sweet – Batter Up With Sujata

Til Badam Laddu Or Sesame Almond Laddu

Happy makar sankranti in advance.
Sesame seeds almond laddu or til badam laddu/nadu with khajur/nolen gur or date palm jaggery and khoya/mawa or dried milk. Try this winter delicacy and enjoy the delectable taste.
Til or sesame seeds, jaggery and almond everything have some nutritious benefits and perfect for winter.

I have used homemade soft khoya/mawa or dried milk. Get the recipe here.
But you can also use store bought mawa. Grate the mawa before using.
Normal cane jaggery can also be used to make this laddu. I have used date palm jaggery and we love the flavour of this jaggery so I didn’t use cardamom powder. But if you are using cane jaggery, don’t forget to add cardamom powder at the end.

You may like some more recipes with khajur or nolan gur or date palm jaggery and some sankranti special recipes on this blog. Click on the name below for recipe.

1. Date palm jaggery oats dry fruits cookies

2. Payesh or rice pudding with date palm jaggery

3. Coconut jaggery barfi

4. Moong dal fried and baked pithe

5. Semolina or rawa cake

6. Coconut sandesh with date palm jaggery

7. Baked dudh puli

8. Gokul pithe

9. Malpua

I have used sesame seeds, almonds and date palm jaggery to make these laddu.
Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds.

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.
The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.

Jaggery contains more nutrients than refined sugar because of its molasses content.
Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar.
Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper.
One commercially available product, SugaVida, is a granulated palm jaggery that is claimed to be a good source of naturally occurring B vitamins.
Source

This week our 229 #Foodiemonday bloghop theme is sankranti special recipes. And my humble contribution is this til badam laddu with khajur or nolen gur.
You don’t need much ingredients to make this delicious sweet. Only four ingredients are used to make these laddu. Til or sesame seeds, jaggery, almond and khoya or mawa. Make this quick, healthy, easy and heavenly laddu to serve on makar sankranti or enjoy anytime as a sweet. You can also double the recipe.

Recipe

Sesame seeds or til – 1/4 cup

Almond – 1/4 cup

Khoya or dried milk – 1/4 cup, tightly packed

Khejur gur or date palm jaggery – 1/2 cup, grated or finely chopped

Cane jaggery – 1/2 cup

Cardamom powder – 1/2 teaspoon, optional

Method

1. Dry roast the almonds in a pan till crisp. Grind the roasted almonds when cool.

2. In a pan dry roast the sesame seeds or til on low heat. Stir constantly, sesame seeds should not be burn. When seeds becomes light brown and fragrant remove from heat. Transfer the seeds on a plate.

3. Heat khoya/mawa or dried milk in a heavy bottom or nonstick pan. Cook on low heat for 1 – 2 minutes. Stir constantly to avoid sticking to the bottom.

4. Add jaggery and mix well. Cook again and keep stirring.

5. When the mixture about to dried up add roasted sesame seeds and ground almonds and mix.

6. If you are using cane jaggery add 1/2 teaspoon cardamom powder and mix. I have used khaju/nolen gur or date palm jaggery so I didn’t.

7. Cook till everything combine well and dried up.

8. Grease your palm with little ghee or clarified butter and make small balls.

9. Roll the balls into laddu when still warm. You will feel difficulty to give shape if the mixture cool down.

10. Make balls small or little larger or your desired size. I like small bite size balls.
Serve immediately or store in airtight container when the Laddu completely cool down.

Enjoy as a sankranti delicacy or to satisfy your everyday sweet cravings.

Notes
1. Normal cane jaggery can be used instead of date palm jaggery.
2. You can also use any dry fruits of your choice.

3. Double the ingredients if you want to make a large batch.

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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Buckwheat Waterchestnut And Banana Halwa

Buckwheat or kuttu atta,Waterchestnut or singhara atta/flour and banana halwa.
Gluten free, delicious and healthy dessert. This hot halwa is perfect for this cold weather. And its also a tasty and filling fasting recipe.
Nutritious buckwheat flour, low calorie Waterchestnut flour, banana, jaggery and little ghee or clarified butter made this halwa super yummy. You can add 1-2 tablespoon ghee or clarified butter more if you wish. I have used 1 ripe banana but you can use 2 bananas if you want.

