Varo (Indian Praline with Mixed Nuts), Indian Cooking Challenge, Oct 2010

Praline is a family of confections made from nuts and sugar syrup. Originally inspired in France at the Ch�teau of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist, Marshal du Plessis-Praslin (1598�1675), early pralines were prepared with whole almonds individually coated in caramelized sugar, as against dark nougat, where a sheet of caramelized sugar covers many nuts.

Pralines have a creamy consistency, similar to fudge. They are usually prepared by combining sugar, butter and cream / buttermilk on medium-high heat, stirring constantly, till most of the water evaporates and they reach a thick texture with a brown color. They are then dropped by spoonfuls on a greased flat surface and left to cool to solidify into a crispy candy.

Alka suggested Sri for choosing Varo to be the recipe of Indian Cooking Challenge (ICC) for the month of October.


Varo is a kind of Indian praline with mixed nuts. Varo is a part of Sindhi cuisine, where Sindhi people make this as a Diwali special treat.

In West Bengal, we are used to Badam Chakti (Peanut Chikki / Brittle), which is a sweet preparation made from broken peanuts and jaggery. In Varo, sugar syrup is used instead of jaggery.

Sri chose two recipes for Varo, one is from Simply Sindhi Recipes and the second one is from Madhvi's Foolproof Recipes.

This was a new preparation for me. I tried the recipe from Simply sindhi recipes.

Ingredients:

• Mixed Nuts (Almonds, Pistachios, Cashew nuts), sliced: 1 cup
• Dry Coconut slices: 2 tbsp
• Poppy Seeds / Khus Khus: 2 tsp
• Black Cardamoms, crushed: 4 -5
• Sugar: 1 cup
• Clarified Butter: 1 tbsp

Method:

1. In a heavy bottomed pan, add butter and sugar and cook in a low flame till the sugar melts.
2. When the sugar is caramelized to a light brown color, add the sliced mixed nuts, poppy seeds and crushed cardamoms. Stir and mix well till all the nuts are coated with the caramelized sugar evenly.
3. Pour this mixture onto the back of a greased plate / rolling board.
4. Flatten the mixture by using a rolling pin very quickly or else the mixture will harden as soon as it removed from heat.
5. Score lines before the mixture begins to set, as this will make it easier to break and get uniform pieces of Varo.
6. Leave the Varo to set for some time. Break into pieces and store in air tight containers.

Chaaler Payesh (Rice Kheer)

Chaaler Payesh (Rice Kheer) is one of the most typical authentic Bengali sweets / dessert preparation, loved and cherished by all Bengalis, specially prepared in auspicious occasions like birthdays, pujas and festive times. It always a treat for our birthdays, specially prepared by my mother.

The traditional way to prepare this kheer / payesh is to boil the milk on low heat for and then the rice is added. Boiling is continued till rice is tender. Sugar, raisins and cashew nuts are added to the milk & rice and cooked for some more time till the milk becomes slightly dense or as per your desired consistency. Cardamom powder is sprinkled. This can be served warm or chilled.

A special type of rice called "gobindo bhog rice" is used in this recipe. I prepared this dish with basmati rice in microwave.

Ingredients:

• Basmati Rice: 1/4 cup (50 gms)
• Milk: 500 ml
• Sugar: 100-125 gms
• Black Cardamom Powder: 1/2 tsp
• Dry Fruits: Raisins, Cashew Nuts, Almonds and Pistachios

Method:

1. Wash and soak the rice for 15-20 mins. Drain the water and keep aside.
2. In a deep microwave safe bowl, mix milk, rice and boil at 100% for 6-7 mins. (Stir after 3 mins).
3. Add sugar & cardamom powder and microwave at 60% power for 10-12 mins and again at 40% for 5 more mins. Allow to stand for 5 mins.
4. Garnish with chopped dry fruits of your choice. Serve warm or chilled.

Sending this delicious rice kheer to EC's WYF - Speciality Food event and MEC-Sweets N Savouries guest hosted by Paru of Brindavan, event started by Srivalli and Radhika's & Sudeshna's Food for 7 stages of life: Kid's Special event.

Gulab Jamun - ICC (October Challenge)

Gulab Jamun is a delectable sweet famous among Indian people, specially prepared during festive seasons like Deepawali and happy occasions. I have already posted a recipe on Gulab Jamun, you can catch it here.

Srivalli proposed 3 different ways of preparing gulab jamuns, she choosed from the yum blog, Indo and Alka's blog. I followed the recipe as stated in the Yum Blog, sending this tempting & delicious Indian sweet to Indian Cooking Challenge for the month of October.

Ingredients:

• Khoya � 1&1/2 cups
• Maida � 1 cup
• Sugar � 3 cups (if you want excess syrup, increase by a cup)
• Water � 1 cup (increase if you�re increasing sugar)
• Cooking Soda � 3 pinches
• Cardamom � 4 pods
• Saffron leaves � a few
• Oil � 1 cup (for deep frying)

Method

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khoya, maida and soda and quickly shape into balls. (Apply a little ghee to have a smooth texture).
3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform.
4. Drain the jamuns and soak in the warm sugar syrup. Serve the jamuns after half an hour

Rava Laddoo for the Indian Cooking Challenge

Rava Laddoo (Suji Ladoo) is a tempting sweet in Indian cuisine and this one is going to the monthly event (challenge for the month of June) called Indian Cooking Challenge, hosted by Srivalli...She has already provided with the recipe...just wanted to mention that, I used the specified volumes, black cardamom powder and broken cashews (in place of whole cashewnuts)....

Ingredients: (Makes 10 laddoos of normal size)

• Rava / Semolina / Suji - 1 cup (150 gms)
• Sugar - 1 cup (125 gms)
• Ghee - 25 gms
• Milk - 25 ml
• Cardamom powder - a pinch
• Cashew nuts - 10 whole nuts
• Raisins - 10 nos
• Grated fresh coconut - 25 gms

Method to prepare:

1. Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
2. Once the raisins balloon up, remove.
3. Then roast the grated coconut. Remove once done. Keep all these aside.
4. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
5. In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.
6. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.
7. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins.
8. Then immediately make balls or laddoos.

I kept a little roasted rava aside, after forming the laddoos, I rolled them on the roasted rava to form a coating on the laddoos (to have a crunchy feeling). Enjoy!!!

Mithai Mela

The following sweets are going to the Mithai Mela, hosted by Srivalli of Cooking for all seasons...

Sooji Halwa

Motichoor ke Laddoo

Semai Payesh

Lobongo Lotika

Misti Singara

Peragi

Moong Daal Laddoo

Gulab Jamun

Malpoa

Caramel Pudding

Steamed Chocolate Pudding

Chocolate Fudge Cake

Sooji Halwa

Sooji (Semolina) halwa is a sweet dish, usually made with wheat semolina, sugar / honey and ghee / vegetable oil. Raisins (kishmish), dates (khajur), or other dried fruits (cashewnuts, pistachios & almonds) are often added to the halva.
The classic proportions of semolina halwa are 1:2:3:4, i.e. 1 part fat (ghee / vegetable oil), 2 parts semolina, 3 parts sweetening agent (sugar / honey) and 4 parts of water.

Though you can always modify as per your taste, like increasing the sugar a little, if you like your halwa extra sweet.
In Bengali Cuisine, there is another version of sooji halwa known as mohan bhog (i.e. prasad offered to lord krishna), where milk is used instead of water. I prepare this halwa by mixing both recipes for a delicious texture & taste.

Well some informaion on Semolina and Halwa....

Semolina is the purified middlings of Durum wheat, used for breakfast cereals and puddings.Semolina, is known as Suji in North India, Sooji in Eastern India and Rava / Ravey in South India. Semolina is known as Irmik and Sameed in Arabic.

Halwa (Halawa / halva / helwa / halvah) refers to many types of sweet confection, across the Middle East, Central Asia, South Asia, the Balkans and the Jewish World. Halwa based on semolina is popular in Pakistan, Iran, Turkey, Somalia, India, and Afghanistan. Another common type of halwa is based on tahini (sesame paste), is popular in the eastern Mediterranean and Balkan regions.

