Diwali is almost here and like all the other festivals this year, we have to celebrate it maintaining social distancing. But, does this means that we cant share our happiness or can’t have fun? It is true that we cannot go and meet our loved ones or go shopping as usual as we all were used to do. But, we can definitely share our happiness virtually and can also make our most favorite and delicious sweets at home.
Making mouth licking sweets has a different level of excitement and happiness. The recipes not only contain the ingredients or the amazing flavor but also contain a lot of love and all the hard work. So, here we present the 5 most amazing and delicious sweets with their recipes which are tasty as well as easy to make. Let’s Start!
Rajbhog is a classic Bengali sweet and is prepared with milk solids or chenna and Kesar strands. The recipe for Rajbhog is very similar to Rasgullas. The major difference between rajbhog and rasgulla comes with a major difference in color and dry fruits stuffing. In addition, these paneer based desserts were typically prepared for kings and during festivals and hence are bigger in size than other Bengali sweets. Hence, the name is rajbhog sweet for this simple paneer cheese dessert. Recipe:
- firstly, knead fresh paneer till it turns out smooth texture without any grains of milk.
- now add a tbsp of suji, pinch saffron food color and pinch cardamom powder.
- knead further for 5 more minutes or until a soft dough is formed.
- pinch a small ball sized ball and flatten it.
- place ½ tsp crushed dry fruit in the centre.
- get the edges together, and make a round ball without any cracks. keep aside.
- sugar syrup recipe:
- firstly, in a deep vessel take 1½ cup of sugar.
- furthermore, add 8 cups of water and 2 tbsp saffron.
- boil the syrup for 10 minutes on medium flame.
- after that, drop the prepared paneer balls into boiling sugar syrup.
- cover and boil for 15 minutes. the paneer balls will have doubled in size.
- furthermore, keep aside till it cools completely and then refrigerate.
- finally, serve rajbhog / Kesar rasgulla chilled or at room temperature garnished with few saffron strands.
2. Gulab Jamun
Gulab Jamun is another delicious sweet which are spongy milky balls soaked in rose-scented syrup and it can be best enjoyed with fresh cream, rabdi, kulfi, etc. It can be prepared with khoya, milk powder, or even bread. Every ingredient gives its best taste and texture. This can be served hot as well as cold. It is often garnished with dried nuts such as almonds and cashews to enhance flavour. Recipe:
- Step 1: In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios, and golden raisins. Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let rest for 20 minutes.
- Step 2: In a large skillet, stir together the sugar, water, rose water, and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Step 3: Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the Jamun float, increase the heat to medium and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Step 4: Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
3. Kaju Katli
One of the most amazing, easy and the favorite sweet for many people. It is smooth, thin and just melt in your mouth. Traditionally it is made with grinded cashews but we can also prepare it with besan (cheakpea flour) or cocoa powder or infact grinded coconut. Kaju Katli is one of the most popular sweet that you will have in any festive season or any kind of occasion. Recipe:
- Cook sugar and water together till the syrup becomes sticky and forms threads when taken between two fingers.
- Add liquid glucose and ghee and stir well.
- Add cashew powder, stirring continuously till a smooth dough forms.
- Grease a flat surface and spread the dough approximately to 1 cm thickness.
- Paste the silver foil over the dough.
- Cut into diamond-shaped pieces.
Rasmalai is one of the popular and delicious Bengali sweets where rasgullas (cottage cheese balls) are soaked in thickened and sweetened milk. In this, flat-shaped spongy rasgullas or dumpling made with paneer or ricotta cheese is then soaked in sweet, thickened, chilled and saffron flavored milk. Recipe:
- Make all the chenna and take it on a plate and add sooji to it and knead for about 5 minutes. Knead it well with your palms for 5 to 6 minutes to get smooth texture. This kneading process is very important and it decides the texture of rasmalai.
- Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Prepare all the rasmalai patties in this way. Keep in mind that the rasmalai patties will expand in size while cooking.
- Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat. Mix and continue stirring the sugar syrup until it will be dissolved.
- When the sugar syrup will start to boiling. ..drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan. The size of the rasmalais will be doubled on cooking in sugar syrup.
- Cover the vessel with lid and cook 25 minutes on medium flame . Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
- Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool. After cooling down you can press the rasmalai patties in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them.
- Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai. Keep refrigerated for 3-4 hours.
- After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve.
5. Malai Ladoo
Malai ladoo is a popular sweet from the North Indian cuisine. The taste and texture of the ladoo is more like Sandesh. this recipe just uses milk and sugar. You can add flavorings of your choice like cardamom powder, saffron. Recipe:
- On a low flame keep on simmering the chenna mixture. Stir at intervals.
- Meanwhile, take 3 tbsp sugar in a small grinder. grind to a fine powder.
- Simmer till all all the whey dries up. Switch off the flame.
- Then add 1/2 tsp cardamom powder, a few strands of saffron and rose water.
- Mix well and allow the mixture to cool completely.
- Slice or chop 4 to 5 almonds.
- Add the powdered sugar. Mix well.
- Spread a bit of ghee in your palms. Take a small or medium portion and shape into ladoos.
- Place the malai ladoo or small muffin liners or doilies. garnish with sliced almonds.
- Keep in a box and refrigerate for a few hours and it is Ready!
I hope you liked these recipes! Try them and do let us know about your experience. Till then, stay tuned until we meet soon with another mouth licking recipes.