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another subcontinent forums _ general discussion and recipes _ making bengali (and other) sweets at home
Posted by: arnab Aug 31 2004, 10:16 PM
is there anyone here who has had much success in making things like shondesh and roshogullas at home. presumably no one actually in the subcontinent worries too much about such things, given easy access to sweetshops (well, actually i don't know what the bengali sweets scene is outside bengal and delhi's chittaranjan park). but here in the u.s it is almost impossible to find anything above barely acceptable quality. the only alternative seems to be to try to make things at home, but all my attempts at shondesh etc. have been dismal failures. i'd resigned myself to just waiting to eat these things once every 1.5-2 years on trips home. but if someone wants to give me hope, and more importantly detailed guidance, i'm willing to try again.
not just bengali sweets--recipes for boondi laddus, gulab jamuns, barfis etc. all welcome.
Posted by: Pratibha Aug 31 2004, 10:38 PM
I gave up on preparing Bengali sweets at home in the first year or so. There are some pretty good versions available in the Bay Area sweet shops. But I too wait to go to India for those. I think that the cause may be all that processing that goes in making milk in the US. (Naach na jaane, Aangan TeDa 
)
Anyway, the one sweet dish that I make for my own pleasure, (no one in my family isa fan of Indian sweets) is Gajar Halwa. It is really like kheer or rabdi actually. A few people have liked it. People who are used to gajar halwa served hot and with very less milk may not care for my version. But think kulfi or rabdi and if you like those you will enjoy this. ( a generic *you* people)
Grate some nice red gajars. (I have to do with orange variety that is available here. 
Saute them lightly with generous amount of ghee. Pour enough milk (to your heart's content). when milk starts boilng, apply all the elbow greese and keep stirring until all the liquid is evaporated. ( a long time). helps if you have a big iron kaDahi. Then add sugar, and repeat stirring process until it is all absorbed and the consistency returns to the one you had, before you added the sugar. After it cools slightly add cardamom powder, soaked yellow raisins, soaked cashewes etc. (almonds, pistachios if you like). Stir to mix thoroughly so that the latent heat cooks these ingredients slightly. Cool this concotion in the refrigetor overnight.
next day eat it for breakfast, lunch and dinner. 
I see all the fat, cholestrol counters going up. But hey...
Do not substitute the milk evaporation process by microwaving, by adding mawa, by using evaporated milk cans, adding half-and-half or ricotta cheese etc. It may be quick but not as yummy IMO. (not very humble at that, mind you).
Pratibha
Posted by: gingerly Aug 31 2004, 11:39 PM
you might want to track down a copy of 'indian sweet cookery'by jack santa maria published by shambhala circa 1980-pretty wide ranging what i think are decent recipes.
Posted by: arnab Aug 31 2004, 11:44 PM
| QUOTE (Pratibha @ Aug 31 2004, 11:08 AM) |
| I gave up on preparing Bengali sweets at home in the first year or so. There are some pretty good versions available in the Bay Area sweet shops. But I too wait to go to India for those. I think that the cause may be all that processing that goes in making milk in the US. (Naach na jaane, Aangan TeDa ) |
is it also a question of buffalo milk vs. cow milk?
Posted by: bong Aug 31 2004, 11:45 PM
I have tried making roshogollas at home, and failed miserably. I tried from scratch.
My wife also sometimes tries to make it at home -- she tries from some ready made mix, and she also fails miserably.
I have had much better luck in making real mishti doi though (not made from condensed milk either).
There are indian sweet shops here in the San Francisco Bay area which sells things they call "roshogolla". They look like roshogolla, but one bite into them and you know they taste really bad.
Even the canned ones (KC Das) that I get from my trips to kolkata are better than the fresh ones you get out here. Ugh.
(the quality of the dry sweets, however, is not that bad. Lovely Sweets is one my favorites.)
Posted by: bong Aug 31 2004, 11:49 PM
| QUOTE (arnab @ Aug 31 2004, 11:14 AM) |
| is it also a question of buffalo milk vs. cow milk? |
Doubtful. As far as I know, the standard kolkata sweets are all made from cow's milk.
Making roshogollas, as you know, in Kolkata, is a heavily guarded profession (the mishti makers are calld "Moiras").
I think "skill" (or the lack thereof) is the keyword here.
It is also possible that the cow's milk here is different from the cow's milk there, but my guess is that's not what causes the roshogolla problem.
Posted by: arnab Aug 31 2004, 11:50 PM
| QUOTE (bong @ Aug 31 2004, 12:15 PM) |
| There are indian sweet shops here in the San Francisco Bay area which sells things they call "roshogolla". They look like roshogolla, but one bite into them and you know they taste really bad. |
can they be as bad as the things sold as "chom choms"? somehow bad roshogullas and chom-choms taste far worse than bad gulabjamuns (of which i have also had far too many in the u.s)--perhaps because they have far more delicate flavors.
i have an aunt who, when she and my uncle lived in ottawa, used to produce professional quality sweets at home. they visited us this summer but given the brief length of their stay i couldn't bring myself to ask her to enter the kitchen.
Posted by: bong Aug 31 2004, 11:55 PM
| QUOTE (arnab @ Aug 31 2004, 11:20 AM) |
| i have an aunt who, when she and my uncle lived in ottawa, used to produce professional quality sweets at home. they visited us this summer but given the brief length of their stay i couldn't bring myself to ask her to enter the kitchen. |
Indeed. I have also heard of (actually, also tasted once such a roshogolla) such people here in the USA.
I would like to know them
You are so right about the "chom chom".
Posted by: gingerly Sep 1 2004, 12:51 AM
http://www.hindustantimes.com/news/7242_980753,00180008.htm
| QUOTE |
| Man in jail, 16 years after diluting milk |
| QUOTE |
| Mixing water in milk may be a common practice among milkmen but a milkman from Narnaul in Haryana to his horror has found that for a similar act done by him 16 years ago, the Supreme Court directed his imprisonment for six months |
take their milk very seriously they do!
do any of the bengalis here(or maybe their parents/grandparents!) use recipes from'bengal sweets' by mrs j. haldar?i don't know if it's still in print but it has the most wonderfully detailed ,precise recipes.
'bray the chhana to a fine paste..shorten the flour with one oz ghee.'lovely stuff!
Posted by: Pratima Sep 1 2004, 05:32 AM
Ok I am not bong, but I do claim to make the best rasgollas this side K.C.Das. it is chewy (makes that sound if you know what I mean) spongy and delicious. the best part is no fat other than 2% milk, no frying, easy to make and guiltless eating. and protien rich.
The trick is in getting the paneer totally, and I mean totally dry. I curdle the milk with vinegar, then knead the dry paneer like crazy till it is soft and comes together in a ball without sticking to the plate or your hands. now it is ready to be made into balls and tossed into simmering sugar syrup. simmer for 20-30mnts. they double in size while cooking but subside. chill and enjoy. adding essence to the syrup, elaichi to the balls, all that is extra enhancements.
a gallon milk makes about 40 of those suckers.
don't remember the ratio of water to sugar for syrup. maybe 1 to 2. i have to check.
