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  Life   Food  29 Sep 2017  Peckish for desi desserts

Peckish for desi desserts

THE ASIAN AGE.
Published : Sep 29, 2017, 12:51 am IST
Updated : Sep 29, 2017, 12:51 am IST

In this time where good triumphs over evil, make these desserts to serve at home.

Jaggery rasgulla
 Jaggery rasgulla

Jaggery rasgulla 
Ingredients

  • Milk 1 littre
  • Jaggery 2 kg
  • Lemon juice 1 tbsp
  • Water 800 ml

Method

  • In a heavy bottommed pan, simmer milk.
  • Once simmered, add lemon juice to curdle the milk.
  • Strain the curdled milk in a muslin cloth, drain all the water.
  • Mash it well, till it is a smooth mixture.
  • Boil water, add jaggery in to it and make a syrup.
  • In the meanwhile, make a small ball, cook it in the jaggery syrup till well soaked. 
  • It will take around 20 to 25 minutes 
  • Check consistency, and serve hot.

Mawa coconut roll
 

Mawa coconut roll
Ingredients

  • Khoya (plain) 1 kg
  • Sugar 300 gm
  • Saffron 1 gm
  • Coconut powder 100 gm
  • A little lemon yellow food colour 

Method

  • Take a heavy bottomed pan, heat khoya with sugar, and cook until sugar dissolves, for at least 20 minutes. 
  • Once its thick, cool and set aside.
  • Divide into two portions.
  • Take a portion and flatten it with the help of a rolling pin.
  • Take another portion, add little saffron and yellow food colour.
  • Mix thoroughly, flatten, and place on top of the first portion.
  • Roll into a cylinderical shape, crushed with coconut powder.
  • Cut into a round shape, and serve as per shown above.

— Recipes courtesy Chef Kasiviswanathan, executive chef.

Tags: jaggery rasgulla, mawa coconut roll