Delightful Diwali treats
For festivals, we usually try to do something different. Thus during past Diwalis and Dussehras we have delved into Western sweets and fusion desserts. This year, however, we re-visit the good old traditional desi mithais which our festivals are known and loved for.
Perhaps the most important aspect of making sweets at home, especially if you will be making chenna or cottage cheese sweets, is to make the cottage cheese at home. Store bought varieties are never good enough.
Rasmalai
Rasmalai needs no introduction. This dessert of heavenly balls of cottage cheese floating in sweet kheer is ambrosia. And surprisingly, not tough to make at all.
Ingredients
500 g soft cottage cheese (chenna)
2 tsp semolina (suji)
5 cups sugar
1 litre water
3 litre milk
2 tsp cardamom powder
4 tsp pistachios, slivered
Gold or silver foil (optional)
Method
Knead the cottage cheese with the semolina till it’s well-mixed and light and fluffy. Divide and shape the mixture into small balls and flatten them slightly.
In a thick pan, over medium heat, mix four cups of sugar with the water and make a thick sugar syrup. Poach the flattened cottage cheese balls for 15 minutes in the syrup which should be simmering, not boiling.
Meanwhile, bring the milk to a boil and then simmer till it reduced to about three-quarters. Add the remaining sugar (or as desired depending on how sweet you want it), and the cardamom powder. Stir till the sugar dissolves completely.
Add the poached patties to the hot milk, then remove from heat and cool. You can put the rasmalai in individual serving bowls, sprinkle pistachio flakes, add a bit of gold or silver foil on the bowls if using and chill till serving time, or use a big bowl and divide at the time of serving.
Bengali Sandesh
Home-made sandesh has become a rarity these days as everyone prefers to get the store bought variety. But there’s something fresh and zingy about sandesh made at home, especially given the fact that the chenna is fresh and you get to control the sweetness.
Ingredients
500 gm soft cottage cheese (chenna)
1 tbsp rose water
80 gm sugar
80g jaggary
Method
Hang the cottage cheese in a muslin cloth to drain of any excess water.
Divide the drained cottage cheese into two parts, mix the sugar into one portion and the jaggary into the other portion.
Heat a wok on medium flame and dry fry both the mixtures separately till they become dry and powdery, add the rose water. Constantly stir the mixtures. Cool.
Now combine both the mixtures well and make into small round balls. Place the balls in small fudge moulds and press so that the ball takes the shape of the mould. Serve cold.
The sandesh can be kept refrigerated for up to four days.
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