Kesari Sponge Rasgulla


Kesari Sponge Rasgulla

Vasant Panchmi Special Recipe

Today i am going to share a very popular Indian dessert recipe which is basically originated from Bengal. It will add more colors and taste to Special “Basant Panchmi occasion”.

This is almost the beginning of spring season and season of blossom flowers so in line with that – we can see many varieties of yellow dishes on occasion of Basant Panchmi.

Basant Panchami is celebrated on the fifth day of Magh Masa ( During mid of Jan or Feb). This festival is especially considered for lover of art and education.

Basant panchami is also celebrated as the birthday of Goddess Saraswati… So this recipe of mine is dedicated to Goddess Saraswati..

This is popular Bengali dessert – Kesari sponge rasgulla. It is one of the easiest dessert recipe made by milk, sugar, saffron and some basic ingredients only. So Lets celebrate Basant/ Vasant Panchami with this delicious dessert.

Ingredients

1 liter milk
3 cups sugar
2 to 3 table spoon lemon juice or white vinegar
6 to 7 green cardamom (crushed)
2 or 3 drops yellow food color
1 tea spoon rose essence or kewra essense
1/8 tea spoon saffron
2 cup thick sugar syrup (optional)

Instructions

1. To prepare kesari rasgulla, we need to prepare chhena first, boil the milk on high heat in a thick bottomed pan.

2. As soon as milk starts boiling, turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.

3. After about 2-3 minutes, whey will be seprated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.

4. Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.

5. Rinse the collected bundle of chenna in water, this will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.

6. Chhena is ready now, take out chhena in a big plate and knead with your fingers until smooth, add some drops of yellow color and knead again.

7. Divide chenna into small equal parts and make smooth balls from it.

9. Now take a deep pan and add sugar and 7 cups of water in it. Then cook it until sugar melts compleletly, sugar doesn’t need to be of one or two  thread consistency.

10. When syrup start boiling, place prepared chhena balls into it one by one. Keep the flame high, cover and cook the chhena balls.

11. Cook the chhena balls in boiling syrup for 20 minutes, when they will get room temperature add saffron, cardmom powder and rose essence or kewra essence in it.

Beautiful, super sweet, spongy Kesari Rasgullas are ready to be serverd…serve chilled for unforgettable taste….Enjoy:)

Note- To make them more tasty, dip them in thick sugar syrup for atleast 3 to 4 hours.

Or if you don’t want to make them more sugary, avoid this step!

Advertisements

Kaju Katli


#Rakshabandhan Special Recipe

Kaju katli or kaju barfi is a well known sweet in all over India, but it is extremely popular in north India. Kaju katli is a most demanding sweet during festivals like Diwali , Rakshabadhan. This delicious dessert recipe not only has awsome taste, but even easy to make also.

To prepare this sweet you need only three ingredients kaju, sugar and water. In Traditional way Kaju katli is garnished with silver vark, but this is not a compulsory ingredient, especially when you are preparing it at home.

So make your Rakshabadhan more special with these delicious Kaju Katli.

Ingredients

300 gram Kaju
1/2 cup + 2 table spoon sugar
1/4 cup water
1/2 tea spoon clarified butter for greasing the plate.
Silver vark (varak) optional

Instructions

1. To prepare kaju katli first of all you need to grind cashew like powder.

2. Now sieve this powder and set aside.

3. Take a non stick pan and add sugar and water in it.

4. Boil this mixture until sugar get dissolved in it.

5. Now add powdered cashew in it.

6. Cook it 5 to 6 minutes on low flame and stir continuously.

7. Meanwhile grease a plate.

8. When cashew mixture start to leave the pan, transfer it in to the greased plate and let it cool for 15 minutes.

9. Now take a butter paper and grease it.

10. Now place the kaju dough over the butter paper and fold the paper like, butter paper should be on top and bottom.

11. Now roll it to 1/4 inch thickness, remove the butter paper on top.

12. At this time apply the silver vark on that.

13. Set aside for about 30 minutes. Now cut into your desire shapes.

14. Now delicious kaju katli’s are ready to serve… Enjoy  and Happy Rakshabandhan😊

Lauki Khoa Burfi


Bottle gourd or Lauki is a very common Indian vegetable and it is full of nutritional value. It is highly recommended in Ayurveda. There are lots of healthy recipes of bottle gourd but… in my thoughts only few are tasty out of them, because i am not lauki lover😜. So today I am sharing a tasty one which is very delicious in taste and also healthy during festival season. Yes this is bottle gourd burfi. This is very easy recipe you can make this sweet on any festival or when you like eat somthing sweet. In this recipe i am using only few ingredients.. grated bottle gourd, sugar, khoa or milk powder and some nuts only……

wp-1483917851423.jpg

Ingredients

1.5 cup grated bottle gourd

1/2 cup + 1tbsp sugar

1/2 cup Khoa or milk powder

2 tbsp pure ghee

1 tbsp chironji

1/2 tsp green cardamom powder

1 tbsp almonds (Chopped)

