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Cheesy Gujiyas Recipe | Easy & Delicious Indian Snack | Snack ON!

Hey Foodies,

Cheesy Gujias, or Pockets.. These are delightful!


The thought, these cheesy gujias were to be a part of Fusion Diwali.. Then, a part of holi recipes.. But they are here now, after holi.. Cause you know right? You don’t a reason to make ’em!


Crisp and Flaky Pastry, filled with cheese, nuts, veggies is lovely! Let’s get to the recipe..

Read the text recipe:

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  • Flour - 1 Cup
  • Oil - 1½ Tbsp
  • Water - to make dough
  • Salt - to taste
  • Corn - 4 tbsp
  • Peas - 3 tbsp
  • Raisins - 2 tbsp
  • Toasted Nuts - 2 tbsp
  • Salt - a pinch
  • Sugar - ½ tsp
  • Cheese - ¾ Cup
  • Oil - to fry
  1. In a mixing bowl, add 1 cup flour, ½ tsp sesame seeds, 1½ tbsp oil/ghee, salt as per taste. Get your hands in and incorporate the oil well with the flour.
  2. Add little water at a time, and make a firm yet pliable dough. Do not knead, just form into dough using sufficient water. Cover and keep aside for 15-20 minutes.
  3. For Stuffing: Mix - Cheese, Peas, Corn, Raisins, Toasted Nuts, ½ tsp sugar, a pinch salt. Keep aside.
  4. Divide the dough into 8 equal portions. Heat up oil for deep frying.
  5. Take a portion of the dough and start rolling, Roll it to about 3.5" - 4" diameter. Apply water in the rim and put in a good tablespoon and half of stuffing or more. Gather the edges from one side, and shape it to a half moon(something like a hand pie or calzone in looks). Crimp the edges by folding or using fork. Make all in similar way.
  6. Fry these in medium flame, until golden brown. Get them down to a kitchen tissue to absorb excess oil and serve hot! Enjoy!!
Recipe for Green Chutney: Take a bunch of coriander leaves, ½" ginger, 1 green chili, 1 tomato, salt to taste, ½ tsp cumin seeds and blend to a paste. Enjoy!


Make them now, because you literally can’t stop, they are sooo delicious specially with the green chutney..

That’s all for today, Thanks! 🙂



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5 Drinks and Mocktails Recipe | Five Super Easy Indian Colorful Holi Recipes

Hey Foodies,

Festival of colors is all here, Wishing you a very Happy Holi! May god fill your life with all the colors!



Okay, Let me not go into the history of the festival.. In this Festival of Colors, why only play with colors? Let’s make a few colorful drinks which are easy to make and will keep you cool and refreshing!


Let’s start with the video recipe:

Now its time to go through each recipe in detail..

1. Kiwi Mojito


Mojitos are great.. But I like mine fruity! So here’s kiwi mojito with lots of kiwi! Feel free to make two servings of Mojito using the amount of mix we are making!

Time : 2-3 minutes

Servings : 2


  • Kiwi Fruit – 1 Chopped
  • Lemon Wedges : 2
  • Mint Leaves : a couple leaves
  • Sugar Syrup – as per strength
  • Sparkling Water / Club Soda – To top up the glasses
  • Ice Cubes – as required


  • In a mortar and pestle or a cocktail muddler, add in the chopped kiwi, lemon wedges and mint leaves. Muddle it well.
  • Transfer to a glass, add sugar syrup(about a tablespoon and half or so), and top the glass up with ice cubes. Pour in the sparkling water and serve! Enjoy!



2. Strawberry Sharbat


Sharbats are a good part of our Indian appetite, we have so many of them! Add this one to the list, Strawberry Sharbat with Sabja Seeds! Sweet, Energetic, Refreshing and loaded with Real Strawberries!

