Sweet Edible Roses! Golap Pitha from the Bangla cuisine
Ingredients (makes 10 roses):
All purpose flour (Maida) 1 cup (little less than 150 g)
Milk (11/4 cup) (310 ml)
Salt (a pinch)
Sugar (1 tbsp)
Desi ghee ( 2 tsp)
For sugar syrup
Sugar ( 2 cups)
Water ( 1 cup)
Cardamom powder( Ilaichi powder) 1/4 tsp
1. Set a non-stick pan to heat at medium.
2. Add milk, salt, sugar, desi ghee. Stir till milk gets warm and ghee melts.
3. Stir in maida. Keep stirring till it becomes dough like (happens very quick)
4. Transfer to a mixing bowl. Allow to get warm. Knead for 8-10 minutes till dough becomes smooth.
5. Cover with a lid and let rest for 10 minutes.
6. Take a ball of dough, roll it out like a roti, and cut smaller circles. The circles shrink a little inwards by the time you assemble since maida has elasticity, so make decent sized smaller circles.
7. To make a rose, overlap 3 small circles and pinch at the center. Cut the three circles (only outside the pinched part). Mark 3 cuts so that the circles are divided into 9 equal portions. These will form the petals of the rose.
8. To make the center, cut a small rectangle and roll it into a small cylinder. Make centers for all roses.
9. Shape these cut circles into a rose as shown in the video.
10. Fry at low to medium heat.
11. Also keep the sugar syrup ready by melting sugar in water and thickening it a little. Do NOT cook syrup to thread consistency.
12. Immerse the fried roses while still hot in to warm syrup. Let sit in syrup for 30 minutes.
Take out the roses on to a plate. Enjoy with your loved ones!!
Milk (1/2 cup)
Milk Powder (1/2 cup)
Cardamom Powder (1 tsp)
Condensed Milk (7 oz/200 gm)
Heavy whipping Cream/ Fresh Cream (1/2 pint, approximately 250 ml)
Assorted dry fruits (chopped)
- In a bowl, mix together milk and milk powder.
- Add cardamom powder, condensed milk and whipping cream.
- Mix well.
- Add assorted nuts. Save a few for garnishing.
- Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
- Transfer kulfi mix. (Do not fill to the top)
- Freeze for 8-10 hours or until set well.
De-mould kulfi and enjoy!!
*Add more condensed milk for extra sweetness.
Clarified butter/ Desi ghee ( 1 tsp)
Coconut Powder or fresh/frozen shredded coconut (1 cup)
Milk ( 1 cup / 250 ml)
Milk Powder ( 2/3 cup)(substitute with 2 cup milk)
Almonds ( blended and separated into almond meal and small pieces by straining )( ½ cup)
Mango Pulp ( ½ cup)
Sugar ( 3 tbsp or as per taste)
Note: DO NOT use coconut flour!
- Set a wide non-stick shallow pan at low-medium heat.
- Warm clarified butter in the pan.
- Add coconut powder and mix with the ghee. Roast for 30-40 seconds while mixing continuously.
- Add milk and stir occasionally till the milk dries up.
- Sprinkle milk powder and mix thoroughly.
- Add almond meal and 1/3 of the almond pieces. Mix well.
- Roast this mix for a few minutes till it becomes dry.
- Add mango pulp. Keep stirring and roast at high heat.
- Add sugar and keep roasting till all the moisture is dried up.
- The mix lumps together. Switch off the heat.
- Let the mix cool for a minute and then transfer to a greased plate/tray.
- Using a table knife/spatula/ hands shape the mix into a square.
- Mark cuts for the burfi pieces in the mix. Cover the plate with a cling wrap and refrigerate for 2 hours.
Enjoy homemade mango coconut burfi!
Makes excellent gift!
Whole Milk/ Full fat milk (1 cup+ 2 tbsp)(Room temperature)
Strained Yogurt (5 tbsp)
Milk Powder (6 tbsp/50 gm)
Sugar ( 5 tbsp/90 gram)
Black cardamom (3-4)/Green Cardamom (1)
Saffron threads (a few)
Oil for greasing the bowl
Water for steaming
- Soak most of the saffron threads in 2 tbsp warm milk.
- Mix together 1 cup milk, and sugar. Blend well.
- Add strained yogurt, ½ tsp cardamom powder and milk powder.
- Add soaked saffron threads with milk. Mix with a spoon.
- Transfer the mix to a greased bowl.
- Sprinkle ½ tsp cardamom powder and remaining saffron threads.
- Heat water in a steamer.
- Place the bowl with mix in the steamer, a little above the water level.
- Steam at high for 20 minutes. Keep a watch till done (mine got done in 30 minutes)
- Kharwas is ready when the edges are a little raised (look cooked). On inserting a wet knife in the center, there might be little residue on the knife (its normal)
- Set to firm in the refrigerator for a few hours.
Cut into pieces and enjoy chilled!