Showing posts with label Diwali Sweets. Show all posts
Showing posts with label Diwali Sweets. Show all posts

09 November 2012

Chenna Payas / Cottage Cheese Pellets in Thickened Milk - Diwali Special

Chenna Payas is a must try sweet famous in Bengal and Orissa. Soft cottage cheese balls are cooked in thickened milk. It is served chilled. Other Diwali Sweets you could check out here are - RasogollasJalebis, Carrot Halwa and Badam Halwa
I am sure all are geared up for the Diwali celebrations.Wishing all my well wishers, readers and blogger friends a happy, fun filled and safe Diwali!

Recipe Source: 100 great recipes of India

For the soft cottage cheese (chennas):
Milk - 2 1/2 litre
Vinegar or Lemon Juice - 4 tbsp

For the sugar syrup:
Sugar - 300 g
Water - 5 cups or 1 litre
Refined Flour - 5 tsp

For the thickened milk / rabri:
Milk - 1 liter + 1/2 cup( to cook the remaining cottage cheese)
Sugar - 4 tbsp
Green Cardamom Powder - 1/2 tsp
Saffron - a few strands

For garnish
Almonds - 2 tsp (slivered)
Pistachios - 2 tsp(slivered)
Saffron - a few strands

Boil the milk in a pan. When it starts to boil reduce flame. Add the lime/ vinegar. Continue to cook and stir  till the milk curdles completely.
Drain it into a muslin cloth kept in a sieve. Wash the cottage cheese thoroughly under running water.
Lift the cloth from all four sides and twist it to remove water content.
Transfer it to a wide mouthed bowl to knead. Mash the chenna well.
Press the dough and push it in the opposite direction from you. Keep repeating this till you get soft cottage cheese. Knead for approximately 5 minutes. Keep aside.
Now start to prepare the sugar syrup. Boil water in a wide mouthed pot. Add sugar and stir till the sugar is fully dissolved.
When the syrup starts to boil lower heat and add the refined flour. Stir well.
Let the syrup become frothy. Continue to cook on very slow flame.
Meanwhile start preparing the chenna balls. They should be very small in size (approx a little bigger than the size of a Kabuli Channa). Make chenna balls from 3/4 of the cottage cheese.
In another pan pour the milk to prepare the rabri / thickened milk.
Bring the milk to a boil. Reduce heat and let simmer till it is reduced to 1/3 the quantity. Add in the sugar and stir till fully dissolved.
In the meantime, transfer the chenna balls into the sugar syrup. Continue to simmer until they swell to double the size (approximately 20 minutes).
Remove the dumplings or chenna balls using a slotted spoon and keep aside to cool.
In a kadai boil 1/2 cup milk. Add in remaining well mashed chenna and cook till the mixture begins to leave the sides.Remove from heat and let cool.
When the milk for the rabri has been reduced to 1/3 the quantity, remove from heat and add in the saffron and cardamom powder. 
Add in the cooked chenna mixture to the milk and continue to cook for 10 - 12 minutes. Remove from heat and let cool.
When cool gently lower the dumplings or chenna balls into the mixture. 
Serve chilled garnished with pistachios, almonds and saffron.

1.Once you add the vinegar or lime keep stirring on low flame till the milk curdles completely.
2.The chenna or cottage cheese is washed to remove the taste of the vinegar or lime and also to make it soft.
3.Twist the muslin cloth well to remove water completely.
4.The cottage cheese needs to be kneaded well to make a nice soft dough.
5.The dumplings should not have any crack else they will break on cooking.
6. The sugar syrup should be frothy and of one string consistency before you add in the dumplings. Smear a little syrup on your forefinger. Press it between your thumb and forefinger. Slowly pull. You can see a string form.
7.Use a wide mouthed pot or kadai to make the sugar syrup so that the dumplings fit into it without overcrowding.
7.While serving if the rabri is too thick add in some milk.

27 October 2011

Jalebi - Diwali Wishes

Happy Diwali to all my dear readers!!!

Here I am with a crunchy juicy sweet to celebrate Diwali in style. Jalebi is known as the 'Celebration Sweet of India'.  It is served in almost all festivals be it national or regional.This sweet can be served hot or cold but my verdict is try it hot. It tastes THE BEST! 

This sweet was introduced in India by the Mughals. It was known as 'Zlebia' which was later replaced to Jalebi in India. In South India it is called 'jilebi'. 

I have always relished store bought jalebis but this time round was tempted to try my hand at making it. I was jumping with joy when it was a success. I really thought it was a task impossible as I have seen the mithaiwalas make jalebis and thought it could be done only with expertise. Really glad to have tried it.

Recipe Source: Largely adapted from Tarla Dalal

For Jalebi batter:
1 cup Plain Flour
1 tsp Bengal Gram Flour
½ tsp yeast
1 tbsp lukewarm water (to dissolve yeast)
1 tsp sugar
1 tbsp oil
2 drops Yellow food colour
2/3 cup water

For Sugar Syrup
1 cup sugar
1/2 cup water
Few strands of saffron
1 teaspoon of lemon juice

Oil for deep frying

Mix the plain flour and gram flour well.
Dissolve yeast in lukewarm water.
Mix the flour with yeast, sugar, yeast, food colour and water well so that no lumps remain.
Keep it aside for 10 minutes for batter to ferment.
At the same time start preparing the sugar syrup.
Boil the water and sugar till it is sticky or form strand consistency.
Lower the flame.
Add lemon juice and saffron. Mix well.
Heat oil in a wide pan (which is about 1 ½ inch deep).
The oil has to be of medium heat.
Fill the batter in a piping bag/sauce bottle.
Squeeze the batter into the oil forming concentric circles(about 2 inches in diameter).
Fry till golden on both sides.
Transfer it to the simmering syrup.*
Toss in the syrup with tongs till well coated and remove.
Serve hot.

The temperature of the oil is very important to make good jalebis. It should neither be less hot nor too hot.
The batter has to be of paste like consistency.
Make small jalebis if you are a beginner.
Make about 3 -4 jalebis at a time.
The lime juice is added to syrup to avoid crystallization.
*Switch off the flame of the syrup half way through the process of making jalebis else it will become too thick.


21 September 2011

Rosgolla/ Rasgulla - Cottage Cheese Dumplings in Sugar Syrup

Rasgulla is a traditional Bengali Sweet. It is called 'Roshogolla' in Bengali. As the Navarathri and Diwali season is almost close I thought it apt to add this post now. It has been in my drafts for some time.:)

Rasgulla is a sweet made from home made cottage cheese dipped in chilled sugar syrup. This is my first try at making this mouthwatering soft and spongy sweet. 


7 1/2 cups/ 1 1/2 litre           Milk
3 tsp/ 15 ml                          Lemon juice
2 tsp/ 10 gm                         Semolina
2 cups / 500ml                     Water
1 1/2 cups / 225 gm             Sugar
2 tsp/ 10 ml                          Rose water

Bring the milk to boil.
Add lemon juice to curdle the milk. Keep stirring the milk and it will curdle. Then turn off the heat.
Strain out the whey using a damp muslin cloth.
Fold the muslin cloth from all sides and twist it so that all the whey is drained out.
Tie the ends and hang it for 2-3 hours.
When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.
Divide the dough and shape them into small lemon sized, round balls. Keep aside.
Boil the water ; add sugar and rose water. Cook till a thick syrup is obtained.
Carefully slide the balls into the syrup and cook till they become light and fluffy and start floating.

To check if the paneer is ready, take a pinch of it and smear on your palm and rub it with your thumb 3-4 times. After that you should be able to make it into balls.
The dough balls should not have any cracks on it.
Use a large bottom vessel or cooker to make the rasgullas as they double in size on cooking.
Cook in an open vessel or cooker.
It should be cooked on high flame.
The rose water helps the sugar syrup to froth continuously which is very important.
To check if rasgullas are cooked, remove one and just press it slightly. If it springs back to shape then its done.

Sending this to
Radhika's Diwali special Sweets and Savouries

 Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City