Lifestyle Food and Recipes 29 Sep 2017 Peckish for desi des ...

Peckish for desi desserts

DECCAN CHRONICLE.
Published Sep 29, 2017, 12:29 am IST
Updated Sep 29, 2017, 12:29 am IST
In this time where good triumphs over evil, make these desserts to serve at home.
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.

 

Jaggery rasgulla 

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

Jaggery rasgulla 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.

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