Time : 20-25 Mins(Cook Time) + 2-3 Hours(Cooling / Idle Time) + 2 Mins(Serve Time)

Servings : 3


  • Strawberries : 1/2 Cup [Chopped, I used Frozen]
  • Lemon Juice : 1 1/2 Tsp
  • Sugar : 1/2 Cup
  • Crushed Ice : as desired
  • Sabja Seeds : 1/2 tsp [soaked in 1/3 cup water for 1 hr]


  • In a pan, add in the chopped berries, along with 1 1/2 Cups of water, 1 1/2 tsp lemon juice, 1/2 cup sugar. Stirring regularly cook this till it is thick, syrupy and most of the berries are mashed. You can remove the white scum while it is cooking.
  • Test it by pouring a drop of two in a plate. Let it cool down, then kind of touch it with your index finger and stick your thumb to index finger and pull. Something like we test sugar syrup. It should have a small slight string forming.
  • Strain this and make sure to use a spatula and press down every bit and piece, only seeds should remain up. Also collect the mix from bottom of the strainer. Let the mixture cool down.
  • Take a glass, add a couple of tablespoons of the mixture, a little bit of crushed ice and then add water to fill the glass. Enjoy!




3. Black Grape Soda / Angoori Soda


Masala Soda is something we all enjoy, it is not only delicious but great for stomach as well.. Here’s a fruity punch to the soda.. My mom liked this one the most! 🙂

Time : 2-3 Minutes

Servings : 1


  • Black Grape Juice
  • Sugar Syrup
  • Black Salt
  • Roasted Cumin Powder
  • Lemon Juice
  • Frozen Grapes or Ice Cubes
  • Club Soda


  • Fill a glass 1/3 way with the black grape juice, add 1 tsp lemon juice, 1 tbsp Sugar Syrup(or as per strength), 1/4 tsp cumin powder, 1/4 tsp black salt. Mix well.
  • Add frozen green grapes or ice cubes, and top the glass with Soda. Enjoy!




4. Orange Mocktail


Orange Juice, with a little black salt, lemon juice, sugar and sparkling water. Simple, and refreshing.


  • Orange Juice
  • Black Salt
  • Lemon Juice
  • Sugar Syrup
  • Crushed Ice
  • Sparkling Water



  • Fill a glass 1/3 way with Orange Juice, add a pinch of black salt, few drops lemon juice, 1 tsp sugar syrup.
  • Add some crushed ice, top the glass with sparkling water and Enjoy!




5. Mango Smoothie


Mangoes, who doesn’t love them? Here’s a super easy mango smoothie with some ice cream 🙂

Time – 2-3 Minutes

Servings – 2


  • Thick Yogurt – 1 Cup [Chilled]
  • Mango Puree – 1 Cup [Chilled, I used frozen puree, which i thawed]
  • Powdered Sugar – 2-3 Tbsp
  • Ice Cream – 1 Scoop
  • Saffron – a few


  • In a jug/blender add all the ingredients except saffron and whiz it up.
  • Serve in a glass, top with some saffron if you wish. Enjoy!


So what are you waiting for, Make these recipes and Enjoy Holi through food as well! Happy Holi, Play Safe, Use Organic Colors(or maybe just make these colorful recipes and serve your guests and celebrate a No-Pollution Environment Friendly Holi) 🙂

That’s all for today! Thanks..

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Motichoor Laddo Recipe | Perfect Motichur Laddus – Indian Sweet Secrets Revealed

Hey Foodies,

Motichoor Laddu, or Motichur Laddos is a weakness of many.. I mean literally, who doesn’t like these Laddus which are made up of Fried droplets/pearls of Chickpea Flour, simmered in sugar syrup and shaped into balls?

Image Shot the Next Morning.

These, right these, are homemade.. Don’t you agree? Try it to believe it.. As soon as I posted the Motichoor Donuts, the requests for this Motichoor Laddus instantly took a peak.. So here’s my Perfect Recipe for you to make the Real Motichoor Laddus.

Image shot after 2 hours being made.

I’m stressing on real, ask me why? Cause I’m just too skeptical about things.. Many of you might have gone through the recipes available online.. Mostly which either calls for Making Normal Boondi’s and crushing them in a food processer/blender or Soak the Mini Boondi’s in syrup like for Normal Boondi Laddus.. Common guys, these are special, These are made by making miniature pearls, then simmering in sugar syrup.. Look, Look at the pearls which, absolutely round, and perfect!

motichoorladdu4 motichoorladdu5

So, without talking much here’s the recipe and then the Tips & Tricks in the Notes Section.

WARNING : “Pretty Long Recipe Ahead, Go slow with patience.”

If you feel the recipe is over-exaggerated, I’m sorry it needs to be, Watch the video first for a better understanding.

I presume, Motichoor Literally means the motis/pearls breaking easily. Choor is an Bengali Word I believe, and choor means break/crumble/crush.

