Food blogger Priyadarsini Raj shares two delicious Indian sweet recipes to bring in the New Year.
You can share yours too!
Here's how to make Rasgulla:
- 1 litre full fat milk
- 1 1/2 tbsp lemon juice
For sugar syrup
- 2 cups sugar
- 5 cups water
- 6 pieces cardamom
- 1 tbsp rose water
- Squeeze some lemons to get 1 1/2 tbsp of lemon juice.
- Take milk in a pot and put it on high flame. Let it come to a boil.
- Once it boils, take it off the flame and let it sit for one minute.
- Add lemon juice and mix gently. The milk will curdle and greenish water will separate from the milk solid.
- Line a sieve with muslin cloth and place it over a big bowl. Strain the milk solids.
- Take a big bowl of cold water and wash the chenna well. Rinse it in three changes of water.
- Squeeze it gently with your hands to remove excess water. Tie a knot and hang it to drain for 30 minutes.
- After 30 minutes, take the chenna in a bowl and knead it gently into a soft dough.
- Take a small portion of the dough and roll it in your palms gently till you get a smooth ball.
- Repeat with the remaining dough.
- Take sugar and water in a large pot and mix well so the sugar melts. Add cardamom and put it on stove and let it come to a rolling boil.
- Drop the balls into the sugar water and cover it with a tight lid. Cook it for 8 to 10 minutes till the ball has tripled in volume. You can use pressure cooker as well. One whistle is enough.
- Take it off the heat and let it sit for 15 minutes.
- Transfer it to a bowl and chill it for 5 to 6 hours.
- 1 cup besan
- 1 cup sugar
- 1 cup ghee
- 1 cup water
- Put one tsp of ghee in a non stick pan.
- Add besan flour and roast it till it begins to turn golden brown and gives a roasted aroma.
- (Optional) You may then sieve it once so that there are no lumps.
- Transfer it to a bowl and allow it to cool.
- In a pan add sugar and one cup water and stir the sugar in water until it dissolves. Allow it to come to boil.
- Turn the flame to low and stir until you get a one string consistency -- it should feel sticky between your fingers.
- Add roasted gram flour and continue to stir until it mixes well and the consistency is smooth.
- Heat the remaining ghee and add it to the mixture. Mix well.
- At one stage, the mixture will not be sticky any more.
- At this stage, take it off the flame and pour it on a ghee greased plate. Don't flatten it. It will spread beautifully by itself.
- Cut it into squares or diamonds as per your wish while it is still hot.
- Sprinkle some granulated sugar over the top and allow it to cool and set.
- Enjoy your Mysore Pak.
Photo: Priyadarsini Raj
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