Moong Dal Halwa


Moong dal halwa. Enjoy delectable warm dessert without much effort. You don’t need to grind the dal and fry for a long time. Process is very easy so make anytime and serve warm or cold. You can also make laddu or barfi following same method if you want. So here is the recipe as I remember how maa usually made it. And yes my most favourite dessert in winter.

You may like some more halwa recipes on this blog. Click on the name below to get recipes.

1. Buckwheat Waterchestnut banana halwa

2. Paneer gajar halwa

3. Sugar free gajar halwa

4. Chana dal halwa

5. Cherry pineapple kesari

6. Singhara atta or Waterchestnut laddu

And some more dessert which you can enjoy warm

1. Kheer or rice pudding

2. Nolen gurer paesh

3. Pantua

4. Baked rasgulla

5. Sugar free sheer khurma

6. Gulabjamun

7. Shakkarai pongal

8. Rasaballi

9. Paruppu payasam

As I mentioned above that recipe is very easy to make and you don’t need to grind the dal or yellow lentil and fry for a long time. I remember my mother cook the lentil and milk on simmer after lunch to serve warm in evening. And maa used to add lots of cashew nuts and raisins but my kids don’t like so I skipped. You can use any dry fruits of your choice. If you have a large vessel to cook then you don’t need to sit and stir continuously. Just stir in regular interval to avoid sticking to the bottom of the pan.

Recipe

Moong dal – 1/2 cup

Milk – 3 cup

Sugar – 1/3 cup

Ghee or clarified butter – 1/4 cup

Cardamom powder – 1/4 teaspoon

Method

1. Rinse the moong dal till water runs clear. Soak dal or yellow lentil in enough water for 2 hours.

2. Heat milk in a wok or pan. Drain the water and add the moong dal in milk. When milk starts to rolling boil reduce the heat. You can add a small pinch of saffron in the milk. I don’t have while making it so I skipped. Saffron will give a lovely colour and flavour.

3. Cook on simmer till milk absorbed. Don’t forget to stir in regular interval. It will take about 1 hour to cook the dal completely on simmer.

4. When milk and dal about to dried up and dal become soft or fully cooked add sugar.

5. Sugar will release water so cook for 8 – 10 minutes more on low heat. Keep stirring. Now add ghee or clarified butter and mix well.

6. Stir continuously. Better to use nonstick pan but if you are using any other pan be careful to avoid sticking to the bottom and burning. When halwa dried up and you will get a nice aroma of fried moong dal add cardamom powder, mix and remove from heat. Garnish with shredded almond and pistachio.

7. Serve warm or room temperature. You can also make laddu or barfi with this mixture.

Notes

1. You can use any dry fruits of your choice.

2. You can increase the amount of ghee and milk if you want.

Participating in Shhhhh Cooking Secretly group after a long time. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Warm Dessert theme is suggested by Rafeeda AR who blog at Big Sweet Tooth. Rafeeda has a vast collection of wonderful recipes. I specially love her dessert recipes. I have bookmarked her Cookie cheesecake brownie bar to try soon. And this month my partner is my dear friend Preethi Prasad of Preethicuisine. I always love her authentic, healthy and innovative recipes. Among many other recipes I have to try her recently published Eggless orange cake soon. Preethi gave me ghee and moong dal and I gave her almond and cardamom to use in the recipe. I am sharing this delicious dal halwa using these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Ranga Aloor Pithe/Sweet Potato Dumplings


Ranga aloor pithe or sweet potato dumplings. A sankranti special delicacy from Bengali cuisine. Sugar syrup soaked and stuffud with mawa/dried or thickened milk, coconut and khajur gur or date palm jaggery dumplings taste heavenly.

As I mentioned in my last year Sankranti post that in Bengal different types of pithe, puli, paesh or rice kheer/pudding are usually made to celebrate Poush Parbon or Makar Sankranti. On sankranti our lunch is Bhuni khichuri or khichdi with different types of vegetable fry or bhaja, Dum aloo , beguni, papad, tomato chutney or Khejur aamsotto or date mango bar chutney and for dinner different types of pithe puli, paesh or kheer, malpua, green peas stuffed kachodi, aloor nonta or savoury pithe. A day to enjoy all the traditional dishes. Here are some recipes that you can try to celebrate Poush Parbon or Makar Sankranti. Click on the name below for recipe.

1. Til badam laddu

2. Moong dal fried and baked pithe

3. Baked dudh puli

4. Malpua

5. Nolen gur paesh or date palm jaggery kheer

6. Gokul pithe

7. Date palm jaggery and coconut barfi

8. Rice kheer

9. Narkol naru or coconut laddu

And not traditional as above recipes but absolutely delicious two innovative baked recipes with all the sankranti special ingredients.

