Hazelnut Chocolate Sandesh

Hazelnut chocolate Sandesh or sondesh.
Sandesh with the flavour and taste of hazelnut, chocolate, vanilla and coffee. Stuffed with grated chocolate and dipped in melted chocolate with coffee. Taste is super yummy.

Sandesh is a sweet of Bengal made of chhena/paneer or cottage cheese. Homemade fresh paneer or cottage cheese is best to make sandesh. You can make paneer with vinegar, lemon juice or curd. If you want to make paneer with lemon juice or vinegar for sweet dish then you have to rinse the paneer well under running water to remove the smell of lemon or vinegar. So I always make paneer for sweet dish with curd. And for savoury dishes you can make with lemon juice or vinegar.

For sandesh paneer should be mashed well with sugar to make smooth. Then cooked on low heat for 3 to 5 minutes. It shouldn’t be overcooked. If overcooked mixture will become crumbly. You can add any flavour of your choice.

Earlier shared some sandesh recipes with different flavours.

1. Carrot sandesh

2. Sugar free date sandesh

3. Sugar free pineapple sandesh

4. Coconut and date palm jaggery sandesh

5. Chocolate sandesh

6. Coconut pomegranate sandesh

7. Paan sandesh

8. Sandesh

9. Mango steamed sandesh

10. Saffron pistachio sandesh panna cotta

11. Watermelon sandesh

12. Cake sandesh

13. Chocolate coconut sandesh

14. Kesar pista sandesh

15. Mango sandesh

16. Steamed sandesh with date palm jaggery

17. Orange steamed sandesh

18. Chocolate stuffed chocolate sandesh

This time made the sandesh with a completely different flavour. Yes its a fusion recipe. Because Monday again and we bloghop members sharing some Indian dessert with continental ingredients. At first I have decided to skip this week because I am not at home now. So planning to participate again after reaching home. But my daughter said you have hazelnut so why not try hazelnut sandesh. Loved the idea. I have used hazelnut and chocolate in smoothie. And loved the taste so here is a sandesh with hazelnut and chocolate.

205 #Foodiemonday bloghop theme is #MithaiMeTwist suggestd by Sasmita Sahoo Samanta who blog at First Timer Cook. Visit her space for different types of authentic and innovative recipes. I always love her Odia dessert recipes . Tried one and bookmarked some to try.

Hazelnut chocolate sandesh is stuffed with grated dark chocolate and dipped in melted chocolate with coffee. Sounds delicious isn’t it 😊
So try this hazelnut, chocolate, vanilla and coffee flavoured sandesh and enjoy the heavenly taste. Picture courtesy my daughter Suchismita.

Recipe

Milk – 3 & 1/2 cup

Curd – 4 – 6 tablespoon

Hazelnut – 1/4 cup

Powdered sugar – 4 tablespoon

Vanilla essence 1/4 teaspoon

Grated dark chocolate – 3 tablespoon, heaped

Instant coffee powder – 1/4 teaspoon

Almond – 4 – 5, dry roasted and slivered

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil reduce the heat.

3. Add 4 tablespoon whisked curd and stir. Add 1 – 2 tablespoon curd more or as require to curdle the milk completely. Its depends on the sourness of the curd. I have used fresh curd which is not sour at all so I had to add 6 tablespoon. First add 4 tablespoon, stir and add more if require.

4. You can make the paneer with vinegar or lemon juice but then you have to rinse the paneer well under running water to remove the smell of vinegar or lemon. I always use curd to make paneer for sweet dishes and vinegar and lemon juice for savoury dishes.

5. When greenish whey and cottage cheese separates immediately pour into the strainer.

6. Squeeze the cloth well to drain all the water from cottage cheese. Hang the cheesecloth for 1 – 2 hours to drain out all the water.
Get the detailed method to make paneer or cottage cheese here.

7. Dry roast the hazelnut till fragrant. Don’t make brown. When it starts to change it’s colour remove from heat and place on a plate.

8. When roasted hazelnut cool down grind it into a fine powder.

9. Take out the paneer or cottage cheese on a plate. Mash the paneer with your fingers and heel of your palm to make smooth. You can use your food processor to make the paneer smooth.

10. Add powder sugar and mixed.
Knead the paneer well to make smooth.

11. Heat a nonstick pan or heavy bottom pan. Add powdered sugar mixed smooth paneer and ground roasted hazelnut.

12. Cook on low heat and stir continuously. Add vanilla essence and mix.

13. Don’t increase the heat cook on low flame.
Cook till the paneer leaves the sides and becomes like a dough. Don’t overcook. Mixture may be grainy if overcook.

