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How to make Cold Coffee at Home.Learn cold coffee Recipe in Hindi without ice cream Step By Step. Enjoy the cup of togetherness with your loved ones at home.The best iced coffee recipe, in the comfort of your own home. This trick is so simple, there's no excuse not to try it!
घर पर कोल्ड कॉफ़ी कैसे बनाए.इस वीडियो में हम कोल्ड कॉफ़ी बनाने की रेसीपी हिंदी में सीखेंगे. कोल्ड कॉफ़ी बनाना काफी आसान है आप घर पर भी बना सकती है |
Watch out unpacking and user review (sensory reception) of newly launched Patanjali Rasgulla (Indian sweet made from cow milk). (Voice : Hindi)
Patanjali Rasgula is made from cow’s milk in sugar syrup with rose water.
Nutritional Facts of Patanjali Rasgulla (100g)
Energy (Kcal) : 261
Total Fat : 3.0g
Saturated Fat : 2.3g
Cholesterol : Traces (less than 5mg)
Total Carbohydrate : 53.5g
Dietary Fibre : 0g
Added Sugar (Sucrose) : 50g
Protein : 5g
Ingredients : Sugar, Water, Chhena and Rose Water
Number of pieces per container (1kg) is around 16 pieces.
Net Weight : 1Kg
Drained Weight : 400g
How to reduce Sweetness of Patanjali Rasgula
To reduce the sweetness and to increase the sponginess, remove a portion of syrup and add equivalent quantity of luke warm water. Serve after 15 minutes.
How to make Rasmalai from Patanjali Rasgula:
Make Rasmalai by dipping squeezed Rasgullas into concentrated hot milk, add saffron and cardamom to taste.
How to open Patanjali Rasgulla Can :
1) Lift the ring of rasgulla can and bend it back.
2) After lifting up the upper part of rasgulla can, pull up and peel back slowly as shown in video.
Rasgulla is a syrupy dessert popular in the Indian continent. It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.
No one can get them perfect on the first time, after a repeated number of trials and errors, you will get them right.
Everything matters in the making of perfect Rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
Preparation Time : 10 minutes
Cooking Time : 10 minutes
Makes : 16 Rasgulla
Ingredients
Milk : 2 cups
Water : 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice : 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method to make Rasgulla in Home :
1) In a vessel, bring milk to a boil. Add a tablespoon of lemon juice to it and mix until milk curdles.
2) Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
3) Switch off the heat and strain paneer in a cheese cloth.
4) Wash the paneer with fresh water to wash away the sourness of the lemon.
5) Bring the edges of cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
6) Knead paneer to make a smooth pliable. Knead it for 10 minutes.
7) Divide paneer dough into equal size small portions and shape each portion into a smooth round ball.
8) In a wide vessel, add the sugar and water and allow the sugar to melt.
9) Now reduce the heat to medium flame and add the rasgullas carefully.
10) Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally.
11) Then switch off the flame and let them cool completely.
12) Refrigerate it and serve chilled.
Note :
The whey water can be used for making chapathi dough which makes chapathis very soft.
After the lemon juice/curd is added stir well and continuously till the whey water clears out completely.
ध्यान दें:
छैना बनाने के लिए दूध को ठंडा ज़रूर कर लें. चाहें तो आधा कप पानी मिलाकर भी इसे तुरंत ठंडा कर सकते हैं. इससे छैना नरम और रसगुल्ले स्पंजी बनते हैं. छैना अगर सख्त हो तो रसगुल्ले भी सख्त बनते हैं और फ़ैल जाते हैं.
छैना के गोलों को हमेशा उबलते पानी में ही डालें, नहीं तो गोले फ़ैल जाएंगे.
Consideration :
Patanjali rasgulla is little more sweeter than other brands packed rasgulla. And it is not advisable for consumption for diabetic patient.
After opening rasgulla tin, consume all rasgulla on within one week.
Our Review :
Patanjali rasgulla is having sponginess feeling and its sugar syrup has flavour of rose.
Price wise also, Patanjali rasgulla is not costly as compare to other brands. And it is available at price of Rs 180/- from Patanjali Health Store.
Remember that everything matters in the making of perfect rasgullas - from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo's milk is not available you can make the recipe using 5 cups cow's milk.
