Rasaballi

Rasaballi
A delicious dessert from Odisha. Made with fried paneer or cottage patties dipped in rich creamy thickened milk. And flavoured with cardamom.

Odisha is famous for Jagannath temple of Puri and it’s kitchen.
According to Wikipedia Odisha has a culinary tradition spanning centuries. The kitchen of the Shri Jagannath Temple, Puri is reputed to be the largest in the world, with 1,000 chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.

The syrupy dessert Pahala rasagola made in Odisha is known throughout the world.Chhenapoda is another major Odisha sweet cuisine, which originated in Nayagarh.

Except these Pakhala is considered as traditional food of every Odia family . Chhena Jhilipi of Nimapada, Mudhi Mansa of Baripada, Aloodum Dahibara of Cuttack, various pancakes prepared during festivals are some important cuisine of the state. With this Santula and Dalmaa are some of the cuisine of the state .

You may like one more recipe from Odisha cuisine on this blog.
Chhena poda or baked cottage cheese

Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.
It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Orissa cuisine.
This month my partner is Mayuri Patel who blog at Mayuri’s Jikoni.
We gave each other two secret ingredients. Mayuri gave me semolina and milk. And I gave her mustard seed and ginger. Check out her space for the recipe she shared with these ingredients. She has a vast collection of different types of traditional and baked recipes.

Now coming to the recipe. To make cottage cheese or paneer/chhena patties best to use fresh soft paneer or cottage cheese. I have used homemade fresh paneer. Make thin patties. Thin patties will soak the thickened milk easily and becomes melt in mouth texture.

Recipe

Chhena/paneer or cottage cheese – 1 cup tightly packed, crumbled

Refined flour or maida – 1 tablespoon

Semolina or suji – 1 tablespoon

Powdered sugar – 2 tablespoon

Cardamom powder – 1/2 teaspoon +1 teaspoon

Baking soda – 1/4 teaspoon

Oil for frying

Milk – 6 cup

Sugar – 1/3 cup

Cardamom powder – 1 teaspoon

Pistachios to garnish

Method

1. Boil milk in a heavy bottom pan. When it starts to rolling boil reduce the heat. You can add a pinch of saffron or kesar.

2. Cook on low heat till the milk becomes semi thick and change it’s colour. Stir occasionally.

3. Add 1/3 cup sugar and cook till sugar dissolved and milk thickened.

4. Add 1 teaspoon cardamom powder, mix and remove from heat.

5. Mash the crumbled paneer Well with your fingers and heel of your palm. Better to use fresh paneer. Get the paneer recipe here.

6. Add powered sugar, refined flour or maida, semolina or suji, 1/2 teaspoon cardamom powder and soda. Knead well to make smooth.

7. Make small balls with it. I have made 10 balls. Flatten the balls with your palm. Make thin patties.

8. Heat sufficient oil to fry the patties. Fry the patties from both sides till golden brown. Place the fried patties on paper towel.

9. Add the paneer patties in the thickened milk. Cook on simmer for 2 minutes. Turn over the patties and cook again for 1 minute. Remove from heat.

10. Garnish with pistachio. Serve room temperature or chilled. Enjoy the heavenly taste.

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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Shakkarai Pongal

Sakkarai pongal.
A delicious dessert from Tamil cuisine.
Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil “pongal” ” means to ” boil over ” or “spill over”.
Sakkarai pongal (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal festival in Tamil Nadu.
Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
Source – Wikipedia

This post is going to be a part of a Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented blogger Priya Iyer who blog at My word through my eyes.
Check out her space for delicious and authentic recipes. I have selected this recipe Classic shakkari pongal from her space.

 

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I love the aroma of ghee fried moong dal. So I have fried the dal. This dessert is not only delicious but aromatic. I am sure you will love the taste and flavour. Jaggery, ghee fried moong dal, cardamom and nutmeg made this dessert super yummy and aromatic. Nutmeg is optional if you don’t like, then you can skip it. If you want to make it vegan then skip milk and use water instead.

Recipe

Rice – 1/4 cup

Moong dal or yellow lentil – 1/4 cup

Jaggery powder – 1/3 cup + 2 tablespoon

Ghee or clarified butter – 1 – 2 tablespoon

Coconut – 1/4 cup, grated

Water – 2 cup

Cashew – 2 tablespoon, broken

Raisins – 2 tablespoon

Milk – 1 & 1/2 cup

Cardamom powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon, optional

Method

1. Rinse and drain the rice and dal separately.

2. Heat ghee in a pan add the cashew nuts. Fry till the cashews becomes light brown. Remove from ghee.

3. Now fry the raisins. When the raisins fluff up immediately remove from ghee.

4. In the same pan add drained moong dal. Fry till the dal starts to change it’s colour.

5. Add the rice and fry with dal for a few seconds.

6. Transfer the fried rice and dal in a pressure cooker. You can also fry the dry fruits, rice and dal in pressure cooker.

7. Add 2 cup water in pressure cooker. Close the lid and cook for 4 whistle or till rice and dal becomes soft.
Let the pressure settle down on it’s own.

