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.

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Kheer Komola Or Orange Kheer / Pudding

Kheer komola or orange kheer or pudding.
Kheer komola is a famous dessert of Bengal. Made with thickened milk and orange segment.
But I have made some changes and very happy with the taste. Mixed cottage cheese or paneer and khoya or dried milk in thickened milk before adding orange segment. Khoya and paneer enhance the taste. Try out this heavenly dessert on this orange season.

You may like some more orange recipes on my blog.

Chocolate cake with orange crunch and glaze

Orange crinkle cookies

Orange muffins with chocolate inside

Orange mousse with malai or milk topping

Frozen cooler

Iced green tea with orange

Papaya orange smoothie

Beetroot orange apple smoothie

Muskmelon orange coconut smoothie

Mixed fruit smoothie

Green smoothie

Sending this post to 176 #Foodiemonday bloghop theme is fruits and flowers. This week Priya Iyer who blog at The word through my eyes suggested this theme. Check out her blog for the mouthwatering recipes.

We have to use any fruit or edible flower in our recipe. Interesting isn’t it? Thanks Priya, loved the theme. I am sharing this delicious kheer komola or orange kheer with orange and saffron.

Usually kheer komola made with thickened milk but I have used cottage cheese or paneer and khoya or dried milk in it. Few days ago saw a post from Rita Ghosh. If you are a regular reader of my blog, you can remember her. Rita gave two awesome recipes as guest post on this blog.
Kasundi

Kheer kadam.

In a phone call she mentioned that she used khoya, paneer and milk powder in kheer komola. And for more orange flavour added thickened orange juice at the end. Loved her idea and tried. Taste is really amazing. I have skipped milk powder and orange juice. But used khoya paneer both. But if you want you can use 1/4 to 1/2 cup milk powder. In that case reduce the amount of sugar. Now I will always add these two ingredients in kheer komola or orange pudding. Thanks Rita Ghosh for the recipe idea.

Recipe

Milk – 7 cup

Sugar – 1/2 cup

Orange – 3

Saffron – a pinch

Khoya or dried milk – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Orange zest – 1/2 teaspoon

Saffron – a pinch

Chopped pistachio to garnish

Method

1. Boil the milk in a heavy bottom pan. When it starts to rolling boil, add saffron and reduce the heat.

2. Simmer till the milk changes it’s colour and becomes thick. Stir occasionally.

3. Add sugar and mix well.
Now add mashed khoya or dried milk and mix. Mixture will become thick.

4. Mash the paneer or cottage cheese well to make smooth. Get the khoya and paneer recipes here.

5. Switch off the heat and let the milk cool down.

6. Add mashed paneer or cottage cheese and mix well.

7. Again cook on low heat. Don’t increase the heat. When milk starts to boil remove from heat and keep aside.

8. Peel the oranges. Take out the orange segment by removing outer transparent skin. Remove the seeds.

9. When the milk completely cool down add the orange segments. If you want you can add 1/2 teaspoon cardamom powder or orange essence or thickened orange juice. See notes for how to add orange juice.

10. Garnish with chopped pistachio. Serve room temperature or keep in refrigerator for 30 minutes and serve chilled.

Notes

1. Cashew nuts, raisins, almond or any dry fruits can be added in it.
2. After adding cottage cheese or paneer don’t increase the heat. Cook on low flame.
3. You can use one more orange if you want.
4. If you want to add orange juice as Rita Ghosh mentioned, cook the orange juice to thickened and add at the end.

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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Coconut Sandesh With Date Palm Jaggery Or Narkol Sondesh 

Coconut sandesh with date palm jaggery.

Date palm jaggery or khajur gur /nolen gur/patali gur is a winter delicacy and mainly produced in Bengal. But in UP we get it from Kashipur only.  Its made from the sap of the date palm. This date palm jaggery produce only in winter. So its much awaited by all of us. This jaggery is used in many traditional bengali sweets.  I love the flavour of this jaggery.

Khajur gur or date palm jaggery is a healthy and natural sweetener. Palm jaggery is the most beneficial and nutrient-rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

Source

This post is going to be a part of #Foodiemonday bloghop theme is Winter recipes.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”  

Edith Sitwell
Winter is the best season to enjoy food. Not only sweets you can get many seasonal vegetables and fruits in winter. My vegetable vendor brings lots of fresh and colourful vegetables these days.

