Tag: Sweets

Khoya Gulab Jamun Recipe | खोया गुलाब जामुन | How to make Gulab Jamun | Sweets Recipe

Ingredients –

  1. Khoya or mawa(crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Sugar – 1 cup (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.
  • With help of milk, prepare soft dough.
  • 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.
  • 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.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • 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 warm 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.

Sandesh/ Sondesh (सोंदेश मिठाई ) – Bengali Sweets- Indian Desserts- Navratri Special

Ingredients –

  • Paneer / Indian Cottage cheese (hang to drain whey completely) – 1 cup
  • Khoya / Mawa / Milk powder – 1/2 cup
  • Powder sugar (as per your taste)- 3 tbsp.
  • A pinch of cardamom powder
  • Ghee / Butter – 1 tbsp.
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron etc.

Method –

  1. Add Khoya, Paneer, Sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until smooth dough is formed.
  5. Once ready, turn off the heat and allow the mixture to cool.
  6. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  7. Press with your thumb in the middle of it.
  8. Repeat the same for rest of the dough.
  9. Lightly grease the molds with ghee.
  10. Put a little topping mixture in each mold.
  11. Press some of the prepared paneer mixture on top of the topping in each mold and shape.
  12. Garnish the Sandesh (as per your choice).
  13. Sandesh is ready, refrigerate for few hours  and serve.

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
4. Take the small portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    फ्रेश नारियल / खोपरा बर्फी -Coconut Barfi–Nariyal Barfi–Kobbari Mithai

    Ingredients –

    • Fresh Grated coconut
    • Sugar – 1/3 cup (as per your taste)
    • Green cardamom powder – 1/2 tsp
    • A tray covered with Aluminum foil

    For Garnishing –

    1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

    Method –

    1. Heat a pan, on a medium heat.
    2. Cut coconut pieces into small pieces into the mixer jar & make a fine powder.
    3. Add coconut powder, sugar and cardamom powder into a pan.
    4. Keep Stirring constantly, let the sugar dissolve completely.
    5. Mix and begin to heat on a low heat.
    6. In a few minutes, the sugar will begin to dissolve.
    7. When the coconut burfi is almost done, the mixture will start leaving the sides of the pan and you will also see foamy bubbles rise from it.
    8. Keep stirring for 3-4 minutes so it doesn’t burn..
    9. Cook until all the sugar water is absorbed and begins to smell good.
    10. Turn off the heat.
    11. Immediately, pour this hot mixture into the tray and spread it evenly.
    12. Pour the mixture and then spread it evenly.
    13. Let it cool down for sometime, so it can settle down.
    14. Once coconut barfi  settled, cut it into pieces as per shape of your choice.
    15. Fresh Coconut Barfi is ready to serve.
    16. Store in the refrigerator for a week.

    (1 कप काजू से बनाये 3 कप स्वादिष्ट काजू )- Kaju Sweets- Cashew Nuts- Kids Recipe

    Ingredients –

    • Cashew nuts (Kaaju) powder – 1 cup
    • Sugar – 1/3 cup (as per your taste)
    • Ghee / Butter – 1/2 tsp

    Method –

    1. Heat the non-stick pan on medium heat.
    2. Add ghee( 1/2 tsp), sugar and 1 cup water.
    3. Mix well and let the water boil.
    4. Prepare sugar syrup and check with your fingers it should be 1 string.
    5. Once sugar syrup is ready add cashew powder and keep stirring it.
    6. Cook it on medium to low heat.
    7. Keep cooking it for some more time until it becomes thick paste.
    8. Switch off the heat and let it cool down.
    9. Place the mixture on the plastic wrap.
    10. Flatten the mixture with the help of rolling pin.
    11. Cut into moon shape with the help of bottle cap.
    12. Kaju sweets is ready, you can store in refrigerator for one week.

    फटे दुध से बनाये स्वादिष्ट बर्फी और लडू- Curdled Milk Barfi- Sour Milk Laddu/Ladoo/Katli

    Ingredients –

    • Normal Milk / Curdled Milk
    • Sugar (as per your taste)
    • Dry milk powder – 1/2 cup
    • Dry coconut powder – 1/2 cup
    • Milk – 1 cup
    • Food color (optional) yellow
    • Green cardamom powder – 1/2 tsp
    • Ghee / Butter – ¼ tsp (if needed you can add )
    • Condensed milk (optional)

    For garnishing –

    • You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

    Method –

    1. Heat  milk in a pan and bring it to boil.
    2. Keep stirring once a while.
    3. When milk is boiled, turn off the heat.
    4. Add Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
    5. Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
    6. Take a bowl, add crumbled paneer, coconut powder, sugar, dry milk powder, green cardamom powder and mix well.
    7. Heat a pan, add ghee on a medium heat.
    8. Add  paste  into a pan.
    9. Add coconut powder and mix well.
    10. Keep stirring for 3-4 minutes so it doesn’t burn..
    11. Once mixture is ready, turn off the heat.
    12. Apply ghee / butter on the plate (If you like you can use aluminum foil)
    13. Pour the mixture and then spread it evenly.
    14. Press it gently.
    15. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
    16. Let it cool down for sometime, so it can settle down.
    17. Once Curdled milk barfi  settled, cut it into pieces as per shape of your choice.
    18. Refrigerate to keep it fresh for up to 1 week.

    For ladoo / Laddu –

    1. Take small portion of mixture, roll them into small ball.
    2. Coat with dry coconut powder .
    3. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
    4. Curdled milk ladoo is ready to serve.
    5. Refrigerate to keep it fresh for up to 1 week.

    Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

    Ingredients –

    • Paneer /Chena /cottage cheese
    • Sugar – 1 cup (as per your taste)
    • Cardamom powder – 2 pinch
    • Food color (optional)

    Method –

    1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
    2. 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).
    3. Take small portion of chena in your hand and shape them into small balls.
    4. Roll the chena balls between your palms and keep all of them on a plate.
    5. 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.
    6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
    7. After 15- 20 minutes Turn off the stove.
    8. Open the lid  and let it cool down completely.
    9. Angoori Rasgullas are ready.
    10. Now take them out in a bowl  and serve it.

    Chom Chom Recipe(बड़ी आसानी से बनाये मार्केट जैसा चम् चम् मिठाई) –Bengali sweet Recipe

    Ingredients –

    1. Whole milk – 1-2 liter
    2. Lemon (you can also use vinegar)
    3. Sugar – (as per your taste)
    4. Few Whole Cardamom
    5. Food color (Red, Yellow) – as per your choice
    6. For coating – Dry coconut powder

    Method –

    For chena (paneer) –

    • Boil whole milk in a  pan on medium heat.
    • Keep stirring once a while.
    • When milk is boiled switch off the heat and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
    • Add 1/2 cup water into the chena and squash.
    • Place the chena on the plate and mix well until its becomes smooth.
    • Divide the chena into three portions and add 2 drops of  food color in one portion and mix well.
    • You can add different colors for other portions if you want.
    • Take small portion of chena in your hand and shape it into small ball or cylinder shape.
    • Roll the chena balls between your palms and keep them on a plate.
    • Add 3 cups of water into the pan, cardamom powder, sugar and let it boil.
    • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
    • After 15- 20 minutes open the lid and cook for other 5 -10 minutes.
    • Turn off the stove and let it cool down completely.
    • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
    • Coat with coconut powder or khoya .
    • Chom chom sweets are ready to serve..

    Note –

    • You can also use readymade unsalted Paneer from market.