Peckish for desi desserts

Jaggery rasgulla
Ingredients

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

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.

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.

— Recipes courtesy Chef Kasiviswanathan, executive chef.