Posted by: arnab Sep 1 2004, 05:36 AM
| QUOTE (Pratima @ Aug 31 2004, 06:02 PM) |
| Ok I am not bong, but I do claim to make the best rasgollas this side K.C.Das. it is chewy (makes that sound if you know what I mean) spongy and delicious. the best part is no fat other than 2% milk, no frying, easy to make and guiltless eating. and protien rich. |
where exactly do you live? and when should bong and i come over?
Posted by: arnab Sep 1 2004, 07:29 AM
inspired by this thread i--no, i didn't make anything from scratch--went out and bought a tin of amul gulab jamuns from the local indian grocery. apparently it is pure khoya and much better than every brand out there, even haldiram's--this as per the gent behind the counter (and no, just because he was telling everyone who asked that the brand of whatever they were buying was the best of its kind doesn't mean that we should discount his estimation--that would be very cynical...)
taste test to follow in a few hours.
Posted by: Pratibha Sep 1 2004, 07:59 AM
| QUOTE |
| Ok I am not bong, but I do claim to make the best rasgollas this side K.C.Das. it is chewy (makes that sound if you know what I mean) spongy and delicious. the best part is no fat other than 2% milk, no frying, easy to make and guiltless eating. and protien rich. |
Oh, no. health food Rosgollas. What is the second best?
Pratibha
Posted by: arnab Sep 1 2004, 10:05 AM
| QUOTE (arnab @ Aug 31 2004, 07:59 PM) |
| inspired by this thread i--no, i didn't make anything from scratch--went out and bought a tin of amul gulab jamuns from the local indian grocery. apparently it is pure khoya and much better than every brand out there, even haldiram's--this as per the gent behind the counter (and no, just because he was telling everyone who asked that the brand of whatever they were buying was the best of its kind doesn't mean that we should discount his estimation--that would be very cynical...) taste test to follow in a few hours. |
good news! for my lipid profile, that is. while these amul gulab-jamuns are okay, better than many restaurant versions i've eaten in the u.s, they're nothing earth-shattering and i'm not going to need to buy a tin every week.
Posted by: seajay Sep 1 2004, 10:20 AM
| QUOTE (bong @ Aug 31 2004, 11:15 AM) |
| They look like roshogolla, but one bite into them and you know they taste really bad. Even the canned ones (KC Das) that I get from my trips to kolkata are better than the fresh ones you get out here. Ugh. |
I am relieved to hear this.
Since I've only had them here I have been wondering what all the fuss was about. The items I have tasted in the US could have passed for syrup-laced styrofoam.
cj
Posted by: bong Sep 1 2004, 09:39 PM
| QUOTE (Pratima @ Aug 31 2004, 05:02 PM) |
| Ok I am not bong, but I do claim to make the best rasgollas this side K.C.Das. it is chewy (makes that sound if you know what I mean) spongy and delicious. the best part is no fat other than 2% milk, no frying, easy to make and guiltless eating. and protien rich. |
| QUOTE |
| The trick is in getting the paneer totally, and I mean totally dry. I curdle the milk with vinegar, then knead the dry paneer like crazy till it is soft and comes together in a ball without sticking to the plate or your hands. now it is ready to be made into balls and tossed into simmering sugar syrup. simmer for 20-30mnts. they double in size while cooking but subside. chill and enjoy. adding essence to the syrup, elaichi to the balls, all that is extra enhancements. a gallon milk makes about 40 of those suckers. don't remember the ratio of water to sugar for syrup. maybe 1 to 2. i have to check. |
* How much vinegar to curdle 1 gall. of milk?
* Knead the paneer when its cold?
* How to do the syrup?
Posted by: Pratima Sep 2 2004, 03:08 AM
Bring the gallon of milk to simmering point. Stir in a TB of vinegar at a time and keep stirring and you will see the milk begin to curdle. Keep the process going - vinegar, stir, vinegar, stir - until you see the solids completely seperate and the liquid is clear.
Turn off the heat.
There may be uses for this liquid but I just drain it. Line a colander with a towel - I use a clean malayalam towel which is like cheese cloth - and strain the solids. Tie the towel ends together and hang it from something to drain completely. You may have to change the towel a couple of times. I don't refrigerate although some people do. I doubt K.C Das does :-)
When it is ready the paneer should be hard and dry to the touch. A hard ball that could bounce. No wetness. This is very important. Now place it on a thali and crumble it. The paneer will be quite hard. and then knead and knead. Use the heel of your palm and kind of rub it against the plate. Helps if you put on some good music like Janet Jackson or Bhimsen Joshi depending on your mood.
The paneer will crumble to a fine texture and then it will come together in a soft, pliable state. I think the kneading process releases the fat (that's one reason not to get it too cold.) Knead some more till it is very soft, yielding, and does not stick to anything and when you break a piece off and roll it between your palm it will form a soft, smooth ball without a crease. This should take you about 1/2 hour or so. I don't have a food processor with kneading hooks. If you have it, use it. But finish it by hand because you need to feel the texture.
Roll the paneer into a cylinder, divide evenly with a knife into 40 pieces and roll them into balls - nice and smooth and press it hard when you do this. You can never knead too much.
That is the hard part.
Bring to boil 3 cups of sugar in 10 cups of water. When it is rapidly boiling - like for pasta - drop the balls one by one. Keep the water rolling. After they are all in lower it to simmer but it should be active - like pasta. Watch the balls double or triple in size. Cook for 20 to 30 minutes. Cool.
Taste the syrup. Boil it down a little if necessary or add more sugar if necessary. Adjust. Add kewra or rose essence. Chill.
Let me know how it comes out.
Posted by: bong Sep 2 2004, 03:48 AM
| QUOTE (Pratima @ Sep 1 2004, 02:38 PM) |
| Helps if you put on some good music like Janet Jackson |
Posted by: gautam Sep 3 2004, 06:07 AM
Would like to venture a recipe for kachagolla; if you close your eyes and pretend hard, you can almost imagine eating kamala lebur sandesh .
Whole milk ricotta cheese 1lb
Non-fat dry milk : 1 volume of ricotta container or more as needed
Unsalted butter ˝ -1 stick, according to your tolerance for richness
Granulated sugar : ˝-1 volume of cheese container, according to tolerance, or some combination of sugar, erythritol, sucralose, [acesulfame K +aspartame], for a synergistic sweetness with lower glycemic impact than sugar alone
Grated rind of 1 orange or tangerine, plus orange essence
Chopped roasted pistachio nuts, salted or not, for garnish
Heavy bottomed non-stick pan or steel frying pan
Splatter screen
A large plate sprayed with cooking spray
Aluminum foil or plastic wrap
Directions:
Over moderate heat, bring ricotta and butter to a boil/simmer; stir in sugar and milk powder. Alternate stirring and splatter screen [careful of your eyes; stuff is like Yellowstone boiling mud pools] until raw smell is gone, but the mass is still quite fluid. The degree of 'paak' is a matter of your taste in the finished product and experience; you may need to do one trial run, learn your sugar/butter tolerances. Just when the mass begins to pull away from the sides of the pan, add rind, and after due consideration, additional orange essence if needed. Pour out on greased plate; the mixture should be pourable. Smooth with a spatula, sprinle on pistachio bits, let cool, score into diamonds. Good with muri and kola[banana].
Bells/whistles: instead of orange rind can add cocoa powder + a little bitter chocolate for chocolate sandesh. Or, get dark grade B or C from a health food store [much cheaper]and see if that recalls a bit of nolen gur flavor. You can whiz the ricotta in a blender for finer grained sandesh, otherwise it will be of the coarser kachagolla texture.
Posted by: arnab Sep 3 2004, 07:12 AM
we have some friends visiting us this weekend. maybe i'll use them as guinea pigs for pratima's roshogullas and gautam's shondesh. that way if the first attempt is disastrous--as it likely will be--there'll be two extra mouths to polish them off. plus they're not desi so i could try to tell them that "that's how they're supposed to taste" and guilt them into finishing them.
Posted by: bague25 Sep 3 2004, 01:03 PM
I made beasan laddoos yesterday (between work and picking up the daughter from school). This is recipe that I adapted from one got off the net. Super simple and good results...
4 cups besan
1 cup ghee
2 cups powdered sugar
2 cups chopped nuts (this is my addition, I used a mixture of cashew, almond and pistachio nuts + a few strands of saffron)
Sift besan. In a large glass bowl melt ghee for a minute in the microwave. Add besan. Zap for about 14 minutes (stirring every two minutes) till besan is cooked and no longer tastes raw. Remove add sugar & nuts. Mix well. Cool. Form into walnut size ladoos…
I rarely use the microwave to cook but I find it works well for Indian sweets including gajjar halwa, kalakand, and various barfis…
Posted by: Pratibha Sep 3 2004, 11:42 PM
| QUOTE |
| I rarely use the microwave to cook but I find it works well for Indian sweets including gajjar halwa, kalakand, and various barfis… |
I have friends who prepare the sweetes by boling milk in a microwave. In the past I have not enjoyed them. But I will give it a try it by myself one of these days and report back.
The thing about condensing milk is that it needs to be done on low-to-medium heat for all the cream to nicely come together at the top without breaking it down. Microwave boils it much too quickly, so it simply doesn't look or taste that good. Texture is one of the important things about food. I am sure there is some science behind it and will look around for answers.
My solution is that when I don't have enough time to cook them properly, I simply do without any sweets.
Sorry if this sounds snobby. But snobby is not the same as unfriendly.
Pratibha
Posted by: poorvi Sep 5 2004, 12:00 AM
I have to try Pratima's rasgullas. Wow! (I rarely cook, Pratima, so even contemplating it is a big thing).
Poorvi
Posted by: gautam Sep 5 2004, 09:28 AM
Here was a version of gajar halwa served by a Sikh family living in Chandigarh: the usual nut-rich halwa topped with thin slices of guava paste accompanied by warm, light cream [not whipped]. How about that for richness? A good dish for a cold night in January?
Posted by: arnab Sep 5 2004, 09:42 AM
| QUOTE (gautam @ Sep 4 2004, 09:58 PM) |
| Here was a version of gajar halwa served by a Sikh family living in Chandigarh: the usual nut-rich halwa topped with thin slices of guava paste accompanied by warm, light cream [not whipped]. How about that for richness? A good dish for a cold night in January? |
dada,
lived in chandigarh for 2 years--never came across this. don't know if the opportunity will ever arise again.
there is nothing, absolutely nothing that makes one feel better on a cold winter night in north india than gajar ka halwa.
arnab
Posted by: bague25 Sep 5 2004, 02:51 PM
| QUOTE (Pratibha @ Sep 3 2004, 08:12 PM) | ||
I have friends who prepare the sweetes by boling milk in a microwave. In the past I have not enjoyed them. But I will give it a try it by myself one of these days and report back. The thing about condensing milk is that it needs to be done on low-to-medium heat for all the cream to nicely come together at the top without breaking it down. Microwave boils it much too quickly, so it simply doesn't look or taste that good. Texture is one of the important things about food. I am sure there is some science behind it and will look around for answers. My solution is that when I don't have enough time to cook them properly, I simply do without any sweets. Sorry if this sounds snobby. But snobby is not the same as unfriendly. Pratibha |
No offense taken Prathiba.
I am a self-confessed food snob - with a French Chef husband that is not difficult - I have no experience of boiling milk in the microwave and so I cannot comment - but I have made barfis using milk powder and condensed milk. OK, OK, it is not the same as mava. But in Belgium I do not get mava - and I have sweet withdrawal symptoms. I think that condensed milk+milk powder DO make a good substitute for sweetened khoya…
And you are not eating my besan ladoos
and so you do not know how wonderful they are … try them…you may change your mindPosted by: Pratibha Sep 5 2004, 03:06 PM
| QUOTE |
| And you are not eating my besan ladoos |
bague25, oh, I try besan ladoos any time, when did I say I wouldn't? Just send them over. If the truth be told, I hardly cook anything other than the very meals these days.
Pratibha
Posted by: bague25 Sep 5 2004, 08:25 PM
| QUOTE (Pratibha @ Sep 5 2004, 11:36 AM) | ||
bague25, oh, I try besan ladoos any time, when did I say I wouldn't? Just send them over. If the truth be told, I hardly cook anything other than the very meals these days. Pratibha |
Ah Pratibha,
My ladoos are not so easy to beget -
you are welcome to come and fetch them though. And I will pack you all that you cannot eat at one go 
Bague
Posted by: Pratibha Sep 5 2004, 11:35 PM
| QUOTE |
| you are welcome to come and fetch them though. And I will pack you all that you cannot eat at one go |
Well then I guess, you don't get to serve me them. I am staying put right here till eternity, death or eviction, whichever comes first.
Pratibha
Posted by: amrita Sep 6 2004, 12:10 AM
Can someone help me with a recipe of "payesh"? I have tried several times and failed miserably. There is something going on with the stirring of the milk (my mother told me I had to do it a certain way... whatever that means!); but seriously, i tried thrice and each time the milk turned sour and the end result was pretty disgusting.
Posted by: daya Sep 10 2004, 02:51 PM
hi Pratima
Was inspired by your recipe and tried making your rasgullahs the other night. I think I did everything right and they came out well but I have one question - how firm are they supposed to be? I've never eaten rasgullahs so have nothing to compare mine to - are they supposed to be spongy or quite firm and 'squeaky'?
Shari
Posted by: Pratima Sep 10 2004, 09:02 PM
| QUOTE |
| Was inspired by your recipe and tried making your rasgullahs the other night. I think I did everything right and they came out well but I have one question - how firm are they supposed to be? I've never eaten rasgullahs so have nothing to compare mine to - are they supposed to be spongy or quite firm and 'squeaky'? |
Since I am just a Bong wannabe, I can only tell you what I like. They are spongy and tender at room temp. and firmer cold. I think the squeak is a real test. My mother who grew up in Calcutta used to have them made by a a guy who specialized in singhada and rasgolla and ship them out to my sisters. That's how I know.
Let's hear it from the real bengalis
Posted by: bong Sep 10 2004, 09:06 PM
| QUOTE (daya @ Sep 10 2004, 02:21 AM) |
| but I have one question - how firm are they supposed to be? I've never eaten rasgullahs so have nothing to compare mine to - are they supposed to be spongy or quite firm and 'squeaky'? |
At room temperature is how they should be served.
Or you can serve them freshly warm, right after you've made them.
Posted by: daya Sep 10 2004, 09:43 PM
Mm - mine were definitely not melting in the mouth. More like a ball of sweet halloumi cheese... Did I do something wrong? Would more kneading of the paneer have made them more spongy or less?
Posted by: bong Sep 10 2004, 10:36 PM
| QUOTE (daya @ Sep 10 2004, 09:13 AM) |
| Mm - mine were definitely not melting in the mouth. More like a ball of sweet halloumi cheese... Did I do something wrong? Would more kneading of the paneer have made them more spongy or less? |
| QUOTE (Pratima @ Sep 1 2004, 02:38 PM) |
| Helps if you put on some good music like Janet Jackson or Bhimsen Joshi depending on your mood. |
But seriously, when making rosogollas the first time, it is difficult to get them right. Heck, I have tried many times and I still can't get them right. Pratima is being modest, but I think she is very talented. Making rosogollas requires a lot of skill.
The only solution is for you to practise and practise more. And when you think you have it right, be sure to call me over for a taste test.
Posted by: Pratima Sep 10 2004, 10:45 PM
| QUOTE |
| Heck, I have tried many times and I still can't get them right. |
What happens to them? I don't have solutions but just want to know your standard for right. Maybe mine may not measure up
I also think rasgollas are an acquired taste. As a kid I liked gulab jamuns better.
Many americans describe ras malai as being like crackers soaked in cream.
Posted by: bong Sep 10 2004, 11:01 PM
| QUOTE (Pratima @ Sep 10 2004, 10:15 AM) | ||
What happens to them? I don't have solutions but just want to know your standard for right. |
Sometimes, they turn out to be something which I can only describe as "crumbly". Instead of melting in my mouth, they crumble in my mouth.
Sometimes, they turn out to be vinegary in taste.
Mostly, it is a problem with texture. I can't seem to get the "spongy, melts in your mouth" texture.
I have now stopped trying. Maybe, I will give it a last try, inspired by your recipe.
| QUOTE (Pratima @ Sep 10 2004, 10:15 AM) |
| Many americans describe ras malai as being like crackers soaked in cream. |
Posted by: gingerly Sep 11 2004, 03:05 AM
desperate times call for
sweet potato pantua
1 1/2 cups cooked,mashed sweet potato
2 tbsp flour
1/8 tsp baking soda
4 crushed cardamom(i think i'll stick them in the syrup)
1 cup sugar
1 cup water
oil for frying
make a two thread syrup with the sugar and water.mix flour and soda and knead ito the sweet potato until smooth.
divide into balls and deep fry until golden brown.drain and steep in syrup.
trying these in a bit.report later.
hey lactose free!
be grateful it's not cauliflower
Posted by: gingerly Sep 11 2004, 05:11 AM
fat and sugar fix had. 
progress report:the sweet potato needs to be sieved to get rid of those fibres.the colour looked a bit peculiar so i added a little saffron ground with 1 tbsp of sugar to it.didn't do much for the colour but the flavour was great.also added 3 tbsp flour for a workable dough-could have done with more i guess since the jamuns imploded not long after being deposited in syrup.made syrup with organic cane sugar which gave the whole thing a wonderful flavour.1/2 an hour after being made,the remaining jamuns are pretty much disintegrating so i think this recipe needs significant modification!the flavour of the sweet potato reminds me a bit of a payasam made with channa dal.think i'll try it again sometime.
Posted by: bong Sep 13 2004, 09:34 AM
| QUOTE (Pratima @ Sep 1 2004, 02:38 PM) |
| When it is ready the paneer should be hard and dry to the touch. A hard ball that could bounce. No wetness. This is very important. Now place it on a thali and crumble it. The paneer will be quite hard. and then knead and knead. Use the heel of your palm and kind of rub it against the plate. Helps if you put on some good music like Janet Jackson or Bhimsen Joshi depending on your mood. The paneer will crumble to a fine texture and then it will come together in a soft, pliable state. I think the kneading process releases the fat (that's one reason not to get it too cold.) Knead some more till it is very soft, yielding, and does not stick to anything and when you break a piece off and roll it between your palm it will form a soft, smooth ball without a crease. This should take you about 1/2 hour or so. I don't have a food processor with kneading hooks. If you have it, use it. But finish it by hand because you need to feel the texture. |
They still came out a bit too hard (not "spongy" enough) for my taste, but much much better than my previously attempted ones.
I think you were absolutely right, the kneading was the key. I started kneading the chhana while it was still warm and I continued kneading for 30-40 minutes (by hand!).
Anyway, I think there is some hope after all and a few more attempts I should be able to produce roshogollas better than you can get at the stores here.
Thank you!
Posted by: daya Sep 13 2004, 02:43 PM
Oops - I did indeed forget the music bit when I was kneading the rosgullahs!
They were quite hard and squeaky the first day, and the next, but by the second/third day of soaking in the syrup they were much more yielding. Really nice. Still with a bit of a squeak but delicious.
I'll definitely be trying again - and again and again! Also pulled a recipe for laddoos off the net and want to try that too - if anyone has a tried and tested laddoo recipe though I'd be very grateful.
Posted by: Pratima Sep 13 2004, 06:28 PM
| QUOTE |
| They still came out a bit too hard (not "spongy" enough) for my taste, but much much better than my previously attempted ones. I think you were absolutely right, the kneading was the key. I started kneading the chhana while it was still warm and I continued kneading for 30-40 minutes (by hand!). |
I am not able to imagine what you mean by hard. I suppose it means the syrup does not get absorbed? Because they are not squishy like jamuns but have a firmer body.
How did you knead when it was still warm? Mine cools off during the time it takes to drain it. What is the trick?
Yes, I lied. The kneading takes longer than what I stated. it took me 45 mts last week and I could have kneaded a little more but my hand gave out. I hope you build good muscles while doing this.
I am curious what the result would be with a processor. Faster and softer?
So glad my instructions passed tha bong test
Posted by: bong Sep 13 2004, 10:10 PM
| QUOTE (Pratima @ Sep 13 2004, 05:58 AM) |
| How did you knead when it was still warm? Mine cools off during the time it takes to drain it. What is the trick? |
I thought you said to start kneading it while it was warm, so I was just blindly following your instructions!
Anyway, I drained the chhana on a piece of cheesecloth placed on a colander. I then formed the cheese cloth into a ball and slowly kept on tightening the ball by twisting the cloth. I twisted it so hard that the cloth actually tore open
The chhana was now dry, but it was still warm.
Should I have waited until it was cooled down?
Anyway, the final roshogollas had a bit of "crumbly" (like there were small lumps) texture. They were not smooth as perfect ones should be...
Posted by: bong Sep 14 2004, 04:32 AM
Pratima,
Do you think I can use Ricotta Cheese (whole milk) as an alternative and still produce decent roshogollas? Have you ever done it? If yes, will it need less kneading?
Posted by: Pratima Sep 14 2004, 08:46 PM
I have used ricotta cheese only in that ubiquitous dessert that is a fake ras malai. it is baked in the oven and then you pour the malai and serve it. not worth the effort of making it.
i think the food processor cuts down the kneading time. i have never felt the need to buy one so I don't know.
