Gud Sandesh

Ingredients

Paneer of 1 ltr milk
2 Tbsp gud (can be more or less as per taste)
1/2 tsp ilaichi powder
Chironji dana for decoration

Process

Knead paneer with palm till it becomes soft
In a non stick pan melt the gud and add paneer
Mix and fry till it forms a lump
Add ilaichi powder, mix and allow it to cool
Make small peda shape or any mould can be used to make different shapes
Decorate with chironji dana or any dry fruit
A tasty and healthy sweet is ready to be served

Rasmalai

Ingredients

12 flat rasgullas
0.5L cow milk
0.5 to 3/4 cup sugar
2 pinch saffron
1 teaspoon choti elaichi powder
Finely chopped almonds and pistas

Process

Make flat disc shaped ragullas. (Detailed recipe here).

Boil milk for 5 mins and keep stirring continuously.
Add sugar, dry-fruits, elaichi powder and saffron.
Again boil for 2 mins.

Press the rasmalai gently between palms to squeeze out extra chasni.
Dip it in the masala milk made above.

Once it cools, refrigerate for 8 hours so that the rasmalai can soak in the masala milk.

Serve chilled and enjoy the home-made healthy dessert!

PS; The shelf life is only one day even after refrigeration

Rasgulla

Ingredients

• 1.5L full cream cow milk
• 3/4 cup sugar
• 4 cups water
• 3 – 4 pods of green cardamom
• Juice of 1 or 2 lemons

Process

Preparing Chena

• Heat milk in a vessel.
• Continuously stir it so that the cream does not set on it.
• Put off the flame once it comes to boil.
• Add 1/2 cup water.
• Slowly pour the lemon juice while stirring continuously.
• As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
• Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and squeeze it to remove excess water.
• Wash chena with fresh water to remove the sourness of lemon.
• Keep it aside for 15mins.

Preparing Chasni

• In a wide pan, boil water, sugar and cardamom till the sugar is dissolved.
• Boil it for 5mins.
• Cover it and keep it on low flame.

Preparing rasgulla

• Gently knead the chena using palm for approx 3 mins so that it becomes smooth.
• Make 11 – 12 balls (ensure that there are no cracks in the chena balls).
• Slowly put the balls in boiling chasni.
• Cover and keep it on medium flame for 5 mins.
• After 5 mins, gently flip the rasgulla so that it’s cooked from the other side too.
• Again cover and cook for 5 mins on medium flame.
• Ensure that the chasni is always continuously boiling.
• Remove from flame and keep it aside (covered) for 20 mins.
• Transfer the rasgullas in a bowl and refrigerate.
• Now comes the most difficult part – patiently waiting for 6 hours! 😁
• Serve and enjoy this yummy and healthy dessert!

  PS:
  The shelf life is not much and hence
  1-It should be refrigerated
  2-It should be consumed within two days