Home » Celebrations » Page 2
Category:

Celebrations

DELECTABLE KALAKAND
CelebrationsKeeper RecipesKids Friendly Recipes

DELECTABLE KALAKAND

by Hearty Food Talks
written by Hearty Food Talks

DELECTABLE KALAKAND

Kalakand is a delectable, melt-in-the-mouth dessert created in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.

Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.

So here is an easy take on this Indian dessert with the same authentic flavors! With this quick and simple ingredients recipe, we can make heavenly Kalakand under 30 mins of hands-on cook time. I use homemade cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.

Kalakand makes a perfect treat on our festive or holiday table. It’s a must-try recipe for the Indian festival season and also for the upcoming holiday season.

Ingredients

  • 2 cups Whole Milk
  • 1 cup Homemade Paneer
  • 1/4 to 1/2 cup Sweetened Condensed Milk
  • 1/2 tsp. Cardamom Powder 
  • 1 to 2 tbsps. Pistachios
  • 1 tsp. Ghee

Place a heavy bottom pan on a medium-high heat. Pour in the milk and let it boil for about 10 minutes.

Keep stirring and adjusting the heat between medium and low heat.

Add fresh homemade paneer to the thickened milk.

Homemade paneer in milk.

Paneer getting cooked in milk on a low-medium heat.

Occasionally, check how much milk has left and adjust the heat accordingly.

Usually, milk gets absorbed by the paneer under 10 mins.

Once the milk is completely absorbed, we are ready to move to the next step.

Add the sweetened condensed milk to it.

Gently fold and keep cooking on a low heat.

Turn off the heat when the mixture starts gathering (leaving no liquid behind).

Place the pan on a cooling rack. Add cardamom powder, and sliced pistachios to the mixture.

Gently fold the mixture for an even distribution of cardamom and pistachios.

Transfer the Kalakand mixture to a greased plate.

The mixture can be spread easily in an even 1/2 to 3/4 inch layer.

Top it with some more pistachio slices. Cover and let it set for 3 to 4 hours on room temperature.

Cut it into desired size and shape.

Our super moist, granular, and delicious Kalakand is ready to serve.

To give it a festive look, added a few home dried rose petals.

Notes:  Kalakand is one of my favorite dessert recipes. The best part is I can use my homemade paneer and can have a full control on the quantity of sugar.

This one is the basic version. Whereas, I‘ve also tried it with the pulp of seasonal fruits.

Mango, and Strawberry Kalakand turned out absolutely fantastic.  

Please leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
REFRESHING FRESH FRUITS CHAAT
CelebrationsFasting RecipesImmunity BoostersKeeper RecipesKids Friendly RecipesWeight Management

REFRESHING FRESH FRUITS CHAAT

by Hearty Food Talks
written by Hearty Food Talks

REFRESHING FRESH FRUITS CHAAT

Fresh Fruits Chaat is quite a popular fasting recipe from  Northern India. It can also be served as an evening snack. There are many variations to it. Some like to add only fruits, whereas others add boiled or pan-fried potatoes and sweet potatoes as well. No matter what you add, it always turns out delicious.

The uniqueness of the recipe lies in the interesting combination of spices, distinct flavors and textures of all the fruits in there.

Ingredients

  • 1 Banana
  • 1 Baby Cucumber 
  • 2 Cuties ( oranges)
  • 1 Gala Apple
  • 1 and a 1/2 cups Grapes
  • 1 Fresh Lemon Juice
  • 1 to 2 tsps Local Honey (or organic cane sugar)
  • 1/2 tsp. Black Pepper Powder 
  • 1/4 to 1/2 tsp. Sindhav Salt or Black Salt

Place the clean up/washed fruits of your choice in one plate.

Cut them into bite size pieces.

Season the fruits with a generous amount of freshly ground black-pepper, dry roasted cumin powder, fresh lemon juice, and honey.

Combine well, taste, and adjust the seasoning. Cover and let it rest for 5 to 10 minutes.

After 10 minutes, our refreshing fresh fruit chaat is ready to serve.

