Gulaab Jamun with Paneer

Channarpuli (Gulaab Jaamun with Paneer)

Ingredients:

• Sweetened Condensed Milk – 100gms
• Paneer – 125gms (Preferably Homemade and one day old put in fridge)
• Maida – 3 1/2tbsps
• Baking Powder – 1/4tsp
• Ghee – 1/2tbsp
• Cardamoms – 3
• Sugar 1 1/2Cups (Cup = 200ml)
• Water – 1 1/2Cups (Cup = 200 ml)
  
  
  Preparations:
  Bring the Paneer out of the fridge and keep it in the kitchen before two hours of actually making the recipe. Paneer should be at room temperature. Grate this paneer in a mixer grinder. Add condensed milk, maida, baking powder and ghee to the grated paneer and run the mixie to get a sticky smooth paste. Transfer the prepared mixture to a bowl and keep it aside for 20 minutes. Do not worry about the stickiness. In the standing time of 20 minutes the paneer would absorb the condensed milk and the mixture would be amenable for making round balls.
  
  
  Method:
  Take a bowl and add sugar & water to it. Prepare sugar syrup by placing this bowl on flame. Remove the skins of cardamoms and powder the seeds. When the sugar syrup is boiling, add the cardamom powder and mix well. Place this bowl in a rice cooker in “KEEP WARM” mode to keep the syrup warm.
  After 20 minutes the sticky dough becomes manageable to make round balls. A total of 18 balls can be made from this mixture. To begin with make 7 balls from the dough. For making balls take sufficient dough and press between palms. Then rub the pressed dough in circular motion to get a smooth round shaped ball. Prepare 7 similar balls (Pulis). 
  Heat a pan and add oil to it. To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top—that is the right temperature at which we have to fry the PULI’s. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.  If you have a thermometer the oil should be 105 degrees centigrade.
  Take a slotted spoon and turn the oil to make whirls. Now slowly add the PULI’s stirring the oil all the while. Stir oil with the slotted spoon without touching the PULI’s when they are just put in the oil. Keep stirring the oil throughout. After few minutes the PULI’s will rise to the top detaching from the bottom of the pan. If required, after a while you may just nudge them a little to dislodge and rise. When they are golden brown in color remove from oil. Keep the PULI’s aside for 3 to 5 minutes before adding them to the warm syrup. Switch off the stove as the temperature of the oil will be more to fry the next round of PULI’s. After 5 minutes add the fried PULI’S to the warm syrup. Stir the cooked PULI’s in intervals.
  Now again switch on the stove and make seven more balls. Test the heat of the oil before adding the Pulis. Fry them as mentioned earlier. Similarly make balls till Do not be alarmed with the stickiness of the dough when made. It would be alright in 20 minutes standing time.
  Take care of the temperature of the oil. The success of the recipe lies in frying the PULI’s at right temperature. For this all you need is LOTS and LOTS of PATIENCE.
  Do not crowd the oil pan by adding  more balls to the oil while frying. As the balls become double in size ensure free space for the balls to move around. Even if you are left with little dough for the last batch, do not add more balls to the oil. Fry the PULI’s and soak them in warm syrup. Soak all the PULI’s in the syrup and keep this bowl in rice cooker in “KEEP WARM” mode for at-least 2 hours. After 2 hours the CHANNAR PULI’s (Gulab Jamuns) would be ready to be served.
  
  
  Points To Be Noted:
  Do not touch the PULI’s while frying till they rise up all by themselves. Otherwise they will stick to the spoon you are using and they lose shape. So just stir the oil without touching the PULI’s. At best nudge them to rise after a while.
  Keep the sugar syrup warm till you finish frying all the PULI’s. The best method is to keep the syrup bowl in rice cooker in “KEEP WARM” mode. If you don’t have a rice cooker keep it in normal warm closed cooker. After 2 hours of soaking in warm syrup the PULI’s absorb the syrup and become juicy. To test this cut a PULI into half and see. If the PULI is not fried well then you will find a white colored circle in the centre of the PULI. Such Puli’s will not absorb sugar syrup.
  If the oil is too hot the Puli’s would turn to golden color very fast without being cooked inside, forcing you to try the recipe all over once again. Such Pulis when added to syrup will not absorb sugar syrup. Hence take care not to fry  Pulis in hot oil.
  This is a Bengali recipe. The recipe comes out well if the procedure is strictly followed. Those of you who are young and not weight conscious may fry the Pulis in Ghee or Vanaspati for enhanced taste.
  
  Enjoy !!!!!!!!!!!!!!

 

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Bellappoosa Mithai

Bellappoosa Mithai

Ingredients:

• Gram Flour – 500gms
• Jaggery – 330gms
• Unsalted Butter – 15gms
• Salt – 1/4tsp
• Water – 250gms (For Dough)
• Water – 350gms (For Syrup)
• Dry Coconut – 70gms
• Cardamoms – 6
• Mace – Small Piece
• Nutmeg – Small Piece
• Carom Seeds – 1/4tsp (Ajwain)
• Oil – For Frying
  
  
  Preparations:
  Spread gram flour on a newspaper or a sheet and dry under sun for one hour. Place a sieve in a bowl and sift the sun dried gram flour through it. Grate the jaggery and keep it aside. Cut the dry coconut into thin slices. In a mortar & pestle powder the cardamoms, mace and nutmeg. When the spice powder is finely crushed add carom seeds and crush coarsely. Take this spice powder into a plate and cover it with another plate to retain the aroma.
  
  
  Method:
  Heat a pan and add oil to it. Spread a paper napkin in a plate. After frying, when the sev is placed on this paper napkin it will absorb all the excess oil. Let butter be at room temperature—if not then heat the butter on high power for 30 seconds in a microwave oven.
  Take gram flour into a mixing bowl and add softened butter. Mix well by rubbing with fingers to incorporate the butter well into the flour. Add salt and mix again. Then prepare dough adding water little by little. Make soft yet firm dough. Use the large holed plate to press the sev. Arrange the large holed plate in the sev mould. Smear water on the inner surface of the mould and fill the mould with some dough. Hold the mould with left hand firmly and press the sev directly into the hot oil. While pressing the sev let the heat is at maximum. The high heat will allow gram flour to fluff up. While pressing the sev turn the left hand in circular motion to get spirals of sev. Once sev is pressed into oil, reduce the flame to medium and fry. When fried on medium heat, sev gets fried evenly. When the sev appears crisp, turn it with a slotted ladle gently. Fry on medium heat till the sev is crisp. Remove the fried sev with a slotted ladle and place it on the paper napkin to soak excess oil. Now fry another batch. Remember to press the sev into oil on maximum heat. Once the sev is pressed fry on medium heat turning. Transfer the sev placed on paper napkin to a deep bowl. When the sev in the oil is fried till crisp, remove it with a slotted ladle and place it on the paper napkin. Like this repeat the process of pressing and frying the sev till all the dough is used up.
  Fry the dry coconut slices in hot oil till they slightly change color and becomes crisp.
  Take jaggery into a bowl and add water to it. Place this bowl on stove and cook stirring till jaggery melts. Place a wide and heavy bottomed pan on stove. Strain the jaggery liquid into the wide pan. Cook the jaggery liquid till it forms syrup. Jaggery when cooked in water brings a nice taste.
  Meanwhile break the fried sev into half inch pieces by crushing with fingers.
  Boil jaggery solution till syrup reaches soft ball stage. Syrup reaches soft ball stage at 120^oC on candy thermometer. Cook the jaggery solution stirring occasionally. When the temperature reaches 120^oC on candy thermometer, add the spice powder, ghee and mix well. Then add fried coconut pieces and mix well. Switch off the stove and add the fried sev. Work fast otherwise syrup will solidify. Mix well to coat all the sev pieces with jaggery syrup. Now BELLAPPOOSA is ready. When all the fried sev pieces are nicely coated with jaggery syrup, immediately transfer the BELLAPPOOSA to a greased plate & let it cool completely. Otherwise, it will stick to the pan and will be difficult to take it out of the pan later. When cool transfer to a container and store the BELLAPPOOSA.
  
  
  Points to Remember:
  Sun drying the gram flour removes the moisture from the gram flour. If sun drying is not possible, dry roast on low heat till warm. We can even dry the flour in a microwave oven. Spread some flour in a paper plate and microwave on high for one minute. Stir once and again microwave on high for 20 to 30 seconds. Keep watching as timings differ from one microwave oven to the other, otherwise the flour might burn. Like this dry roast the flour in batches and cool.
  Use butter at room temperature. Otherwise warm hard butter in a microwave oven to soften it.
  Use water little by little while mixing the dough. Make soft dough.
  Test a dry coconut while purchasing, by smelling it. If it smells like strong coconut oil then it is old. Do not use such coconuts—as they will spoil the entire taste of the dish with the strong coconut oil smell.
  Grate or powder the jaggery so that it melts fast.
  Do not crush the carom seeds finely—crush them coarsely. But crush the cardamoms, nutmeg and n=mace to a fine powder.
  While pressing the sev let the heat is at maximum. The high heat will allow gram flour to fluff up. Once sev is pressed into oil, reduce the flame to medium and fry so that it gets fried evenly.
  Remove the impurities by straining the melted jaggery.
  Work fast to coat the jaggery syrup on all fried sev pieces as jaggery solidifies on cooling.
  Very important thing is to transfer the BELLAPPOOSA to a greased plate
  for cooling. Otherwise, it will stick to the pan and will be difficult to take it out of the pan later.
  Enjoy this age old delicacy by preparing at home and serving it to your family members.
  
  Enjoy !!!!!!!!!!!!!!
  

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Pedhas

 Pedhas

INGREDIENTS:

500 gms. khova (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould

Method:
Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

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Rasagulla

Rasagulla

 

Ingredients:

• Indian Cottage cheese also known as Chenna (Bengali / Odiya) also known as Paala Virugudu (Telugu), Paneer in Hindi
• Sugar
• Water   

 

 

Preparations:

• Take 2 liters of milk and curdle to make Chenna (If required please see the video on "How to make Paneer"). Take a slotted plate (Chillula pallem in Telugu) and spread a muslin cloth in it. Pour this Chenna along with water into this slotted plate. After all the water gets drained, gather the muslin cloth together and press to remove excess water from Chenna. To test whether all the water has got drained or not, take a little Chenna in your palm and rub with your finger until it is smooth. Then try to make a ball from the rubbed Chenna. If you get a firm ball then you are ready to make Rasagullas. If the ball is too smooth and falls flat then it means that there is still some more water present in Chenna which needs to be removed.
  
  There is another method to remove water. Take a slotted plate (Chillula pallem in Telugu) and spread a muslin cloth in it. Pour this Chenna along with water into this slotted plate. After all the water gets drained, gather the muslin cloth together and Put some heavy weight (preferably the grinding stone) above this which will press the Chenna in the muslin cloth. Due to pressing excess water gets drained out. Here I kept the Chenna under heavy weight for one hour. When all the water is drained we get a flat, dry Chenna mixture which we call it as Paneer. Divide this Chenna into 2 parts. Here I got 270gms of Paneer and I have divided it into 2 parts weighing 120gms and 150gms. 
  
  
  Method I (Without using the Processor):
• Indian Cottage cheese also known as Chenna (Bengali / Odiya) also known as Paala Virugudu (Telugu) Paneer in Hindi – 120gms,
• Sugar - 1 Cup
• Water – 3 Cups

Knead the Chenna by hand. Take the Chenna on to a clean platform and start rubbing it with your palm. Gather the Chenna together and rub once again. Repeat rubbing till the Chenna is smooth. We should feel the ghee on our palm (even when you use low fat milk to make the Chenna, you would feel the ghee on your fingers). We should get smooth dough to get soft Rasagullas. It takes just few minutes of rubbing patiently. 

Take a pressure cooker and add some water to generate steam for cooking. Now put this pressure cooker on heat. Take 1 cup sugar and 3 cups water in a flat dish on another stove and heat it. Stir the sugar mixture till all the sugar is melted. Now allow this syrup to boil. Meanwhile make 10 equal portions of the smooth Paneer dough. Now make these portions into round balls by rolling them between your palms. When the sugar syrup is boiling add the Paneer balls to it slowly. Now transfer this bowl from the stove into the pressure cooker and close the lid. When the cooker is about to whistle, simmer the heat and cook for 15 minutes before switching off the stove. When the cooker cools down completely, remove the pan from it. Now you can see that your Rasagullas are double in size and look like sponge balls floating in water. Keep them aside for at least 4 hours before you eat so that they become firm by absorbing more syrup.

Method II (Using the Processor):

• Indian Cottage cheese also known as Chenna (Bengali / Odiya) also known as Paala Virugudu (Telugu)– 150gms
• Sugar - 1 Cup
• Water – 3 Cups

In the second way knead the Chenna by using a food processor. Take a processor bowl and select the flour kneading blade to process. Scramble the 150gms Paneer with fingers and add it to the bowl. Now close the lid and run the processor on low speed. Initially you will see that the Paneer is dry. After sometime you get soft dough from the scrambled Paneer. Then stop the processor and check.

Take a pressure cooker and add some water to generate steam for cooking. Now put this pressure cooker on heat. Take 1 cup sugar and 3 cups water in a flat dish on another stove and heat it. Stir the sugar mixture till all the sugar is melted. Now allow this syrup to boil. Meanwhile make 10 equal portions of the smooth Paneer dough. Now make these portions into round balls by rolling them between your palms. When the sugar syrup is boiling add the Paneer balls to it slowly. Now transfer this bowl from the stove into the pressure cooker and close the lid. When the cooker is about to whistle, simmer the heat and cook for 15 minutes before switching off the stove. When the cooker cools down completely, remove the pan from it. Now you can see that your Rasagullas are double in size and look like sponge balls floating in water. Keep them aside for at least 4 hours before you eat so that they become firm by absorbing more syrup.

Keep them in refrigerator (not deep freezer) till use.

Tips:

1. Take a sufficiently wide dish to steam cook your Rasagullas. If it is a narrow dish they get attached to each other like Siamese Twins (in this case Siamese Tens).

2. If you are not successful in the first attempt don't worry. Nothing goes waste in this dish. Gather the Paneer, squeeze out the syrup and enjoy it with the family or put it in Navratan Kurma.

3. Use the syrup for the next round of trial. Note that with each reuse the whiteness of the Rasagullas reduce and the red tinge increases. The taste wouldn't be affected

4.The entire art of Rasagulla making depends on how much to knead paneer into a soft dough. Kneading should be optimum. Not more not less and it comes by experience. In three to four attempts you should be able to make good Rasagullas and feed a Bengali Dada to put him to surprise!!! 5. My Bengali friend says that if a girl can make good Rasagullas she makes a Good HOME!!!

Enjoy !!!!!!!!!!!!!!

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Rava (Semolina) Ladoo

Rava (Semolina) Ladoo

 

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

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Beetroot Halwa

Beetroot Halwa

Ingredients :

1. Beetroot - 2 Cups (Grated)

2. Sugar - 1 Cup or adjust to your taste.

3. Milk - 2 Cups (Boiled)

4. Ghee - 1/2 tbs + 1/2 tbs (Totally 1 tbs)

5. Nuts - For Garnishing.

 

Procedure :

1. Add grated beetroot to a dry non-stick pan. Stir continously on the medium flame for atleast 5 minutes or till the beetroot becomes dry and soft.

