Ingredients: For Filling:
1 cup - fresh coconut, finely scraped
3/4 cup - sugar
1/2 tsp - cardamom powder For Pancakes:
1 1/2 cups - plain flour (maida)
2 cup - milk (approx.)
1 tsp - ghee
2 pinches - soda bicarb For Garnish:
3 to 4 - almonds, finely slivered
3 to 4 - green pistachios, finely slivered Method For Filling:
- Put freshly grated coconut in a nonstick or heavy pan.
- Cook on low flame, stirring continuously, till coconut is softened.
- Add sugar, cardamom, stir and cook further till mixture is gooey.
- Keep aside, till required.
- Make a thin spreading batter with all ingredients.
- Add a little more milk if required.
- Heat a nonstick or heavy skillet.
- Spread a ladleful of batter, spread to form a thin pancake.
- Repeat for all the batter, piling up the pancakes.
- Place a spoonful of filling along centre of a pancake.
- Fold over opposite side, to form a frankie-like folding.
- Repeat for all, arrange in serving dish.
- Garnish with slivered almonds and pistachios.
45 minutes Makes:
10-12 patisaptas Shelflife:
2 days Rasgullas Ingredients:
For cheena: 1 lt cow's milk
juice of 1 medium sized lemon
1 tsp refined flour
2 cups water
1 cup sugar
1 tsp rose essence Method
- Boil the milk and let it cool to room temperature. Skim the milk of the cream.
- Boil the milk again and when it begins to boil add the lime juice and continue boiling until the whey separates out.
- Cover the vessel for 15 mins.
- Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.
- Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.
- The end product is the cheena.
- Take the cheena on a dry surface and knead with hand for about 3 mins.
- Then add refined flour and continue to knead for about 5 mins.
- Meanwhile, in a pressure cooker boil sugar, essence and water to form a thin syrup.
- Make small balls of the cheena mixture and place them in the cooker.
- Cover and cook for 7 mins or until 2 whistles on a medium flame.
For best results serve chilled. Orange Sandesh Ingredients:
250 g - sugar cubes
200 g - paneer
1 - small orange
a few drops - orange red colour
golden foil Method
Mishti Doi Ingredients:
- Rub sugar cubes nicely over the surface of orange to absorb the colour and flavour and then crush to a powder.
- Grind paneer to a paste.
- Mix together paneer and the sugar and cook over a slow fire till the mixture turns thick and leaves the sides of the vessel.
- Remove from fire, mix in colour and put in a greased thali.
- Cover with foil and cut when cold into pieces, or you can also shape the
- mixture into small oranges.
- stick an angelica in the centre of the oranges to resemble leaves.
1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp. water
3/4 tbsp. fresh curds Method
- Put the milk to boil with 1 cup sugar.
- Bring to boil and further boil for 7-8 minutes.
- Meanwhile put remaining sugar in a heavy saucepan.
- Heat on high stirring continuously, till brown like caramel.
- Add water and stir well till boil is resumed.
- Add to the boiling milk and stir well.
- Boil for a further 5-7 minutes.
- Cool till warm. Add curds and stir.
- Either pour into individual cups or a single vessel.
- Cover with lids or lid.
- Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.
20 minutes (excluding cooling and setting time) Makes:
1 litres curds or 7 individual 150 ml. cups Shelflife:
1-2 days refrigerated Chhenner Payesh (Cottage Cheese Kheer)
chhenna made from 2 liter milk
almonds - 1 tbsp
pistachio - 1 tbsp
milk - 2 liter
sugar - 1 cup
rose essence - few drops Method
- Blend chhenna in mixer till smooth.
- Blanch and peel nuts. Powder them with 2 tbsp of sugar.
- Boil milk and simmer till it is reduced to ½ it's volume.
- Add sugar and stir till dissolved.
- Add the chhenna and nuts powder. Mix well.
- Simmer for 5 more minutes.
- Remove from fire and stir in the essence.
6 to 8