Ingredients:

• 1 cup (100 gms) semolina / sooji
• 1-� cups (150 gms) powdered sugar
• � cup (50 ml) milk
• 2 tsp green cardamom powder
• 2-3 tbsp raisins / kishmish (soaked in water)
• 2-3 tbsp cashewnuts / kaju, halved
• 1 bay leaf
• 4 tbsp white oil
• 2 tbsp ghee
• 3-� cups (350 ml) water

Procedure:

1. Sieve the semolina and keep aside. Heat white oil & 2 tbsp of ghee in a non-stick kadhai.
2. Add bay leaf and the semolina. Fry the semolina on low flame, stirring continuously until the semolina starts changing colour to light golden brown.
3. Add the powdered sugar and mix well. Fry till the semolina starts to take a darker shade than golden brown (keep stirring continuously). (frying will take about 15 mins).
4. Add half a portion of raisins & cashew nuts. Add milk and immediately stir (or else the mixture will solidify and stick to the kadhai).
5. Add water and mix well. Bring to a boil and reduce the flame. Simmer and cook for 10 mins or until the water is absorbed and the halwa is thickened.
6. Add 1 tsp of green cardamom and rest of the ghee, stir and mix well. Switch off the gas.
7. Keep the halwa in the kadhai for 5 mins. Transfer to a serving bowl. Garnish with the rest of the dry fruits and sprinkle green cardamom powder on the top of the halwa.
8. Serve hot or cold.

Tips:

• Dry Fruits can be added or removed according to your own choice
• You can either use water or milk or milk-water mixture as per your preference.

The whole world will be celebrating Mother's Day on 10th of May. Sharing this dish with everyone on the occassion of mother's day coz this is one of my mother's best dishes and as she had a tremendous liking for sweet dish / desserts. I learnt this recipe from her but in due course modified a little and she even likes this version of sooji halwa.

My mother is a loveable person and a great cook. I learnt a lot of authentic Bengali dishes including some recipes from Bihar as she is born & brought up in Katrasgarh, Bihar (now Jharkhand). She lent a silent support to me & my brother in everything we did in my life and still continuing in doing so....Love you Maa, proud to be the person I am today against all odds....

This special dish is goint to Celebrating Mother's Day, a wonderful event hosted by Ivy of Kopiaste.. to Greek Hospitality.

This is also going to Mom's Most Favourite Recipe Event by Shama of Easy2cook Recipes.

Also going to the Mithai Mela, hosted by Srivalli of Cooking for all seasons...

Motichur ke Ladoo

Motichoor laddu / Boondi laddu is a sweet Indian delicacy made from grilled gram flour flakes (boondis) which are sweetened, mixed with dried fruits, pressed into balls and fried in ghee. Motichur Laddos are generally used in auspiciuous / traditional occassions like weddings, engagements, births etc.
It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boond in Hindi)

Ingredients:

• 500 gms besan (gram flour)
• 1/3 cup (60 ml) milk
• 500 gms sugar
• 500 ml water
• 1 tbsp pistachios (pesta), finely chopped
• 1 tbsp cashewnuts (kaju), finely chopped
• 1 tbsp raisins (kishmish)
• 2 tsp green cardamom (chhoti elaichi) powder
• 2-3 drops of orange-yellow food colour
• ghee for frying

Procedure:

1. Sieve besan. Add 2 tbsp of ghee, food colour, milk and just enough water to form a smooth batter (ensure that there are no lumps).
2. Make a thick batter (check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking more time, add a little water).
3. Heat ghee on a medium flame in a kadhai. Reduce the flame and hold a fine sieve (perforated ladle) over the kadhai and pour a ladle of batter on the sieve.
4. Gently press the all the batter through the sieve into the hot ghee (this should look like tiny boondis).
5. Fry the boondis till light golden brown. Drain, remove and keep aside (do not overfry or else boondis will be too crispy).
6. Prepare sugar syrup by boiling the sugar in water till all the sugar gets dissolved and the syrup is thick (one-thread consistency). Remove the scum from the sugar syrup.
7. Immediately add the boondis into sugar syrup. Add cardamom powder, raisins and chopped pistachios & cashewnuts and mix well. Keep for 10 mins.
8. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddoos by pressing gently but firmly.
9. Allow to cool to room temperature and serve.

