Rasaballi

Rasaballi
A delicious dessert from Odisha. Made with fried paneer or cottage patties dipped in rich creamy thickened milk. And flavoured with cardamom.

Odisha is famous for Jagannath temple of Puri and it’s kitchen.
According to Wikipedia Odisha has a culinary tradition spanning centuries. The kitchen of the Shri Jagannath Temple, Puri is reputed to be the largest in the world, with 1,000 chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.

The syrupy dessert Pahala rasagola made in Odisha is known throughout the world.Chhenapoda is another major Odisha sweet cuisine, which originated in Nayagarh.

Except these Pakhala is considered as traditional food of every Odia family . Chhena Jhilipi of Nimapada, Mudhi Mansa of Baripada, Aloodum Dahibara of Cuttack, various pancakes prepared during festivals are some important cuisine of the state. With this Santula and Dalmaa are some of the cuisine of the state .

You may like one more recipe from Odisha cuisine on this blog.
Chhena poda or baked cottage cheese

Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.
It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Orissa cuisine.
This month my partner is Mayuri Patel who blog at Mayuri’s Jikoni.
We gave each other two secret ingredients. Mayuri gave me semolina and milk. And I gave her mustard seed and ginger. Check out her space for the recipe she shared with these ingredients. She has a vast collection of different types of traditional and baked recipes.

Now coming to the recipe. To make cottage cheese or paneer/chhena patties best to use fresh soft paneer or cottage cheese. I have used homemade fresh paneer. Make thin patties. Thin patties will soak the thickened milk easily and becomes melt in mouth texture.

Recipe

Chhena/paneer or cottage cheese – 1 cup tightly packed, crumbled

Refined flour or maida – 1 tablespoon

Semolina or suji – 1 tablespoon

Powdered sugar – 2 tablespoon

Cardamom powder – 1/2 teaspoon +1 teaspoon

Baking soda – 1/4 teaspoon

Oil for frying

Milk – 6 cup

Sugar – 1/3 cup

Cardamom powder – 1 teaspoon

Pistachios to garnish

Method

1. Boil milk in a heavy bottom pan. When it starts to rolling boil reduce the heat. You can add a pinch of saffron or kesar.

2. Cook on low heat till the milk becomes semi thick and change it’s colour. Stir occasionally.

3. Add 1/3 cup sugar and cook till sugar dissolved and milk thickened.

4. Add 1 teaspoon cardamom powder, mix and remove from heat.

5. Mash the crumbled paneer Well with your fingers and heel of your palm. Better to use fresh paneer. Get the paneer recipe here.

6. Add powered sugar, refined flour or maida, semolina or suji, 1/2 teaspoon cardamom powder and soda. Knead well to make smooth.

7. Make small balls with it. I have made 10 balls. Flatten the balls with your palm. Make thin patties.

8. Heat sufficient oil to fry the patties. Fry the patties from both sides till golden brown. Place the fried patties on paper towel.

9. Add the paneer patties in the thickened milk. Cook on simmer for 2 minutes. Turn over the patties and cook again for 1 minute. Remove from heat.

10. Garnish with pistachio. Serve room temperature or chilled. Enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Chocolate Cardamom Fudge Or Barfi

Wishing everyone a very happy new year. Have a great year ahead.
357th post and my first post of the year.
Thanks a lot to all my readers for your  encouragement, love and support.
First day of the year so sharing a mouthwatering sweet recipe. Chocolate cardamom fudge or barfi.
One sweet with two different flavour and taste. One half is rose and cardamom and other half is full of chocolate flavour. Interesting isn’t it 😊

You may like some more fudge or barfi recipes on this blog.

Chocolate burfi or fudge

Apple coconut fudge

Sugar free carrot bottle gourd fudge

Date walnut fudge

This chocolate cardamom fudge is very easy to make and perfect for your parties or get together. Or make it to satisfy your sweet carving. Homemade is always best.
I have used homemade khoya and paneer. You can use store bought. Just grate before using.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Khoya or dried milk – 1 cup

Sugar – 3/4 cup

Cardamom powder – 1/2 teaspoon

Rose essence or rose water – 2 drop

Cocoa powder – 1 tablespoon

Pistachios to garnish

Ghee to greasing the plate

Method

1. Grease a plate with ghee or butter and keep aside.

2. Blend khoya and paneer in a blender. Get the khoya paneer recipe here.

3. Heat a nonstick or heavy bottom pan and add khoya paneer mixture and sugar.

4. Mix well and cook on low medium flame. Stir continuously to avoid sticking to the bottom.

5. When the mixture comes together and becomes like a dough remove from heat. Don’t make it too dry.

6. Let the mixture cool down.
Mix well and Knead with hand to make smooth.

7. Make two part of the mixture.
Add cardamom powder and rose essence or rose water onto the half portion. Mix well.

8. Add Cocoa powder into the other half portion and mix well.

9. On the greased plate spread cardamom and rose essence mixed mixture. Make a layer with a spatula or your hand.

10. Now spread Cocoa powder mixed mixture over it. Press gently with a spatula or your hand.

11. Sprinkle sliced pistachio over it.
Keep the plate in refrigerator for 30 minutes.

12. Cut into your desired shape and serve.
Or store in refrigerator for later use.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gulab Jamun

Gulab jamun.

Gulab jamun is a most popular dessert of India. Its a deep fried milk solid dumpling soaked in rose, cardamom and saffron flavourd sugar syrup.

No idea about why it called gulab jamun. Perhaps for rose flavour sugar syrup. Gulab is rose and jamun is round shaped Asian fruit black plum. What’s in a name. It tastes heavenly.

According to Wikipedia Gulab jamun are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal, Pakistan, and Bangladesh, as well as Myanmar.

Making of gulab jamun is so easy. Just mix milk solid and little cottage cheese with refined flour or semolina make small balls and deep fry. Then soak in flavoured sugar syrup. Refined flour or maida and semolina is used for binding. Sometimes it can be made without cottage cheese or with milk powder.

I am sharing the recipe of my mother. She was an excellent cook and loved to make different types of sweets. I remember those days when we kids entered the kitchen at afternoon attracted by the sweet aroma. Our house smell delicious.

Here is a very simple and easy recipe of our all time favourite gulab jamun.
Our this week’s 154 #Foodiemonday bloghop theme is #filmyFoodies.
Sharing this recipe inspired by the movie ‘Gulab Jamun’.
Read a news that entire Bachchan family to star in Anurag Kashyap’s film Gulab Jamun. But Abhishek Bachchan said that they are still in early talks regarding filmmaker Anurag Kashyap’s upcoming production. Let’s wait.
Till then enjoy the Marathi movie gulab jamun and this delicious gulab jamun 😀

I have shared some more fried dessert here. Click on the name below to get the recipe

Pantua

Malpua

Gokul pithe

Its very easy to make. I have used homemade khoya and paneer in it. You can use store bought. If you are using store bought, grate before mixing. But homemade is always best.

Recipe

Khoya or dried milk/milk solid – 1 cup

Paneer or cottage cheese – 1/4 cup

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Maida or refined flour – 2 – 3 tablespoon

Black Cardamom – 1

Mishri/rock sugar or pistachio – as require

Oil for deep frying

For sugar syrup

Sugar – 1 & 1/2 cup

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Saffron – a pinch

Rose water or essence – 1/2 teaspoon

Method

1. In a pan heat water and sugar. Add cardamom powder and saffron.

2. Let it boil. When sugar dissolved completely, simmer for 3 – 4 minutes.

3. Remove from heat. Add rose water or essence. Mix and keep aside.

4. Take out the seeds of black cardamom. Keep aside.

5. Mix khoya or dried milk, paneer, baking soda, 1/4 teaspoon cardamom powder and 2 tablespoon maida or refined flour. Mix well and make a smooth dough. If require add 1 tablespoon more refined flour.

6. Make small balls. Flatten the ball with your palm. Place one black cardamom seed and one mishri/rock sugar or pistachio in the middle. Bring the edges together and make a smooth ball again. There should not be any crack. Make all the balls this way.

7. Heat sufficient oil in a pan or wok. Fry the balls on low flame. Don’t overcrowd. Stir gently to fry all the sides.

8. Don’t increase the heat. Fry on low flame to fry well from inside.

9. When the balls become golden brown, remove from oil and place on paper towel.

10. Heat the sugar syrup again. Add the fried balls in sugar syrup. When it starts to boil switch off the flame.

11. Keep the balls in sugar syrup for 3 – 4 hours.

12. Serve hot. Before serving boil again or microwave on high power for 1 minute.
Garnish with pistachio.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Cottage Cheese Or Paneer Stuffed Parwal Mithai Or Pointed Gourd Sweet

Cottage cheese or paneer stuffed parwal mithai or pointed gourd sweet.
Yes sweet again. My last post was a sugar free sweet.
But no its not sugar free. Sugar syrup soaked parwal or pointed gourd stuffed with cardamom flavored paneer/cottage cheese, almond and pistachio mixture. You can imagine the heavenly taste.
I have shared some savoury pointed gourd recipes in this blog.

Pointed gourd with poppy seeds

Stuffed pointed gourd or potol dolma

Pointed gourd with poppy seeds and coconut

And now a sweet one. Contributing this post to 154 #Foodiemonday bloghop #Stuffedveggies theme.

Normally this parwal mithai is stuffed with dried milk or khoya/mawa. But I have used paneer or cottage cheese for stuffing. And taste is better than khoya stuffed parwal mithai. Paneer is easy to digest than khoya.
And this high protein paneer or cottage cheese is a richest source of healthy nutrients.

This sweet is very easy to make. I have used homemade paneer or cottage cheese for stuffing. You can use store bought, just grate or crumble the paneer before cooking. Food colour is optional. I have used it to get bright green colour.

Recipe

Pointed gourd or parwal – 6

Paneer or cottage cheese – 1 cup, crumbled

Milk powder – 3 tablespoon

Sugar – 1 cup + 1/4 cup

Cardamom powder – 1 teaspoon

Rose water or essence – 1/4 teaspoon

Baking soda – a small pinch

Almond – 2 tablespoon

Pistachios – 2 tablespoon, sliced

Little green food colour, optional

Saffron and pistachio to garnish

Method

1. Wash the parwal or pointed gourd well. Peel and cut off the tips from both ends.

2. Cut lengthwise from one side. Parwal should be intact from other side.
Scoop out the pulp and seeds.

3. Grind the almonds into a coarse powder.

4. Heat a nonstick pan. Add Paneer or cottage cheese and 1/4 cup sugar.
Cook on low flame till it dried up.

5. Add 1/2 teaspoon cardamom powder and remove it from heat.
Let it cool down.

6. Mash with hand or blend in mixer grinder to make smooth. I have use my grinder to make it smooth.

7. Add milk powder, ground almond and sliced pistachios. Mix well. Stuffing is ready. Keep it aside.

8. Heat sufficient water in a pan with a small pinch of soda. When it starts to rolling boil add peeled parwal or pointed gourd. Let it boil for 3 – 4 minutes.

9. Switch off the flame.
After 5 minutes drain the water.

10. Heat 1 cup sugar and 1 cup water in a wok or pan. Add green food colour if using. I have used colour to get bright green colour but you can skip it.

11. Stir and when sugar dissolved add the parwal, 1/2 teaspoon cardamom powder and rose water or essence. Cook for 10 – 15 minutes or until the parwal changes it’s colour and becomes soft.

12. Let it cool down completely.
If you want more sweet soak the parwal in sugar syrup for 1 hour.

13. Take out the parwal from sugar syrup and place on a plate.
Be careful, parwal shouldn’t be break.

14. Stuff cottage cheese mixture in the sugar syrup soaked parwal.

15. Garnish with saffron and sliced pistachio.

16. Keep in refrigerator to serve chilled. Or you can serve it immediately.
You can keep in refrigerator for 7 – 8 days.
Enjoy….