Preparation Time : 10 Minutes
Cooking Time : 10 Minutes
Makes : 16 Rasgulla
For the Chenna
2½ cups (1/2 litre) cow's milk
2½ cups (1/2 litre) buffalo's milk
1½ tbsp lemon juice
Other Ingredients
1 cup sugar
For the Chenna
Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil.
Switch of the flame and wait for 1 minute, while stirring occasionally.
Add the lemon juice gradually and keep stirring gently.
Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
Strain using a muslin cloth. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.
How to Proceed
1)Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
2) Mean while, squeeze the muslin cloth to drain any more water remaining.
3) Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
4)Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
5) Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
6) Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
7) Remove gently into a bowl, refrigerate and serve chilled.
Watch out easy steps to make Fried Dahi (Spiced Yogurt). (Hindi)
When you feel bore of eating the same food, you can try to make fried dahi. This is a delicious creamy dish of yogurt that has been fried. It is served on a thali during Navratri too. This is one of favorite dishes of kids. It can be prepared when you are in rush and do not have much vegetable in your house.
It is so easy to cook that anybody can cook it in 5 minute when you do not find anything to cook; with curd and basic spices you can make fried dahi easily.
Ingredients
2 Cups of Curd well mixed with 1 cup of Water
2 tsp Oil
1/2 tsp Jeera
Garlic and Ginger Paste (Optional)
1 Chopped Onions
Salt to Taste
1/2 tsp Turmeric Powder
1/2 Chilli Powder
1/2 Jeera Powder
1/2 Dhania Powder
1/2 Garam Masala
Optional Ingredients
Pinch of Sugar
Besan ki Bundi
Coriander Leaves to Garnish
Preparation : 5min
Cooking Time : 10min
Ready in : 15 min
Serves : 4
Steps for Preparation
Mix the dahi with water in a separate bowl. Keep stirring continuously until a smooth and creamy texture forms.
In a separate pan, heat ghee. Add the cumin seeds and chopped onions. Fry it until the seeds and onions darken in colour to a brown shade-make sure the colours does not darker.
Reduce the heat to low, now add salt, turmeric powder, Chili powder, Jeera powder, Dhania Powder and Garam Masala fry for few seconds.
Now pour the creamy dahi to this hot oil having the onions and cumin seeds. Cover with lid immediately. When the oil cools down, take off the lid and mix the dahi with the oil slowly.
Optional Steps to Enhance Taste
Sugar is optional if the flavour is too bitter stir in a little sugar, up to 1 tablespoon. A pinch of sugar wills enhance the taste of fried dahi.
Add Bundi, it will help to thicken it and enhance the taste too.
You can garnish fried dahi with coriander leaves according to your taste.
Note : You can change amount of Salt, Turmeric Powder, Chili powder, Jeera powder, Dhania Powder and Garam Masala in fried dahi according to your taste.
1 cup of boiled Chickpeas
(Kable Chana)
4 medium Potatoes
1 tablespoon shredded Ginger
1 tablespoon chopped Cilantro (Green Coriander)
2 chopped Green Chili seeded adjust to your taste
1/2 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Lemon Juice
Oil to shallow fry
For Garnish :
¼ cup Yogurt
2 tablespoons Hari Chutney (Cilantro Chutney)
2 tablespoons Tamarind Chutney
3 Strips Bacon (Diced and cook until slightly crispy)
¼ cup Onions (Thinly Sliced)
1 Pound Butter
Half Cup Sour Cream
4 oz Cheddar Cheese (cut into cubes)
Salt and Pepper (According to taste)
For Breading : 3 Eggs, Bread Crumb, Flour
Method :
Mash the boiled potatoes. Add butter, sour cream, and reserved bacon fat while still warm and continue to mash until smooth. Fold in scallions, bacon, salt and pepper.
Roll potatoes into golf ball sized balls; insert cheddar cubes into the ball and seal with potato.
To bread the potato balls: roll in flour, dip in egg, and cover in bread crumbs.
Fry at 325 degrees temperature until golden brown. The breading should be crispy on the outside and the cheese to be melted on the inside. For this, you have to adjust your fryer temperature to achieve this.
