New Delhi, February 28, 2018: Ingredients for RasgullaChaat Recipe

how to make

preparing the chenna:

  1. take milk in a pan and keep it to boil on a low to medium flame. i used organic cow milk which does not have much fat. if you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. you have to remove the thick layer of malai, before you proceed with the making of chenna.
  2. so when the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.
  3. keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.
  4. when the milk comes to a boil, then reduce the flame to its lowest. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you. depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. instead another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don’t need to rinse the chenna in water later.
  5. as soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey. if the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.
  6. now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.
  7. gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.
  8. now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.
  9. place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

preparing the rasgulla balls:

  1. after 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.
  1. with the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead. this kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.
  2. knead to a smooth ball of chenna.
  3. now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
  4. prepare all small balls this way. cover all the chenna balls with a moist muslin or kitchen towel and keep aside.

preparing sugar syrup for rasgulla:

cookingrasgullas:

  1. the rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame.
  2. slid the rasgullas gently into the sugar solution.
  3. once all the rasgullas have been added to the sugar solution, shake the pan. don’t stir the rasgullas with a spoon. just gently shake the pan.
  4. cover immediately with a lid and let the rasgullas cook. keep the flame to a medium or medium high.
  5. after 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. shake the pan. adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.
  6. cover again and continue to cook.
  7. after 4 minutes, again add ¼ cup of the reserved sugar solution. cover and again cook for 2 minutes. i cooked for 10 minutes. the timing will vary depending on the thickness & quality of pan, the depth of the pan and flame intensity.

to check the doneness of rasgullas:

  1. there are two ways. first place the rasgulla in a bowl or cup of water. if the rasgulla sinks to the bottom its cooked. second method is to press a small portion of the rasgulla with your finger. if the pressed portion bounces back to its original shape, its cooked
  2. once the rasgullas are cooked, switch off the flame and keep the pan down.
  3. now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. cover and keep aside.
  4. let the sugar solution in which the rasgullas were cooked, become warm. then add this to the serving bowl containing the rasgullas.
  • SevPuris of the rasgullas 1 cup
  • Chaat masala 2 teaspoons
  • Carom seeds (ajwain) 1/2 teaspoon
  • Red chilli powder 2 1/4 teaspoons
  • Dried ginger powder (soonth) 1/4 teaspoon
  • Dried mango powder (amchur) 2 teaspoons
  • Asafoetida 1/4 teaspoon
  • Black salt 1 teaspoon
  • Roasted cumin powder 3/4 teaspoon
  • Fennel (saunf) powder 1/2 teaspoon
  • Salt to taste
  • Fresh coriander leaves roughly chopped 1 cup
  • Fresh mint leaves 1/4 cup
  • Green chillies 2
  • Ginger 1 inch
  • Juice of ½ lemon
  • Yogurt 3 tablespoons
  • Potatoes boiled and peeled 2 small
  • Oil 2 tablespoons
  • Sprouted brown gram (ankurit kale chane) 1/2 cup
  • Turmeric powder a pinch
  • For serving
  • Sevpuris 6-8
  • For garnishing
  • Plain nylon sev
  • Salted peanuts
  • Roasted cumin powder
  • Fresh pomegranate pearls (tazeanardane)

Method

Step 1

Add carom seeds, 1½ tsps red kuttichilli, dried ginger powder,  asafoetida, ½ tsp roasted cumin powder, fennel powder and sendhanamak and cook for 3-4 minutes till the chutney thickens. Switch off the heat, strain the chutney and keep aside.

Step 2

To make green chutney, grind together coriander leaves,  greenchillies, ginger and lemon juice. Transfer into a bowl. Add ¼ tsp black salt, 1 tsp pinch of kuttichilli powder, little salt and yogurt, mix well and set aside.

Step 3

Slice potatoes thickly.

Step 4

Heat oil in a non-stick pan. Add remaining roasted cumin powder, sprouted grams, potato slices, remaining kuttichilli powder, , turmeric powder, remaining and sendhasalt. Mix well and cook for a minute. Transfer into a bowl and set aside

Step 7

Garnish with kuttimirch,fresh coriander, roasted cumin powder, fresh pomegranate pearls and serve immediately.

