Indian Sweets
Kalakand Burfee Recipe | Manjula’s Kitchen
14. February 2012 by Leave a Comment
Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture.
Recipe makes about 12 to 16 pieces.
Ingredients:
- 8 cups or 2 quart milk
- 1/2 cup sugar
- 2 to 3 tablespoons lemon juice (for making paneer)
- 1 tablespoon sliced almonds or pistachio for garnishing
Method:
Making Paneer:
- Mix lemon juice in ¼ cup of hot water and put aside.
- Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
Making Kalakand:
- Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
- Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
- Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
- Pour it over greased plate keeping about half inch thick.
- Let it cool for about one hour. Cut the kalakand in squares.
- Offer to Krishna!
Sandesh (Bengali Sweet) Recipe by Manjula
Prabhupada, August 12, 1976, Tehran: Who made sandesh? It was very nice.
Hari-sauri: Nava-yauvana’s wife, Manjari.Manjula: Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.
Recipe makes 24 pieces.
Ingredients:- 1/2 gallon (8cups) milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/4 teaspoon ground cardamom
For Garnish:
- 2 tablespoon sliced pistachios
- About 8 strands of saffron
- 2 tablespoon crushed pineapple
Method:
- Make the paneer (check the recipe for paneer).
- Drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
- Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
- Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
- Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
- Turn off the heat and keep mixing the paneer like you are making dough.
- This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
- Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
- Divide the paneer in 24 equal parts and roll them giving a ball shape.
- Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
- Refrigerate them for few hours before serving. Serve them chilled!
- Sandesh can be refrigerated for a week.
- Offer to Krishna!
Replies
15 hrs · Bhubaneswar, India ·
Making Of Home Made Rasogollas
Borderless Nov 15 2017
Curdle 4 litres of Milk in a large pot with cooking Vinegar. When water looks green and cheese is formed strain with a cheese cloth and hang it to dry. Knead Cheese and make round balls about 12 at a time with hand. Boil 6 cups of water and 2 cups of sugar in a pressure cooker. When water boils put the 12 round balls in and apply pressure full. At the first whistle turn to medium heat. After 10 mins turn heat off. Let the pressure go naturally.
In a separate pot boil 3 cups of water and 1 cup of sugar. Bring it to boil and turn switch off. Once the pressure is all gone of the first batch then remove lid of Pressure Cooker to remove the Rasogollas to the pot of ready made Rasa in the Pot.
Put Second Batch of 12 in the Pressure Cooker. Repeat process like before but turn off the heat after 7 mins. Remove after pressure is released naturally to the Pot of Rasa. Third batch of 12 should be kept on medium heat for 5 mins. This is to ensure uniform color of the Rasagollas.
If you wish Reddish Rasogollas keep medium heat 12, 10, 7 mins respectively on medium heat before turning off heat. People had Rasogollas for 30 years or more at Montreal. Someone once called it Rajbhog and my Chhena Poda Khorda Poda. Serve hot or cold. When you serve cold Rasogollas turn out huge full of Rasa and soft. One gets used to the less sugar. Eat when hungry back from work.
Courtesy Prangyan Panigrahy Shikha who taught me all desserts. If Rasollas turn out good then Chhena Poda, Rasa Mallai will follow. No border Rasogolla. Let's Share!
Cheesecake and cookies are a
great combination! Try this
healthier version of cheesecake
next time you want to make a
fabulous dessert!
Ingredients
Cookie Crust:
• 1 cup ground oats
• 1/2 cup whole oats
• 2 bananas
• 1/2 cup yogurt
• 2 tsp cinnamon
• 2 tsp ghee
• 1/2 tsp baking soda
• 1/4 tsp salt
Cheesecake:
• 3 cups thick yogurt cheese
• 1 1/2 tbsp cornstarch
• 1 1/3 cup sugar
• 1/4 tsp salt
Method
1. For the cookie recipe: Place all
ingredients into a mixing bowl and
mash all together with a fork until
fully combined.
2. Oil the baking dish with ghee and
press the cookie dough into the
bottom of the dish. Bake at
200C/390F for 15 minutes.
3. In the meantime, while the
cookie is cooking, prepare the
cheesecake by combining all the
ingredients into a mixing bowl.
4. Use a hand blender to mix.
5. Mix until nice and creamy with no
lumps.
6. The cookie should be done by
now. Take it out of the oven.
7. Immediately pour the
cheesecake mixture on top of the
cookie.
8. Now bake for another 10-15
minutes.
9. Let the cheesecake cool in the
fridge for at least 5 hours before
serving.
10. Now you are ready to offer to
Krishna with love and devotion.
• 3 cups Cake Flour (sifted) or 750 ml
• 3 tsp Baking Powder
• 3 tsp Baking (Bicarbonate of) Soda
• Milk or 1 1/2 cups or 375 ml
• 1 1/2 cups Bananas (pureed) 375 ml.
• Butter (melted) =1/2 cup. = 125 ml.
• 1 cup light Brown Sugar = 250 ml.
• 2 tsp Vanilla Essence
Icing; butter, icing sugar, little milk, flavor; beat until smooth.
Gingerbread Recipe
Ingredients:
Glaze Ingredients:
Directions: