Mom's Recipies

         Homemade soft and spongy Rasgullas (Cottage Cheese Dumplings) cooked in sugar syrup

Are you still looking for the last-minute Rakhi / Raksha Bandhan sweets than look no more. Here is a perfect step by step tutorial to homemade Rasgulla recipe.
                              Rasgulla is one of the popular traditional Indian Bengali Sweets . It is prepared with freshly prepared chenna.This Rasgullas simply melt in your mouth and excites your taste buds ,making you want more.The perfect round and spongy rasgullas are not difficult to make; it just takes a little bit of time,practice, and patience. 

Try out this easiest and scrumptious sweet to celebrate the auspicious occasion of Rakhi / Raksha Bandhan. 


Cuisine -Indian ,Bengali
Servings :- 20 medium sized rasgullas
Time - 1 hour
Course - Desserts and Sweets
 
Ingredients :-
Full Fat whole Cow's  Milk / Full Fat  Milk - 1 litres
Sugar - 2 cups
Lemon Juice / Vinegar -2 tbsps
Water - 4 cups
Milk - 1 tbsp (tablespoon)
Corn starch / Maida / Sooji - 1 tsp
Cardamom Powder - 1/2 tsp
Pistachios -few
Saffron Strands -few



Method:-

Making Chenna /Paneer for Rasgulla:-

1) Take milk in pan and keep it to boil on a medium flame.


2) As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The chenna / Paneer will start separating from the whey, turn off the heat.Depending on the quality of milk ,you may need to add 1 to 3 tbsp of lemon juice and stir after adding the lemon  juice . Sometimes with 1 tbsp  lemon juice only milk will curdle ,sometimes we have to add 3 tbsps lemon juice to curdle the milk.
3)Once the milk curdles ,switch off the flame .The milk should curdle completely with green watery whey.If milk does not curdle add 1/2  to 1 tbsp of lemon juice more.
4)Now pour the curdled milk in muslin cloth or cheese cloth lined strainer or bowl.


5)Wrap the chenna  in a muslin cloth, and rinse under cold water, and squeeze well. This process brings down the temperature of chenna and takes out the sourness  from the chenna.
6)To take out the excess water squeeze the muslin cloth, or press the wrapped chenna under a heavy pan or heavy weight for about one hour or you can also hang the chenna for 1 hour .Taking the right amount of water out of the paneer is the most important part of this recipe.There should not be excess water or moisture in the chenna as then the rasgullas will break while cooking.

Making Rasgulla balls

1) To check if enough water is out of the chenna /Paneer , take a little piece of chenna  on your palm and rub with your fingers. After rubbing the chenna for about 15-20 seconds, you should be able to make a firm but smooth ball.
2) Once the chenna  is drained, add 1 tsp of corn flour / maida / sooji to help to bind the mixture.
But I didn't add anything.
3) Mix the corn flour or sooji or maida with the chenna and then begin to knead.


4) Knead the chenna /paneer by dragging the palm of your hand hard on the chenna /paneer. Keep scooping it back to together and knead more.


5) This Kneading process is very very important and it also decides the texture of chenna. When you feel your palms becoming a bit greasy ,its time to stop. Just a bit of greasiness is required..I kneaded for about 10 minutes.
6) If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
7) Now pinch small prtion from the chenna and roll them between your palms to a smooth small round balls.


8) The balls should be tiny and not big as they expand in size after boiling.
9)Prepare all small balls this way and cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

Making Sugar Syrup for rasgulla

1) In a pan ,take 2 cups of sugar and 4 cups of water. Use wide pan or pot so that there is enough space for rasgullas to cook and double in size.You can use pressure cooker also.
2) Keep the sugar solution pan on stove and heat the sugar solution .Stir it  so the suagr dissolves.
3) Add 1 tbsp milk in the sugar solution and stir. Adding milk helps in removing impurities. Once the sugar solution becomes hot the impurities become to float on the top.You can remove it with a spoon.

Cooking Rasgullas
1) Bring the sugar syrup to a rolling boil . Add cardamom powder. Then add the balls one after the other gently.


2)Cover the pan with a lid.
3) Cook on a medium flame for 10 mins.
4) Gently stir every 2-3 minutes to ensure even cooking and puffing. They double in size and also sink when cooked completely.


5) Remove the pan immediately from the stove to prevent them from cooking further.
6) Allow rasgullas to rest.
7) Cool completely, add crushed pistachios or saffron strands on top.
8) You can serve them as it is or place them in fridger and then serve they taste yummier.

Delicious and Mouth drooling Rasgullas are ready to Serve !!!



Suggestions:

   1) Rasgulla can stay fresh refrigerated for up to 4-5 days, in the sugar syrup .

Tips:-

1) Always use full cream milk or whole milk to make rasgullas. The fat content in full milk makes the best rasgullas.
2) Wait for milk to get bubbly before adding the lemon juice or vinegar. This will result in perfect chenna/paneer.
3) Wash chenna /paneer before proceeding. This will wash away all the taste of lemon from chenna/ paneer.
4) Knead the chenna for 8-10 minutes for a smooth dough. The dough should not feel sticky at all.

Holi is just around the corner and  is the time of celebration and relishing tasty food. This year the festival of colours would be celebrated on 2nd March 2018 and Holika Dahan on 1st March, 2018.Its best time for Get together,party and  family time .Celebrate this colorful Holi with  tasty and simple Holi special recipes .Here We compilled some easy-to-pick and eat items that you'd want to prepare during Holi.

Collection of 15 Holi Special Recipes

So Celebrate this Holi along with some delicious ,easy, lip-smacking, tried-and-tested recipes . 


Click on the Names of recipes to take you to the recipe page. 
  
1) Dahi Bhalla / Dahi Vada



Dahi vada or dahi bhalle are fondly enjoyed by many on Holi. So prepare  your favourite street snack at home and  serve dahi vada or dahi bhalla chilled as snack or starter. Slurp!!!Here's a recipe of  guilt free dahi vada with zero oil to treat your palates.Try this dahi bhalle recipe also .


2) Chaat



There's no chance you can miss on adding chaat to your table; from gol gappas to Ragada Pattis, Aloo Tikki , Bhel puri ,Samosa Chaat , Aloo Tikki Chola Chaat and sev puri .These are must for celebrating any festivals .


3) Palak / Spinach  Pakoda

 
These fired fritters made using palak ,chilies, ginger and oil is your perfect Holi food and is definitely easy to make . 
Try Out these Pakoda Recipes also Gobi Pakoda ,Mixed Vegetable Pakoda , Potato Fritters / Aloo Pakoda, Onion Pakodas ,Mirchi Pakoda
 
4) Thandai 


Holi without festive favourite thandai is not Possible. Thandai offers instant energy and cools the body.

5)Matar Ki Kheer / Grean Peas Kheer


Matar ki Kheer is unique but delicious, rich ,creamy kheer recipe made from fresh green peas / Matar.It is healthy kheer to satisfy your sweet buds.

6) Puran Poli 


Puran Poli is a traditional sweet served on auspicious occasions in Gujarati, Maharashtra and South Indian houses

7) Kaju Khoya Besan Ladoo


Khoya Besan ladoo is a very easy sweet to make and is popular throughout India, especially at festivals and celebrations.

8) Almond Milk ( Badam Milk)


It is Delicately flavored with cardamom, and nuts .This chilled, cooling drink don't just make it tasty, but also nutritious too.

9) Poori Bhaji /Aloo Puri


Poori Bhaji is a very famous dish that can be found on almost all festive occasions.It is the popular Indian meal served with spicy potato vegetable.

10) Gujiya


 
Gujiya and Holi are synonymous to each other.This is one of the famous dishes that are the deep fried  stuffed with dairy products and dry fruits.There are many Varations in making Gujiyas.

11)Phirni


The sweet rice pudding is a common yet a very tasty dish which is cooked on the occasion of festivals or any special occasions.

12) Coconut Burfis


There are various ways you can make coconut Burfi. It can be made by adding condensed milk, jaggery ,sugar or khoya to grated coconut.Try out  this recipe this holi.

13) Palak Puri /Spinach Puri


This Puris are made with fresh Spinach leaves and whole wheat flour and served with potato masala or pickle and any Chutney.It can be eaten at breakfast, lunch or dinner or can be made specially for guests or for any festivals.

14) Semiya Kesari


Semiya Kesari is a very easy kesari recipe made with vermicelli .It is quick  and  easy to make  and tastes delicious.Its perfect to make on festive occasions.

15)Namak paras

 
Namak Paras are such a crispy and crunchy snacks suits incredibly for any festive occasion. These delicious snacks make Holi celebrations more special.
 



 

Khoya Besan ladoo is a very easy sweet to make and is popular throughout India, especially at festivals and celebrations. It tastes so yummy and delicious.Hope you will give this a try this holi and let me know how it turns out for you..

Preparation Time : 10 minutes
Cooking time : 26-30 minutes
Yields :25
Level Of Cooking : Moderate
Type : Sweets and Desserts

Source :-This recipe has featured on the show Khanakhazana.



Ingredients :-


   25 - Kaju / Cashew nuts coarsely chopped or crushed
   2 cups -  Khoya/mawa grated
   2 cups - Gram flour (besan)
   1 cup - Ghee (melted)
   2 cups - Powdered sugar
   1 teaspoon - Green cardamom powder
   Cashews to garnish



Method:- 

1) Grind Sugar into a fine powder and set aside.

2) Heat ghee in a heavy bottomed pan or kadai. Roast besan for 5 mins on low flame . Keep stirring till the flour becomes golden brown and ghee separates.

3) Add grated khoya or mawa and stir well for 3 mins till the khoya blends well with the gram flour.

4) Add cardamom powder and crushed cashewnuts mix well.

5) Switch off the stove.

6) Transfer the mixture into a bowl. Let it cool a little and then add the powdered sugar and mix well.

7) Using lightly greased hands, Shape into small rounds or ur desired shapes when still little bit warm.

8) Garnish with Cashews or Kismiss

9) Let the Ladoos cool completely and store in an airtight container.

10) These laddoos should be consumed fast since they have khoya in them and will not keep for too long.

11) Better to store them in the refrigerator.

Note : If it's difficult to make Ladoos, you can add some melted ghee, if needed.

Here goes yet another famous Indian dessert Fruit Kesari . It is prepared with rava ( sooji or semolina), ghee, sugar ,fruits and dry fruits. It is the easiest sweet recipe that can be prepared in few minutes. Also this sweet makes a quick fix dessert when you have surprise guests at home. Try this fail proof recipe and enjoy its lip smacking taste.

Recipe Cuisine: Indian  |  Recipe Category: Sweets and Deserts
Prep Time: 30 mins    |  Cook time: 25 mins    |  Serves: 6


Ingredients :-

    Rava / sooji / semolina - 1 cup
    Sugar - 1 1/2 cups (adjust according to your taste)
    Ghee - 6 tbsps or 2 tbsps of ghee + 2 tbsps oil
    Apple, chopped finely - 1/2 cup
    Banana chopped - 1/2 cup
    Cashewnuts / Kaju - 8 to 10
    Raisins / Kishmish - 8 (Optional)
    Cardamom powder / Elaichi powder - a pinch
    Orange food color - a pinch
    Saffron strands  (Kesar)  to garnish (optional)
    Water - 3 cups

Method :-
  1)  First rinse ,peel and chop apple , banana etc. You can use your choice of fruits. (Mango ,chikoo,pears ,grapes ,pineapple).
2) Heat 1 tbsp of ghee in pan or kadai.


3) Add Rava or sooji and roast it.
4) Roast the rava well stirring oftenly on a low flame so that rava dosen't burn.
5)  Roast rava for 5-7 minutes till it becomes crisp on low flame. Switch off the flame.
6) Remove rava in a plate and keep it aside.
7) Heat 4 tbsps of ghee in same pan .
8) Add cashews and fry till golden then remove with slotted spoon drain and Keep it aside.


9) Then add Chopped mixed fruits. Stir Well.
10) Saute the fruits on a low flame  for 4-5 minutes.
11) Add cardamom powder and stir well.


12) Now add sugar .You can add sugar as per your taste. Mix well.


13) Add 2.5 cups of water. Stir well. Add few drops or a pinch of orange colour .

14) Bring this mixture to boil on medium flame stirring in between.
15)  Add fried cashews and raisins. Keep some for garnish.

 16) Lower the flame and now add ghee roasted rava stirring continuously.
17) Quickly stir and mix well so that the lumps should not be formed in the kesari.
18) Mix well until it gets thick in consistency.
19) Cook covered  till all the moisture is absorbed.


20) Do stir at intervals. The rava will soften up.Keep mixing until the kesari starts leaving its sides and transfer to the serving bowl.
21) Once the kesari thickens , turn off the flame, cover and set aside for a while. ( Take care the kesari thickens on cooling).


21) Garnish with saffron strands ,cashews, raisins .

Fruit Kesari is ready to be served.Tastes really great with the fruits and nuts giving it a great lip smacking taste! Enjoy warm or hot.

Note :-

1) You can use various fruits like pear,grapes ,papaya ,chikoo ,mango ,orange etc any desired/available fruits of your choice.
2) For one cup rava, one to one and half cups of fruit pieces can be used.