This is going to the Mithai Mela, hosted by Srivalli of Cooking for all seasons...Congratulations Srivalli for completing 2 years of blogging......

Also sending the following sweet dishes to the event

Semai Payesh

Lobongo Lotika

Misti Singara

Peragi

Moong Daal Laddoo

Gulab Jamun

Malpoa

Misti Singhara (Sweet Samosa)

Misti singhara (or sweet samosa) is one of my favourite sweet dish. Very easy to prepare also. The process of making sweet samosa is similar to that of the popular samosa (filled with fried vegetable stuffing) only here the stuffing is of khoya / kheer and the final samosas are dipped in the sugar syrup.

Ingredients:

• 200 gms (2 cups) plain flour / maida
• 200 gms (2 cups) khoya kheer / mawa
• � tsp baking powder
• 1 tsp nutmeg powder
• 1 tsp saunf (mouri / aniseed)
• � cup boiling water (as required)
• 1- � tbsp white oil (for kneading dough)
• white oil / ghee, for frying

Sugar Syrup:

• 2 cups sugar
• 4 cups water
• 4-5 green cardamom (chhoti elaichi)
• few strands of saffron

Making sugar syrup:

1. To make the hot sugar syrup, take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
2. Add 4-5 cardamom pods (crushed) and saffron.
3. Mix with a spoon until all the sugar is dissolved in water. Boil the syrup and then simmer to reduce the water by half.
4. Check the consistency by pouring a little syrup from the ladle. Clear the syrup by removing the scum formed on the top and transfer the hot syrup into a serving dish.

Kheer Filling:

1. Crumple the khoya kheer / mawa with hand.
2. Take a heavy bottomed non-stick pan, add the crumpled khoya kheer / mawa, add nutmeg powder, saunf and stir on low flame for 3-4 mins.
3. Remove from heat and keep aside to cool.

Preparing the samosas:

1. Take a bowl, sift flour and baking powder. Add 1 tsp white oil and boiling water.
2. Mix well and knead to form a soft dough (but not too loose). Keep aside covered for 30 mins. Divide the dough into 6-8 round balls.
3. Take a rolling board and roll out one ball into round thin pancakes (like we do for puri / luchi). Cut it into half (semicircle shape)
4. Take a semicircle shaped pancake in the left hand (with the straight edge on the top).
5. Take a bowl with little water. Dip index finger of your right hand in water and apply on the straight edge of the semi circle.
6. Place your left thumb in the middle of the pancake and fold the right side of the semicircle. Overlap the other half on the straight edge, making a cone. Press the straight edge and seal properly.
7. Invert the cone and place in your left hand so that it looks like a funnel and stuff 1 tbsp of the khoya kheer / mawa filling inside the cone.
8. Now press the open edge in a straight line and seal properly (seal towards the sealed conical edge) to form a samosa.
9. Repeat the process to prepare all the samosas and cover with a moist cloth (If the samosas become dry, the dough may crack during frying)

Frying:

1. Heat oil in deep bottomed kadhai / pan. Lower flame.
2. Slowly release the prepared samosas to oil and fry on slow heat.
3. Flip to other side and fry till even light brown. Remove from fire and drain excess oil by keeping the fried samosas on a paper towel / tissue paper.

Coating in sugar syrup:

1. After frying, dip the fried samosas immediately in the sugar syrup (use a strainer) to ensure even coating on all sides.
2. Remove from sugar syrup and refrigerate. Serve cold / warm as per taste.

Sending this post to the Event - Holi Hai!!! hosted by Purva of Purva's Dawat.

Moong Daal Laddoo

Laddoo / Laddu is a type of sweet often prepared to celebrate festivals or household events. There are different types of laddoos like boondi / motichur laddoo, rava laddoo, besan laddoo, mawa laddoo to name a few�

Here is the recipe for Moong Daal Laddoo, which is easy to prepare at home. You can either soak the daal, grind to make a paste, fry and then make the laddoos (A little time consuming method as the frying takes a lot of time).

Another process is to use powdered moong daal flour (or powder the dry roasted moong daal) and then prepare the laddoos.