2. Now, add 1/2 tbs of ghee and mix well, so that the ghee coats the beetroot well.

3. Add sugar and milk now. Mix and allow the contents to cook well in medium flame with occasional stirring.

4. The contents will take atleast 20 to 30 minutes to get cooked and thicken.

5. Finally, add the remaining 1/2 tbs of ghee. Mix well.

6. Garnish with nuts and serve warm.

Note :

1. You can add cardamom powder.

2. You can serve warm beetroot halwa over a scoop of vanilla ice cream.

 

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Atte Ka Seera(Wheat Halwa)

 Atte Ka Seera(Wheat Halwa)

Ingredients:

Wheat Flour - 2 Tbsp

Ghee - 2 1/2 Tbsp

Sugar Or Molasses (Jaggery) - 3/4 To 1 Cup

Elaichi Powder - 1/3 Tsp

Chopped Pista And Almonds - To Taste Directions... Add flour in the pan and roast on low flame, stir continuously. Side by side add sugar in 2-½ cups of water and bring to boil. When the atta become golden brown in color, then add the boiling sweet water. Stir continuously till excess water evaporates and the ghee separates from the mixture. Garnish with chopped nuts.   Serves: 2 People. Preparation Time: 20 Min .

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Dal Ka Seera

 Dal ka Seera

 Ingredients

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

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Chickoo(Sapota) Halwa

Chickoo(Sapota) Halwa

 Ingredients:

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

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Carrot Halwa (Gaajar ki Halwai)

Carrot Halwa (Gaajar ki Halwai)

Ingredients:

• Carrots – 150gms (2)—Pink Variety
• Milk – 500gms
• Sugar – 50gms (3Tbsps)
• Ghee – 20gms (1Tbsp)
• Cardamoms – 5
• Cashew Nut Pieces – 10
• Raisins – 7 

  

Preparations:

Wash carrots. Using a food processor using grater blade or using a box grater with medium holed grater, grate the carrots.

Crush the cardamoms and remove the skins. Using a mortar and pestle, powder the cardamom seeds. Take the cardamom powder into a plate and cover it to retain the aroma. 

Method:

Heat a heavy bottomed pan and add milk. Cook milk on high flame till it reaches a boil. When milk starts boiling reduce flame to medium and cook stirring. While the milk is reducing, cook the carrots.

Take grated carrots into a microwave safe bowl and place this bowl in microwave oven. Cover the bowl partially and cook on high power for 1 1/2minutes. Allow one minute standing time before removing the bowl from microwave oven.

Heat a pan and add ghee. When ghee is melted add the cashew nut pieces and fry stirring on low flame till they turn to golden color. Remove them from ghee and fry raisins in the remaining ghee. Fry raisins till they swell up. Remove the raisins from ghee and add the cooked grated carrots and fry till dry. When the milk is reduced and the consistency is thick, add the fried carrots and mix well. Cook stirring on medium flame till moisture evaporates. In between, scrape the sides of the pan to remove the thickened milk adhering to the pan. When the halwa is thick add sugar and mix well. When sugar is melted the consistency of the halwa becomes thin. So cook stirring, till the halwa is thick. When the halwa is cooked to desired consistency, switch off the flame and add cardamom powder, fried cashew nut pieces and fried raisins keeping aside few nuts and few raisins for garnishing. Mix well and serve garnished with the remaining nuts and raisins.

Note:

Use the pink variety carrots which are sweeter and tastier to make this halwa.

Cooking carrots in a microwave oven ensures carrots are cooked fully without becoming mushy.

Carrot halwa is made in different ways. In one method milk is not used—the halwa prepared this way,

1. Stays at room temperature for few days

2. Gives a rich pink color to the halwa which will be tempting

In another method, condensed milk is used to give a smooth texture to the halwa and also cooking time will be saved.

Keep stirring the milk while cooking to give smooth texture to the halwa.

Observe that, once sugar is added, the consistency of the halwa becomes thin and the color of the dish enriches.

If one wants to serve the halwa cold, increase the quantity of syugar a bit—as on cooling the sweet in the halwa reduces.

Usually we find the pink carrots which are also known as DELHI CARROTS during winter season. Prepare this sweet dish and enjoy the flavor of the pink carrots in season.

Enjoy !!!!!!!!!!!!!!

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Badam ka seera

Badam ka seera

 

Ingredients

1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

 
Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

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Kalakand (Milk Burfi)

Kalakand (Milk Burfi)

 Ingredients
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press
down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

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