1. Semolina or rawa cake

2. Date palm jaggery oats dry fruits cookies

Monday again and our this week’s 280 #Foodiemonday bloghop theme is Sankranti Special.

To make these ranga aloor pithe or sweet potato dumplings you need rice flour and maida or refined flour for binding with mashed sweet potatoes. You have to mash the sweet potatoes really well. Dough should be completely lump free. Some sweet potatoes have fiber. Discard the fiber if any. And we don’t need thick sugar syrup for this pithe. Make a stuffing with khoya or mawa/dried whole milk, khajur gur or date palm jaggery, dry fruits and coconut. Cook the mixture on low heat until dried up. Keep stirring to avoid sticking to the bottom. Add little cardamom powder and remove from heat. Let it cool down completely before stuffing.

I always use homemade mawa. Get the method to make mawa here.



Recipe


Sweet potato- 4

Rice flour- 3 tablespoon

Refined flour or maida- 1 tablespoon

Sugar- 1 cup

Water- 2 cup

Cardamom powder- 1 teaspoon

For Stuffing click here

Refined oil or ghee for deep frying


Method

1. First make the stuffing as we made for Moong dal bhaja pithe and keep aside.

2. For sugar syrup boil 2 cup water with 1 cup sugar till sugar completely dissolved. Let it boil on low heat for 5 – 6 minutes more. Add 1/2 teaspoon cardamom powder, mix and remove from heat. You can use half cup khajur gur or date palm jaggery and half cup sugar to make jaggery flavoured syrup.

3. Boil the sweet potatoes. Don’t make the potatoes mushy, boil till potatoes becomes tender. If you are using pressure cooker, cook for 2 whistle.

4. Peel the sweet potatoes when cool. Mash the potatoes well. Break all the lumps and make lump free dough. Discard the fiber if any.

5. Add rice flour, refined flour or maida and 1/2 teaspoon cardamom powder. Mix well and make a smooth dough.

6. Make equal size balls. I have made 13 – 14 balls. You can make small sized pithe if you want. Flatten the balls with your palm. Place one teaspoon stuffing in the middle.

7. You can use little more stuffing but be careful while sealing, stuffing should be remain inside. Seal the edges and give cylindrical shape.

8. You can also make round pithe just like gulab jamun if you want.

9. Heat sufficient oil in a pan or wok. Slide the stuffed pithe into the hot oil. Slide 3 – 4 pithe one by one. But don’t overcroud. Fry on low medium heat till pithe becomes golden brown.

10. Dip the fried pithe in warm sugar syrup. Let it soak in syrup for 30 – 40 minutes or until all the pithe soaked well and swelled.

11. Use a large vessel to soak the stuffed and fried pithe. Don’t place the pithe over each other. Serve warm or at room temperature.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Mint Rasgulla

Mint rasgulla or mint ( pudina) flavoured rasgulla. A very refreshing spongy soft mint flavored rasgulla. Serve chilled or room temperature, taste is absolutely divine.

You don’t need to buy rasgulla from sweet shop. You can make it easily at home. To make perfect rasgulla read all the tips and tricks here.

Just remember milk should be cow milk. And while making paneer be careful. Drain the water and wash the paneer immediately to stop further cooking to get soft paneer. And next step is kneading the paneer. Mash the paneer with your finger tips and heel of your palm till paneer becomes smooth and your palm become greasy. For mint flavoured rasgulla I have added some mint leaves in the sugar syrup. And I love these mint rasgulla so made many times. Sometimes used dried mint leaves powder in the paneer while mashing. And sometimes added some fresh mint leaves in milk while making paneer. You can make the rasgulla following any of these method.

You can get some more different flavoured rasgulla on this blog. Click on the name below for recipe.

1. Rasgulla

2. Watermelon rasgulla

3. Mango rasgulla

4. Orange rasgulla

5. Chilli rasgulla

And some more recipes you can make with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer or pudding

4. Rasgulla cupcakes

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Cool Dessert suggested by Vanitha Bhat who blog at Curry And Vanilla. Do visit her space for many wonderful recipes.

Here are some more cool dessert recipes from my blogger friends.

Mango panna cotta by Jayashree

Carrot kheer by Preethi

Mango phirni with almond by Vanitha

Basundi by Narmadha


Mango pineapple sorbet by Sasmita

Recipe is very simple. Make the rasgulla like you make normal rasgulla just add some mint leaves in the sugar syrup and also add some mint leaves in the milk while making. Or add 1 teaspoon dried and powdered mint leaves. Taste will be great in both ways.

