𝐂𝐨𝐧𝐜𝐨𝐜𝐭𝐢𝐨𝐧 𝓓𝓮𝓵𝓲𝓰𝓱𝓽𝓼

Khandeshi Patodi Rassa

Description:

Patodi rassa bhaji is a traditional Maharashtrian recipe. It is a typical Marathi recipe which is made in different parts of Maharashtra with little variation in rassa. Rassa means the red and spicy gravy base of patodi bhaji. Patodi vadya (cut besan pieces) are made with steaming-cooking besan. This is a very famous dish in Khandesh and Vidarbha region of Maharashtra. It tastes awesome when eaten with bhakri, poli (roti), or phulka. I love all the variations of this recipe.

Ingredients (Serve 4):

For Patodya

2 tbsp oil
1 cup gram flour (besan)
1 cup water
1 tsp cumin seeds
1 tsp mustard seeds
3 tbsp fresh coriander
3 finely chopped green chilies
1 tsp asafoetida
½ tsp turmeric powder
1 tbsp garlic paste
Salt

For Rassa (Gravy)

4 tbsp oil
2 medium sized onions sliced
3 tbsp dry shredded coconut
1 tsp poppy seeds
1 tomato sliced
6 garlic pods
1 inch ginger
3 tbsp fresh coriander
½ tsp turmeric powder
1 tsp red chili powder
1 ½ tsp kala masala
1 tsp cumin powder + 1 tsp coriander powder
1 tsp asafoetida
2 glass water
Salt

Procedure:

For making Patodya

Take a pan over medium heat, add 1 tbsp oil. Once heated add mustard seeds, cumin seeds let it crackle. Then add chopped green chilies, garlic paste, asafoetida and turmeric powder. Fry for 1 min then add 1 cup water and salt. Bring it to boil.

While water is boiling, sieve gram flour in batches and stir to make sure there are no lumps of flour. Mixture will thicken and leave the pan in a few minutes. Then add chopped coriander and mix well.

Further add some boiling water, 1 tbsp oil and cover it for 1-2 minutes. After 2 min open the lid mix it again. Add boiling water 2 -3 times while mixing continuously. Now the mixture is ready to roll the patodya.

Take a small portion of hot dough, apply some oil and make a ball. On parchment paper roll the dough while it is hot with a rolling pin (Belan). Roll it as thin as possible. You can roll patodya directly on the wooden rolling board (polpat) also.

Now with the help of a cutter or knife cut down the rolled dough in diamond shape. (or the shape which you want)

P.S. Roll all patodya when the dough is hot. You won’t be able to roll it when it cools down.

For making gravy

In a pan over medium flame, add 1 tbsp oil, sliced onion, saute till they become golden or translucent. Further add shredded coconut saute for a few min then add poppy seeds and saute till coconut becomes golden. Turn off the flame. Keep aside and let it cool.

In a mixer jar add sauteed onion-coconut mixture, ginger, 4 garlic pods, fresh coriander and tomatoes. Grind it into smooth paste.

Take a pan over medium heat, add 3 tbsp oil, once heated add garlic paste (take remaining 2 garlic pods), asafoetida (hing) and then add grinded mixture, mix it well. Then add turmeric powder, red chili powder, kala masala, cumin-coriander powder and asafoetida. Give it a good mix and cook till masala leaves the pan (It will take around 15 mins).

After this add 2 glasses of boiled water in masala, mix it well. Here we are adding some crumbled patodya i.e. leftover sides of rolled dough to make gravy (Rassa) thicker. On medium low heat bring to boil for around 10 min.

After 10 min it will thicken and be ready to serve with patodya.

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Mango Malai Modak

Description:

Festivals in India are driven by a celebration of togetherness. Every festival has some special culinary delights, which are offered to God as naivedya and one of such delicacies is Modak. This little sweet is generally prepared on the occasion of Ganesh Chaturthi. Mango malai modak is a twist to the traditional Maharashtrian modak recipe. This modak can be prepared using only a few ingredients. This easy dessert recipe makes for a perfect prasad recipe. If you are bored with regular modak then this modak recipe would definitely make everyone happy and fall in love with the taste of this modak. This is easy to make recipe and modak is delicious and mouth melting.

