Showing posts with label Sweet-Recipes. Show all posts
Showing posts with label Sweet-Recipes. Show all posts

Rasagulla Recipe

How To Make Rasagulla


Rasagulla is one of the most famous Bengali sweet recipes. You can prepare the Rasagullas in 30 minutes. You can prepare the rasagulla in any shape of your choice. To make rasagulla, the balls you can cook in sugar syrup either in a pressure cooker or in a wide pan. It is one of the easy sweet recipes for any festive occasion.

Ingredients Required:

Full cream milk – 1 lit
Sugar – 1kg
Sugar for preparing rasagulla – 1 tablespoon
Milk powder – 2 tablespoons
Maida – 3 tablespoons
Corn flour – 2 tablespoons
Upma Rava – 1 tablespoon
Baking soda – 1 pinch
Cardamom powder – ½ teaspoon
Lemon – 2
Ghee – 1 tablespoon




Preparation method:

Switch on the stove and heat a wide heavy bottomed vessel.
Pour a liter of milk into the vessel and heat it. Bring the milk to boil.
Keep on stirring the milk at regular intervals, in order to avoid the froth formed on the top, and the base does not get browned.
When the milk comes to boil, reduce the flame to low.
Then switch off the stove and allow it cool.
Now add lemon juice (extracted without seeds) into the milk.
Stir the milk after adding the lemon juice and the milk has curdled.
You can use vinegar instead of lemon juice.
The milk should curdle completely.
Now take another clean vessel and cover it with a cloth.
Then pour the curdled milk into the cloth covered vessel.  Filter the extra water.
Store the whey and you can add it to the chapatti dough or in curries like dal. The whey contains nutritious, so don’t throw it.
Now squeeze the chenna so that excess water is drained and rinse the chenna well in running water, so you won’t get the lemon flavor and tangy taste from the chenna.
Now place the chenna on a plate and remove the cloth.
Mix the chenna with your hands well.
Now add 2 tablespoons of milk powder, a tablespoon of Upma Rava, 1 tablespoon of corn flour, 3 tablespoons of Maida, a pinch of baking soda and finally cardamom powder into the chenna.
Mix all the ingredients well.
With your palms mash the chenna and knead the dough. Keep on collecting the chenna from the sides and continue to knead the dough.
Knead to the small smooth dough.
Now take small portions from the chenna and then roll them between your palms to small round ball or cylindrical shape.
Prepare the balls till rest of the dough is done.
Pour cornflour on the balls so that the balls won’t stick to each other.
Switch on the stove and heat a wide heavy bottomed vessel.
Now add 1 kg of sugar into the vessel and water (1 liter).
Stir it continuously.
Now take another small bowl and add a tablespoon of corn flour.
Mix the cornflour with water and make it a thick liquid.
Adjust the flame to low when the sugar syrup comes to boil.
Boil the sugar syrup till it becomes thick and is of one string consistency, then add thick liquid of Maida into the syrup and mix it once.
Now add prepared Rasagullas into the syrup and adjust the flame to low.
Then add a tablespoon of ghee into it. If required add water into the sugar syrup and mix it once. The sugar solution is maintained and sugar does not cook too much.
Rasagullas had increased in size and were cooked.
Check the doneness of rasagullas by pressing a small portion of rasagulla with your finger; if the pressed portion is soft then it’s done.
Once cooked, switch off the stove and transfer the rasagullas to a serving plate.
Take each rasagulla with a spoon to a serving bowl.

Tasty and delicious Rasagullas is ready now
Taste of this romantic sweet is simply divine! Enjoy!

Serving suggestion:

Serve the Rasagullas with or without sugar syrup.
Serve the Rasagulla at room temperature or chilled as a dessert or sweet.
Decorate with finely chopped nuts or grated coconut and serve.

Nutrition facts:

Serving size: 1 rasagulla

Total fat – 1g
Total carbs– 80g
Sugars – 2g
Protein – 4g

Thaen Mittai

How To MakeThaen Mittai


Thaen Mittai is also called as thene mittai or sugar candy, it also called as Andhra Rasagulla in some areas of Telugu States. Usually, most of the sweets are prepared with Maida like Kaja, Jhangri but here in this sweet recipe Urad dal and rice are the main ingredients, so it is healthy and hygienic food. Here in this recipe food color is added to the urad dal batter but it is better to avoid the food color and it is not good for health and one more thing this is instead of sugar you can also use sugar powder to coat the thaen mittai balls. 

Ingredients Required:

Urad dal – ¼ cup
Rice – 1 cup
Sugar – 1 ½ cup
Baking powder – ¼ teaspoon
Cardamom powder – ¼ teaspoon
Lemon – ½ piece (juice extracted without seeds)
Oil for deep fry





Preparation method:

In a mixing bowl add a cup of urad dal and rice and soak in water for 2 hours.
Drain the urad dal and grind it to a thick smooth paste.
Now switch on the stove and heat a wide bottomed vessel.
Then add a cup of sugar into the vessel and then ¼ cup of water.
Mix it once and allow it to boil on low flame.
Boil them till it reaches one string consistency.
Then add a tablespoon of lemon juice and cardamom powder into the sugar syrup and mix it once and switch off the stove.
Now take another pan and heat it.
Then pour enough oil for deep and heat it.
Now add ¼ teaspoon of baking soda into the ground urad dal paste and mix it once.
Then add ¼ teaspoon of red food color and mix it once.
Addition of food color is optional.
Now dip your fingers in some water and take small portions of the batter and drop it slowly into the hot oil.
Fry them till crispy on both sides under medium flame.
Now scoop them with a drainer and dip them into the sugar syrup and allow it to stand for 15 minutes.
Repeat the same process with rest of the batter is done.
Now take a plate and pour ½ cup of sugar into it and now coat the balls with sugar crystals which are already soaked in sugar syrup and place them on a plate.
Finally, transfer all the sugar crystal balls into a serving plate.

Tasty and delicious Thaen Mittai is ready

Note:

Store them in an airtight container for 2- 3 days.
The batter should be thick so don’t add too much of water while grinding.

Nutritional facts:

Total carbs – 6g
Sugars – 6g

Purnam Burelu

How To Make Purnam Burelu 


Purnam Burelu is also called as Purnalu and it is a very famous dish in Telugu states. You can offer this purnalu as Prasad or naivedhyam to the goddess Durga Matha in Dussehra festival. This recipe is a healthy recipe since the ingredients used are jaggery, urad dal, and rice, you can stuff the purnam with Kesari or moong dal.

Ingredients Required:

Urad dal – 1 cup
Rice – 1 cup
Bengal gram – 1 cup
Jaggery – 1 cup
Cardamom powder – 1 tablespoon
Ghee – 3 tablespoons
Salt to taste
Oil for deep fry
Sugar – 2 tablespoons




Preparation method:

In a vessel add a cup of urad dal and a cup of rice.
Then soak it in water for 6 hours.
Now take a mixing bowl and add a cup of Bengal gram.
Wash and soak it in water for 30 minutes.
After 30 minutes, take a pressure cooker and add soaked Bengal gram.
Then pour 3 cups of water into cooker.
Then close the cooker and switch on the stove.
Pressure cook for 5 whistles on high flame and then switch off the stove.
When pressure settles down, open the lid of the cooker.
Cook the Bengal gram for another 5 minutes to evaporate the water.
Then add grated jaggery and mix it well.
Now add 2 tablespoons of sugar and mix it well.
Then adjust the flame to low and allow it to cook.
Cook the jaggery, Bengal gram mixture till it starts to leave the edges of the pan.
Now add a tablespoon of ghee and cardamom powder, and then mix it once again.
Now switch off the stove and transfer the jaggery mixture to a plate and let the stuffing mixture cool down.
Then make medium sized balls from the mixture and keep them aside.
Before making the balls just mix the stuffing once and grease your hands with ghee.
Now rinse soaked urad dal and rice with water a couple of times.
Now take a blender and add urad dal, water, and rice and grind to a smooth light batter.
The batter consistency should be medium thick and then pour the batter into a mixing bowl.
Then repeat the same process until rest of the urad dal is done.
Now add a tablespoon of grated jaggery and salt as per taste into the batter and mix it properly.
Now switch on the stove and heat a wide bottomed pan.
Pour enough oil for deep fry and heat it.
Now dip the stuffing ball in the batter and coat it evenly with batter.
Then gently drop the batter coated ball into the hot oil.
Repeat the same process with the rest of the batter is done.
But don’t overcrowd with too many balls.
Fry the balls until golden brown and gently turn over and fry the other side on medium flame.
You can fry 4 to 5 balls at a time depending on the size of the vessel.
Then scoop the purnam burelu with a slotted spoon and place them on a slotted vessel which is kept under a bowl.
Fry them in batches till you finish off all the balls.
Then transfer the burelu to a serving bowl.

Tasty and healthy Purnam Burelu is ready now.
You can also offer the Purnam Burelu as prasadam to the Goddess

Note: 

Store the Burelu in an air-tight container as they last for 2 – 3 days.
Don’t overcrowd the vessel with too many Burelu.
The batter consistency should be medium thick.

Nutrition facts:

Serving size: 1 pc

Total Fat – 4g
Total carbs – 19g
Sugars – 10g
Protein – 24g

Jangri recipe

How To Make Jhangri recipe


Jangri is a traditional Indian dessert commonly made with Urad dal and it is especially prepared during Diwali festival.  The main ingredients used to prepare the jangris are corn flour, sugar, urad dal, and oil.