Posted by: ajit Sep 15 2004, 03:00 AM
| QUOTE |
| there is nothing, absolutely nothing that makes one feel better on a cold winter night in north india than gajar ka halwa |
Somehow I find that very hard to believe. And since Shahpar has rapped my knuckles, I'll refrain from asking if this is a Bengali thing. ;-)
Posted by: arnab Sep 15 2004, 03:20 AM
actually, this is a punjabi thing
Posted by: bong Sep 17 2004, 10:02 PM
Another thing I found out about making Rosogollas. Yes, I tried making them a few more times.
When you are kneading the chhana, it is possible to knead it too much. You know you've kneaded too much when a oily substance (butter fat?) starts oozing out of the chhana. At this stage, if you start making rosogolla with the channa, the rosogollas come out too brittle.
I found out that there is an optimal kneading time. For me, that seems to be around 15-20 mins of continuous kneading (or 40 minutes of kneading with breaks). This is using 1 quart of milk, 1/4 of Pratima's original recipe.
The other things I want to experiment with in the future:
* curdling the milk with buttermilk instead of vinegar.
* when curdling the milk, apparently the cheese is better if you cool it down immediately. So you are suggested to remove it from heat when the milk starts to curdle. And even place the container in an ice bath to cool it down fast.
* using a food processor to knead the chhana
Posted by: Ammini Sep 20 2004, 07:53 PM
| QUOTE (arnab @ Aug 31 2004, 12:46 PM) |
| not just bengali sweets--recipes for boondi laddus, gulab jamuns, barfis etc. all welcome. |
Boondi Laddu
Laddu is made with deep-fried besan beads, sugar syrup, ghee roasted cashew nuts, raisins, and various flavorings. Some prefer to add a rather strong flavoring called green camphor; others add cardamom or cloves. My mother’s recipe for laddu does not include any of these flavorings. According to her, if you do not skimp on good quality ghee, there is no need for any other flavorings. Sometimes I substitute ghee used for fryinh with butter flavored shortening.
2 cups of besan
2 cups of sugar
1 cup of water
A few drops of orange food coloring
6 cups of ghee or butter flavored shortening
plus 6 tablespoons of ghee
12 cashew nuts broken into small pieces
1 tablespoon of seedless raisins
Combine sugar, food coloring and water in a large heavy bottomed skillet and prepare syrup of one string consistency (230° F to 240° F degrees on a candy thermometer) and set aside. Mix besan with enough water to make batter of pouring consistency (pancake batter). Heat ghee or shortening in a wide mouthed vassal or a wok to approximately 330° F to 335° F. Pour about a cup of the batter at a time through a slotted spoon with round holes, or if possible a laddu sieve (large metal plate with round holes and a handle) into the hot shortening. The batter will form small beads. Cook them till they are crispy and golden. Remove from the pan and add directly into the syrup. Stir well. Repeat the process with the remaining batter. If the syrup becomes too thick, add a few drops of boiling water to it and stir well. Heat ghee and add the cashew pieces. When they are lightly browned, add raisins and remove from the stove. Stir in nuts and raisins along with ghee into the pan of sugared boondi and mix well. After the mix has cooled down, shape it into small balls.
2 cups of besan yields approximately 18 to 20 laddus
Ammini
edited for typos
Posted by: gingerly Sep 25 2004, 07:42 AM
this one from the penguin delhi book has the lowest ratio of liquid including milk that i've seen-wonder if it's close.
sheere ki sevian
250gms fine vermicelli
150gms/3/4 cup ghee
500gms/2 1/2 cups sugar
a few drops yellow colouring-optional
5-6 cloves,ground
seeds of 6 green cardamoms,ground
2-3 drops of kewra essence
125ml milk
20 pistachio nuts,sliced
silver leaf
roast the vermicelli until pale gold.( not necessary if using the pre-roasted kind.)
the next step calls for the vermicelli to be tied loosely in muslin and dipped quickly in a pan of boiling water three times-sure steaming would work too.
put the vermicelli in a large pan and pour over half the melted ghee
mix gently and leave covered for 10 minutes.
add sugar and heat on a low flame,shake to mix and melt the sugar.
let it rest off the heat for 10 minutes.
add the ground cloves,cardamom,kewra and milk.if using colour,add it to the milk.
add the remaining ghee and cook covered on low heat for 10-15 min until the milk is absorbed.
top with the nuts and silver leaf.
my quick and wicked dessert (made two days ago!)barely 50gms vermicelli fried in ghee( with the usual suspects-cardamom,raisins,cashewnuts)mix with 1 1/2 cups milk,1/2 can condensed milk and simmer for ten minutes.sprinkle on some saffron and leave the mixture to sit around while you do other things.1/2 hour before you need to serve it ,beat one egg lightly and stir it into the mixture.bake at 350 for 20 min.the layer on top is somewhere between creme brulee and creme caramel..
Posted by: gingerly Oct 7 2004, 06:58 AM
and where would we be without http://economictimes.indiatimes.com/articleshow/863869.cms..
| QUOTE |
| Cane & able VIKRAM DOCTOR TIMES NEWS NETWORK[ SUNDAY, SEPTEMBER 26, 2004 02:26:10 AM ] There’s very little doubt that Indians have a sweet tooth. The earliest recorded reference comes from the Atharvaveda which records a sacrificial offering of sugarcane, sesame seeds, reeds and bamboos. The origins of the sugarcane plant lie in New Guinea, from where it spread across Asia, but India is where it is thought to have been crossed with native types of grasses to yield a cane suitable for cultivation. K.T. Achaya, India’s pioneering food historian, gives many references of sugarcane from classical Indian texts, but it’s not clear whether it was sugar in the crystallised form that we’re most familiar with. Apart from sugar cane juice which in its thickened form was known as phanita, and solidified as guda (jaggery), there are references to sharkara, which were unrefined jaggery crystals, khand which were large lumps of sugar and matsyandika, which Achaya concludes was a form of crystallised sugar that looked like the fish roe which is the literal translation of the name. He also describes a complicated procedure to induce crystallisation. But even if sugar crystals were made in ancient India, the procedure seems to have been perfected abroad — as indicated by the common terms for sugar like misri (Egyptian) or chini (Chinese). |
Posted by: shanta Jul 18 2005, 10:59 PM
Over in the http://www.anothersubcontinent.com/forums/index.php?showtopic=2272&view=findpost&p=36293 thread, Nichiro mentioned:
| QUOTE (Nichiro @ Jul 18 2005, 04:31 AM) |
| I came to know about saji khar from my mom who was born and brought up in Rajasthan (Also known as Marwar). And her father is credited with bringing Rosogollas to Rajasthan and Pakistan (75/80 years back.) |
Nichiro, did you mean your grandfather brought it to your family in Rajasthan and Pakistan? Or a particular brand?
Posted by: gingerly Jul 19 2005, 12:01 AM
that's some http://www.flickr.com/photos/529/11592576/ laddu there!
