Festive Fasting Made Easy: Two Mouth-Watering Recipes to Try This Navratri
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Festive Fasting Made Easy: Two Mouth-Watering Recipes to Try This Navratri – PUNE PULSE
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Khajur Gud ke Rasgulle (Date Palm Jaggery Rasgullas)
Ingredients:
1 litre full-fat milk
3 tbsp vinegar or lime juice
1 tsp milk powder
1 cup grated date palm jaggery
½ cup sugar
4 cups water
1 tsp cardamom powder
Method:
Making Chenna: Start by boiling the milk in a pan. Once it comes to a boil, reduce the heat and add the vinegar (or lime juice) gradually. Stir until the milk curdles and the whey separates. Strain the curdled milk using a muslin cloth, rinse under cold water to remove any sourness, and squeeze out excess moisture. Place it under a heavy object for 5-10 minutes.
Forming Chenna Balls: Knead the chenna with milk powder until it forms a smooth dough. Roll the dough into small, crack-free balls.
Making Jaggery Syrup: In a wide-bottomed pan, boil water, jaggery, sugar, and cardamom powder until the jaggery dissolves. Add the chenna balls into the boiling syrup, cover, and cook for 8-10 minutes on high heat. Afterward, cook on low heat for 15 minutes. Let the rasgullas soak in the syrup for 4-5 hours before serving.
Shakarkandi Galouti (Sweet Potato Galouti Kebab)
Ingredients:
100 grams boiled sweet potato (shakarkandi)
4 cups water
½ tsp sendha namak (rock salt)
Masala Paste:
10 whole fried cashews
1-2 finely chopped green chilies
2 cardamom pods
2 tsp coriander
Pinch of saffron
Other Ingredients:
¼ tsp sendha namak
½ tsp rose water
½ tsp kewra water
1-2 tsp ghee
¼ cup water chestnut flour (singhade ka atta)
Desi ghee for roasting
Method:
Preparing the Masala Paste: Soak cashews in warm water for 10 minutes, then blend with cardamom, chili, and saffron to create a smooth paste. Mix this paste with the boiled and mashed sweet potato.
Forming the Kebabs: Add rose water, kewra water, ghee, and water chestnut flour to the sweet potato mixture. Shape the mixture into small balls.
Cooking the Kebabs: Heat ghee in a pan and roast the kebabs on both sides until they turn golden and crispy.
