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.

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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…

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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 …..

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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.

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

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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

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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.

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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.

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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 .

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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.

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Serve chilled.

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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 … 😀😀😀

 

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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Again cut them horizontally in big or small size.

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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.

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

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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.

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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).

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

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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.

 

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