Deepavali, the festival of lights or the brightest festival of India is so close. Meeting Old friends, Family Gatherings, following traditions, Distributing Sweets, Enjoying Good Food, all that happens in this festival.
It’s our tradition to serve sweets to guests, but why only serve the good old Motichoor Ladoos, Rasgollas, Gulab Jamun, Rasmalai, etc,.. when you can make something new? Here I bring a Patakha Recipe to you! Mithai Patakha Parfait, not the one you’d eat as breakfast but the one you would be happy to eat as dessert. What all is in? Mini Gulab Jamoons to take care of the tradition, Pepper Shrikhand for that creamy element & cut down extra sweetness with black pepper, Popcorn Chikki to bring an exotic crunch to the dessert, Nuts to make it nuttier and finally Popping Candy for all that pops in the mouth or I must say Patakha 😉 !
Why delay, here’s the video & text recipe for you!
Mind you, I din’t eat that mug alone! 😛 That was made for 3 servings in one, as mentioned in the recipe notes you can make this in any sized glass you prefer. Shots are perfect for individual servings.. Don’t introduce the recipe to the guests and let them enjoy first and you get to see the surprise 😉
That’s all for today.. CookingShooking Team wishes you & your family a very very Happy Diwali 🙂
Deepawali or Diwali, the brightest festival of the year is here and this time around, we’ve curated two recipes for you to stir up, serve & impress your guests!
The best part? Both of these recipes are damn easy to make and are as scrumptious to the palate.. Why delay? Let’s get started.
Puri Chaat, a distance cousin of Raj Kachori. Easier to make, easier to impress your guests. I mean literally who can say no to a chaat. I can’t. Ofcourse, I’m a chatora. 😛
A crisp puri with bubbling hot vatana, ice cold sweet yogurt, tangy tamarind chutney, zingy coriander chutney, spices, sev, onions is this.
That’s easy ain’t it? Make it & Enjoy 🙂
This recipe was inspired by my relative Manisha Bhabhi, her mom makes a slight different version of this. She calls it Bhar ke Puri and she recently started blogging at www.foodnspoons.com. She shared her mom’s recipe for Bhar ke Puri with me years back, and since then I’ve been making it every now and then with different variations and it comes out great all the time 🙂 Check out her version here.
That’s all for today, one more diwali special recipe to come very soon! 🙂
There are a lot of times when you have guests over and you want to serve them something quick and fast, but it should be delish!
My aunt(or my dear Mamiji) served me this last time when I visited her.. She is a workhorse in cooking I must say, ask her anything to make and she’ll churn out for you in the least time possible, with the best taste and twists! She heard me & my dad talking about Shahi Tukda a night earlier, and voila next morning’s breakfast is sorted for her 😛 Okay, let me share how she made, She had used an cookie cutter to cut the bread pieces and then toasted them.. Then she made some thin rabri(usual method), and served in a bowl.. It was delish!
So a few days back, I thought to make this, but I was aiming to make this in a time-limit of 20 mins.. So, I made it by toasting bread in ghee, then making rabri using condensed milk+milk.. And also skipped the sugar syrup.. First two attempts were awry, but things were sorted on the third, and was delish.. So here it is, Let’s dig in to the recipe..
Shahi Tukda Recipe - Delicious & Healthier in 20 minutes | Healthier Indian Desserts
Milk - 1½ Cups (Full Fat)
Condensed Milk - ½ Cup
Bread Slices - 2
Ghee - 4-5 Tsp
Cardamom - 3-4
Saffron - few strands
Ghee - 4-5 tsp
Cashews, Almonds, Raisins - few
Edible Silver Leaf - to garnish (opt.)
Start by heating the milk in a wide big pan in high flame. Stir it once in a while.
Heat up another pan, add 2 tsp ghee along with the cashews and almonds.. Stir and shallow fry the nuts until light golden. Then add the raisins and continue stirring until they puff up, take down the nuts to a bowl.
Keep an eye on the milk, and stir it often. Toast/shallow fry the bread in the renaming ghee from the nuts.. Once the one side is brown, pour in about ½ tsp ghee in the uncooked side and flip and toast.. Add in the kesar to the milk, and stir it & keep on reducing.. (Timestamp : 8 mins)
After 2-3 minutes of the kesar being added, add the condensed milk to the milk and stir it.. And we're going to cook this for another 5 minutes..(Timestamp : About 10 mins)
Take the bread out from the pan after its done, then toast another bread, same way.. Just pour in some ghee in each side before toasting..
Keep stirring the milk often after adding the condensed milk to prevent it from sticking & burning to the bottom..
Crush the cardamom pods to make a powder.. The second slice of bread must have been done now, take it down..
After about 15 minutes have passed, and the rabri looks thick and bubbly, it's all ready! Lower the flame, add the cardamom powder and mix.. Switch off the flame!
Cut the bread slices into small triangles, also rough chop the fried nuts.
