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.

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

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Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

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

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

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

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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.

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

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Chocolate Coconut Sandesh 

May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.



Chocolate coconut sandesh. A sweet made of soft and smooth coconut mixture and crisp chocolate.Bengali’s love sweets and Durga Puja is the perfect time for sweets. So spread happiness with this delicious and easy to make sweet recipe.



Durga Puja is the one of the most famous festival celebrated in West Bengal  in honor of Goddess Durga during the period of Navaratri
This festival marks the victory of Goddess Durga over the evil buffalo demon. Mahishasura.  Durga Puja festival epitomises the victory of Good over Evil.

In Bengal, Goddess Durga is worshipped as Durgotinashini, the destroyer of evil and the protector of her devotees.
Durga Puja or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu Goddess Devi Durga.

Durga Puja is celebrated every year in the Hindu month of Ashwin (September-October) and commemorates Prince Rama’s invocation of the goddess before going to war with the demon king Ravana.
This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime.

So, this Puja is also known as Akal-bodhan or out-of-season  worship. Thus goes the story of Lord Rama, who first worshipped the Mahishasura Mardini or the slayer of the buffalo-demon, by offering 108 blue lotuses and lighting 108 lamps, at this time of the year.

In this festival serve your guests a different and delicious sweet. Chocolate coconut sandesh. I have mixed coconut with kid’s favourite chocolate to make a lip-smacking sweet.

Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.



In India one of the most common offerings in a temple is coconut. Coconut plays a vital role in all puja rituals. The coconut is a satvic fruit. It is sacred, pure, clean, and health giving, endowed with several properties.

Enjoy this auspicious occasion with this delicious chocolate coconut sandesh.

Recipe 


Shredded coconut – 1 cup

Paneer/cottage cheese – 1 cup

Sugar – 1/4 cup or to taste

Cardamom powder – 1/2 teaspoon

Dark chocolate – as require. I have used 1/2 morde chocolate bar

Ghee/clarified butter or butter for greasing the moulds.

Method 


Mix paneer/cottage cheese, coconut and sugar. Add less sugar, taste after mixing and add more if require. Mix well with you finger tips. Make a smooth mixture.

Heat a nonstick or heavy bottom pan. Cook the coconut mixture on low flame. Keep stirring. Cook until the mixture dried up. Remove from heat and let the mixture cool down. Make it smooth again. You can use your grinder or blender to make it smooth. I have ground it.

We have to set it in moulds. You can use any moulds whatever you have. I have used small chocolate moulds for bite sized sandesh and some muffins moulds for large size.

Melt the chocolate in double boiler or in microwave. Microwave for 30-40 second on high power stir if require microwave some more seconds. Stir with a spoon to check. It shouldn’t be burn. After melting stir it well.

Now take the greased moulds. Pour 1 teaspoon coconut paneer/cottage cheese mixture. Set and level with a spoon or your finger tips. Press gently. Pour 1 teaspoon melted chocolate over it. Make it flat and even with a spoon.

Keep the moulds in refrigerator for 2-3 hours.
Demould on a plate. Serve chilled. Always keep the remaining sweets in refrigerator. Chocolate will melt if you keep it in room temperature.

Coconut paneer/cottage cheese mixture have a soft smooth texture and chocolate is crisp.
Enjoy the soft and crunchy taste.

Thin Crust Wholewheat Flour Double Burst Pizza

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Thin crust wholewheat flour double burst pizza.

Whenever our children demand for pizza, we are used to order from pizza outlets.

And their pizza base is made of all purpose flour or maida.

Maida or all purpose flour is the refined wheat flour that doesn’t contain any nutrients normally present in wheat. It has 100% carbohydrates and no fiber, which makes it bad for consumption for a diabetic patient as it raises sugar levels in blood.

 

Refined carbohydrates are the cause of diseases like diabetes, blood pressure, obesity, coronary heart disease, colon cancer, ulcers etc.

 

So why not make the pizza at home, with wholewheat flour or atta. A healthy option to make our kids happy.

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This week’s #Foodiemonday #bloghop theme is #Pizzamania.
Presenting thin crust, wholewheat-flour double burst pizza with a yummy topping.

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I don’t like the bland taste of store bought pizza base. So I have added some flavour in the base too. You can make garlic bread sticks from the remaining dough.

 

I have used black pepper powder but you can use chilli flakes too. Add the black pepper or chilli flakes as per your spice tolerance.

 

I have added little Schezwan sauce because I like the taste. If you don’t have Schezwan sauce omit it.

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Photo credit – Suchismita Roy

Recipe

For pizza dough

Atta or wholewheat flour  – 3 cup

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Water  – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting.

