Rasgulla

Rasgulla : The Traditional Bengali Sweet Delight

by with No Comment DessertsDiwaliIndianLatest RecipesRecipes

Rasgulla, a traditional Bengali sweet made from fresh chenna (Indian cottage cheese) and cooked in a light sugar syrup. These spongy, syrup-soaked balls are not just a treat for your taste buds but also a symbol of love and celebration in Indian culture.

Rasgulla : The Traditional Bengali Sweet Delight
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Rasgulla : The Traditional Bengali Sweet Delight

Recipe by Tasty DripsCourse: DessertsCuisine: IndianDifficulty: Medium
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

60

kcal

Ingredients

  • For Chenna:

  • 1 liter whole milk.

  • 2-3 tablespoons lemon juice or vinegar.

  • Ice cubes (for cooling).

  • For Sugar Syrup:

  • 1 cup sugar

  • 4 cups water

  • 1-2 cardamom pods (optional, for flavor)

  • Additional:

  • A pinch of saffron (optional, for color and flavor)

  • A few drops of rose or kewra essence (optional, for aroma)

Directions

  • Prepare the Chenna
  • Boil the Milk: In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring occasionally to prevent burning.
  • Curdle the Milk: Once it boils, turn off the heat and slowly add the lemon juice or vinegar, stirring gently until the milk curdles completely and the whey separates (you’ll see a greenish liquid).
  • Strain the Chenna: Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into the colander to strain out the whey. Rinse the chenna under cold water to remove the acidity and stop the cooking process. Gather the cloth edges and squeeze out excess water. Let it drain for 10-15 minutes.
  • Make the Sugar Syrup
  • Prepare Sugar Syrup: In a large pot, combine sugar and water. Add cardamom pods if using. Bring to a boil, stirring until the sugar dissolves completely. Let it simmer on low heat for about 5 minutes, then turn off the heat.
  • Make Rasgulla Balls
  • Knead the Chenna: Transfer the drained chenna to a clean surface. Knead it well for about 5-7 minutes until it becomes smooth and soft. Make sure there are no lumps.
  • Form Balls: Divide the kneaded chenna into small portions and roll them into smooth, small balls (about the size of a marble). Ensure there are no cracks.
  • Cook the Rasgulla
  • Cook in Sugar Syrup: Carefully drop the balls into the boiling sugar syrup. Cover the pot and let them cook for about 15-20 minutes on medium heat. The rasgullas will double in size as they absorb the syrup.
  • Cool Down: Once cooked, turn off the heat and let the rasgullas sit in the syrup for at least an hour before serving.
  • Serve
  • Garnish: Optionally, add saffron or essence to the syrup for extra flavor. Serve chilled or at room temperature, and enjoy the delightful taste of homemade rasgulla

Notes

  • Ensure the chenna is well-kneaded to achieve the right texture.
  • Maintain a gentle boil to avoid breaking the rasgullas.
  • Allow them to soak in the syrup for a few hours for the best flavor.
  • Calories mentioned above are per piece
Gulab Jamun

Easy Gulab Jamun Recipe : A Sweet Delight for Festivals

by with No Comment DessertsDiwaliIndianLatest RecipesRecipes

Gulab Jamun is a beloved Indian dessert made from soft, melt-in-your-mouth milk-based dough balls, deep-fried to perfection and soaked in a fragrant sugar syrup. Perfect for festivals, celebrations, or any sweet tooth craving, this dish embodies the essence of Indian sweets with its rich flavors and delightful texture.

Easy Gulab Jamun Recipe : A Sweet Delight for Festivals
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Easy Gulab Jamun Recipe : A Sweet Delight for Festivals

Recipe by Tasty DripsCourse: DessertCuisine: IndianDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

150

kcal

Ingredients

  • For the Gulab Jamun:

  • 1 cup khoya (dried whole milk)

  • 1/4 cup all-purpose flour (maida)

  • 1/4 tsp baking powder

  • 1/4 tsp cardamom powder

  • 1/4 cup milk (as needed for kneading)

  • Oil or ghee (for deep frying)

  • For the Sugar Syrup:

  • 1 cup sugar

  • 1 cup water

  • 1/2 tsp rose water (optional)