In a plate, place the bread, scatter a few chopped nuts then pour over some rabri.. Add some almond slivers, kesar and edible silver leaf.. Enjoy the heavenly delicacy 🙂
What are you waiting for, quickly make this and enjoy 🙂
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..
Hey, Here comes another sweet recipe, but this time its sugar free. Now-a-days more and more people are not able to eat a lot of sugar.. Have been getting a lot of requests for Diabetic Friendly recipes.. So, I thought to start with this Sugar free Rasgulla.. Yes, Yes, I used Sugar Free Natura which is nothing but sucralose and having a lot of it isn’t a good thing for diabetics. But I believe, having one in once in a looonnngg while doesn’t matter much ya? I’m not very much known to diabetics to be true as noone in my family is diabetic.. You can use any Sucralose in this recipe.. And even cut down the sugar to half, that is add 10 grams of Sugar Free Substitute. Without any much delay, let’s get on to the recipe.
Start by heating up the milk in a pan stirring regularly till it gets a boil. Shut off the flame, and let it cool for a minute.
Slowly pour in the diluted lemon juice stirring well until it separates into whey and cheese/chenna.
As soon as the milk curdles, strain it over a cheesecloth/muslin cloth which is lined in a colander over a bowl.
Pour cold water over the cheese to get it cold and get rid of acidic taste/flavor. Gather the edges and squeeze lightly. Tie it somewhere like on faucet / drawer handle and let the whey drip and excess moisture leave out for 30 minutes.
In a deep and wide vessel/pan add in 9 cups of water along with the sugar free substitute. Heat it up till it gets a roaring boil.
Once the chenna has been dripping the moisture for 30 minutes, take it out and see if it lightly crumbles and breaks its ready otherwise squeeze out the moisture from it. There needs to be a little bit of moisture in the chenna, but it should not be wet either.
Divide the chenna into equal sized balls. I made 15 out of it.
Drop the balls in the vigorously boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 10 minutes. Make sure the syrup if continuously boiling, adjust the flame accordingly.
After it has been cooked for 15 minutes in total, take them out to a bowl with minimal syrup to cover them. Boil the remaining syrup for another 5 minutes and then pour all together to the boil.
Let it cool to room temp, refrigerate then and enjoy! 🙂 Tastes best once rested for 7-8 hours, I prefer to make mine in evening and serve next day.
I used Sugar Free Natura which comes in powder form. I DO NOT recommend you to use the sugar free tablets/pellets as they might bring a bitter taste. You can use any sugar free which is sucralose. If you are thinking to cut down on sugar even more, feel free to add 10grams of it or even less.. But if you divide the sugar free and rasgullas, its less than 1 and a half sachets Per Rasgulla of sugar free that you usually add to your tea/coffee..
This is a must for you to try, And I hope you will definitely try 🙂 No compromise on anything, just tastes fantastic!
Happy Diwali 🙂 This time, my mom said, “I’ll prepare the namkeen’s and the mithai’s..” What could i say? I love the namkeen’s, mithai’s, vada’s and all the stuff she makes! Everything is made by my mom in this spread, except the kaju katlis which is made by me..
Hey Foodies, Here, I am with the perfect recipe of Rasgulla for you!! This is ought to be my favorite Indian Sweets.. I’ve failed, over 30 times to prepare this, Sigh! Just for you all.. Finally, after 4 months from my first try.. Here, I have the perfect recipe for you all!!
I would suggest, watch the video and see the consistency of the chenna to get the perfect rasgullas.. If the chenna is over kneaded, it wont work, if its less kneaded, it wont workout! So, see and consistency and prepare this… The key to get a perfect rasgulla is lying on the moisture content and the kneading.. Many recipes mention to knead for so and so minutes.. But the time depends upon the quality of chenna.. As i mentioned in the video..
Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth/dupatta/cheese cloth.
Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again.
Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander.
Wash the chenna with some cold water. This will remove the lemon thing and will also help in making soft chenna.
Gather the sides, and lightly squeeze the chenna. Dont apply much pressure. Lightly squeeze. After that, hang this for 30 mins in a kitchen tap or a cupboard.
While the chenna is hanging, take a pot which is wide and is deep. The more the deeper and wider, the better! I took a cooker which is of 3.5l. Any pot works as i dint close the lid of it.
Add 10-11* cups of water to the cooker and 2 cups* of sugar. Heat that up!
Take the chenna out from the cheesecloth, it should be dry* but moist*. Start kneading this.
Kneading time depends upon the quality of milk. I wont give a specific time, just knead until it gathers all together, no lumps and bumps are there. And some fat will start releasing, as soon as it starts releasing, stop there and make balls. Make smooth round balls of about 1" diameter.
You would need atleast 4" of sugar syrup in the pot you are cooking and atleast 10" of width. Calculation behind it is, the 1" will expand into 2", and you atleast need 2" more for the rasgulla to swim in the syrup to ensure it is round. The more the height and width, its better!
Now when the syrup is boiling, add the balls into it and cover it. Setup a timer of 15 mins! The water should be continuously vigorously boiling.. I keep the flame on the higher side!
After 5 mins, open the lid once, and stir with utter care. Cover and do the same after 10 mins.
As soon as the timer rings, transfer the rasgullas to a bowl with a good amount of syrup!
Now the most patienctic thing, you'll need to wait for a 6-7 hours..
After 6-7 hours, it'll be soft, juicy, moist, spongy, it'll hold its shape and will be heavenly!
Serve it cold!
Milk - Use Full Cream Fresh Cow Milk for best results.. Most of my failed attempts are due to the milk.. It has to be Pure! Sugar - Sugar quantity depends upon the pot size. The ratio of sugar water i prefer is 1:5. Chenna - It has to be dry but also should have a little amount of moisture. If the chenna is dry, rasgullas will be dry/will dilute with syrup. If it has much of moisture, rasgullas will be flat/dilute/crack.. Kneading - Follow this simple rule, knead until it starts leaving the fat/ghee! Once you feel the plate and your hands are getting greasy, make balls and cook! Rasgulla Size - You can make them smaller or big, its up to you! Ideal size if 1 inch diameter when raw. It'll be double in size when cooked! Sugar Syrup - You need atleast 4" or more of deepness of sugar syrup in the pot you are using for making this to ensure they remain round while cooking. Pot's width should atleast be 10 inches. Sugar Syrup should be continuously boiling while they are cooking! You can clean the sugar syrup if you want crystal clear sugar syrup. To do so, add 2 tablespoon of milk to boiling sugar syrup. Remove the scum which will float in just another 10 seconds. And then cook the rasgullas. You can use any pot with a lid. Ideal size of pot for 8 rasgullas: 10 Inch Width 6-8 Inches Height! You can cook upto 10 rasgullas in this big cooker and this much syrup. But i make 8 or less to be on the safer side! Sugar syrup can be used again to make this delicacies again. Sometimes i make these in batches when making more than 10!
I love it the next day, but my craving does not let it stay it for that long.. They get finished as soon as they are cooled.. Feel free to ask me any queries about this.. I have the solution of this rasgulla.. Whether its dry rasgulla, or flat, or the rasgulla broke into syrup, or they cracked, or they diluted into syrup or so.. 🙂 And dont worry, even they go awry, we have solutions for them..And one can make something out or other from it.. Its easy to make, but its tricky! Try it and let me know the outcome!!
Gulab Jamun is one such sweet dish I start craving for just when its name is called out for or just in a random food discussion. This warm and soft gulab jamun literally melts in mouth, and one forgets the count of how many they’ve had eaten. And, this is the best part, cause when we buy stuff from the sweet shop vendors we do love it but somewhere, we do feel it is not so great to eat a whole lot of gulab jamuns or any other sweet in abundance.
For Sugar Syrup: Add 1 and half cups of water and 1 and half cups of sugar to a big pot. Mix it well, bring it to a roaring boil. Test by dropping one drop of syrup to a bowl of cold water. If the syrup mixes with water after sinking, its ready! We do not require any thread consistency.
Keep aside and add some crushed cardamom pods and saffron strands to it.
Knead chenna until well combined. Keep aside. Knead khoya until smooth and soft.
Mix chenna and khoya. Knead for 2 minutes. Add maida and baking powder to the mixture and fold it all together for completely soft dough. If your dough seems a bit dry, add a tsp. of water/milk to it.
Make filling for Gulab Jamun: one tsp. of cardamom, few strands of saffron, and 1 tbsp. of pistachio. All mixed together.
Make 6 portions out of the mixture by stuffing a bit of the stuffing we prepared.
Heat up ghee. Turn off the gas. Ghee should not be hot. It should just be warm. Slowly, add the balls and let them sink into the ghee. Once it rises, start stirring slowly, creating round turns into the pan so that the balls move and get the color and fried from all sides.
Once, the Gulab Jamuns are of the color you had been searching for, transfer it to the warm enough sugar syrup.
Top the bowl of soft gulab jamuns with some rose water. Let it be in syrup for 4-5 hours. I prefer to eat the next day!
Serve hot by heating in a microwave or in a stove top. Garnish with pistachios and saffron strands.
Sugar syrup should be warm enough while adding the fried balls. Use homemade chenna and mawa for better results. Baking powder is a finger dash. Dough should be soft and smooth. Use Milk/Water to make it soft if its stiff. For frying, I would suggest a saucepan as shown in video. Make sure ghee has to be warm when balls are added. And you need to fry them in very low flame. Otherwise they will be raw from inside! It will take 8-15 mins to fry one batch. Continuously stir the ghee to ensure great color. Soak gulab jamun in syrup for atleast 4 hours before serving. Taste great next day bdw!
I would love to hear you in the comments section below.