Ingredient:

1 litre full fat milk
1 cup mango pulp
2 tbsp saffron soaked milk
¼ cup condensed milk
3 tbsp milk powder
½ cup heavy cream
3 tbsp vinegar (diluted)
2 tbsp coarse ground almonds (you can use any dry fruits)
Kewra water (optional)
1 tsp cardamom powder (I didn’t use it, if you want you can add)

Procedure:

Add 1 litre full fat milk to a heavy bottom pan on medium flame. Bring it to boil while stiring 2-3 times. When it comes to boil, turn off the flame and add 3 tbsp diluted vinegar/ lemon juice, stir for few mins. Milk starts to curdle and chhena will form. Wash chhena with cold water to get rid of the vinegar smell.

Drain the water, collect chhena in cotton cloth. Squeeze tightly and drain the water. Hang it for 20 min to drain the excess water. Some moisture is fine.

After 20 min, transfer all the chhena into a food processor / mixer jar. Blend it 1-2 times to make it smooth. You may smooth it by hand also. But I prefer a food processor/ mixer jar.

Next heat a nonstick pan over medium heat, add heavy cream and let it boil slightly. At this stage add milk powder and mix it well.

Further add saffron soaked milk, condensed milk and blended chhena into it. Mix it well so that there should not be any lumps and continue to stir. Then add mango pulp and give it a mix. Heat should be low onwards.

Add a few drops of kewra water, if using. Continue to cook, after 8-10 min mixture will start leaving the pan but still it will be liquidy or sticky.

After 15-20 min, take a small portion of mixture- you should be able to roll it and make a ball. Otherwise cook it for a few mins again. Turn off the flame and let the mixture cool down completely.

Once cool down, divide into 7-8 equal portions. Roll it and press slightly with palms. give it a shape like a cup and fill the ground almonds in it. Seal the edges well and place this ball in modak mould. Close the sides of the mould and press slightly. Open mould, modak is ready.

You can refrigerate for sometime to serve chilled or serve immediately. Also you can eat for 2-3 days by storing it in the refrigerator, but not more than that.

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Puranpoli – Katachi Aamti

Description:

Sweet Flatbread stuffed with puran (Made of split chickpeas and jaggery)

Puranpoli is a famous traditional Maharashtrian speciality. This is a festive delicacy, made during many festivals like Holi, Diwali, Gauri-ganpati, etc. The stuffing is made using split chickpeas, jaggery, cardamom powder and pinch of nutmeg powder. And the outer layer is made with whole wheat flour or all purpose flour (maida). It has flavour and it tastes best with ghee or milk. Traditionally it is eaten with katachi amti also called as sar or rasshi. Katachi aamti is tempered spicy curry from the traditional Maharashtrian cuisine.

Ingredients:

For Puranpoli

1 cup chana dal (bengal gram/ split chickpeas)
¼ tsp turmeric powder
1 cup jaggery
1 tsp cardamom powder
Pinch of nutmeg powder
1 cup all purpose flour
½ cup whole wheat flour
Salt (as per taste)
½ cup oil
2 ½ cup water
¼ cup ghee for applying to poli once done/ you can use it while roasting also

For Katachi Aamti

4-5 tbsp oil
1 tsp cumin seeds
5-7 curry leaves
Chana dal stock/ broth
1 medium size diced/ sliced onion
2 tbsp grated dry coconut
5 garlic pods
½ inch ginger
1 ½ tsp red chili powder
1 tsp kala masala
¼ tsp turmeric powder
½ tsp coriander seeds
½ tsp fenugreek seeds
2 tbsp fresh coriander
½ cup boiled water

Procedure:

Puranpoli

Wash chana dal a few times and add in the pressure cooker. Pour 2 ½ cup water and pinch of turmeric powder. Pressure cook until chana dal becomes soft for 5-6 whistles.

When pressure releases naturally, open the lid check if dal is soft cooked. It should be well cooked and very less water left in the cooker. Transfer cooked dal to a strainer, drain all remaining water and keep it aside. This leftover chana dal water (stock) is going to be used for making katachi aamti.