Notes: 

This sweet, savory, and spicy Fresh Fruit Chaat is super nutritious and delicious in taste. I am so proud to mention that it’s my maternal grandmother’s  time recipe. She used to add fruits like guava and papaya as well. 

Then I saw my mom always preparing it during Navaratri Fasting with her favorite pomegranate arils.

Following her footsteps, I too create it with lots of love and fond memories.

Please leave your email id and comments.

I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX
CelebrationsImmunity BoostersKeeper RecipesWeight Management

SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX

by Hearty Food Talks
written by Hearty Food Talks

SUPER NUTRITIOUS NUTS AND DRIED FRUIT TRAIL MIX

Nuts and dried fruit are energy dense, but they’re both good for us. The base of trail mix, nuts and dried fruit are two foods that can help us lose weight. Nuts are packed with healthy fats, protein and fiber, three nutrients that help keep us full. Fruit delivers fiber and other key vitamins and minerals.

Ingredients

  • 1 to 2 cups Makhana (Foxnuts)
  • 1/2 to 1 cup Cashews
  • 1/2 to 1 cup Peanuts 
  • 1 cup Almonds
  • 1 tsp. Ghee
  • 1/4 to 1/2 tsp. Black Pepper Powder 
  • 1/4 tsp. Pink Salt
  • 1/2 tsp. Curry Leaves Powder (optional)

Place Makhana or Fox Nuts in a heavy bottom pan. Adjust the heat between low and medium. Dry roast them until crisp and light pink in color. Make sure to stir them constantly. Should be done in 4 to 5 minutes. Transfer them to a wide bowl.

Add ghee and cashews to the pan. On a low heat, keep stirring until light pink. Transfer the cashews to a separate plate.

In the same pan and leftover ghee/oil, add peanuts. On a low-medium heat, keep stirring for about 3 to 4 minutes until start cracking or changing their color to light pink. Transfer the peanuts to cashews plate.

Finally, add almonds to the same pan and leftover ghee. Keep stirring on low-medium heat until fragrant and turn light pink. Transfer them to a plate.

Once all four cool down to room temperature. Place them together in the same pan.

Sprinkle some black-pepper powder, Curry leaves powder, and Pink salt. Toss them together and it’s ready to serve or store in an airtight container.

Our Super Nutritious And Delicious Dry Fruit Trail Mix Is Ready To Serve!

Yummy Nuts And Dried Fruit Trail Mix 😊

Notes:  This Nuts & Dry Fruit Trail Mix combination is very very close to my heart.  My mom used to make it for Navaratri fasting. Exactly, the same combination ( plus a handful of dry roasted melon seeds). 

The trail mix is absolutely addictive. I remember that I started observing fasts (from my 8th grade) just because of this recipe. Only after offering prayers to the Goddess, mom used to give us a glass of milk and a bowl of trail mix.

Milk, trail mix, and a fruit was our typical Navaratri breakfast 🥛🍌

Now I make it whenever I feel like, and finish it in no time. 

We may always add or skip any of the nuts and dried fruits of our choice. Walnuts, pecans, pistachios, pine nuts, and coconut are some of my other favorites. Edible seeds such as melon, and pumpkin seeds are also good to add to it.

Please leave your email id and comments.

I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
DELICIOUS KALA CHANA OR BLACK CHICKPEAS
Breakfast RecipesCelebrationsImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

DELICIOUS KALA CHANA OR BLACK CHICKPEAS

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS KALA CHANA OR BLACK CHICKPEAS

Black Chickpeas or Kala Chana is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. 

The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health.

Here, I am creating a very easy breakfast recipe from it.

