FUN COOKING: Sweets and desserts

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Stained/broken glass rabdi cake is very delicious and attractive dessert. It is very easy to make. Here below is how we can make it:

Ingredients
For Jelly
2 cups of water
1 tsp of agar agar powder
1/4 cup of sugar
For Rabdi
1 cup of milk
1 small tin of sweetened condensed milk
1 tsp of agar agar powder
handful of mixed and chopped almonds, cashews and raisins
2 tbsp of finely chopped pathe ki mithai
1 small tin of cocktail fruits
Food colors
Method
1. First of all prepare jelly. For this take 2 cups of water with 1 tsp of agar agar powder and mix. Keep the pan on heat and let it boil till it dissolves completely. Next add sugar and again boil it till sugar dissolves completely. Remove from heat.

2. I have made 3 colors of jelly. Therefore, I divided this into three separate bowls. I poured 1 drop of food color of each color in each bows. Now pour the jelly mixture into three bowl and mix the color properly.
3. Keep it in the refrigerator to get it set perfectly at-least for 5 to 6 hrs. After that cut into tiny pieces or of your desired shape with knife. Jelly is ready. Keep it aside.
4. Take the milk in frying pan and let it boil. Now pour the milkmaid from the can and mix well. Meanwhile again take one cup of water and 1 tsp of agar agar powder in a small pan and let it boil till agar agar completely dissolves.
5. Now pour this into milkmaid rabdi and mix well. Let it boil again. and remove from fire.
6. Now add all the dry fruits , finely chopped pathe ki mithai, and fruits and mix well.
7. Next pour into any tray or big serving bowl of any shape.
8. Keep it in the refrigerator to get it set properly for few hours or atleast 4 hrs.
9. Stained/broken glass rabdi cake is ready to enjoy. Serve it chilled.
Tip
1. Jelly can be bought from the market too.
Enjoy Healthy Cooking!!!
See more recipes:
Thick Rabdi
Somtam Papaya Salad
Tom Yam Soup (veg.)
Double Colored Rice Poori
Jobstears Kheer
Watermelon (Tarbooj) Kheer
Yellow (Pumpkin) Kheer
Sweet Potatoes Kheer
Sweet Bread (Tutti Frutti)
Sweets Carrots
Sweet Water Melon rind
Petha Mithai
Moong Dal Halwa
Boondi Ladoo
Sago Kheer
Rabdi/Rabri
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'Burf wali kulfi le lo' voice used to come in the afternoon in summer in our childhood. It is favorite of all children even we elders too. In my recent kitty party, I served it instead of juices. Everyone loved it. Burf wali kulfi or frozen ice pops are very easy to make and even children can prepare it. Here below is how we can make it:

Ingredients

Tipco orange juice or any other juice
few ice cream sticks
Popsicle mold
aluminum foil
wax paper
Method
1. Take any juice. Here I have used Tipco orange juice or take out the juice form oranges. Add sugar and little salt to it and mix well.
2. Now pour the juice in Popsicle molds.

3. Cover it with aluminum foil. Now make a small cut with a knife, in which ice cream sticks can be inserted . Hole should be exact the same width of sticks otherwise it will not stand in the center.
4. Insert the ice cream sticks in the whole.
5. Keep the mold in freezer section of refrigerator for 8 hrs..
6. After that take out from the freeze. and keep the mold in water. burf kulfi will leave its side and it is the time to take out from the mould.
7. Tempting burf kulfi is ready to serve.
8. If making for small parties, then place a wax paper in a plastic box and keep it on a small distance. Again put another wax paper on the ice pops and another batch of it can be kept on it. In this way many layers of kulfis can be kept.. close the container and keep it in the freeze. Take out only at serving time.
Enjoy Healthy Cooking!!!
See more recipes:
Somtam Papaya Salad
Tom Yam Soup (veg.)
Double Colored Rice Poori
Jobstears Kheer
Watermelon (Tarbooj) Kheer
Yellow (Pumpkin) Kheer
Sweet Potatoes Kheer
Sweet Bread (Tutti Frutti)
Sweets Carrots
Sweet Water Melon rind
Petha Mithai
Moong Dal Halwa
Boondi Ladoo
Sago Kheer
Rabdi/Rabri
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Sheer Pira is Afgani sweet burfi. It is a very simple recipe which can be made with very few ingredients. Here below is its full recipe:

Ingredients
4 cups of milk powder
1 cup of sliced cashews/almonds
1 cup of coconut powder
2 cups of sugar
2 cups of water
few pistachios for garnishing
Method
1. Take two cups of water with two cups of sugar in a deep pan for syrup/chashni. Keep it it on flame. Cook in on medium flame for 13 minutes. In this time,chashni will be thick. Take care, it should not be crystallized.
2. While chashni is being prepared, Mix all the dry ingredients i.e milk powder, coconut powder and sliced cashews or almonds or both in a deep big bowl. Bowl should be big, enough to mix it with chashni.

