Kachagolla Recipe, Sandesh, Pranhara , Bengali Mithai Dry Rasgulla बिना दूध बिना घी सिर्फ 3 चीज़ो से
Recipes in this Video
Kachagolla is a traditional Indian sweet, originating from the southern regions of India. Often prepared during festivals and celebrations, it symbolizes joy and togetherness. The dish highlights the use of rice flour and jaggery, showcasing the simplicity and richness of Indian sweets. Today, Kachagolla is enjoyed in various forms across India, with regional variations in fillings and preparation methods, making it a beloved treat for many.
Ingredients
- ●rice flour
- ●jaggery
- ●water
- ●coconut
- ●cardamom
- ●ghee
- ●sesame seeds
- ●salt
Instructions
- 1Mix rice flour and water in a bowl until a smooth dough forms
- 2Add jaggery and salt to the dough and knead until fully incorporated
- 3Divide the dough into small balls
- 4Flatten each ball into a disc
- 5Place a small amount of grated coconut and cardamom in the center of each disc
- 6Fold the disc over to enclose the filling and seal the edges
- 7Bring water to a boil in a steamer
- 8Arrange the filled discs in the steamer and cover
- 9Steam for 10-15 minutes until cooked through
- 10Heat ghee in a pan over medium heat until shimmering
- 11Fry the steamed discs in ghee until golden brown on both sides
- 12Sprinkle sesame seeds on top before serving
Ingredient Alternatives
jaggery
Healthier: honey
Cheaper: brown sugar
Honey provides a natural sweetness with fewer calories.
coconut
Healthier: almond flour
Cheaper: desiccated coconut
Almond flour is lower in calories and can add a nutty flavor.
Techniques
Equipment
Also Known As
Originating from West Bengal, Sandesh is a traditional Bengali sweet made from fresh chenna. It is often prepared during festivals and celebrations, symbolizing joy and togetherness. The delicate flavors and textures of Sandesh make it a beloved treat, with variations across India and beyond, appealing to sweet lovers everywhere.
Ingredients
- ●chenna
- ●sugar
- ●cardamom
- ●pistachios
- ●almonds
- ●saffron
- ●rose water
- ●milk
- ●vanilla extract
- ●coconut flakes
- ●food coloring
- ●edible silver leaf
Instructions
- 1Prepare chenna by boiling milk and curdling it with lemon juice.
- 2Drain the curds in a muslin cloth and rinse under cold water.
- 3Squeeze out excess water and let the chenna cool completely.
- 4Mix chenna with sugar and cardamom until smooth and creamy.
- 5Knead the mixture for about 5-7 minutes until it becomes pliable.
- 6Divide the mixture into small portions and shape them into discs or decorative forms.
- 7Garnish with chopped pistachios and almonds on top.
- 8Soak saffron in warm milk and drizzle over the shaped sandesh.
- 9Chill the sandesh in the refrigerator for at least 30 minutes before serving.
- 10Serve chilled, optionally garnished with edible silver leaf.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: jaggery
Honey adds natural sweetness with fewer calories.
pistachios
Healthier: walnuts
Cheaper: peanuts
Walnuts provide healthy fats at a lower cost.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water offers a floral note at a lower price.
edible silver leaf
Healthier: edible gold leaf
Cheaper: none
Gold leaf is often more accessible for decoration.
Techniques
Equipment
Also Known As
Originating from the Indian subcontinent, Rasmalai is a beloved dessert made from soft paneer discs soaked in sweet, flavored milk. Traditionally served during festivals and celebrations, it symbolizes hospitality and joy. Today, variations can be found across the globe, with adaptations that cater to different tastes and dietary preferences.
Ingredients
- ●milk
- ●sugar
- ●cardamom
- ●saffron
- ●rose water
- ●lemon juice
- ●chopped nuts
- ●water
- ●cornstarch
- ●cream
Instructions
- 1Boil milk in a large pot over medium heat, stirring frequently until it reduces by half.
- 2Add lemon juice to the milk and stir until it curdles, then remove from heat.
- 3Strain the curds through a muslin cloth to separate the chenna from the whey.
- 4Knead the chenna until smooth and form into small discs.
- 5Boil water with sugar to create a syrup, adding cardamom for flavor.
- 6Gently add the chenna discs to the boiling syrup and cook until they double in size, about 10 minutes.
- 7Remove the discs and let them cool in the syrup.
- 8In another pot, boil milk with saffron and sugar until thickened, stirring constantly.
- 9Add rose water to the thickened milk and mix well.
- 10Place the cooled chenna discs in a serving dish and pour the saffron milk over them.
- 11Garnish with chopped nuts and refrigerate for a few hours before serving.
Ingredient Alternatives
sugar
Healthier: stevia
Cheaper: jaggery
Stevia reduces calories while jaggery offers a unique flavor.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is dairy-free and adds a tropical taste.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric is a cost-effective color substitute.
chopped nuts
Healthier: seeds
Cheaper: dried fruit
Seeds provide crunch and are often less expensive.
Techniques
Equipment
Also Known As
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