Festive Fasting Made Easy: Two Mouth-Watering Recipes to Try This Navratri

[ad_1]



Festive Fasting Made Easy: Two Mouth-Watering Recipes to Try This Navratri – PUNE PULSE






















Skip to content

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:

  1. 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.
  2. Forming Chenna Balls: Knead the chenna with milk powder until it forms a smooth dough. Roll the dough into small, crack-free balls.
  3. 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:

  1. 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.
  2. Forming the Kebabs: Add rose water, kewra water, ghee, and water chestnut flour to the sweet potato mixture. Shape the mixture into small balls.
  3. Cooking the Kebabs: Heat ghee in a pan and roast the kebabs on both sides until they turn golden and crispy.



[ad_2]