 

DSC_1229.jpg

Different vegetables and some spices makes our food delicious and flavourful.

Now coming to the recipe. This coconut sandesh is very easy to make. I have used date palm jaggery or khajur gur instead of sugar in it.

Get some more sandesh recipes here.

Recipe 
Paneer or cottage cheese – 1 cup

Khoya or mawa – 3/4 cup

Coconut – 1/4 cup, grated

Khajur gur or date palm jaggery – 1/4 cup + 1 tablespoon or to taste

Cardamom powder – 1/2 teaspoon

Method


Grate the jaggery.

Blend or grind the grated fresh coconut.

Add crumbled paneer or cottage cheese and khoya. Blend it again. Make a smooth mixture.

Heat a heavy bottom pan or nonstick pan. Add paneer, khoya mixture and date palm jaggery.

Cook on low flame, stir continuously.

Cook till the mixture becomes a dough like consistency. Taste and add more jaggery if require.

Don’t make it too dry.

Add cardamom powder.

Let the mixture cool down.

Mash it with your hand or grind it again to make it smooth.

Make small balls. Shape these with a mould.

If you don’t have mould shape with your palm or make round balls or laddu.

Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of this delicious coconut and date palm jaggery flavoured sandesh.

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Chocolate Sandesh 

Happy bhai duj to every brother and sister. May success and joy be yours every day.

Bhai Dooj / Bhau-Beej / Bhai Tika / Bhai Phonta is a festival celebrated by Hindus of India and Nepal on the second lunar day of Shukla Paksha in the Vikram Samvat Hindu calendar month of Kartika.

On the day of the festival, sisters invite their brothers for a sumptuous meal often including their favorite dishes/sweets. The procedure may be different in bihar and central india. The whole ceremony signifies the duty of a brother to protect his sister, as well as a sister’s blessings for her brother.
Carrying forward the ceremony in traditional style, sisters perform aarti for their brother and apply a tika on the brother’s forehead. This tika ceremony on the occasion of Bhai duj signifies the sister’s sincerest prayers for the long and happy life of her brother and treat them with gifts. In return brothers bless their sisters and may treat them also with gifts.

Source – Wikipedia

Presenting a yummy sweet recipe for this auspicious occasion.

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it. You can make it with different flavours.

Get some more sandesh recipes here.

You don’t need much ingredients to make this sandesh. A very simple recipe yet delicious. You will love the chocolaty taste. I have used choco chips over it, if you don’t have choco chips you can use pistachio to make your sandesh beautiful.

Picture credit my daughter Suchismita Roy

 

 

Recipe


Paneer or cottage cheese – 1 & 1/2 cup

Milk powder – 1/2 cup

Grated dark chocolate – 3 tablespoon

Sugar – 6 tablespoon

Cocoa powder – 3 teaspoon

Vanilla essence – 1/2 teaspoon

White choco chips or pistachio to garnish

Method


Mix paneer, milk powder, grated dark chocolate, sugar and cocoa powder on a plate.

Get the method of making paneer or cottage cheese here.

Knead with your palm until smooth.

Heat a heavy bottom pan or nonstick pan. Add the paneer mixture. Cook on low flame. Stir continuously.

Cook till the mixture leaves the sides and becomes like a dough. Remove from heat.

Don’t overcook. It shouldn’t be too dry or crumbled.

Add vanilla essence and mix well.

Again knead it till smooth. I have used mixer grinder to make it smooth. Blend or knead with your palm again.

Make small balls.

Shape them with a mould and place choco chips or pistachio in the middle.

Or press the balls gently. Place choco chips or pistachio in the middle.

Serve soft delicious chocolate sandesh immediately or keep in refrigerator for later and serve chilled.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kheer Kadam Or Kheer Kodombo 

Happy Navratri.

Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.

This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.

 

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Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh  has made a guest post for me. And she shared this kheer Kadam recipe for us.

Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.

Tasted this sweet in Kolkata and CR Park at Delhi. Loved them too much. Now enjoying my homemade kheer Kadam 😀

My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.

Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊

Recipe 


Milk – 1 litre

Curd – 1/2 cup

Saffron – a fat pinch

Sugar – 1 cup

Water – 3 cup

Cardamom powder – 1 teaspoon

Khoya or mawa burfi – 8-10

Poppy seeds or khaskhas as require

Method 


Dry roast poppy seeds and keep aside.

Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.

Hang for an hour. When the water strain out completely take out the paneer on a plate. Mix saffron with it. You can use little yellow food colour instead of saffron.

Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.

In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.

Cover and cook for 20 minutes. You can check after every 5 minutes.

Remove from heat. Add let it cool down.

Strain the sugar syrup from the rasgullas.

Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.

Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.

I have used readymade khoya burfi.

Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.

Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.

Kheer kodombo is ready to serve.

Enjoy…….

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Rasgulla Kheer/Pudding Or Rosogolla paesh 


Nobility in heart and character in deed

Righteous homes alone make a beautiful State.

Sisters will tie the thread on the brothers

Abiding them to do only what is right and clean.

Put the Kumkum and blessed rice on the head

Where will dwell right thoughts and noble action.

A.P.J.Abdul Kalam

Happy Raksha bandhan to all the brothers and sisters. May the Bond of love between bro and  sis be more strong day by day year by year. May God bless long happy prosperous peaceful life to all brother and sisters.

Raksha bandhan or Rakhi is a festival that is celebrates the love and duty between sisters and brothers.

The world Raksha bandhan means the bond of protection. On this day sisters tie rakhi or sacred thread on brother’s wrist and pray for his happiness and prosperity.

Raksha Bandhan is an ancient festival of the Indian subcontinent, and its history dates back thousands of years.

According to one legendary narrative, when Alexander the Great invaded India in 326 BCE, Roxana (or Roshanak, his wife) sent a sacred thread to Porus, asking him not to harm her husband in battle. In accordance with tradition, Porus, the king of Kaikeya kingdom, gave full respect to the rakhi. In the Battle of the Hydaspes, when Porus saw the rakhi on his own wrist and restrained himself from attacking Alexander personally.

Wekipedia

Our this week’s 104th #Foodiemonday bloghop theme is #Festiverecipes.

And today is Raksha bandhan. This rasgulla kheer is perfect for this occasion.

I have used homemade rasgulla in this kheer or pudding.

You can use store bought small sized rasgulla or anguri rasgulla to make this kheer or pudding. Just thickened the milk with cardamom powder and a pinch of saffron and add rasgulla in it. Add sugar as require. Rasgulla is already sweet so be careful when adding sugar.

Recipe 


Paneer or cottage cheese – 1 cup

Sugar 1 cup + 4 tablespoon

Milk – 1 litre

Cardamom powder – 1 teaspoon

Saffron – a pinch

Shredded almond and pistachio to garnish

Method 


Mash the cottage cheese with your palm. Use the heel of your palm to make the paneer smooth. Knead till it becomes lightly greasy. Make small balls.

In a large saucepan mix 1 cup sugar with 3 cup water. Rasgulla become double when cooked. Add 1/2 teaspoon cardamom powder.

Boil it until the sugar dissolve completely. When it starts to rolling boil slid the paneer balls in it.

Cover and cook for 20-25 minutes. You can check after every 5 minutes shake the saucepan gently.

After 20-25 minutes when the rasgullas becomes double in size remove from heat.

Let it cool down.

Now heat 1 litre milk in a heavy bottom pan. When it starts to boil lower the heat. Cook on simmer. Stir occasionally.

When the milk becomes half add a pinch of saffron, 4 tablespoon sugar and 1/2 teaspoon cardamom powder.

Let it cook on low flame till its become 1/4. It will be thickened when cooled.

Squeeze out the syrup from all the rasgullas. Press gently to squeeze, rasgulla may break if press hard.

And drop in the thickened milk. Taste and check the sugar. Add little more if require.

If you don’t want to make rasgulla at home you can use store bought small sized rasgulla or anguri rasgulla to make this kheer.

Let the milk boil again cook on low flame for 5-8 minutes more. Remove from the heat.

