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.

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

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..

Stuffed Chom Chom Rusgulla –Indian Festival Recipe–Bengali Sweets

 

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar also)

For chasni –

  1. Sugar – 1/2 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For stuffing chom chom –

  1. Mawa / Khoya
  2. Sugar
  3. Pistachios (pista) for garnishing
  4. Food color as per your choice

Method –

  • Boil 1 liter milk on medium heat. Once milk is boiled turn off the heat.
  • Add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Put paneer/chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portion of chena in your hand and shape them into oval shape.
  • Add 1/2 cup sugar and 2 cups of water into the utensil and let it boil.
  • When chasni started boiling, put chena balls in boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Now chena balls are ready, turn off the heat.
  • Take out chom chom from the chasni and allow it to cool down for few minutes.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Take chom chom in your hand and slit it from center.
  • Fill little stuffing into chom chom.
  • Garnish with pistachios and prepare all chom chom in the same way.
  • Stuffed Chom Chom is ready for serve…

Badam Barfi/Katli Recipe–Almonds Burfi/Katli–Festival Special Recipe

Ingredients –

  1. Almonds/Badam – 1 cup (soak the almonds in water for 2- 3 hours and peel)
  2. Sugar – 1/3 cup (as per your taste)
  3. Water – 1/4 cup
  4. Clarified butter/ghee – for greasing
  5. Saffron/Kesar (optional)

Method –

  • Add some water and Grind peeled almonds in to fine paste.
  • Prepare a fine paste of almonds in the grinder.
  • Heat the  kadhai/non-stick pan and add water and sugar.
  • Mix well and let the water boil.
  • Prepare sugar syrup and check with your fingers it should be 1 string.
  • Once sugar syrup is ready add almonds paste , saffron (optional) and keep stirring it and cook it on medium to low flame.
  • Keep cooking it for some more time until it becomes thick paste.
  • Switch off the heat.
  • Apply a little ghee in the plate, place the almonds mixture and then spread it evenly across the plate.
  • keep the plate in the freezer for 1 hour.
  • After 1 hour take out the plate and cut it into pieces as per the shape of your choice.
  • Almonds Barfi/Katli is ready to serve.