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ROSGOLLA  (Cottage cheese dumplings in sugar syrup)   (serves 2-4)

7½ cups milk
cups sugar

3 tsp lemon juice

2 tsp semolina

5 cups water

3 tsp rose water

  • Bring milk to a boil. Add the lemon juice to make the milk curdle.

  • Pass the curdled milk through a muslin cloths. Tie the ends of the cloth and let it hang for 5 hours.

  • When all the whey is drained from the cottage cheese, add the semolina and then knead well to make a smooth dough.

  • Break the dough and shape into small lemon sized round balls.

  • Boil the water, add the sugar and rose water. Cook until it becomes a thick syrup.

  • Carefully slide the balls into the syrup and cook until they become light and fluffy and start floating.

  • Remove from the flame and pus aside to cool. Serve chilled.

SANDESH   (Creamy cheese fudge)   (serves 2-4)

500 g soft cottage cheese (see recipe above)

  tbsp sugar

7 tbsp Jaggery

  • Divide the cottage cheese into two parts; mix sugar into one portion and jaggery into the other.

  • Cook booth the mixtures separately till they become dry and powdery. Keep aside to cool.

  • Combine both the mixtures when they cool and mix well. Make small round balls out of it.

  • Put the balls in small fudge moulds and press so that the ball takes the shape of the mould Serve cold. Can be kept refrigerated for up to 4 days.


For the dough

2/3 cup 230 g flour

1 cup butter

2 tsp warm milk

1 tsp baking powder

2 tsp water

For the filling

5-6 tbsp coconut, grated

10-20 raisins

3 green cardamoms, crushed

1/4 cup of sugar

vegetable oil for frying

10-15 cloves for securing

For the syrup

1 1/4 cup sugar

2 cups water

  • Make a stiff dough with flour, butter, warm milk, baking powder and water. Let the dough lie for 2 h.

  • Make a filling by mixing the coconut , raisins, sugar and green cardamoms together.

  • Make the sugar syrup and keep aside.

  • Divide the dough into small rectangular shapes. Put the filling mixture in the middle and fold to make small parcels.

  • Secure with a clove and deep-fry over very low heat till golden brown. Drain excess oil, transfer to the pan with sugar syrup. Remove with a slotted spoon and refrigerate. Serve chilled.

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