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Kesari Angoori Rasmalai Recipe

Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.

It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.



Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.

How to make Angoori Rasmalai

Making angoori rasmalai is very easy but consumes a bit of time. For this, we need to prepare the chenna first, cook it in sugar syrup and side by side prepare the saffron flavoured milk. All the sweet cottage balls dunked in flavored milk that is called RAS.

If you are using market paneer for making angoori rasmalai churn everything on grinder. I used homemade chenna with the heels of your hands for a 8 to 10 minutes.

To make angoori rasmalai you need just milk, saffron, sugar and some nuts for garnishing. Making this angoori rasmalai can be divided into three steps

Bengali Angoori Rasmalai

* making chenna by curdling the milk

* Shaping and cooking the angoori rasgulla

* Making ras or sweetened milk to dunk the rasgullas.

The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

It will be good fro 3-4 days in fridge, keep it in fridge


Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml

Ingredients

For making angoori rasgulla

* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar

For making ras

* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts

Instructions :

* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates

* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

* pinch into tiny balls and shape into mini rasgullas.

* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.

* Remove the rasgullas from syrup, and let cool thoroughly.

Thickening milk to make rabdi

* When the almonds are blanching, take milk in a thick bottomed pan or kadai.

* Bring the milk to a boil on medium heat stirring at intervals.

* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.

* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.

* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.

* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.

* Add the sliced almonds. Reserve a few almonds for garnishing.

* Also add the saffron infused milk.

* Stir again. Keep simmering the reduced milk at a low heat.

Bengali Sweet Angoori Rasmalai

Making angoori rasmalai

* Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.

* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.

* Switch off the heat and then add rose water or kewra water

* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.

* You can also serve angoori rasmalai warm or at room temperature.

Angoori Rasmlai

This month letter is K for season 2 A to Z Challenge, I choose KESAR and made this super yummy and delicious bengali sweet ANGOORI RASMALAI

 
 


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Jeera Masala Soda


PIN THIS RECIPE for your future help 💓

Masala Jeera Soda is a refreshing Indian summer drink made using cumin seeds and other ingredients such as black peppercorns, sugar, black salt,mint powder, chaat masala, soda and lemon juice are used.

You can also add in soft drinks such as Pepsi, apple juice etc in place to soda to add a twist to it.

If you have noticed yet, there are so many different kinds of Summer drinks I have uploaded on my blog as well on my YouTube channel, that will give you sudden relief from the unbearable and scorching heat

VIDEO RECIPE OF MASALA JEERA SODA WITH 2 ways of premixes



Jeera Soda


This is super easy to make it and made with just few ingredients.

This is super refreshing and healthy too. As I have added sugar in it, you can add jaggery too.So, if you are looking to make something new to sip on for this Summer evenings, you have to give this drink a try!

Here are some more Summer drinks : Imli ka Sharbat, Rose Mojito, Rose Watermelon Drink, Rooh Afza Thandai Lassi, Watermelon Slushie and many more


Masala Jeera Soda Recipe

What are its Health Benefits?

1) Jeera Soda, is a great digestive drink. As in Summers, digestion is a most common problem, this drink helps a lot.

2) Jeera Soda drink it once in a whole day, whever you like or good after your meals or in the evening.

3) It is also good for acidity. Along with the acidity, it also gets rid of bloating. 

Masala Jeera Soda Premix - 2 ways

* Powdered form

The recipe and ingredients is totally same except sugar  and the different way of presenting the dish.

Masala Jeera Soda Premix

 * Liquid Form

The above premix 1 powder cooked with sugar and water. 

Jeera Soda Premix

Course: Beverage
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 people
Author: Jolly Makkar

Ingredients

* 1/2 cup Cumin Seeds
* 1 tablespoon Black Peppercorns
* 1 cup Granulated Sugar
* 4 teaspoon Black Salt
* 4 teaspoon Chaat Masala
* 1/4 teaspoon Mint Powder
* 1 cup Water
* 1 tablespoon Lemon Juice
* Plain Soda (as required)

Instructions :

PREMIX 1

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

dry roast the masalas

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

* To Serve - Add lemon juice, 1 tbsp of powdered sugar and 2 tablespoon masala in the glass. Pour some soda on top and serve with lemon slice!!

Jeera Soda Recipe

PREMIX 2 

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

* Transfer this powder in the pan.