1 tbsp melon seeds

1 or 2 drops of green food color(optional)

wp-1476587228972.jpg

Instructions

1. First squeeze out the excess water from grated bottle gourd.

wp-1476587235235.jpg

2. Now heat a thick bottomed pan and add 2 tbsp of ghee and grated bottle gourd in it.

 

3. Mix it well and cover and cook it on low flame for 6 to 7 minutes.

4. Meanwhile grease a plate with ghee.

wp-1476587242580.jpg

5. Now add sugar and mix well. Again cover and cook for 5 minutes.

wp-1476587249056.jpg

6. After 5 minutes add milk powder,  cardamom powder, and some nuts in it.(stir continuousl)

wp-1476587257526.png

7. Cook it for few more minutes until it turn thick in consistency. Now Add green food color and mix well.

wp-1476587264477.jpg

 

8. Remove from heat, pour into the greased tray and spread evenly.

wp-1476587273335.png

wp-1483917860251.jpg

9. Sprinkle melon seeds crushed dry fruits  and chironji on it. Keep aside and when it cool completely cut into desire shapes…. serve and enjoy!!

wp-1483917899141.jpg

Milk Powder Chhena Burfi


*Milk Powder Chhena Burfi*

picsart_08-17-05.27.27.jpg

Milk powder or khoya chhena burfi is a very delicious indian sweet.You can make it on any special occasion like Holi, Diwali , Rakhshabandhan or anytime whenever you are in mood to eat somthing sweet.It is very easy to prepare and very delicious in taste, for prepare this yummy sweet you just need chhena, milk powder, condensed milk, clarified butter, food color (optional) and some pistachios only. So lets celebrate this Rakshabandhan with this delicious indian sweet Milk powder chhena burfi.


picsart_08-17-05.12.56.jpg

Ingredients

1.5 liter Milk

2 tbsp lime juice or white vinegar

1/2 cup sugar

1/2 cup milk powder

1 cup condensed milk

4 green cardamom (crushed)

3 tbsp clarified butter (ghee)

1 tbsp pistachios (chopped)

1/8 tsp saffron (optional)

1 or 2 drops yellow food color (optional).

 

Instructions.

1. We need to prepare chhena first. Boil the milk on high heat in a thick bottomed pan.

2. As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.

3. In about 2-3 minutes complete whey will be seprated from chhena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.

4. Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.

5. Rinse the collected bundle of chenna in water, by this you will get rid of the after taste and smell of both lime juice or vinegar,keep a weight on the chenna bundle for 6 to 7 minutes.

6. Chenna is ready now.

picsart_08-17-05.19.35.jpg

7. Now mash the chhena coarsely and add sugar, condensed milk, cardamom powder and ghee. Mix well.

8. Now heat the mixture in a thick bottom pan.

picsart_08-17-05.20.25.jpg

9. When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan.

picsart_08-17-05.21.15.jpg

10. Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron.

picsart_08-17-05.22.14.jpg

picsart_08-17-05.23.10.jpg

picsart_08-17-05.24.23.jpg

11. Cool and cut into squares or your desire shapes. And decorate with food color as shown in pictures. Now your delicious Milk powder chhena burfi is ready to serve……Enjoy & Happy Rakshabandhan.😊

picsart_08-17-05.17.56.jpg

Peanut Kesar Burfi


*Peanut Kesar Burfi*

picsart_07-26-02.40.22.jpg

(रेसिपी इंग्लिश और हिन्दी दोनों भाषा में उपलब्ध है)

Peanut kesar (saffron) burfi is a very delicious indian sweet.You can make it on any special occasion like holi, diwali ,rakhshabandhan or anytime when you like. It is very easy to prepare, for this yummy dessert you need peanuts, saffron, sugar, milk, clarified butter, milk powder (optional) and some nuts only. So lets begin to prepare peanuts kesar burfi.

Ingredients

1 cup unsalted peanuts
1 cup sugar
1/2 cup milk powder (optional)
1/8 tsp saffron
A pinch of yellow food color (optional)
1/2 tsp clarified butter
2 tbsp milk (Luke warm)
5 to 6 green cardamom
1 tbsp chopped pistachios

picsart_05-27-11.21.30.jpg

Instructions

1. Heat a pan and dry roast peanuts for 5 to 6 minutes then keep aside.

picsart_05-27-11.27.46.jpg


2. Now powder the sugar and cardamom together or separately as your comfort.

picsart_05-27-11.29.58.jpg

3. Apply some clarified butter on a medium sized plate and keep aside.

4. Now grind the peanuts coarsely.

picsart_05-27-11.31.41.jpg

5. Now to the same pan, add ground peanuts, powdered sugar, saffron, yellow food color, milk powder, milk and cook it on low heat.

picsart_05-27-11.34.16.jpg

6. Stirring continuously. After 8 to 10 minutes it will turn slightly thick and keep stirring constantly.

picsart_07-26-02.16.19.jpg

7. After few minutes, peanut mixture will turn thick and start leaving the sides of the pan.

8. Now switch off the flame and pour the mixture immediately to the prepared plate.

picsart_07-26-02.13.43.jpg

9. Top it with some sliced pistachios and saffron. While its still warm make a mark to slice.

picsart_05-27-11.43.21.jpg

10. After 2 hrs or once it cooled completely slice it and serve.

picsart_05-28-12.32.57.jpg

रेसिपी हिन्दी में

——————

मूँगफली केसर बरफी

picsart_05-27-11.44.38.jpg

आवश्यक सामग्री
1 कप मूँगफली (नमकरहित)
1 कप चीनी
1/2 कप मिल्क पाउडर (वैकल्पिक)
1/8 छोटी चम्मच केसर
1 पिंच खाने वाला पीला रंग (वैकल्पिक)
1/2 छोटी चम्मच शुद्ध घी
2 बड़ी चम्मच दूध (गुनगुना)
5 से 6 हरी ईलायची
1 बड़ी चम्मच कटे हुए पिस्ते

निर्देशानुसार बनाएं

1. एक पैन को गरम करें अब इसमें मूंगफली के दाने डालकर 5 से 6 मिनट तक सूखा भूनें और एक तरफ रख दें.

2. अब चीनी और इलाइची को एक साथ पीस कर पाउडर बना लें या अपनी इच्छानुसार अलग-अलग भी पीस सकते हैं

3. एक मध्यम आकार की प्लेट पर समानरूप से घी लगाएं और एक तरफ रख दें

4. अब भूनी हुई मूंगफली को दरदरा पीस लें

5. अब एक पैन में पिसी हुई मूँगफली, पिसी हुई चीनी, केसर, पीला रंग, मिल्क पाउडर, दूध को एक साथ डालकर धीमी आंच पर पकाएं

6. इस मिश्रण को लगातार चलाते रहें . 8 से 10 मिनट बाद यह मिश्रण थोड़ा टाइट होने लगेगा.इस वक़्त मिश्रण को लगातार चलाते रहें.

7. कुछ मिनट बाद यह मिश्रण टाइट हो जाएगा और पैन की किनारी से हटने लगेगा.

8. अब गैस बंद कर दें और तुरन्त इस मिश्रण को तैयार की गयी प्लेट में समानरूप से फैला दें

9. अब इसे कुछ पिस्ते के टुकड़ो से सजाएं और इस पर रेखांकित कर लें ताकि इसे आसानी से सही आकृति में काटा जा सके

10. दो घंटे बाद या जब यह पूरी तरह से ठंडी हो जाए . इसे टुकड़ो में काटकर परोसें…..😊

picsart_05-28-12.39.11.jpg



Sesame seeds burfi


wp-1454198349657.jpg

**Sesame seeds burfi**
(रेसिपी हिन्दी और इंग्लिश दोनों भाषा में उपलब्ध है)
Ingredients
1. Sesame seeds (white)= 1 cup.
2. Milkpowder = 1 cup
3. Pure ghee = 3 tablespoon
4. Chopped almonds = 2 tablespoon.
5. Chopped pistachios = 2 tablespoon.
6. Green cardamom powder = 1/2 teaspoon.
7. Powder sugar = 1 cup.
8. Milk = 2 tablespoon.

Instructions

1. Heat a thick bottomed pan add the sesame seed and dry-roast till light pink.

2. Grind coarsely and grease tray.

3. Heat the ghee in a non-stick kadai. Add the milk with milkpowder and sauté on low heat about 10 minutes.

4. Add the roasted sesame seeds and turn off the flame.

5. After 10 minutes add powder sugar, and mix well.

6. Add the chopped nuts,green cardamom powder and mix well.

7. Transfer to the greased tray, spread evenly and set aside to cool.

8. (Minimum after 3 hrs)Cut into desired shapes and serve……

** तिल की बर्फी **

आवश्यक सामग्री

1. सफ़ेद तिल = 1 कप
2. मिल्क पाउडर = 1 कप
3. देशी घी = 3 बड़ी चम्मच
4. कटे हुए बादाम = 2 बड़ी चम्मच
5. कटे हुए पिस्ता = 2 बड़ी चम्मच
6. हरी इलाईची पाउडर = आधा छोटी चम्मच
7. पाउडर चीनी = 1 कप
8. दूध = 2 बड़ी चम्मच

निर्देशानुसार बनाए

1. एक भारी तली का बर्तन गरम करके उसमे तिल डालें और हल्का गुलाबी होने तक भूने.

2. तिल को दरदरा पीसे और एक ट्रे को घी लगा कर चिकना करें.

3. एक नॉन स्टिक कढ़ाई में घी गरम करें उसमे दूध और मिल्क पाउडर डालकर धीमी आँच पर 10 मिनट चलाए.

4. इसमें भूने हुए तिल मिलाकर गैस बन्द कर दें.

5. दस मिनट बाद इसमें पाउडर चीनी डालकर मिश्रण को अच्छी तरह मिलाए.

6. ड्राई फ्रूट्स और इलाईची पाउडर डालकर अच्छी तरह मिक्स करें.

7. ग्रीस की गई ट्रे में मिश्रण को समानरूप से फैलाए और ठंडा होने दें.
8. (कम से कम 3 घंटे बाद)अपनी इच्छानुसार आकृति में काट कर परोसे….😊