Naariyal ke Laddoo

Naariyal Ke Laddoo

Even though I usually prefer to follow traditional method for any sweet dish, Naariyal ke Laddoo with condensed milk is a very quick way to prepare these traditional laddoos. However, this time condensed milk was also Homemade Condensed Milk/Milkmade during Janamashtmi festival, so I decided to go ahead with this no-fail quick-fix recipe for preparing Naariyal ke laddoo.

Janmashtmi celebration

Naariyal ke Laddoo

While celebrating Janmashtmi, we keep fast (vrat) for whole day. This  fasting is different than our usual fasting days as this day we don’t use grains and white salt to prepare prasad and food. Everything is prepared with milk or milk based products, dry fruits, fresh fruits and fruit based flours. So I prepared these laddoos for prasad.

This best part about this recipe is that there are no difficult steps to follow. We can make our kids also join-in in the preparation. Just prepare condensed milk one day in advance and next day delicious Naariyal ke laddoo will be ready within 30 to 40 minutes! We can add Khoya/Mawa also to enhance the taste.

Just like Naariyal ki burfi (coconut burfi), I used desiccated coconut powder in laddoos too. But if you want, you can use fresh coconut also. If so, remember that as fresh coconut has a lot of moisture, you will need more quantity of fresh coconut powder than written in the recipe.

Ingredients :

Condensed Milk 250 gms

Desiccated coconut powder 250 gms

1/4th cup extra coconut powder to roll out laddoos

Process :

Pour condensed milk in a big broad pan so that mixing is easy. Add coconut powder in condensed milk and mix it well. Mixture should be thick enough to roll it as firm round balls. If required, add some more coconut powder to get the right consistency.

coconut powder and condensed milk

thick mixture of coconut powder and condensed milk

Now take a little amount of mixture and give it a round shape of laddoo with your palms.

laddoo is ready

Roll this laddoo in dry coconut powder and repeat the process for all laddoos. And job done!

roll laddoo in coconut powder

Naariyal ke Laddoo

Isn’t this the fastest way to prepare delicious naariyal ke laddoo!! For longer shelf life keep these laddoos in the fridge.

Naariyal ke Laddoo

 

Rabdi / Rabri

In India milk sweets are prepared with a wide range of varieties. Some are done by curdling the milk, like Rasgulla , or by thickening milk, like Rasmalai  or by thickening and then curdling the milk and so on… Rabdi or Rabri is prepared by thickening the milk and simultaneously collecting the milk cream (malai in Hindi) during the process of thickening and later adding it in the milk. Rabdi is generally served with other sweets such as ghevar, malpua, sweet bread toast, gulabjamun etc to enhance the taste, flavor and richness of sweets. But you can have it independently too. It has a thick creamy consistency of milk with small chunks of malai (milk cream). Rabdi tastes best if served chilled. So for your guests you can prepare it one day in advance.

Rabdi is prepared using full fat milk. It is a long time process and it needs our complete attention. Once milk is boiled, it is left on sim heat till the volume reduces to 1/4th quantity of the initial volume. While milk is becoming thick or concentrated, a layer of milk cream (malai) keeps appearing on the top of the milk. We have to collect this milk cream at regular intervals all around the sides of the milk vessel. 

Now if you are using a light weight vessel, then this cream might get burnt and even milk will be stuck at the bottom of the vessel despite stirring. So always use thick heavy bottomed vessel to prepare Rabdi /Rabri. 

While milk is thickening, it will change its colour to pale yellow and it can be served just like that after adding cardamom powder. But you can make it more flavored and attractive by adding saffron and by garnishing with a few dry fruits. 

Doing some workout is advisable after relishing this delicious milk sweet as it will add on a lot of calories!! 

INGREDIENTS :

Full fat milk 1 litre 

Sugar 1/4 cup 

Saffron strands 5-6

Cardamom powder and your choice of finely chopped dry fruits. 

PROCESS:

Boil milk in a big heavy bottomed broad vessel. Usually in India we use kadai/ wok. It is a broad vessel and is helpful in collecting the milk cream around its edges and in making the milk evaporate faster. 

Once milk is boiled, take out 2 tbsp milk in a bowl and add saffron strands to it. Reduce the heat to sim and let the milk become thick. After 5 minutes, add 2 tbsp saffron milk in the vessel. Keep stirring in between to avoid it sticking or burning at the bottom of the vessel (kadai/wok) . Simultaneously keep collecting the milk cream (malai) around the sides of the vessel. 

Milk collected on the sides of the wok

Add sugar once milk has reduced to half of the quantity you originally started with. With the addition of sugar, milk will again become diluted. So let it keep boiling for some more time and when milk remains 1/4th of the of the initial quantity, switch off the heat. 

