Sandwich

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.


Ingredients
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

Method

• Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
• Stir till the whey separates out and milk cuddles.
• Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
• Mix sugar with 6 cups of water in a cooker and bring it to boil.
• Take out this paneer from the sieve and knead till very soft dough forms.
• Add in rawa and baking powder and knead again.
• Make thin flat squares and add half of them into the sugar syrup boiling in cooker
• Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
• Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
• When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
• In the morning grate the khoya and add in powdered sugar in it.
• Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
• Take out the cooked paneer pieces from the fridge and cut each into triangle shape
• Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
• Garnish with the silver leaf and serve chilled.

Notes
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.

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Raskadam

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Its been quite a few months since I had Raskadam one of my favourite sweet. So thought of giving this a shot. The recipe was adapted from 'Ruchira' a well known recipe book in Pune.


Ingredients
3.5 Cup Milk
1 Spoon Vinegar
1.5 Cup Sugar
1.5 Cup Powdered Sugar
4 Cup Khoya
A pinch of Saffron
1 Cup Grated Paneer

Method

• Warm couple spoon of milk and add the safron. Keep aside.
• Heat the remaining milk
• When the milk starts to boil add vinegar mixed with a spoon of water and stir continuously.
• When the milk cudles and water is separated out, throw out excess water and run it through the cold water
• Squeeze this mixture in a cotton cloth and drain out the water.
• Mix it thourghly and make the dough out of it.
• Prepare around 25 balls out it (small sized
• Mix the sugar with the 6 cup water in the cooker and boil it
• Add these small balls in it and let it boil for around 5 minutes
• Cover the cooker with lid and boil for another 5 minutes
• Remove the lid, add half cup of water and boil for another 5 min. Let the balls cool down. Take out these balls and spread them on the plate and keep aside
• In a nonstick pan on medium flame cook the grated paneer till golden in colour and keep aside to cool down
• Mix grated khoya, powdered sugar, safron-milk and make the dough out of it.
• By now the paneer would be cooled and crispy. Powder it in the mixie and spread it in a separate plate.
• Now is the time to assemble the raskadam. Cover the cooked ball with the khoya mixture by froming a cup shape around it and closing it after inserting a ball in it. Roll the ball in the powdered paneer

Notes
Be careful not to burn the paneer and stir it continuously while cooking, I did that so that it was easy to powder the paneer and the raw smell from it goes away.
The ball preparation for the raskadam is similar to the rasgulla except prepare small sized balls and quantity of sugar-water.
You can add orange or pink - red colour in the khoya mixture but i didnt have it and hence didnt use it.

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