Rasgulla (cottage cheese balls in sweet syrup)

Growing up Rasgulla was one of my favorite dessert. Never had I thought, I would attempt to make this delicate delicacy at home. I am a part of 2-3 food groups on Facebook where foodies like me connect to share there creative ideas and recipes, originated right out of their kitchens. One of the recipes I came across and was highly commended by other members of group was Garima Narela's Rasgulla recipe right out of her blog - Cafe Garima. She had the whole process outlined for us with step by step instructions and pictures. To my surprise I always thought to make these little babies would be time consuming, however the whole process took me an hour to an hour 15 minutes. Its a must try for all....It just requires a little courage to come out of our comfort zones and try something as deelicious and flavorful as a Rasgulla...I have to say "ROSHOGULLA BHISHON MITHA, BANAO, BANAO NA".

Ingredients:

For Rasgullas (cottage cheese balls):

4 1/2 cups Whole Milk (boil and remove the cream)

2 - 3 tbsp Lemon juice 

10-15 ice cubes

For the sugar syrup:
5 cups water
1 cup sugar
1/2 tsp cardamom powder

For additional syrup, required to add after boiling the Rasgullas (Cottage cheese balls)
1/2 cup sugar
1/2 cup water
8-10 saffron strands
1 tsp rose water (optional, I didn't use it)

For garnish:
5-8 finely chopped Pistachios
4-5 saffron strands

Steps:

1. In a large pan, bring milk to a boil and add the lemon juice, so that the milk starts to curdle.
2. Once the Chenna (cheese) starts to form, turn the heat off and add the ice cubes. Let it rest for a minute or 2.
   
3. Strain the curdled milk (Chenna) through a strainer lined with cheesecloth (muslin cloth). Wash the cheese thoroughly with fresh water to remove the lemony sourness.
4. Squeeze excess water from the Cheese (Chenna) by twisting the cheese cloth tightly and hanging it over a sink.
5. Remove it after 10-15 minutes and check the consistency. It should be slightly dry but yet moist.   Picture is below.
   
6. Take a bowl and rub/kneed your chenna (cheese) with fingers and heel of your palm, to form a dough like ball. This process will take about 5-7 minutes.
   
7. To make rasgullas, divided the Cheese (Chenna) into 12-14 small size balls (they look small right now but will grow double there size on boiling in the syrup).
   
8. While you make the balls, bring 5 cups of water to boil with a cup of sugar. Add add 1/2 tsp of cardamom powder. Once the syrup is boiled, add in the Rasgulla balls and close the lid. Boil them for 12- 15 minutes on medium flame.
   

9. Note: It is advisable to make them in two batches so that the Rasgulla's get enough space in the water to expand and to keep shape. Keep checking on the Rasgulla's every 4-5 minutes.
10. To check if the Rasgulla's are done, drop one Rasgulla ball in plain drinking water. If it sinks, it is done. If it floats, boil it for a couple of minutes and check again.
11. Once done, transfer the Rasgulla's gently to a large bowl or deep pan full of clean drinking water. Ensure that there is enough water for the Rasgullas', otherwise they might lose their shape.
12. On medium heat, add 1/2 cup sugar and 1/2 cup of water to the sugar syrup in which the Rasgulla's were boiled. Boil the syrup till the sugar completely dissolves.
13. Add saffron strands when the syrup is warm. Do not add the strands while its still hot.
14. Once the syrup comes down to room temperature; remove the Rasgulla's from the plain water, squeeze gently and drop into the sugar syrup.
15. Chill in the refrigerator for 2 to 3 hours.
16. Now the spongy goodness is ready to be served. Before serving garnish these sweet beautiful babies with pistachios and eat cold. 

Enjoy the yummy goodness in any weather with power packed flavors!

