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.
Jaggery rasgulla
Ingredients
Milk 1 littre
Jaggery 2 kg
Lemon juice 1 tbsp
Water 800 ml
Jaggery rasgulla
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.
— Recipes courtesy Chef Kasiviswanathan, executive chef.