14. Remove from heat and mash with your palm or back of a spoon when warm.

15. Knead the paneer mixture again to make smooth.

16. Make small balls. I have made 6 balls.

17. Flatten the ball and place 1/4 teaspoon grated chocolate in the middle.

18. Bring together all the edges, close and make a ball again.

19. Press the ball gently with your palm. Don’t make flat just press gently to give shape.

20. Make a small dent in the middle with your finger. Make all the balls or sandesh this way.

21. Keep the sandesh in refrigerator.

22. Melt remaining grated chocolate in double boiler or microwave. Microwave on high power for 30 seconds, stir and microwave again for 30 seconds.

23. Add coffee powder and give a good stir.

24. Dip half of the sandesh in melted chocolate or coat half portion of the sandesh with a spoon.

25. Place some dry roasted and slivered almond in the middle. You can garnish the sandesh with slivered pistachio. I don’t have pistachio so place a green colour sunflower seed to add some colour.

26. Chill the sandesh in refrigerator for 30 minutes or more before serving.
Enjoy the heavenly taste.
Sandesh can be stored in refrigerator for 6 – 7 days.

Note
You can use any nut of your choice instead of hazelnut.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Gur Aam Or Instant Sweet Mango Pickle

Gur aam or instant sweet mango pickle.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.

This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source

This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.

When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.

Recipe

1 cup – 250 ml

Raw mango – 500 gram

Salt – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Powdered or grated jaggery – 2 & 1/4 cup

Panch phoran – 1 teaspoon +1 teaspoon

Mustard oil – 1 tablespoon

Water – 1/4 cup

Method

1. Rinse the mangoes Well.

2. Peel and chop lengthwise. Make lengthwise 4 pieces.

3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.

5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.

6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.

7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.

8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.

9. Now add water and jaggery powder or grated jaggery. Mix well.

10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.

11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.

12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.

Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Data Posto Or Drumsticks With Poppy Seeds

Data posto or drumsticks with poppy seeds.
Data posto is a very common dish of Bengali household. You can make it with tender and thick both type of drumsticks. If you are using thick drumstick scrap the skin before using. Sometimes we make it with only poppy seeds and green chilli paste and sometime adding mustard powder with or without poppy seeds. All the three dishes taste totally different and delicious.
I have already shared a drumstick or sojne data recipe with mustard and panch phoran or Bengali five spices. Get the recipe here

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny poppy seed is mentioned in ancient medical texts from many civilizations. It takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds. Poppy seeds are widely used in Austrian, Indian, Croatian, Czech, German, Hungarian, Romanian, Lithuanian, Polish, Romanian, Russian, Slovak, Turkish and Ukrainian cuisines.
7 Health Benefits Of Poppy Seeds

1. Poppy seeds can improve your digestion.
2. Poppy seeds can assist in antioxidant defense.
3. Poppy seeds can assist in red blood cell formation.
4. Poppy seeds can help improve cognitive functioning.
5. Poppy seeds may boost your bone health.
6. Poppy seeds are perfect for helping manage your blood pressure.
7. Poppy seeds can help your slumber at night.
Source

Today I am sharing two different taste of drumstick with poppy seeds or khas khas. One with only poppy seeds or khas khas and green chilli and other is with mustard powder and poppy seeds. Recipe is similar but adding mustard, you will get totally different taste. You can skip potato if you want, make it with only drumstick. My mother in law used to make it with only thick variety drumsticks.

Recipe is very easy and simple. You need only poppy seeds and green chilli paste with salt and turmeric powder. If you want to make sorshe posto die data or drumsticks with poppy seeds and mustard then add only 1 tablespoon mustard powder with poppy seeds paste.

Recipe

Drumstick – 250 gram

Potatoes – 2 large

Poppy seeds or khas khas – 3 tablespoon

Green chilli – 3 – 4 or to taste

Salt to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 1 & 1/2 tablespoon + 1 teaspoon

Water – 1 & 1/2 cup + 1/4 cup

For poppy seeds and mustard drumstick –
Mustard powder – 1 tablespoon

Method

1. Soak poppy seeds or khas khas in 1/4 cup hot water for 30 minutes or microwave for 1 minute.

2. Grind soaked poppy seeds with green chilli with the help of little water.

3. Peel and cut the potatoes lengthwise.

4. Rinse and cut the drumsticks into 2 inch piece. If you are using thick drumstick then scrap the skin lightly.

5. Heat 1& 1/2 tablespoon mustard oil in a pan or wok.

6. Add chopped potatoes and drumsticks. You can add 1/2 teaspoon Nigella seeds or kalonji for tempering. I didn’t. Add Nigella seeds in hot oil before adding potatoes and drumstick if using.

