Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

Ingredients –

  • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
  • Sugar – 1 cup
  • Rose essence (optional)

Method –

  1. Heat a pan on medium heat.
  2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
  3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
  4. Add paneer cubes into the sugar syrup and mix well.
  5. Cook on low heat until the sugar syrup reaches the setting consistency.
  6. Once the sugar syrup is thick, turn off the heat.
  7. Keep it aside, add rose water and mix well.
  8. Keep stirring regularly so that it is evenly coated over the paneer.
  9. Once sugar is coated well, pick out the paneer pieces.
  10. Use leftover sugar to prepare more murki or to make laddus.
  11. Chena mithai is ready to serve..

Sandesh/ Sondesh Sweet- (झटपट बनाये दूध और चॉकलेट के संदेश)-Bengali Sweets- Indian Desserts

Ingredients –

  • Paneer / Indian Cottage cheese
  • Powder sugar (as per your taste)
  • A pinch of cardamom powder
  • Coco powder (for chocolate sandesh)
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron and sprinkle

Method –

  1. Add paneer, powdered sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until it turns thick in consistency.
  5. Split the dough in two equal parts, one for dudh  sandesh and another half for chocolate sandesh.
  6. For making chocolate sandesh add coco powder(as per your taste).
  7. Mix and Cook for 1 minute.
  8. Once ready, turn off the heat.
  9. Grease your palms with ghee & make small balls from the dough, roll it between your palms.
  10. Press with your thumb in the middle of it.
  11. Repeat the same for rest of the dough.
  12. Garnish the sandesh (as per your choice).
  13. Sandesh is ready, refrigerate and use.

Coconut (Nariyal) Barfi/katli-(इस तरह से बनाये नारियल की बर्फी)-Sweet Recipe In Hindi-Indian Festival Recipe

Ingredients –

  • Coconut (Nariyal) – 1 (Grated)
  • Dry coconut powder – 2 tbsp.
  • Powder sugar (as per your taste)
  • Tutti Frutti (orange and green)
  • A tray covered with Aluminum foil

Method –

  1. Take a bowl, add sugar, coconut powder and grated coconut, mix well.
  2. Place the bowl in microwave oven, and set the timer for 30 sec..
  3. After 30 sec check and mix it again.
  4. Place the bowl in microwave and set the timer for 30 sec.
  5. Cook till sugar gets completely dissolved.
  6. Now take them out in a bowl.
  7. Now add tutti frutti  also and mix well.
  8. Pour the mixture, then spread it evenly across the tray.
  9. Press it gently.
  10. Keep it in fridge for sometime, so it can settle down.
  11. Once Coconut barfi settled, cut it into pieces as per shape of your choice.
  12. Coconut barfi is ready to serve..

Rasgulla In Microwave(15 मिनट में बनाये माइक्रोवेव में रसगुल्ला)-Rosogulla Sweet- Bengali Recipe

Ingredients –

  • Paneer (chena) – 1 cup
  • Sugar- 1/2 cup (as per your taste)
  • Whole cardamom – 1-2

Method –

  1. Using your hand press for 5-6 min, until paneer becomes smooth (You can use blender also).
  2. Soft dough is ready.
  3. Take the small portions of paneer in your hand and shape them into small balls.
  4. Roll the paneer balls between your palm and keep all of them on a plate.
  5. Add 2 cups of water, sugar, cardamom into the microwave bowl.
  6. Mix well, till sugar gets completely dissolved.
  7. Now put all the paneer balls in sugar water.
  8. Place the bowl in microwave oven, and set the timer for 5 minutes.
  9. After 5 minutes check the rasgullas.
  10. Again check the rasgullas and set the time for 5 minutes.
  11. After approximately15 minutes in total your rasgullas will become soft and fluffy.
  12. Rasgullas has become puffy & doubled in size.
  13. Now take them out in a bowl .
  14. Soft Rasgullas are ready to serve…

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.