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 simmer the 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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Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet / Naturally Sweetened

Sugar free pineapple sandesh.
A delicious sweet for diabetic and diet conscious people. Actually its superbly delicious so everyone can enjoy these guilt free sweets.

A sandesh without any artificial sweetener. But its perfectly sweet. Sweetness of pineapple and raisins made these sandesh sweet and yummy.
So a healthy treat for not only diabetic people but for everyone. Diet conscious people its for you too. Enjoy the natural sweetness without any guilt.

Already shared one more sugar free sweet recipe here. To get the recipe click on the name.

Sugar free carrot bottle gourd fudge or barfi

This sandesh recipe is very easy and simple. You don’t need much ingredients to make it. I have used homemade paneer/cottage cheese and khoya or milk solid in it. Both are made with skimmed milk.
Get the method of making khoya/mawa or dried milk or milk solid here.

You can get the method of making paneer or cottage cheese here.

Sandesh will get it’s perfect sweetness from raisins and pineapple. I have used little yellow food colour to make these attractive. You can skip colour if you want. And if you don’t have pineapple essence use cardamom powder or vanilla or any flavour of your choice.

Recipe

Paneer or cottage cheese – 1 cup, tightly packed

Khoya/mawa or dried milk – 1/4 cup

Chopped pineapple – 1/2 cup

Raisins – 1/4 cup

Pineapple essence – 2 – 3 drop

Yellow food colour – a pinch, optional

Method

1. Soak the raisins in hot water for 15 minutes.

2. In your mixer grinder blend or grind soaked raisins and chopped pineapple.

3. Add crumbled paneer or cottage cheese and khoya or milk solid. Blend again to make a smooth mixture.

4. Pour the mixture into a nonstick or heavy bottom pan.
Cook on low flame stirring continually.

5. Cook till the mixture becomes a dough like consistency.
Remove from heat. Add pineapple essence and mix well. Let it cool down.

6. Add yellow food colour if you want to use. Mash it with you palm to make smooth.

7. Now grease your favourite mould with little oil or ghee.
Shape your sandesh as you like.

8. If you don’t have mould simply make them small round ball. And serve as laddu.

You can garnish your laddu with chopped pistachio.

Enjoy the delicious pineapple flavoured sugar free sandesh without any guilt.

Notes

1. You can use store bought crumbled cottage cheese and milk solid in it. But fresh cottage cheese is better.

2. If you don’t have pineapple essence then you can use any flavour of your choice.

3. You can also make it without khoya or milk solid. Just use 1/4 cup paneer or cottage cheese more.

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Baked Rasgulla

Baked rasgulla.
Rabdi soaked rasgulla covered with makha sandesh or date palm jaggery or khajur gur sandesh, condensed milk and malai or milk topping. These ingredients made this dessert heavenly.

Tasted this delicious baked rasgulla in kolkata. Attended a wedding reception event in my family. Lovely memorable days with family members. Missing those moments.
This baked rasgulla was one of the party dessert. Everyone loved it. Something different from regular baked rasgulla. Makha sandesh or gur sandesh was the key ingredient.
My brother in law Taposh Roy requested the caterer of that event for the recipe. And he happily share his recipe with us. Thanks to him and Taposh.

Earlier I made baked rasgulla with an easy method. Just layered a mixture of condensed milk, khoya or dried milk and little milk over the squeezed rasgulla and baked.

But this recipe is little different.
Tried the recipe after returning home. And enjoyed the heavenly taste again. Sharing is caring so sharing this awesome recipe with you all. Make it and enjoy the heavenly taste 😊

Recipe

Rasgulla – 8

Full cream milk – 4 cup

Sugar – 3 tablespoon

Homemade paneer or cottage cheese – 1/2 heaped cup

Khajur gur or date palm jaggery – 2 tablespoon or to taste, grated

Cardamom powder – 1 teaspoon

Condensed milk – 1/4 cup

Chopped pistachio to garnish

Method

Boil 4 cup full cream milk in a heavy bottom pan. Let the milk thickened on low flame. Add 3 tablespoon sugar and mix.

Don’t stir the milk frequently. We want the milk topping so just bring the milk topping or malai towards the sides with a spoon gently.

Don’t make the rabdi or thickened milk grainy or dry.
When the milk change it’s colour and thickened remove from heat. Add 1/2 teaspoon cardamom powder.
Keep this thickened milk in refrigerator or under fan for 30 minutes.

After 30 minutes remove the milk topping or malai from it and keep aside.
My thickened milk or rabdi remains 1&1/4 cup after removing the milk topping. If your milk is too thick you can add little milk in it.

Squeeze rasgulla with your palm to remove the sugar syrup. Don’t worry it will swell again.

Heat the thickened milk or Rabdi.