With flat spatula slowly remove all milk cream from the edges of the vessel. If you are having difficulty in removing the milk cream, then pour thick milk from the vessel on it and it will come out easily. 

Cream removed from the edges

Add cardamom powder after the cream cools down and add a few chopped nuts while serving. 

 

Rasgulla

I am a complete dessert person who doesn’t need any excuse to gorge on sweets. And if I have homemade dessert, I just keep on searching for an excuse to go again and again into the kitchen.

During summer you just don’t feel like having high calories sweets.You crave for something light which can be digested easily. So I prefer to prepare sweets from paneer during the summer season.

Rasgulla from paneer can be the base dish for many sweets. So you first learn to prepare Rasgulla (believe me, its not so difficult as it seems) and the rest of the varieties will be very easy to prepare.

IMG_20190403_190751132-01.jpeg

 

The secret of preparing the best spongy rasgulla is in the right technique for preparing paneer. While searching for a good recipe for Rasgulla, I found a video by Vahvah chef about preparing rasmalai. After watching this video i mastered (not at all exaggerating) the way to prepare rasgulla. This is the picture of when I made rasgulla successfully for the first time…

FB_IMG_1530604700236

Later I tried rasmalai, rajbhog and cham- cham (malai-sandwich) successfully with the base of all these sweet dishes as rasgulla with little variations. I will be posting all of them in the blog, but first I am starting with Rasgulla recipe …..

IMG_20190403_181515146_BURST000_COVER_TOP.jpg

Ingredients :

I kg full fat milk
I lemon juice(can be replaced with 1 tbsp vinegar)
2 cups sugar (granulated)
4 1/2 cup water
Seeds of 2-3 whole cardamom(optional)
Keep ready one tray of ice cubes
Method:
Squeeze out lemon juice, sieve it, add equal amount of water to the lemon juice and keep it separately.
Boil milk and pour lemon juice into it..
The moment milk starts curdling switch off gas…milk is so hot that it will curdle.

IMG_20190403_163429711.jpg
When whole milk is curdled nicely…immediately pour this in a strainer which is covered with muslin cloth … add ice cubes.

IMG_20190403_163537090.jpg
Let the chhena remain in muslin cloth and wash this nicely in running water so that no taste of lemon or vinegar remains. Squeeze out all water from chhena.
Now hang this chhena in muslin cloth for 10-15 min..so that rest of the water drains out.
Still If you feel that chhena is too wet, squeeze it with your hands

IMG_20190403_170724543.jpg

Mash chhena properly.
Rub it nicely with your hands so that all the grains of chhena become soft and you can collect it like a dough.

IMG_20190403_171256912.jpg
Prepare small balls of this whole chhena dough. There should not be any cracks in the balls.
And still if you are getting cracks, rub the chhena ball between your palms and again make the ball, or give it any other shape.

IMG_20190403_171347517.jpg

IMG_20190403_172444250.jpg

IMG_20190403_172845194.jpg
Now in a big size vessel or cooker add water, sugar, and cardamom seeds. Switch on gas on high flame.
Keep stirring water till whole sugar is dissolved…and the moment the water starts boiling, put all your chhena balls into this syrup and cover the vessel and keep some weight on the cover… (if using cooker, let it boil till first whistle and then sim the flame for next 5-7 min.) Gas flame should be high for the first five min….and then reduce it to sim for next 5-7 minutes .

IMG_20190403_173809616.jpg

Let the steam cool down and then open the lid of the cooker. You will see that your small balls of chhena have doubled in size.

Your spongy rasgullas are ready….!!
Shift them in another bowl along with sugar syrup. Let them cool down completely and later keep them in the fridge for 3-4 hours.

IMG_20190403_181515146_BURST000_COVER_TOP.jpg

 

Serve chilled.

IMG_20190403_190737392-01.jpeg

 

Oh, you cook  different dishes also other than just baking bread….!!

This was the instant reaction I got from my dear hubby in the evening when he saw the bowl of rasgullas on dining table … 😀😀😀

 

IMG_20190403_191017922-01.jpeg

Would love to hear from you about this  spongy paneer sweet dish ❤️❤️

 

 

 

 

 

Dry fruits kheer

Dry fruits’ kheer is one of those desserts which you can have in breakfast. After only  three or four spoons of kheer tummy will be full but you will keep on craving for more. So have one full bowl of kheer in  morning breakfast and satisfy your taste buds. If your kids have sweet tooth, it is ideal and delicious breakfast for them. Dry fruits kheer can be prepared during fasting also. Every year I prepare this kheer as prasad during Janamashtami and Shivratri festivals.