Take a heavy bottom pan over medium heat, transfer chana dal to it and mash it with masher. Then add 1 cup grated/ powdered jaggery or sugar and combine it well. Heat should be low from now on.

Continue to cook, then the mixture will start to become liquidy at first but after some time of cooking, it will thicken. This process takes around 20-25 mins to thicken the dal jaggery mixture. Once done turn off flame and add cardamom powder and pinch of nutmeg powder to it and give it a mix.

Transfer the hot mixture to the strainer and press it with a spoon to smoothen it again so that there will not be any lump or hard grains of lentil. Also you can use puran yantra for grinding this mixture.

Now in a bowl, add all purpose flour and whole wheat flour. Add ½ tsp salt and 1 tsp oil to the flour mix well. Pour water little by little and knead the dough. Apply some oil, cover and let it rest for 30 mins. The consistency of dough should be very soft like it will stretch maximum.

Further apply some oil to palms, take a small portion of dough, roll it and slightly flatten it. Then with the help of your fingers and thumb give it a shape like a cup.

Then take a ball of puran and place it in the center of dough, push it to the deep and bring sides of dough higher by tapping puran and stretching the sides of dough on the hands. Keep stretching the sides of dough till you are able to bring the edges together. Join and seal them well. Pat it and flatten the ball slowly.

Dust some flour on a rolling board, place the flattened ball on to it and sprinkle some flour on top. Roll it gently as big as you can but be careful to not let the stuffing come out. Sprinkle some flour in between while you are rolling the poli, so that ii will not stick to the rolling board. Roll out evenly from all the sides. Then apply some oil to the top of the poli (flatbread) and make sure this side is rested on the flat pan while toasting (bhajne).
Take a flat pan on medium heat, once hot, place rolled poli on it (as per instructions above).

Further small bubbles appear on the top of the poli, apply some oil/ ghee and flip gently to the other side. Press down with spatula slightly and poli will puff fully. Again apply some oil and cook till it’s done evenly from edges. Flip to the other side again and remove to a serving plate.

Spread enough ghee over the puran poli and serve hot with more ghee, milk or katachi aamti.

Katachi aamti

Take a pan over medium heat, add coconut, little oil and roast it till it becomes golden brown. Take it out on a plate. Then add fenugreek seeds and coriander seeds, roast them till aromatic and take them out.

Further in the same pan add 1 tsp oil- once hot, add onions, garlic and ginger. Fry them till onions become golden brown. It will take about 8-10 mins. Once done, turn off the flame and let it cool.

Once cool down, transfer all above ingredients to the mixer jar with fresh coriander and grind it well.

Now in the same pan over medium heat, add 3-4 tbsp oil (katachi aamti means there should be a layer of oil on top of aamti when you serve it, so add more oil). Once hot, add cumin seeds and curry leaves. Let them crackle and then add grinded mixture to it, give it a good mix. Then add red chili powder, turmeric powder, kala masala and mix it well. Cook and continue to stir for 5-7 min, mixture will start to leave the pan. Now add chana dal stock and stir well so that there should not be any lumps of masala. Let it boil on medium flame for 10 min. After 10 min turn off the flame, katachi aamti is ready.

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Cauliflower – Carrot Kofta (In Green Gravy)

Description:

Veg kofta Curry is an exotic Indian gravy dish made from mixed vegetable dumplings dunked in an onion-tomato based gravy. Koftas are small, round or oval shaped dumplings made from minced vegetables, paneer etc. along with mild spices that are deep fried. I made this dish in flavourful and healthy spinach gravy. This dish is attractive in looks, rich and delicious in taste. It is worth making and serving at any formal lunch and dinner party on special occasions.

