Cook Without Book

Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A well made rasmalai well melt in your mouth. Preparation Time:   30 mins. Cooking Time:   60 mins. Makes 16 rasmalai.  Ingredients For the rasgulla discs  1  recipe  chenna 1 tsp   plain flour (maida)  for dusting For the sugar syrup  5 cups   sugar 1/2 cup   milk For the saffron flavoured milk  1 ltr   full fat milk 1/4 cup   sugar a few  saffron (kesar) strands  dissolved in  milk 1/4 tsp   cardamom (elaichi) powder Other ingredients  2 tsp   plain flour (maida) For the garnish 2 tbsp   pistachio slivers Method   For the rasgulla discs Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no c...

Gulab Jamun Deep fried sweet dumplings stewed in sugar syrup Cooking Time:  10-15 minutes Servings Preparation Time:  20-25 mins   Category:  Veg I ngredients • Mawa (khoya) 1 1/2 cup • Chenna 1/4 cup • Soda bicarbonate 1/4 teaspoon • Refined flour (maida) 3 tablespoons • Green cardamom powder 1/4 teaspoon • Sugar 2 cups • Ghee to deep fry Method Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.   Chef's Tip Temperature of the oil should be low or the jamuns will rem...

Rasgulla  is a cheese-based, syrupy sweet dish popular in the Indian subcontinent,  particularly in the  Indian  state of  Odisha . The dish originated in Odisha.  The dish is made from ball shaped dumplings of  chhena  (an Indian  cottage cheese) and  semolina  dough, cooked in light syrup made of  sugar .  This is done until the syrup permeates the dumplings. Ingredients For The Rasgullas 1 recipe   chenna 1 tsp   plain flour (maida)  for dusting For The Sugar Syrup 5 cups   sugar 1/2 cup   milk Other Ingredients 2 tsp   plain flour (maida) Method   For the rasgullas Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it. For the sugar syrup Combine the sugar and milk with ...