Cover and keep aside 15-20 minutes. Rasgulla will soak the milk.

Serve in individual bowl. Garnish with chopped pistachio, almond and saffron thread.

Or keep in refrigerator and serve chilled.

Enjoy the heavenly taste.

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Mango Steamed Sandesh Or Aam Bhapa Sondesh 

Mango steamed sandesh or aam bhapa sondesh.

A delicious and easy to make sweet of Bengal.  Perfect dessert for this festive season.

Tomorrow is Raksha bandhan. Make it for your brother or brothers you can make it for your sisters too. Give her a treat and see her happy face 😊
You can get two more steamed sandesh recipes here.

Date palm jaggery steamed sandesh and
Orange steamed sandesh
Click on the name for recipe.

I have steamed it in my rice cooker.

You can make in pressure cooker in a covered stainless steel container. I have used fresh homemade cottage cheese or paneer. You can use store bought but knead and make it smooth first. Better use homemade.

Only four ingredients and you will get a yummy dessert. No more words. Coming to the recipe 😀


Recipe 


Cottage cheese or paneer – 1 cup

Mango – 1 cup, finely chopped or pureed

Sugar – 4 tablespoon

Cardamom powder – 1/2 teaspoon



Method 


Heat a pan. Cook the mango on low flame till water evaporate completely. Stir continuously. Let it cool down.

Mix paneer, sugar and mash with your palm. Use the heel of your palm to make it smooth and soft.

Now add cooked mango and cardamom powder. Taste and add little more sugar if require. It depends on the sweetness of mangoes. Mash it again. Knead well.

You can use your mixer grinder to make it smooth quickly.

Grease a bowl or any stainless steel container.

Fill it with cottage cheese mixture. Level the top with a spoon. Cover the container. If you don’t have cover use aluminium foil to cover it tightly.

Steam for 20-25 minutes. If you are using pressure cooker remove the weight. Steam on medium to low heat.

You can also make it in microwave. Pour the mixture in a greased microwave proof bowl. Cover and microwave on high power for 6-7 minutes.

Let it cool down. When it comes to room temperature keep it in refrigerator for 1-2 hours.

Demould and garnish with shredded almond, pistachios, mango slices and saffron threads.

Cut into desired shape. Keep the sandesh in refrigerator. Serve chilled.

Happy cooking and happy Raksha bandhan in advance.

Enjoy….

Saffron Pistachio Sandesh Panna Cotta / Guest Post By Bejaya Sinha 


Saffron pistachio sandesh panna cotta.

Its a guest post and 200th post on my blog. My recipe sharing journey started with food group ‘Chef At Large’. And I am very happy to share this recipe of a very talented member of this group.

 

Panna cotta is an Italian dessert made of sweetened cream thickened with gelatin or agar agar and moulded. Literally meaning of panna cotta is cooked or thickened cream. And this Saffron pistachio sandesh panna cotta is a fusion recipe. You can taste panna cotta in Bengali sandesh.

 

This is a guest post by Bejaya Sinha. We met each other in a food group Chef At Large.  She always amazed me with her delicious recipes and excellent photographs. She is an awesome home cook. Bejaya has shared many of her innovative recipes in food group.

Impressed by her photography skill and innovative recipes I have requested her to make a guest post for my readers.

So here is a delicious dessert for you. Thank you so much Bejaya for this awesome recipe.

 

Now lets see what Bejaya said about this recipe.

“Kesar Pista Sandesh Panna cotta.

An innovative fusion of Sandesh &Panna cotta.

Absolutely creamy & delicious sweet made with agar agar.

Dedicated to my mother who was an excellent cook..

I have learnt cooking from her specially sandesh.. She used to pack homemade sandesh in our tiffin box and all my friends were crazy about that sandesh..

Now my kids also love sandesh.”

Its a single serving recipe you can make double or more.

 

Recipe 


Soft paneer or cottage cheese – 1 tablespoon

Milk powder 1 teaspoon

Sugar – teaspoon

Milk – 2 tablespoon

Cream – 1 tablespoon

Saffron – a pinch

Agar agar powder – a big pinch

Pistachio – 1/2 teaspoon + 1/4 teaspoon

Cardamom powder – a pinch

Method 


Its a single serving recipe. You can make it double or more.
Mash 1 tablespoon sotf paneer or cottage cheese, 1 teaspoon milk powder, 2 teaspoon sugar till smooth.

