Ingredients:

• 8 rasgulla logs

• 1 recipe sandesh

• 5 strands saffron, soaked in 1 tablespoon milk

• 1/2 tablespoon chopped almonds

• 1/2 tablespoon chopped pistachios

• 1/4 teaspoon cardamom (elaichi) powder

• 3 tablespoons milk

• 2 fresh banana leaves

For the garnish

• 1 tablespoon pistachio slivers

• 2 drops saffron food color

Steps:

1. Make 8 banana leaf boxes. Keep aside.

2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.

3. Divide the sandesh into 2 equal parts.

4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.

5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.

6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.

7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.

8. Garnish with the pistachios slivers and lines of saffron color as shown in the above picture.

9. Serve chilled.

Ingredients:

For the rasgullas
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 teaspoons plain flour (maida)

Tips :

• Rasgullas should always be cooked on a very high flame.

• While cooking rasgullas, the sugar syrup must froth continuously.

• While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.

• VARIATION : KAMALA BHOG

• Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food color to the chenna.

• Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before adding the chenna balls to it.

Steps:

For the Rasgulla

1. Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface

2. Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.

For the sugar syrup

1. Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.

2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.

3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.

4. After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.

5. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.

6. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.

7. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to proceed

1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.

2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.

3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).

4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.

5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.

6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.

7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.

8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.

9. If it sinks to the bottom, it is cooked.

10. Remove form the fire.

11. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.

12. Cool and chill for approx. 3 to 4 hours before serving.

Ingredients:

For the raj bhogs
1 recipe chenna
a few drops saffron food colour
1 teaspoon plain flour (maida) for dusting
To be mixed into a stuffing
1 tablespoon chenna
1 teaspoon chopped pistachios
1 teaspoon chopped almonds
1/2 teaspoon sugar
5 strands saffron
1/2 teaspoon cardamom powder
For the sugar syrup
5 cups sugar
1/2 cup milk
Other ingredients
2 tablespoons plain flour (maida)

Tips :

1. Raj bhogs should always be cooked on a very high flame.

2. While cooking the raj bhogs, the sugar syrup must froth continuously.

3. The pan should be approximately 200 mm. (8") in diameter and 150 mm. (6") in height and the sugar syrup should fill about 1/3 of the pan.

4. When sprinkling water to the syrup when the raj bhogs are cooking, make sure sprinkle a little water at a time and not large quantities (approx. a teaspoon at a time using your hands).

Steps:

For the raj bhogs

1. Knead together the chenna and saffron food colour and divide into 8 equal portions. Keep aside.

2. Divide the stuffing into 8 equal portions. Keep aside.

3. Flatten each portion of the chenna gently between the palms of your hands to make circles of 50 mm. (2") diameter.

4. Place one portion of the stuffing in each circle and bring the ends together to seal the edges on top.

5. Shape the stuffed raj bhogs into rounds by rolling them gently between the palms of your hands and taking care to see that there are no cracks on the surface.

6. Place the raj bhogs on the back of a flat plate (thali) which is lightly dusted with flour.

For the sugar syrup

1. Combine the sugar and milk with 3 cups of water in a large pan. approx. 200 mm. (8") in diameter and 150 mm. (6") in height and heat while stirring continuously till the sugar dissolves.

2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.

3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.

4. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.

5. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.

6. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.

7. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.

8. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

How to proceed

1. Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.

2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.

3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the raj bhogs by upturning the plate on which they are kept. (Do not touch the raj bhogs at this point as they are fragile).

4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.

5. It the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.

6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the raj bhogs.

7. Cook for about 20 minutes, continuously sprinkling water to enable the froth to form.

8. Check if the raj bhogs are cooked. This is determined by touch. if the raj bhog springs back and retains it shape when pressed, it is cooked . Another way of checking is to drop a raj bhog in a pan of cold water.

9. If it sinks to the bottom, it is cooked.

10. Remove from the fire.

11. Transfer the raj bhogs to a bowl along with 2 ladles of sugar syrup and 1 cup of water.

12. Cool and chill for approx. 3 to 4 hours before serving.

Ingredients:

8 Rasagulla discs
For the saffron flavoured milk
1 liter full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
For the garnish
2 tablespoons slivered pistachios
2 tablespoons slivered almonds

Steps:

1. Squeeze out the syrup from the rasagoollas and divide each into two.

2. Put the milk to boil with the sugar. Boil for 15 minutes and add the saffron and cardamom.

3. Give one more boil and switch off the heat.

4. Arrange the rasagullas in a plate. Pour the boiled milk on top.

5. Decorate with slivered pistachios and almonds.

6. Chill thoroughly.

7. Serve cold.

Ingredients:

