party dessert – Batter Up With Sujata

Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Recipe

Full cream cow milk – 1 liter

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

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require

Method

Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil 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. 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.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. 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.

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 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

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

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

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.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.

Notes

1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar 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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Kheerer Malpua Or Mawa Malpua

Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.

You can also make this malpua to offer Goddess Durga or Bhog prasad.

Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe and Ranga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.

This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.

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Recipe

Khoya or mawa – 1 cup

Maida or all purpose flour – 1 cup

Suji or semolina – 4 tablespoon

Saunf or fennel seeds – 1 teaspoon, optional

Baking soda – 1/4 teaspoon

Warm milk – 1&3/4 cup

Oil or ghee/clarified butter for frying

Sugar – 1&1/2 cup

Water – 1 cup

Saffron or keshar – a pinch

Cardamom powder – 1 teaspoon

Method

1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.

2. Lightly crush the fennel seeds or sounf in a mortar pestle.

3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.

4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.

5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.

6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.

7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.

8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.

9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.

10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.

Notes

1. You can use shredded almond,cashew nuts or any dry fruits in the batter.

2. Batter should be lump free, smooth and flowing.

3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.

4. Any flavorless oil can be used for frying.

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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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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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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Caramel Custard

Eggless caramel custard.

Today sharing one of my favourite dessert. Its my 500 post on the blog. Thanks to all my readers for your love, support and encouragement.

You don’t need gelatin or agar agar, eggs or bread to make this caramel pudding. Even you don’t need oven because it is steamed pudding. Very easy to make yet taste is heavenly.

This chilled caramel custard pudding can be also served as a party dessert. Have you made custard with paneer or cottage cheese yet? If no try it I am sure you will love the taste. You can make it in a cake pan or in small ramekins for individual serving. Make caramel in a cake tin or pan. Make a thick custard and pour over the caramel. Steam for 30 – 40 minutes and let it cool down. Place in refrigerator to chill. Slice and enjoy. You can get many more dessert recipes on this blog.

This caramel custard is my contribution to 260 #Foodiemonday bloghop. This week’s theme is Meethe Pal suggested by me. This pandemic time dramatically changes our lives. Switched to only homemade healthy foods. No outings or restaurant hopping. Our only motto is to stay safe. So I thought if we can share some heavenly desserts to fill some sweetness in life. Dessert or sweets improve our mood. We can enjoy sweet in moderation or in small amount once or twice in a week. And we have to make some sweets for our kids. And I am sure kids will love this mouth melting and yummy pudding. Let’s see what my fellow bloggers share for this theme. Check out all the recipes below.

Kesar pista shrikhand by Priya Vijaykrishnan

Badam halwa by Kalyani Sri

Khubani ka meetha by Archana

Sweet sundal by Priya Iyer

Paneer kheer by Preethi Prasad

Bellam undrallu by Aruna

Churma laddu by Poonam

Oats jaggery laddu by Swaty Malik

Chocolate modak by Mayuri Patel

Now coming to the recipe. Not only kids as I mentioned caramel pudding is my favourite. When I started cooking after marriage I usually make caramel pudding with eggs, milk, vanilla essence and bread. But this custard caramel is different but taste is equally good. So it is perfect for vegetarian people. I didn’t use gelatin in it so we have to make slightly thick custard. I have used 2 teaspoon cornflour to make the custard thick. If you don’t have cornflour use 2 teaspoon more custard powder. I love strong caramel flavour so made caramel with 3 tablespoon sugar. If you want your custard with light caramel use 2 tablespoon sugar only.

Recipe

Milk – 2 & 1/2 cup

Custard powder – 3 tablespoon

Cornflour – 2 teaspoon

Sugar – 1/3 cup + 3 tablespoon

Paneer or cottage cheese – 1/4 cup

Vanilla essence – 1/2 teaspoon

Water – 1 tablespoon

Method

1. In a metal cake tin or pan heat 3 tablespoon sugar and 1 tablespoon water. Keep the flame low to avoid burning. I have used 3 tablespoon sugar for strong caramel flavour. If you want light caramel flavour use 2 tablespoon sugar to make caramel.

2. When sugar melts and starts to change it’s colour switch off the heat. Caramel shouldn’t be burned. With the help of a tong tilt the pan to spread the caramel evenly in all over the pan. Keep it aside.

3. In a bowl mix 1/4 cup cold milk, custard powder and cornflour. You can also add 2 tablespoon milk powder if you like.

4. Boil remaining milk in a pan. Add 1/3 cup sugar. When sugar dissolved and milk starts to boil reduce the heat.

5. Stir the cornflour and custard powder mixed milk well and add in the milk. Stir continuously to avoid lumps.

6. Cook till milk becomes thick. Keep stirring. Remove from heat. Add vanilla essence and mix. You can also add chopped dry fruits in custard.