  • 1/4 tsp cardamom powder

Directions

  • Make the Sugar Syrup:
  • In a saucepan, combine sugar and water. Bring it to a boil until the sugar dissolves completely.
  • Add cardamom powder and rose water. Let it simmer for 5-10 minutes. Remove from heat and let it cool.
  • Prepare the Dough:
  • In a mixing bowl, combine khoya, all-purpose flour, baking powder, and cardamom powder.
  • Mix well, then gradually add milk to form a soft, smooth dough. Avoid over-kneading.
  • Shape the Balls:
  • Grease your hands with a little ghee and take small portions of the dough to roll into smooth balls. Ensure there are no cracks.
  • Fry the Gulab Jamun:
  • Heat oil or ghee in a deep frying pan on low to medium heat. The temperature should be around 180°C (350°F).
  • Carefully add the dough balls to the hot oil, frying them in batches. Fry until golden brown, turning gently for even cooking.
  • Soak in Syrup:
  • Once fried, remove the Gulab Jamun using a slotted spoon and let them drain on paper towels.
  • While they are still warm, immerse them in the warm sugar syrup. Let them soak for at least 30 minutes, allowing the syrup to penetrate.
  • Serve:
  • Serve warm or at room temperature. Enjoy your delightful Gulab Jamun garnished with chopped nuts if desired.

Notes

  • Feel free to adjust the ingredients or methods based on your preferences! Enjoy your cooking
kalakand

Easy Homemade Kalakand Recipe – Creamy Indian Dessert for Festive Occasions

by with No Comment DessertsDiwaliIndianLatest RecipesRecipes

Kalakand is a classic Indian milk cake dessert with a rich, melt-in-your-mouth texture and mildly sweet flavor, perfect for festive occasions or as a treat for special moments. Made with just a few ingredients like condensed milk, paneer, and a hint of cardamom, this dessert offers a creamy, indulgent experience and is easy to make at home.

Silky Kalakand Delight
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Silky Kalakand Delight

Recipe by Tasty DripsCourse: DessertCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

150

kcal

Ingredients

  • Full cream milk – 1 liter

  • Paneer (cottage cheese) – 200 grams (crumbled)

  • Sugar – ½ cup (adjust to taste)

  • Cardamom powder – ½ teaspoon

  • Ghee – 1 tablespoon (for greasing)

  • Chopped nuts (almonds, pistachios) – 2 tablespoons

  • Lemon juice or vinegar – 1 tablespoon (for curdling milk)

Directions

  • Prepare Paneer:
  • Boil half of the milk (500 ml) in a large pan.
  • Add lemon juice or vinegar, stirring until the milk curdles.
  • Strain the curdled milk through a muslin cloth to separate the paneer, then rinse under cold water to remove sourness. Squeeze out excess water and set aside.
  • Cook the Kalakand Base:
  • In a non-stick pan, heat the remaining milk (500 ml) over medium heat. Boil until it reduces to half, stirring frequently to avoid burning.
  • Add crumbled paneer to the reduced milk, stirring continuously.
  • Sweeten and Flavor:
  • Add sugar and continue cooking on low heat until the mixture thickens and starts leaving the sides of the pan.
  • Mix in cardamom powder for a lovely aroma.
  • Set the Kalakand:
  • Grease a square or rectangular plate with ghee and pour the Kalakand mixture onto it, spreading it evenly.
  • Garnish with chopped nuts, gently pressing them into the surface.
  • Cooling and Serving:
  • Allow it to cool at room temperature, then refrigerate for an hour to set.
  • Cut into squares and serve.

Notes

  • Enjoy your homemade Kalakand with friends and family! Let me know if you need any other festive recipes

Samosa Recipe

Crispy Samosa Recipe, How to make delicious Samosa

by with No Comment IndianLatest RecipesRamadanRecipesSnacks

Learn how to make crispy and delicious samosa at home with this easy step-by-step samosa recipe. Filled with a tasty mixture of potatoes and peas, these samosas are perfect as a snack or appetizer. Follow this recipe for a satisfyingly crispy and flavorful snack

Crispy Samosa Recipe
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Crispy Samosa Recipe

Recipe by Tasty DripsCourse: SnacksCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

190

kcal

This crispy samosa recipe will teach you how to make the perfect snack for any occasion. The golden-brown crust is crispy and flaky, while the filling of mashed potatoes and green peas is flavorful and delicious. This easy-to-follow recipe provides step-by-step instructions to make the perfect homemade samosas that are sure to impress your family and friends. These vegetarian samosas are perfect as an appetizer, snack or party food and are great to be served with mint or tamarind chutney.

Ingredients

  • 1 cup all-purpose flour

  • 1/4 tsp carom seeds

  • 2 tbsp oil

  • 1/4 cup water

  • 1/2 cup boiled and mashed potatoes

  • 1/4 cup green peas

  • 1/2 tsp cumin seeds

  • 1/2 tsp grated ginger

  • 1 green chili, finely chopped

  • 1/2 tsp coriander powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp garam masala powder