Ingredients

• 300 gms (1� cup) moong daal (yellow split green gram daal)
• 300 gms (1� cup) sugar
• 250 gms / 1 cup melted ghee (as required)
• 6 black cardamoms (badi elaichi), crushed
• 2 tsp ghee (for preparing final laddoo)

Procedure:

1. Take a kadhai and dry roast the moong dal (you can use sona moong dal) on low flame until the colour changes to light brown / red.
2. Cool thoroughly and grind the roasted daal and sugar in a blender to form a powdered mixture. Keep aside a portion of the daal & sugar powder.
3. Take a non-stick kadhai, melt a little ghee and add the grounded daal & sugar. Add the crushed cardamoms. Mix well and stir continuously.
4. Add the rest of the ghee a little a time and mix well till all the ingredients are fried and coated with ghee.
5. Remove from heat. Smear hand with a little ghee and make small round balls.
6. Roll the laddoos on the powdered (daal & sugar) mixture and refrigerate to set.

Peragi

Wishing everyone a Happy Holi. Play a healthy, safe and colourful Holi.

Peragi is fried pastry filled with a khoya & nuts mixture and soaked in sugar syrup. Though its traditional and a must have treat during festivals like Holi / Diwali it can be prepared at home any time.

Here is the recipe for Peragi. The method of preparing the sugar syrup, kneading dough and stuffing is almost same like lobongo lotika. Only difference is in the style of folding and sealing the peragi.

Ingredients:

• 250 gms (2 cups) plain flour (maida)
• 500 gms (4 cups) mawa / khoya kheer
• � tsp baking powder
• 100 gms (1 cup) sugar
• 100 ml (1 cup) water (as required)
• 2 tbsp white oil / ghee (for kneading dough)
• 1 cup sugar
• 1 tsp cardamom powder
• 1/2 tsp nutmeg powder
• 3 tbsp raisins (kishmish)
• � cup (100 gms) chopped almonds
• white oil, for frying

Sugar Syrup

• 2 cups sugar
• 4 cups water
• 4-5 green cardamom (chhoti elaichi)

Procedure:

Preparing sygar syrup:

1. To make the hot sugar syrup, take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
2. Add 4-5 cardamom pods (crushed).
3. Mix with a spoon until all the sugar is dissolved in water. (Do not overheat, or else sugar will get caramelized / hard).
4. Boil the syrup and then simmer to reduce the water by half. Keep aside.

Mawa / Khoya Kheer Filling / Stuffing:

1. Crumple the khoya kheer / mawa with hand.
2. Take a heavy bottomed non-stick pan, add the crumpled khoya kheer / mawa, add nutmeg powder & cardamom powder and raisins and stir on low flame for 3-4 mins.
3. Remove from heat and keep aside to cool.

Preparing the dough:

1. Take a bowl, sift flour and baking powder. Add 1 tsp white oil and boiling water.
2. Mix well and knead to form a soft dough (but not too loose). Keep aside covered for 30 mins.
3. Divide the dough into small round balls.
4. Take a rolling board and roll out one ball into round thin pancakes (like puri / luchi, only slightly bigger and thicker).
5. Put 1 tsp of the khoya kheer / mawa filling in the center of the rolled out pancake.
6. Dip a finger in water and lightly coat the edges of the pancake.
7. Fold the puri in half, lightly press the edges together with fingers and make small & neat pleats and seal the edges carefully (so that it forms a half moon shape).

Frying:

1. Heat oil in deep bottomed kadhai / pan. Lower the flame.
2. Slowly release the prepared peragi (one or two at a time) to oil and fry on slow heat.
3. Deep fry in a frying pan until golden brown (evenly fried on all sides). Flip to other side and fry till even light brown.
4. Remove peragi from oil and drain the excess oil by keeping the peragi on a paper towel / tissue paper.

Coating in sugar syrup:

1. Dip the fried peragis in the warm sugar syrup, ensure even coating on all sides (Use a strainer).
2. Immediately remove from sugar syrup and refrigerate.
3. Serve cold / warm as per taste.

Lobongo Lotika (50th Blog Post)

Thanks all for your support. Writing the 50th food entry in my blog.
Today is International Women�s Day. A day of global celebration for the economic, political and social achievements of women. This day can also be stated as a day to celebrate the life of a woman who faces hardships with her inner strength.
Here�s wishing you all a Happy Women�s Day.