Video Recipe:

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Serves: 500grams
  • Besan / Chickpea Flour – 1 Cup / 125 grams [Coarse Variety]
  • Water – 235 Ml [Or as required to make watery batter]
  • Kesar Orange Food Color – Few Pinches
  • Ghee – ¼ Tsp + For Frying
  • Sugar – ⅔ Cups + ¼ Cup / 180 Grams
  • Water – 90Ml
  • Cream of Tartar / Tartari – 1 Small Pinch [Use 1-2 drop lemon juice/1 pinch citric acid instead]
  • Rose Water – ½ Tsp
  • Melon Seeds / Char Magaz – 1 ½ Tbsp {More or less}
  1. Start by mixing the besan, a pinch of kesar food color, ¼ tsp ghee in a bowl. Add water little by little and make a batter. Keep aside some of the water(if measured as shown), or make a medium thin batter using water as required. Let the batter rest for 15-20 minutes minimum.
  2. Add more water and make a super thin, “Watery” kind batter. Heat ghee to fry the Motichoor boondis, in a kadhai/pan.
  3. You’ll need a Jhara for making the miniature boondis, the finest one. Place a stand/container or some sort of thing near the pan with ghee. Make sure to keep a cloth below and above the container. The height of the container should be a couple inches above the pan.
  4. On the other side, keep a plate/tray where you’ll keep the fried boondis in. Above the plate, either keep a strainer or a colander so that the excessive ghee can come out. To make these miniature boondis, its advisable to have someone help you.
  5. To make these, you’ll need to consistently beat/hammer/tap down your jhara’s handle in the container and the face of jhara should be over the pan. While someone who is helping you would add a ladle full of the watery batter. And the miniature boondis would fall into the super-hot/little less hot than smoky ghee.
  6. As soon as you feel all the batter has been dropped into the hot ghee, take the boondis out from the ghee. I mean instantly take them out. You don’t want to over cook them, they’re smaller than a mustard and would cook in a second as the ghee is super hot as well. Keep the fried boondis over a colander/strainer.
  7. Like so, make the miniature boondis by smashing/hammering down the jhara’s stem/long handle over the container while someone adds a ladle full of batter to it and the boondis would fall into the super hot ghee and it’ll fry in a jiffy. Take them out and place in the strainer. Keep taking the boondis out from the strainer and keep in a bowl so that all boondis get a chance to leave the excess ghee.
  8. After all the boondis are made, let them rest for 10-15 minutes.
  9. To make the syrup, add the 180grams of sugar and 90ml of water in a pan. Add a pinch of kesar food color, a pinch of Cream of Tartar/Tartari and the rose water.
  10. Heat it up and let the sugar dissolve, and switch over to a very very low flame. If your stove doesn’t have a very slow flame, switch off the flame. The flame should be such low as its closed to being switched off.
  11. Add the boondis in and start stirring it. Cooking these boondis is a critical and tricky step, if you cook this less it won’t form into laddos and even if it forms it may remain kinda chewy and wet. If you cook it more, it’ll be hard and all the goodness of a melt in mouth motichoor would be void.
  12. Cook it in very very low flame, just until it starts leaving sides. If you had switched off flame, switch it on after 2 minutes to the lowest flame and Cook it till Just Starts Leaving Sides. Once done, switch off flame and cover and let it be like so for 5-6 minutes.
  13. Take the mixture out from the pan into a plate and spread it. Add the char magaz/melon seeds and let it cool down completely. You have two options; either make the laddus and keep them for 4-5 hours or let this mixture rest for 4-5 hours then make the laddus. I make as soon as it cools, then let them rest. I prefer to shape and then rest.
  14. Shape these into laddus and then cover these and let these rest for 4-5 hours minimum. More the better, but one cannot resist any more. By this time happens, the boondis get softer, sweeter and just like a motichoor laddo should be.
  15. As the time passes, and if you had made them before and let them rest which may result in slight odd shapes, you can roll them between your Ghee Greased/Wet Palms again to make them round and shiny. ENJOY!
TIPS / Tricks / Do’s and Don’ts:

Besan : For this recipe let me explain. Basically you need a coarse besan. Bombay Besan and the Normal/Coarse Besan are the normal two kinds. Bombay Besan is a fine variety of besan, usually used in the fritters. And the coarse variety which is ground coarse, specially used for Mithais, such as this, besan ki burfi, laddo and so on. Try to find the coarse variety and use it, if unable to you could try replacing 1½ tbsps of besan from 1 cup of besan with semolina/suji. Though, its best to find a coarse variety which is easily available.

