KESAR RASMALAI

For the rasgulla discs
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the saffron flavoured milk
1 litre full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
Other ingredients
2 teaspoons plain flour (maida)
For the garnish
2 tablespoons slivered pistachios
For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2.Dust back of a flat plate lightly with flour and place the chenna discs on it.
For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.
For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added,a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (mini 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes,continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer rasgullas to a bowl with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.
How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.
VARIATION1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.

WINTER DELIGHT

Ingredients
2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves. 3.Serve hot steaming mugs of this unique concoction.

SANDESH

Ingredients
500 grams paneer
4 to 5 tablespoons powdered sugar
1 teaspoon orange juice
2 drops orange essence (optional)
2 drops orange colour (optional)
For decoration segments of 2 oranges
4 almonds, blanched and sliced
4 pistachios, blanched and sliced
Method
1. Knead paneer thoroughly with sugar.Add orange juice, orange essence andorange colour and mix well. Spread half this mixture to form a 125 mm.square on a plate or dish. Arrange half the orange segments on top.
2. Cover with the remaining paneer mixture, spreading it evenly on top chill. Tips Decorate with the remaining orange segments, almonds and pistachios.

MARIE FUDGE

Ingredients
1 packet marie biscuit
desicated coconut 200 grms
4 table spoon cocoa powder
3/4 tin milkmaid
Method
1. Break biscuits in to medium sized pieces.
2. Add desicated coconut,cocoa powder.
3.Add milkmaid little mix well add again milkmaid little.Quantity of milkmaid will depend upon how much sweet you can afford to eat.
4.The mixture will be bind because of milkmaid.Make rolls out of the mixture.
5.Keep those rolls in freezer for 1/2 an hour to set.Once it sets cut slices of the rolls and keep in the fridge(not freezer).
6.This lasts for about 7-8 days.
This recipe is specially for Zankar.This fudge lasts for 7-8 days but it does not remain for so long ,before that it gets over.Quick and easy recipe but watch your calories.Nice to make for diwali or any festival.

MODAK

Ingredients
1 cup rice flour
1 cup water
1 teaspoon oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup greated fresh coconut
½ teaspoon cardamom (elaichi) powder
1½ tablespoons ghee
Method
1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and
the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the
flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is
not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½"
in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough
a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the
water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7
minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

WINTER DELIGHT

2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
Method
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves and serve hot steaming mugs of this unique concoction.
Serve instesd of dessert in winter.Guests would love it.

MELON TANGO

Ingredients
2 cups muskmelon (kharbooja), cubed
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)
For the garnish
A few mint leaves
Method
1. Blend the melon in a liquidiser. Strain it.
2. Combine all the ingredients and mix well.
3. Serve chilled, poured into glasses and garnished with mint leaves.
This is a good appetizer.Good in summers to beat the heat.