October 26, 2016
This year Diwali starts the string of festivals for us. Diwali, Halloween, follwed by Tiny M's birthday, three in one week. To contribute to the sugar high (after all it happens once a year) I decided to to make some rasgullas. It has been a favorite for years and now it's time to make it at home.
Truth be told, I have gone through several rounds of rasgulla making and testing before the recipe was ready to be posted on the blog. So the pictures are all a mix from those several rounds.
In paper, the recipe looks rather simple -- make chana (paneer/indian cheese), make it into round balls and then soak it in sugar syrup and cook till it is ready. But it's easier said than done. The first couple of times it crumbled, the ones in brown sugar were brown and were swiftly made into rasmalai. But this one were soft and spongy. In fact, Tiny M was so excited, he stood up (not sit) on the chair and tasted them.
So this Diwali, it's back to the basics with homemade rasgullas. I hope you have a joyful festive season too.
October 20, 2016
It is a little late, but I hope you had a joyful pujo season. Shubho Bijoya! My parents were here for the pujo, so we had a wonderful time too. We spent time at the local pujo organized nearby; participated in shandi pujo, went to a concert by an artist from Kolkata and ate delicious food.
For pujo I made this rose sandesh. The taste and the smell of rose comes from rose water that I added to the chana or paneer when I was making it. Other than that, there's no other rose flavoring. But you will feel it at the first bite.
My kids have not been too fond of sandesh before, but this time they loved it. Must be the loving hand of the grandparents.
Here is the recipe.