Ingredients:

For kofta

¾ cup besan (gram flour/ chickpea flour)
1 cup cauliflower (phul-gobi)
½ cup carrot
½ cup grated paneer
2 finely chopped green chilies
½ tsp black pepper powder
½ tsp amchur powder
¼ tsp garam masala
¼ tsp turmeric powder
½ tsp cumin-coriander powder
1 tsp kasuri methi
½ inch ginger
¼ tsp red chili powder
2 tbsp chopped fresh coriander
1 tsp salt (or as per taste)
Oil for frying

For gravy

2 tbsp oil
1 tbsp butter
Half bunch of spinach (palak)
2 medium size onion (sliced)
1 big tomato, if you have small take accordingly (sliced)
1 inch sliced ginger
5 garlic pods
2 green cardamom (ilaichi)
2 cloves
1 inch cinnamon stick (dalchini)
2 green chilies
½ javitri floret
15-20 cashew nuts
½ tsp shahi jeera
1 tsp red chili powder
2 bay leaves
½ tsp turmeric powder
1 star anise (chakri phool)
¼ cup fresh cream
2 tbsp fresh coriander
Salt

Procedure:

Kofta

In a mixer jar / in the food processor, add cauliflower and ginger. Coarse mince them and take out this mixture in a bowl.

Further in the same bowl add grated paneer, grated carrots, chopped green chilies, black pepper powder, turmeric powder, red chili powder, amchur powder, garam masala, cumin-coriander powder, kasuri methi, fresh coriander and salt. Lastly add besan and mix all the ingredients well (Do not add water as veggies already have moisture content).

Apply some oil to palms and take a portion of mixture, roll it and then make small /medium size round or cylindrical balls.

P.S. If you are not able to shape into balls, directly fry like bhajjis/ pakora.

In a pan, heat oil for deep frying. Add a small piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan.

The amount of besan to be added depends on the moisture content in the veggies. If using vegetables with high water content like bottle gourd (lauki), cabbage, or pumpkin etc, then add some salt in the grated veggies. Mix well and keep aside for 15 to 20 minutes. Then squeeze the excess water.

If veggie balls do not break, you can start frying them. Keep flame to medium and gently slide the koftas into hot oil. Do not disturb koftas until they become golden from the bottom side else koftas will break.

Turn over a couple of times for even frying, fry till they become crisp and golden. Once done, take out from oil and keep them aside.

Blanch spinach

Take a large pot over high flame, add 5-6 cups of water and bring it to boil. Add the spinach leaves to submerge them in the boiling water. Blanch until the stems of spinach leaves are no longer rigid (about 40 seconds) and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately.

(Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins).

For making gravy

Take a pan over medium heat. Add 1 tbsp oil once hot, add onions, ginger, garlic, javitri floret, cloves, cardamom, cinnamon stick and green chilies. Saute it till the onions become soft or golden in color. Then add cashew nuts and saute for 2 mins. Lastly add tomatoes, salt and saute again for 1-2 mins. Cover and let it cook till tomatoes become soft. Later, turn off the flame and keep the mixture aside to cool down.

Once cool down, take all the mixture along with blanched spinach in a mixer jar, add fresh coriander and blend them smooth.

Take a pan over medium heat, add 1 tbsp oil and 1 tbsp butter (you can add extra butter if you want). Once hot add shahi jeera, bay leaf and star anise, fry till aromatic. Then add blended mixture and cook it while continuing stirring (stir about 1-2 mins), Flame should be medium-low.

Further add turmeric powder, red chili powder and mix it well.
Now add fresh cream, give it a mix again. Cover it and let it cook for 5 min.
After 5 min creamy, smooth curry is ready.

Finally add koftas in curry and serve with roti/ butter naan and jeera rice.

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Vangyache Bharit/ Baingan Bharta

Description:

Baingan bharta (mashed eggplant)/ vangyache bharit is a dish from the Indian subcontinent that originated in Maharashtra, especially in the northern Khandesh region. This is an easy to make and delicious dish.

Ingredients (Serve 2 people):

4 tsp oil
2 big diced eggplants/ Brinjals (Vangi)
¼ cup raw peanuts(you can take roasted also)
6 garlic pods
8-10 green chilies (or you can take as per your spice level)
1 tbsp coriander + 1 tbsp chopped for garnishing
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp sesame seeds (til)
¼ tsp asafoetida (hing)
8-10 curry leaves (kadi patta)
1 medium size chopped onion
½ cup chopped scallions (kandyachi pat)
Salt (as per taste)

Procedure:

Take 2 big eggplants, cut into large dice.