7. Mash the paneer or cottage cheese well to make smooth. Best to use fresh paneer. Get the paneer recipe here.

8. With a hand blender or whisker blend the paneer and custard well. Mixture should be lump free and smooth.

9. Pour the mixture on caramel. I have used my rice cooker to steam the custard.

10. You can steam in pressure cooker or any pan. Pour water in the pan. Place a stand in the middle. When water starts to boil place the caramel custard pan on the stand. Cover and steam on low medium heat for 30 minutes.

11. Let it cool down completely. Keep in refrigerator for 4 – 5 hours or overnight. Run a knife gently through the sides. Place the pan upside down on plate. Demould the custard. Slice and serve chilled. Enjoy……

Stay safe stay healthy and happy!

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 Whole Wheat Bournvita Cake/ No Butter Cake/ Jaggery Cake/ Eggless Cake

Oats whole wheat Bournvita cake with jaggery. No sugar no butter no APF yet super soft moist healthy and delicious cake. You don’t need any exotic ingredient to make this cake. All the ingredients are easily available in every home. Only 1/4 cup Bournvita has some sugar. A very healthy treat for kids.

Super food oats, whole wheat flour, jaggery and Bournvita made this cake absolutely delicious. To make this cake gluten free you can use any gluten free flour instead of whole wheat flour. And to make vegan coconut milk, soy milk, almond milk or any plant based milk can be used instead of dairy milk. I have used very little baking powder and soda in the cake. Only half teaspoon each. And used a 18 CM cake tin. Its little larger for the batter. For well rise cake use smaller cake tin or make the ingredients double.

You can get some more jaggery and sugar free cakes and muffins recipe on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Gluten free vegan fruit cake

3. Semolina or rawa cake

4. Ginger cake

5. Date walnut muffins

6. Sugar free carrot cake

Made a cake after a long time. Its my contribution to our #250 Foodiemonday bloghop theme. We are celebrating 250th bloghop so theme for this week is Celebrate With Cake.

Wanted to make a simple but healthy and sugar free cake. I don’t have dates or stevia in my pantry so used jaggery powder. And I had little Bournvita so finished it and enjoyed the taste. Cake was super soft moist and yummy. You can make it with only all purpose flour or maida or any flour of your choice. You can also use dry fruits or choco chips in the batter or sprinkle above the cake. I have used 1/2 cup oil for a moist cake but if you want to use less oil add 1/3 cup oil and increase the milk. Add 2 tablespoon more milk for a smooth pouring batter.

Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Bournvita – 1/4 cup

Warm milk – 1 cup

Vinegar – 1 tablespoon

Jaggery powder – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the oven at 180°. Grease a baking tin and dust with little flour or line with parchment paper.

2. Grind the oats into fine powder.

3. Mix vinegar in lukewarm milk.

4. In a bowl mix whole wheat flour, ground oats, baking powder and soda.

5. In a large bowl whisk vinegar mix milk, jaggery powder and Bournvita. Add oil and whisk well till everything combine well. Add vanilla and whisk again.

6. Now add all the dry ingredients. Mix everything well to make a smooth lump free batter. Don’t over beat. For more option see notes.

7. Pour the batter in greased and flour dusted or lined baking pan.

8. Bake in preheated oven at 180° for 30 to 40 minutes. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle of the cake. If its comes out clean your cake is ready. And if not, bake for a few minutes more. Mine took 45 minutes.

9. Let the cake cool down completely on a cooling rack before slicing. Serve with milk to the kids or enjoy the healthy and delicious cake to satisfy your sweet cravings.

Notes

1. Any gluten free flour can be used instead of whole wheat flour or atta.

2. You can also make this cake with only all purpose flour/maida if you want.

3. Almond milk, soy milk, coconut milk or any plant based milk can be used instead of milk.

4. You can use butter instead of oil.

5. If you want to use less oil use 1/3 cup oil and increase the amount of milk. Add 2 tablespoon milk more to make smooth and pouring batter.

6. You can add dry fruits or choco chips in the batter or sprinkle choco chips over the cake.

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

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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Lauki Kheer Or Bottle Gourd Pudding

Lauki/dudhi or bottle gourd kheer. Simple and easy recipe but taste is divine. You don’t need much time to make this delicious kheer or pudding if you have grated and boiled bottle gourd ready. Condensed milk gives enough sweetness so you don’t need to add sugar. Don’t skip saffron. It will give a lovely colour and flavour.

You may like some more kheer or pudding recipes on this blog.

1. Kheer komola or orange kheer

2. Rasgulla kheer/paesh or pudding

3. Khajur or nolen gur kheer

4. Chhena kheer or chhanar payesh

5. Rice kheer or pudding

6. Chakhao kheer or black rice pudding

This week 237 #Foodiemonday bloghop theme is Holi on my platter.

Recipe is very easy. Boil the milk with saffron on simmer until becomes half. Add condensed milk, boiled and squeezed grated bottle gourd, dry fruits and cardamom powder Cook till kheer becomes semi thick. Kheer will become thick when cool. You can add any dry fruits of your choice.