Ingredients

  • 1 cup Boiled Kala Chana (Black Chickpeas) 
  • (overnight soaked in water)
  • 1 to 2 tsps. Olive Oil 
  • A good pinch of Asafetida 
  • 1/2 tsp. Cumin Seeds 
  • 1/4 inch piece of Ginger (finely chopped)
  • 1/2 to 1 medium Red Onion (chopped)
  • 1 to 2 medium Green Chilies 
  • 1/4 tsp. Red Chili Powder
  • 1/2 to 1 tsp. Coriander Powder
  • 1/4 to 1/2 tsp. Garam Masala 
  • 1/4 to 1/2 tsp. Pink Salt
  • 1 to 2 tbsps. Fresh Coriander Leaves
  • 1 Fresh Lemon (Juice)

Get the seasoning ready… Heat the oil on medium, add Asafetida, cumins. Sauté in ginger, onion, and green chilies.

Add boiled black chickpeas, red chili powder, coriander powder, and salt to it. Cover the lid. Let it cook on low heat for 5 minutes.

Open the lid. Add garam masala, and some fresh coriander leaves. May also add lemon juice. Combine well and it’s ready to serve.

Our flavorful Kala Chana or Chickpeas 😊

We may also serve Kala Chana with an extra lemon wedge.

Notes: 

Kala Chana or Black Chickpeas is one of our family favorite breakfasts. It makes a perfect breakfast or snack for all ages. 

Sometimes, I prepare it as a Salad or Chaat as well. Simply, toss boiled black chickpeas with chopped cucumber, tomato, onions, green chilies, coriander, lemon juice, and salt.

Black Chickpeas Salad

During Navaratri festival, I prepare it with no onions.

Indian restaurants, serve it with Sooji or Rava Halwa or Sheera and Puri.

Please leave your email id and comments.

I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE
ArticlesCelebrationsFasting RecipesWeight Management

BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

by Hearty Food Talks
written by Hearty Food Talks

Served with plain yogurt. We may also use fresh lemon juice 🍋

BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

Fasting recipes are very easy and quick to create. Reason being, only a few spices and herbs are allowed to use into it. Plus no onions and garlic is there. Not only easy to create, fasting recipes are also easier to digest. A good time to purify mind and body and get connected to our divine nature. 

Here, I have created a very common potato fasting recipe with an interesting twist. Give it a try and I am sure, you’re going to love it for sure.

Ingredients

  • 2 medium size Boiled Potatoes 🥔 
  • 1 to 2 Green Chilies
  • 1 to 2 tbsps. Fresh Coriander 
  • 1/2 to 3/4 cup Raw/Baked Peanuts 🥜 
  • 1 to 2 tsps. Ghee (purified butter)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Black Pepper Powder
  • 1/4 tsp. Sindhav Salt (Fasting Salt) 
  • 1/4 to 1/2 tsp. Fresh Lemon Juice 🍋
  • or Plain Yogurt

Main ingredients (boiled potatoes, peanuts, green chilies, and coriander).

On a low-medium heat, add ghee and peanuts, stir until the color starts changing (about 2 minutes)…

Transfer the peanuts in a bowl for later use. In the same pan/ghee, add cumin seeds, green chilies, potatoes, black pepper, and salt. Let it cook on a low-medium heat for 5 to 6 minutes…

Add a generous amount of fresh coriander, and green chilies…

Add peanuts and let it get crispy for another 2 to 3 minutes…

Transfer the spicy potatoes and peanuts to a serving plate. Add fresh lemon Juice and it’s ready to serve 🙏

Or serve with fresh plain yogurt.

Notes: Potato is one of the most popular vrata/fasting vegetable. It is easily available in all parts of the world. It makes a variety of delicious and satisfying vrata recipes. Here, I am sharing an interesting combination of potatoes and peanuts. All I can say is a MUST TRY recipe.

It is always good to add vitaminC with potatoes. Either lemon juice and/or a small serving of plain yogurt. 

Shubh Navaratri (2nd -10th April, 2022)

Avatar Mata Shailaputri

108 Shloka

Red Apple 🍎

Red Flowers 🌺

Please leave your email id and comments.