In a pan add 2 tsp oil, once hot add peanuts, fry for 2-3 min till it becomes aromatic.

Then add garlic pods, green chilies and eggplants. Fry all the ingredients for a few min, then add cilantro, cover it and let it cook on medium-low heat till eggplants become soft. Turn off the flame and let it cook down.

Take out cooked eggplants in a mixer jar/ blender/ food processor, blend it coarse (do not make paste) and keep it aside.

In a pan add 2 tsp oil, once hot add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves. Fry for 1 min and turn off the flame.

Then add blended mixture in tadka. Add chopped onions, scallions and salt, mix it well. Baingan bharta is ready to serve. It tastes best with bhakri.

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Pistachio Tres Leches Cake

Description:

A tres leches cake (three milks cake) (Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches) is a sponge cake, in some recipes, a butter cake, soaked in three kinds of milk – evaporated milk, condensed milk, and heavy cream. It is assumed to have originated in Mexico. First time I tasted this dessert in one of the Tex-Mex restaurants in Texas, USA. I absolutely fell in love with that taste and now I experimented that taste with pistachios. Hope you like it!

Ingredients:

For sponge cake

1 cup all purpose flour
½ cup curd (yogurt)
½ milk
½ cup condensed milk (milkmaid)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 tbsp unsalted butter (If you don’t have unsalted butter, don’t add salt)
½ tsp pistachio essence
2 tbsp crushed pistachios
¼ tsp green food color
P.S. (milk, butter, curd should be at room temperature)

For milk

1 ½ cup milk
½ cup condensed milk
¼ tsp pistachio essence (you can take vanilla also)
4 tbsp milk powder
1-2 drops green food color
1 tbsp coarse chopped pistachios (for garnishing)
1/2 tsp dried rose petals (garnishing)

Procedure:

For cake

Take curd, condensed milk and butter in a large bowl. Beat it until it becomes smooth.

Sieve All purpose flour, baking powder, baking soda and salt in curd mixture. Give it a mix by divide and fold method. Then add milk in batches while continuously beating/ hand mixing. There should not be any lumps in batter and should be of ribbon consistency.

Pour the batter in greased tin. Preheat the oven/ otg at 180°C or 350°F for 5 mins. Bake it for 25-30 mins.

Once done, keep it aside and let it cool down covered with a kitchen towel or cotton napkin.

For soaking milk

Take a pan over medium heat, add milk and let it boil nicely (you can use a microwave also for boiling milk).

Once boiled, add milk powder and mix it well while stirring continuously. Then add green food color, condensed milk and essence, mix it well again and turn off the flame. (Adjust flame consistency accordingly)

Strain the milk with strainer, cover it with cling wrap and refrigerate it for 2-3 hours for chilling.

For Assembling

Demould the cake once it cools down. Cut down the upper thin layer so that milk will easily get absorbed.

Place the cake in mould again, pour the prepared milk above the cake and let it soak-in for a few mins. Then apply whipping cream on top of cake and garnish it with crushed pistachios and dried rose petals. Refrigerate it for best taste.

Cut the pieces, put it on the serving plate and add more milk syrup on the plate.

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Masala Vangi Bhaat (Masala Eggplant Rice)

Description:

Vangi bhaat is a popular rice dish from Karnataka cuisine. This is a flavorful – spicy dish, made with brinjals (eggplants), spices & herbs. I learnt to cook this dish from my grandmother which is her one of the best dishes. This is a combination of basmati rice and masala eggplants, cooked together in biryani style.

Ingredients (serve 4 people):

For rice

1 ½ cup basmati rice
5 whole black pepper
3-4 cloves (Lavang)
1 bay leaf
7-8 brinjals (small eggplants)
1 tbsp salt
3-4 cup water
2 tsp oil

For masala

5 tsp oil
½ cup coarse ground peanut powder (peanuts should be roasted before grinding)
6 garlic pods
1 ½ inch ginger
2 tbsp shredded dry coconut
1 tsp til (sesame seeds)
1 tsp cumin seeds
1 tsp jaggery
½ tsp turmeric
1 tsp red chili powder
1 ½ tsp kala masala
¼ tsp hing (Asafoetida)
1 tsp cumin-coriander powder
3 tbsp fresh coriander
10-12 saffron strands soaked in milk
1/2 cup deep fried sliced onions
8-10 mint leaves (pudina)
2-3 tbsp curd (yogurt)
1 tsp salt

Procedure:

Take basmati rice in a bowl, wash it a few times and soak in water for 20 min.
Wash all brinjals well, cut them (as shown in pictures) and soak it in salt water so that they won’t turn out black from inside.

In a mixer jar, add coconut, garlic pods, ginger, shredded dry coconut, til, cumin seeds, jaggery, turmeric, red chili powder, kala masala, hing, cumin-coriander powder and 2 tbsp fresh coriander. Blend it well.

Now take ½ cup coarse ground peanut powder in a bowl and add grinded mixture in it. Add salt, curd and mix all the ingredients well.

Now take 1 brinjal and fill this masala in it and repeat the same procedure for all brinjals. Then take a pan over medium heat, add 2 tsp oil and stuffed brinjals. Saute it for a few mins then cover and let it cook for 8-10 mins. (Keep them a bit uncooked / 80-85% cooked) and keep them aside.

Take a deep bottom wide pan over high flame, then add 3-4 cup water, cloves, black peppers and bay leaf. Bring it to boil. Once boiled add 2 tsp oil and salt, stir it and add soaked rice. Cook the rice for 7-8 mins (about 80-85%). Then turn off the flame and drain all the water using a strainer.

Take a thick bottom pot over low heat, add 1 tsp oil and make the first layer of rice then place stuffed brinjals along with remaining masala (before adding masala, add 2 tbsp water to masala) and sprinkle some fried onions.

Then add a layer of remaining rice, on top of it sprinkle fried onions, mint leaves, fresh coriander and saffron milk. Lastly add 2 tsp oil, cover it and let it cook for 15-20 min on low flame. After 20 min, turn off the flame and serve vangi bhaat with raita.

P.S. (If you don’t have Kala masala, you can use garam masala)

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Veggie – Paneer Tikki

Description:

This tikki is made with mix-veggies and paneer. Protein rich, healthy and delicious too. Eating healthy will make you feel best. This tikki can be part of your rice, roti-roll or you can eat with your choice of dipping sauce and chutney. This is not just healthy but chatpati as well.

Ingredients:

¾ cup besan (chickpea flour/ gram flour)
2 tbsp rice flour
½ cup grated bottle gourd
½ cup grated paneer
½ cup grated carrot
2 tbsp diced green pepper
3 finely chopped green chilies (you can take less)
2 tbsp chopped fresh coriander
1 tsp cumin-coriander powder
½ tsp red chilli powder
¼ tsp black pepper powder
2 tsp oil
1 ½ tsp salt (or as per your taste)
2-3 tbsp water

Procedure:

Take all the ingredients listed above in a bowl, mix them well with adding less water (veggies already have water content so add water only if required) and make a dough. Mixture should be firm enough to make patties.
P.S. If mixture is sticky add rice flour as needed.

Apply some oil to palms, take a small amount of mixture, roll it and gently press it, In a similar way make other tikkis.

In a pan add 2 tsp oil and shallow fry the all patties on medium-low heat (initially do not disturb them until the base turns golden brown then flip them and fry on both sides till golden brown).

Once ready, serve with dipping sauce or you can have it with roti also.

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Pakiza/ Chum Chum

Description

Pakiza/ Chum Chum, Indian sweet made with milk, cheese and khoya. This is a traditional Bengali sweet, popular throughout the Indian subcontinent. The sweet comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish. This oval shaped sweet is simple yet delicious and similar in texture like rasmalai or rasgulla. Spongy and juicy.

