Category Archives: Indian Desserts / Sweets

Chocolate Momo

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For the quick filling
Ingredients:
2 Tbsp powdered sugar (or according to taste)
2 Tbsp cocoa powder
3 Tbsp flour / maida
3-4 drops of vanilla essence
2 Tbsp milk
2 Tbsp vegetable oil

Method:
Take a bowl.Add all the dry ingredients in it.Mix it well.
Now mix in the wet ingredients.Make a paste.

Take a microwave friendly dish grease it well and pour all of the mixture.Microwave it for a 6-10 minutes on high temperature (Depends on your microwave.) Check it with a toothpick test and keep aside for cooling.
Then crumble it with your hands.

For Momo
Ingredients:
1-2 cup Refined flour
1/2 tspn Salt
1 tspn Sugar
Water

Method:
Take all the ingredients in a bowl except water and knead it well with the help of water.

Now take small ball out of it and roll it like a puri size(quite thin).
Then put some of the crumbled cake on it and shape it like momos.
Then steam it for 20-25 minutes.

Now for serving place momos on a serving plate and pour some hot liquid chocolate over it and garnish it with chocolate shavings.

GULAB JAMUN

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Ingredients:
2 cup -dry milk powder
6 tablespoons -all-purpose flour
4 tablespoons -ghee(melted)
1 teaspoon -baking powder
1 cup -warm milk
1 pinch- ground cardamom
2 cups- white sugar
4-5 cups-Water
2-3 -Cardamom
Oil for deep frying

Method:
In a large bowl, stir together the milk powder, flour, baking powder, and cardamom powder. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
In a large skillet, stir together the sugar, water, rose water and cardamom. Bring to a boil, and simmer for just 5-10 minute. Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into small balls. Reduce the heat of the oil to low, and fry the balls in batches. After about 5 minutes, they will expand to twice their original size,Turn them frequently until light golden. Remove from the oil,and
Place the balls into the syrup.Serve hot immediately, or chilled.

KALAKAND

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INGREDIENTS:
Milk(for chena/paneer)- 1 ltr
Milk – 1 ltr
Sugar or (to taste)- 1 cup
Cardamom powder – 1 tsp
Chopped almond – 2 tbsp
Lemon juice – 2 tbsp
Ghee – 1 tsp

METHOD:
Heat two milks in two different vessel and bring it to boil.When it comes to boil add lemon juice slowly in one of these vessel.Then it starts to curdle,Now strain it by using a fine muslin cloth.
Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.Drain water from it completely and add it into the another vessel of milk and bring the flame on medium.Stir it continuously don’t let it catch at the bottom.When it become thick add sugar and cardamom powder an mix it.Cook for another 20 -25 minutes or until it thickens up.
Now grease a plate with ghee and spread the milk mixture on the plate about 1 1/2 inch thick and sprinkle the almonds over it.Cover it with a foil and keep it in refrigerator for 8-10 hrs and let it set.Then take it out and cut into pieces as you like and serve.

Choconut

Ingredients:
Grated coconut – 2 cup
Castor Sugar – 1 cup
Coco powder – 1-2 tbsp
Method:
Take a Kadhai heat it up then add the grated coconut and saute it for 10- 15 mins.Now add castor sugar in it and saute it till it releases oil.Put the coco powder in the mixture and give it a good mix.Check it if u can make laddus from this mixture it is done.
Now make laddus out of this and Serve.

Rasgulla (Rossogolla-Bengal style)

Ingredients:
Milk – 3 ltr ( For Paneer)
Water – 6 cups
Cardamom seeds- 1/2 tbsp
Sugar – 3cup (for making syrup)
Lemon Juice- 2tbsp

METHOD:
Boil the milk in a heavy bottomed vessel about by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly).
Now strain the curdled milk using a fine muslin cloth.
Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
Allow it drain completely (may be an hour or half an hour) .
After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
Then remove it and knead to a smooth dough without any lumps.
Make a small balls which size you want.Keep aside and cover with a wet cloth.
Meanwhile,Take water with 3 cups of sugar in a large utensil and reduce it from 6 cups to 4 cups of water.When it comes to boil add the paneer balls in to it,cover it and cook it for 15 minutes on medium flame.
Then cook it for another 5 minutes on slow flame.
When the paneer balls will expand and it becomes double the size.
Dont overcrowd the utensil with paneer balls.Cook in batches.Then transfer all the rasgullas in other storage(better if earthen pot)

Bread Coconut Barfi

INGREDIENTS:
2 cups soft breadcrumbs
1 cup milk
2 cups grated coconut
1 cup sugar
4 tbsp Ghee/clarified butter
1 tsp cardamom powder/Eliachi powder
20 chopped Almonds+ a few halved to garnish

METHOD:
Soak bread crumbs in milk for about 10 minutes.
Combine coconut and sugar, stir over a low fire till the sugar melts.
Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
Add chopped Almonds , cardamom powder and ghee and cook till the mixture leaves the sides of the pan.
Spread into a greased baking tin and allow to cool. Cut into desired shapes and garnish with half cut Almonds and serve.

You can use cashew instead of almonds.

Chocolate Sevian

Ingredients:
Seviyan/Vermicelli – 1 Cup
Milk – 3 Cups
Sugar – 1/2 Cup [ to taste]
Condensed Milk – 2 tbsp [optional]
Cardamom powder – 1/2 tsp
Cooking Chocolate – 1/2 cup
Cashew Nuts – 6-7 [chopped]
Raisins – 1 tsp
Almonds – 1 tsp
Ghee – 1 tsp

Method:
In a pan heat ghee, fry the cashews, raisins until golden brown in medium flame & keep aside.
In a same pan fry the sevian until golden brown and keep aside.
Add milk to sevian and cook on medium flame until it starts to boil, add sugar, condensed milk,chocolate and stir well to mix.
Cook for 3-4 mins until sevian gets soft on medium flame, add half of cashew, raisins, cardamom powder,and give a gentle stir and off flame.
Garnish with remaining nuts. Serve warm or cold.

Rasmalai

Ingredients:
Milk : 1 ltr ( For Paneer)
Milk : 1/2 ltr (for malai)
Cardamom seeds: 1/2 tbsp
Sugar : 2 cup (for making syrup)
Sugar : 1/2 cup (for malai)
Pista : 2 tsp
Kesar or saffron- 1 tsp
Almonds: 2tsp
Lemon Juice: 2tbsp

METHOD:
For Paneer-
Boil the milk in a heavy bottomed vessel about by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly).
Now strain the curdled milk using a fine muslin cloth.
Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
Allow it drain completely (may be an hour or half an hour) .
After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
Make a small balls and flatten slightly.
For Rasmalai:
Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it,cover it and cook it for about 5-7 minutes on medium flame.
Then cook it for another 10 minutes on slow flame.
When the paneer balls will expand and it becomes double the size.switch of the gas and Keep it aside.
For preparing malai boil milk with sugar, saffron, and cardamom in a medium flame
The milk should get reduced to half.
Now remove cooked paneer balls from the sugar syrup and press it gently to remove the water.
Now add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the slow heat for about 10-15 minutes. Remove from heat.
Garnish it with pista, almonds.