I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
CelebrationsCurry RecipesKeeper Recipes

FLAVORFUL VEGGIES AND YOGURT PULAO

by Hearty Food Talks
written by Hearty Food Talks

FLAVORFUL VEGGIES AND YOGURT PULAO

Veggies and Yogurt Pulao is one of the most common rice recipe of North India. A pulao is a one pot dish of rice and vegetables or a protein cooked together with aromatics (onions, garlic, ginger etc), spices and herbs. This is an absolutely delicious one pot meal and can be created either in a pan or pressure cooker. Here, I‘ve created it in a regular pan. It makes a great busy day, picnic, or lunchbox recipe. 

Ingredients

  • 1 cup Basmati Rice
  • 1 n 1/2 cups Warm Water
  • 1/2 cup Plain Yogurt
  • 1 tbsp. Olive Oil
  • A good pinch of Asafetida 
  • 1 tsp. Cumin Seeds 
  • 1 tsp. Mustard Seeds
  • 2 to 4 Black Peppers 
  • 2 Cloves
  • 6 to 8 Curry Leaves 
  • 1/2 tsp. Turmeric Powder 
  • 1 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masala 
  • 1 inch Ginger (grated)
  • 1 to cloves Garlic
  • 1 medium Green Chili
  • 1 medium Red Onion 
  • 1 to 2 medium Tomatoes 
  • 1 small Potato
  • 1 cup Green Peas (frozen)
  • 1/2 cup Coriander Leaves (finely chopped)
  • 1/2 tsp. Ghee (optiona)
  • 1 tsp   Salt

Basmati rice, soaked for 30 minutes.

On a medium-high heat start cooking with oil, asafetida, mustard seeds, cumins, curry leaves, black peppers, cloves, ginger, garlic, green chili, and onions.

Add the spices (turmeric, red chili powder, and garam masala), tomatoes, and green peas.

Once green peas are about to done, add yogurt. Stir frequently until yogurt starts cooking up with the veggies.

The oil has started separating from the yogurt.

Add potatoes to the yogurt mixture.

Add soaked Basmati rice to it.

Combine well.

Add warm water to it and stir well.

Bring it to a boil. Adjust the heat to medium or low-medium. Cover the lid of the pan for 5 minutes.

Turn off the stove. Let it rest for another 5 minutes. Add ghee and coriander leaves.

Our super flavorful Veggie Pulao is ready to serve.

Notes: 

Fresh Salad

I served the Veggie Pulao with salad, coriander chutney, papad, cucumber raita, and ghee. I must say it’s an absolutely delicious one dish meal.

Please leave your email id and comments.

I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI
CelebrationsCurry RecipesKeeper Recipes

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

by Hearty Food Talks
written by Hearty Food Talks

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

Stuffed Baby Eggplant Curry or Masala Bharli Vangi is an authentic spicy curry recipe made with purple baby eggplants and a blend of rich spices. Stuffed Eggplant Curry is one of the most popular curries from the Marathi cuisines, loaded with a special goda masala. Typically, served with indian flatbread or roti, but can also be served as a side to dal rice combination.

Ingredients

  • 7 to 8 Fresh Baby Eggplants 🍆 
  • 1/4 cup Raw Peanuts 🥜 
  • 1 tsp. Cumin Seeds
  • 1 tbsp. Sesame Seeds
  • 2 tbsps. Fresh or Dry Coconut Flakes/Ribbons 
  • 1/2 to 3/4 inch piece Ginger
  • 2 to 4 Garlic Cloves
  • 2 medium Green Chilies 
  • 1 to 2 tsps. Tamarind Paste
  • 1 tsp. Jaggery Powder (optional)
  • 1 cup Fresh Coriander 
  • 1 to 2 tbsps. Olive oil
  • 1/2 to 3/4 tsp. Mustard Seeds
  • 4 to 6 Fresh Curry Leaves
  • A good pinch of Asafetida (hing)
  • 1 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Turmeric
  • 1 tsp. Coriander Powder
  • 1 to 2 tsps. Goda Masala
  • 1/2 tsp. Kasturi Methi
  • 1/2 tsp. Garam Masala 
  • 1 tsp. Salt

Nicely rinse, slit them lengthwise (twice, perpendicular to each other like a + sign from the bottom of the veggie, without touching the crown of it). Keep them in bowl filled with drinking water.