* Add sugar, black salt and chaat masala.

* Add water and cook to a make thick syrup. lastly add 1/4 tsp mint powder.

* Store this syrup in a glass syrup.

* Add ice cubes in a glass.

* Add lemon juice and 2 tablespoon syrup in the glass.

* Top the glass with soda and served immediately


This month letter is J for season 2 A to Z Challenge, I choose JEERA and made this super refreshing and healthy delicious drink


Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Facebook

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Jeera Masala Soda Recipe
 

 Happy Cooking & Cheers 🍹🍹💓


IMLI KA PANNA

Imli ka Panna is a tangy, sweet & sour refreshing summer cooler made using tamarind pulp & sweetened using sugar and seasoned with few spices. This is similar to traditional Rajasthani beverage “Amlana”. 

This drink is so refreshing, absolutely delicious and very healthy drink to cool off during a hot summer. 🌞 From boosting your immunity to keeping your liver and heart safe from diseases, tamarind do your health a world of good. 

VIDEO RECIPE OF IMLI KA SHARBAT


Tamarind is rich in fiber and has no fat content. Studies suggest that eating tamarind daily might actually help in weight reduction since it contains flavonoids

IMLI KA AMLANA

Tamarind is a rich source of magnesium, potassium, iron, vitamin B and provides other essential amino acids, antioxidants and vitamin C to  the body. It is great for digestion and when combined with sugar & cumin, it acts as a natural coolant in summers.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer. This imli ka panna drink will surely help you make tasty and tantalizing 100% natural drink at home. 

hoe to make Imli ka panna


Imli ka Panna Preserve

You can make a preserve of Imli ka Panna and use it as when required. Store this focus in refrigerator for 15-20 days. When ready to use, just add 5-6 tbsp of concentrate or adjust according to your taste in serving glasses and top up with ice and water. Add a few mint leaves to give more freshness to the drink.

TAMARIND COOLER

This Imli Panna recipe is quite simple and does not take much time too. It can be prepared beforehand and stored in fridge. Cumin and cardamom adds an aroma to this drink.

In India, Imli or tamarind are profoundly used in curries and sambar dal. Here are few summer recipes that you might like to try apart from 

Aam ka panna

Kache aam ki khatti-meethi Chutney  (Chundo) 

Roohafza Sharbat

Rose Watermelon drink

Sparkling Lemon Iced Tea


Video recipe of Rose Mojito


Course  : Summer Drinks(beverages)
Preparation Time  : 10 minutes
Cooking Time  : 30 minutes
Total Time  : 40 minutes
Cuisine  : North Indian

Author : Jolly Makkar

INGREDIENTS:

Dry Tamarind (Imli) – 1 cup 
White Sugar - 1 cup
Water - 6 cups
Black Salt/Kala Namak - 3/4 tsp
Crushed Black Pepper / kali mirch powder – 1/4 tsp 
Roasted cumin powder/Bhuna Jeera – 1/2 tbsp
Cardamom powder (Elaichi) - 1/4 tsp

For Servings:

Mint Leaves
Ice Cubes
Water

INstructionS :

1. Wash the dry tamarind chunks thoroughly. Transfer them in a bowl with 1 cup of hot water to it. Soak it for at least 2-3 hours.

2. Tamarind must have soaked by now and turned soft and mushy. Place a sieve on a bigger bowl and transfer soaked tamarind along with water on it. With the help of spoon keep mashing the tamarind till all its pulp is extracted completely.


3. In a kadai or heavy bottom pan, add tamarind pulp mine will come almost 2 cups so I added 4 cups of water along with 1 cup of sugar. Simmer it till sugar dissolves and stir continuously for about 20 minutes on full flame. 


4. Add black salt, black pepper powder, and roasted cumin powder. Mix well. I would advise to taste panna at this stage and adjust the salt or spices little bit as per your taste if required.

5. Simmer it more 5 to 10 minutes and then lastly add cardamom powder. Cook for another 5 minutes, switch off the flame. Cool it properly and then store the preserved into sterilized bottle. Keep the preservative into fridge.

HOW TO SERVE :
 – 
Before serving add some Ice cubes in the glass and pour Imli Panna preserve over it, pour water on it(adjust the sweetness nd  Garnish with some fresh mint leaves and enjoy this cool refreshing tangy Tamarind cooler🍹. Cheers !
healthy summer drink

This month letter is I for season 2 A to Z Challenge, I choose IMLI and made this super refreshing and healthy delicious drink


Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Facebook

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PIN IT later for your future use

                      


Hari Mirchi ka Thecha

Hari Mirchi ka Thecha is a Maharashtrian Condiment which is made up with green chillies, garlic,peanuts qad salt. This is simple chutney recipe but so flavourful and very spicy 😬 and specially served with Bhakri, Jowar roti. 

At my home, this is my husband most favourite chutney  recipe. We used to serve with any stuffed parathas or simply amazing with dal chaawal.

Green Chilli Chutney

This is the first time I made this green chilli thecha, by seeing the recipe of Chef Ranbeer Brar, as he added many spices in it. I added few simple spices according to our taste. This chutney is locally called hirvi mirchi cha thecha. 

The spiciness from the green chili peppers and the extra punch from garlic and peanuts made it an instant favorite. Since that day, I had tried it, it’s been our regular favourite chutney 😬 I often make it at home to serve as a side dish, as it just simply amazing with my everyday meals.

Spicy Green Chutney

You can use any varieties of chilli in this chutney. My chillies are so hot 🥵 and spicy. You can use light green variety of chilies that are milder in their spice level.

Course : Accompaniment/Chutney/side dish 

Diet : Vegan, Vegetarian

Cuisine : Indian

Total time : 15 minutes 

Prep time : 5 minutes

Cook time : 10 minutes 

Ingredients:

2 tbsp Olive Oil/Peanut Oil 

100 gram fresh Green Chillies – cut in half

12-15 cloves Garlic 

3 tbsp Roasted Peanuts 

1 tsp Cumin Seeds 

Salt to taste

Instructions ;

    1.  Wash the green chilli peppers with water and wipe them with a kitchen towel. Remove their stalk and set aside

   2. In a pan heat oil and add green chillies, garlic, saute them for a minute on high flames. keep stirring at regular intervals.

  3. Roast the peanuts till nicely toasted and fragrant.

  4. Now add roasted peanuts, cumin seeds and saute this until nicely toasted and fragrant.

 5. Then add salt, mix it properly and switch off the flames.

 6. Crush them coarsely in a mortal pastel or a hand pastel.

7. Once everything comes together, it’s ready to serve. Serve with warm paratha or any dish as a side condiments.



This month letter is H for season 2 A to Z Challenge, I choose Hari Mirchi for this and made this "NUTTY,  SPICY AND FLAVOURFUL HARI MIRCHI KA THECHA!!


Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT later for your future use


Happy Cooking & Enjoy ❤️❤️

 Banana Chocolate Cake

Banana Chocolate Cake | Chocolate Banana Pound Cake | Chocolate Banana Cake with Walnuts
This Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.

This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀

Video Recipe of Best Banana Bread Ever




What is Banana Chocolate Cake with Walnuts?

This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. It is a good option for snacking and for kids lunch box.
Chocolate Banana Pound Cake

INGREDIENTS TO BE USED IN CAKE
  • Ripe bananas: if possible, use those very ripe one with brown spots for a stronger banana flavor.
  • All-purpose flour: I use unbleached all-purpose flour.
  • Unsweetened cocoa powder
  • White Sugar : You can use Jaggery powder and Palm sugar too.
  • Baking powder
  • Baking soda
  • Milk
  • Egg : At room temperature
  • Walnuts(totally optional)
  • Butter or oil: I have tried making the cake with both butter and oil and it turns out delicious either way.

Chocolate Banana Cake with Walnuts

Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!
Ragi Banana Chocolate Cake

Let's check out the recipe of banana chocolate cake recipe with step by step photos method

Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients :

Measuring cup used, 1 Cup = 240 ml, tsp = teaspoon, tbsp = tablespoon


2 cups All-purpose flour/Maida
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 & 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts

Other

Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater

Preparation Method :

1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.

4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.

5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Ragi Chocolate Banana Cake Recipe

Recipe Notes

  1. Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.

EGGLESS RAVA BANANA CHOCOLATE CAKE




Chocolate Banana Cake

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake

eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake

rainbow swirl cake
eggless funfetti mug cake

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Hello. I'm Jolly Makkar, a food blogger, a mommy of 1 son and nature lover. Thank you for stopping by! Welcome to my Food Blog.

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