Rasgulla / Bengali Sweet Balls / Roshogolla

Ingredients:

1 liter Milk (full cream)

2 Tbsp Curd

2 Cup Sugar

3 – 3 ½ Cup Water

1 pinch Elachi powder

10 – 20 nos Ice Cubes

Method:

1.  Heat milk in a heavy bottomed pan, bring to boil and simmer it. Now add curd to the boiling milk and stir.

2.  Stir continuously till the milk curdles completely.

3.  Now add ice cubes and allow cooling completely.

4.  Take a muslin cloth and pour the curdled milk and filter it completely.

5.  Now wash the curdled milk in running water to remove the sourness.

6.  Squeeze out the excess water and hang it for 30 – 45 minutes.

7.  After 30 – 45 minutes, take out the paneer in a plate and start kneading this for 7 – 10 minutes.  (Kneading is very important step be’z of this you will get soft and spongy Ragullas)

8.  Now Make a Ping pong balls.

9.  Put sugar elachi powder and water in a pressure cooker and boil it.

10. Once the water is start boiling put the ping pong balls one by one in medium flame.

11. Now cover and wait for 1 whistle (in medium flame only).  After a whistle wait for 5 more minutes (Low flame only) and switch off the heat.

12.  Now let the pressure cooker to release its pressure by itself and then open the lid.

13.  After 10 – 12 minutes the balls would be doubled in size.

14.  Cool down completely and refrigerate it for an hour and serve chilled.

Note:

Use curd to split the milk as mentioned. (Add curd while milk is boiling)

We can use the whey water to make chapathi dough which makes chapathi very soft.

Kneading is very important step be’z of this you will get soft and spongy Ragullas)

Thanks and Regards,

Latha

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Adhirasam / South Indian Adhirasam

Ingredients:

1 Cup Raw Rice  

¾ Cup Jaggery   

1 Tbsp Sesame seeds  

1 Tbsp Poppy Seeds

2 – 3 Pinches Dry ginger powder

2 – 3 Pinches Elachi powder

1 Tbsp Ghee

Oil for deep frying

Methods:

1.  Wash and soak Rice for 2 hrs. Drain and spread in a cotton cloth for at least 30 – 45 minutes.

2.  Grind it to a fine powder and sieve it.

3.  Now take grated Jaggery melt it by adding enough water and then filter it (remove the impurities).

4. Now place it on gas top and heat it and make one string syrup.

5.  Meanwhile add Sesame seeds, poppy seeds, dry ginger powder and elachi powder in rice flour and mix it well (don't allow to dry the flour) and finally add the syrup and mix it well.  The dough will be sticky but not to worry just apply a spoon of oil and leave it for 1 – 2 days.

6.  Now after 2 days you will find very stiff dough but don’t worry just add ghee or milk and knead it properly.

7.  Now divide the dough in small balls

8.  Take a zip lock plastic sheet apply oil and take a ball and flatten it and make a small hole in the center, flip it on your hand and drop it in hot oil and deep fry it.

Note:

You need to flatten the ball into a thick disc otherwise it will turn very hard and crispy.

Leave the dough for at least overnight.

After 2 days or 1 day you find dough is hard then put some milk or ghee and knead it.

It’s mandatory to sieve the rice flour after grinding.

  

Thanks and Regards,

Latha

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Rava Laddoo / Rava Urundai / Semolina Sweet Balls

Ingredients:

1 Cup Rava

¾ Cup Sugar

4 Tbsp Ghee

4-5 Dry fruits (Kaju and Badam) each

2 Cardamoms

Milk (Optional) 1 to 1 ½ Tbsp Milk

Method:

1.       Dry Roast Rava in low flame till a nice aroma comes, make sure not to burn the Rava so keep stirring continuously.  Cool down and grind it into fine powder and put it in mixing bowl.

2.       Then put sugar and cardamoms in mixer and make a fine powder and put it in mixing bowl.

3.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

4.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

5.       Now start making laddoos (meduim sized balls)

6.       We can store this laddoo in an air tight container.

Optional - You can add milk and reduce the quantity of Ghee, but it will make the shelf life reduce.

Notes: 

Milk will make the shelf life reduce. Milk is used as binding agent but to increase the life we should use ghee only.

Thanks and Regards,

Latha

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Sago Laddoo / Sabudana Laddoo / Javvarisi Urundai / Tapoica Sweet Balls

Ingredients:

1 Cup Sago

¾ Cup Dry Grated Coconut or Dessicated Coconut

½ Cup Sugar or less the ½ Cup

4 Tbsp Ghee

4-5 Dry fruits (Kaju and Badam) each

2 Cardamoms

Methods:

1.        Dry Roast the Sago in low flame.  It will become crunchy and light brown. (Cool it completely)

2.       Now make a fine powder of roasted Sago and put it in mixing bowl.

3.       Then put sugar and cardamoms and make a fine powder and put it in mixing bowl.

4.       Slightly roast the grated coconut and mix it in mixing bowl.

5.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

6.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

7.       Now start making laddoos (meduim sized balls).

8.       We can store this laddoo in an air tight container.

 

Thanks and Regards,

Latha

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Rakhi / Rakshabandhan Recipes

9 Tempting recipes for Rakshabandhan

Urad dal laddoo / Ulundha Parrupu Urundai

Royal Desset / Shahi Tukda

Besan Ladoo / Kadalha Parrupu Urundai

Vinaayagar Chaturthi Special / Kozukattai

Rasmalai

Mango Kulfi

Kulfi

Rabri

Gajar ka Halwa

Thanks and Regards,

Latha

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Urad Dal Laddoo / Ulundha Parrupu Urundai