Recipe

Milk – 4 cup

Saffron – a pinch

Bottle gourd or lauki – 1/4 cup, grated, boiled and squeezed

Condensed milk – 1/4 cup

Cardamom powder – 1/2 teaspoon

Raisin – 2 tablespoon

Cashew nuts – 2 tablespoon

Method

1. Soak the raisins in water.

2. Chop the cashew nuts into 4 pieces.

3. Drain and squeeze the boiled bottle gourd well. I have measured after squeezing. It should be tightly packed 1/4 cup.

4. Heat milk in a heavy bottom pan. Add saffron. When it starts to rolling boil reduce the heat. Cook on simmer until milk becomes half. Stir in regular interval and scrape the sides of the pan.

5. Add boiled and squeezed bottle gourd and condensed milk. Mix well.

6. Add soaked raisins and chopped cashew nuts. Cook on simmer till kheer becomes thick. Don’t make too dry. Kheer will be more thick when cool.

7. Remove from heat and let it cool down.

8. Garnish with shredded almond and pistachio. Serve warm, chilled or room temperature. Enjoy the heavenly taste.

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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Chilli Rasgulla Or Green Chilli Infused Rasgulla

Green chilli infused or green chilli flavoured rasgulla or chilli rasgulla.
Yes, sweet spongy delicious rasgulla in a new flavour. Slightly hotness of green chilli made these rasgulla more yummy.

Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.

Source – Wikipedia

Earlier I have made some more different fruity flavoured rasgulla. But this green chilli infused rasgulla is totally different. These slightly hot and sweet rasgulla or jhal misti rosogolla are really heavenly.
You can also make these rasgulla with more green chilli flavoured and with little hotness. See notes for option.

Sending this post to 210 #Foodiemonday blog hop #UltaPulta theme suggested by Kalyani Sri who blog at Sizzling Taste Buds.
Do visit her space for many delicious and authentic recipes. I have already bookmarked some of her recipes to try. I am sure you will love her wonderful blog.

Kalayani suggested to make something sweet with savoury ingredients or something savoury with sweet ingredients.
At first I have planned to make a cake with some savoury ingredients. But I have already made few cakes recently. And one of my friend Vinita is in town this time. I have planned to surprise her with a completely new dessert. She just loved it. She also want to learn about the method. So I have to make it again to show her the method to make this chilli rasgulla. And this time used only chilli and didn’t open the cover in-between. And result is better so updating the recipe. These are more spongy and bigger in size. Here is a picture for you.

You may like some more different flavoured rasgulla recipes on this blog.
1. Komola bhog or orange rasgulla

2. Mango or aam rasgulla

3. Watermelon rasgulla

4. Sugar and jaggery rasgulla with tips and tricks

Heavenly desserts made with rasgulla

1. Baked rasgulla

2. Rasgulla kheer or pudding

3. Egg less rasgulla cupcake

And a savoury dish with rasgulla

Savoury rasgulla korma

Before making this rasgulla please read all the tips and tricks of making rasgulla here.
Follow all the tips to make perfect spongy rasgulla. Just mash the cottage cheese well till smooth and your palm becomes greasy. And always make rasgulla in a large and broad pan.

Recipe

Cow milk – 1 litre

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

Sugar – 1 heaped cup

Water – 5 cup

Green chilli – 1

Green food colour – 2-4 drop

Method

1. Rinse the green chilli. Cut and discard the tips.

2. Heat milk in a heavy bottom pan. Break green chilli into half and add one piece in the milk.

3. When milk starts to rolling boil reduce the 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.

4. 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.

5. Discard the green chilli from the cottage cheese or paneer.

6. Place a cheesecloth on a strained and pour the cottage cheese over it.

7. 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.

8. Squeeze the cloth well to drain all the water from cottage cheese.

9. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavyweight on it for 1 – 2 hours.

10. . Take out the cottage cheese or paneer on a large plate.

11. Mash with your fingertips and heel of your palm. Mash till your palm becomes greasy.

12. Make small balls. These will become double. I have made 8 small rasgulla out of this cottage cheese.

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

14. Make round ball using your both palm. Make all the balls. To read all the tips and tricks to make rasgulla click here.

15. In a large and broad pan heat 1 cup sugar and 5 cup water. Add remaining half piece of chilli in the sugar syrup. In the picture below I have added two pieces but removed one later. If you like the syrup with more chilli taste and hotness then you can use two pieces.

16. 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.

17. Cover and cook on medium-high heat for 20 minutes.

18. Don’t remove the cover in-between.

19. Now switch off the heat. Keep it covered for 1 – 2 hours or until completely cool down.

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

Notes

1. If you want your rasgulla little more hot add one full broken green chilli in the sugar syrup.

2. If you want your rasgulla sweeter. Take out some syrup from rasgulla. Add some more sugar and boil for few minutes or till sugar dissolved completely. Add all the rasgulla with syrup in it and cover. When it starts to boil remove from heat. Cool again to serve.

3. Always use full cream cow milk to make rasgulla.

4. For spongy rasgulla mash the cottage cheese well with your fingertips and heel of your palm.

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.
Please visit my facebook page and hit the like button to get the latest update
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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.

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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