So how about some �mishti mukh� as known to Bengalis for taking sweets�
Lobongo Lotika, a traditional Bengali dessert, made of flour, filled with mouth watering khoya / mawa mixture and soaked in sugar syrup. A clove is inserted on top of the sweet, hence the name lobongo lotika (clove as known in Bengali).

My grandmother used to make these sweets whenever we went to our grandparent�s place during durga puja (this sweet is generally eaten at bijoya dashami, the 10th day when the idol of Devi Durga is immersed in water).

So here stating the recipe as learned from my grandmother in her memory���

Ingredients:

• 200 gms (2 cups) plain flour / maida
• 200 gms (2 cups) khoya kheer / mawa
• � tsp baking powder
• 1 tsp nutmeg powder
• 1 tsp saunf (mouri / aniseed)
• � cup boiling water (as required)
• 6-8 cloves (one for each piece)
• 1- � tbsp white oil (for kneading dough)
• white oil / ghee, for frying

Sugar Syrup:

• 2 cups sugar
• 4 cups water
• 4-5 green cardamom (chhoti elaichi)

Procedure:

Preparing sugar syrup:

1. The syrup should be made earlier and kept warm.
2. To make the hot sugar syrup, take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
3. Add 4-5 crushed cardamom pods.
4. Mix with a spoon until all the sugar is dissolved in water. (Do not overheat, or else sugar will get caramelized / hard).
5. Boil the syrup and then simmer to reduce the water by half.
6. Check the consistency by pouring a little syrup from the ladle. (Remember not to put your hand in the warm syrup to test consistency).
7. If the syrup takes times to pour, it means syrup is ready.
8. Clear the syrup by removing the scum formed on the top and transfer the hot syrup into a serving dish.

Kheer Filling:

1. Crumple the khoya kheer / mawa with hand.
2. Take a heavy bottomed kadhai / pan, add the crumpled khoya kheer / mawa and stir on low flame.
3. Add nutmeg powder & saunf and stir on low flame for 3-4 mins.
4. Remove from heat and keep aside to cool.

Preparing the dough:

1. Take a bowl, sift flour and baking powder. Add 1 tsp white oil and boiling water.
2. Mix well and knead to form a soft dough (but not too loose). Keep aside covered for 30 mins.
3. Divide the dough into 6-8 round balls.

Preparing lobongo lotika:

1. Take a rolling board and roll out one ball into round thin pancakes (like we do for puri / luchi, only slightly bigger).
2. Put 1 tsp of the khoya kheer / mawa filling onto the center of the rolled out pancake.
3. Fold the two sides so that they overlap and form a rectangular shaped pancake.
4. Flip the rectangular shaped pancake over to the other side and fold the remaining open sides back ways so that they partially overlap on one anther.
5. Stick a clove in the centre of the 2 folds to seal the folds and it will look like a square shaped pancake.

Frying:

1. Heat oil in deep bottomed kadhai / pan and reduce flame.
2. Slowly release the prepared lobongo lotika to oil and fry on slow heat.
3. Flip to other side and fry till even light brown.
4. Remove from fire and drain the excess oil by keeping the fried lobongo lotikas on a paper towel / tissue paper.

Coating in sugar syrup:

1. Dip the fried lobongo lotikas in the sugar syrup and stir constantly to ensure even coating on all sides.
2. Remove from sugar syrup and refrigerate.
3. Serve cold / warm (microwave for 30 secs) as per taste.

You can catch the recipe for other desserts / sweet dishes.

• Gulab Jamun
• Malpua

Gulab Jamun

Gulab jamun is one of the popular Indian sweet dishes, most often eaten as a dessert, usually at major festivals (Diwali) or major celebrations (like Marriages�).
Gulab jamun is a type of dumpling made of flour & khoya / chhena and soaked in a sugar syrup flavored with cardamom seeds and rosewater or saffron. The sugar syrup used in it has rose water added so it smells like rose, and the shape of gulab jamun is mainly like Jamun (Jamun / Jam, a deep purple coloured Indian berry), so the sweet dish gets the name gujab jamun.

