Rasgulla Recipe | Bengali Spongy Rasgulla Recipe- The dessert is known as Rosogolla or Roshogolla in Bengali. A sweet syrupy dessert popular in the regions with South Asian culture. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) dough, cooked in thin watery syrup made of sugar.
| Gajar ki Barfi Recipe |
Gajar ki Barfi Recipe- Gajar ka Halwa and Gajar ki Burfi both are very famous and delicious desserts. Halwa made of Gajar also popular as gajrela is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with the North India.
This is a classic and great Indian dessert prepared with fresh carrots- grated and blended in milk. To overcome the long preparation time, I have used condensed milk in the place of milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet). Carrot burfi is perfect for all occasions.
Gajar ki Barfi Recipe- Soft and sweet dish.... best for your sweet cravings in winters. Also this gives you a break from usual Gajar ka halwa.
- 1 Kg Carrots (4 Cups of grated carrot)
- 3-4 Tablespoon Ghee
- 400 ml Condensed Milk
- 10-12 Peace Dry fruits (cashews, raisins, almonds, pistachio)
Take red juicy carrots and peel off and wash them in running water to remove all the dust. Grate carrots either manually or using food processor (as I did 😛 to reduce time).
Heat ghee at low flame in an open karahi or thick bottom pan. Add grated carrots to the karahi and stir at low flame till carrots start changing colour.
Now add condensed milk to the karahi and let it cook at low flame. Stir occasionally to avoid burning smell from the dish. This process will take time until condensed milk blends completely into cooked grated carrots.
When carrots seems cooked and blends in condensed milk, add dry fruits and mix well to give a smooth consistency to the dish.
Keep stirring until both condensed milk and carrots gets blended and the halwa gets thick. Now transfer all the halwa into a the greased tray and spread evenly. Set it aside to cool.
You can even keep it in the refrigerator to set. Cut into squares or diamonds and Garnish with dry fruits of your choice. Serve as and when required. 🙂
- Stir continuously the dish, otherwise it can stick to the bottom of karhai and smell as burnt.
|Coconut Bar Recipe|
Coconut Bar Recipe- This is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns. Coconut Bar is sweet and has a soft, gelatin-like texture but is white in color rather than translucent like gelatin. It is sometimes referred to as coconut pudding despite not being a pudding.
I love to make something that my kids will like to eat and it should be healthy too. Similar to my earlier posted recipe of Nariyal ke Laddu, here I made coconut bar that is tasty, easy and healthy recipe for kids and we too 😉
I have used dry coconut, You can get coconut powder from any super market or grocery shop or you can just use dry coconut and grate it as I did in this recipe.
Coconut powder -1 cup or dry coconut- 2 full pc
Condensed milk- 1 tin (400 gm)
Cashews-5 to 6 pc
Almonds-5 to 6 pc
Magaz-1 table spoon
- If you are using dry coconut, grate it thin to get fine powder or you can take 1 cup of ready to use coconut powder.
- Take 5 almonds and cut into halves from center for final garnish touch. Roughly crush all remaining dry fruits and keep a side.
- Take a bowl, add coconut powder to it. Add condensed milk as per requirement. Mix well.
- Add dry fruits to the the dough and mix well to make slightly thick dough.
- Wet you hands with little milk and take a spoon of coconut dough. Using your palm, give the shape of bar to the dough and place it in a plate.
- Similarly place all the bars in a plate and garnish with half almond on the top of each bar.
- Dust dry coconut powder to all the bars and freeze for half an hour.
- Beautiful and tasty coconut bar are ready to serve.
|Gur Mungfali Gachak|
Gur Mungfali Gachak- This is one of the sweets liked in winters. Lot of chikkis and laddus are prepared in Indian families during winters like Mungfali or Til ki Chikki, Mungfali Caramel Laddu, Til Gur ke Laddu. But Gur Mungfali Gachak is the most loved and taken as a sweet dish after meal in winters. This is the easiest and quickest recipe made out of just two main ingredients.
Peanuts/ Mungfali-1 bowl
Ghee-1 table spoon
Dry coconut-1/4 pc (optional)
- Heat a pan at low flame and slightly dry roast peanut seeds. Keep a side.
- Take dry coconut and cut small thin layers out of it. Keep a side for later garnishing.
- Heat a thick bottom non stick pan at low flame and add ghee to just warm it at low flame. Now add jagerry and stir continuously at low flame. Stirring is important now otherwise gur can get hardened and will make crystals or will get burnt leaving bitter taste.
- Once gur melts completely and syrup color will change to golden brown, add the roasted peanuts to the pan. Close the flame and mix both the ingredients quickly before it sets hard.
- Now rub little ghee on the flat surface and transfer all the mixture onto the surface.
- Using roll pin press the mixture finely to make a layer of around 1/2 centimeter. Sprinkle the coconut layers on the gachak and let it set until it gets completely cool.
- Now using a sharp knife, cut it into desired shape.
|Til Gur ke Laddu Recipe|
Til Gur ke Laddu Recipe is one of the traditional sweets liked in winters. Lot of chikkis and laddus are prepared in Indian families during winters like Mungfali or Til ki Chikki, Mungfali Caramel Laddu, Mungfali Gur ki Gachak. But this Til Gur ke Laddu is the most loved one because it is related to Ganesha Chaturthi and is made as one of the prasad for Ganpati.
Here in the recipe I have used just til and jagerry.
Ghee-1 table spoon
- Heat a pan at low flame and slightly dry roast sesame seeds. Keep a side.
- Heat a thick bottom non stick pan at low flame and add ghee to just warm it at low flame.
- Now add jagerry and stir continuously at low flame. Stirring is important now otherwise gur can get hardened and will make crystals or will get burnt leaving bitter taste.
- Once gur melts completely and syrup color will change to golden brown, add the roasted sesame seeds to the pan.
- Close the flame and mix both the ingredients quickly before it sets hard.
- Now rub little ghee in your hands and make medium sized laddus. Let them cool down completely and then store in an air tight container.