Boil 2 tablespoon milk &1 tablespoon cream and a pinch of Saffron together. Add a big pinch of agag agar powder.

Whisk till smooth.. Add paneer mix, cardamom powder and, 1/2 teaspoon chopped pistachio. Mix well.

In a greased mould add 1/4 teaspoon chopped pistachio. Pour panna cotta mix.

Chill for 2 hours in refrigerator.

Unmould and serve.

Add some cream mixed with kesar on top.

You can adjust sugar as per taste.

Enjoy………

Misti Doi 


Misti doi or caramel flavoured sweet yogurt.

Misti doi is very common dessert in Bengal.

Authentically its made of thickened sweet milk and caramel. And allowing the milk to ferment overnight. Earthen post is best for making this Misti doi because water evaporate through its porous walls and produces the right temperature for the growth of the culture.

Nowadays you can get lots of flavours in misti doi. Such as aam doi or mango flavoured yoghurt, khajur gur or date palm jaggery yoghurt etc.

Many of my readers asked for the recipe of misti doi when I posted Misti doi parfait

This yogurt is my all time favourite.

We can get it at Kolkata or Delhi sweet shops. First time tasted homemade when spending my summer vacation at my Sejomashi ( maternal aunt’s) home at Delhi. She was an amazing cook. She and my mom is no more with us but still remember the taste of the dishes made by my mom and aunt.

I have got this recipe from my Sejomashi Gargi Gupta. I always followed her recipe without adding any flavour. But in my last Kolkata visit noticed in sweet shops they used whole cardamom in misti doi. So I have added few cardamom. But next time again I will make without cardamom. If you like you can add or add a pinch of cardamom powder.

I remember when my father in law asked after tasted my homemade doi “from where you bought this doi? Its much better than I tasted before. More delicious.”  And that was my best reward I have ever get.

 

Happy Father’s Day in advance. Jagruti Cooking Odyssey   requested some blogger friends to link up with her to celebrate Father’s Day. This misti doi was most favourite dessert of my late father and father-in-law. So I am dedicating this post for Father’s Day.

This yogurt takes more time to set than normal plain yogurt. And we set our homemade curd or yogurt with only 1 or 1/2 teaspoon curd. But this yogurt need more curd to ferment.  I have added 1/2 cup curd in it. Because I have used fresh homemade curd which is not tangy at all. I am sharing some tricks to set the yogurt easily.

Recipe 


Milk – 1 litter

Sugar – 1 cup ( 3/4 + 1/4 )

Curd – 1/2 cup

Cardamom – 3 – 4 optional
Or
Cardamom powder – a pinch, optional

Sliced pistachio for garnishing, optional

Method
Boil the milk in a heavy bottom pan. Add 3/4 cup sugar and reduce the heat. Cook on low flame until milk becomes almost half. Stir occasionally.

In a separate non stick pan or heavy bottom pan mix remaining 1/4 cup sugar and 1 teaspoon water. Keep it on low flame until it becomes golden brown.

Immediately add in hot reduced milk. Mix well. Add the cardamom if you want. When it starts to boil stir and switch off the flame.

Let the milk become lukewarm. Stir continuously. Don’t let the milk topping set over the milk. Don’t make it completely cool. Milk should be warm and touch it to check. If you can tolerate the heat then its perfect to set.

Remember milk should be lukewarm not hot. If you add curd in hot milk it will curdle.

Whisk the curd well. Mix with reduced milk and whisk again.

Now time to set. You can set it in glass or ceramic pot too. But better try to set in earthen pot for better result.

Because it’s porous walls evaporate​ the moisture. And you will get perfectly set misti doi.

Pour the milk in the earthenware. Cover and keep it undisturbed in a warm place for overnight or 8 – 10 hours.

If the weather is cold then its difficult to set this yogurt. In that case keep the earthen pot in microwave and set the minimum temperature of your microwave. 180 or 200. In my microwave lowest is 180. Just press the power button 👆 few times to get desired temperature. Keep the yogurt filled earthen pot in it. start the oven for 10 minutes.

