Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the gulab jamun balls in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Perfect Bread Gulab Jamun(ब्रेड गुलाब जामुन)-Navratri Special-Stuffed Gulab Jamun-Gulab Jamun

Happy Navratri Festival to all of you… Smile 

Ingredients –

  1. White bread- 4-5 slices
  2. Milk ( for the preparing bread dough)
  3. Sugar- 1 cup (as per your taste)
  4. Green cardamom whole / powder -2 pinch
  5. Vegetable Oil / Ghee – for deep frying

For stuffing –

  1. Mawa / Khoya
  2. Sugar – 1 tsp (as per your taste)
  3. Chopped Pistachios (Pista), cashew, etc.
  4. Pistachios (Pista) for garnishing
  5. Food color as per your choice

Method –

  • Take slices of bread and remove the edges of the bread.
  • Crush the bread evenly.
  • Add little milk and mix well, leave it for 5 min.
  • After 5 min make a soft dough.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  • Now flatten the balls in you palm, fill the bread with little stuffing.
  • Close it evenly by rolling the ball in your hand.
  • Repeat the same for rest of the dough.
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  • Once sugar chasni is boiled, turn off the heat.
  • Add fried Gulab Jamun in the hot sugar chasni.
  • Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • You can serve the Gulab Jamun hot or cold as you like.

Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.

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  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.

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  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).

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  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.

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  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.

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  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Rajbhog Indian Festival Sweets- (कुकर मे राजभोग)–Bengali Sweets– Easy And Quick Rajbhog In Presser Cooker- Only 30 minutes

Ingredients –

  1. Whole milk – 3 cups
  2. Vinegar or lemon – 1-2 tsp.
  3. Sugar – 1 cup (as per your taste)
  4. Food color – Yellow
  5. A thread of saffron

Method –

  • To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
  • You can also use low calories sugar supplements if you are diabetic.
  • Cover and  allow to come to boil.
  • Now put chena on the plate and add 1tsp sugar, yellow color…………………
  • Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into big balls be…………….
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rajbhog Sweets have become puffy and doubled in size.
  • Now take them out in a bowl and serve it.

Jaggery (gudh) Rasgulla (गुड़ का रसगुल्ला) In Presser Cooker- Sugar Free–Bengali Sweets

Ingredients –

  1. Whole milk – 3 cups
  2. Lemon – 1 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1 cup (as per your taste)
  4. Sugar – 1 tbsp. (optional)
  5. Cardamom powder – 1/2 tsp.

Method –

  • To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 2.5 cup of water into the cooker on high heat.
  • Add cardamom powder, Jaggery, sugar and mix well.
  • Cover and  allow chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.

Khoya Gulab Jamun(खोया का गुलाब जामुन)-How to make Homemade Gulab Jamun-Step By Step

Ingredients –

  1. Khoya or mawa – 2 cups
  2. Paneer / cottage cheese – 1 cup
  3. All purpose flour / maida – 2 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Chopped dry fruits for stuffing (as per your taste)
  7. Food color ( optional )
  8. Baking powder – 1 tsp.
  9. Vegetable oil / ghee for frying sweets
  10. Sugar – 2.5 cups (as per your taste)

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Take 2 tbsp prepared dough to bind the stuffing, mix dry fruits, food color, cardamom powder and 2 tsp sugar.
  • Mix everything really well and keep it aside. 
  • Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar chasni is boiled, turn off the heat.
  • Take small amount of dough, roll the dough into round shape and flatten it with your fingers.
  • Top up with some stuffing and close really well.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Dudh Puli Pitha Sweet Recipe–How To Make Pitha Puli–Festival Recipe–Bengali Sweet Recipe

Ingredients –

  1. Rice flour – 1 cup
  2. Grated coconut powder – 1/2 cup
  3. Jaggery  as per your taste
  4. Sugar as per your taste
  5. 2 pinch of salt
  6. Cardamom powder – 2 pinch
  7. Ghee / butter – 2 tbsp.
  8. Mix dry fruits as per your choice
  9. Whole milk – 1 liter

Method –

  • Add coconut powder, ghee in the pan and cook on medium heat for 5 – 7 minutes.
  • Add sugar and jaggery  as per your taste.
  • Add mixed dry fruits, mix well and remove from the heat and allow it to cool down.
  • Boil the milk on medium heat.
  • Add rice flour, salt into the bowl and mix well.
  • Use Luke warm water to make a soft dough and keep it side for 10 minutes.
  • Apply ghee on your palm, take small portion from the dough and make it round like a small ball.
  • Press it and place some coconut mixture in the center..
  • Bring edges together to cover the filling, roll it and press it.
  • Make all the pitha in the same way.
  • Add cardamom powder into the hot milk and mix well.
  • Add all the pitha one by one into the hot milk and cook for 15 – 20 minutes.
  • Add sugar or jaggery according to your taste, mix well.
  • Keep stirring it, otherwise it will stick in the container.
  • After 15 – 20 minutes switch off the stove.
  • Dudh Puli Pitha is ready to serve..