When you read the title, you might think that it is a baked cake 9like the hot milk cake), but no, you are mistaken, it is a milk sweet from Uttar Pradesh. Even I mistook the name for some cake when I first saw this at Nishamadhulika. But when I saw how it is made, I immediately bookmarked it, but never got a chance to make it until now. Think of this as a cousing to kalakand. For kalakand, we cook paneer, mawa and sugar but it is set when it is soft and white in colour, but for the milk cake, milk is reduced to thick consistency like mawa, then lemon juice is added to curdle the mixture and then sugar uis added and cooked until dry. So the result is a deep browned sweet, which is slightly tangy and absolutely delicious.
While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.
For the fourth day, here is a sweet which has been in my to do list for long. Ever sice I started blogging, I wanted to try these dry kala jamuns, but never got an occasion for that. This Indian milk sweet theme fitted it perfectly and so I noted it down on my board. Kala jamuns are as the name suggests very dark in colour and are not served with syrup like the regular gulab jamuns. These are on the drier side without any syrup dripping from it. That is what makes it more tasty. When I was a kid, I used to love that sugar syrup more than the jamuns and I used to drink it after relishing the jamuns. But now, I couldn’t even think about that with out my teeth aching. So nowadays, I prefer these types of dry sweets which are not overly sweet.
For the third day, here is a famous sweet from North. I am always confused with basundi and rabdi. When I read about those, some said that rabdi was thicker and basundi is a little thinner than rabdi. Following those instructions I made basundi. It is a quite rich dessert full of nuts and thick reduced milk. I reduced the sugar to make it mildly sweet, even then we couldn’t consume more than a few teaspoons. Serve this chilled and you will be in heaven. There are so many ways to make quick basundi, but I took the longer route.
For the second day of Indian Milk Sweets series, I have a delicious easy to make Bengali sweet, Sandesh/ Sondesh. Though the making of sandesh is very easy, there are some ponts to be noted before starting the preparation. If made properly, sandesh will be smooth and will not be grainy and crumbly in texture. The first point to be noted is the preparation of paneer. Follow my paneer recipe which is used in sweets. Rubbing the paneer with your palm ensures that there are no granules in paneer. Adding powdered sugar makes it easy to mix into paneer. And cooking on mild heat is extremely important to avoid getting dry sandesh.
I don’t know how many times I have mentioned this, I am a great fan of milk sweets, that too paneer based Bengali sweets. I have lived in Calcutta for a few years of my child hood. Though I don’t remember those days, my love for Bengali sweets comes from it. Before I started making sweets myself, my dad used to bring me milk sweets from shops and we two would love to relish those sweets. After I started blogging, I decided to try all my favourite sweets. If you look at my first post, it is Gulab Jamun made with home made mawa. So when I was trying to decide on themes for this Cooking Carnival, I selected Milk Sweets as a theme. You will be seeing six milk sweets this week which may seem simple and easy to make but are absolutely delicious. Don’t forget to check my blog this week if you love sweets.
I am doing an A-Z Tamil cuisine recipes this whole month and today is the day of K. I have been concentrating on millet recipes for this marathon. After the Inippu aappam, Alagar Kovil dosai , Fried Idli and Dosai Maavu bonda, it is time for a sweet paniyaram recipe. I have two or more paniyaram recipes for this month and this is the one I tried first. As I have mentioned earlier, I am so fortunate to get all the millets and millet rice in a store nearby and the new addition is the parboiled millet rice. The very first parboiled millet I saw was kudiravaali/ barnyard millet. As paniyaram requires both rice and parboiled rice, I just substituted with kudiravaali rice and parboiled kudiravaali rice.
I am doing a month long A-Z Tamil recipes marathon and today is the day of the alphabet J. The only ingredient that came to my mind for J was Javvarisi which is nothing but sago or sabudana. No one at home is fond of javvarisi and so I don’t usually stock it up. As far as I know in Tamil cuisine, javvarisi is used in payasam or vadagam. My mom used to make payasam combining both javvarisi and semiya/ vermicelli. That would taste so nice, but after marriage, as my hubby was not a fan of javvarisi, I just started making payasam only with vermicelli leaving out sago. So this is the first time I am making payasam out of javvarisi in these 11 years.
For the alphabet G, I found this recipe in one recipe supplement book. The photo was awesome, I liked it immediately. This was the very first recipe I tried for this BM and should say I was so disappointed with the recipe. There is one popular Tamil magazine called Aval Vikatan, which gives a recipe book as a supplement for each magazine. I used to buy the magazine just for the recipe booklets and had more than 100 booklets. But at one point I stopped buying and had the booklets stored in my book shelf. For this marathon, I had noted down two or three recipes from the booklets and the very first try itself went bad. The measurement of ingredients are so off and if a beginner tries the recipe, it surely would have ended up in the bin. I just did some on the spot changes to the recipe and finally finished it like how it looked in the picture. The next two or three attempts with the recipes from the booklets also gave the same type of result. I was so furious. We spend so much for the magazine but what they give are hopeless recipes. I just threw away all the supplements day before yesterday. If a recipe from a blogger doesn’t turn out good, I have seen some horrible negative feedback in social media but what to do with these famous magazines? I will never ever buy that book..
As I have already mentioned in my masala sevai post, sevai is one versatile dish which can be made into so many varieties. Every time mum prepares sevai at home, she makes at least four or five different varieties out of it. Nowadays, it is even easier. We get ready made sevai which can be boiled and cooked in five minutes, something like noodles. As I was thinking of incorporating coconut in dishes, this sevai recipe was one among those ideas which came immediately. Usually home made sevai is dunked in coconut milk and relished. But this is a comparatively quick snack to put together when your kid comes home hungry.