Start preparing the eggplants’ stuffing by dry roasting the peanut on a low-medium heat for 5 to 8 minutes.

Once roasted nicely, turn off the heat. Transfer them to a separate plate. Try to remove the skin by rubbing the peanuts between a kitchen towel.

In the same pan dry roast cumins, sesame seeds, and coconut.

Add back the roasted peanuts to the pan and let all these cool down to room temperature.

Transfer the mixture to a small blender jar. Add green chilies, ginger, garlic, and tamarind paste to it.

Plus fresh coriander, and grind into a fine paste,

Stuffing ingredients turned into a paste.

Spicy stuffing ready for the eggplants.

Stuff the eggplants as shown in the picture.

Heat some oil and place the stuffed eggplants to cook well from all the sides. Keep the heat on low or low-medium.

Cover the lid off and on, to let cook the eggplants perfectly from deep inside.

Once the stuffed eggplants are done. Keep them aside in a bowl or plate for later use. Thereafter, prepare the gravy with oil, mustard seeds, and curry leaves.

Add onions, ginger, garlic, tomatoes, chilies, coriander powder, goda masala, turmeric, red chili powder. Cook them well. Add the leftover stuffing and cook it for 5 minutes. Add water and bring the gravy to a boil. Let it simmer for 5 minutes.

Gently place the eggplants into the gravy. Cover the lid and cook for 5 minutes. Turn the eggplants upside down and likewise for 2 to 3 times.

Garnish with fresh Coriander leaves, Kasturi Methi, and garam masala.

Stuffed Baby Eggplants Curry is ready to serve.

Notes: 

Served with homemade roti, chapati, or phulka. Sometimes, I also add a little jaggery to the stuffing and gravy. 

This is a very delicious and traditional recipe from Western India. Worth making in double quantity. Reason being, it’s a time taking recipe and tastes amazing on the very next day.

Special Goda Masala is easily available in most of the Indian grocery stores. At the sametime it can also be prepared at home. 

Please check my ‘How To’ blog section for a flavorful Goda Masala recipe. 

Please leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
CelebrationsHow toKeeper Recipes

HOW TO DRY ROSE PETALS NATURALLY

by Hearty Food Talks
written by Hearty Food Talks

HOW TO DRY ROSE PETALS NATURALLY

Dry Rose Petals are quite beneficial for health and beauty in many ways. They not only have a lovely relaxing aroma but also contain vitamins and antioxidants which can help soothe and repair the skin.

Roses petals have a very aromatic, and slightly sweet in flavor. They can be eaten raw, used into various dessert recipe, fruit or green salads or with Paan (Beetle Leaf). Dried Rose petals can be added to granola or mixed herbs or in making tea.

Ingredients:

  • Fresh, Fragrant, Organic Red Roses 🌹 
  • Drinking Water 

A bouquet of fresh organic roses.

Separate the flower petals from the stems and place it in a colander.

Fill in a bowl with water and give a gentle rinse to the petals. Repeat the process to 3 to 4 times.

Let the water drain through the colander for 30 minutes or so.

Spread the rose petals on a clean kitchen towel. Let it dry for a day.

Next day, we will be able to collect them easily but spread it again evenly to get rid of all the moisture.

Rose petals after second day.

By the end of third day, rose petals are well dried and ready to store in a bottle or container.

Here, I’ve stored them in a container lined up with paper towel.

A box full of dried Rose petals.

Notes: 

Make sure to use only Homegrown and/or Organic Rose Petals (free from any harmful pesticides or chemicals).

Though fresh edible flowers are the best to garnish our special food recipes but even these dried ones work wonders.

Rasmalai garnished with a dried Rose petal.

Easy Rose petal garnish to my plain Wheat Flour Halwa.

Kalakand garnished with dried Rose petals.

