Rasgulla

Rasgulla  is the king of the Bengali sweets(Rasagola). It is made up of channa.

Rasgulla

For making channa (at home)

Ingredients:

Milk: 1 liter
Water: 1 cup 
Sugar : 1 cup
Lemon Juice: 2 table spoon

Method:

Boil the milk in a vessel, when it is boiling add the lemon juice to it and mix it until the milk curdles. 

Keep stirring until the water and channa are completely separates. Strain the channa with a clean cloth. Tie the edges of the cloth together.  

Squeeze the excess water by hanging the cloth above the sink for 1 hour. 

Now knead the channa(which is very important) to make a smooth dough.

Divide the dough into small equal size balls and and shape into a smooth round ball to make rasgullas.

Now in a vessel, make the sugar syrup by adding the sugar and water. Now reduce the heat and add the rasgullas very carefully. Cover it with a lid and cook for 15 minutes. Stir it occasionally. 

Then put off the flame and let them cool. If you want you can add rose essence.

Patishapta

Patishapta , we can treat this as sweet dish , dessert but Bengali serve this as a popular sweet pithe. 

Patishapta

Ingredient

For the batter:

• refined flour / maida - 1 cup
• yellow mooge dal paste – 1 cup (soak mooge dal for 4-5 hours and then make a smooth paste)
• milk – as per require (to make the batter properly, it should not be too much liquid)
• Oil - to cook the patishapta
• salt – 1/2 tea spoon

For the filling:

• Milk - 5 cups
• grated coconut/khoya - 3 cups
• sugar – 1/2 cup
• green cardamoms powder – 1 tea spoon

Method

For the filling:

In a kadai boil the milk till it become thicken in consistence. Put grated coconut /khoya with sugar and place it over low flame. Add cardamom powder and keep stirring the mixture till it gets sticky. Let it cool for the use. 

Now patishapta:

Mix the maida with mooge dal in a bowl. Now add milk and mix it carefully without making any lumps. Heat the non stick pan and put a little oil. Pour the batter and spread it quickly with the ladle into a thin layer. Put the filling lengthwise on the center of it and roll it. Cook the roll till color turns into light brown. Serve hot. You can pour the patishapta into the sugar syrup (Boil 1 cup of sugar and 1/2 cup of water to make sugar syrup) for 10 minutes and then serve to give more sweetness to the patishapta.

Dal Pithe

Dal Pithe

Ingredient For filling

• yellow moong dal - 200gm
• dry red chili – 2- 3
• Salt to taste
• Sugar – 1 tea spoon
• Oil – 1 tea spoon

For pithe

• govind bhog rice powder - 200gm
• Boil water require for making dough
• salt to taste

Method

Heat oil in the kadai. Put dry red chilly and the dal, mixed together . Add salt, sugar and water. Cook till dal is completely done and dry up. Your filling is ready. For the pithe the same process.

Now Pithe

Mixed rice powder with boiling water to make a smooth dough with the help of hand. Divide the dough into small balls. Take small balls in the palm and press it in the middle to make space for putting the filling (dal). Put the filling in the middle and close it tightly the edges with hand. It will look like a small boat shape. Now Steam the pithe like momos and idle in the stand for 20 minutes. Serve hot with jaggery

Milk (Dhudh) Pithe

Dhudh Pithe

Ingredient

Filling of pithe (We can use the kheer or sweet made from milk easily there in the market)

• Crushed coconut – 2 cups
• Sugar – 1 cup
• Elichi powder – 1/2 tea spoon for flavor

For Pithe

• Rice powder (preferably govind bhog rice) – 1 cups
• Boiling water

For milk

• Milk – 1 liter
• Sugar – 1/2 cup

Method

In a non-stick pan put the coconut crushed and sugar and mixed together. Cook till all sugar melts and mixed fully with coconut crush. For flavor mixed elichi powder in the last and our filling is ready.

Now Pithe

Mixed rice powder with boiling water to make a smooth dough with the help of hand. Divide the dough into small balls. Take small balls in the palm and press it in the middle to make space for putting the filling. Put the filling in the middle and close it tightly the edges with hand. It will look like a small boat shape. 

Now for Milk 

Heat the milk in a high flame in a vessel. When the milk start boiling put the flame in lower stage then give the pithe(made with rice powder) slowly one by one. Boil the milk with the pithe in a low flame and stir occasionally till milk thicken and pithe almost done then put sugar and stir and cook till all sugar dissolved. Your sweet dice is ready to serve.

Rajasthani Churma Laddoo

Rajasthani Churma Laddoo

Ingredient

• Wheat flour -250 gms
• Ghee - 500 gms
• Khoya / Mawa - 150 gms
• Sugar (grounded) - 250 gms
• Soaked almond (finely chopped) - 50 gms
• Cardamom(small) - 4 nos
• Dalchini - 1 inch

Method

Melt 200 gms. of ghee and mix it to wheat flour. Make a stiff dough using little water. Make small balls with the dough. Heat rest of the ghee in a kadahi. Fry it till it becomes golden brown. Now Churn it into a grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini and the mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well and make small small laddoos of the churma’s. You can enjoy the taste of churma for many days if you keep it in an airtight box.