3. After 13 minutes, when chashni is ready( it should not be crystallized), remove from fire. After that mix it with all the dry ingredients with spatula,
4. Now transfer it into the greased tray/thali and spread it smoothly with the greased back of any bowl.For getting the smooth texture, grease the back of the the bowl again and again and if needed change the bowl.
5. Garnish it with sliced pistachios. Slightly press it with hands
6. When it comes on room temperature, cover it with cling film and keep it in the refrigerator for overnight.
7. Next day cut into desired shape.
8. Delicious sheer pyera/pira is ready to serve.
Tips
1.Chashni should be thick but not crystallize. Therefore, cook it on medium flame approximately 15 minutes.
2.Make the chashni in any deep pan/small patila/pot just like we make gulab jamun syrup. Pour the syrup in the dry ingredients not dry ingredients in the syrup. Don't make in kadahi as in it, it gets crystallize very soon.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
Soot ke Ladoo
Sandesh
Besan & Sattu Ke Ladoo
Paneer Pak
Paag Panjii Burfi
Rabdi/Rabri
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Paag/paak panjiri burfi is generally made on the occasion of Krishna Janamashtmi festival for prasad/bhog. I have prepared it on this festival for bhog. It is very easy to make and at the same time very delicious. Here below is its recipe in details:

Ingredients
500 grams of peanuts/mungfalli
handful of sliced dry coconut/sukha gola
handful of sliced almonds
handful of peeled musk melon or melon seeds
1 tbsp of fennel seeds/soanf
small pinch of soda bicarb
1.5 cups of white color sugar
3/4 cup of water
1 tbsp of oil or ghee for greasing the the tray
Method
1. All main ingredients i.e peanuts, coconut, musk melon seeds, almond and fennel seeds were slightly less than 3 cups in all. First dry roast the peanuts and then let it cool. Remove its red outer peel with hands. Just rub with hands, the peel will remove and the peanut will be in two parts. It can be done too with the back of any steel bowl.

2. Dry roast the musk melon seeds, sliced coconut, almonds and soanf slightly not too much.
3. Now take 1.5 cups of white sugar in a big kadahi/pan with 3/4 cup of water. Stir it constantly till sugar dissolves in water.
4. Now after melting sugar cook it till white bubbles seems / 1 thick string chashni. It can be seen in the collage too. This step is very important which needs attention. Take a small drop of chashni in a bowl as it is very hot, so dip your finger and thumb in water and now check between thumb and finger. If it is of one string consistency it is ready.
5. Next add a very small pinch of soda bicarb and stir.
6. Immediately put all the roasted ingredients in the syrup and quickly stir and remove from heat.
7. Now pour it into a greased thail/tray directly or greased aluminum foil/wax paper and spread it.
8. Now when it comes it on room temperature, with a knife, mark the pieces shape in which you want to cut.
9 Now after one or two hour cut into pieces.
10. Paag Panjiri burfi is ready for the Krishan ji bhog.
Tips
1. Grease the thali /tray in the beginning.
2. Take all the ingredients according to your availability. I had peanuts in large quantity, so I took it 500 grams. Equal quantity can be taken.
3. While checking the string consistency, be careful as it may be too hot to burn.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
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Rabdi is prepared by thickening and scraping milk from the sides of pan. It can be made of various flavors. Here I am writing the recipe for basic rabdi which can be used for making many dishes. Here I have made it with milk+evaporated milk. We can prepare it completely with milk too. Its making is very easy. Here below is full recipe:

Ingredients
1.6 liters of whole milk
1 can of evaporated milk (385 grams)
3/4 cup of sugar
handful of mixed dry fruits
Method
1. Take the milk in big frying pan/karahi. Keep it on flame.
2. Stir it till it starts boiling.
3. Next cook it on medium flame stirring to its bottoms and sides with sharp edged spatula/palta/turner/kauncha for almost 20 minutes. Occasionally scrape its sides to remove papdi and mix. During this time milk will be of little bit thick consistency.

4. Now add evaporated milk to it and again cook it 20 minutes more, stirring and scraping constantly.
5. Next add sugar and cook for 5 minutes more.
6. Remove from heat and transfer it to a serving dish.
7. Soak the badam for 15 minutes and remove its peels. Now slice the cashews, almonds and pistachios.
8. Soak the Chirongi and kishmish/raisins in water too for 5 minutes.
9. Finally add all the dry fruits to the rabdi.
10. Delicious rabdi/rabri is ready to enjoy.
Tips
1. Rabri's consistency of its thickness is kept according to the dish e.g rabri for rasmalai is kept slightly thinner than the normal.
2. If white color is needed for rabri, then don't add evaporated milk. Make it with completely whole milk and on medium to high heat. Secondly, make rabri of 2 liters or less at a time.If we take more than 2 liters of milk its color will get dark yellow. Secondly, for white color, do not make in rice cooker. In rice cooker, rabri gets yellow color due to low heat.
3. Add raisins/kishmish to it, while it comes on room temperature. If we add it to the hot, rabri will curdles or split little bit.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
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Paneer pak is made with paneer/cottage cheese, all along with its whey. It is very delicious dish. It comes under the category of halwa cum burfi. If eating hot it is halwa and on the other hand if it is cold it can be served as burfi. Here below is what we require and how it can be made:

Ingredients

830 ml of whole milk
3 tbsp of white vinegar
3 tbsp of maida/all purpose flour
4 tbsp of pure ghee
1/2 cup of sugar
1 tbsp of cocoa powder
3/4 cup of sliced almonds
Method
1. Boil the whole milk and add 2 tbsp of vinegar and remove from fire and let it be curdled.
2. After getting it curdled as paneer, again keep the frying pan on heat and cook it by stirring till little whey is left(1/2 cup) on high flame.