Ingredients (serve 10-12 people):

For stuffing

½ cup Mawa crumbled (made from milk)
2-3 green cardamom pods powdered
2 tbsp coarse grinded dry fruits (pistachios, almonds)
2 tbsp saffron strands soaked in milk (optional)
2 tsp sugar (i didn’t take, as rasgullas are already sweet)

For making Mawa

1 cup milk powder
½ cup milk
¼ cup heavy cream
2 tbsp butter (you can take anyone either salted or unsalted)

For making chum chum balls

1 litre full fat milk
3 tbsp lemon juice/ vinegar(vinegar should be diluted)
1 tsp corn flour
1 cup sugar
4 cup water
2-3 drops of essence (I took ice-cream essence, you can take of your choice) optional

Procedure:

For Mawa

Take a heavy bottom pan over medium low heat, add butter, once melted add heavy cream and stir well, then add milk while continuing stirring. When completely mixed and bubble forms, add milk powder in batches so that lumps will not form.
Continue to stir and cook until the mixture leaves the pan. Heat should be low all the time otherwise mawa will get burnt.
At last the mixture will thicken well and form big lump, turn off the flame and keep it aside for cooling.
After it cools down take ½ cup mawa in a bowl, add in cardamom powder, 1 tsp saffron strands soaked in milk and crushed dry fruits, combine it well and keep aside.

For making chum chum balls

Boil 1 litre of milk in a heavy bottom pan. Once it comes to a boil, turn off the flame and add vinegar while continuing stirring. Milk curdles within a few mins and forms chhena.
Drain the water using strainer and collect the chhena in cotton cloth and rinse it with normal water to remove the acidic flavor/ smell from chhena.

Make a tight knot of cloth and squeeze it to drain excess water. Hang it for 20-30 mins.
Take out in a plate, add cornflour and mash chhena well till it becomes smooth. Make oval shaped balls (according to your choice of size).

Now take a big vessel / pot over high heat, add water, sugar and a few drops of essence. Bring it to a boil and add chhena balls in it. Cover the vessel and cook for 15-20 min on high flame. After 20 min balls become double in size, at this stage turn off the heat and let it cool down in the same sugar syrup for about 1 hr (or its completely cool down)

After they completely cool down, take one oval ball and make a slit in the center (do not cut thoroughly, just a slit in the middle) and fill the mawa mixture in it. Repeat the same with other balls. Garnish it with dry fruits.

P.S.: Chum Chum should be serve chilled, it tastes best !
You can make changes in stuffing according to your taste and preference.

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Narali Bhaat (Sweet Coconut Rice)

Description:

Narali Bhat is sweet coconut rice typically made in Maharashtra during the festive full moon (Narali Pournima). This day is celebrated as Rakshabandhan. This is a flavored, sweet rice recipe made with coconut and jaggery.

Ingredients:

1 cup basmati rice (wash it few times and soak it for 20 min)
2-3 tbsp ghee
3-4 green cardamom
1 inch cinnamon stick
5-6 cloves (lavang)
¾ cup shredded fresh coconut
½ cup jaggery (if you want you can take more for extra sweetness)
¼ cup dry fruits and raisins (almonds, cashews)
10-12 saffron strands soaked in milk (2 tbsp)
½ tsp kewra water + ½ tsp rose water (optional)
2-3 cup water
Pinch of salt (optional)

Procedure:

In a bowl, add 1 cup of basmati rice, wash it a few times and soak it for 20 min. Then in a deep bottom pan, add 2 cup water, bring it to boil, add 1 tsp ghee, kewra water, rose water just to give it an aroma and lastly rice. Let it cook for 7-8 mins (till rice is almost cooked), drain the water and keep the rice aside.

Take a pan over medium-low heat, add in ghee (do not burn the ghee). Once heated, add green cardamom, cinnamon stick and cloves. Fry it till aromatic. Then add grated coconut and fry it for 4-5 min to reduce the moisture. Further add jaggery and mix it well. Heat should be low after adding jaggery otherwise the mixture will be burnt.

Now add chopped dry fruits (almonds, cashews), raisins and pinch of nutmeg powder (jayfal). Mix all the ingredients together and fry for 2-3 mins.

Then add cooked rice, and slowly combine it well with the mixture in the pan, without breaking the rice grains. Then add saffron strands soaked in milk and slowly mix it well. Add a pinch of salt (if you don’t want, you can skip the salt). Now cover it and let it cook for 5-7 mins till rice is fully cooked. Serve hot with more ghee.

Recipe Video:

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