 

Ganesh Chaturthi is the time to make  varieties of Modak like Mawa Modak , Chocolate Modak , ,Motichoor ladoo  modak ,Ukadihe Modak ,Dry Fruits Modak ,Malai modak etc.....
Khoya Modak / Pedha Modak is one of the easy modak recipes that you can try for this Ganesh Chaturthi 2016.This is a quick modak recipe and comes handy if you don’t have much time. These mawa modaks can also be served as  offering to Lord Ganesha. Your family and mainly kids  will love these Pedha modaks as they are rich and delicious.




Ingredients :-

2 cups crumbled Khoya (mawa)
1/2 cup sugar
1/4 cup peeled and finely chopped pistachios
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands
1 tbsp milk
1 tsp ghee/butter for greasing modak moulds



  Method:-

1) Combine the mava /Khoya and sugar in a broad non-stick pan.
2) Switch on the flame and cook the mava mixture on medium flame for 2 minutes, while stirring continuously.
3) Then cook on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
4) Soon the mawa / Khoya  mixture will start releasing fat.
5) Once the mixture starts bubbling, then sprinkle ¼ teaspoon of cardamom (elaichi) powder.
6) The mixture will start thickening, continuously keep stirring.
7) Keep stirring on low flame until the mixture starts leaving the edges of the pan.
8) Immediately transfer the mixture in thali or plate
9) Do not overcook as then the modaks will turn out dense.
10) Allow the mixture to cool at room temperature.
11) Combine the saffron and milk in a small bowl, mix well and keep aside.
12) Crumble the mava with your finger tips, add the chopped  pistachios,  and saffron-milk mixture, mix well.
13) Grease the modak moulds with a bit of butter or ghee . Place aside.
14) Make small balls from the mixture.
15) Take a small ball of mava mixture, place it in modak mould and press the mawa ball with your fingers so that it gets the shape of mould.
16) Gently unmould and remove the excess modak mixture from the edges of the modak.
17) Place the modaks over a greased plate/ thali.
18) Repeat the same with the rest of mixture


 Mawa Modaks / Pedha Modaks are ready to offer lord ganesha as prasad.


Tips

    These modaks stay fresh for 3 to 4 days at room temperature.
    Do not overcook  mawa mixture as the modaks will turn out dense

  Lord Ganesha loves sweets. Modaks and ladoos are the favorite sweets of Lord ganesha and often served as naivedhyam or offering to Lord Ganesha.
                           Along with modaks, you can make ladoos like Coconut ladoo, Motichur Ladoo, Besan ladoo, Sabudana ladoo, Boondi ladoo, rava ladoo or  Aval /Poha Ladoo.

                     Aval Ladoo is a quick and easy laddu recipe that you can make within minutes.With just 4 main ingredients poha,Roasted Split Gram  / Daliya , ghee and sugar you can make ladoos in just few mins.
Try making this easy aval ladoos for this Ganesh Chaturthi .

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 15 ladoos

 Ingredients :-

Thick Aval  /Poha /Beaten Rice- 1 cup
Chutney Dal / Daliya /Roasted Split Gram /Putnala Pappu - 1/2 cup
Sugar - 1 cup (Adjust according to ur taste)
Melted Ghee - 1/4 cup
Cardamom powder - 1/8 tsp
Cashews - 6  finely chopped

 

Method:-

1) First clean the poha and remove any dust if any.

Poha /Beaten Rice /Aval

  2) In a pan, dry roast beaten rice on low flame for 4 mins till nice aroma comes without changing the color of poha. Keep mixing at intervals to avoid browning of poha.Remove to a plate and cool.

Daliya / Roasted Split Gram /Putnala Pappu

3) In the same pan , add daliya / Roasted Split Gram /Putnala Pappu and dry roast for 2 mins on low flame. Remove to a plate .
4) Grind each of the roasted ingredients to a fine powder and keep them each in different bowls. Do not mix them.
5) Then grind sugar and cardamom to a fine powder.
6) In a tsp of ghee add the chopped cashews and fry till golden color.
7) In a mixing bowl add powdered poha, powdered daliya /Roasted Split Gram /Putnala Pappu ,powdered sugar , fried cashews,cardamom powder.Mix well.
8)  Add melted ghee.Mix well and break the lumps formed.Start shaping them into ladoos.
    If you have difficulty in shaping ladoos, add more ghee and make ladoos.


9)  Store in air tight container upto 10 days.

    Tips :-

        Ensure you roast all the ingredients on very low flame. Do not burn them.
        I used thick poha, you can use any variety you have either thick / thin /medium.
        Adding daliya / Roasted Split Gram /Putnala Pappu gives a nice flavour to the ladoos.
        Make sure you break all the lumps, mix well then shape them into ladoos.