Chocolate Rasgullas

Happy Diwali…

Diwali, the festival of lights, is one of the India’s biggest religious celebration, when homes, institutions and entire neighbourhood are decorated with candles, earthen lamps and fairy lights then how can we forget about food.

This special evening deserves something special, so lets make this diwali memorable with Chocolate Rasgullas.

Chocolate Rasgulla/ Chocolate Roshogolla

Ingredients for making Chena:

Milk- 1litre or 4 cups
3 tbsp Lemon juice or Vinegar
Cocoa Powder -1/4 Cup and Sooji or Rava- 1tsp

Ingredients for making Sugar Syrup:

Sugar-2 cups
Water -4 cups
Cocoa Powder -2tbsp


In a small bowl mix 1/4 cup cocoa powder with 4 tbsp milk, mix it well to ensure that there are no lumps.

Take a heavy bottomed vessel, add 1 litres of milk and milk mixed cocoa powder and mix well.

Bring it to boil and keep stirring to avoid burning of milk.

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required, add more lemon juice or vinegar), cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk into a muslin cloth over a strainer, squeeze out the whey water as much as possible

Now, to remove the smell of lemon or vinegar, rinse it under running water.

Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.

Now remove the muslincloth, chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture. Mix the sooji with chenna and then begin to knead.

Mash the chenna/curd cheese and knead well to make it a smooth dough. This kneading process is very important and it decides the texture of rasgullas .

Take small portions of this and roll to tiny balls. They should be tiny and not big.



In a large pan, mix sugar, water and cocoa powder and bring to boil. Large pan is important because there should be enough space for the rasgullas to cook and increase in size.

When the sugar syrup will start to boil, drop chena/ curd cheese balls gently to the sugar syrup.

Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.

Allow the rasgullas to cool completely.


  • Proper kneading. Kneading to a smooth dough is very important to get good rosgulla
  • Boiling the balls for the right amount of time and at the right heat is also needed.
  • Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
  • Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan.

         Rajasthan, the land of Maharajas, is famous for its rich culture but what makes the state more distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. I have already shared the recipe of Dal Bati Churma and now I am going to share the recipe of Laal Maas. I am sure you would love it…

Laal Maas

Ingredients for Laal Maas

  • Mutton cut into 1 inch pieces 750 grams

  • Kashmiri red chillies soaked 6-8

  • Yogurt ½ cup

  • Cumin (Jeera) powder 2 teaspoons

  • Coriander (Dhaniya) powder 2 teaspoons

  • Turmeric (haldi) powder ¼ teaspoon

  • Ginger-garlic (adrak-lehsun) paste 2 tablespoons

  • Ghee 4 tablespoons

  • Black cardamoms (Badi Ilaichi) 2

  • Green cardamoms (Ilaichi) 3-4

  • Cinnamon (Dalchini)1 inch stick

  • Cloves (laung / lavang) 3-4

  • Bay leaf 1

  • Onions finely chopped 4 medium

  • Garam masala powder ½ teaspoon

  • Salt to taste

  • coriander sprig (Dhaniya) for garnishing

  • Lemon wedges for garnishing

  • Charcoal 2-3 pieces

    laal maas


Grind the soaked chillies to a fine paste in a blender and keep aside.

In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.

Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.

Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.

Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.

Once done, remove from heat and wait till the pressure is released.

Meanwhile light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of pressure cooker.

Add two to three cloves to the coal, pour some ghee and quickly cover with a lid and set aside for two to three minutes.

Put the curry back on heat, add garam masala and give a quick stir before removing from heat.

Transfer to a serving bowl, garnish with coriander sprigs and a lemon wedge. Serve hot.

Delicious Dal Baati…

Hello Everyone!

You don’t have to be from Rajasthan to have tasted a Dal Baati Choorma. The rich, delicious and earthy taste coupled with the eating experience totally justifies the star status that dal baati enjoys in the world of Rajasthani cuisine. 

The dal baati combo is delicious but I would suggest trying out this recipe with some choorma added to it and things would go to another level.

Dalbati choorma
Dal Baati Choorma

Ingredients for Rajasthani Dal Baati Recipe

Split green gram skinless (moong dal) 1/4 cup
Split black gram skinless (Urad Dal – Dhuli) 1 cup
Split Bengal gram (chana dal) 1/4 cup
Red chilli (lal mirch) powder 1 teaspoon
Ginger,chopped 2 inch piece
Turmeric powder (haldi) 1/2 teaspoon
Cumin seeds (jeera) 1 teaspoon
Asafoetida (hing) a pinch
Whole dry red chillies broken stemmed 2
Cloves (laung / lavang) 3
Green cardamoms (Ilaichi) 2
Cinnamon (Dalchini) 1 inch stick
Bay leaves (tejpatta) 2
Curry leaves (kadi patta) 5-6
Tomatoes 2 medium
Green chillies chopped 3
Salt to taste
Oil 4 tablespoons
Fresh coriander leaves chopped 1/4 cup
Lemon 1 medium
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1 teaspoon
Baking powder 1/4 teaspoon
Pure ghee 1 cup + for soaking and serving


  • Soak urad dal, moong dal and chana dal in about three cups of water for an hour.
  • Boil the dals with salt and turmeric till done and mash them properly with the back of a round ladle.
  • Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cardamoms, cloves, cinnamon, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
  • Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.
  • To make batis, take atta in a bowl. Add baking powder, salt and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.
  • Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly.
  • Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
  • Serve it hot with a bowl having few spoons of pure ghee to soak baatis and dal.


Awesome Apple Khoya Kheer…

Hello Everyone!

In this season of festivals I feel like having sweets and sweet dishes all the time… So this is the latest awesome sweet dish that I tried…Apple Khoya Kheer…

Apple Khoya Kheer.jpg
Apple Khoya Kheer


1 cup Grated Apple ( 1 large apple)
2 cups Milk
1/2 cup Unsweetened Khoya / Mawa
1/2 cup Sugar
2 tbsp Ghee
1/4 tsp Cardamom
1 pinch Saffron


  • Soak the saffron in little warm milk and set aside.
  • Heat ghee in a pan over medium flame.

Making Apple Khoya Kheer.jpg

  • Add the grated apple and fry for about 5-6 minutes.
  • Remove from the flame and let it cool completely.
  • Pour milk in a heavy bottomed pan and bring it to a boil.
  • Add the khoya, sugar and saffron milk to the boiling milk and mix well.
  • Let it boil for about 5 – 7 minutes or until the mixture thickens a little.
  • Add the cardamom powder and cook for another 2 minutes. Turn off the flame and let it cool down.
  • Add the prepared apple to the cooled milk mixture and mix well.

Apple Khoya Kheer..jpg

  • Garnish with nuts and refrigerate for sometime. Serve chilled.

Recipe Notes:

  • Add more milk if you want thinner consistency.
  • Use less or more sugar depending on the sweetness of the apples.
  • You can serve this at room temperature or chilled.
  • Make sure that you mix the milk mixture and sauteed apple only at room temperature. Otherwise, the kheer may curdle.



Irresistible Gulab Jamun…

Hello Everyone!

I think there is no Indian on earth who have never tasted Gulab Jamun! One of the essential Indian sweet, it often appears in dessert menu, festival or no festival.

Traditionally, Gulab Jamun are prepared by Indian Pastry Chefs (called Halwai) after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi.

Recipe Servings: 12
Prep Time: 10 minutes
Cook Time: 1 Hour
Total Cook Time: 1 Hour 10 Minutes


Ingredients Of Gulab Jamun:

100 gms firmly packed khoya
1 Tbsp refined flour or soojee
1/4 tsp baking soda
2 cups sugar
2 cups water
2 Tbsp milk – mixed with a little water
4 green cardamoms – slightly crushed
Cube of bread

How to Make Gulab Jamun:


  • With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
  • Mix in the flour and baking soda and knead into firm dough. You can use a food processor too.
  • The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.


  • Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
  • Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
  • Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
  • Lift out bread and add as many jamuns as will fit in, without one touching the other.


  • Keeping the heat low, fry these till a golden brown all over.
  • Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.


  • Keep the gulab jamuns aside till the syrup is ready.
  • Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
  • Increase the heat once the sugar dissolves, and then bring mixture to a boil.
  • Add the milk and water mixture and continue boiling over high flame, without stirring.
  • Skim off any scum that collects on the sides of the pan.
  • Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
  • Take syrup off stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
  • Add cardamom and bring syrup to a boil again.
  • Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.
Gulab Jamun....jpg
Happy Eating…

Happy Navaratri…

Hello Everyone!

Navaratri, an auspicious festival of 9 days is one of India’s most loved festivals so lets start celebrating it with ROSHOGOLLA.

It is that time of the year when you just want to have a lot of fun in pandals and let everything loose. It is that time of festivities when you can also find some people around you fasting and putting restrictions to their diets.

The fasting ritual associated with Navratras might not seem fancy like the Paleo diet, but the main intention is to detoxify the body. I have often seen people consuming only fruits and milk during the fasts but sometimes trying a sweet dish can be a Wonderful Idea…

Rasgulla or Roshogolla one of the popular desserts of west bengal that is often prepared during festivals. Indian cottage cheese balls are boiled in sugar syrup.


Roshogolla/ Rasgulla


Recipe type: Dessert

Cuisine: Bengali

Serves: 4


1 liter whole milk
½ cup curd / whisked yogurt (or 2 tbsp lemon juice or vinegar too, but with yogurt they smell and taste perfect)
1 liter ice cold water or 1 cup of ice cubes
1½ cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth)
2¼ cups water
¼ tsp. cardamom powder
½ tsp. rose water (optional)
Few saffron stands (optional) for garnishing


Making chenna


  • Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.
  • Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.
  • Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes
  • Filter and collect the cheese in a cheese cloth or muslin cloth.
  • Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
  • Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.

Making rasgulla balls

Rasgulla balls

  • Add sugar and water to a wide pan or pot, bring it to a boil.
  • Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big
  • To the boiling sugar syrup, add cardamom powder and rose water.


  • Let the sugar syrup boil, add the balls one after the other gently.
  • Cover the pot with a lid and cook for 10 mins on a medium high flame.
  • Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
  • Allow rasgulla to rest and cool completely.


  • Proper kneading. Kneading to a smooth dough is very important to get good rosgulla
  • Boiling the balls for the right amount of time and at the right heat is also needed.
  • Overcooking or cooking them at very high heat could result in rubbery balls or break the balls.
  • Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan.

Hello everyone!

This is Rina here and I welcome you to my new food blog where I confess my weaknesses for food. This is the very first post on my food blog, and I would love to share the recipe of Mishti Doi (A very popular bengali dessert). Mishti Doi is made by thickening milk and is sweetened with Jaggery.

Mishti Doi


  • 1 liter full cream milk
  • 300 gm palm jaggery
  • 2 tsp curd


  1. Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
  2. Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
  3. Add the jaggery to the boiling milk and stir well.
  4. Cook for another 5 minutes and cool down to about 35 – 40 degree C.
  5. Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set. Serve chilled.

Please Note: Make sure that the milk is not too hot when the curd is added.

Have a nice day and Happy Eating.