Recipe

Cow milk – 1 liter

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

Mint leaves – 2 – 3 tablespoon

Or

Dried mint powder – 1 teaspoon

For syrup

Sugar – 1 cup

Water – 4 cup

Mint leaves – 1/4 cup

Method

For making perfect rasgulla please read all the tips and tricks here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan with some mint leaves if using.

If you want to use dried mint leaves powder skip this step. 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. 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. 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.

7. Take out the cottage cheese or paneer on a large plate. Discard the mint leaves if used. Or if you are using mint leaves powder and 1 teaspoon in the paneer. To make mint leaves powder clean and rinse the mint leaves. Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days or until leaves dried up completely. Crush the dried leaves with your palm or grind in mixer grinder. Store in airtight container in refrigerator.

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

9. Make small balls. These will become double. You can make 7 to 9 rasgulla out of this cottage cheese depends on the size.

10. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

11. Make round ball using your both palm. Make all the balls.

12. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves.

13. 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.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down. Don’t open the lid before 2 – 3 hours, your rasgulla may shrink.

16. You can keep these in refrigerator for 5 – 6 days. Serve chilled or at room temperature

Notes

1. Always use cow milk to make rasgulla.

2. Don’t remove the lid when hot let it cool down completely before removing the lid.

3. Read the tips and tricks carefully before making rasgulla first time. You will get perfect spongy rasgulla.

4. Drain the paneer well to avoid breaking the rasgulla in syrup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Paruppu Payasam.

Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.

According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).

The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.

If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.

This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.

Recipe

Moong dal or yellow lentil – 1/2 cup

Jaggery – 1/2 cup + 2 tablespoon

Ghee – 1&1/2 tablespoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Grated fresh coconut – 1/4 cup, optional

Cardamom powder – 1 teaspoon

Coconut milk – 1 cup

Water – 2 cup + 1/4 cup

Method

1. Dry roast the moong dal or yellow lentil till aromatic.

2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.

3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.

4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.

5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.

6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.

7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.

8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.

9. Keep stirring to avoid sticking at the bottom.

10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.

11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.

Notes

1.You can use any milk instead of coconut milk.
2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #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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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.

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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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.
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Gulab Jamun

Gulab jamun.

Gulab jamun is a most popular dessert of India. Its a deep fried milk solid dumpling soaked in rose, cardamom and saffron flavourd sugar syrup.

No idea about why it called gulab jamun. Perhaps for rose flavour sugar syrup. Gulab is rose and jamun is round shaped Asian fruit black plum. What’s in a name. It tastes heavenly.

According to Wikipedia Gulab jamun are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal, Pakistan, and Bangladesh, as well as Myanmar.

Making of gulab jamun is so easy. Just mix milk solid and little cottage cheese with refined flour or semolina make small balls and deep fry. Then soak in flavoured sugar syrup. Refined flour or maida and semolina is used for binding. Sometimes it can be made without cottage cheese or with milk powder.

I am sharing the recipe of my mother. She was an excellent cook and loved to make different types of sweets. I remember those days when we kids entered the kitchen at afternoon attracted by the sweet aroma. Our house smell delicious.

Here is a very simple and easy recipe of our all time favourite gulab jamun.
Our this week’s 154 #Foodiemonday bloghop theme is #filmyFoodies.
Sharing this recipe inspired by the movie ‘Gulab Jamun’.
Read a news that entire Bachchan family to star in Anurag Kashyap’s film Gulab Jamun. But Abhishek Bachchan said that they are still in early talks regarding filmmaker Anurag Kashyap’s upcoming production. Let’s wait.
Till then enjoy the Marathi movie gulab jamun and this delicious gulab jamun 😀

I have shared some more fried dessert here. Click on the name below to get the recipe

Pantua

Malpua

Gokul pithe

Its very easy to make. I have used homemade khoya and paneer in it. You can use store bought. If you are using store bought, grate before mixing. But homemade is always best.

Recipe

Khoya or dried milk/milk solid – 1 cup

Paneer or cottage cheese – 1/4 cup

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Maida or refined flour – 2 – 3 tablespoon

Black Cardamom – 1

Mishri/rock sugar or pistachio – as require

Oil for deep frying

For sugar syrup

Sugar – 1 & 1/2 cup

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Saffron – a pinch

Rose water or essence – 1/2 teaspoon

Method

1. In a pan heat water and sugar. Add cardamom powder and saffron.

2. Let it boil. When sugar dissolved completely, simmer for 3 – 4 minutes.

3. Remove from heat. Add rose water or essence. Mix and keep aside.

4. Take out the seeds of black cardamom. Keep aside.

5. Mix khoya or dried milk, paneer, baking soda, 1/4 teaspoon cardamom powder and 2 tablespoon maida or refined flour. Mix well and make a smooth dough. If require add 1 tablespoon more refined flour.