12 large rasagoollas
5 teacups milk
3 teaspoons milk masala (1/2 teaspoon powdered cardamoms, 3 blanched and chopped almonds, 3 blanched and chopped pistachios, 1/4 teaspoon saffron)
15 teaspoons sugar (approx.)
For the stuffing
1 banana
1 orange
2 to 3 tablespoons grapes (seeded)
1/2 apple
2 teaspoons rose water
3 teaspoons powdered sugar
2 cardamoms (powdered)
cherries for decoration  

Steps:

1. Squeeze out the syrup from the rasagoollas and divide each into two.

2. Scoop out the centers.

3. Put the milk to boil with the sugar. Boil for 15 minutes and add the milk masala.

4. Give one more boil and switch off the heat.

5. Chop the fruit for stuffing very finely and mix with all stuffing ingredients.

6. Stuff the rasagoollas with this mixture.

7. Arrange them in a plate. Pour the boiled milk on top.

8. Decorate with cherries.

9. Chill thoroughly.

10. Serve cold.

Ingredients:

• Refined flour - 1 kg

• Coconut - 500 gm

• Jaggary - 1 kg

• Peppercorn - 1 (grinded)

• Cardamom - 3 

• Ghee - slight (to rub the wok)

Steps:

1. Put all the ingredients in a wok and cook stirring continuously.

2. When the mixture hardens remove from heat and make small balls putting some ghee in both hands.

3. When it gets totally cold dip in thick sugar syrup and remove immediately. Serve. 

Ingredients:

• Besan (cheak pea flour) - 250gms

• A pinch of bicarbonate of soda

• Powdered rice: 50gms 

• Ghee

• Sugar - 1 kg

• Rose water

• Mace - 10gms

• Nutmeg - 5

• Saffron and red color

• Silver foil

Steps:

1. In a pan heat together 6 cups of sugar and 6cups of water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool.

2. Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda. Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper. While still hot pour in the prepared syrup. Continue this until the besan mixture is over.

3. Grind all the spices. After removing from syrup mix the grinded spices. Put some ghee in both hands and make small balls with the preparation.

Ingredients:

• Refined flour

• Ghee

• Arrowroot

• Sugar syrup

Steps:

1. Kneed flour with water tightly to form dough. Make large sized flat cakes or chapatis from it.

2. Mix ghee and arrowroot and spread the mixture over the chapatis.

3. Make rolls with the chapatis and slice them into small pieces horizontally.

4. Make small balls with the pieces. Again flatten them into elongated shape.

5. Heat ghee and fry the pieces in it till red. Keep the fried khajas into a flat utensil and spread the sugar syrup with a big spoon. When the syrup dries up the khajas will be crisp and be easily separated.

Ingredients:

• Bundiya 200 gms

• Milk 1 kg

• Sugar to taste

• Rosewater to taste

Steps:

1. Boil milk on low flame, stirring continuously for 15 mins

2. Add the bundiya and sugar if required-boil for 5 mins

3. Remove from flame and cool-spring rosewater-chill and serve.

Ingredients:

• Khoya:150 gms

• Paneer:250 gms 

• Refined Flour:3 tbsp

• Suger:3/12 cups

• Cardamoms:4 nos

• Rose water: 1/2 tsp

Steps:

1. Prepare a syrup of two-thread consistency with 5 cup of sugar and 9 cup of water. Keep it warm.

2. Mix the paneer and khoya to a smooth paste. Gradually add the flour and cardamom powder and knead well to make a soft dough. Divide into 16 portions and form each into an oblong shape.

3. Fry the pieces, two or three at a time, very carefully, so as not to brown them too much.

4. Add rose water to the warm syrup and soak the fried pantuas in it for about 30 minutes, and serve.

Ingredients:

• Refined flour - 500gms

• Ghee - 500gms

• Kheer - 250gms

• Coconut (big) - 1

• Green cardamom powder - a pinch of

• Sugar - 400gms

• Black peeper - a pinch of

Steps:

1. Kneed flour with ghee properly to from a dough. Make small balls. Flatten in the size of small chapatis or rounded flattened cakes.

2. To prepare the filling first scoop out the coconut and then cook grated coconut with kheer and sugar. Add green cardamom and peeper powder in the cooked coconut.

3. Put the filling on the chapatis and cover with another one. Paste the corner with hands tucking inside the fold.

4. Deep fry in ghee and then immerse in sugar syrup.