Syrup:

1: Make Sugar syrup by boiling water and sugar in a panon medium-high heat, until you have a syrup of 3 wires. To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb. 

2: Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.

3: Take out and allow to cool on a tray or plate, making sure that they are not clumped together. If a few stick together, they can be separated when cold.

4: Shakkar paras can be stored for several weeks in airtight container.

Note:

The syrup must be 3 wire consistency or the shakar-paras will get soggy.

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Bombay Karachi Halwa

Karachi halwa is a popular Indian sweet. Even though Bombay has changed to Mumbai and Karachi has become a part of Pakistan, this old Indian sweet is still sweetly called "Bombay Halwa" or "Karachi Halwa" or "Bombay Karachi Halwa". In this recipe, the quantities are very important. I am very happy to say that its my 100 th post in blog.

 

Ingredients:

5 tbsps cornflour
2 tbsps ghee
1 tsp lemon juice
1 1/2 cups sugar
1 tsp cardamom powder
1/2 cup cashewnuts, break into small pieces
3 1/2 cups water
food colour (pinch) - red or orange

Method:

1: In a pan or bowl, add sugar, 3 cups water and bring it to a boil. Then add lemon juice and after few seconds switch off the flame. We dont want sugar to crystalise back, that's why we added lemon juice.

2: In a small bowl add 1/2 cup water, corn flour and mix well without any lumps.

3: In a non stick pan add ghee, (do not switch on the flame now)  cornflour mixture to it and mix, now switch on the flame very low and keep stirring.

4: When the mixture is thicking, switch off the flame and add sugar syrup little by little and keep mixing to avoid lumps repeat the same till syrup is completed. Sugar syrup should be hot.

5: Now switch on the flame and keep mixing, slowly increase the flame and keep stirring.

6: Add cardamom powder, food colour (i used lemon yellow colour), cashewnuts.

7: When the mixure will be thick, transparent, looks like jelly and begun retreating from the walls of non stick pan, it's time to transfer the mixture in a plate.

8: Grease the plate with ghee and pour the mixture immediately. Keep aside for 1hr and then cut into small pieces.

 

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Gulgula

Gulgulas are like lightly sweetened mini donuts. In India these are made for special occasions. This is a quick and easy  recipe to make when you are craving for something sweet. It's the first time i made gulgulas for diwali and they turned out very well. Thanks to my mom for this wonderful and yummy recipe.

Ingredients:

1/2 cup wheat flour
1/2 cup sugar
1/4 tsp fennel seeds (saunf)
1 tsp oil
1/2 cup lukewarm water (use as needed)
pinch of baking soda
oil to fry

Method:

1: Mix wheat flour, sugar, fennel seeds, oil and baking soda, add water slowly as needed to make the thick consistency batter. Leave the batter aside for half an hour.

2:  Heat oil in a pan on medium high heat.

3: The frying pan should have about 1inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).

4: Slowly drop 1 teaspoon of batter at a time in to the oil. Don’t over crowd the frying pan as the gulgulas expand double in volume.

5: Fry the Gulgulas golden brown all sides, turning them occasionally. It will take 2 to 3 minutes.

6: Remove the gulgulas and place over a paper towel so the excess oil is absorbed.

Note:

1: If oil is not hot enough gulgulas will stick to the bottom of the frying pan.


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Churma Laddo

Churma ia a traditional Rajasthani sweet made with wheat flour and the laddus made with churma are known as churma laddo, which is a favourite of Lord Ganesha.Let us learn how to make them.

Churma Laddo

Ingredients:
2 cups wheat flour
1/4 cup sooji/semolina
2 cups ghee
1 cup powdered sugar
1/2 cup water
1/2 cup milk
1 tsp cardamom powder

Method:

1: Mix wheat flour, sooji, 2 tbsp ghee. Add milk and water and knead into a dough.

2: Heat ghee in a frying pan. Make small balls/muthias out of dough (shape is not important). Deep fry the balls/muthias a few at a time in ghee on low heat till it becomes golden brown in colour.

3: When they cool down, churn and grind them to  make a coarse powder.

4: Mix ghee (left over from frying) and  fry it for 5 minutes on low heat.

5: Allow it to cool completely and add powdered sugar, cardamom powder, mix well. Now the churma  is ready.

6: Prepare the laddus of the churma and you can store it in airtight container for about 15 days)

Note:

When the churma is ready check whether you can make the laddus. If they break mix some more ghee.



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Rasgulla

Rasgullas are homemade cheese or paneer balls soaked in sugar syrup. This recipe is made using a pressure cooker.

 Rasgulla

Ingredients:

4 cups milk
2 tbsp lemon juice
4 1/2 cups water
1 1/2 cups sugar

Method:

Paneer:

1: Mix lemon juice in half cup of hot water and keep aside.

2: Boil the milk in a heavy bottomed pan over medium heat stirring occasionally.

3: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. You will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.

4: Strain the whey and add the chenna to a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.

 5: Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.Taking the right amount of water out of the paneer is the most important part of this recipe.


Rasgulla

1: Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

2: While the sugar syrup is cooking, make small smooth balls of the kneaded chenna (paneer). Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.


3: Make sure  the pressure cooker is large enough to accommodate the finished rasgullas, as they will expand to about double in the volume while cooking in tthe syrup.

4: Turn off heat. Once the pressure is off, open the lid. Rasgullas should be little spongy. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.

5: Remove onto a serving dish, bring to room temp, refrigerate and serve chilled.

Note:
Do not worry if the rasgullas are too hard or broken,use them to make mango rasgulla delight or rasgulla chocolate delight.

Chum Chum

Chum Chum is a very delicious, traditional, oval shaped Bengali sweet made with paneer. It just melts in mouth.

Chum Chum

Ingredients:

Paneer made with 4 cups of milk
2 cups sugar
5 cups water
pinch of yellow food colour

For garnishing:

1 tbsp sliced pistachios

Method:

1: Add food colour in few drops of water.

2: Put the paneer in a bowl, add the coloured water and knead till the paneer is absolutely smooth.

3: Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.

4: Prepare sugar syrup by adding sugar and water in a large pan as the chum chum will double in volume while cooking in the syrup.

5:When the sugar syrup boils, add the paneer balls to the syrup and bring it to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.

6: Open the pot cover, turn the chum chums over and cook for another 15 minutes.

7: Turn off the heat and let it sit for 10 more minutes.

8: Remove the chum chums from the syrup.

9: Garnish with pistachios and  serve chilled!!!!