Rasgullas are the sweet product made out of cottage cheese. It is one of the easiest recipe and very popular in India. It is considered very pure and is enjoyed by children as well as adults.
- Milk (full cream milk)- 1 liter
- Lemon juice – 2 –2 1/2 tbsp
- Sugar – 2 cups
- Water – 4 cups
- All purpose flour/Flour – 1 Tsp
- Cardamom powder – a pinch
- Mix a 2 tsp of flour in 3/4 cup of warm water and keep it aside.
Preparing cheese of paneer for Rasgullas
To prepare paneer or cottage cheese we must first boil the milk in the pan and after that let it simmers. Once done so, we add the lemon juice to it and stir until the milk starts to curdle. Now we filter the curdle using a muslin cloth. To remove the lemon smell it is washed with cold running water. Gently squeeze out the water from the cottage milk by squeezing it from all its sides.
Now the method to prepare Ragullas
We add flour to the cottage cheese and half tablespoon of sugar to knead well and make it pliable dough. Once the dough is ready divide it into small equal portions and makes round smooth balls leaving no cracks.
Preparing sugar syrup
In a large vessel, we boil water and mix sugar and cardamom powder.
Making the Rasgullas
When the sugar syrup is boiling we put the already made small balls off into the hot sugar syrup gently. We must always keep each ball away from other as it might entangle. We leave it to cook with leads closed for about 8 minutes,
At times of every 5 minutes open the lid and add water to the boiling syrup. The water must be hot. This will avoid the syrup getting any thicker.
Now, we cook for until the balls are well cooked. To check the balls are well-cooked o not gently press the balls and if it returns to its original shape it is the indication that the rasgullas are well cooked.
We let the rasgulla be in there until it comes down to room temperature.
Rasgulla is tastier when served cold so leave it in the fridge for 2 to 3 hours.
The Rasgullas are ready to be enjoyed.
6. Coconut Barfi
It is a traditional Indian dessert made with grated coconut. It is chewy yet very tasty. These coconut barfis are generally gifted at the time of Diwali to families as things to sweeten the mood.
- Grated coconut – 1 cup use fresh coconut for best results
- Sugar – 3/4 cup + 1 tbsp
- Ghee – 2 Tsp
- Cardamom powder – 1/4 tsp
Before starting the cooking procedure let us first get a tray ready by greasing it with ghee.
First of all, let us take a nonsticky deep pan add sugar and water to it and boil it. We add cardamom powder, ghee, and grated coconut to it once it starts boiling.
Let the boiling simmer and we should often stir till coconut mixture starts to foam. We must be able to see the mixture leaving the sides of a pan.
To check if the mixture is properly cooked or not, we take a small bit of mixture and try to make a ball if we are able to do so, the mixture is ready.
Now, we turn off the planes and pour it into the greased tray that we prepared before.
We let it cool down for a while. Now using a knife we cut the mixture into small desired shapes
We then leave it to cool completely and the coconut burfi is ready to be served.
We can also store it in an airtight container for few days.
7. Carrot porridge
In India, this dish is famously known as jaagar ka halwa or carrot halwa or carrot porridge. It is one of the most eaten desserts in the whole of India. It is cooked in almost every occasion in India be it Diwali or any other festival. Here is the recipe to beautifully cook this delicious Diwali dish.
- Grated carrots -2 cups
- Milk -3/4 cup
- Sugar -1/4 cup
- Ghee – 2 1/2- 3 tbsp
- Cashew nuts -10
- Raisins -2 tbsp
- Cardamom Powder – 1/4 tsp
Let us start the cooking procedure with a little bit of pre-cook preparation.
Make sure to grate the coconut very very finely.
In about one and a half tablespoon of ghee, we fry raisins on low heat until they puff up. After that, we can use the same pan to fry the cashew nut until they are golden brown,
First of all, we fry the carrots on a low flame with a tablespoon of ghee. Make sure to stir it continuously for 3 to 4 minutes.
Now we add milk to the carrot and let it heat until the first whistle.
Now we let the cooker get into room temperature and open it and cook in high flame stirring continuously until all the milk vaporizes.
Then we turn the flame into medium and add sugar and cook. We do this until the mixture is thick.
If necessary add tablespoon of ghee and cook. After minutes of cooking, we finally add cashew nuts and raisins that we prepared earlier and cardamom powder. Make sure to stir it thoroughly and cook for half a minute.
We have a dish of delicious Diwali dessert Carrot halwa ready to be served.
8. Bread halwa or Double roti Halwa
Sandwiches and toast are normal every routine in Indian households. This is similar yet something very different to try. This is a Hyderabadi dessert. Roti means halwa since we use two pieces of bread at once like a sandwich it is called double roti halwa.
- Bread – 9 slices
- Milk – 2 1/2 cups
- Sugar- 3/4 – 1 cup (as per your taste)
- Kesari ( saffron) color – a pinch (mix it with a little milk)
- Cardamom powder – 1/4 tsp
- Oil for frying
- Ghee – 1 tbsp for frying nuts
- Raisins – 10
- Cashew nuts – few
- Pistachio – few
- Toasted almonds – few
Before we get into the dish let us make few preparations for the cooking.
To prepare bread cut and remove the dark edges of the bread and dry it by sun r by keeping it under a fan.
Now we deep fry the bread in oil or in ghee. We do this on very low flames to prevent the bread from getting burnt.
We then separately fry raisins and cashew nuts in ghee.
We boil milk and add saffron (Kesari) for coloring.
Now to get into cooking first and foremost we take enough water to soak the sugar and cardamom powder and boil it to make a sugar syrup. The sugar taste must be distinct and prominent with a hint of cardamom taste. This sugar syrup must not be to water or too gluey it must be moderate.
We then drop the bread that we deep fried earlier into the sugar syrup and cook for few minutes.
We then add milk to the mixture and with medium heat let it simmer for few minutes. We will know when it is cooked because it reaches a semi-solid state. Remember it should not completely dry out or else your batch is ruined.
Now to add cashew nuts pistachio and raisins and toasted almonds to further garnish the flavor to the halwa.
Enjoy the beautiful taste in any way warm or cold. The taste is beautiful anyway.
The beautiful Hyderabadi dish will make your Diwali a memorable one.