Thickness of Batter : Plays a important Role, Make sure the batter is of watery consistency. It Should Not Be Thick. If its thick, the jhara’s holes may get jammed or the batter may get a little collected beneath the holes resulting in thicker/bigger boondis. On the other hand, it should not be way too diluted, it should have a like consistency.

Consistency in Tapping : Make sure you tap/hammer your jhara’s long handle in the container/stand consistently. If you do it slowly, you may get a Fried Pancake or Lumps of Boondi / Large Boondis. *DO THIS UNDER ADULT SUPERVISION IF YOU’RE NOT AN ADULT LIKE I DID.* Be paitent, and don’t rush there’s smoky hot ghee which you’re working with.

Frying the boondis : These motichoor boondis are even smaller and a mustard and the ghee is as hot as it would smoke which means as soon as it goes to the ghee it gets cooked in a jiffy. Make sure you take them out instantly. Also make sure you let the boondis get rid of excess ghee. And time to time transfer the boondis to a bowl so that all the boondis are excess-ghee-free.

The syrup : As soon as the sugar melts transfer to a very very low flame and add in the fried motichoor boondis. For the moti(s) to choor you need to cook them in such a way that they absorb the syrup and get soft. I presume, the mithaiwalas make in a large quantity which means the syrup cools down tremendously and then takes a good time and the boondis get cooked well and soak the syrup well. At home, you need to either switch off the flame and add the boondis and after two minutes turn it on to the lowest flame or place it in such a flame that it is close to the flame being switched off. My hob has a very small burner I used that.
Cooking this mixture till such that it starts leaving sides may turn these laddos dry, which motichoors aren’t. So you need to use something acidic, which will prevent the crystallization/drying of it. You can use a drop of lemon juice or citric acid or a tiny pinch of cream of tartar or as popularly known in hindi as “tartari”. One way of testing whether the cooking in syrup is done or not is by “grabing a boondi and pressing/trying to choor the boondi.” If it choors well its ready. Note : The known texture of super soft and melt in mouth is going to come with time. The boondis of the motichoor laddo would go even softer and as found in shops as you keep it to rest, it is kinda firm when you shape it.

The final wait : You need to either keep the mixture for quite a time like for 4-5 hours or shape the laddus then keep them for atleast 4-5 hours. This does many things; Mingles the flavors; Makes the boondies super soft and melt in mouth and just like available in market which now may be a little firm; laddos would get sweeter.



So, If you are still with me, That was my perfectt recipe to make Motichoor Laddus.. Perfect round miniature boondis simmered in sugar syrup! Make and enjoyy.. 🙂 This was again a recipe, that took a lot of time and effort to develop.. Specially more effort.. Finally, one day tried making with thin batter and it came great! So, definitely takes some effort but is out of the world! That’s it for today..



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Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali


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..!

Coconut Macaroons Fusion D (1)

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!

Coconut Macaroons Fusion D (2)

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 🙂

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Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali
  • Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
  • Melted Chocolate - As Required
  1. Preheat your oven to 160 C.
  2. 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.
  3. 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.
  4. 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..


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Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali


Festive Season is here, and here I bring a dedicated series to it.. #FusionDiwali it is!


Today, let’s make something so delicious from the scrumptious motichoor laddos! Its Motichoor Filled Donuts.. 😀



Here’s the easy recipe for you..

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Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali
  • Plain Flour - 1¼ Cup (+1/2 Cup for dusting)
  • Milk Powder - 2 Tbsp
  • Rose Water - ½ Tbsp
  • Warm Milk - ¾ Cup
  • Powdered Sugar - ⅓ Cup
  • Yeast - ¾ Tsp
  • Butter - ¼ Cup (Soft, but not melted)
  • Oil - To Fry
  • For Filling - ½ Cup Milk
  • Custard Powder - ½ Tbsp
  • Sugar - 2 Tbsp
  • Motichoor Laddos - 3(Normal Sized broken down.)
  • Pistachio - 2 Tbsp (Chopped Fine)
  • For final decoration - Silver Leaf - as required
  • Motichoor Laddos - 12 (Very small sized)
  • Pistachio - 2 Tbsp {Chopped Fine}
  1. In a bowl, add the milk, sugar and yeast. Mix and keep aside for 10 mins.
  2. To a mixing bowl, add the 1¼ Cup Flour and 2 tbsp milk powder. Add the milk mix and make a sticky paste kind of dough. Add the soft butter and knead it for 5-6 mins.
  3. Cover and keep the dough to proof for an hour.
  4. After one hour, take the dough out and sprinkle flour little at a time until you get a roll-able dough.
  5. Roll the dough out to ½" thickness sprinkling flour if needed. Use a donut cutter or a glass and a bottle cap to make doughnuts.
  6. Keep the doughnuts in flour dusted plates/trays for another hour to proof.
  7. For the Filling : In a saucepan, add the milk and bring it to a boil. Mix the custard powder with 2 tbsp of cold milk and pour that in to the boiling milk along with sugar.
  8. Stir it well and cook till it gets bubbly and thick. Pour the custard over the broken motichoor ladoos. Mix well and keep the refrigerator for an hour to chill.
  9. Heat the oil, and add the donuts in medium hot oil. Fry until golden. Transfer to a kitchen towel for the excessive oil to soak in and then let them cool down to get soft.
  10. Once the doughnuts get soft, take a knife and make small slits in the outer or inner cucircumference of it and then fill the filling in them generously using a piping bag.
  11. Apply sliver leaf in the doughnuts and then place motichur ladoos on top of the donuts. Sprinkle some pistachios and ENJOY!
Watch the video as well:


Ohh, look at these. dont these look appetizing with all the filling inside? Motichoor Laddos, are so scrumptious on its own.. Just feel what would the combination be like 😉 😀

Well, Bye for today.. More fusionifed dishes coming this week, Stay Tuned ♪ ♫ ♪ 🙂


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Sugar Free Rasgulla Recipe – Bengali Rasgulla with Sugar Free | Sugar Free Sweets

Hey, Here comes another sweet recipe, but this time its sugar free. SFRasgulla1 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.

Video time:

Text recipe:
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Sugar Free Rasgulla Recipe - Bengali Rasgulla with Sugar Free | Sugar Free Sweets
  • Fresh Raw Pure Cow Milk - 1½ Liter
  • Sugar Free Natura - 19 Grams (READ NOTES)
  • Lemon Juice - 2 Tbsp (Mixed with 2 tbsp water)
  1. 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.
  2. Slowly pour in the diluted lemon juice stirring well until it separates into whey and cheese/chenna.
  3. As soon as the milk curdles, strain it over a cheesecloth/muslin cloth which is lined in a colander over a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the chenna into equal sized balls. I made 15 out of it.
  8. 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.
  9. 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.
  10. 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..

SFRasgulla2 This is a must for you to try, And I hope you will definitely try 🙂 No compromise on anything, just tastes fantastic!

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Kesariya Thandai Recipe / Bottled Liquid Thandai Concentrate Recipe

Hey Foodies..

We all, get a bottle of that thandai and relish as well.. But why buy when you can make

at home?

Thandai IR (5)

And, the freshness in homemade one is so epic that you wont buy any more and prefer to make it at home….

Thandai IR (3)

Lets start..

Thandai IR (4)

Looking for text recipe?
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  • To Soak - Almonds - 3 Tbsp
  • Pistachio - 1 Tbsp
  • Cashew - 1 Tbsp
  • Poppy Seeds - 1 Tbsp
  • Melon Seeds - 1 Tbsp
  • Other: Sugar - 1½ Cup
  • Gulkand/Rose Petal Preserve - 2 Tbsp
  • Pepper - 1½ Tsp {Or less if you wish}
  • Cardamom - 6
  • Rose Water - 1 Tsp
  • Saffron - ½ Tsp {Soaked in 1 tbsp water for 30 mins}
  1. In a bowl, add the ingredients mentioned under "To Soak" followed by a cup of water and keep aside for 4 hours. Over night is best!
  2. Add the soaked mix to a blender along with pepper, cardamom, rose water, gulkand. Blend to a smooth paste.
  3. Heat a saucepan, add the sugar along with a cup of water. Once the sugar dissolves, add the saffron along with the paste. Stir well and cook for 15 minutes.
  4. I like my concentrate on the thin side, so i keep adding some water if it gets too thick. Once cooked for 15 mins, let it cool to room temp.
  5. For making thandai, take 1 cup of milk and about ¼ cup to ⅓ cup of this and give a whiz. Serve cold!
If you make your concentrate thin like me, you would need to add less of it while making thandai. Totally upto you.