8. Open the pressure cooker. Mash the rice and dal with a spatula or ladle.

9. Add milk and let it boil. When it starts to boil, add grated fresh coconut and reduce the heat.

10. Cook on simmer for 10 minutes or till you get your desired consistency. Keep stirring.

11. Don’t make it dry. It will dry up when cool. Keep the consistency like kheer or rice pudding.

12. Add jaggery powder and mix. I like less sweat but if you like your shakkari pongal more sweet then taste and add 1 tablespoon more jaggery powder if require.

13. Add fried cashews, raisins, cardamom powder and nutmeg powder. Mix well and remove from heat. Nutmeg is optional if you don’t like the flavour, then you can skip it.

14. If it’s become too dry add little more milk or water.
Your shakkari pongal is ready. Serve warm or cold. It will be delicious in both ways.

Notes

1. If you want to make it dairy free, then omit milk and use only water.

2. Colour of this dessert depends on the colour of the jaggery you are using.

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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Carrot Or Gajar Sandesh

Carrot sandesh.
Carrot flavoured sweet with all the goodness of carrot, paneer or cottage cheese and evaporated/dried milk or khoya/mawa.

Sandesh (Bengali: সন্দেশ Shôndesh Hindi: संदेश) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer(which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.

Source – Wikipedia

One more recipe to celebrate world carrot day. I have already shared delicious Gluten free cornmeal carrot cake.

You can get some more carrot recipe links in the above post.

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.”
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
To read more about carrot click here.

Here is a delicious sweet Carrot sandesh. Already shared different flavoured sandesh on this blog.

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

Today I have noticed that I didn’t share carrot flavoured sandesh yet. And its Word Carrot Day today. So after carrot cake here is a delicious carrot flavoured sweet carrot sandesh or gajar sandesh or gajorer sondesh.

Very easy to make and delicious. I have paneer or cottage cheese and khoya/mawa or dried milk ready so quickly made it and everyone enjoyed the heavenly taste.
I have used only 1 teaspoon ghee or clarified butter but if you like you can use 1- 2 teaspoon more ghee or unsalted butter.

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

1. Grind the grated carrot. Don’t add water. We don’t want smooth paste, just grind to make coarse paste.

2. Blend paneer or cottage cheese, khoya/mawa or dried milk and sugar in your mixer grinder or blender to make smooth. I have used homemade soft paneer. Get the method of making paneer and khoya here.

3. Heat ghee or unsalted butter in a nonstick or heavy bottom pan. I have used only 1 teaspoon but if you want you can use 1 – 2 teaspoon more.

4. Add ground carrot and fry for a minute. Add milk and let it boil.
Reduce the heat and cook on simmer. Keep stirring.

5. When the carrot will be about to dried up add 1 tablespoon sugar. Mix and cook till dried up completely.

6. Add blended paneer, khoya and sugar mixture.

7. Mix and cook on low medium heat. Stir continuously to avoid sticking at the bottom.

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

9. Add cardamom powder and mix well.

10. Transfer the mixture in a plate and let it cool down.

11. Knead the mixture well to make it smooth.

12. Make small balls. I have made 20 balls.

13. Shape the balls with a mould. I have used this mould.

14. But if you don’t have mould then you can spread the mixture in a greased plate. Let it set for 15 – 30 minutes. Cut in your desired shape.

15. Serve in room temperature or keep in refrigerator and serve chilled. You can store it in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Note
If you want more carrot flavour add 2 cup grated carrot. Also increase the amount of ghee or unsalted butter.

 

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

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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Nolen Gur Or Date Palm Jaggery Coconut Barfi

Date palm jaggery or khajur gur/nolen gur coconut barfi.
A delicious and easy to make sweet made with khoya/mawa or dried milk, fresh grated coconut and date palm jaggery or khajur gur or nolen gur. Aroma of nolen gur makes the sweet mouthwatering.

Texture of this perfectly sweet barfi is grainy just like kalakand. Texture and aroma makes the taste devine.
We get nolen gur in winter only. And the taste and flavour of this jaggery is amazing. Why not try some more recipes with khajur gur. Try out the recipes below. Click on the name for detailed recipe.

1. Date palm jaggery rice pudding or kheer

2. Nolen gur narkol or coconut sandesh

3. Baked dudh puli

4. Gokul pithe

5. Sandesh

6. Steamed Sandesh

7. Jaggery oats dry fruits cookies

9. Moong dal bhaja pithe

Recipe is very easy and simple. Just cook everything till dry and then set in a greased tray or plate. I loved it’s grainy texture just like kalakand.
If you want the texture smooth then you can blend coconut and khoya or dried milk in a blender or food processor. I didn’t.

Recipe

Coconut – 1, grated

Milk – 2 cup

Khoya/mawa or dried milk – 2 cup, tightly packed, get the khoya recipe here

Date palm jaggery or khajur gur – 3/4 cup, grated

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Grease a plate with ghee or clarified butter and keep aside.

2. Boil milk in a heavy bottom pan.

3. When it starts to boil add grated coconut. Mix well.

4. Cook on low heat till the mixture about to dried up.

5. Now add khoya or dried milk. Mix well. Cook for 1 – 2 minutes.

6. Add grated jaggery and stir. Cook till the mixture dried up and come together. Mixture should be becomes like a dough. Add cardamom powder and mix.