7. Fry for 2 – 3 minutes.
Add salt, turmeric powder and green chilli, poppy seeds paste. Mix well.

8. If you want to make it with poppy seeds and mustard, then soak 1 tablespoon mustard powder in 3 tablespoon water for 10 – 15 minutes. Add with poppy seeds and green chilli paste. But first time try it with only poppy seeds and then try with mustard to enjoy both taste.

9. When dried up add water. Cover and cook till potatoes and drumsticks becomes soft and dried up completely.

10. Add 1 teaspoon mustard oil and mix well. This step is optional but adding mustard oil at the end gives extra zing.
Serve with steamed rice.

Note

Potatoes are optional. You can make it with only drumsticks.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Fulkopir Paturi Or Cauliflower With Poppy Seeds And Mustard

Fulkopir paturi or cauliflower with poppy seeds and mustard.
If you want quick easy and fingerlicking taste of cauliflower then its perfect for you.
This dry curry goes well with steamed rice.

Sending this post to 193 #Foodiemonday bloghop Bengali food fest theme. This week I have suggested the theme. I would love to see what my blogger friends cook and share from Bengali cuisine.

In my knowledge paturi refers to the method of cooking fish and veggies by marinating with mustard and wrapped up in a banana leaf and steamed or sometimes fried. Pata is Bengali word for leaf. Hence the name paturi.
But in a food group when Mili Roy shared the recipe of Adhora Madhuri, its a completely new dish for me. Quite easy recipe because we don’t need banana leaf to make this paturi. I asked Adhora then how it named paturi? She said that, we also call it paturi. So here is a delicious fulkopir paturi without using any leaf.

Recipe

Cauliflower – 1 medium

Mustard powder – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Green chilli – 3-4 or to taste

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon +1/4 teaspoon

Mustard oil – 3 – 4 tablespoon

Slit green chilli – 2 – 3

Dry red chilli – 1, optional

Nigella seeds or kalonji – 1/2 teaspoon

Method

1. Soak the poppy seeds or khas khas in 4 tablespoon hot water for 30 minutes. Grind with green chilli. Make a smooth paste.

2. Mix mustard powder with 3 tablespoon water and keep aside.

3. Rinse and cut the cauliflower in small florets.

4. Heat oil in a pan or wok. Fry cauliflower florets with little salt and 1/4 teaspoon turmeric powder. Fry till the cauliflower becomes light brown. Remove from oil.

5. In the same oil add Nigella seeds or kalaunji and dry red chilli if using. You can add little more oil if require.

6. Let the seeds splutter. Now add fried cauliflower, poppy seeds green chilli paste, soaked mustard powder, salt, sugar and turmeric powder. Mix well.

7. Reduce the heat. Cover and cook on simmer till cauliflower becomes soft and dried up.

8. Your fulkopir paturi or cauliflower with poppy seeds and mustard is ready. Garnish with chopped coriander leaves if you like.
Serve hot with steamed rice.

Notes
1. You can add 1 teaspoon mustard oil at the end for extra zing if you like.
2. Use green chilli according to your taste. You can also use red chilli powder if you want but green chilli tastes better.

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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Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

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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Carrot Or Gajar Sandesh

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

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

Source – Wikipedia

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

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

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

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

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

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

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

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

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

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

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

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

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

6. Add blended paneer, khoya and sugar mixture.

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

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

9. Add cardamom powder and mix well.

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

11. Knead the mixture well to make it smooth.

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

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

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

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

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

 

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Moong Dal Bhaja / Fried And Baked Pithe

Bhaja or fried pithe
Baked pithe

Moong dal bhaja/fried and baked pithe.
A deep fried delicacy from Bengal. Mildly sweet and spicy outer layer made of moong dal or yellow lentil and coconut and date palm jaggery or khajur gur stuffing. Interesting isn’t it 😊
Usually it should be deep fried but I have also baked it to make it guilt free. Sharing both methods. I have baked these in halogen oven but you can use your microwave convection mode or OTG to bake.