Ingredients:

• 1/2 cup flour / maida
• 1 cup khoya
• 1/2 cup milk powder
• 1/2 tsp baking soda
• a little milk
• 18-20 anar dana / nakul dana
• 1 tbsp ghee
• white oil, for deep frying

Sugar Syrup

• 3 cups sugar
• 6 cups water
• 2 tsp rose water
• 4-5 green cardamom (chhoti elaichi)
• few strands of saffron

Procedure:

To prepare sugar syrup:

1. Take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
2. Add 4-5 cardamom pods (crushed), rose water and saffron.
3. Mix with a wooden ladle until all the sugar is dissolved in water. (Do not overheat, or else sugar will get caramelized / hard).
4. Boil the syrup and then simmer to reduce the water by half.
5. Check the consistency by pouring a little syrup from the ladle into the pan. (Remember not to put your hand in the warm syrup to test consistency).
6. If the syrup takes times to pour, it means syrup is ready.
7. Clear the syrup by removing the scum formed on the top and transfer the hot syrup into a serving dish.

To prepare dough:

1. Prepare the dough by combining the khoya, flour & milk powder and baking soda and mix thoroughly.
2. Add a little milk and knead to make a smooth dough (but not sticky).
3. Divide the dough into 18-20 small portions. Put anar dana (nokul dana, small sweetened balls) inside each balls.
4. Apply a little ghee on both the palms and roll the balls between slightly greased palms into a smooth round ball.

Frying the dumplings:

1. Take another deep pan, heat the oil on high flame and then lower the heat to medium.
2. Slowly release the small balls into the hot oil from the side of the pan, one by one. (fry 5-6 at a time and not more than that).
3. Do not move the balls, gently shake the pan and allow the oil to flow on each ball and also to keep the balls from browning on just one side.
4. Fry till golden brown (ensure even browning on all sides). Slowly the balls (slightly browned) will rise to the surface.
5. Remember to fry the balls very slowly under medium temperature to ensure complete cooking from inside.
6. Repeat the process till all the balls are fried. Keep aside.

Soaking the fried balls in the syrup:

1. Add the fried gulab jamuns directly into the warm syrup (you may heat the syrup a little).
2. Allow the gulab jamuns to soak in the sugar syrup for 2 hours.

Serve the gulab jaumuns warm or at room temperature.

Tips:

1. If the temperature of the oil is too high then the gulab jamuns tend to break (cracks appear on the surface of the gulab jamuns).
2. Adjust the temperature to ensure that the gulab jamuns do not break / cook too quickly.
3. Also do not fry on very high flame as the dumplings will burn on the outside and remain raw inside.
4. If you find the sugar syrup consistency too thick, add a little water or if the syrup consistency is watery, add a little sugar to get that perfect consistency.

Strawberry & Cream Phirni

Phirni is a traditional North Indian sweet dish / kheer generally made up of milk, rice paste and sugar. You can add fruits of your choice like mango, strawberries, lichis, peaches etc. to have an unique Indian Dessert.

Recipe for Strawberry & Cream Phirni

Ingredients:

• 4 tbsps (55 gms) long grain rice / basmati rice
• 4 cups (1 ltr) milk
• 12-15 fresh strawberries
• � tsp green cardamom powder
• 50 gms / 7 tbsp sugar
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp pista, finely sliced
• Silver warq, for garnishing

Method:

1. Clean, wash and soak the rice in water for half an hour (30 mins).
2. Drain the water and grind the soaked rice to form a smooth paste.
3. Dilute the rice paste with a little water. Keep aside.
4. Wash, hull (mentioned below) and slice two strawberries and keep then aside for garnishing. Finely chop the remaining strawberries.
5. Soak almonds & pista in a little amount of boiled water (so that it is esay to peel the outer skin). Drain water. Peel & slice almonds & pista. Keep aside.
6. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
7. Add sugar, rice paste, cardamom powder and 2 tbsp each of raisins, almonds & pista.
8. Cover the bowl and microwave at 60% power for 10 mins or until the phirni / kheer thickens.
9. (The phirni / kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
10. When cool, add cream. Microwave at 40% power for 5-6 mins.
11. Take the dish out of the microwave and cool to room temperature and stir in the chopped strawberries. Mix well.
12. Pour the phirni into individual small earthenware serving bowls.
13. Garnish phirni with the rest of the raisins, almonds, pista & strawberry slices and chill in the refrigerator.
14. Serve chilled.