Buckwheat is gluten-free, a good source of fiber, and rich in minerals and various plant compounds, especially rutin.
As a result, buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

Water chestnuts are aquatic vegetables that are nutritious and delicious.
They are a great source of antioxidants and other compounds that may help prevent diseases linked with age, such as heart disease and cancer.
Water chestnuts are also highly versatile and can be added to a variety of dishes.
Try adding water chestnuts to your diet today to reap their health benefits.

Bananas are a popular fruit that happens to provide numerous health benefits.
Among other things, they may boost digestive and heart health due to their fiber and antioxidant content.
They may even aid weight loss, as they’re relatively low-calorie and nutrient-dense.
Ripe bananas are a great way to satisfy your sweet tooth. What’s more, both yellow and green bananas can keep you healthy and feeling full.
Source

Jaggery or gur has immense health benefits.
Here are 15 jaggery benefits everyone should know –

1. Prevents constipation: Jaggery activates the digestive enzymes in the body, stimulates bowel movements and thus helps prevent and relieve constipation.

2. Detoxes the liver: Jaggery is a natural body cleanser, further reducing the workload of the liver.

3. Treats flu-like symptoms: Fight symptoms of a cold and cough with the help of gur. All you need to do is mix it with warm water and drink up, or even add it in your tea instead of sugar to reap the benefits.

4. Blood purifier: One of the most well-known benefits of jaggery is its ability to purify the blood.

5. Boosts immunity: Jaggery is loaded with antioxidants and minerals such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance against infections. Jaggery also helps increase the total count of haemoglobin in the blood.

6. Cleanses the body: Jaggery is one of the best natural cleansing agents for the body, hence it is advised to eat jaggery to remove unwanted particles from the body.

7. Eases menstrual pain: Jaggery, due to its richness in many essential nutrients, is an effective natural treatment for menstrual problems, especially providing relief from cramps.

8. Prevents anaemia: Jaggery is rich in iron and folate which help prevent anaemia by ensuring that a normal level of red blood cells is maintained.

9. Boosts intestinal health: Jaggery also boosts intestinal strength due to its high magnesium content.

10. Cools the stomach: Jaggery helps in maintaining normal body temperature which helps in keeping your stomach cool.

11. Controls blood pressure: Jaggery contains potassium and sodium, which play an important role in the maintenance of acid levels in the body.

13. Relieves joint pain: “If you suffer from aches and pains in your joints, eating jaggery can provide you with much-needed relief”, says Dr. Manoj K. Ahuja, Sukhda Hospital.

14. Weight loss: “Jaggery is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

15. Good source of energy: While sugar is a simple carbohydrate that gets absorbed in the bloodstream instantly and gives instant energy, jaggery is a complex carbohydrate that gives energy to the body gradually and for a longer time.
To read more about health benefits of jaggery click here.

Ghee contains good amount of healthy fats, vitamin A, E and D. Although, many of us think that the high content of fat in ghee is bad for health but, if you don’t know this, fat is something which is one of the major nutrients that is required by our body to function properly. Ghee is full of omega-3 fatty acids, which are good fats and are essential for improving the brain and heart health. It also provides a lot of energy to the body. So, overall, we can say that ghee is quite nutritious and healthy.
Source

Monday again and this week’s 226 #Foodiemonday bloghop theme is Grandma’s remedies suggested by Narmadha who blog at Nams Corner.
Do visit her space for many wonderful recipes. I have already bookmarked her No bake biscuit nuts cake recipe. I will try it soon.

As a remedy earlier I have shared Turmeric shot with tulsi or holy basil
And Golden smoothie with turmeric and aloe vera.
There are so many other remedies like tulsi and honey. My mom used to make it daily for my daughter. Juice of tulsi or holy basil and honey protect the kids from cold.

Eating a small piece of raw turmeric with jaggery in the morning boost immune system and prevent from seasonal diseases.

Half teaspoon juice of small leaves of harsingar or night jasmine mixed with honey is a very good remedy for kid’s stomach worms. Honey will reduce the bitterness of leaves.
Harsingar leaves also have anti-arthritic properties. Boil the leaves of harsingar or night jasmine in water and strain. This water will reduce the pain and inflammation.

List is so long. This time not like remedy but sharing a nutritious dessert. Weather is too cold and this hot halwa will give some comfort and also soothe a sore throat.

Recipe

Buckwheat flour or kuttu atta – 1/4 cup

Waterchestnut flour or singhara atta – 1/4 cup

Jaggery – 1/3 cup, grated or powdered

Ripe banana – 1

Ghee or clarified butter – 2 tablespoon

Water – 1 cup

Cashew nuts – 1 tablespoon, sliced

Almond – 1 tablespoon sliced

Raisins – 1 tablespoon

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Peel and mash the banana and keep aside. You can use 1 more banana if you like.

2. Heat ghee in a heavy bottomed pan or nonstick pan.

3. Add buckwheat and Waterchestnut flour. Fry on low heat until flour starts to change it’s colour. It becomes light brown and you will get a lovely aroma.

4. Add sliced cashews, almonds and raisins. Fry for a minute.

5. Add mashed banana and mixed well. Saute for a minute. Keep the heat low. Flour shouldn’t be burn.

6. Now add jaggery and water. Mix well. Break the lumps with spatula. Increase the heat and keep stirring. Cook until the mixture dried up and comes together.

7. Add cardamom powder, mix and remove from heat. You can drizzle little ghee at the end. I didn’t.

8. If you want to keep it little runny add 1/4 cup water and little more jaggery powder.

9. Garnish with sliced cashews, almonds and pistachios.
Serve hot.

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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Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

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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Stuffed Chocolate Modak

Happy Maha Nabami.
May Goddess Durga bless you with lots of prosperity, happiness, health, wealth and good fortune. Today is the last day of Durga Puja. Pray, eat, laugh and enjoy the day 😊

Get some details of Durga Puja here.

Peach spread stuffed chocolate modak.
A very easy to make and delicious chocolate flavoured modak made with khoya/mawa or dried milk and stuffed with yummy peach spread. You can feel the divine taste.

Got this super yummy peach spread from Pushpita Aheibam of Pushpitas Chakhum. Thanks Pushpita.

You may like two more modak recipes on this blog. Click on the name below to get recipe.

1. Quick dry fruit coconut modak

2. Gulkand stuffed chocolate modak

This week’s 216 #Foodiemonday blog hop theme is Vijayadashami treat or Dussehara special recipe. My contribution is this stuffed chocolate modak.

Everytime on Vijayadashami or Dassehara we usually make different kinds of sandesh, rasgulla, gulab jamun, or pantua, kheer kadam, malpua etc.
But this time sharing Ganapati Bappa special modak. Look at the idol above, Ganapati bappa is also there.
So why not modak. Try out this modak at home and enjoy the heavenly taste.
You can use dark chocolate or cocoa powder, use whatever you have. Both will be equally delicious.

Recipe

Khoya/mawa or dried milk – 4 cup

Sugar – 1 cup

Dark Chocolate – 1/2 cup, grated or finely chopped

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Peach spread – as required

Method

1. Mash the khoya/mawa or dried milk with sugar. You can use your food processor or blender to make the mixture smooth.
I have use homemade khoya or mawa. Get the method of making mawa here.

2. Heat a pan and add the khoya and sugar mixture.

3. Cook on low heat and stir continuously to avoid sticking at the bottom.

4. When the mixture about to dried up add grated dark chocolate or 2 tablespoon cocoa powder and mix well.

5. When the mixture starts to leave the sides add vanilla essence and remove from heat. Don’t over cook. Over cooking will make the mixture hard.

6. Mash the mixture again when it still warm. Mash to make it smooth.

7. If you have modak mould, fill 3/4 of mould with khoya mixture. Make hole in the middle with your finger. Fill the hole with 1/4 to 1/2 teaspoon peach spread. Amount of filling depends on the size of your modak mould. See note for more option.

8. Fill the remaining space of the mould. Fill the mould tightly to get perfect shape.

9. Open the mould and take out the modak.

10. If you don’t have modal mould make small balls with the mixture.
Flatten the ball with your palm. Place peach spread in the middle. Close the edges and make laddu or give shape of a modak.

11. Serve immediately or keep in the refrigerator for later. You can keep it in the refrigerator for 6-7 days.

Note

Any jam, preserve or spread can be used instead of peach spread. Use your favourite spread for filling.

