Sugar Free Sheer Khurma Or Vermicelli Pudding

Sugar free sheer khurma or vermicelli pudding.
Ramadan Mubarak to all my Muslim friends and readers.
May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear one’s lives.

Sheer khurma is a rich, creamy and aromatic dessert made of milk, fine vermicelli, dates, sugar and lots of dry fruits and flavoured with cardamom, rose water or essence and saffron.

Sheer stands for milk and khurma stands for dates in Persian language.
According to Wikipedia
Sheer khurma or Sheer khorma literally “milk with dates” in Persian, is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout the Indian subcontinent and Central Asia.

You can get some more pudding or Kheer recipe here

Rasgulla kheer

Khajur gur kheer or date palm jaggery pudding

Chhena/paneer kheer or cottage cheese pudding

Rice kheer or pudding

Chakhao kheer

Our this week’s 148th #Foodiemonday bloghop theme is Eid special recipe.

My humble contribution is this sugar free sheer khurma.
I have made it without sugar or any artificial sweetener. Its naturally sweetened with dates and raisins. You can call it a guilt free treat. You will love it’s divine taste and aroma.
You can serve it hot or warm but I love it chilled. You can make it thick or thin as per your taste. I like it thick but if you want to make it thin just add little more milk to get your desired consistency.

Recipe

Milk – 4 cup + 1 tablespoon

Fine vermicelli – 1/2 cup, broken

Khoya or dried milk – 1/4 cup, optional

Ghee or clarified butter – 2 tablespoon

Chopped Dates – 1/2 cup, tightly packed

Cashew nuts – 2 teaspoon, sliced

Almond – 2 tablespoon sliced

Pistachio – 2 tablespoon, chopped

Chironji or charoli – 1 tablespoon

Saffron – a pinch

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Method

1. Soak Saffron in 1 tablespoon hot milk.

2. Heat 1 tablespoon ghee or clarified butter in a pan. Fry the raisins till puffed up and keep aside.

3. Now fry sliced cashew nuts, almond, pistachio and chironji or charoli. Fry till the dry fruits become light brown and keep aside. You can saute chopped dates too, I didn’t.

4. Add 1 tablespoon ghee in the same pan and fry the vermicelli on low heat. Stir continuously and fry till it becomes golden brown.
If you are using roasted vermicelli like me still fry them in ghee for a minute to get the flavour.

5. Heat the milk in a heavy bottom pan. When it starts to rolling boil simmer the flame. Simmer for 15 minutes.

6. Now add Crumbled khoya or dried milk and mix well. Add chopped dates, fried dry fruits, soaked Saffron and vermicelli.

7. Stir and cook until vermicelli becomes soft.

8. Switch off the heat. It will become thick when cool.

9. Add cardamom powder and rose water or essence. Mix well.

10. Garnish with fried cashews, pistachio, Saffron strands and date.
Serve warm or chilled.

Enjoy the delicious rich, creamy and aromatic sheer khurma or korma.

Notes

1. Sweetness is perfect for me but if you like more sweet you can add 1 – 2 tablespoon sugar in it.

2. If you like the consistency thin add some more milk at the end.

3. If you are using dried dates soak the dates overnight. Or boil with milk.

4. If you are on a restricted diet and don’t want to use ghee or clarified butter then you can fry the dry fruits in oil and add only one teaspoon ghee to fry the vermicelli for flavour and taste.

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.

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Chhena Poda Or Baked Cottage Cheese 

Chhena poda or baked cottage cheese cake.

Yes a cake but you don’t need flour or baking powder to make it.

Chhena poda is a dessert made of cottage cheese from Odisha. Its literally means roasted cheese in Odia language.

Its a very delicious baked dessert, made of fresh cottage cheese or chhena/paneer sugar, cardamom, cashew nuts and raisins. Flavour of cardamom and caramelised sugar made this dessert heavenly.

This week’s 122nd #Foodiemonday bloghop theme is #Odiacuisine.

My contribution is this delicious chhena poda. Adopted the recipe from my fellow blogger and a dear friend Alka Jena who blog at

Culinaryxpress

Visit her blog for many amazing recipes. Thanks Alka for the suggestions.

To make this chhena poda or baked cottage cheese better use homemade fresh cottage cheese or paneer. Its very easy to make. Just blend cottage cheese, sugar, cardamom powder, little milk or whey, cashew nuts and raisins till smooth and bake with caramelised sugar syrup.

Recipe
Paneer or cottage cheese – 2 cup, crumbled

Sugar – 1/2 cup + 2 tablespoon

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Milk or whey – 4 tablespoon

Ghee or butter for greasing

Sugar for caramelization

Pistachio to garnish

 

Method


1. Preheat the oven at 180°.

2. Fry cashew nuts and raisins lightly.

3. Blend paneer or cottage cheese, sugar and cardamom powder. Mix well.

4. Add milk or remaining whey of paneer. Blend till the mixture becomes smooth. Taste and adjust sugar if required. I like less sweet.

5. Add fried cashew nuts and raisins. Mix well.

6. Grease a baking pan with ghee or butter. Spread 1 tablespoon sugar and heat the pan till sugar caramelise.

When sugar caramelised switch off the flame.

7. Tilt the pan to spread the caramelised syrup all over the base.

8. Pour the paneer mixture over it.

Spread evenly with a spoon or spatula.

9. Bake in a preheated oven at 180° for 35 – 45 minutes.

10. To check insert a toothpick in the middle. If the toothpick comes out clean chhena poda is ready.

11. Take out the pan when hot and invert it on a plate to take out.

If it becomes cold sugar syrup at base will be hard and it will be difficult to come out intact.

12. Garnish with pistachio. Serve delicious chhena poda or baked cottage cheese hot or cold.

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Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 


Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.

Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.

Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.

Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.

Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.

Recipe 


Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon

Desiccated coconut – 1/4 cup

Powdered sugar – 1 cup

Coconut milk – 1 cup

Lemon juice – 1 tablespoon

Gulkand – 1/4 cup

Tutti frutti – 1/2 cup

Cardamom – 1 teaspoon

Oil – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds – 2 tablespoon

For glaze 


Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds, desiccated coconut and cherry for topping

Method 


Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with water chestnut flour.

Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.

In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.

In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.

Add all the dry ingredients gradually. Mix well to make a lump free batter.

Add gulkand or rose petal jam and mix.

Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.

Pour the mixture into the greased and flour dusted cake tin.

Bake in preheated oven at 180° for 35 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time. So check after 30 minutes. Insert a toothpick in the middle if it comes out clean your cake is done.

Let the cake cool down completely.

For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

Spread lemon glaze all over the cake.

Spread desiccated coconut over it.

Top with sugar coated fennel seeds and cherry.

Slice and enjoy the lemon coconut mixed heavenly taste.

Happy baking!!

Note –

1. If you want you can add little food colour in the batter.

2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.

 

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Chocolate Burfi Or Fudge 


Chocolate burfi or fudge.

Have you seen ‘Bareilly ki burfi’ movie? I didn’t. But read too much about it in local newspapers. All the famous sweet shops of Bareilly have some stories about their burfi. Some stories are about Priyanka Chopra, how she loves the particular burfi of a particular shop etc.

Read the story in short of this film in internet. Film is good but not burfi its all about a novel 😀

Copy pasting the story for you.

Amongst the cluster of homes in Bareilly, India resides the amusing Mishra family. The only ‘life loving’ daughter of theirs – Bitti Mishra (Kriti Sanon) works at the electricity board, is a casual smoker, watches English movies and loves breakdance. Bitti’s free spiritedness does not translate in finding a suitable groom and she resigns to being a misfit in this small-town – Bareilly. The complexities of getting married and feeling pressured, impulsive Bitty decides to run away from home. At the railway book stall, she stumbles upon a novel called ‘Bareily Ki Barfi’. Surprisingly the female protagonist of the novel reads exactly like her.

Now tell me where is the burfi? 😂

Leave it. Here is a delicious burfi recipe for you direct from Bareilly 😊

You don’t need much ingredients to make it. You need only khoya/mawa or dried milk, milk powder,  sugar, vanilla essence and dark chocolate. Easy isn’t it 😊

Recipe 


Khoya or mawa – 1 cup tightly packed, crumbled

Grated dark chocolate – 1/3 cup

Milk powder – 1/4 cup

Sugar – 4 tablespoon or to taste

Vanilla essence – 1 teaspoon

Ghee/clarified butter or butter for greasing

Grated white chocolate and pistachio to garnish

Method 


Grease a plate with ghee or butter and keep aside.

I have used homemade khoya/mawa or dried milk. Get the recipe to make khoya or dried milk here.

Mix crumbled khoya/mawa or dried milk, milk powder and sugar.

Heat the mixture in a nonstick or heavy bottom pan. Cook on low heat, stirring continuously.

Cook until the mixture leaves the sides and becomes a dough like consistency. Taste the sweetness and adjust if require.

Add grated dark chocolate and mix well. Remove from heat.

Add vanilla essence. Mix well.

Set the mixture on the greased plate.

Sprinkle grated white chocolate and pistachio over it. You can sprinkle any dry fruits of your choice if you don’t have white chocolate.

Let it cool down. Cut with a knife in your desired shape.

Serve immediately or keep in refrigerator for later.

You can keep it in refrigerator for 3 – 4 days.

Enjoy the delightful taste of this chocolate burfi or fudge.

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Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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Rasgulla Kheer/Pudding Or Rosogolla paesh 


Nobility in heart and character in deed

Righteous homes alone make a beautiful State.

Sisters will tie the thread on the brothers

Abiding them to do only what is right and clean.

Put the Kumkum and blessed rice on the head

Where will dwell right thoughts and noble action.

A.P.J.Abdul Kalam

Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and  sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.

Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.

The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.

Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.

According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.

Wekipedia

Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.

And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.

I have used homemade rasgulla in this kheer or pudding.

You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.

Recipe 


Paneer or cottage cheese – 1 cup

Sugar 1 cup + 4 tablespoon

Milk – 1 litre

Cardamom powder – 1 teaspoon

Saffron – a pinch

Shredded almond and pistachio to garnish

Method 


Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.

In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.

Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.

Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.

After 20-25 minutes when the rasgullas becomes double in size remove from heat.

Let it cool down.

Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.

When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.

Let it cook on low flame till its become 1/4. It will be thickened when cooled.

Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.

And drop in the thickened milk. Taste and check the sugar. Add little more if require.

If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.

Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.

Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.

Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.

Or keep in refrigerator and serve chilled.

Enjoy the heavenly taste.

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