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Sweet Platter
Sondesh
Ingredients:
1 liter milk pre-boiled and top cream removed
1/2 tsp. citric acid or
Juice of 1 lemon
2 tsp. Corn flour
1/2 cup Castor sugar
1/4 tsp. essence of choice
Few drops colour to match essence flavor
(eg. green with pista essence)
For topping:
1 tsp. Slivered pistas and almonds
1/4 tsp. Cardamom powder
Small moulds of choice
Preparation: Dissolve acid or lemon juice in 1/2 cup warm water Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add corn flour. Heat on med. flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, add sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and corn flour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled in individual paper cups (optional).Ingredients:
500 grams split peas (Buli Dal)
500-700 grams Sugar
Mustard oil according to the needs
Preparation:
Take 500 grams split peas (Buli Dal) and steep in the water for sometime. Remove it from the water. Then put it partly with some water and minimum salt into the mixy-machine and grained it like the mud. Take out it from the machine and put it on a big bowl. Burn up the gas. A pan with mustard oil put on the gas. When the oil will hot up properly then the paste of the peas. Cut to pieces and drop the pieces one after another into the hot oil. After some time when it becomes reddish take it off from the pan and put it on a bowl. Take sugars, put it in the water and boil it for sometime. When it becomes thicker then take it down. Now drop the fried pieces of the pea paste in the serum of the sugar. Put it half an hour. Then the Rasabara is made. Now you can distribute to the guests.100 gm semolina
300 gm flour
Oil for frying
4 large black cardamom seeds
1/2 kg sugar
pinch of sodium bi-carbonate
Preparation:
For the Syrup, in about 2 litres of water add a kg of sugar. Boil the two together and cool and leave aside. The Malpoa will be finally added to this mixture.
Mix together the flour and the semolina by adding enough water to make a thick batter and keep it aside for 5-6 hours, as the semolina has to melt.
Add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonates and stir well.
Heat oil in a small pan. Deep-fry a spoonful of batter at a time into the mildly simmering oil. The batter will spread to make malpoas.
Soak the malpoas in the syrup that has already been prepared. Cool it. Remove from the syrup and serve. Mishti Doi (Sweetened Curd)
Ingredients:
1 litre full cream milk
300 gm palm jaggery
2 tsp curd
Preparation:Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
Serve chilled.
NOTE:Make sure that the milk is not too hot when the curd is added. Rassogolla (Cottage Cheese Dumplings in Syrup)
Ingredients:
1 litre milk
05 ml lemon juice
300 gm sugar
1 litre water
3 drops rose essence
Preparation:Heat the sugar and the water in a deep pan and bring to a boil.
Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
Knead till very smooth. Make balls of desired size.
Now place the cheese balls in boiling syrup and cook for 15 minutes.
Switch off the flame and let the dumplings stand in the liquid until cool.
Chill for a minimum of 2 hours. Mix in the essence before serving.
Ingredients:
Preparation: Dissolve acid or lemon juice in 1/2 cup warm water Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add corn flour. Heat on med. flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, add sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and corn flour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled in individual paper cups (optional).
Rasabara
Preparation:
Take 500 grams split peas (Buli Dal) and steep in the water for sometime. Remove it from the water. Then put it partly with some water and minimum salt into the mixy-machine and grained it like the mud. Take out it from the machine and put it on a big bowl. Burn up the gas. A pan with mustard oil put on the gas. When the oil will hot up properly then the paste of the peas. Cut to pieces and drop the pieces one after another into the hot oil. After some time when it becomes reddish take it off from the pan and put it on a bowl. Take sugars, put it in the water and boil it for sometime. When it becomes thicker then take it down. Now drop the fried pieces of the pea paste in the serum of the sugar. Put it half an hour. Then the Rasabara is made. Now you can distribute to the guests.
Malpoa
Ingredients:
Preparation:
For the Syrup, in about 2 litres of water add a kg of sugar. Boil the two together and cool and leave aside. The Malpoa will be finally added to this mixture.
Mix together the flour and the semolina by adding enough water to make a thick batter and keep it aside for 5-6 hours, as the semolina has to melt.
Add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonates and stir well.
Heat oil in a small pan. Deep-fry a spoonful of batter at a time into the mildly simmering oil. The batter will spread to make malpoas.
Soak the malpoas in the syrup that has already been prepared. Cool it. Remove from the syrup and serve. Mishti Doi (Sweetened Curd)
Ingredients:
Preparation:Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
Serve chilled.
NOTE:Make sure that the milk is not too hot when the curd is added. Rassogolla (Cottage Cheese Dumplings in Syrup)
Ingredients:
Preparation:Heat the sugar and the water in a deep pan and bring to a boil.
Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
Knead till very smooth. Make balls of desired size.
Now place the cheese balls in boiling syrup and cook for 15 minutes.
Switch off the flame and let the dumplings stand in the liquid until cool.
Chill for a minimum of 2 hours. Mix in the essence before serving.