Bengali Rasgulla by Garima Sarolia Narera (Guest Post)

Hello everyone, today I would take an opportunity to introduce you all with one of my close friend and food blogger Garima Sarolia Narera. I met her on CAL and really appreciate not only her cooking skills but also a wonderful writer cum poet in her. Apart from it she is a lovely women with full of enthusiasm and her bubbly nature makes her a perfect lady :)))). Recently she has started her new venture of blogging and I would like to congratulate and wish her success :)

She is also very well known as "Rasgulla queen" at CAL, so just thought and took this opportunity for a guest post of Rasgulla recipe. Rasgullas don't need any introduction but for my foreign country readers - Rasgulla is basically a Bengali dessert, its cheese based ball, soaked in sugar syrup and served chilled. So lets go for the recipe, Over to you Garima :)

I am delighted to be invited to Priyanka's wonderful blog. She is such a talented and vivacious person and I constantly enjoy trying out her recipes.
I am here with a recipe very close to my heart and one that I have perfected after several trials. It was also the first post on my blog :)

The sweet delight from the Bengal- rasgulla. A dessert which is everyone's delight and can be an occasional indulgence even for the health conscious. 

http://cafegarima.wordpress.com/2014/06/15/rasgulla/

RASGULLA 

For the Rasgullas you need
1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chenna/paneer)
1-2 Tablespoons Lemon Juice

To Make Chenna
(Here is a step wise guide to making paneer/chhena at home)
 Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely.Add 10-15 ice cubes. Rest for a minute.

Strain in a colander lined with muslin/cheesecloth. Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it  to get rid for any excess whey/liquid.

After about 10-15 minutes, remove and rub the chenna with fingers and heels of the palm till the chenna gives out some fat/ ghee/chiknaayee. It takes me about 5 minutes to get there. By now the chenna is like a dough ball that comes together easily, neither too hard nor too soft.

Take pinches off the dough and make small balls, you should get about 15. Remember, they are going to double up on boiling so size them accordingly.

For the Sugar Syrup 

For the Light Sugar Syrup to boil the rasgullas

1 cup Sugar
5 cups Water
1/2 tsp fine cardamom (ilaichi) powder

For adding to the Light sugar syrup after boiling the rasgullas 

1/4 cup Sugar
1/2 cup Water
8-10 saffron strands (optional- I haven’t used here)

While you make the paneer balls, bring to boil 5 cups of water with a cup of sugar (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.
I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape.
You may uncover to check every 5 min minutes. Switch off the gas. Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls to float freely.

Add one fourth cup sugar and half a cup of water to the same light sugar syrup in which the rasgullas were boiled  and give it a boil so that the sugar melts. Add in the saffron strands when the syrup becomes warm, do not add while it is hot.Let the sugar syrup cool to room temperature ( takes about 30 minutes)

Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds. 

Enjoy!

Garima

http://cafegarima.wordpress.com

Quick Roasted Murmure/ Laiya/Lava - Low cal (Roasted Puffed Rice)

It was raining here in London since morning and I was craving for some adrak wali chai (Ginger Tea), I love it and can have 4-5 cups in a day, though I have started controlling my tea and switched to green tea more :))). 

We always have some snacks with evening tea, I am sure you all too. Usually in my Native Town, we all sit together and have evening tea with lots of fried snacks and no one is worried about the weight gain at all. I still remember during my schooling whenever I had my exams, mummy used to make a big dabba of murmure namkeen. She used to roast it in batches with lots of oil. I loved it and had it in huge quantities, later realized the unhealthy part. After marriage I started roasting them in a nonstick pan with no oil, but the results were not that good. Then one day I made this namkeen in microwave and voila the results were just mind blowing. My mother didn't realize that they were made in 1 tsp of oil (that too for only tadka/tampering). Its supereasy and quick to make too. I also prepare flattened rice/chivra namkeen almost in the same manner and pretty sure that you all will love it :))).

Here is the link for roasted chivra namkeen - Click here

Ingredients :

• Laiyya/Murmure/Puffed rice - 2 cups
• Peanuts - 3/4 cup
• Turmeric powder - 1/2 tsp
• Black salt - 1 tsp
• Green chilies - 3 medium sized (finally chopped)
• Curry leaves - 15 (appx)
• Sugar - 1 tsp (optional)
• Salt - if needed (I didn't add)
• Oil - 1 tsp

Method:

• Take a microwavable big bowl, dry roast murmure in microwave for 2-3 minutes on high (do stir twice in between) and keep aside. Following the same procedure roast peanuts also for a couple of minutes or unless nicely done.
• In the same bowl, heat oil for 2 minutes in microwave. Now add curry leaves, green chilies turmeric powder, mix well and again microwave it for a min.
• Finally add black salt and sugar, mix (If you are adding plain salt, add at this point of time)
• Now add roasted peanuts and murmure, mix very well.
• Cool the mixture completely and store it in an airtight container for a month and enjoy with tea, coffee or cold drink. But I am sure it won't last for such long :)))

Note : 

• You can add some dry fruits like coconut, raisins, almonds etc.
• Adjust the quantity of peanuts, green chilies & salt as per the taste. You can also add red chili powder while tampering, and omit green chilies.

Do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Healthy Cooking
Priyanka :)))