festival sweet – Batter Up With Sujata

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.

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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.

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

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Chocolate Vanilla Fudge

Chocolate vanilla fudge.

Diwali is around the corner. Diwali or Deepavali is the festival of light and one of my most favourite festival. Its a most glamorous festival in India. Decorated homes, fireworks display, prayers and thousands of lamps are lit to create an atmosphere of joy and festivity.

Our this week’s #Foodiemonday bloghop theme is #Diwalispecialsweets. My contribution is this essay and yummy fudge.

Sweets are distributed to the friends on this day. This time try this easy and super delicious sweet for the festival. You don’t need any fancy ingredients for it. Only milk, little sugar, milk powder, vanilla essence and cocoa powder. Simple isn’t it? Surprise your guests with this super yummy homemade sweets.

Recipe

Milk – 2 litter

Milk powder – 1/2 cup

Sugar – 2 heaped tablespoon

Vanilla essence – 1 teaspoon

Cocoa powder – 2 teaspoon
Shredded chocolate to sprinkle

Method

Boil the milk in a heavy bottom pan. Let the milk cook on low flame. Stir occasionally. Scrape the sides to avoid burning.. Milk will be changed into a thick mass.

It can be take 2 to 2:30 hours. After reducing I have got 1 and 1/2 cup tightly packed khoya/mawa or dried milk. You can use same amount of store bought mawa/khoya or dried milk too.

Heat a nonstick pan. Add the dried milk or khoya/mawa. Cook on low flame for 10 minutes. Stir continuously. Add the sugar and milk powder. Taste and adjust the sugar. I like less sweet.

Cook for another 6 – 7 minutes or until it leaves the sides and becomes dough like consistency. Keep stirring. Add vanilla and mix well. Switch off the flame.

Let the mixture cool down. Knead well with hand to make it smooth. Divide the mixture into two equal parts.

Mix cocoa powder in one part. I have kept the vanilla portion little thick. Divide the mixture as you like.

Place a piece of aluminum foil on a plate. Set the cocoa powder mixed mixture on it. Make the shape square. Set well with your palm.

Now set the vanilla portion over it. Set it with your palm again. Sprinkle shredded chocolate over it. I have used Morde chocolate bar you can use any dark chocolate.

Let it set for an hour. Cut in square shape before serving.

You can keep this fudge in refrigerator for 3 – 4 days.

Apple Coconut Fudge Or Barfi

Happy and blessed Krishna Janmashtami. May God bless you with all the happiness.

Janmashtami is the birthday of Lord Krishna. In India it is celebrated with great devotion and enthusiasm.

This festival is observed on ashtami tithi, the eighth day of Krishna Paksha or dark fortnight of the month of Bhadra according to the Hindu calendar. This is usually in the months of August and September in the Gregorian calendar. People observe fast the whole day, sing hymns and conduct prayers at midnight to rejoice the birth of Lord Krishna.

Apple coconut fudge or barfi.

A very delicious and flavourful sweet. On the auspicious occasion of Shree Krishna Janmashtami try out this easy to make and yummy fudge or barfi.

Recipe

Grated apple – 1 & 1/2 cup

Grated fresh coconut – 1&1/2 cup

Sugar – 1/4 cup

Cardamom powder – 1/2 teaspoon

Saffron – a pinch optional

Hot milk – 1 tablespoon

Pistachios to garnish

Ghee/clarified butter for greasing the plate

Method

Soak the saffron in 1 tablespoon hot milk. If you don’t have saffron omit it. You can use little food colour too.

Mix grated apple, grated coconut and sugar in a pan. I like less sweet but you can adjust according to your taste.

Cook the mixture on low flame. Keep stirring. Don’t increase the flame. Keep the flame low.

After 15-20 minutes when the mixture dried up add cardamom powder, milk powder and saffron mixed milk. Mix well. Taste and adjust the sugar if require.

Cook again on simmer till the mixture dried up and becomes dough like consistency. It will take 15-20 minutes again. Switch off the flame.

Take a greased plate. Spread the mixture on it. Label with a spoon or your palm. Sprinkle chopped pistachios over it.

Let it cool down. Now keep it in refrigerator for 5-6 hours or overnight.

Cut into square pieces and serve chilled.

Enjoyyyyyy

I would love to hear from you. If you like the recipe please leave some words in the comment 😊

Choco Coco Delight

Happy Diwali to everyone.
Have a blessed and blissful Diwali.

May God fulfill all your wishes in wealth, health & happiness in your life.

Diwali/ Deepawali or the festival of light is an ancient Hindu festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India. The festival spiritually signifies the victory of light over darkness.

This post is going to be a part of #FoodieMonday #Bloghop #Theme diwali sweets.

Planned to make something new. And the result of my experiment is here.

I had some grated, khoya/mawa/ reduced or dried milk, paneer/cottage cheese and a jar of chocolate fudge spread in my pantry.

Used them and got a heavenly taste. Mixed flavour of chocolate, cardamom and coconut, wow a really delightful taste.

If you don’t have chocolate fudge spread you can use chocolate sauce or melted chocolate too.

I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.

I used chocolate mould you can use any mould or simply roll them with chocolate stuffing and make laddu. Or give any shape.

Recipe

Grated coconut- 1/2 cup

Mawa/ khoya or reduced milk – 3/4 cup

Paneer or cottage cheese – 1 cup
Milk 1/2 cup

Sugar – 1/4 cup or to taste

Cardamom powder – 1 teaspoon

Chocolate fudge spread – as required

Method

Grind the grated coconut and keep aside.

Now grind the khoya/mawa or reduced or dried milk altogether to make a smooth paste.

Heat the milk in a pan. Add the coconut and cook on low flame stirring occasionally.

When the mixture dried up add khoya paneer paste and sugar. Add 1-2 teaspoon less taste after mixing add more if require.

Cook on low flame. Keep stirring till the mixture dried up.
Mixture shouldn’t be completely dried up. We need a smooth and soft texture.

Add cardamom powder and mix well.
Let it cool.

Knead with your finger tips to make it more smooth.

Take a chocolate mould. Fill the mould half with the mixture.
Put 1/4 teaspoon chocolate fudge spread on it.

Now fill the mould with coconut khoya paneer mixture. Press lightly.

Keep the mould in refrigerator for 1-2 hour.
Demould carefully.

Your choco coco delight is ready.
Enjoyyyy