Dip all the squeezed rasgulla in thickened milk or Rabdi. When it starts to boil switch off the flame. Soak them in thickened milk for 30 minutes. It will helps the rasgulla to soak thickened milk properly.

Now take the paneer or cottage cheese on a plate. Mash well with your palm.
I have made the paneer or cottage cheese out of 1/2 litter milk.
When the paneer becomes smooth add grated khajur gur or date palm jaggery. Mash again to make it smooth and little greasy.

Heat a nonstick or heavy bottom pan. Cook the paneer on low flame for 5 – 6 minutes. Stir continuously. Switch off the heat.
Let the mixture cool down.
Add 1/2 teaspoon cardamom powder and mash it again until it becomes smooth. Mix condensed milk with it and keep aside.

In a baking tray arrange all the thickened milk soaked rasgulla. Layer the paneer or cottage cheese mixture over it evenly.
Now layer the milk topping or malai we have collected from thickened milk.

Garnish with chopped pistachio.

Place on the higher rack of your oven.
Grill for 6 – 8 minutes or until the top becomes brown.
Enjoy the delicious baked rasgulla warm or chilled.

Notes

1. You add use few drops of rose water with cardamom powder in thickened milk.

2. You can decrease the amount of jaggery and sugar if you like less sweetness.

3. You can use shredded almond for garnishing.

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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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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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Eggless Oats Wholewheat Flour Mawa Paneer Malai Cake 

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe 

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid  – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

In a bowl mix whole wheat flour, ground oats, cardamom powder, cinnamon powder, baking powder and soda.

In a large bowl mix powdered sugar and vinegar mixed milk. Whisk well.

Add paneer and mawa mixture. Whisk again.

Now add the milk topping or malai. Mix well. Don’t over beat.

Add dry ingredients gradually. Mix well. Make a lump free smooth batter.

Mix the tutti frutti in it. You can also use choco chips or any dry fruits of your choice.

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

Sprinkle shredded almond and pistachio. Place cherry over it.

Bake in the 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 ready.

Let it cool down completely.

Slice and serve with tea, coffee or a glass of milk.

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Coconut Pomegranate Sandesh Or Narkol Bedana Sondesh 


सर्वमंगलमांगल्ये शिवे सर्वार्थसाधिके।

शरण्ये त्र्यम्बके गौरि नारायणि नमोऽस्तु ते ॥

Meaning – 

Oh Goddess, who is the giver of all good things, who is peaceful, who is the giver of all wealth, who is the giver of refuge, who has three eyes and who is the Shining One. Salutations to You, Narayani!

Source

Wishing you all happy Durga Puja. May Goddess Durga bless you with happiness all the year through.

Today is Maha Ashtami.

Maha Ashtami or Durga Ashtami is one of the most auspicious days of Durga Puja. Ashtami is known as Durgotsava marks the victory of good over evil. According to Hindu mythology Goddess Durga defeated evil demon Mahishasura and since then this festival is celebrated. And this day is also known for Astra Puja or worshiping weapons. In Bengal Durga Puja is celebrated from sixth day to tenth day of Navratri.

I have promised to share some sweets for this festive season. Today sharing coconut pomegranate sandesh. A delicious and soft dessert to celebrate this festival. I am sure even you don’t get this sandesh flavour in Kolkata sweet shops. If you find this flavour please let me know the name of the shop, I would love to try in my next Kolkata visit. 

You can get some more sandesh recipes here

Recipe 

Paneer or cottage cheese – 1 cup

Pomegranate seeds 1/4 cup

Coconut – 1/4 cup, grated or finely chopped

Sugar – 3 tablespoon

Milk powder – 1/4 cup 

Cardamom powder – 1/2 teaspoon

Rose water – 1/4 teaspoon 

Red food colour – little, optional

Method 



Clean and wash the mould, pat dry and grease with little ghee or butter. 

Blend or grind the pomegranate for two pulse and strain the juice. You can use your juicer but its the easiest way. 

Blend the pomegranate juice and coconut till smooth.

Now add crumbled paneer or cottage cheese, sugar, milk powder, cardamom powder and rose water or essence. Blend till smooth. 

Take out the mixture in a nonstick pan and cook on low heat. Stir continuously. Cook until the mixture becomes a dough like consistency. Remove from heat.

Let it cool down.

Add colour. 

Knead the dough to make it smooth. I have blend it again to make it quickly. Blend or grind it again till smooth.

Make small balls and shape them with a mould. Or if you don’t have moulds make small round balls. If you feel it sticky grease your palm with little ghee or clarified butter. 

Serve or keep in refrigerator for later.

You can store these sandesh in refrigerator for 4-5 days.

Enjoy chilled delicious coconut pomegranate sandesh 😊

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