It doesn’t matter how fitness and diet conscious one is; the fact is that indulgence once in a while in moderate quantities is acceptable so long as you are following healthy eating habits at most times. Even when it comes to occasional indulgences, you must make sure that you don’t get these from outside. It is always healthier to cook at home. You have full control over the quality of ingredients, the quantity of oil used and you can also ensure that it is made in hygienic conditions. You need to remember, however, not to go overboard with these yummy desserts. Make sure to eat moderately and follow it up with exercise! These popular Indian dessert recipes are a blessing to those with a sweet tooth. Make sure to whip up a batch of these for your family.
• Milk – 1 litre
• Vinegar – 35 ml
• Ice cold water – 300ml
• Boil the milk in a thick bottom pan, pour vinegar and stir until the milk is curdled.
• Add ice cold water to the curdled milk and set aside for 2 minutes.
• Drain onto a muslin cloth lined over a colander.
• Squeeze excess water.
• Transfer the chenna to a plate and knead well for about 2 to 3 minutes or until smooth.
• Make small balls and flatten them to make a circle.
• Sugar – 500 grams
• Water – 200 ml
• Bring the water to a boiling temperature, add sugar and stir until the sugar gets dissolved. Add some lemon juice.
• Add the chenna to the boiling syrup gently. Cook for about 10 to 12 minutes on high flame or till the rasmalai gets cooked. Keep as aside to cool it down.
• Served with chilli thickened milk or rabri, garnish with saffron and nuts
By Executive Chef, Gopal Jha, Grand Mercure Bangalore
Mango dry fruit ghughra (Photo Credit: Khandani Rajdhani)
Kairi Dryfruit Ghugra
• 1 cup + 1 tbsp Maida
• 2½ tbsp Ghee
• ¾ cup Mava ( Grated )
• ½ cup Khopra ( Grated )
• ½ cup Grated Raw mango
• 1 tsp Powdered sugar
• 2 tbsp Chopped Cashew nuts
• 2 tbsp Chopped Almonds
• Oil to deep fry
1. Combine 1 cup maida, salt and ghee in a bowl and mix well with your hands.
2. Add enough cold water to knead a soft dough.
3. Rest the dough for half an hour.
For the stuffing
1. Heat a pan and add grated mava to it.
2. Stir it continuously without burning. Cook till golden brown.
3. Switch off the flame. Let it cool and set again.
4. Add kopra, powdered sugar, dry fruits, grated mango to the mava and mix well. Allow it to cool.
5. Make small balls out of the dough and roll into small puris.
6. Now, place the stuffing on one half of the rolled dough.
7. Stick the sides and make a half moon by sticking the edges.
8. Fry the ghugras at medium to low heat till golden in colour.
9. Remove onto an absorbent paper and let them cool.
By Maharaj Jodharam Choudhary, Corporate Chef, Khandani Rajdhani
Doodh Jalebi (Photo Credit: Holiday Inn Mumbai)
Maida 3 cups
Curd 1 cup
Corn Flour ½ cup
Sugar 3 cups
Saffron 5 strands
Cardamom Powder 1-2 tsp
Ghee 4- 5 tbsp
Baking Soda 2 tbsp
Sunflower Oil 4 cups
Water 4 glass
Rose Essence 4 tsp
Edible Food Colour 2- 3 drops
Milk ½ cup
Mix maida, corn flour and baking soda in a bowl. Add ghee and orange food colour in the above mixture. To make a thick batter, add curd and water. Mix well until it is thick but has a pouring consistency. Keep it aside for 8 hours or overnight. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.
Heat oil in a pan over medium flame for deep frying. Now fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Fry till jalebis are crisp and golden.
Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil and serve the jalebis hot, warm or at room temperature with creamy rabri.
Serve the hot jalebi along with milk.
By Chef Suresh Thampy, Executive Chef, Holiday Inn Mumbai