I remember my mother used to make different types of pithe puli on sankranti. Like bhapa or steamed pithe, ranga aloor/sweet potato pithe, gokul pithe, nolen gur paesh or kheer, green peas stuffed potato or aloor nonta/salty pithe, patishapta, dudh puli, narkol nadu or coconut laddu, malpua and this moong dal bhaja pithe. On sankranti day these was our dinner. I have made all the pithe except this bhaja pithe. It was my most favourite but I can’t remember the exact recipe. Only remember the mildly spicy and lip-smacking taste and some ingredients. My mother is no more so now whom to ask.
In a facebook group Swati Chatterjee Mookherjee posted this. So I have asked her about the recipe. And she gave me her mom’s recipe. Tried it and got the same taste of mom made pithe. Thanks Swati and a big thank to your mother.

Only difference is in her recipe she used green chilli but I remember my mother used red chilli powder. So I have used red chilli powder instead of green chilli paste. If you want you can use paste of 1 – 2 green chilli or black pepper powder instead. As I mentioned above this pithe taste better next day.

You can get some more sankranti delicacies on this blog.

Gokul pithe

Malpua

Coconut laddu or larkol nadu

Baked dudh puli

Sending this post to 182 #Foodiemonday bloghop Down memory lane theme. This beautiful theme suggested by our bloghop member Swaty Malik who blog at Food Trails.
Do visit her space for some delicious recipes.

Down the memory lane yes this pithe is perfect for the theme. It was my childhood favourite. After a long time got the same taste. I have used 1/2 teaspoon red chilli powder to make it mildly spicy but if you want to make it more spicy, then you can add 3/4 to 1 teaspoon red chilli powder.
I have fried half of the pithe and baked remaining half. Baked version is also too good. Loved both the version fried and baked.

Bhaja or fried pithe

Recipe

For stuffing

Coconut – 1 cup, grated

Mawa/khoya or dried milk – 3/4 cup

Date palm jaggery or khajur gur – 1/2 cup

Cardamom powder – 1/2 teaspoon

For outer layer

Moong dal or split yellow lentil – 1 cup

Ghee or clarified butter – 1 tablespoon

Ginger paste – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Salt – 1/4 teaspoon

Water – 2 & 1/2 cup or as require

Date palm jaggery or khajur gur – 1/2 cup, grated

Rice flour – 3 tablespoon

Oil for frying

Method

1. Heat a nonstick or heavy bottom pan. Add coconut, mawa/khoya or dried milk and date palm jaggery or khajur gur. Mix well.

2. Cook on low heat, stir continuously to avoid sticking to the bottom.

3. When the mixture dried up and becomes like a dough remove from heat. Add cardamom powder and mix. Stuffing is ready. Let it cool down.

 

img_20190123_114226841668305.jpg

4. Rinse the lentil well. Spread on a plate or paper towel for 30 minutes.

5. Heat ghee or clarified butter in a pan. Add the lentils.

6. Fry the lentils till fragrant and change it’s colour to light golden brown.

7. Add salt ginger paste and red chilli powder. If you want more spicy add 3/4 to 1 teaspoon red chilli powder.

8. Mix well and add water. Let it cook on low flame till the lentils becomes soft. You can add more water if require.

9. Add jaggery and mix. Cook until jaggery melted and the mixture dried up. Remove from heat.

10. Let the mixture cool down. Add rice flour gradually and mix.

11. Mix well and knead into a smooth dough. You can add 1 tablespoon more rice flour if require for binding but don’t add more than it.

12. Make small balls. Flatten the ball with your palm and place one teaspoon full stuffing in the middle.

13. Bring the edges together and make a ball again. Give the balls cylindrical shape.

14. Heat sufficient oil for deep frying. Oil should be enough hot.

15. Slid the cylindrical pithe in the oil reduce the flame and fry on low medium heat till golden brown from all the sides.

16. Remove from oil and place on paper towel. These taste best next day.

Baked method

For halogen oven

1. Brush all the pithe with oil. Place on the nonstick baking tray or plate which you got with oven.

2. Press speed up mode and set the temperature 200°. Set the timing 10 minutes. Press start to bake.

3. Bake for 8 – 10 minutes or till pithe becomes golden brown. Keep an eye after 8 minutes. Mine takes 10 minutes to bake one side and 8 minutes after turning.

4. Bake for 8 – 10 minutes or till pithe becomes golden brown. Turn over and bake other side too in this method.

For microwave convection mode or OTG

1. Preheat the at 200° for 10 minutes.

2. Bake at 200° for 8 – 10. Or until pithe becomes golden brown. Keep an eye after 6 minutes. Every oven takes different time.

Serve warm or cold. It will taste better next day. Enjoy…….

Notes

1. Instead of red chilli powder you can use green chilli paste or black pepper powder.

2. You can drizzle date palm jaggery syrup over the pithe just before serving.

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