Baked Gulgule/Pua//Pue/Pooda - Sweet Dumplings

My aunt who is from Eastern UP makes the best sweet delicacies during festive season. With Karvachauth approaching, the one thing I miss and can't forget is her hand made Goodh/Gur (Jaggery) ke Pue/Pua/Pooda/Gulgule (Sweet Dumplings).  The little scrumptious muffins/sweet dumplings were always prepared ahead of time, in bulk. She fried them in batches and we all enjoyed them for days.....
Here is something to remember the magic she created every year for us. So here is to you Chachi; love you and miss you. Do come visit us soon and try out my hand made twist to your awesome recipe.

No prep time needed. A quick and easy recipe to make. My daughter who isn't a fan of sweets/desserts, gobbles these in minutes. She loved it and so we. It reminded me of my family and I hope it does the same for you.

Cook time: 40 minutes
Servings: Make 15 (small size)
Ingredients:
2 1/4 cups All purpose flour (I used unbleached)
2 ripe bananas - mashed (I used back of the fork to mash them)
1 medium apples - pealed and grated
1 tsp cinnamon powder
1 1/2 tsp baking powder
1/2 tsp baking soda
11 tbsp or 2/3 cup brown sugar
2 tsp vanilla essence
1/2 tsp salt
1 tbsp olive oil
2 1/2 tbsp 1% milk

Steps:

1. Mix all the ingredients in a large bowl and let it sit for 1-2 minutes. Mix it again with a whisk.
2. Preheat the oven at 375 F (190 C), Grease the cupcake or muffin tray with butter and fill the molds half way with the batter. 
3. Once the oven preheat, bake the batter for 15-20 minutes.   
4. After 15 minutes use a toothpick to check if the muffins are done. (insert the toothpick in the middle of the muffin and if it comes out clean then they are done. If not, bake for 5 - 10 more minutes and check again). 
5. Once they are done baking they will fall out of the molds.
6. Enjoy it with a cup of tea or coffee....

No frying!!! An amazing way to enjoy the same taste and flavors of your childhood dessert/sweet this Karvachauth.....

I found my alternative, I hope you do too....

Sugarless Dried Cranberries & Sesame Laddus (Ball shaped sweet/dessert)

These days I am tempted to try out new and healthy recipes. Today I had my 'sugarless' light bulb, light up on me. I felt like eating laddu's however didn't want to get store bought stuff. I opened my pantry and saw a pack of dried cranberries that was sitting there untouched since I last used it. Cranberries are quiet sweet (tastes just like Kishmish/Dried Raisins) and if used in a dessert, you don't really have to use SUGAR......

I love sesame laddu's and so I decided to add my own twist to it;  'the SUGARLESS way' by using dried cranberries and coconut for added flavors.

So here you are. Unleash your kitchen's potential as I did with no prep time.

Cook time: 20-25 minutes
Servings: makes 10 laddu's (medium size)

Ingredients:
2 cups dried cranberries
2 cups white sesame seeds
1 cup dry shredded cococut
1/2 cup powdered coconut - for texture
1/2 cup chopped almonds
1/3 cup chopped pistachio
1/4 cup 1% milk - for binding
1/2 tsp green cardamom powder

Steps:

1. Finely chop 2 cups of dried cranberries.
   
2. Dry roast sesame seeds for 1-2 minutes in a non-stick pan on medium heat or until it's light golden color.
   
3. Cool off the sesame seeds and lightly grind them for a few seconds. Make sure you don't grind them too thin. 
   
4. Dry roast the shredded coconut in a non-stick pan for about a minute or 2.
5. In a blender, grind all the nuts with cardamom powder and milk to thin consistency along with sesame seeds, cranberries and shredded coconut.
6. Transfer the mixture in a big bowl and mix well with hands (use gloves). 
7. Take small amount of mixture and roll with your hands to form shape of a ball or laddu. 
8. Once done making balls, roll the laddu/balls in powdered coconut to add texture to it. 
   
   

Enjoy the yummy goodness - "SUGARLESS" laddus/balls, FooDeeva way with lots of flavors and added color from dried cranberries; as a dessert this navrati season with a cup of tea or coffee.