INGREDIENTS

1 Cup Urad Dal

1 Cup Granulated Sugar

75 gms Ghee

2 no Cardamoms

3 – 4 no Almond and Cashew nuts (each) (Fried)

METHOD

1. Take a wok and roast the Urad dal in low flame, till it turns golden brown. Allow it to cool

2. Take roasted Urad dal, sugar and cardamoms in a mixer Jar and make a fine powder.

 

3. Transfer to a plate, and add melted ghee over this mixture.

4. Add fried almonds and cashew nuts and mix it properly.

5. Make small sized balls. Enjoy!

Note: Don’t add too much of ghee be’z it will help you to make a balls very easily but it can’t retain its shape after placing it on a plate.

 

After adding ghee the texture of flour should be like a bread crumbs 

Thanks and Regards,

Latha

Royal Dessert - Shahi Tukada

INGREDIENTS

For toasted and fried Bread

Bread Slices(Remove the brown sides and cut 1 bread into 4 pieces)

Ghee (for Deep Fry)

For Rabri

½ liter full fresh cream milk
3-4 green cardamoms

For Sugar Syrup

½ cup Sugar

½ cup Water

For Garnishing

15-16 almonds (blanched and shredded)
2 tbsp pista (blanched and shredded)

Chandi ka vark (optional)

METHOD

For Rabri

 

1. Boil milk in a wide and heavy bottomed pan.

2. Now add green cardamoms and simmer over low heat for at least half should evaporate, when done, the color changes to an off white color.

3. Remove from the flame and bring down to the room temperature and refrigerate it.

For Sugar Syrup

4. Take a wok, put sugar and water, bring to boil till you get one thread consistency. Remove from the heat and keep it aside.  (You can remove the impurities by adding 1 tsp milk)

For toasted and fried bread

 

5. Take a pan, roast the bread slices and deep fry it, till golden brown color.

How to assemble

6. Dip the fried bread slides one by one into the sugar syrup and arrange it in a plate.

7. Now finally pour the rabri and garnish with shredded almonds, pista and chandi ka vark.

Note: You can directly deep fry the bread slices but if you roast it first it will absorb less amount of oil.

Besan Ladoo

Besan Ladoo

INGREDIENTS

2 Cups Besan

1 ¾ Cups Castor sugar (as per your taste)

1 Cup Ghee

½ tsp Cardamom powder

2 tsp mixed (fried) dry fruits (Kaju and Badam)

Few Whole Cashew nuts (for Decoration)

METHOD

1. Take a wok roast the besan with ghee on a low flame.

2. Stir the mixture continuously, and roast until it becomes light golden color.

3. You will get very appealing smell once the besan is roasted properly.

4. Turn off the heat and keep it aside. (Allow it to cool)

5. Now add castor sugar, cardamom powder and dry fruits and blend it properly.

6. Make small sized balls and decorate with cashew nuts. Enjoy!

Thanks and Regards,

Latha

Vinaayagar Chaturthi Special Kozukattai / Modak

Vinaayagar Chaturthi Special Kozukattai / Modak

INGREDIENTS

For Dough

1 Cup Rice Flour

1 Cup Water

2 tsp Cooking Oil / ghee / Sesame oil

½ tsp Salt

For Filling

2 Cups Grated Coconut

1 Cup Grated Jaggery

1 tsp Cardamom Powder

METHOD

For Dough

1. In a wok boil the water.

2. Add oil and salt in the boiling water.

3. Now add the rice flour while stirring continuously and keep it aside for 2-3 minutes

4. Grease your palm and knead the dough properly and cover it with wet cloth

For Filling

1. Take a wok roast the grated coconut for 5 minutes in low flame, now add jaggery.

2. Stir till jaggery melts and mixture blend together.

3. Finally add cardamom powder and mix it properly and keep it aside.

4. Now make small balls by greasing your hands.

How to assemble

1. Make a big goose berry sized ball from the dough by greasing you hands and flatten the ball with the help of your fingers.

2. Now place the filling in the center and bring all the corners or ends (of dough) towards the center and give proper shape of kozukattai / Modak

3. Repeat the same process for rest of the kozukattais / Modaks

4. Place all the kozukattais / Modaks in a steamer / Idli cooker and steam it for 10 – 15 Minutes and enjoy.

Note: You can add food color to dough to make modak very appealing. (tried with Jalebi color)

Thanks and Regards,

Latha

Rasmalai

 

 INGREDIENTS

250 gm chenna
100 gm sugar
1 liter full cream milk
5 gm cardamom powder
25 gm almonds and pista (Shredded)
0.5 gm saffron

For Sugar Syrup
600 ml water
300 ml sugar

METHOD

1. For sugar syrup, heat the sugar and the water.

2. Boil the milk in a heavy bottomed pan and reduce till about half the volume of milk is left.

3. Add cardamom powder, saffron, almonds and pista bring to a boil.

4. Make ping pong balls of the chenna and flatten it with the help of your palms.

5. Now boil the ping pong chenna balls in the sugar syrup for 20 minutes and drain the sugar syrup.

6. Finally put the rasgullas into the milk and again boil for 3 minutes.

7. Switch off the gas and bring it to room temperature, then place it in refrigerator and serve it chilled. 

Thanks and Regards,

Latha