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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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.

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Carrot Or Gajar Sandesh

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

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

Source – Wikipedia

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

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

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

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

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

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

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

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

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

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

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

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

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

6. Add blended paneer, khoya and sugar mixture.

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

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

9. Add cardamom powder and mix well.

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

11. Knead the mixture well to make it smooth.

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

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

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

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

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

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

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

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Koat Pitha

Koat pitha.
Koat pitha from the beautiful state Mizoram. A delicious sweet fritter made with banana, rice flour and jaggery.

After Meghalaya sharing a recipe from Mizoram, one of the state of seven sisters state of India.
The Seven Sister States is a popular term for the contiguous states of Arunachal Pradesh, Assam, Meghalaya, Manipur, Mizoram, Nagaland and Tripura prior to inclusion of the state of Sikkim into the North Eastern Region of India.

Mizoram is a state in northeastern India, with Aizawl as its capital city. The name is derived from “Mizo”, the name of the native inhabitants, and “Ram”, which means land, and thus Mizoram means “land of the Mizos”. Within the northeast region, it is the southernmost landlocked state, sharing borders with three of the Seven Sister States, namely Tripura, Assam and Manipur.
Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group after Meghalaya cuisine we are sharing different dishes from Mizoram cuisine.
This month my partner is Renu Agrawal Dongre. Who blog at Cook With Renu. Do visit her space for some wonderful recipes.
We gave each other two secret ingredients. Renu gave me rice flour and jaggery. And I gave her Nigella seeds and mustard seeds. Check out her space for the delicious Panch phoran taratari recipe she shared with these ingredients.

This soft inside and crisp outside koat pitha is very easy to make. Just mash the banana well with jaggery powder, mix rice flour and make fitters with it. Serve when cool. I love cardamom and jaggery mixed flavour so added cardamom powder. But if you want authentic taste then you can omit cardamom powder.

Recipe source – Gayathriscookspot

Recipe
Rice flour – 1/4 cup

Jaggery – 1/4 cup

Banana – 2

Cardamom powder – 1/2 teaspoon, optional

Method

1. Mash the banana with a fork.

2. Add jaggery powder or grated jaggery and mix well. Make it smooth.

3. Add rice flour and cardamom powder. Mix and make a lump free thick batter.

4. Heat sufficient oil in a pan.

5. Drop a tablespoon full batter in the oil and fry on low medium heat till it becomes golden brown.

6. Turn over and fry the other side too.

7. Remove from oil and place on a paper towel.

8. Fry all the pitha this way.

9. Let the pitha cool down completely before serving.

10. Serve as a snack with tea or coffee.

Note
If you want authentic taste skip cardamom powder. I have added it for flavour.

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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Komola Bhog Or Orange Flavoured Rasgulla

Komola bhog or orange flavoured rasgulla.
Komola bhog is a popular sweet of Bengal. Just like rasgulla but slightly larger in size and flavoured with orange. These rasgulla are stuffed with pistachio and orange segment. Stuffing and flavour made these rasgulla super yummy.

I have already shared two different flavoured rasgulla here.

Mango rasgulla

Watermelon rasgulla

You may like some more orange recipes here.

1. Kheer komola or orange kheer

2. Chocolate cake with orange crunch and glaze

3. Orange crinkle cookies or nankhatai

4. Eggless orange muffins with chocolate inside

5. Sugar free choco orange mousse with malai or milk topping

Sending this post to 178 #Foodiemonday bloghop harvest harmony theme. My contribution is orange flavoured delicious spongy rasgulla or komola bhog for this festive theme.

Recipe is same as white rasgulla but flavoured with orange and slightly larger in size. I have stuffed this rasgulla with pistachio and little orange segment and added saffron and orange juice in the sugar syrup.

Always use large pan to make rasgulla. Because rasgulla expand in the sugar syrup. If you use less sugar syrup or overcrowded in the pan rasgulla will become flat. Rasgulla need space to retain it’s shape. Here is a picture of flat komola bhog because of wrong size pan.

You can skip orange segment stuffing if you want. Stuff only pistachio or you can stuff the cottage cheese or paneer/chhena balls with small misri/rock candy or ilaichi dana/nakul dana. Or you can make it without stuffing too. I sometimes make it just like white rasgulla with orange flavour and colour.

Recipe

Milk – 1 litre

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

Sugar – 1 & 1/2 cup

Water – 3 cup

Orange juice – 1 cup

Saffron – a pinch

Orange food colour – 1 – 2 drop, optional

Orange essence – 2 – 3 drop + 2 drops for syrup

Orange segment and chopped pistachio for stuffing

Method

Please read all the tips and tricks to make rasgulla here to make perfect orange flavoured rasgulla or komola bhog.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

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

6. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Add food colour if using.

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

9. Make 5 – 6 small balls. These will become double. If you want large sized komola bhog make 5 balls.

10. Flatten the balls and place little orange segment and pistachio slivers in the middle.
You can omit orange segment if you want.

11. Close the edges and make smooth ball again.

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

13. Make round ball using your both palm. Make all the balls this way.

14. In a large and broad pan heat 1 cup sugar, 3 cup water, saffron and 1 cup orange juice. Pan should be large. In small pan balls may be disfigured.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

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

17. After 20 minutes switch off the heat. Keep it covered for 2 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature. Try out this komola bhog and enjoy the heavenly taste.

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

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Khajur Or Fried Biscuits

Khajur or khajuria from Bihar.

A quick and easy to make delicious sweet deep fried cookie type snack. You can serve it with milk tea coffee or enjoy on your munching time.

This post is going to be a part of 169 #Foodiemonday bloghop #beginnersrecipe theme.

In this theme we have to share our first recipe we cooked. Thanks Amrita for the suggestion. This theme reminds me of my childhood days. A little girl of class 5th as I remember who didn’t know anything about cooking her naughty younger brother Maa Baba. Missing badly those days. Maa baba brother all left me. Its so painful but your memories are a treasure for me.

In school I remember there was a test of cooking. Every student got some ingredients and a dish name to cook. Everyone had to make different dishes. Teacher asked me to make khajur. And I was shocked, my reaction was ‘what’s that’? That time in my knowledge khajur is a Hindi or Urdu word for date. So how could I cook it? One of my friend came to rescue. She said “don’t worry let me make my dish then I will make your too”. And she made both our dishes. Don’t know where is she now. God bless her. That day I learned my first dish and after returning home made it under my mother’s supervision. And I still remember their surprised faces after tasting it. This week our bloghop group made me really nostalgic.

Now coming to the recipe. You need very few ingredients and quick process to make this delicious crispy sweet snack. Just mix everything and Knead a dough. Shape them and fry. Isn’t easy? 😊

I have used refined flour or maida but you can use whole wheat flour or atta if you want.

Recipe

Refined flour or maida – 1 cup

Semolina or suji – 1/2 cup

Ghee or clarified butter – 3 tablespoon, melted

Cardamom powder – 1/2 teaspoon

Powdered sugar – 1 cup

Desiccated coconut – 1/2 cup

Milk – 1/3 cup or as require to make a stiff dough

Oil for deep frying

Method

1. In a large bowl mix refined flour, semolina or suji, sugar, cardamom powder, desiccated coconut and melted ghee or clarified butter.

2. Mix everything well with your palm and finger tips.

3. Add milk slowly and Knead a stiff dough. Don’t add much or the dough will be sticky. But in case your dough becomes sticky, you can add little more flour and semolina.

4. Make small balls. Shape them with your hands or mould. I have used my sandesh mould. Or you can roll with a rolling pin and cut with your favourite cookie cutter.

5. Heat sufficient oil in a pan. When heated lower the flame.

6. Slide 4 – 5 khajur in the hot oil. Don’t over crowded. Fry the khajur on low heat till golden brown.

7. Flip and fry the other side too. Keep the flame low.

8. Remove from oil and let them cool down completely. After cooling khajur becomes crisp.

9. Keep the khajur in airtight container. You can keep them in room temperature for 10 – 12 days.

10. Serve with milk, tea or coffee.

Notes

1. You can fry the khajur in ghee or clarified butter if you want.

2. If you like less sugar add 3/4 cup powdered sugar.

4. You can add powdered almond or cashew in the dough if you like.

5. You can use whole wheat flour instead of refined flour.

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

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