Anshu's Food Odyssey

KACHA GOLLA is a popular sweet or the mishti recipe from the state of West Bengal in India. Said to have originally originated in Bangladesh, where it is called as " PRANHARA ", this sweet is absolutely delectable and soothing on the tastebuds with its subtle flavors and sweetness. As the name suggests, Kacha, meaning raw, this recipe is made using fresh and raw chhena that is mixed with just a little amount of sugar, condensed milk and cardamom powder; and then rolled into milk powder resembling cute little snow balls..    As its the time of festivities in India with all major festivals knocking at the door, I thought it was the right time to try my hands on this beautiful recipe at home. I made a small batch first, but to my utter surprise it came out so well and delicious that it got over in a jiffy. Would be making it once again for the upcoming festival of Raksha Bandhan and Janmashtami... This is a perfect recipe for fasting too as it is so light on the palette an

Flavored with cardamom, saffron and topped with whole lots of nuts, Mawa Cake is a beautiful take on the traditional Indian mithais. As its the time of festivities; with Raksha Bandhan, Teej and Janmashtmi just around the corner, I wanted to make a typical Indian sweet or a dessert however, my heart was stuck on baking a cake....this cake studded with classic desi flavors, therefore, came out to be my ultimate choice. A perfect combination of both the worlds, it is good to celebrate any traditional Indian occasion or even as an everyday bake. What more? it doesn't even require any kind of frosting and can be enjoyed as is with a cup of tea or coffee... YOU MAY ALSO LIKE... Rajasthani Ghevar Mathura ke Pede Gulab Jamun Kesar Kalakand Cardamom & Saffron Spiced Eggless Mawa Cake INGREDIENTS APF/ Maida - 1 and 1/2 cups Super fine granulated Sugar - 1 and 1/4 cups Crumbled Khoya/ Mawa/ Milk solids - 100 grams  Olive oil - 1/2 cup Whisked curd - 1/2 cup Milk - 1/4 cup

The holy month of Shravan or Sawan is here; dedicated to Hindu God, Lord Shiva, the month is considered extremely auspicious and brings with it, lots of festivities and religious events to celebrate. Teej, Nag Panchami, Raksha Bandhan, Krishna Janmashtmi and Maha Shivratri are some of the popular festivals that are celebrated during this holy month.  Not to mention, for us Indians, festivals and celebrations stand synonymous to different kinds of traditional sweets and mithais...and amongst all, the Rajasthani Ghevar is something without which, sawan celebrations are incomplete. Resembling a honey comb texture, Ghevar is made using a thin batter of flour, milk and ghee. Having said that, making it is nothing less than an art and requires some sort of skill and practice at first. But, once you are there, it would just seem so easy. The beautiful mithai is enjoyed by dipping it in some sugar syrup first and then topping it with lots of khoya or milk solids, which makes it extremely

" Mathura ke Pede " is a popular Indian sweet or mithai made with just two ingredients, milk and sugar. If you ever go to Mathura, you would see this delicious fudge being made by the halwais at every sweet shop. Traditionally huge quantities of milk are simmered along with sugar in big iron kadhais for hours until it turns thick and nicely caramelized. However, when making this at home, I cut the process short by using the readymade khoya or milk solids. As Krishna Janmashtami is just around the corner, I thought of making these pedas once again to celebrate the occasion - after all, what better choice than the mithai which has now become synonymous with the birthplace of Lord Krishna, Mathura? Haina!! Mathura ke Pede | Caramelized Milk Fudge INGREDIENTS Khoya/ milk solids - 200 grams Whole milk - 1 cup Boor sugar/ tagar - 5 to 6 tbsp + extra for rolling Crushed green cardamom seeds - 1 tsp Crushed black cardamom seeds - 1 tsp Cardamom powder - 1/4 tsp Ghee -