6. Make small balls. Flatten the ball with your palm. Place one black cardamom seed and one mishri/rock sugar or pistachio in the middle. Bring the edges together and make a smooth ball again. There should not be any crack. Make all the balls this way.

7. Heat sufficient oil in a pan or wok. Fry the balls on low flame. Don’t overcrowd. Stir gently to fry all the sides.

8. Don’t increase the heat. Fry on low flame to fry well from inside.

9. When the balls become golden brown, remove from oil and place on paper towel.

10. Heat the sugar syrup again. Add the fried balls in sugar syrup. When it starts to boil switch off the flame.

11. Keep the balls in sugar syrup for 3 – 4 hours.

12. Serve hot. Before serving boil again or microwave on high power for 1 minute.
Garnish with pistachio.

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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Cottage Cheese Or Paneer Stuffed Parwal Mithai Or Pointed Gourd Sweet

Cottage cheese or paneer stuffed parwal mithai or pointed gourd sweet.
Yes sweet again. My last post was a sugar free sweet.
But no its not sugar free. Sugar syrup soaked parwal or pointed gourd stuffed with cardamom flavored paneer/cottage cheese, almond and pistachio mixture. You can imagine the heavenly taste.
I have shared some savoury pointed gourd recipes in this blog.

Pointed gourd with poppy seeds

Stuffed pointed gourd or potol dolma

Pointed gourd with poppy seeds and coconut

And now a sweet one. Contributing this post to 154 #Foodiemonday bloghop #Stuffedveggies theme.

Normally this parwal mithai is stuffed with dried milk or khoya/mawa. But I have used paneer or cottage cheese for stuffing. And taste is better than khoya stuffed parwal mithai. Paneer is easy to digest than khoya.
And this high protein paneer or cottage cheese is a richest source of healthy nutrients.

This sweet is very easy to make. I have used homemade paneer or cottage cheese for stuffing. You can use store bought, just grate or crumble the paneer before cooking. Food colour is optional. I have used it to get bright green colour.

Recipe

Pointed gourd or parwal – 6

Paneer or cottage cheese – 1 cup, crumbled

Milk powder – 3 tablespoon

Sugar – 1 cup + 1/4 cup

Cardamom powder – 1 teaspoon

Rose water or essence – 1/4 teaspoon

Baking soda – a small pinch

Almond – 2 tablespoon

Pistachios – 2 tablespoon, sliced

Little green food colour, optional

Saffron and pistachio to garnish

Method

1. Wash the parwal or pointed gourd well. Peel and cut off the tips from both ends.

2. Cut lengthwise from one side. Parwal should be intact from other side.
Scoop out the pulp and seeds.

3. Grind the almonds into a coarse powder.

4. Heat a nonstick pan. Add Paneer or cottage cheese and 1/4 cup sugar.
Cook on low flame till it dried up.

5. Add 1/2 teaspoon cardamom powder and remove it from heat.
Let it cool down.

6. Mash with hand or blend in mixer grinder to make smooth. I have use my grinder to make it smooth.

7. Add milk powder, ground almond and sliced pistachios. Mix well. Stuffing is ready. Keep it aside.

8. Heat sufficient water in a pan with a small pinch of soda. When it starts to rolling boil add peeled parwal or pointed gourd. Let it boil for 3 – 4 minutes.

9. Switch off the flame.
After 5 minutes drain the water.

10. Heat 1 cup sugar and 1 cup water in a wok or pan. Add green food colour if using. I have used colour to get bright green colour but you can skip it.

11. Stir and when sugar dissolved add the parwal, 1/2 teaspoon cardamom powder and rose water or essence. Cook for 10 – 15 minutes or until the parwal changes it’s colour and becomes soft.

12. Let it cool down completely.
If you want more sweet soak the parwal in sugar syrup for 1 hour.

13. Take out the parwal from sugar syrup and place on a plate.
Be careful, parwal shouldn’t be break.

14. Stuff cottage cheese mixture in the sugar syrup soaked parwal.

15. Garnish with saffron and sliced pistachio.

16. Keep in refrigerator to serve chilled. Or you can serve it immediately.
You can keep in refrigerator for 7 – 8 days.
Enjoy….

Note 

If you want you can make the stuffing with khoya/mawa or dried milk. Just replace khoya with paneer. And follow the same method.

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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