 

For pizza sauce

Tomatoes  – 4 medium

Garlic cloves  – 5 finely chopped or crushed

Schezwan sauce  – 1/4 teaspoon optional

Oregano  – 1 and 1/2 teaspoon

Black pepper powder  – 1/2 teaspoon or to taste

Tomato sauce  –  2 -3 teaspoon

Oil  – 1 tablespoon

Salt to taste

 

For topping
Onion  – 1 cubed

Capsicum  – 1 small cubed

Tomato  – 1 small cubed

Paneer/cottage cheese  – 1/2 cup small cubed

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1 teaspoon

Lemon juice  – 2 teaspoon

Black pepper powder 1/2 teaspoon or to taste

Mozzarella cheese  – as required

Salt to taste

Cheese cubes  – 2 grated

Oil for brushing

Semolina/suji or cornmeal for dusting the pan

Method

Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

 

Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

 

Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes.

 

Smear the dough with some oil and cover. Allow the dough to leaven for 2 hours. If the weather is cold increase the time.

 

Take lemon juice, ginger garlic paste, salt and back pepper powder. Mix well and add cubed onion, Capsicum and paneer cubes. Marinate and keep in refrigerator for 30 minutes.

You can add any topping of your choice.
Pizza sauce

To make sauce drop the tomatoes in boiling water and let it cool. Now peel, chop or crush the tomatoes. You can grind it too.

 

Heat 1 tablespoon oil in a pan. Add chopped or crushed garlic. Saute till the raw smell goes out. Add tomatoes and salt.

 

When tomatoes are cooked well add tomato sauce, schezwan sauce, oregano and black pepper powder. If you don’t have Schezwan sauce skip it.
Mix everything well and let it cool.

 

Take out the dough. It will be doubled. Pinch the dough to remove the air.
Preheat the oven at 200 degrees for 15 minutes.

 

Grease a baking pan and sprinkle little semolina/suji or cornmeal.
Now make small ball and roll out with a rolling pin. Make a thin disc with the help of flour. Place it on the greased and dusted baking pan. Prick evenly with a fork.

 

Spread grated cheese cubes leaving the sides. You can use cheese slice, cheese spread or any cheese.

 

Now roll out one smaller and thin disc. Roll the disc thin as much possible and place over it. Close the sides with your finger tips.

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Spread pizza sauce all over it.
Sprinkle grated mozzarella cheese over it. Now spread the marinated paneer/cottage cheese cubes, onion, capsicum and tomato. Spread generous amount of grated mozzarella again. Brush with oil all over it.

 

Sprinkle little oregano and black pepper powder or chilli flakes.
Bake in a preheated oven for 15 minutes or until the base becomes crisp.

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Make more pizza with the remaining dough or refrigerate for further use.
Slice and enjoy the home made thin crust wholewheat flour double burst pizza.

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Be healthy be happy!!
Happy cooking!!

Choco Coco Delight

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Happy Diwali to everyone.
Have a blessed and blissful Diwali.

May God fulfill all your wishes in wealth, health & happiness in your life.

Diwali/ Deepawali or the  festival of light is an ancient Hindu festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India. The festival spiritually signifies the victory of light over darkness.

This post is going to be a part of #FoodieMonday #Bloghop #Theme diwali sweets.

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Planned to make something new. And the result of my experiment is here.

I had some grated, khoya/mawa/ reduced or dried milk, paneer/cottage cheese and a jar of chocolate fudge spread in my pantry.

Used them and got a heavenly taste. Mixed flavour of chocolate, cardamom and coconut, wow a really delightful taste.

If you don’t have chocolate fudge spread you can use chocolate sauce or melted chocolate too.

I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.

I used chocolate mould you can use any mould or simply roll them with chocolate stuffing and make laddu. Or give any shape.

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Recipe

Grated coconut- 1/2 cup

Mawa/ khoya or reduced milk – 3/4 cup

Paneer or cottage cheese – 1 cup
Milk 1/2  cup

Sugar – 1/4 cup or to taste

Cardamom powder  – 1 teaspoon

Chocolate fudge spread  – as required

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Method

Grind the grated coconut and keep aside.

Now grind the khoya/mawa or reduced or dried milk altogether to make a smooth paste.

Heat the milk in a pan. Add the coconut and cook on low flame stirring occasionally.

When the mixture dried up add khoya paneer paste and sugar. Add 1-2 teaspoon less taste after mixing add more if require.

Cook on low flame. Keep stirring till the mixture dried up.
Mixture shouldn’t be completely dried up. We need a smooth and soft texture.

Add cardamom powder and mix well.
Let it cool.

Knead with your finger tips to make it more smooth.

Take a chocolate mould. Fill the mould half with the mixture.
Put 1/4 teaspoon chocolate fudge spread on it.

Now fill the mould with coconut khoya paneer mixture. Press lightly.

Keep the mould in refrigerator for 1-2 hour.
Demould carefully.

Your choco coco delight is ready.
Enjoyyyy

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