Peckish for desi desserts

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. 

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

Jaggery rasgulla

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. 

Recipes courtesy Chef Kasiviswanathan, executive chef.

Chef Kasiviswanathan