  • Salt to taste

  • Oil for deep frying

Directions

  • In a large mixing bowl, add 1 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp carom seeds, and 2 tbsp oil. Mix well.
  • Gradually add 1/4 cup water and knead the mixture into a smooth dough. Cover and let it rest for 15-20 minutes.
  • In a pan, heat 1 tbsp oil and add 1/2 tsp cumin seeds. Once they start to splutter, add 1/2 tsp grated ginger, 1 finely chopped green chili and 1/4 cup green peas. Cook for 2-3 minutes.
  • Add 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder, and salt to taste. Mix well.
  • Add 1/2 cup mashed potatoes and mix everything well. Cook for another 2-3 minutes and turn off the heat.
  • Divide the dough into 6 equal parts and roll each part into a thin oval shape.
  • Cut the oval in half, so you have two semi-circles.
  • Take one semi-circle and form it into a cone, sealing the edges with water.
  • Fill the cone with the potato and pea mixture and seal the open end with water.
  • Repeat with the remaining dough and filling to make 6 samosas.
  • Heat oil in a deep frying pan on medium heat.
  • Once the oil is hot, gently drop the samosas into the oil and fry until golden brown.
  • Remove the samosas from the oil and place them on a paper towel to absorb excess oil.
  • Serve hot with mint chutney or tamarind chutney.

    Vegetable Biryani

    Easy Vegetable Biryani Recipe

    by with No Comment IndianLatest RecipesLunchMain CourseRecipesVegetarian

    In the beginning, rulers in northern India invented Vegetable Biryani as a vegetarian alternative to chicken biryani.
    This includes tasty long-grain rice and delightfully soft, sweet veggies. Serve with a side of chilled yogurt.

    Easy Vegetable Biryani Recipe
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    Easy Vegetable Biryani Recipe

    Recipe by Tasty DripsCourse: Lunch, Main CourseCuisine: IndianDifficulty: Easy
    Servings

    6

    servings
    Prep time

    15

    minutes
    Cooking time

    25

    minutes
    Calories

    390

    kcal

    Ingredients

    • Basmati Rice – 2 cups

    • Sliced Onion – 1

    • Potatoes – 2 ( Cut each in 4 pieces )

    • Carrots – 2 (Chopped)

    • Peas – 1 cup

    • Oil – 3 tablespoons

    • Cumin (Jeera) Seeds – 1/2 teaspoon

    • Turmeric – 1.5 teaspoons

    • Chile Powder – 1 teaspoon

    • Coriander – 1/2 teaspoon

    • Garam Masala – 1/2 teaspoon

    • Butter or Ghee – 1 teaspoon

    • Salt – As per your taste

    Directions

    • Take a bowl and soak rice in cool water for 15-20 minutes.
    • In the meantime heat oil in pressure cooker and add Cumin seeds, Coriander and Onion in it. Stir well until onion is light brown.
    • Add potatoes and carrots in it and stir well for 5 minutes. Now add turmeric, chile powder in it and cook for 1 more minute.
    • Now drain out water from soaked rice and add these into pressure cooker and stir well.
    • Add peas, butter, garam masala and salt in it. After this add water and seal your pressure cooker.
    • Cook for 5 minutes and remove cooker from heat.
    • Release pressure naturally and then open pressure cooker and serve warm Vegetable Biryani with yogurt.
    White Chana Recipe

    Chickpea (White Chana Recipe) Curry – Indian Style

    by with No Comment IndianLatest RecipesMain CourseRecipesVegetarian

    White Chana Recipe (Chickpeas Curry) is a North Indian dish made with white chickpeas, onions, tomatoes, spices and herbs.

    Chickpea (White Chana) Curry
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    Chickpea (White Chana) Curry

    Recipe by Tasty DripsCuisine: IndianDifficulty: Easy
    Servings

    8

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    135

    kcal

    Ingredients

    • Vegetable Oil – 2 Tablespoons

    • 2 finely chopped Onions

    • 2 finely chopped Tomatoes

    • Finely chopped fresh Ginger – 2 Teaspoons

    • 2 Garlic cloves

    • 2 Cinnamon sticks – Medium Size

    • Chopped fresh coriander – 1 Cup

    • Turmeric (Haldi) – 1 Teaspoon

    • Salt – As per your taste

    • Cayenne pepper (Kashmiri Lal Mirch) Powder – 1 Teaspoon

    • Cumin – 1 Teaspoon

    • Coriander – 1 Teaspoon

    • 2 cup (15 ounce) boiled Chickpeas (White Chana)

    Directions

    • Heat oil in a large frying pan over medium heat and fry onions until golden brown.
    • Add cumin, coriander, cayenne (Kashmiri Lal Mirch), cinnamon, salt, and turmeric. Stir constantly and cook for 1 minute over medium heat.
    • Add garlic, ginger and finely chopped tomatoes and cook for 5 minutes until it’s blended properly.
    • Now add boiled Chickpeas (White Chana) and their liquid. Continue cook and stir until all ingredients are well mixed and heated.
    • Remove the pan from heat and add freshly chopped coriander just before serving.