FB_IMG_1503926863423~3

Ingredients:

Low fat milk           1 litre
Granulated sugar   1/2 cup ( less or more,depending on individual’s taste)
Mix of dry fruits:     1/2 cup
cashew, dry dates, almonds, makhana(fox nut) , chiroji, kishmish (raisins) , magaz (musk melon seeds)

(can take makhana little more in quantity than other nuts because they help in getting milk thicker)

Except magaz, chiroji and kishmish, chop other dry fruits in medium size pieces. Soak dry dates in water for half an hour and then chop.

Cardamom powder    for garnish
Grated dry coconut    for garnish
Pista (grated)               for garnish

Process :
In a thick bottomed vessel boil milk.

IMG_20170815_191422129.jpg
The moment milk starts boiling, add all dry fruits and turn the heat on sim. Keep on stirring for the next 10 minutes – until dry fruits start boiling along with the milk.

IMG_20170815_192528702.jpg
Keep the flame on sim and in between keep on stirring and scraping the sides of the vessel. The process of thickening milk takes time, so don’t loose patience. Slowly, the process of thickening, milk will start and you will notice that from white milk is turning to pale yellow.

IMG_20170815_202908332.jpg
Now add sugar and stir until sugar is completely dissolved. Consistency of kheer is again thin because of sugar, so let it boil for 5/10 minutes more or until it becomes thick again. Switch off gas. Add cardamom powder,  grated coconut powder and pista for garnishing.
Let it cool down completely, and if you like can keep in the fridge for two hours and then relish it.

FB_IMG_1503926892713~2.jpg

 

Shakkarpara (second version)

This second variety of Shakkarpara is very popular and common during Holi and Deepawali festivals.

At my parent’s house my mother used to prepare the dough for Shakkarpara and Namakpara and my job was to roll and cut them. After dinner, mom used to fry them. Though I have a sweet tooth, but was never too fond of these sugar syrup coated Shakkarpara.

IMG_20170311_201447406.jpg

But Manish and Apoorva both are fond of this version of Shakkarpara, so I am bound to prepare them, but I make them only two times a year, during Holi and Deepawali….

Ingredients :

Maida          2 cups

Chiroti rawa (normal rawa is also fine)           2 tbsp

Oil             4 tbsp

Water       1/2 cup (minus 1 tbsp)

Oil for frying

Sugar syrup :

Sugar          1+1/2 cup sugar

Water          1/3 cup water

Milk              1 tbsp

Cardamom seeds or powder

Procedure :

Take a broad vessel and put maida, chiroti rawa and oil in it. Mix everything together and take some mixture in your palm and bind it. If the mix binds well and doesn’t crumble, the oil quantity is proper. If the mix crumbles, add little bit more oil. It helps in keeping shapparpara crisp and soft.

IMG_20170310_125355112

Slowly keep on adding water and prepare tight dough. Apply little bit oil on ready dough and keep it covered for half an hour.

After half an hour, clean the kitchen top and roll the dough in any shape – round, rectangle or square.

IMG_20170310_191659596.jpg

If you find it difficult to roll the full dough, then make some balls out of it,(the way we prepare for chapatis) and roll them.

Cut the rolled dough with the help of cutter (if you have) or knife in long stripes vertically

IMG_20170310_191845887.jpg

Again cut them horizontally in big or small size.

IMG_20170310_191958685.jpg

With the help of long handle flat spatula, pick them and transfer on a clean, dry cotton cloth and cover them with the other end of the same cloth. Heat oil and start frying them in small batches between low to medium heat till they turn light brown.

IMG_20170310_192330392.jpg

Transfer them on a sieve, so that excess oil gets drained or on butter paper.

IMG_20170310_195146606

Let them cool down completely  and only after that start preparing sugar syrup.

Sugar syrup;

In a vessel pour water and switch on gas. Keep the heat on medium. Add sugar and start stirring it.IMG_20170310_212532807

When sugar melts completely, add milk to clean the impurities of sugar. Immediately, thick foam will start collecting on the edges of the vessel. Remove this impurity with spatula.

IMG_20170310_212638891.jpg

Keep on boiling sugar syrup till it reaches two thread consistency (do taar ki chashni). Switch off gas and add cardamom seeds or powder in it. Now add cooled Shakkarpara in the syrup  (until we add sugar syrup we should not call them Shakkarpara, but I don’t know any other word).

IMG_20170310_213228350.jpg

Keep on mixing them gently (top to bottom and again top) so that all are covered with sugar syrup evenly without breaking.

IMG_20170310_213550702.jpg

Constantly keep on mixing, until all syrup dries and covers all Shakkarparas. Constant mixing will help in keeping all Shakkarparas separate instead turning in a big lump, and later while separating them, many will break.

Let them cool down completely and fill in an  air tight container.

 

IMG_20170311_202041543.jpg

IMG_20170311_201356358