7. Pour the mixture into the greased plate. Level with a spoon or your hand.

8. Sprinkle pistachio over it. Keep it in refrigerator for 30 minutes.

9. Cut in your desired shape. Serve as a sweet dish or keep in refrigerator for later. You can keep these in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Notes

1. If you want your barfi texture smooth blend coconut and khoya or dried milk in a blender or food processor before cooking.
2. Sugar can be used instead of date palm jaggery or khajur gur.

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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Paneer Gajar Halwa Or Cottage Cheese Carrot Pudding

Gajar halwa or carrot pudding with paneer or cottage cheese.
In winter we make gajar halwa or carrot pudding frequently. For gajar halwa we simmer grated carrot with milk till milk thickened and dried up. At the end ghee, dry fruits, khoya will be added with sugar.
But now here is a gajar halwa with little change. I have added paneer or cottage cheese in the halwa with khoya or dried milk. And taste is much better. Try it for a change. I am sure you will love the taste.
I have already shared Sugar free low calorie gajar halwa or diet gajar halwa.

No its not sugar free. Dry fruits, sugar, cardamom, khoya or dried milk and paneer made this halwa mouthwatering.

Recipe

Carrot – 500 gram

Milk – 5 cup

Sugar – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup, grated or crumbled

Paneer or cottage cheese – 1/2 cup, crumbled

Cardamom powder – 1/2 teaspoon

Cashew nuts – 2 tablespoon, sliced

Raisins – 2 tablespoon

Almond – 2 tablespoon, sliced

Ghee or clarified butter – 2 – 3 tablespoon

Cardamom powder – 1/2 teaspoon

Soaked and peeled almond and pistachio to garnish

Method

1. Peel and rinse the carrot. Cut the both ends.

2. Grate in a food processor or manual grater.

3. Heat milk in a heavy bottom pan or nonstick pan or wok.

4. When milk starts to boil add the grated carrot. Stir well.

5. Cook on simmer and stir constantly to avoid burning at the bottom.

6. When the milk about to dried up add sugar.
Mix and cook on simmer till the milk evaporated.

7. Now add ghee/clarified butter, khoya or dried milk/milk solid, paneer or cottage cheese, cardamom powder, raisins, sliced almond and sliced cashew nuts. I have used homemade khoya and paneer. Get the recipe here.

8. Mix and cook till the mixture dried up completely. Stir constantly.

9. Your halwa is ready. Garnish with pistachio and peeled almond. You can also garnish with fried cashew nuts and raisins.

10. Serve warm or in room temperature. Or you can serve it with vanilla ice cream.
You can keep it in refrigerator for 7 – 8 days. Microwave before serving.
Happy cooking.

Notes

1. You can add 1 – 2 tablespoon more ghee if you want.

2. Add any dry fruits of your choice.

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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Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

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

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

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. Squeeze the cloth well to drain all the water from cottage cheese.

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy.

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

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 this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

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 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

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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Chocolate Cardamom Fudge Or Barfi

Wishing everyone a very happy new year. Have a great year ahead.
357th post and my first post of the year.
Thanks a lot to all my readers for your  encouragement, love and support.
First day of the year so sharing a mouthwatering sweet recipe. Chocolate cardamom fudge or barfi.
One sweet with two different flavour and taste. One half is rose and cardamom and other half is full of chocolate flavour. Interesting isn’t it 😊

You may like some more fudge or barfi recipes on this blog.

Chocolate burfi or fudge

Apple coconut fudge

Sugar free carrot bottle gourd fudge

Date walnut fudge

This chocolate cardamom fudge is very easy to make and perfect for your parties or get together. Or make it to satisfy your sweet carving. Homemade is always best.
I have used homemade khoya and paneer. You can use store bought. Just grate before using.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Khoya or dried milk – 1 cup

Sugar – 3/4 cup

Cardamom powder – 1/2 teaspoon

Rose essence or rose water – 2 drop

Cocoa powder – 1 tablespoon

Pistachios to garnish

Ghee to greasing the plate

Method

1. Grease a plate with ghee or butter and keep aside.

2. Blend khoya and paneer in a blender. Get the khoya paneer recipe here.

3. Heat a nonstick or heavy bottom pan and add khoya paneer mixture and sugar.

4. Mix well and cook on low medium flame. Stir continuously to avoid sticking to the bottom.

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

6. Let the mixture cool down.
Mix well and Knead with hand to make smooth.

7. Make two part of the mixture.
Add cardamom powder and rose essence or rose water onto the half portion. Mix well.

8. Add Cocoa powder into the other half portion and mix well.

9. On the greased plate spread cardamom and rose essence mixed mixture. Make a layer with a spatula or your hand.

10. Now spread Cocoa powder mixed mixture over it. Press gently with a spatula or your hand.

11. Sprinkle sliced pistachio over it.
Keep the plate in refrigerator for 30 minutes.

12. Cut into your desired shape and serve.
Or store in refrigerator for later use.

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.
Please visit my facebook page and hit the like button to get the latest update.

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