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| Home > Sweets > Making of Sweets > East Indian Sweets
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| | Sweets of East India
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Kala Jamun
Ingredients:
350 gms. khoya
200 gms. paneer
65 gms. plain flour (1/8 cup)
600 gms. sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying
Method: Make 1 string syrup of sugar and water. Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling lightly between palms. The balls should be half the size of pingpong balls. Heat ghee till slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is exhausted. Drain and transfer to serving dish.
Sondesh
Ingredients:
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
Method: Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add cornflour. Heat on medium flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and cornflour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled.
Mishti Doi
Ingredients:
1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp. water
3/4 tbsp. fresh curds
Method: Put the milk to boil with 1 cup sugar. Bring to boil and further boil for 7-8 minutes. Meanwhile put remaining sugar in a heavy saucepan. Heat on high stirring continuously, till brown like caramel. Add water and stir well till boil is resumed. Add to the boiling milk and stir well. Boil for a further 5-7 minutes. Cool till warm. Add curds and stir. Either pour into individual cups or a single vessel. Cover with lids or lid. Keep in a warm, dark, dry place to set.
Rassagolla
Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Heat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.
Motichoor Laddoo
For boondi:
2 1/2 cups gram flour
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
Method
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.
For boondi:
Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter. Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.
Gujiya
Ingredients:
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking Oil 3 tablespoon
Water 100 ml
Sugar 250 grams
Method: Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in little ghee till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make very small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, then, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.
Patishapta
Ingredients:
For Batter
Rice powder - 2 cup
Flour - 1/2 cup
Cold Milk or Water - 1-1/2 cup
Salt - 1/2 tsp
Sugar - 2 tsp
For coconut Filling:
Fresh grated Coconut - 500 gms
Jagerry - 500 gm
Oil to make it - 1 cup.
Method: Make a batter of all ingredients and keep aside for 10 minutes. Heat a kadai. Add jaggery, and after melting it add coconut and cook untill it makes a sticky dough like mixture. Cool it. Heat a pan. Add 1 tsp of oil and spread it. Put some batter in the pan and spread it lightly. It makes like a pan cake. Stuff the coconut pur and rolled it. Serve hot.
Chumchum
Ingredients:
Half a gallon Milk
Sugar
Water
5-6 Cardamoms
Dry, shredded Coconut
Method: Make paneer out of milk. Hang it for about 6 hours to get rid of all the water. Boil about 2 cups of sugar (you can alter this according to the sweetness you desire) and 6 cups of water. Add whole cardamoms to the water. Make oval shaped (about 2" long) balls of paneer. When the water boils,drop the balls one by one. Boil them uncovered for about 25 to 30 minutes. Let them cool down overnight. In the morning, take them out of the sugar syrup, put them on the rake. Roll them in dried, powdered coconut and serve chilled, adding a few rose petals as a garnish.
Chaler Payesh
Ingredients:
3/4 cup Basmati Rice
1 litre milk
1/2 cup sugar
2 tbsp cardomon
12 Almonds
10-15 Raisins
Method:
Soak the rice in water for 15 mins. Heat the milk on medium flame. Keep on adding sugar to the milk and keep stirring. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously. After about 20-25 mins, when the milk has thickened and the rice grains has become soft, add cardomon to it and stir gently. Remove the container from flame and add almonds sliced into half and raisins on top. Cool the payesh and keep it in refrigerator for a couple of hours. Serve chilled.
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