Posted by: mommymoo Jul 19 2005, 12:36 AM
my mom inlaw makes lovely malpoa. Its different from the ones we get outside. Its sort of stuffed with chhena. Does anyone know what I am talking about? And how to make it? ANother thing she makes(and I forget the name now) is a wrap made of rice flour filled with nuts and coconut, dipped in syrup.
Posted by: gingerly Sep 16 2005, 07:55 AM
had ghee making and rava ladoo scheduled today and in a fit of economy,dumped the browned milk solids from the former into the latter.nice specks of nutty tasting stuff in the mix.very fine indeed
Posted by: Nichiro Sep 16 2005, 11:25 AM
| QUOTE (shanta @ Jul 18 2005, 10:59 PM) | ||
Over in the http://www.anothersubcontinent.com/forums/index.php?showtopic=2272&view=findpost&p=36293 thread, Nichiro mentioned:
Nichiro, did you mean your grandfather brought it to your family in Rajasthan and Pakistan? Or a particular brand? |
Shanta,
Sorry your posting escaped my already myopic vision.
No, it is reported by my maternal uncles family that he (My maternal grand father)
actually brought the art of making Rosogollas to Rajasthan in a big way. (This was around 1920/30 ).
He had a sweet shop in LUNI junction bordering now pakistan.
He had a herd of about 150 cows the milk of which was used only to make Rosogollas. His Rosogollas were famous in Karachi, Sindh and all the way up to Lahore.
Some misfortune robbed him of his mental balance and he spent last 40 years of his life in that state.
Even today, very old timers in Rajasthan remember Luni Rosogollas.
Posted by: milagai Sep 16 2005, 11:49 PM
friends: i'm repeating my request for
burfi tips and techniques.
i'v tried to make coconut burfi a few times,
but it just falls apart.
what am i doing wrong?
milagai
Posted by: gingerly Sep 17 2005, 02:32 AM
milagai,can you post the recipe you're using?
Posted by: katori Sep 17 2005, 10:53 PM
| QUOTE (milagai @ Sep 16 2005, 11:49 PM) |
| friends: i'm repeating my request for burfi tips and techniques. i'v tried to make coconut burfi a few times, but it just falls apart. what am i doing wrong? milagai |
Milagai,
I love coconut barfi - the problem is, no-one else at home eats it. As I don't want to be the only one scoffing them down by the platefuls, I've never made it. Hence no tried-and-tested recipe. All I know from my limited experience of making such barfi-type thingies is that the most important thing is the consistency of the sugar syrup - if it's underdone you get halwa, if it's overdone the whole thing crumbles. If you like I can PM Mallika Badrinath's recipe to you - I haven't tried any of her recipes, but I'm told they are pretty reliable.
K
Posted by: Anjali Sep 17 2005, 10:56 PM
I have a friend who adds a spoonful of custard powder (to the scraping of one coconut) to it to ensure it doesn't crumble. Changes the taste a bit-- but still is delicious, I think.
Posted by: Matilda Dec 20 2005, 07:16 PM
vkn, here's the recipe for DUM ROTI that you asked for in the "what are you cooking tonight" thread.
I am not sure whether the recipe or its name are traditional, but it was given to my family more than 25 years ago, by a dear lady at whose house we first ate it. It is rich tasting pudding, but very easy to make. I only have a vague recollection of what SANDESH and KALAKAND are but for some reason feel it might be related. Could someone who perhaps recognises, it please enlighten me as to its origins!
DUM ROTI
1 tin sweetened condensed milk
500g ricotta cheese
1/2 cup sugar
1/2 cup ghee
1/2 cup ground almonds
3 eggs, beaten
good deal of saffron threads (1 tsp.?)
Method
Pre-heat oven to 180C/ 350F
Mix all the ingredients together, blending well.
Pour into a cake tin & bake for approx.1 hour. or till the surface is golden brown.
Chill in the fridge after it cools to room temperature.
May be served garnished with sliced almonds if wanted.
Posted by: vkn Dec 20 2005, 10:20 PM
Thanks a ton Matilda. We know how to make Sandesh the traditional way which I had learned from a chef friend during one of my stays at Meerut. I slightly recall now that he had mentioned about Dum Roti too, but never got a chance to taste it before. Here is the golden opportunity; we are going to cook this on this weekend, will definitely let you know the results. Thank you once again my friend. Cheers!
Posted by: suman Dec 21 2005, 03:40 AM
The recipe for Dum Roti (interesting choice of words for a dessert) has a surprising similarity to that of cheesecake. Substitute sour cream or cream for the condensed milk and butter for ghee.
Small world.
Posted by: vkn Jan 1 2006, 01:32 PM
Matilda - here is how we make http://mydhaba.blogspot.com/2005/12/sandesh_31.html, in a most easiest and traditional way. Hope you like it. Happy new year.
Posted by: Matilda Jan 2 2006, 12:42 PM
| QUOTE (vkn @ Jan 1 2006, 07:02 PM) |
| Matilda - here is how we make http://mydhaba.blogspot.com/2005/12/sandesh_31.html, in a most easiest and traditional way. Hope you like it. Happy new year. |
Thanks vkn for that recipe....and A very Happy and Prosperous New year to you and yours' in 2006!
I would like to try that SANDESH recipe when we come back from our holiday.
Posted by: sanketi Jan 6 2006, 02:32 AM
Pratima ..
going by ur recipe i made some wonderful rosogullas yesterday and almost thought i would be putting K.C.DAS out of business .. .! and i spent quite some time on cloud 9..! before i crashed onto earth..!
ok so here it goes..i made like 10 of those beauties yesterday and they were over before i could blink my eyes.. so i went ahead and started the process all over again ...splitting milk ...tie it up l..let drain ...knead knead knead knead kn..................! and put in syrup ..boil and all..!now it turns out to be a golf ball ..all hard and crumbly ...where did i go wrong in just 24 hrs........any clue? acc to my dearest ... rosogollas are all about practise and the right temp at which they boil in the syrup ....and i am almost thinking he might be right as he usually is !
please enlighten us thanks anyway for the great recipe..will try again though!
Posted by: Yajna Patni Jan 6 2006, 03:23 AM
Obviously not Pratima but... I USED to make great rasgullas. I have never managed it with US store milk, so i take my hat off to her and the rest of you!
But the reasons i have found that can make rasgullas dry are:
Too much of what you use to split the milk, esp. if you are using vinegar or sour salt and not dahi/buttermilk. Also, the hotter you add the splitting agent to the milk, the dryer the curd can come out.
Another thing is how much sugar is in the syrup; if the sugar content is too high, the rasgullas tend to come out harder, as the sweeter syrup gets too thick and doesn’t penetrate the same way. This can happen by boiling the syrup with the rasgullas in it too hard or too long and thereby reducing the sugar
I also found that the lower the fat content of the milk, the less pliable the final product turns out. But if you are managing ot make them come out with 2% you are already ahead of me. I managed best with what came from the middle of the churn. doesn't work for me now!
Posted by: ravum Jan 6 2006, 06:47 AM
Yajna Patni and Sanketi, have made Rossogullas well both in the US and here in India.
Have made all the errors listed by YP on different occassions and can think of no other reason for dry RG's. Another mistake would be to add too little of the souring agent, leads to moist and sticky chenna which will collapse in the water.
