Celebrating 3rd Blog Anniversary With Rasgulla

It's time to celebrate, Yes!!!! My blog has been successfully completed 3 years since I started the blog. Blogging has become an important of my life. Planing, cooking, clicking, writing and then posting each activity excites me and gives me full satisfaction when I post a recipe. I have learnt so many things after I started the blog. Blogging has become our way of life and I enjoy every bit of it, learning new technique, new cuisine and new joy. I want to thank to all my readers, blogger friends for the tremendous support and love. All of you who have tried my recipes and love it. 

I thought of making something special to celebrate this occasion and make Bengali famous dessert Rasgulla. It is regarded as the 'King of all Indian Sweets' which is soft, juicy and spongy made from paneer using milk and the most popular sweet in Calcutta as well as rest of India and the World. Here we go with the recipe..

Ingredients :

Milk - 1/2 ltr
Lemon juice/ vinegar - 1/4 cup
Ice cubes - 4-5
Sugar - 2 cup
Water - 3 and 1/2 cup
Cardamom powder - a pinch
Saffron - a pinch (optinal)

Method :

In a heavy bottom pan, put milk and bring to boil. When it starts boiling add lemon juice and stir continuously until water clears and the milk curdles completely. Add ice cubes, switch off the flames and allow it to melt completely.

Take a muslin cloth and pour the curdle milk and hang it under the sink. When water filter completely and wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30 mins without disturbing it.

When the water is completely drained, remove the paneer from the cloth and take it in a bowl. Now rub it well using well your hands to form a smooth mixture. If the paneer is too dry then add few drops water. you have to rub it long time to make really smooth. Make form them into smooth lemon size ball and keep aside.

Heat water in a wide bottomed vessel, then add sugar, cardamom powder and saffron and keep stirring till sugar dissolves completely. When the sugar syrup boils and start boiling then add the balls slowly one by one and simmer it in 5 mins. They will expand to about double their size while cooking in the syrup. Close the heat and wait for few minutes before you open the lid. The rasgullas should be little spongy. 

Tomorrow announce 3rd blog anniversary event & giveaway.....................

 

 

Diwali Treats ~ Bengali Famous Sweets Kalo Jaam or Kala Jamun

Diwali / Deepavali is one of the important festival celebrated in India. The blog sphere is buzzing with Sweet and Savory varieties of Diwali recipes. Tomorrow is Diwali and all those celebrating are gearing up for the Festival of Lights by preparing festive treats for family and friends. I made batch of my most favourite sweets, Kala Jamun. 

Wishing all my Blogger friends, Viewers & Readers Happy Diwali !!!!!!!!!

Kala jamuns are wonderful little cottage cheese balls that are shaped into a scrumtious Indian sweets. Kala Jamun is a version of Gulab Jamun. Traditionally the Gulab Jamuns are deep fried in pure desi ghee to golden brown perfection. These version are larger and darker in colour than the other famous Gulab Jamun. Jamun jaam  is an Indian fruit, shaped in little dark purple colour. This sweet name kala jamun in after them Bengali is called "Kalo Jaam". The lovely twist of this jamun is it has been yellow colour in center when you open it. 

Ingredients :

Instant jamun mix
Water or milk as needed to make dough
Kesar powder - a pinch
Ghee - 1 tbsp
Oil for frying

For Sugar syrup ~
Sugar - 2 cup
Water - 2 cup
Cardamom powder - 1 tsp
Few saffron strands

Method :

Take jamun mix in a bowl and mix well, there id no lumps. Add water and make into a soft dough. Take 1/4th of the dough separately in a bowl and add kesar powder in it. mix well. Now divide the both the dough into equal portion. Cover and keep aside.

Now take sugar and water in a wide bowl, stir well. Bring it to boil with continuous stirring on low flame. When it turns sticky, turn off flame. sprinkle cardamom powder and saffron strands.

Grease your hand with little ghee, take the white portin of dough and press it slightly. Place the yellow ball in the center and cover it well. Shape into small round ball and then into long shape of your choice. Heat oil in a frying pan add the balls, fry till dark brown in low flame. Drain it.

Drop them in hot sugar syrup.Allow them to soak for minimum 1-2 hours.

Ready to serve Kala Jamun Warm, Cold or Chilled. Garnish with chopped almonds.

Enjoy this delicious Melt-in-Mouth sweets Kala Jamun.............

Sending this to Recipe Junction's "Spotlight : Festive Treats part-2" hosted by me, Pari's "Only-Diwali Treats" hosted by Nivedhanam, Amrita's "Party", Radhika's "Diwali Bash" event

Saffron Rice Pudding (Kesar Rice Kheer)

Diwali is just few days away and I am sure most of you would be busy preparing various sweets to distribute among family and friends. Today I am posting the recipe of Kesar Rice Kheer is an traditional, rich, creamy dessert. Made with milk, rice and sugar, it is a complete meal in itself. And when add cardamom powder, Saffron and nuts to it just amazing...

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Ingredients :

Milk - 1 liter
Gobindo bhog Rice (Short grain basmati rice) - 200 gms (washed and soaked for 1 hour)
Sugar - 1 and 1/2 cup more if needed
Cardamom powder - 1/4th tsp
Saffron - 2 tbsp
Cashew nuts and raisin - a handful

Method :

Take a thick bottom pan, add milk to it. After it comes to boil then add rice. Short grain rice are better for use in kheer as they get mixed uniformly resulting in a thick kheer.

Soak saffron strands in a quarter up of warm milk. Heat ghee in a pan, roast the nuts remove and keep aside.

After giving rice and milk mixture a boil reduce the flames to low. It taste much better in this way and there is less chance of it sticking to the bottom of the pan, keep on stirring in between.

After half an hour the kheer will be thick and rie would be very soft then add sugar, mix well. Taste the kheer and adjust the sweetness according to your taste. After 5 minutes switch off the flame. Finally add ardamom powder, saffron milk and roasted nuts, stir well. Let the kheer cool. 

You an serve it both ways- Hot & Cold. If you want to serve it cold keep it in fridge for 2 to 3 hours. I personally like cold kheer.

Sending this to Recipe Junction's "Spotlight - Festive Treats" hosted by me, Gayathri's "Diwali Special", Vardhini's "Diwali Bash" event

Rabri ~ Popular Indian Sweets

After a year long wait, Durga Puja finally came and was over in a flash. We Bengali exchange Bijaya greeting till the end of Kalipuja or Diwali so wishing you all of you Subho Bijaya. Although I am little late but hopefully not that late, " Better be late than Never".

Wishing you all a Shubho Bijayadashami to my friends and other parts of India - Happy Dussera.. 

To celebrates, I thought to treat you all with traditional Rabri.  I got this recipe from Chef Tarla Dalal. Rabri is a very popular rich, creamy and exotic dessert, condense milk based dish made by boiling the milk for a long time become dense and change it color to pinkish, Sugar and nuts are added to give it flavor.  

Recipe Source : Tarla Dalal 

Ingredients :

Milk - 3 cup
Condense milk - 1/2 cup
Fresh Bread slice - 2
Sugar - 1 tbsp (Optional)
Chopped almond for garnishing

Method :

Remove the brown sides of the bread . Grind the bread slices to make fresh bread crumbs and keep aside.

Bring the milk to boil in a broad non-stick pan. Add the fresh bread crumbs, sugar and condense milk, mix well and cook on slow flames. Stirring continuously and let the cream thicken at the edge of the pan. 

Allow it to cool completely and refrigerate for 2 hours.

Serve chilled garnished with Chopped almonds..

Sending this to Recipe Junction's "Spotlight : Festival treats", Nupur's "Navratri recipes", Gayatri's "Diwali Special", Amrita's "Party" event

Chocolate Semolina Pudding on the eve of Durga Puja

Today is the first day of Durgapuja, Mahashasti. On this day Goddess Durga arrives to the Mortal world from her heavenly adobe, accompanied by her children through the water filled copper pot that comes in the early morning of Mahasasti. Bodhon is performed during the evening of shasti. Bodhon mean Pranpratishta (bringing to life) of the goddess Durga. She is welcome with much fanfare amidst the beats of 'Dhak'.

Durga Idol At Our Home

Picture courtesy : Ghoradanga Online (Our family Website)

Durga Puja can't be celebrate without sweet. Sooji halwa is a very popular dessert but I cook with a twist of chocolate sauce.Semolina Chocolate Pudding is a rich, simple and delicious pudding. It is light but extremely satisfying, sweet, creamy dessert. Actually during durga puja we all forget our diet and enjoy the festive time to its fullest.