Please leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
CelebrationsKeeper Recipes

HOW TO MAKE CRISPY AND FLAVORFUL GARLIC CROUTONS

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE CRISPY AND FLAVORFUL GARLIC CROUTONS

A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads, as an accompaniment to soups and stews, or eaten as a snack food. Usually, croutons are baked in big batches, in a traditional oven at 375 degrees F for 10 minutes. Here, I‘ve created the same recipe in on stove, using a wide-open heavy bottom pan. Homemade garlic croutons taste so fresh in comparison to store bought packed ones.

Ingredients:

  • 8 Oatnut Bread Slices (cut into bite-size square pieces)
  • 1 to 2 tbsps. Olive Oil
  • 2 cloves of Garlic (finely chopped or minced) 
  • 1 tsp. Italian Herbs
  • 1/4 to 1/2 tsp. Black Pepper Powder
  • 1/4 to 1/2 tsp. Red Chili Flakes
  • 1/2 tsp. Pink Salt
  • 1 to 2 tbsps. Parmesan cheese (optional)

Heat the oil in a wide-open pan. Add garlic and stir it until turns light pink.

Set the heat on low and add the bread pieces.

On a low-medium heat keep stirring these bread pieces for about 10 to 12 minutes, until crisp and golden-brown. Sprinkle the Italian herbs mix.

When the croutons are nicely done, add rest of the seasonings -red chili flakes, black pepper, and salt.

Turn off the heat. Taste and adjust the seasoning. Keep stirring until the pan kind of cools down.

Transfer the Garlic Croutons to an open dish or tray to completely cool down to the room temperature.

Our Crispy And Flavorful Garlic Croutons are ready to serve with any soup or salad of our choice.

Notes:

Garlic Croutons are super easy to create in our own kitchen. Here, we have used oats bread slices for the Garlic Crouton recipe (can use any type of bread). Again, we may or may not trim the edges of the bread slices. 

Croutons goes great with the leafy salads (Cesar Salad) and most of the soups. 

With our own interesting seasonings, we may create a variety of croutons.

It’s a great idea to save our daily unused bread slices in a box and create tasty croutons later over the weekend. 

Please leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
CelebrationsKeeper Recipes

SUPER SPONGY BENGALI WHITE RASGULLA

by Hearty Food Talks
written by Hearty Food Talks

SUPER SPONGY BENGALI WHITE RASGULLA

Rasgulla, also known as Rosogolla, Rasagola, or Rosogola is a popular syrupy dessert from India. It is made from ball-shaped dumplings of paneer or chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the paneer dumplings.

Ingredients:

  • 5 cups Water
  • 1 n 1/4 cups Sugar
  • 6 to 8 cups Whole Milk Paneer
  • 1 tsp. Corn Stratch or Fine Flour
  • 2 to 4 Green Cardamoms
  • 4 to 6 Saffron Threads 
  • 1 tsp. Rose Water

Place the fresh homemade paneer (cheese) in a big bowl or plate.

Crumble the paneer into small pieces, add the cornflour, and gently mesh it with the help of your palm for about 5 minutes.

Until turns into a nice and smooth soft paneer dough.

Divide the paneer dough into small equal portions, and shape them into smooth tiny balls (with no cracks).

On the other hand, in a big heavy bottom pan, add water, sugar, cardamom, and saffron to make a thin sugar syrup for Rasgulla.

Once the sugar syrup reaches at the rolling boiling point. Wait for 2 minutes and quickly start adding paneer balls to it. Cover the lid and let the balls cook for 5 minutes on high heat.

Open the lid and gently turn the rasgulla up side down with the help of a spoon.

Cover the lid and now let the Rasgulla cook for flat 10 to 12 minutes.

Turn off the heat and open the lid. Let it completely cool down. Add rose water to the syrup. Transfer the rasgulla to a container and refrigerate overnight. Next morning our Rasgulla are ready to serve.

Notes: 

The sugar syrup has to thin and just sticky (not a one thread syrup).

We may also add semolina or fine flour in place of corn flour.

A funny fact about White Rasgulla – though we need to refrigerate them overnight but it never happened in our home. Everyone hardly waits for rasgulla to come to the room temperature.

Please leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts