Jalebi With Rabri/ Rabdi(गर्मागर्म जलेबी के साथ ठंडी रबड़ी)-Indian Recipe-Without Yeast

Ingredients –

For Jalebi –
  • All purpose flour/ Maida –1 cup
  • Rice flour –2 tbsp
  • Food color – green (as per your choice)
  • Sugar –1 cup (as per your taste)
  • Whole green cardamom –1-2
For Rabri –
  • Milk –3 cups
  • Sugar (as per your taste)
  • Chopped dry fruits (as per your choice)

Method –

Lets start preparing Jalebi batter-
  1. Add rice flour into the maida and mix well, with the help of water, make a light smooth batter.
  2. Batter is ready, cover and keep aside for 20 minutes.
Chasni  for jalebi –
  1. Add sugar, 1 cup water and green cardamom into a pan.
  2. Let it boil on medium heat.
  3. As soon as it comes to boil, turn off the heat.
  4. Chasni is ready.
For Rabri –
  1. Heat milk in a pan on low heat.
  2. Keep stirring.
  3. When the milk become thicker, add sugar, dry fruits and cardamom powder into the milk.
  4. Rabri is ready, turn off the stove.
Lets start preparing Jalebi
  1. After 20 minutes, add food color into the jalebi batter and mix well.
  2. Heat oil into the pan on medium heat.
  3. To make the jalebi you can use plastic bottle with a nozzle or you can also use a small plastic bag(Ziplock),
  4. Pour some of the batter into a plastic bag, seal it with a rubber band.
  5. Cut the tip and check how thick or thin you want the jalebi to be.
  6. Gently squeeze the batter into the oil in spiral shape.
  7. Keep flipping the jalebi occasionally on each side or till it becomes slight golden and crisp.
  8. Shake and remove excess oil and soak in the warm chasni for 5-6 minutes.
  9. Prepare all the jalebi in same way.
  10. Take out the pieces from chasni, drain extra sugar syrup.
  11. Hot and Crispy Jalebi and Rabri is ready to serve.

4 तरीको से घर पर बनाये पनीर और कैसे स्टोर करे )-How To Store Paneer-Indian Cottage Cheese

Ingredients –

  1. Whole milk
  2. Citric acid, Lemon, vinegar or leftover whey (पनीर का पानी)

Method –

  • Bring the milk to boil on medium heat.
  • When milk starts boiling, turn off the heat.
  • Add the leftover whey and gently stir the milk.
  • If the milk does not curdle within a short while, add little more.
  • Place Muslin or Cotton cloth over the container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • You can use this water later for preparation of  roti/chapati or paratha dough, paneer or in vegetable curries.
  • Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
  • Allow the paneer to set for about 20-25 minutes.
  • After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
  • Paneer is ready to use….

How to store –

  • Place paneer cubes into the container.
  • Add enough water to cover the paneer cubes.
  • Cover and keep it in fridge.
  • You can store up to 1 week, this way your paneer will also become soft and fluffy…

Bottle Gourd Barfi(लौकी की बर्फी)- Hyderabadi Bottle Gourd Sweets-Lauki Ki Mithai

Ingredients –

  1. Grated Bottle Gourd (Lauki) – 2 cup
  2. Mawa / Milk Powder/ Khoya – 1/2 cup
  3. Sugar -1 cup (as per your taste)
  4. Muskmelon Seeds – 1 tbsp.
  5. Chopped Pistachios (any kind of dry fruits) – 1 tbsp.
  6. Coconut Powder – 1 tbsp.
  7. Green cardamom powder (Elaichi) – 1 tsp.
  8. Food color green (as per your choice)
  9. Ghee / butter – 2 tsp.

Method –

  • Add sugar into the grated bottle gourd, mix well.
  • Cover and leave it for 15-20 minutes.
  • After 20 minutes, add ghee into the heated pan and allow it to melt.
  • Add bottle gourd mixture and cook 10-15 minutes on medium heat.
  • Keep stirring intermittently for 3-4 minutes.
  • Add mawa, cardamom powder, color, muskmelon seeds and cook till its becomes dry.
  • Once sugar is almost dissolved & becomes thick, turn off the heat.
  • Take out the mixture & spread it evenly across the tray.
  • Sprinkle coconut powder, pistachio on the top and press it gently.
  • Keep the tray  in the fridge for 1 hour.
  • After 1 hour take out the tray and cut it into pieces as per your choice.
  • Bottle Gourd Barfi is ready to serve.

Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe

Ingredients

  1. Chena / Cottage cheese -1 cup
  2. Sugar (as per your taste)
  3. Whole milk – 1 liter
  4. Sliced dry fruits (as per your choice)
  5. Saffron (optional)- For color and aroma

Method –

  • 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 the small portions of chena in your hand and shape them into small balls.
  • Roll the chena balls between your palms, flatten it slightly and keep all of them in a plate.
  • Prepare rest of chena balls in the same way. 
  • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature.
  • Keep stirring to avoid the milk sticking to the bottom of the container. 
  • When the milk become thicker, add sugar and cardamom powder to the milk.
  • You can use saffron instead of cardamom powder if you want.
  • Flavored milk is ready, turn off the stove.
  • In another utensil add sugar and water, cook till sugar is completely dissolved.
  • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
  • Turn off the stove. Chena balls is ready, let it cool down completely.
  • In the final step take each chena balls from the sugar syrup and dip the chena balls to concentrated flavored milk.
  • Cook for 1-2 minutes on medium heat.
  • After 2 minutes turn off the heat, Rasmalai is ready.
  • Garnish with dry fruits and serve cold.

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.

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…