YP, I used whole milk in the US after the discovery that it is only about 3% fat. Heres what I did -
Boil whole milk and let it cool for a 2-3 mins. Add souring agent carefully, stirring gently after each addition till the milk is fully curdled (Test a small amount of milk in a ladle before adding any more)
Drain and press out as much whey as you can. Mash the still very HOT cheese (potato masher works well) with 1 Tbsp sugar and 1 tsp all purpose flour (for those who want a chew).Continue mashing with your hand when warm enough to handle.
Shape into 12 very smooth balls
Boil 6 cups of water with 1.5 cups of sugar rapidly. Drop in the rounds, cook for 25 mins on high heat, partially coverig for half the time.
Posted by: anwesha Jan 6 2006, 09:31 PM
This new year I made gurer payesh - payasam/milk puddig with date jaggery.
The jaggery I had brought from India is a year old,and my mother says I may get killed anyday by food poisoning 
But well,the jaggery seems to be just fine!
The payesh came out delicious,and if there was some place in AS to submit thank you notes I would have done so heartily.Almost half a year back I had tried the same dish and failed miserably.Thats how I had stumbled across AS...and have never look anywhere else since
Posted by: shanta Jan 17 2006, 03:30 AM
Is http://cookerific.blogspot.com/2006/01/sweet-potato-delight-or-as-we-bongs.html the same as http://www.anothersubcontinent.com/forums/index.php?showtopic=376&view=findpost&p=3455 one that gingerly'd made? Looks yummy!
Posted by: shahpar Jan 23 2006, 04:44 PM
here's a good list of bangladeshi desserts particular to winter, with their recipes:
http://www.thedailystar.net/lifestyle/2006/01/02/page06.htm
-shahpar
Posted by: jschyun Jan 24 2006, 09:37 AM
| QUOTE (anwesha @ Jan 6 2006, 09:31 PM) |
| This new year I made gurer payesh - payasam/milk puddig with date jaggery. The jaggery I had brought from India is a year old,and my mother says I may get killed anyday by food poisoning But well,the jaggery seems to be just fine! |
Uh oh, I thought jaggery lasted forever, like honey. Well, at least I'm still alive.
Posted by: anwesha Jan 24 2006, 10:28 PM
Hmmm....i dont know about all jaggery,but there's this special date jaggery found in calcutta which maybe doesn't last long. Coz my mother was sure surprised!
Posted by: Matilda Apr 27 2006, 05:55 PM
Made the 'Baked Rasmalai' from RedPepper's recipe over in the desserts thread. It might not be exactly like the traditional version in texture but it was so delicious & easy to make that I highly recommend it to anyone who likes Bengali type sweets. Best part is it's not high in fat! It could be adapted to making it richer tasting by the addition of cream,evaporated or condensed milk.
Posted by: Matilda Apr 29 2006, 11:53 PM
Loved the Baked Rasmalai & praised it so much that I've been asked to take some to a family get together tomorrow (so I made another batch ...that's twice in less than a week....a record for me!)
Posted by: believeinbest Apr 30 2006, 12:53 AM
I am a newbie here and have enjoyed reading some of the discussions.
A small intro about me: I am a stay-at-home-mom to my 2 yr old daughter, in my late 20s, in the US for about 3 years.
This is going to be my first recipe contribution. This recipe for rasagollas has never failed on me (well, except the one time I made it with 2% milk).
If you do make it, will you please let me know how it turns out?
Thanks.
------------
Ingredients:
1 Litre whole milk
Sugar
Juice of a lemon (big one)
Method:
Bring the milk to boil. Let it cool and remove the malai/cream that is formed on top. This will prevent the rasagollas from being rubbery.
Now, keep the milk back on the stove and heat again to boiling point. When it starts boiling, let it boil for a minute, then switch off the stove and pour the lime juice (remove seeds and fibre) little by little while stirring continuously.
The milk will start curdling. Wait till it curdles fully.
If you feel that it is not fully separated, add a bit more lime juice. Curds will be on top of clear yellow color water.
Cover the vessel and keep it for some time (say 15 minutes).
Then take a clean white cloth (cheese cloth) and filter it. When the entire water is filtered tie up the curds in the cloth and keep it suspended for some time (min.4 hours to over night)
By this time, all the remaining water will drip off.
Take the curds and spread them on a tray and break the lumps. Knead this well for about 15 minutes till smooth dough is formed. Then make balls from that. You will get nice white balls. Keep it covered so as to not dry them out.
Now coming to sugar syrup, add two cups of water to one cup of sugar and let it boil.
You can do it in pressure cooker because we must cook the balls in sugar syrup in the cooker. Don’t use any vessel inside the cooker. Do it directly in the cooker.
Let the sugar syrup boil for about 5 minutes..
Then put one golla slowly (dont switch off the gas!!!) in the syrup. See whether it breaks up.
The main problem area while making Rasagolla is this. The curd balls will break into pieces if the preparation is not correct.
So do this part carefully. If the golla is alright, put all one by one.. (you might have to do the rasagollas in 2 batches depending on how many balls you get out of the paneer. I typically do it in 2 batches. This way, the gollas will have all the space to grow.)
Then pressure cook it. Time depends on your cooker. Say, if you would wait for 3 whistles for cooking rice, then for this you would only need 2 whistles and so on.
You can put cardamom in the syrup. Just put the whole ones while boiling and remove them later.
After a few minutes open the pressure cooker and there the Rasagolla is ready.
When you feel, it will be very soft. Cool it and enjoy. Generally the rasagollas need to soak for atleast 8 hours to get to the correct texture. So, do plan on making the previous day.
I have not had success with 2% milk. But the whole milk ones come out perfectly.
Posted by: Sue Darlow Apr 30 2006, 02:28 AM
Dear believeinbest
Welcome to AS!
Thanks for your detailed recipe for rasagollas (or, as they were dubbed by my young daughter, squeaky balls 
). I had no idea they took so much effort, time and trouble to make. It will be interesting to try doing it one day.
Sue
Posted by: anwesha May 3 2006, 02:37 AM
Thanks for the detailed recipe believeinbest!
As Sue said,it does look a daunting task...and you say you have made it many times!! 
Wow!
Will report back if I attempt it someday!
And welcome to AS 
(substitute the beer with your choice of drink!)
Posted by: anwesha May 3 2006, 02:47 AM
Made akhrot/walnut and Cashew sweet. They turned out to be veryyyyyyyyyyyyyy delicious! Dont get misguided by the poor quality of my snaps 
...do try them out. Took me 3 hours but worth the effort.I used Indira's recipe http://www.nandyala.org/mahanandi/archives/category/nuts-seeds/walnuts/, and used whole milk and 2 cups of sugar.
http://img189.imageshack.us/my.php?image=dsc00363medium6hy.jpg
Posted by: gingerly May 3 2006, 02:51 AM
mmm...try them out eh?google earthing your coordinates right now...
Posted by: believeinbest May 3 2006, 03:00 AM
Thanks Sue and Anwesha..
There sure are many steps involved.. but none of them need you to stand there stirring the pot (the way traditional Indian sweets need us to).. and the work is spread out.. plus no frying business..
So, IMO it is easier than halwas/burfis.. but you do have to plan ahead..