Note 

If you want you can make the stuffing with khoya/mawa or dried milk. Just replace khoya with paneer. And follow the same method.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sugar Free Mango Coconut Laddu

Sugar free mango coconut laddu.
Another guilt free treat for you. Its sweetened with dates and mango. You will love the mixed flavors of dates, mango and coconut. Taste and flavour is heavenly so I didn’t add any flavour in it. If you like you can add little cardamom powder or any flavour of your choice.

Its mango season in India. This juicy delicious mango called king of fruits for its taste.
Not only taste mango has numerous health benefits.
1. Prevents Cancer. Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.
2. Lowers Cholesterol. …
3. Clears the Skin. …
4.Improves Eye Health. …
5.Alkalizes the Whole Body. …
6.May Help with Diabetes. ..
7.Improves Digestion.
8.Helps Fight Heat Stroke
9. Boosts the Immune System
Mango fruit also has a relatively low glycemic index so moderate quantities will not spike your sugar levels.
Source – TheGuardian

So date, coconut and mango not only makes these laddu delicious but healthy too. Its also a perfect treat for weight watchers.
You can get some more sugar free recipes here.

Sugar free date Sandesh

Sugar free sheer khurma

Coconut raisin almond laddu

Sugar free mawa nariyal peda

Sugar free pineapple Sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy and simple. Make it and enjoy with your family and friends. Dates and mango gives enough sweetness so you don’t need to add any artificial sweetener. Enjoy the soft and yummy guilt free laddu.

Recipe

Paneer or cottage cheese -3/4 cup

Khoya or dried milk – 3/4 cup

Mango – 1 cup, chopped

Desiccated coconut – 1/2 cup

Date – 1/2 cup, chopped

Hot water – 3 tablespoon

Desiccated coconut for rolling

Method

1. Soak the dates in 3 tablespoon hot water for 15 – 20 minutes.

2. Blend the soaked dates in mixer grinder. Don’t discard the water, add it to grind easily.

3. Add chopped mango and desiccated coconut. Blend again into a smooth mixture.

4. Now add paneer or cottage cheese and khoya or dried milk. Blend again until smooth.

5. Taste the sweetness. If your mango is not enough sweet then you can add some more soaked dates.

6. Heat a nonstick or heavy bottom pan. Add the mixture and cook on low flame till it dried up completely. Stir continuously to avoid sticking at the bottom.

7. Remove from heat and let it cool down. Mash it with your hand to make smooth.

8. Make small round balls.

9. In a plate spread desiccated coconut. Roll the balls over it.

10. Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of guilt free delicious laddu.
Happy cooking!!

Notes

1. If your mongo is not enough sweet then you can add some more soaked dates.

2. If you want you can add little cardamom powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Rasgulla Or Aam Rosogolla

Aam rosogolla or mango rasgulla.
Rasgulla is a popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I flavoured it with mango. Mango flavour made these rasgulla more delicious.

I have already shared watermelon rasgulla. Click on the picture to get the recipe of watermelon rasgulla.

You can also get some more mango flavoured sweets here.

Mango sandesh

Mango kalakand

Mango cheesecake

Mango litchi fudge or barfi

Mango steamed sandesh or aam bhapa sondesh

Recipe is same as we make rasgulla just add mango puree with sugar syrup. And I stuffed the rasgulla with small pieces of mango. I have used saffron and little yellow food colour in the rasgulla. You can omit the colour and add a fat pinch of saffron to add colour in the rasgulla.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Finely chopped mango – 1 cup

Small mango pieces – 6

Saffron – a pinch

Yellow food colour – 1 – 2 drop, optional

Method

Please read all the tips and tricks to make perfect rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.

7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

8. Take out the cottage cheese or paneer on a large plate. Add saffron and food colour if using.

9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.

10. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. Flatten the balls and place a mango piece in the middle.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls.

14. In a large and broad pan heat 1 cup sugar and 3 cup water.
Blend the mango pieces with 1 cup water and add in the sugar syrup.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. You can also add a pinch of saffron in the sugar syrup.

2. Read all the tips and tricks to make perfect rasgulla.

Enjoy the delicious mango flavoured rasgulla.
Happy cooking and have a wonderful weekend 😊

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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