Thandai IR (7)

You gotta try this cause, nothing is comparable to our Indian Cooler… So, try, and let me know how it goes 🙂

That’s it for today!

Hope to hear from

you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!


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Kesar Pista Kulfi Recipe | Kulfiness

Hey Foodies,

After Beat the Heat With Ice Creams many of you have been asking for some kulfi..


The classic, the best and the most cherished, Kesar Pista Kulfi Recipe comes in 🙂


See, looks familiar right? The beloved grainy yet creamy texture! <3

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Kesar Pista Kulfi Recipe | Kulfiness
  • Milk - 1 Liter
  • Cream/Malai - 4 Tbsp
  • Sugar - ½ Cup
  • Saffron - Few Strands
  • Cardamom - 4-5 Pods
  • Pistachio - 1½ Tbsp
  • Almonds - 1½ Tbsp
  1. Start by heating a pan with the milk. Once it gets a roaring boil, add a huge tablespoon of it to the saffron and keep aside.
  2. Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes.
  3. Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
  4. Switch off the flame, add the cardamom and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
  5. Take the kulfi moulds out, use a butter knife and loosen the edges. Serve and enjoy.

That’s irresistible, Jog straight into your kitchen then cherish your sweet memories 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Bengali Sponge Rasgulla Recipe

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..

Rasgulla 2

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Bengali Sponge Rasgulla Recipe
Recipe type: Dessert
Cuisine: Indian
  • Milk* - 1 Liter
  • Sugar - 2 Cups*
  • Lemon - 2-3 Tbsp
  1. Heat milk, stirring occasionally.
  2. Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth/dupatta/cheese cloth.
  3. 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.
  4. Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander.
  5. Wash the chenna with some cold water. This will remove the lemon thing and will also help in making soft chenna.
  6. 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.
  7. 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.
  8. Add 10-11* cups of water to the cooker and 2 cups* of sugar. Heat that up!
  9. Take the chenna out from the cheesecloth, it should be dry* but moist*. Start kneading this.
  10. 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.
  11. 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!
  12. 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!
  13. After 5 mins, open the lid once, and stir with utter care. Cover and do the same after 10 mins.
  14. As soon as the timer rings, transfer the rasgullas to a bowl with a good amount of syrup!
  15. Now the most patienctic thing, you'll need to wait for a 6-7 hours..
  16. After 6-7 hours, it'll be soft, juicy, moist, spongy, it'll hold its shape and will be heavenly!
  17. 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!!

Use Leftover Syrup: Make Pudas:

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Gulab Jamun Recipe | Traditional Desi Style

Hey Foodies,

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.


Simple ingredients and heavenly taste!

Heres the Mawa recipe:
Chenna is here:
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Gulab Jamun Recipe | Traditional Desi Style
Recipe type: Dessert
Cuisine: Indian
Serves: 6
  • Sugar - 1½ Cup
  • Water - 1½ Cup
  • Rose Water - 2 tbsp.
  • Saffron - Few Strands
  • Cardamom - ¼ Tsp
  • Khoya - 90 gm
  • Chenna - 25 gm
  • Maida - 1 tbsp.
  • Baking Powder - 1 Pinch
  • Saffron - few strands
  • Pistachio - 1 tbsp
  • Cardamom - 1 tsp
  • Ghee - for frying
  • Water - as needed
  1. 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.
  2. Keep aside and add some crushed cardamom pods and saffron strands to it.
  3. Knead chenna until well combined. Keep aside. Knead khoya until smooth and soft.
  4. 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.
  5. Make filling for Gulab Jamun: one tsp. of cardamom, few strands of saffron, and 1 tbsp. of pistachio. All mixed together.
  6. Make 6 portions out of the mixture by stuffing a bit of the stuffing we prepared.
  7. 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.
  8. Once, the Gulab Jamuns are of the color you had been searching for, transfer it to the warm enough sugar syrup.
  9. 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!
  10. 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.

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Until then, Happy CookingShooking!

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