Sweet Edible Roses (Golap Pitha)

Hindi video

Sweet Edible Roses! Golap Pitha from the Bangla cuisine

Ingredients (makes 10 roses):

For dough
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

Method:
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!!

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Falooda Sev/ फालूदा सेव

Hindi video

English video

Ingredients:

Corn starch/corn flour/arrow root (1/2 cup)

Water (2 cup+ for setting the sev)

Food color (optional, few drops)

Sugar(optional)(5 tsp)

Preparations before cooking:

1. Set the attachment with smallest size of holes in the sev maker. Grease the sev maker and put aside.

2. Set a wide bowl ready with ice cubes and cold water. Store the bowl in refrigerator till ready to make sev (if kitchen is very hot).

Method:

1. Mix corn starch and sugar.

2. Mix water slowly to form a solution.

3. Set a wide non stick pan to heat at low-medium.

4. Cook the solution till it becomes translucent and gel-like.

5. Immediately transfer to sev maker.

6. Make sev in ice-cold water.

7. Transfer to refrigerator for at least half an hour or until the sev is set.

Enjoy in desserts like rabdi falooda,  Ice-cream falooda,  kulfi falooda, custard, parfait, fruit cream etc.

Let your creativity flow!

Check out these interesting recipes to make falooda!

Recipe for Rabdi Falooda at

Recipe for Kulfi falooda

 

Bread and apple से बनायें एक नए तरीके की स्वीट डिश / Bread Apple Pie Pockets

 

To view this video in English, check the video below

Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!

Ingredients: For 9 Fried/ 12 baked Apple pie pockets

Apples 2 large,

Lemon Juice (2 tsp)

Cinnamon Powder (3 tsp)

Nutmeg Powder (1 1/2 tsp)

Cloves (3)

Butter (2 tbsp)

Sugar (7tbsp or as desired)

White bread slices (9 for fried version)(12 for baked version)

Oil for frying

Water (as required)

METHOD: For fried version

1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.

2. Set a pan to heat at medium.

3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.

4. Allow apples to cook till tender (about 10 minutes).

5. Transfer the apple mix to another bowl and cool down.

6. Trim away crusts of the bread slices.

7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.

 

FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)

Malai Kulfi (Ultra quick recipe)

Ingredients

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)

Method:

  1. In a bowl, mix together milk and milk powder.
  2. Add cardamom powder, condensed milk and whipping cream.
  3. Mix well.
  4. Add assorted nuts. Save a few for garnishing.
  5. Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
  6. Transfer kulfi mix. (Do not fill to the top)
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoy!!

*Add more condensed milk for extra sweetness.

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Mango and coconut burfi/ 10 मिनट में बनायें आम और नारियल की नरम, रसीली बर्फी

Ingredients:

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!

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Method:

  1. Set a wide non-stick shallow pan at low-medium heat.
  2. Warm clarified butter in the pan.
  3. Add coconut powder and mix with the ghee. Roast for 30-40 seconds while mixing continuously.
  4. Add milk and stir occasionally till the milk dries up.
  5. Sprinkle milk powder and mix thoroughly.
  6. Add almond meal and 1/3 of the almond pieces. Mix well.
  7. Roast this mix for a few minutes till it becomes dry.
  8. Add mango pulp. Keep stirring and roast at high heat.
  9. Add sugar and keep roasting till all the moisture is dried up.
  10. The mix lumps together. Switch off the heat.
  11. Let the mix cool for a minute and then transfer to a greased plate/tray.
  12. Using a table knife/spatula/ hands shape the mix into a square.
  13. 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!

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Moong Dal halwa (Tips for grainy texture in less ghee)

 

Ingredients:

Moong dal, washed and split (1/2 cup) (100gm)

Ghee (70 gm)

Sugar (80 gm)

Cardamom Powder ( 1 tsp)

Saffron threads (few)

Golden Raisins (kishmish) ( a handful)

Almonds  (few)

Milk (1 ½ cup)

Method:

  1. Soak dal for 2 hours in warm water.
  2. Strain to remove all excess water.
  3. Coarsely grind dal, preferably without any water. If required, add as little water as possible.
  4. Set a big non-stick pan to heat at medium.
  5. Add ¾ quantity of ghee. Allow it to melt.
  6. Once melted, switch off the heat.
  7. Mix dal paste with ghee.
  8. Switch heat on medium.
  9. Start frying the mix. Keep tossing, keep stirring.
  10. In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
  11. Once grainy, add milk in instalments. Keep stirring.
  12. Reduce heat to between low and medium.
  13. The mix starts to thicken. Add sugar. Mix.
  14. Add raisins and slivered almonds. Mix.
  15. Keep stirring and frying, till desired consistency is reached.

Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.

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Milk Pudding with regular milk/ Instant Kharwas/Posu/Ginnu/Junnu

Ingredients

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

Method

  1. Soak most of the saffron threads in 2 tbsp warm milk.
  2. Mix together 1 cup milk, and sugar. Blend well.
  3. Add strained yogurt, ½ tsp cardamom powder and milk powder.
  4. Add soaked saffron threads with milk. Mix with a spoon.
  5. Transfer the mix to a greased bowl.
  6. Sprinkle ½ tsp cardamom powder and remaining saffron threads.
  7. Heat water in a steamer.
  8. Place the bowl with mix in the steamer, a little above the water level.
  9. Steam at high for 20 minutes. Keep a watch till done (mine got done in 30 minutes)
  10. 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)
  11. Set to firm in the refrigerator for a few hours.

Cut into pieces and enjoy chilled!