Palakova / Milk Burfi / Quick Palakova

Palakova is one of my favorite sweets. I always had this in my refrigerator when my uncle visits my home. This was the only thing I always asked him to bring for me. Palakova which I made here are cooked until hard which is enough to hold the desired shape. On the other hand, you can also make halwa consistency (which you need to put the palakova in a bowl and serve it). Generally palakova is made by stirring the milk for hours together. Here I am using 'Sweetened Condensed Milk' which simplifies the whole procedure and cuts down the time! Condensed milk is already evaporated milk, sweetened with sugar. As I told palakova is made by boiling the milk and stirring for hours, obviously, the milk gets reduced, So if any recipe calls for milk to boil it for a long time, reduce it to half, you can replace Condensed Milk with a little quantity of regular milk.
Today, I made palakova in a microwave oven and it gets ready within 10minutes. Trust me, this is soo good.
So let's make it easy palakova!!

To Make This Recipe You Will Need :

Condensed Milk (Nestle Milkmade)	1 can (400Grams)
Yogurt / Curds	3 Tablespoons
Ghee / Clarified Butter	1 Teaspoon

                                 
                                   

                               

Method : 

Begin by adding all the ingredients to a microwave safe bowl. 

Place the bowl in the microwave and set the time for 9 minutes. ( I did not select Microwave high power)

Give a good mix to the Milkmade mixture for every 2 minutes. 

(Some prefer to eat palakova this way when it's still runny but grainy. If you want to eat this way, microwave further for 30 seconds to get a good consistency. This can also be refrigerated)

(You can serve if you like your palakova in this particular consistency)

(You can serve if you like your palakova in this particular consistency)

Always Keep an eye on your palakova because all ovens are not the same. Some ovens cook faster while other ovens are slow.

Ready to serve !! 

Enjoy!!

Suji Halwa / Rava Kesari /Kesari Bhath

This Indian dessert is popular throughout the country. This is a very simple recipe and goes well with all occasions. This is made with Suji also called Semolina, Bombay Rava. This is originated in Karnataka and called Kesari Bhath. The word Kesari refers to the color saffron. But some also make this dessert without adding saffron color. Some add Orange color. It's totally up to you. It is widely popular as Suji/Sooji halwa in the North part of India, Rava Kesari in South Part of India. To get a fancy look you can try making different colored halwa batches and pile it up one on the other to get "Rainbow Effect".  The interesting part is you can make different variations using pineapple, strawberries, and coconut.  You can make this dessert in under 20 minutes. So let's make some quick dessert "Suji Halwa"

To Make This Recipe You Will Need :

Suji / Semolina / Bombay Rava	1  Cup
Sugar	1 Cup
Ghee/ Clarified Butter	½ Cup
Water	2 ½ Cups
Salt	Pinch ( No Picture )
Saffron Colour	Pinch  (No Picture)
Nuts of your choice (Roasted and Chopped)	As  required

Saffron Food Color & Salt.


Method : 

Begin by adding the Ghee/ Clarified Butter to a minimal pre-heated pot. After melting the ghee add the Suji/Semolina/Bombay Rava to the ghee and roast it until flavor comes out. (approx about 8 to 10 minutes on medium flame) . 

               After Roasting the Suji add the sugar, Stir everything well and add water, Saffron Color, and Salt. ( I have mentioned adding salt while adding saffron color and water but I missed adding at this stage and added the salt later i.e, After slightly thickening up)

After getting the Halwa consistency to add the roasted chopped nuts which I don't have a picture of it because of Power Cut. 
 You can also serve Suji Halwa warm with Puri's for Breakfast. 

Enjoy! 

** The whole process of making the suji halwa and the final product pictures vary due to light.

** To make Suji Halwa in the traditional way, add saffron strands to get the saffron color.

** You can substitute water with milk for a richer version. 

** You can add more sugar according to your taste buds.

Rasgulla - Roshoguolla

Rasgulla is a cheese-based dessert. It has been created in Odisha but gained popularity in Bengal. Once we master making Rasgulla's it's easy to make other cheese-based desserts like Rasmalai, Custard Rasgulla, etc.
So let's learn how to make Rasgulla.

To Make This Recipe You Will Need : 

Milk	1 Litre
Lemon Juice	2 Tablespoons
Sugar	1 Cup
Water	3 Cups

Method : 

Begin by bringing the milk to a boil and curdle it with lemon juice(diluted with 2 tablespoons of water).

After the whey is separated from the cheese remove from heat and drain the whole mixture of whey and cheese using a colander lined with cheesecloth.

  Rinse the cheesecloth pouch with water to get rid of the sourness of the lemon juice.

Drain the excess water from the cheese by hanging the cheese pouch for 30 minutes, placing a heavy water pot on the pouch, or by just applying the pressure by your own.. When the water is drained out the leftover product i.e cottage cheese is known as chenna.

Knead the chenna until it holds its shape when you make it into a ball.

After Kneading the chenna make small balls out of it.

                                                               
                                                   And Start Kneading
Note: Draining out the right amount of water from the chenna is important. To make sure whether the chenna is in correct consistency or not, simply try to make small balls. If you're able to make balls/ hold their shape then it indicates that the chenna contains enough moisture to continue making them into Rasgulla's. If you're unable to make balls, simply add a few drops of water and start kneading until you get the right consistency.

MAKING OF SUGARY SYRUP :

Start by taking a big pot followed by adding water. (Use a big wide pot because the balls get doubled in size)

Bring water to a boil and add sugar to the boiling water.

After the sugar melts add the chenna balls to the sugar syrup, cover the lid and cook it on high flame for 3- 4 minutes. After cooking for 4 minutes on high flame cook it for a further 5 to 6 minutes on medium flame.

Rest the Rasgulla's for 4 to 5 hours and serve regular or chilled.

Next, cook on medium flame for 6 minutes (or) until the balls are doubled in its size.

Enjoy!

Tip: If you don't want to knead the chenna, then simply blend it in the mixer just for 1 to 2 seconds. 


If you like the recipe of Rasgulla, then do let me know in your comments below.

Dates Ladoo ( Dry Fruit Ladoo)

To Make This Recipe You will need :

Dates	450 Grams
Almonds	1 Tablespoom
Pista	1 Tablespoon
Walnut	1 Tablespoon
Cashewnuts	1 Tablespoon
Grated dry   Coconut	For Garnish

Method :

Dry Roast all the nuts and chop them.

Deseed the dates, chop them and add them to the food processor and make it into a paste-like consistency.

To that add the nuts..

 Make laddoo's and garnish with coconut

Note: You can add more or less nuts according to your choice,can also add raisins and dried anjeer!

If you like my recipe of  Dates Ladoo ( Dry Fruit Ladoo),  then do let me know in your comments below. If you happen to make this ladoo in any other way, then please let me know about your method in the comments.