After 10 minutes cover and keep it undisturbed in the oven for overnight or 7 – 8 hours.

You will get perfectly set misti doi.

After setting keep it in refrigerator.

Serve chilled. You can garnish with chopped pistachio.

Enjoy the chilled misti doi as a dessert.
Notes –

Don’t make the milk too thick  just reduce to almost half.

Whisk well before setting to make it smooth.

If you don’t have microwave keep it in a casserole and close the lid. Or cover the pot with a warm cloth.

Milk should be lukewarm not hot. If you add curd in hot milk it will curdle.

 

Some more recipes of other talented bloggers for Father’s Day celebration.

Sugar free mango basil and cashew

 

Ghari rotli or puran poli

 

Baigan ka bharta

 

Meat masala bharwa baigan

 

Masala upma

 

Sweet vermicelli with jaggery

Chocolate Coconut Sandesh 

May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.



Chocolate coconut sandesh. A sweet made of soft and smooth coconut mixture and crisp chocolate.Bengali’s love sweets and Durga Puja is the perfect time for sweets. So spread happiness with this delicious and easy to make sweet recipe.



Durga Puja is the one of the most famous festival celebrated in West Bengal  in honor of Goddess Durga during the period of Navaratri
This festival marks the victory of Goddess Durga over the evil buffalo demon. Mahishasura.  Durga Puja festival epitomises the victory of Good over Evil.

In Bengal, Goddess Durga is worshipped as Durgotinashini, the destroyer of evil and the protector of her devotees.
Durga Puja or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu Goddess Devi Durga.

Durga Puja is celebrated every year in the Hindu month of Ashwin (September-October) and commemorates Prince Rama’s invocation of the goddess before going to war with the demon king Ravana.
This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime.

So, this Puja is also known as Akal-bodhan or out-of-season  worship. Thus goes the story of Lord Rama, who first worshipped the Mahishasura Mardini or the slayer of the buffalo-demon, by offering 108 blue lotuses and lighting 108 lamps, at this time of the year.

In this festival serve your guests a different and delicious sweet. Chocolate coconut sandesh. I have mixed coconut with kid’s favourite chocolate to make a lip-smacking sweet.

Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.



In India one of the most common offerings in a temple is coconut. Coconut plays a vital role in all puja rituals. The coconut is a satvic fruit. It is sacred, pure, clean, and health giving, endowed with several properties.

Enjoy this auspicious occasion with this delicious chocolate coconut sandesh.

Recipe 


Shredded coconut – 1 cup

Paneer/cottage cheese – 1 cup

Sugar – 1/4 cup or to taste

Cardamom powder – 1/2 teaspoon

Dark chocolate – as require. I have used 1/2 morde chocolate bar

Ghee/clarified butter or butter for greasing the moulds.

Method 


Mix paneer/cottage cheese, coconut and sugar. Add less sugar, taste after mixing and add more if require. Mix well with you finger tips. Make a smooth mixture.

Heat a nonstick or heavy bottom pan. Cook the coconut mixture on low flame. Keep stirring. Cook until the mixture dried up. Remove from heat and let the mixture cool down. Make it smooth again. You can use your grinder or blender to make it smooth. I have ground it.

We have to set it in moulds. You can use any moulds whatever you have. I have used small chocolate moulds for bite sized sandesh and some muffins moulds for large size.

Melt the chocolate in double boiler or in microwave. Microwave for 30-40 second on high power stir if require microwave some more seconds. Stir with a spoon to check. It shouldn’t be burn. After melting stir it well.

Now take the greased moulds. Pour 1 teaspoon coconut paneer/cottage cheese mixture. Set and level with a spoon or your finger tips. Press gently. Pour 1 teaspoon melted chocolate over it. Make it flat and even with a spoon.

Keep the moulds in refrigerator for 2-3 hours.
Demould on a plate. Serve chilled. Always keep the remaining sweets in refrigerator. Chocolate will melt if you keep it in room temperature.

Coconut paneer/cottage cheese mixture have a soft smooth texture and chocolate is crisp.
Enjoy the soft and crunchy taste.