Education Recipe For Better Life

Friday, October 14, 2016

Basundi

For the day 2 of Indian sweets,themed under Blogging Marathon #69 is Basundi.
Basundi is a popular Maharastrian sweet and mostly its accompanied with puris.But this sweet is available in most of the shops in Tamilnadu and its my favorite.
Basundi is sweetened,thick milk flavored with cardamom powder and saffron,garnished with lot of chopped nuts.I also used some sweetened condensed milk to get extra rich taste.Off to the recipe.............

Basundi

Basic Information

Preparation time 10 minutes
Cooking time 30-35 minutes

Serves 2 (generously)

Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	2 tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands

Method

Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.

Now add the condensed milk and sugar.Let it simmer for another 5 minutes.

Now the milk is thickened,add in the chopped nuts and let it simmer it for another 2-3 minutes.Finally add the cardamom powder and saffron soaked milk.Mix it well and put off the flame.Refrigerate for an hour or two.

Serve it chilled.

Tastes better when it is served chilled.
The consistency of the basundi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
The color gets deeper after cooling as the saffron it getting soaked..

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com

Monday, October 10, 2016

Rasgulla/Rosogulla

After mega marathon we are back to our regular blogging marathon and for this edition I chose to share Indian or US states sweets.
As Diwali is around the corner,wanted to share some Indian sweet recipes.As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas.
This recipe again I noted down from a friend of mine and it comes out so spongy and soft.Here I used pressure cooker to make the work easy.Off to the recipe..............

Rasgulla/Rosogulla

Basic Information

Preparation time 20 minutes
Resting time - 2 hours

Cooking time 15 minutes

Makes 12-13 mini rasgullas

Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	1 litre/4 cups
Lemon juice or vinegar	1-1.5 tbs
Sugar/sakkarai	1 cup
Water	2.5 cups
Sugar Candy/kalkandu	1-2 tbs
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands(optional)
Pistachios(roughly chopped)	few for garnishing

Method

Take the milk in a pan and keep it on a stove top and let it boil.After boiling add the lemon juice and gently mix it well.The milk gradually curdle.

Mix it well and once the milk is completely curdled,pass it through a muslin cloth or a strainer.Wash the milk solids in cold water and tie the cloth tightly and hang it or keep heavy weight on top of the cloth for 2-3 hours.This way all the moisture in the milks solids will drain.

After 2-3 hours remove the milk solid aka chenna and gently knead it with the palms for 4-5 minutes or till it becomes smooth.

Now divide the chenna to 12 -13 equal ball and keep 2-3 sugar candy inside.Roll it to a smooth ball and keep it aside.Mean while in a pressure cooker or pan heat 2.5- 3 cups of water and to this add the sugar.Let it boil.Add in the cardamom powder.

Now gently drop the prepared balls to the sugar syrup and close the pressure cooker/pan with lid.Cook it for a whistle in a medium flame.Put off the flame and let it be till the pressure subsides.Remove the lid and transfer the rasgullas to a serving bowl.

Serve it.

Keeping the sugar candy in the chenna balls make the rasgullas soft,as the candy melts while cooking.
There should not be any moisture in the chenna also the kneading gives a spongy rasgullas.
Instead of kneading the chenna with hands,it can be pulsed in a blender.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Sumber http://www.naliniscooking.com

Monday, October 3, 2016

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.

1.Cook one ingredient for 26 days or one category for 26 days
2.Cook with one ingredient for each week or category for each week

I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.