A simple lunch platter : rice, masor muri ghonto, chilli pickle and papad. Today I'm going to share a simple yet delicious lunch platter that consists of a famous Bengali style fish head recipe together with chilli pickle and papad served with rice. Also check :A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar
Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.
This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.
It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.
Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way π It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.
Making angoori rasmalai is very easy but consumes a bit of time. For this, we need to prepare the chenna first, cook it in sugar syrup and side by side prepare the saffron flavoured milk. All the sweet cottage balls dunked in flavored milk that is called RAS.
If you are using market paneer for making angoori rasmalai churn everything on grinder. I used homemade chenna with the heels of your hands for a 8 to 10 minutes.
To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this angoori rasmalai can be divided into three steps
* making chenna by curdling the milk
* Shaping and cooking the angoori rasgulla
* Making ras or sweetened milk to dunk the rasgullas.
The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.
It will be good fro 3-4 days in fridge, keep it in fridge
Prep Time : 5 mins Cook Time : 45 mins Total Time : 50 mins Course : Dessert Cuisine Bengali, Indian 1 CUP = 250 ml
Ingredients
For making angoori rasgulla
* 4 cups full fat milk * 2 tablespoons lemon juice or curd * 4 cups water * 1.5 cups sugar
* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates
* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.
* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.
* pinch into tiny balls and shape into mini rasgullas.
* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.
* Remove the rasgullas from syrup, and let cool thoroughly.
Thickening milk to make rabdi
* When the almonds are blanching, take milk in a thick bottomed pan or kadai.
* Bring the milk to a boil on medium heat stirring at intervals.
* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.
* Add the sliced almonds. Reserve a few almonds for garnishing.
* Also add the saffron infused milk.
* Stir again. Keep simmering the reduced milk at a low heat.
Making angoori rasmalai
* Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
* Switch off the heat and then add rose water or kewra water
* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
* You can also serve angoori rasmalai warm or at room temperature.
This month letter is K for season 2Β A to Z Challenge, I choose KESAR and made this super yummy and delicious bengali sweet ANGOORI RASMALAI
Mango Sandesh is a twist of to the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.
Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron.Β
Check out the video of AAM SANDESH
This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.
WHAT IS SANDESH SWEET?
Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH"Β
I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo.Β
Before mango season over, I want to enjoy mango in my dishes so I can remember the taste till next season. πΒ I gave this mangoish twist to my Sandesh, and that came out super creamy and soft. Itβs really easy to make!
The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.
You can try end number of mango recipes from my blog
To learn more delicious and new recipes, do follow me on Facebook, Twitter and Instagram at your ease.
Recipe Category: Desserts
Recipe Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 2
Author : Jolly Makkar
Ingredients :
1 liters of full fat milk.
4-5 Tablespoons of lemon juice
Mango pulp of 1 sweet mangoes
1/4 cup of sugar.
A pinch of Saffron strandsΒ
A pinch of yellow color (optional)
1/4 teaspoon of cardamom powder
Some chopped almonds or any dry fruits
Instructions :
1. Heat milk in a saucepan.Β When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.
2. The milk will curdle within few minutes. You will see the paneer or chenna.Β After few minutes strain it in cotton lined strainer.
3. Wash paneer with cold water, then press gently with your hand to remove excess water.
4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.
5. Then take paneer out in a plate and start kneading gently.
6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.
7. In a non stick pan, add mango pulp, sugar and saffron soaked water.Β Cook on medium flame for 15 minutes. AddΒ green cardamom powder.
8. After 15 minutes, mango sauce will become thick and silky.Β Now add the kneaded paneer, mix well.Β
9. On very low flame, stir the mixture in every 2 minutes.Β First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.
10. When the paneer will start leaving the pan, like a dough turn off the heat.Β After few minutes, take the mixture out in a plate. Cool it in a fridge for 1Β hour.
11. After 1 hour, take the mixture out from the fridge andΒ start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.
12.Β You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.
13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.
14. After 4 hours, take out from fridge and cut it in your desired shape, garnished with nuts and serve it. It will be good for 2-3 days. Not more than that.
LITTLE INTRO ABOUT OUR NEW A TO Z SEASON 2 CHALLENGE
This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredientsΒ like a for aloo, aam, anar and many moreΒ as compare to old one english..confused π don't be confused this is gonna be fun unlimited challenge for us and our readers.π
I choose my key ingredientsΒ AAMΒ and make this easy andΒ simple AAM SANDESH Bengali Sweet
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