Posted by: Khuwair Apr 28 2007, 05:01 PM
I had some milk (full fat) and started to make a sort of basundi when it split.
I turned to AS for inspiration and guidance on what to do with the resultant milk and came across Pratima's recipe.
I drained away the whey and left the 'paneer' to hang in a cheese cloth for about 1 hour.
The 'paneer' was dry and while not hard, I did try to bounce it on the platform remembering Pratima's metaphor that it should be like a ball!
I proceeded to knead by hand for about 15 minutes, but the paneer just got messier and messier, sticking to all my fingers and the spoon I used too try and scrape it off not to mention the vessel.
At this point I thought it was perhaps still wet which is why it was so sticky and put it back in the cheese cloth to hang dry for some more time. Did I do the right thing?
Or would more kneading have rendered the mixture non-sticky?
Posted by: Wildflower Nov 30 2007, 10:42 AM
highlight for me was my eldest mashi's home-made roshogullar payesh,
BS (short for Baysharam) -- is roshogullar payesh essentially roshogullas dropped in to a thickened rasmalai base? I ask because my mother makes truly profound roshogullas (soft melt in your mouth texture, in a not too thick syrup) and I wonder if she can be persuaded to take a good thing even further.
Posted by: loislane Dec 1 2007, 01:00 AM
'roshogullar payesh' is what I had at Oh Calcutta and proclaimed http://www.anothersubcontinent.com/forums/index.php?s=&showtopic=6460&view=findpost&p=156895I have ever had.
Posted by: Wildflower Dec 1 2007, 03:13 AM
'roshogullar payesh' is what I had at Oh Calcutta and proclaimed http://www.anothersubcontinent.com/forums/index.php?s=&showtopic=6460&view=findpost&p=156895I have ever had.
Do you have a photo?
Posted by: loislane Dec 1 2007, 03:34 AM
Perhaps the BS (besharam) adjective has to be applied here again. Did you see the link at all?
Posted by: Wildflower Dec 1 2007, 04:59 AM
Perhaps the BS (besharam) adjective has to be applied here again. Did you see the link at all?
Ab toh hum bahut kunphoos hai you said "Clockwise from top left: mocchar chop, chorchori-begun bhaja-lucchi, rasmalai, mishti doi. The rasmalai (or maybe it was called something else) was like little bites of heaven and one of the best desserts I have ever had. Period. The bar has been set very high now."
Iska matlab hai ki "rasmalai" in your photo = roshogullar payesh?
Posted by: seeker Dec 1 2007, 05:41 AM
Even I was confused ( even kya, I am often confused) because you said rasmalai and not payesh in the original post. But that photo doesn't look like rasmalai in my humble opinion. The pieces are too small....?
Posted by: Manish Dec 1 2007, 06:32 AM
I ask because my mother makes truly profound roshogullas (soft melt in your mouth texture, in a not too thick syrup) ...
I grew up with a fair amount of nagging from my mother about not doing as well in school as my cousin or not being as good at sports and other such things. I think its payback time
Posted by: loislane Dec 1 2007, 08:10 AM
The rasmalai (or maybe it was called something else) was like little bites of heaven and one of the best desserts I have ever had. Period. The bar has been set very high now."
Iska matlab hai ki "rasmalai" in your photo = roshogullar payesh?
No, "the maybe it was called something else" was clarified by hibiscus a few posts down as 'rosogullar payesh'. Hai, and I thought people read the thread about our meets with devout interest. tcheh.
Posted by: notsogifted Dec 1 2007, 11:01 AM
Even I was confused ( even kya, I am often confused) because you said rasmalai and not payesh in the original post. But that photo doesn't look like rasmalai in my humble opinion. The pieces are too small....?
bite-sized rasgullas only...
Posted by: dabbler Dec 1 2007, 11:12 AM
No, "the maybe it was called something else" was clarified by hibiscus a few posts down as 'rosogullar payesh'. Hai, and I thought people read the thread about our meets with devout interest. tcheh.
I want to say, miss, that I read that Bombay-meet thread with the close attention
it deserved (and put Oh C on my list). When Arnabji mentioned roshogulla payesh,
I immediately remembered that some of you had added insult to fig-injury by having
it in your recent orgies.
Still the question remains: is roshogulla payesh equivalent to ras malai, or is the term
reserved -- as our g nsg suggests -- for bite-size ras malai only.
Posted by: notsogifted Dec 1 2007, 11:14 AM
Still the question remains: is roshogulla payesh equivalent to ras malai, or is the term
reserved -- as our g nsg suggests -- for bite-size ras malai only.
bite-sized rasogollas used in rasogolla payesh. (though i'm sure this can be easily amended). i tell you , i am writing simple nonvijaykp ingliss...
eta: not equivalent to ras malai; those who've had it more recently than i should confirm this but afaik the rosogullas are like rosogullas, not made of malai.
Posted by: Wildflower Dec 1 2007, 11:24 AM
Arnab, tomar Gopa Kakima theke reciper sketch procure koro na please?
Posted by: arnab Dec 1 2007, 11:37 AM
roshogullar payesh was made by my eldest maternal aunt. (i know, it is hard to keep track.)
as per her eldest daughter, some people drop small roshogullas into payesh* and call it roshogullar payesh, but your boro-mashi's roshogullar payesh is actually thickened with the roshogullas in the milk.
*i could be wrong (it has happened on one previous occasion, though i can't remember what it was) but i think this is an accurate description of rasmalai.
Posted by: ushaiza Mar 25 2008, 03:40 PM
Some of the best rossogollas are at a sweetshop in Wellesley. I forget the name. Will post it when I remember. Also at a place called Wien, Shakespeare Sarani.
Bengali sweets are the most delectable in the world.
I particularly miss notun gur sweets, which are made in the winter season, when the new palm jaggery is made.
Hmmmm... the jaggery tastes like caramel mava cake with an indescribable aroma.
Kada pak nutun gurer sandesh is one of my favourites.
'Nepal Sweets' at Lansdowne Rd makes gorgeous rose-petal sondesh and mishti doi.
Here is a recipe for sondesh from http://cuisine.kolkatabeckons.com/sandesh.html
Sondesh
1 l milk
1 lemon
2-3 pistachio nuts
2 tsp corn flour
ÂĽ tsp essence (optional)
½ cup sugar
Method
Grind sugar to dust in a mixer. Grind pistachio nuts in a pestle and mortar.
Pour milk in a pan and bring to boil. Stir continuously and gradually squeeze in lemon juice till milk starts curdling. Remove from heat when the milk curdles completely. Cover for 5 minutes.
Pour curdled milk into a cloth so as to drain out the whey. Hold it under running water for a minute. Hang the cheese in a cloth for 8 hours so that the whey drains out completely.
Place cheese in a bowl.
Heat a pan. Add 2 tbsp of cheese and corn flour. Stir for 3 minutes over medium heat.
Cool it down and add to the rest of the cheese in the bowl.
Add sugar and essence. Mix and knead into a smooth paste.
Lightly grease the moulds with ghee, and dust with corn flour.
Sprinkle the moulds with small amounts of ground pistachio.
Press cheese on the moulds and level the open surface.
Carefully remove from the moulds.
Serve at room temperature.
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