Recipe Source : Spicy Treats

Ingredients :

Semolina/Rava - 1/4 cup
Milk - 1  cup
Sugar - 5 tbsp (According to taste)
Chocolate sauce - 2 tbsp
Cashew nuts and raisin - a handful
Ghee - 2 tbsp

Method :

Heat ghee in a pan, roast semolina in low flame until rava is nice golden brown and it gives nice aroma.

Now add milk on it, when it start to boil then stir continuously. When it gets pudding consistency then add sugar and stir till sugar dissolves well.

Then add chocolate sauce and mix well. Cook till the pudding start leaving the pan.

The chocolaty semolina pudding is ready. Garnish with nuts. 

Serve it warm or chilled.

Sending this to Recipe junction's "Spotlight: Festive Treats", UK Rasoi's "Festive Collection-Navratri Recipe" and Vardhini's "Dish It Out- Sugar & Ghee" event hosted by Nivedhanam

My 400th Post & Ganesh Chaturthi Special ~ Motichoor Ladoo

           Today I am writing my 400th post ...after 2 yrs and 8 months of blogging I reached this milestone. It all started as a mere time pass and it has grown into something that is a part of me now. Yes..I am taking about this little humble blog. Looking back, it has been very interesting more than 2 years, a lots of learning and some mistakes. But overall, enjoying the journey thus far. 

            I never knew I even had love for cooking until I started this little space of mine. Blogging has helped me grow as a  cook and at the same time, I find myself more knowledge and to know many people and gain some friends. I am expressing my heartfelt thanks to all of you as it would not be possible to come so far without your sincere supports, encouragements, comments and suggestions.

            Tommorrow is Ganesh Chaturthi is also known as Vinayak Chaturthi is the Hindu Festival of Lord Ganesha, the son of Shiva and Parvati. It is celebrated as the birthday of Lord Ganesha. Ganesha is widely worshipped as the god of wisdom, properity and good fortune. 

Ganpati Bappa Moriya!!!!!

              To celebrate both special occasions (Ganesh Chaturthi & My 400th post) I wanted to post something special sweet is Motichoor Ladoo, which is a very popular and delicious sweets and it is favourite for Lord Ganesha also. Ladoos are small lemon size sweet balls made using bundis (small pearl drops made by deep frying besan and later combined together in sugar syrup and mixed with dry fruits)

Happy Ganesh Chaturthi to all my Family, Friend & Readers of my blog!!! May the blessing of Lord Ganesha always be upon you. Celebrate this Ganesh Chaturthi & my 400th post with Homemade Bundi/ Motichoor Ladoo.

Ingredients :

Oil for deep frying
Cashew - handful
Boiling water - 1 or 2 tbsp
Ghee - 2 tbsp

For Boondi :

Gram flour / Besan - 1 cup
Rawa / sooji - 1 tbsp (put it in a blender and make into a fine powder)
Water - 1/2 cup or adjust
Orange food color - 1/2 tsp

For sugar syrup :

Sugar -  1 cup
Water - 1/2 cup
Saffron stands - a pinch
Cardamom powder - 1 tsp

Method :

Make the batter ~ Take gram flour and sooji in a mixing bowl. Add in water and mix well to form a smooth batter. The batter should be little thinner. If it is too thick then the boondi won't fall off the ladle and don't make it too thin, the boondi will fall flat. Add in food colouring and mix well. Set aside.

Make the sugar syrup ~ Now take sugar and water in a pan. Mix well so the sugar gets dissolves in the water. Bring this to boil for 10 minutes in simmer till ir forms one string consistency. Now add in cardamom powder and saffron to this and mix well. 

Fry the boondi ~  Heat oil for deep frying, don't get it too hot. Now take a boondi ladle. Take the batter and pour it over the ladle. Drop them into the oil like boondi, fry this medium heat for couple of minutes. It should not get crispy, it should be little on the softer. Drain the boondi into the bowl and set aside. Repeat till you finish the batter.

Making Ladoo ~ Now add all the nuts to the boondi and pour the warm sugar syrup over it, mix well. Keep for 10 minutes. Slighly allow the mixture to cool. Grease your plams with ghee and take a small portion from it. Shape the syrup soaked boondis into round by pressing gently and arranged them on a plate.

 Decorate with a slice of cashew & Enjoy...........

Sending this Pramitha Love Cooking's "Celebrating 1st blog anniversary" event, Recipe Junction's "Spotlight : Raksha Bandhan", Motion and Emotion's "Party" and Cutchi Kitchen's "100th Post Giveaway"