3. After reaching that thick stage above mentioned add cocoa powder, sugar and 1 tbsp of vinegar(remaining) and stir continuously and cook for further few minutes.
5. Next add flour/maida and stir to dissolve the lumps.
6. Now add 2 tbsp of pure ghee and cook it on medium flame by stirring constantly.
7. After 3-4 minutes again add 1 tbsp of ghee and stir and cook.
8. Again after few minutes put remaining ghee and almonds and cook constantly stirring till it starts gathering plus ghee can be seen all around it. It takes almost 10 minutes. Paneer pak is ready.
9. Now remove from fire and pour it into a greased tray and spread it smoothly and sprinkle the sliced almonds.
10. After getting cool, cut into any shape.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Khoya/Mawa
Besan & Sattu Ke Ladoo
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Besan and sattu ke ladoo are made of coarse besan flour. Sometimes it is difficult to get the coarse besan. Therefore, here I have made it with besan, sooji and maida to give it little bit grainly texture. Home made besan ladoos are more tastier and delicious than market bought. Its making is little bit tricky. Here is how I made it:

Ingredients
4 cups (500grams) of besan
1 cup of maida (all purpose flour)
1 cup of semolina
1+3/4 (quarter to two) cups of pure ghee(melted)
3+1/2 cups of Boora
2 tbsp of water
1 cup of channa sattu or as required
Method
1. Sieve all the flours.
2. Take the ghee, besan, maida and semolina in a big frying pan.
3. Roast it on medium flame stirring constantly.
4. When it gets brown in color sprinkle two tbsp of water in it to make it little bit grainy. As we sprinkle water in it, white bubbling can be seen. Cook it till bubbles disappear.
5. Put off the flame and remove from the gas burner.

6. Even removing from flame it still needs constantly stirring.
7. Now let it cool completely. It should be of room tempertature.
8. After getting it on room temperature, add the boora for sweetness. Mix it properly with both hands.
9. After that add sattu as required and mix well. Make ladoos from this mixture. Size can be kept of your choice.
10. Delicious besan and sattu ladoos are ready to serve.
Tips
1. Do not add sugar. Boora is a good option for sweetness in this ladoo.
2. Adding maida and sooji is optional.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Khoya/Mawa
----------------------
Reproduction of the contents of this blog, without permission, in whole or in part is strictly prohibited.

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Sandesh is a Bengali Mithai/sweet. It can be said paneer peda. It is made with cottage cheese. It is very easy and simple to make but very delectable and healthy too. Here below is the whole process how we can make it:

Ingredients
2 liters of full fat milk
1/4 cup of white vinegar
3/4 cup of sugar powder
few pistachios
Method
1. Put 1/4 cup of water in a steel pan. after that add milk and boil it.
2. After boiling, let it cool for 3-4 minutes.
3. Now add white vinegar and soon it will be split.
4. Further filter it through a sieve. Water will drain out and the cheese/paneer will be in the sieve. Be ensure sieve hole should not be too big. Drain all the water from cheese by pressing downwards with any spatula or with your knuckles. (Or place a cloth on a sieve and filter it through cloth and sieve. Tie the cloth and hang it for 20 minutes. Take out all with water by squeezing the cheese in cloth with hands).

5. Now take the cheese/panneer in a tray/thali.
6. Make it smooth rubbing with hands.
7. Now add sugar powder/boora and again made it smooth and soft with hands.
8. After that take this into a non stick pan and cook it on low flame, continously stirring with wooden spatula.
9. Cook till it starts gathering. It takes hardly 5 minutes.
10. Now turn this mixture into a tray/thali and bring it on normal temperature by rubbing in order to make it soft or smooth.
11. When it comes on normal temperature, make the sandesh in any shape of your choice. Here I have rolled it just like peda.
12. Garnish it with sliced pistachios.
13. Tampting sandesh are ready to serve.
Tips
1. Sometimes while boiling milk, it starts sticking to its bottom. Smell of burning spoils its taste. Therefore, add 1/4 cup of water in a pan before putting milk. Even while boiling put any spatula in it and stir it quite often.
2. While cooking cheese and sugar mixer, keep the flame low. Stir constantly. Don't cook it too long, otherwise, there will be difficulty in giving it a shape.
Enjoy Healthy Cooking!!!
See similar recipes:
Boondi Ladoo
Plain Sawalee or Mathri
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Oats Burfi
Chocolate Squares
Chocobar Ashrfis
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