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Food for the goddess

Kheer Kadam
Ingredients:

Homemade Paneer 2 litres of milk
Khoya 200 gms
Sugar 3 cups
Vanilla or any other essence
(as per preference) 1 teaspoon

To make Paneer
>> Boil the milk and while boiling put half cup of diluted white vinegar, till the water turns light green. Strain the paneer over a muslin cloth, wash it well under cold water and hang the strained paneer with the cloth for two hours.

>> Take half of the paneer, knead well, mix one teaspoon of all-purpose flour and one teaspoon of semolina flour. Mix both together. Divide the dough into tiny balls and cook them in the sugar syrup on a high flame for 15 minutes. From time to time, sprinkle water on to the boiling rasgullas, so that the syrup does not thicken. The small balls will expand and float in the syrup while boiling.

>> Then lower the flame and boil for another 15 minutes. Let it rest till it cools. So you get tiny rasgullas which are a little harder than the
rasgullas you would normally get in any sweet shop.

>> With the rest of the paneer, mix the khoya and knead well along with the essence. Cook the mixture over low flame until it leaves the sides of the vessel. Cool the mix.

>> Take each of the tiny rasgullas and cover it totally with the paneer khoya mix. So you have a ball, with a soft centre and a coating of paneer khoya mix on the outside.

>> Place them on a plate and decorate with grated khoya on top.

Recipe courtesy: Shikha Mitra

Patishapta
for the filling:
Grated Coconut 1 cup
Jaggery 1 cup /
Sugar 1 cup
Cardamom powder 1/4 teaspoon
Khoya: 2 cups
For the crepes:
All-purpose flour: 1 cup
Semolina 1/2 cup
Rice flour : 1/2 cup
Milk 1 cup
Sunflower oil for frying

For the filling
>> In a wok heat the jaggery, as it starts melting add the coconut. Put in the cardamom powder and stir till the coconut mixes well with the jaggery.
>> Cook till the coconut feels sticky. Take it away from the flame and keep it aside.
For the crepes
>> Add all the dry ingredients together and mix well. Pour the milk while constantly stirring to avoid lump formation. The batter should be smooth and freely flowing (add excess milk if required).
>> Heat a frying pan (preferably non-stick) and pour 1 tablespoon of oil, spread it with a paper towel.
>> Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quickly before the batter sets.
>> Place the filling lengthwise at the centre of the crepe. Fold the crepe from both sides and wait till it turns light brown.

Chanar Jilepi ( Paneer Jalebis)
Ingredients:

Homemade Paneer 1.5 litres of cow milk
Khoya 150 gms
Sugar 2 cups
All-purpose flour approx 3 tablespoons
Oil 3 tablespoons
Pinch of nutmeg powder (optional)

TO MAKE PANEER
>> Boil the milk, and while boiling put half cup of diluted white vinegar, till the water turns light green. Strain the paneer over a muslin cloth, wash it well under cold water and hang the strained paneer with the cloth for two hours.
TO MAKE JALEBIS
>> Knead the paneer well, so that there are no lumps. In another bowl, take all-purpose flour and knead it with oil. Now, take khoya (1/3rd of the paneer), paneer, and kneaded all-purpose flour and mix all of them together to form a soft dough. Divide the dough into small balls and roll out each ball into a long thick strand and shape them in to jalebis (as seen). In a pan, put oil, and fry the jalebis on a slow flame until they are golden yellow in colour.
To make the sugar syrup
>> In another pan, pour three to four cups of water along with sugar and boil the mixture till it becomes thick. After which, soak the fried jalebis in the hot sugar syrup.

Festival venues in the city
From October 9 to 13
At Bangiya Sanskriti Samasad, Congress Bhavan, near Pune Municipal corporation.
Amantran, Sakshi Garden, BT Kawade Road.
Oikyotan Bangiya Parishad, Kepse Lawn, Pimple Saudagar.
Banga Bharati, Kingvisara Lawn, Pimpri.
The Rohi Villa Palace, lane 7, Koregaon Park. 

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