Tag Archives: Cheese

Rasabali

25 Apr

rasabali
Rasabali

Rasabali is a sweet Oriya dish made of milk. Hot milk is curdled with the help of yogurt and the curd is hung for few hours to obtain chenna. Chenna is made into balls, lightly flattened and deep fried till golden brown. The deep fried disks are immediately soaked in thickened milk and garnished with chopped nuts.
Makes: around 3 Servings

Ingredients:

Chenna 1 Cup
Semolina 2 tsps
Milk 2 Cups
Green Cardamom Powder 1/4 tsp
Pistachios 5
Almonds 2
Saffron a few strands
Sugar to taste
Oil / Ghee for deep frying

Method of preparation:

Soak almonds and pistachios in warm water for few minutes.
Peel off the skin and slice both pistachios and almonds.

Bring milk to boil in a heavy bottomed vessel by stirring frequently.
Add saffron strands, half of cardamom powder and reduce the milk to half.
Stir in sugar and keep the milk boiling on low flame.

Knead freshly made chenna, semolina, remaining cardamom powder and sugar thoroughly using palm.
Knead thoroughly until you make the mixture soft and smooth.
Make small balls out of kneaded chenna mixture and flatten them a little.
Deep fry all the flattened chenna disks in slightly hot oil till golden brown.
Remove from the hot oil and immediately drop into hot milk.
Once all the deep fried chenna disks are added, remove the milk pot from heat.
Garnish with chopped nuts and leave for sometime to let the chenna soak the milk.
Serve rasabali warm or chilled.
Notes: Make sure not to over fry flattened chenna.

Suggestions: Deep fried chenna is little hard – next time add a small pinch of soda bi carb to soften them or boil them in milk for some time.
Variations: Some recipes of rasabali call for wheat flour instead of semolina to bind the chenna. Another variation is kheer sagar, where the chenna balls are soaked in milk once poached.
Other Names: Rassabali, Deep Fried Cheese Disks in Thickened Milk, Rasa Bali.

Sandesh

18 Apr

sandesh
Sandesh

Sandesh is a Bengali sweet made of freshly curdled milk. Cow’s milk is preferred for sandesh rather than buffalo’s milk for the soft and smooth texture. Curdled cow’s milk called chenna is first kneaded thoroughly with powdered sugar and made into various shapes and sizes which are garnished with saffron milk, pistachios, almonds or pineapple pieces to name a few.
Makes: 10 – 13 sandesh

Ingredients:

Cow’s Milk 1/2 Gallon (around 2 Lt)
Yogurt or Whey 1/2 Cup or more
Confectionery Sugar 1/4- 1/2 Cup
Saffron few strands
Green Cardamom Powder 1/2 tsp
Pistachios 10

Method of preparation:

Whisk yogurt in half a cup of water till smooth.
Soak saffron threads in a tsp of milk for few minutes.
Soak pistachios in hot water for sometime and finely chop them.

Bring the milk to boil in a heavy bottomed pot on a medium flame.
Stir continuously till the milk starts bubbling to avoid scorching.
Once the milk boils, switch off the heat and stir in yogurt little by little.
Add more yogurt if required and let the milk curdle completely.
Pour the curdled milk in to a muslin cloth lined strainer and then wash the curds under cold running water.
Hold the muslin cloth tight and squeeze off the excess water.
Hang the collected curd for an hour or two to remove excess moisture.

The hung curd should have little moisture and is called chenna.
Mix in sugar and cardamom powder to the chenna.
Knead thoroughly with palm for 5 – 10 minutes to bind the chenna mixture and to make it quite soft and smooth. Put the kneaded mixture into a sauce pot.

Heat the sauce pot on very low heat and stir the mixture for 3 – 5 minutes just enough to melt the sugar.
Let the mixture absorb the heat but don’t over cook which makes the chenna leave all the moisture and become grainy.

Remove from heat, cool down the heated chenna mixture a little and knead it well.
Make soft small lime sized balls out of the kneaded chenna mixture.
Put an impression on top of each of the chenna balls with fore finger.
Apply the saffron milk inside the impression and garnish sandesh with chopped pistachios.
Serve sandesh chilled and finish them in a day or two.
Notes: Don’t overheat the sweetened chenna mixture.

Suggestions: Sandesh is breaking – Make sure to knead the chenna thoroughly with sugar into a soft and smooth dough. Don’t overheat the mixture next time.
Variations: Another variation of sandesh is where the sweetened chenna mixture is not heated. Instead, balls are made out of flavored chenna and then garnished. Sandesh can be formed into various shapes and sizes using moulds and can be colored. Sandesh can also be garnished with finely chopped pineapple or mango or other fruits which is quite common during festival season in West Bengal.
Other Names: Sandesh, Sweetened Chenna Balls, Indian Cheese Fudge, Kesar Pista Sandesh, Chennar Sandesh.