Tips: For a low calorie phirni / kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Carving out strawberry Slices: The hull is the green leafy top of the strawberry, which is removed before cooking or serving.
Hold a sharp knife in an angle and cut, in a circular motion, around the green leafy top of the strawberry and into the flesh underneath.
Remove the hull and wash strawberries thoroughly under cold running water before using).

Kesari Phirni

Phirni is a traditional North Indian sweet dish / kheer made of milk, rice and sugar. Here is the recipe for Kesari Phirni in a microwave.

Ingredients

• 50 gms long grain rice / basmati rice
• 500 ml milk
• � tsp cardamom powder
• 50 gms / 7 tbsp sugar
• A few strands of saffron
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp cashew nuts, halved
• 3 tbsp pista, sliced

Procedure:

1. Clean wash and soak the rice in 100 ml water for 30 mins. Drain the water and grind rice to form a smooth paste with a little water. keep aside.
2. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
3. Add sugar, rice paste, saffron and half of the dried fruits. Cover the bowl and microwave at 60% power for 10 mins or until it thickens. (The kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
4. When cool, add cream. Microwave at 40% power for 7-8 mins.
5. Take the dish out of the microwave and cool slightly.
6. Garnish the kheer with rest of the dried fruits and cardamom powder and chill in the refrigerator.
7. Serve chilled.

Tips: for a low calorie kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Sending this delicious pasta kheer to MEC : Puddings hosted by Jayasree (the event started by Srivalli)

Sweet Dish for the occasion of Saraswati Puja

Today is Saraswati Puja, the ritual worship of the goddess Saraswati (Goddess of Wisdom and Knowledge). Saraswati Puja is celebrated every year on the fifth day of the bright fortnight of the Magha month of the Indian calendar, on the day called 'Vasant Panchami'.

The most significant aspect of this day is that Hindu Children are taught writing their first words on this day (known as �Haathe Khori�, meaning writing with chalk in hand) - as it is considered an auspicious day to begin a Child's Education.

Traditionally, priests make Children write the word as per customs like for Bengali People, it�s the Bengali Alphabets and for Non-Bengali People, it�s �Om�.

This year it was a special celebration for our family as my child was taught to write the Bengali Alphabets for the first time.

The recipe for Saraswati Puja is strictly vegetarian consisting of Puri, Aloo Dum, Fried Brinjal (Begun Bhaja), Payesh and a sweet dish. Thought of writing the recipe for Malpua.



Ingredients:

• 150 gms Plain Flour, shifted
• 100 gms Milk Powder
• 2 tbsp Aniseed (Saunf / Mouri)
• 2 Black Cardamoms (Badi Elaichi), finely crushed
• 3-4 Black Pepper, finely crushed
• Water
• Milk (optional)
• White Oil, for frying

Sugar Syrup

• 500 grams Sugar
• 625 ml Water
• 3-4 Green Cardamoms (Chhoti Elaichi)

Method:

1) Combine flour and milk powder in a mixing bowl. Add water and mix slowly to form a smooth batter of a pouring consistency (Add a little milk, if necessary to thin the batter).
2) Add aniseed, crushed black cardamoms and black pepper in the batter and mix well. Keep aside for 30 mins.
3) For the Sugar Syrup, put sugar and water in a saucepan (if 1 cup of sugar is used then use 1 � cups of water).
4) Bring to boil. Stir for 8-10 minutes till a thick stringy syrup is formed. Split and add the green cardamoms in the syrup. Remove from fire and keep the syrup in 2 separate bowls.
5) Heat oil in a non-stick flat bottomed frying pan, carefully spoon out a small amount of batter into the pan to form a circular pancake.



6) Let it stand for a few moments and then flip the malpua over. Let it stand for another few moments and fry until golden brown. Remove from fire.
7) Drain the excess oil and transfer the malpua into the sugar syrup.



8) Repeat the process with the remaining batter.
9) From time to time, the remaining sugar syrup can be heated a little and poured over the malpuas. Serve hot.