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.
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
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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Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
O Devi Saraswati, the most Auspicious Goddess of Knowledge with Lotus like Eyes,
An Embodiment of Knowledge with Large Eyes, Kindly Bless me with Knowledge. I Salute you.
Vasant Panchami is an important Indian festival celebrated every year in the month of Magh according to the Hindu calendar. Celebrated on the fifth day of Magh, the day falls somewhere in the months of February or March according to the Gregorian calendar. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom and also the onset of spring season.
According to the popular belief, the origins of this festival lie in Aryan period. Aryans came and settled in India through Khyber Pass, crossing the Saraswati River among many others. Being a primitive civilization, most of their development took place along the banks of the River Saraswati. Thus, River Saraswati began to be associated with fertility and knowledge. It is then that the day began to be celebrated.
According to mythology, a popular associated with this day is connected with poet Kalidasa. After he was married off to a beautiful princess through trickery, the princess kicked him out of her bed as she learned that he was foolish. Following this, Kalidasa went to commit suicide, upon which Saraswati emerged from the waters and asked him to take a dip there. After taking a dip in the holy waters, Kalidasa became knowledgeable and began writing poetry. Thus, Vasant Panchami is celebrated to venerate Goddess Saraswati, the goddess of education and learning.
The color yellow is the predominant color associated with the festival, the origins of which are supposed to be the fields of mustard which can be seen in Punjab and Haryana during this period. Kite flying is also commonly associated with this festival. Children as well as adults fly kites on this day to celebrate freedom and enjoyment.
Another tradition associated with this day is that of initiating studies in the young. Young children often begin learning on this day, which is believed to be the reason why the school sessions start in the month of March. Sweets with a yellow hue are also distributed on this day and people can also be seen donating books and other literary material to the poor.
And the day after Saraswati Puja or Basant Panchami in west Bengal Sheetal Shashti is observed. Sheetal means cool and shashti means sixth day. It is customary for west Bengal people to eat a special dish called gota seddho. It literally means whole boiled. Because its made of whole lentils with 5 type of whole vegetables. None of the vegetables are cut. And its cooked on the day of Saraswati Puja or basant panchami but served on the next day.
This sheetal shashti is mainly observed by the Bengali mothers praying long healthy life of their children.
Raw mustard oil is drizzled over this gota seddho with salt. Each family has their own version to make it. With this dish six type of fried veggies, some no onion garlic vegetables, kheer or pudding with date palm jaggery or khajur/nolen gur, steamed rice, ber or Indian plum chutney and puri/luchi or kachauri are cooked on this day to be eaten next day.
In fact sheetal shashti is generally marked as a no cooking day. This observed by mothers but everyone in the family enjoy this special food.
Now coming to the today’s Basant Panchami special recipe.
Moong dal burfi or split green gram fudge.
A very delicious and easy to make sweet for this special accession.
You can make these with very simple and easily available ingredients. Need only moong dal or split green gram or yellow lentils, sugar, water, khoya/mawa or dried milk with ghee or clarified butter, little cardamom powder and saffron. A delicious burfi or fudge for this special accession.
Yellow lentil or moong dal or split green gram – 1/2 cup
Sugar – 1/2 cup
Water – 1/2 cup
Khoya/mawa or dried milk – 1/2 cup
Ghee or clarified butter – 1/4 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch
Chopped pistachios to garnish
Wash and soak the lentils in enough water for 2 – 3 hours.
Wash again and drain the lentils.
Grind into a smooth paste.
Heat water and sugar in a pan. When it starts to boil reduce the flame and add cardamom powder and saffron. Stir well and let it boil for 6 – 7 minutes on low flame. Or until the syrup becomes one thread consistency.
Remove from heat and let it cool down.
Heat ghee or clarified butter in a heavy bottom pan or nonstick pan. Add ground lentils and stir continuously. Cook on low flame until it changes it’s colour into golden brown and becomes like a dough.
This step need patience. You can feel the aroma of fried lentils. Don’t make it in a hurry. Raw smell should goes out.
After frying take out the lentils in a bowl.
In the same pan cook the khoya/mawa or dried milk stirring constantly on low flame. Cook till it slightly change colour and becomes dough like consistency.
Add fried lentils in it. Mix well.
Now add the sugar syrup.
Cook till the mixture dried up completely and leaves the sides.
It will becomes a dough like consistency.
Grease a plate with little ghee or clarified butter.
Spread the mixture over it. Flatten the top with a spoon or your palm. Sprinkle chopped pistachios over it.
Keep in refrigerator for 1/2 an hour to set it.
Cut in your desired shape and size.
Serve and enjoy the heavenly taste of these fudge or burfi.
Happy and blessed Krishna Janmashtami. May God bless you with all the happiness.
Janmashtami is the birthday of Lord Krishna. In India it is celebrated with great devotion and enthusiasm.
This festival is observed on ashtami tithi, the eighth day of Krishna Paksha or dark fortnight of the month of Bhadra according to the Hindu calendar. This is usually in the months of August and September in the Gregorian calendar. People observe fast the whole day, sing hymns and conduct prayers at midnight to rejoice the birth of Lord Krishna.
Apple coconut fudge or barfi.
A very delicious and flavourful sweet. On the auspicious occasion of Shree Krishna Janmashtami try out this easy to make and yummy fudge or barfi.
Grated apple – 1 & 1/2 cup
Grated fresh coconut – 1&1/2 cup
Sugar – 1/4 cup
Cardamom powder – 1/2 teaspoon
Saffron – a pinch optional
Hot milk – 1 tablespoon
Pistachios to garnish
Ghee/clarified butter for greasing the plate
Soak the saffron in 1 tablespoon hot milk. If you don’t have saffron omit it. You can use little food colour too.
Mix grated apple, grated coconut and sugar in a pan. I like less sweet but you can adjust according to your taste.
Cook the mixture on low flame. Keep stirring. Don’t increase the flame. Keep the flame low.
After 15-20 minutes when the mixture dried up add cardamom powder, milk powder and saffron mixed milk. Mix well. Taste and adjust the sugar if require.
Cook again on simmer till the mixture dried up and becomes dough like consistency. It will take 15-20 minutes again. Switch off the flame.
Take a greased plate. Spread the mixture on it. Label with a spoon or your palm. Sprinkle chopped pistachios over it.
Let it cool down. Now keep it in refrigerator for 5-6 hours or overnight.
Cut into square pieces and serve chilled.
I would love to hear from you. If you like the recipe please leave some words in the comment 😊
I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.
A special thanks to Pushpita for helping, encouraging and introducing me to this wonderful blogging world.
Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.
Thanks again for your constant love and support. I would love to hear from you.
Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.
Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.
Malpua is an Indian sweet dish. There are many variations of this sweet based on the region it is prepared.
It is served as a dessert or a snack and very popular in India and Bangladesh.
In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.
Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.
I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.
All purpose flour/maida – 1 cup
Milk powder – 1/2 cup
Semolina/suji – 2 tablespoon
Atta or wholewheat flour – 1/4 cup
baking soda – 1/4 teaspoon
Cardamom powder – 1/2 teaspoon
milk – 2 cup
For sugar syrup
Sugar – 1 cup
Water – 1 cup
Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying
In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add 😀
Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.
Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.
Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.
But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.
Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.
Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.
Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.
Enjoy the hot crisp malpua with your family and friends.
Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.
Kalakand with the flavour of mango. A sweet flavoured juicy fruit. Mango not only loved for its taste it also has immense health benefits .
Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.
This week we are celebrating 50th anniversary of #Foodiemonday #bloghop. So my bloggers friends decided to make some traditional sweet this time.
My contribution is this super easy and delicious mango kalakand.
You need only few ingredients to make it.
Paneer/cottage cheese – 1 cup crumbled
Khoya or reduced milk – 1/2 cup
Mango – 1
Cardamom powder – 1 teaspoon
Sugar – 1/3 cup or to taste
Pistachios for garnishing
Ghee or clarified butter to grease the plate
Peel and remove the seed of the mango. Chop and grind to a smooth paste.
Heat a pan and add the mango paste. When it starts to boil add the sugar. Stir continuously.
When the mango sugar mixture becomes thick add the fresh crumbled paneer/cottage cheese and reduced milk or khoya. Stir and cook until the mixture thickened and leaves the sides. Texture should be grainy.
Taste and adjust the sugar if require. Add cardamom powder. I love the aroma of cardamom with mango. So I have used 1 teaspoon. You can use 1/2 teaspoon, taste and add more if require.
Mix well and switch off the flame.
Grease a plate with little ghee or clarified butter. Pour the mixture over it. Spread and level the mixture with a spoon or your palm.
Garnish with chopped pistachios. Let it cool down.