Ingredients Required:

Urad dal – 200grams
Sugar – 1 kg
Corn flour – 200grams
Lemon – 1
Cardamom powder – 1 teaspoon
Oil for deep fry
Red food color – 1 teaspoon




Preparation method:

Soak the urad dal in water for 6 hours, then clean it with water and grind it a smooth paste, the batter should be like idly batter.
Now take out the batter from grinder into a mixing bowl and add 200grams of corn flour powder, and mix it well.
Add corn flour powder slowly and ensure that no lumps are formed.
Then add a teaspoon of food color into the batter and mix it once again.
If necessary add corn flour powder and a teaspoon of food color into the batter and mix it well.
Now switch on the stove and heat a wide bottomed pan.
Then add sugar(1 kg) and water just to immerse it, and mix it well.
Let it boil for 5 minutes.
Boil the sugar syrup till it gets to one string consistency.
Now add lemon juice (extracted without seeds) and mix it once.
Now switch off the stove.
Then add cardamom powder into the sugar syrup and stir it once.
Now take another wide bottomed pan and heat it.
Then add oil for deep fry and heat it.
Now take a thick cotton cloth with a piece in the center and make a hole at the center for piping the jangri.
Then add a ladle of batter in it and fold it diagonally, now gather all the corners and twist the cloth and hold it tightly.
Once the oil is heated, reduce the flame and then start piping out the jangris.
Now draw two circles over the oil and again draw small rounds without stopping.
Just practice for 3 times and then you will get the correct shape.
Fry them in medium flame and cook the other side by flipping it using a steel rod.
Check the jangri with hands, if it is little hard then it has to be cooked for some more time.
Once cooked, remove the jangris from oil and drop them into the sugar syrup.
Press it gently with a ladle inside the sugar syrup and allow it to soak for 2-3 minutes.
Repeat the same process with the rest of the batter is done.
Then remove the first batch from the sugar syrup using a spatula to drain the excess sugar syrup and keep it aside.
Repeat the same process for rest of the jangris.
Transfer the jangris to a serving plate.

Tasty and delicious jangris are ready now

Note:

You can little warm water into the sugar syrup is it thickens by the time you finish making jangris.
Fry should be done in medium flame.
Rest the jangris for a day if you don’t feel that the sugar syrup I not absorbed well.
They can be stored up to two weeks.
Don’t crowd the vessel with too many jangris.
Cool completely in order to store in an airtight container.

Nutrition facts:

Serving size: 1 jangri

Total fat – 6g
Dietary fiber – 4.5g
Protein – 6g



Instant Gulab Jamun

How To Make Instant Gulab Jamun


Gulab Jamun is a sweet dessert which is prepared with warm milk or water. These jamuns are prepared during Diwali festival season and many other occasions like birthday parties, wedding anniversary etc. These Gulab jamuns are awesome with ice-cream.

Ingredients Required:

Gulab jamun packet – 1
Sugar – 1 kg
Cardamom powder – 1 teaspoon
Oil for deep fry
Water – 1 ½ liter




Preparation method:

Take the Gulab jamun mix in a wide plate or bowl and mix it once.
Break the lumps while mixing.
Now add the water gradually to make a smooth dough.
Make sure that no lumps are formed.
Instead of water, you can prepare the dough with warm milk.
Now cover the dough with a plate and rest it for 5 minutes.
In the meanwhile, switch on the stove and heat a pan.
Then add sugar (kg) and a liter of water into the pan.
Mix it once and let it dissolve.
Boil the sugar syrup till it turns slightly sticky.
Then switch off the stove.
Then add cardamom powder into the sugar syrup and mix it once. Then allow it cool.
Now grease your palms with ghee and make small balls by rolling the dough.
Prepare them like a  small smooth and crack free balls
Then keep it aside on a plate.
Now switch on the stove and heat a pan.
Now pour enough oil for deep fry and heat it.
Then drop the jamun balls and stir the oil continuously without disturbing the balls.
Adjust the flame to medium and fry the jamun balls which then turn to bigger in size.
Slowly the color of jamuns changes to dark golden brown.
Then scoop them using a drainer to drain the excess oil.
Now spread a paper napkin on a plate and then transfer the jamuns into the paper napkin, it absorbs the extra oil and set it aside to cool.
Then add jamuns into the warm sugar syrup and mix it once.
Let the balls soak in sugar syrup for 15 minutes.
Repeat the same process and fry them until golden brown.
Soak them in sugar syrup. Then the jamuns become double in size.
Now transfer the jamuns to a serving bowl.

Tasty and delicious Gulab jamuns are ready now

Note:

You can adjust the sugar quantity according to your taste.
You can use milk as well.
Gulab jamun balls should be crack free.
Deep fry the balls only on medium flame.
Sugar syrup should not be too hot and jamun balls should not be too cold.

Nutrition facts:

Servings: 1 (jamun)

Total Fat – 8g
Sodium – 4mg
Potassium – 105mg
Total carbs – 17g
Sugars – 16g
Protein – 2g
Vitamin A – 2%
Vitamin C – 1%
Calcium – 9%
Iron – 2%

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

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