Sweet treats

Rasogolla/ Rasgulla


Ingredients: Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Lemon juice - 2-3 tbsp dissolved in 1/2 cup water.
Sugar- 1 cup
Water- 1 cup

Method:


Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey or chennar jal.
On straining this milk through a neat cotton cloth, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for straining to extract excess water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Now make sugar syrup.
Mix sugar and water in a saucepan and boil for 2 min.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
Chenna dumplings will puff up.
Cool it, you can add rose essence or cardamom powder for flavor.
Refrigerate and serve chilled.


Kheer (preparation of milk & rice) Ingredients:
Basmati rice (shorter variety) 200gm
2 and 1/2 liter of milk
Sugar as per taste (it is a sweet dish)
Elachi 1/2 teaspoonful
2 teaspoonfuls of raisins (dried grapes) and cashew nut (Anacardium occidentale)
One pinch of saffron powder (optional)

Preparation:
Rinse the rice in water, then boil it with milk in low flame. Add the cardamom. Stir continuously otherwise the milk will get burned at the base of the pot.
When the rice is completely boiled, add sugar and mix it homogeneously. If you like, you may add saffron to it (it is not compulsory, it is used only to color the kheer, otherwise taste remains same)
Your kheer is prepared now. Add raisins and cashew nut to the preparation. You may serve it hot or put it in refrigerator to serve later.
Vermicelli (Seviyan)

Ingredients:
Ghee : 1 cup
Vermicelli : 100 gm
Milk : 4 cups
Sugar : 4 tbsp
Raisins : for garnishing
Almonds : chopped
Whipping cream : 470 ml
Preparation:
Heat ghee in a round vessel.
Put vermicelli in the vessel and cook till it turns brown.
Pour in the milk and stir over medium till it boils. Put in the
raisins and almonds.
Continue cooking for 10-15 minutes.
Add whipping cream and stir it for a while.
Remove from heat and place it in the refrigerator when it cools.
Vermicelli is ready to serve.
Gajar ka Halwa Ingredients:
300 gm carrots (washed & grated)
100 gm khoya kheer
1/2-liter milk
25 gm raisins (washed)
25 gm almond (chopped)
200 gm sugar
2-3 green cardamom (ground)
3-tablespoon ghee (clarified butter)
Preparation:
First boil the milk in low flame and stir continuously.
When milk becomes thick, add the grated carrots and continue stir.
When the carrots become soft, add khoya kheer and mix well.
Then add ghee, sugar, cardamom, and raisins and mix it homogeneously and cook it for 5 min.
Sprinkle the chopped almond on top.
The halwa is ready and serve it hot or cold.

Mung pulse & Coconut Kheer


Ingredients:

3 liter of milk
50 gm Yellow lentil (mung pulse)
1 cup of grated coconut
200 gm sugar
1 teaspoon cardamom powder
2 tablespoon grated coconut (for garnishing)

Preparation:

Roast the yellow lentil slightly in a tawa and keep aside.
Boil the milk with sugar.
Add roasted lentil and cook it for 5-10 min in a medium flame.
Stir continuously, otherwise it will be overcooked.
When the lentil becomes soft and milk becomes thick, add grated coconut and mix it well.
Remove from gas and cool it.
Sprinkle the cardamom powder and grated coconut on top and serve cool.