Beetroot Halwa 

Ingredients

  • Beetroot – 2, medium sized, grate to make 2 cups
  • Milk – 1 cup
  • Sugar – 1/2 cup
  • Cardamom powder – 1/2 tsp
  • Ghee – 2 tbsps
  • Cashew nuts – 5-6
  • Raisins – 9-10 (kishmish)
  • Khoya 100gm

Method

  1. Heat a heavy bottomed vessel and add the ghee. Once the ghee is hot, add the cashew nuts and raisins and saute till the nuts turn golden brown. Remove the nuts and raisins and set aside.
  2. To the ghee, add the grated beetroots and saute on low to medium flame for 8 to 9 mts or till the rawness reduces. Do not skip this step.
  3. Add the milk and cook the beetroot on low medium flame. Stir once in a while so that it does not stick to the bottom of the pan. Allow the milk to be absorbed.
  4. Add the sugar and cardamom powder and mix well. The mixture will be become liquid-y again. Continue to simmer on low medium flame and keep stirring as the sugar melts and the beetroot mixture begins to thicken and glisten (shine). The mixture will leave the sides of the pan. This could take approx 15-18 mts.Turn off flame.
  5. Add roasted cashew nuts and raisinswithkhoya and mix well. Remove to a serving bowl and offer as neivedhyam (prasadam).

Baked Boondi Jamun 

Ingredients

For the boondi:

1 teacup Kuttukaatta
3/4 teacup water
Ghee for frying

For the rabadi:

1 litre milk
100 grams sugar

For the sugar syrup (for the boondi):

1 teacup sugar
3/4 teacup water
2 pinches saffron

Other ingredients:

Few blanched almonds – sliced

Method

For the sugar syrup (boondi)

1. Mix the sugar and water and boil the mixture till it reaches 2 threads consistency.

2. Cool slightly.

3. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.

For the boondi

1. Prepare a smooth batter with the flour and water.

2. Heat the ghee and pour the batter over a boondi so that boondis drop into the hot ghee. Fry the boondis.

3. Put the boondis in the hot sugar syrup and allow to soak the syrup for a few minutes.

For the rabadi

1. Put the milk to boil with the sugar stirring continuously, until reduced to 2 cups.

2. Allow to cool slightly.

LASTLY:

1. Just 15 minutes before serving, spread the boondi evenly in a baking dish.

2. Pour the rabadi mixture over it and sprinkle sliced almonds and cardamom powder on top.

3. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes 

Rasmalai Cheese Cake (E/L) 

Ingredients

For Base:-

Digestive biscuit (Crumb)                                             200 gm

Butter (melted)                                                            80 gm

Mousse

Vanilla pod                                                                        1 No

Soft Cheese                                                                       500 gm

Whipped cream                                                                  500 gm

Milk                                                                                   100 gm

Rasmalai (whole)                                                                400 gm

Gelatin                                                                                30 gm

Chilled Water (for Gelatin soaking)                                        90 gm

Garnish/ Plating

White Chocolate Spray

Pistachio Flakes

Chocolate Garnish

Method

  • Mix biscuit crumb and butter well than spread in base of heart shape silpat mould. Keep mould in refrigerator for chilling.
  • Soak gelatin in 90 ml water and keep a side.
  • Make mousse mixture by mixing cheese, whipped cream, milk, and vanilla pod.
  • Uses the refrigerated biscuit crumb mould, arrange the rasmalai layer on top of it.
  • Melt gelatin in micro way oven and add in mousse mixture.
  • Pour mixture in silpat and freeze for overnight.
  • Un-mould cheese cake than spray and let it thawing in refrigerator.
  • Garnish with Pistachio flakes and chocola

Ingredients for Gujiya

1/4 cup-Water For Dough

20 ml (4 tbsp)-Oil for frying

1/2 cup-Semolina

1/4 tsp-Elaichi (Cardamom) Powder

2 tbsp-Kishmish (Raisins)

2 tbsp-Kaju (Cashewnuts)

2 tbsp-Badam (Almonds) chopped

150 g-Coconut Fresh Grated

1/2 tin (200 g) Sweetened Condensed Milk

125 g-Maida (Flour) For Dough

25 g-Sooji (Semoliine)

Method

  1. Roast semolina on slow fire till it changes colour. Mix in all the other ingredients for the filling. Cook on medium / slow flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
  2. To prepare the dough, rub oil into maida. Add water and make into stiff dough.  Knead the dough till pliable.  Keep aside covered for 10-15 minutes. Knead dough once again.  Divide into 16 balls.
  3. Roll each ball into a flat round.  Place one portion of the filling fold over and shape into gujiya sealing the edges with little water. Deep fry in hot oil till golden brown.

To seal use gujiya moulds or press with ends of a fork or simply twist with hand.

Corporate Comm India(CCI Newswire)

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