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
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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.

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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.
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Sugar Free Date Sandesh

Sugar free date sandesh.
A delicious sweet sweetened with dates. No sugar or artificial sweetener added.
But I repeat diabetic people should take only one piece in a day not too much. Its necessary to eat a balanced diet and just moderate your intake.

Diabetes usually means a big “NO” to sugar intake. But how far is this true?

Most studies show that it is not.

Diabetes is the fastest growing disease in the recent times. Although diabetics are not required to abstain from sugar entirely, they are advised to limit its intake.
So, what do you do when you need to satisfy your sweet tooth? Eat dates, of course!
Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.
In fact, they are extremely healthy – packed with an array of vital nutrients.
Source

You can get some more sugar free sweet recipe here.

Sheer khurma or vermicelli pudding

Coconut raisins almond laddu

Sugar free mawa nariyal peda or dried milk date and coconut peda

Sugar free pineapple sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy. You need only few ingredients to make it. Just blend everything and cook. I have used homemade paneer or cottage cheese and khoya or milk solid. You can also use store bought.

Recipe

Paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Dates – 1/2 cup, chopped

Cardamom powder – 1 /2 teaspoon

Hot water – 1/4 cup

Method

1. Soak chopped dates in 1/4 cup hot water.

2. When it cool down, blend with the water used to soak. Make a smooth paste.

3. Add Crumbled cottage cheese or paneer and khoya or milk solid in the blender. Blend again.

4. Heat a non stick or heavy bottom pan. Add date, cottage cheese and khoya or milk solid mixture in it.

5. Cook on low flame. Stir continuously to avoid sticking to the bottom.

6. When the mixture dried up and becomes like a dough, remove from heat.

7. Add cardamom powder and mix well.

8. Let the mixture cool down.
Make small balls and shape with a mould. If you don’t have mould then you can make ball shaped laddu with it.

Serve or keep in refrigerator and serve chilled.
You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious guilt free sandesh.

Notes –

1. You can make it with only cottage cheese or only khoya or milk solid if you want.

2. You can give any shape of your choice.

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

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.

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Rasgulla Or Rosogolla With Tips And Tricks

Rasgulla or rosogolla.
A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup.

I love date palm jaggery or khajur gur rasgulla. In winter I usually make it with only date palm jaggery. But this time I have very little jaggery so I have used half gur or jaggery and half sugar to make gur/jaggery rasgulla. See the picture above.

Some of my readers asked for rasgulla recipe. Sorry for the delay. I have wanted to share detailed recipe with tricks and tips. This time I am at IIT Kanpur for few days. My son is a fourth year student here. Enjoying totally relaxing time and enjoying healthy and delicious food of hostel mess. Could not take pictures of every meal. But I wish I could share all food pictures with you.

Here is a picture of yesterday’s lunch platter. But roti, lassi and green chutney not included in the picture.

DSC_1683.JPG

So I am utilising this free time and drafting this post with all the tips and tricks of making rasgulla.

And do you know that you can make many dishes with rasgulla? Here is a picture of delicious baked rasgulla made of homemade spungy rasgulla.

You can get some of the recipes with rasgulla here. Click on the name below to get the recipe.

Baked rasgulla

Savoury rasgulla korma

Rasgulla kheer or pudding

Eggless rasgulla cupcake

Kheer Kadam

Making of rasgulla is little tricky. My rasgulla become perfect after few attempts.
Now here is a detailed recipe of rasgulla. If you follow it I am sure your rasgulla will be perfect at the first attempt.
Here are some tips to make perfect spungy rasgulla.

1. Always use cow milk to make chhena/paneer or cottage cheese for rasgulla. And milk should be full cream milk.

2. Mash the cottage cheese well with your fingers and heel of your palm for 4 – 5 minutes or until your palm becomes lightly greasy. You can blend it in your food processor or mixer grinder. Its for spungy rasgulla. If you like your rasgulla soft not spungy then mash only till the cottage cheese becomes smooth. No need to knead till greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

5. Syrup should be continuously rolling boil. Temperature should not be down.

6. Syrup should be enough thin. Keep one cup hot water handy to add in the middle of the cooking.

7. When the milk curdle immediately drain the whey from it. Over cooking makes the cottage cheese hard. If you use it to make rasgulla, your rasgulla will become hard.

8. Now last one. For perfect drained cottage cheese after squeezing well wrap the cottage cheese in a large clothe. Keep a weight on it and keep aside for 2 hours. No need to hang it for long hours. I have got this trick from Rita Ghosh. Thanks Rita Ghosh for this trick. It really works.

Recipe

Milk – 1 litre

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

Sugar or date palm jaggery or khajur gur – 1 cup

Water – 5 cup

Method

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.

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 7 rasgulla out of this cottage cheese.

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

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

13. In a large and broad pan heat 1 cup sugar or grated date palm jaggery or khajur gur and 4 cup water.

14. When sugar or date palm jaggery 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.

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

16. Keep 1 cup hot water handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.

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. If you want your rasgulla more sweet. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.

2. Always use full cream cow milk to make rasgulla.

3. For spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm.

4. You can make it without any flavour or use flavour of your choice like cardamom powder, rose water etc.

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

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Chocolate Sandesh 

Happy bhai duj to every brother and sister. May success and joy be yours every day.

Bhai Dooj / Bhau-Beej / Bhai Tika / Bhai Phonta is a festival celebrated by Hindus of India and Nepal on the second lunar day of Shukla Paksha in the Vikram Samvat Hindu calendar month of Kartika.

On the day of the festival, sisters invite their brothers for a sumptuous meal often including their favorite dishes/sweets. The procedure may be different in bihar and central india. The whole ceremony signifies the duty of a brother to protect his sister, as well as a sister’s blessings for her brother.
Carrying forward the ceremony in traditional style, sisters perform aarti for their brother and apply a tika on the brother’s forehead. This tika ceremony on the occasion of Bhai duj signifies the sister’s sincerest prayers for the long and happy life of her brother and treat them with gifts. In return brothers bless their sisters and may treat them also with gifts.

Source – Wikipedia

Presenting a yummy sweet recipe for this auspicious occasion.

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it. You can make it with different flavours.

Get some more sandesh recipes here.

You don’t need much ingredients to make this sandesh. A very simple recipe yet delicious. You will love the chocolaty taste. I have used choco chips over it, if you don’t have choco chips you can use pistachio to make your sandesh beautiful.

Picture credit my daughter Suchismita Roy

 

 

Recipe


Paneer or cottage cheese – 1 & 1/2 cup

Milk powder – 1/2 cup

Grated dark chocolate – 3 tablespoon

Sugar – 6 tablespoon

Cocoa powder – 3 teaspoon

Vanilla essence – 1/2 teaspoon

White choco chips or pistachio to garnish

Method


Mix paneer, milk powder, grated dark chocolate, sugar and cocoa powder on a plate.

Get the method of making paneer or cottage cheese here.

Knead with your palm until smooth.

Heat a heavy bottom pan or nonstick pan. Add the paneer mixture. Cook on low flame. Stir continuously.

Cook till the mixture leaves the sides and becomes like a dough. Remove from heat.

Don’t overcook. It shouldn’t be too dry or crumbled.

Add vanilla essence and mix well.

Again knead it till smooth. I have used mixer grinder to make it smooth. Blend or knead with your palm again.

Make small balls.

Shape them with a mould and place choco chips or pistachio in the middle.

Or press the balls gently. Place choco chips or pistachio in the middle.

Serve soft delicious chocolate sandesh immediately or keep in refrigerator for later and serve chilled.

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

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