Malai sandwich

Malai sandwich

Ingredients :

For Paneer :

• 4 Cups Milk
• 2 Tsp Lemon Juice dissolved in 1 Tbsp Water
• 2 Tsp Curd
• 1 Tbsp Maida (All purpose flour)
• A pinch of Red Color (Optional)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder

For Filling / Malai :

• 1/2 cup of Sweet Mawa / Khoya / Khawa
• 2-3 tsp of sugar pr  icing sugar.
• A pinch of saffron soaked in a spoonful of milk (optional)

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice, Add Curd and wait for milk to curdle completely. Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now add pinch of red color and knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make oval shaped balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil. Add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once paneer balls are cooked, turn off the gas and let it cool for 1 hour.

Now for Making Malai mixture. Mix khoya and icing sugar and blend in mixture to form a fine thick paste / creamy mixture.

After 1 hour remove paneer balls from sugar syrup , do not squeeze them.Cut each of them horizontally into 2 equal part, spread khoya mixture on one part and put other part on it,Garnish with Silver Foil, chopped pista. Refrigerate for 1 hour and served chilled.

Sandwich

Sandwich

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.


Ingredients
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

Method

• Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
• Stir till the whey separates out and milk cuddles.
• Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
• Mix sugar with 6 cups of water in a cooker and bring it to boil.
• Take out this paneer from the sieve and knead till very soft dough forms.
• Add in rawa and baking powder and knead again.
• Make thin flat squares and add half of them into the sugar syrup boiling in cooker
• Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
• Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
• When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
• In the morning grate the khoya and add in powdered sugar in it.
• Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
• Take out the cooked paneer pieces from the fridge and cut each into triangle shape
• Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
• Garnish with the silver leaf and serve chilled.

Notes
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.

Raskadam

Raskadam

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.


Ingredients
3.5 Cup Milk
1 Spoon Vinegar
1.5 Cup Sugar
1.5 Cup Powdered Sugar
4 Cup Khoya
A pinch of Saffron
1 Cup Grated Paneer

Method

• Warm couple spoon of milk and add the safron. Keep aside.
• Heat the remaining milk
• When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
• When the milk cudles and water is separated out, throw out excess water and run it through the cold water
• Squeeze this mixture in a cotton cloth and drain out the water.
• Mix it thourghly and make the dough out of it.
• Prepare around 25 balls out it (small sized
• Mix the sugar with the 6 cup water in the cooker and boil it
• Add these small balls in it and let it boil for around 5 minutes
• Cover the cooker with lid and boil for another 5 minutes
• Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
• In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
• Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
• By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
• Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer

Notes
Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.
The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.
You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.

Gulab Jamoon

Gulab Jamoon

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Earlier when I used to make gulab jamoon with Gits packet the most problematic area for me was to prepare sugar syrup correctly.. Most of the time it use to be too sugary. So when i decided to make gulab jamoon with khoya instead of ready mix packet I did little R&D over sugar syrup and found that the cookery book i have received as a wedding gift has the best method.


Ingredients
1/4 Kg Khoya
1 cup Rava
1/2 cup milk
2 pinch of Cardamom Powder
A pinch of Eating soda
2 cup Sugar
3 cup water
Oil/Ghee

Method

• Make the dough from rava using milk exactly the same consistency we prepare for Rotis. Keep aside for 2 hours
• Mix this Rava mixture and Khoya well
• Strain the mixture through the Puran Yantra
• Mix a pinch of cardamom powder with this mixture and knead the dough
• Prepare small round balls out of this mixture
• Now in a pan mix sugar and water and bring it to boil. Cook on medium flame only
• When the mixture boils add a pinch of cardamom powder and boil for another minute. Keep aside
• Heat another pan with oil/ghee
• Fry the gulab jamoon balls in this on low flame 4-5 at a time
• When the Gulab Jamoon is brown in colour keep them aside to strain the oil and fry next batch
• When next batch is ready to come out of oil, add the first batch to the sugar syrup.
• Fry and dip all gulabjamoons same way
• When all gulab jamoons are in syrup, boil the syrup again on low flame. Keep aside for 5-6 hours
• Seve the gulab jamoons warm with ice-cream of your choice to make a delicious dessert

Notes
When you put the balls in oil for frying they should float in a minute, otherwise mix little more eating soda and knead the dough.
Also when the balls are dipped in the syrup they should float otherwise balls are not cooked properly.

Mung Daal Vadi

Mung Daal Vadi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Yesterday I thought of preparing mung daal halwa but then ended up cooking mung daal vadi.


Ingredients
1 Cup Mung Daal
3/4 Cup Ghee
1/4 kg Khoya
2 Cup Sugar
2 Cup Milk
Almonds to garnish

Method

• Soak the daal in water for 4-5 hours
• Grind the daal in a mixer to form fine paste
• Heat ghee in a pan and fry the mung daal paste on low flame
• Once the daal turns golden brown, add the milk and cook till the mixture becomes thick
• Add the khoya and cook for a while
• Add te sugar and cook on low flame till mixture is thick and sticky
• Grease the plate and put the mixture on it. Spread it evenly and garnish with almond pieces
• Cut into rectangular pieces and serve

Notes
Frying the mung daal on low flame is important, as mungdaal will get burnt quite quickly.