Gokul Pithe

I am huge fan of Bengali sweets. Most of the times when we speak of Bengali sweets visions of soft pillowy rasagullas and sandesh pop up in front of our eyes. So when I came across a very different kind of bengali sweet at the Bong Mom's Cookbook, I immediately bookmarked it for my next sweet preparation round. This Navratri I made Gokul Pithe as an offering to Goddess Amba. We enjoyed this immensely.

I halved the recipe as I did not want to make so many of them. For the original recipe head over to Bong Mom's Cookbook, she has lovely pics. I forgot to click step-by-step ones ..it happens to me when I am dealing with sugar syrup :)

Ingredients
For the filling
6 Oz Khoya (Milk Solids)
1 Cup Freshly Grated Coconut
1 Cup Sugar
a generous pinch crushed cardamom powder
a generous pinch saffron

For the coating
1/2 Cup All Purpose Flour
1/2 Cup Milk
pinch salt
Water as needed
pinch of baking soda
1 tsp ghee
a generous pinch saffron

For sugar syrup
2 Cups Sugar
1&1/2 Cups Water

a generous pinch crushed cardamom powder
a generous pinch saffron

Method

1. In a saucepan, mix sugar, water, cardamom and saffron and bring to a boil till you reach a one string consistency.

2. In a heavy bottomed wok, on low heat, mix together coconut and sugar and stir till the sugar dissolves and coconut starts to turn golden brown. Now add khoya and cardamom and saffron and stir the mixture till it starts to leave the sides. 

3. Take a small amount and try to shape it into a disc, if it is sticky then return to heat and cook a bit more else it is done and you can set it aside.

4. Take a spoonful of the mix and shape it into a round flat disc approx 1.5 inch in diameter and thickness of a coin. Shape and keep aside.

5. In a kadhai add oil for deep frying on medium high heat.

6. In a mixing bowl, mix together the ingredients for coating adding enough water to make a thick cake-like batter.

7. Now coat the discs on both sides and dunk in hot oil, fry till golden on both sides. Remove with slotted spoon and add to the sugar syrup.

8. Remove from sugar syrup when they become a little soft. Enjoy

Coconut Ladoo or Coconut Barfi

I am usually terrified of trying  to make Indian sweets at home, especially the ones that involve making sugar syrup to a certain thread consistency. Heck baking is so much simpler ;) and less daunting. Even then come the Indian festive season and I still get the urge to make Indian sweets for prasad. There are a few stock pile favourites of mine and no Kheer or Payasam is not one of them. I am totally and mortally scarred of trying to make it at home ...
One of the recipes that has become tremendously popular among my colleagues and friends and kind of my signature trademark is that of white melt in your mouth coconut ladoos. These are a snap to make and there is certain pleasure to see them disappear really fast. Like I tell my friends half an hour of effort makes you look like a star. So here I am sharing this recipe on my blog. Hope you enjoy making and eating them as much as me and my friends ...

Photographs for this post taken by my friend Lahiri when we made these at her place. Thanks, Lahiri.

Ingredients
1 can Sweetened Condensed Milk (In India- Milkmaid or here in US Nestle Carnation, Eagle or any other)
1/2 C Milk (2 % or whole or skim any will do)
1 Tbsp Ghee
2 Tbsp Raisins
1 Tbsp Broken Cashews * (Optional)
2 Elaichi (Cardamom) Powdered or just opened
2.5 Cups Unsweetened Dry Coconut
0.5 Cup Unsweetened Dry Coconut
Some water

Implements
Kadhai or Wok
Ladle
2 Plates
Can opener

Method
1. Heat the ghee in a wok / kadhai. Add the elaichi, then cashews (if using) let them brown a very little then add raisins. As soon as they puff up empty the can of condensed milk
2. Stir for 1 - 2 mins on med to low flame, the milk should start to bubble around the corners. Now start adding unsweetened coconut and mixing. I find that adding small quantities and mixing them as you go along is easier than emptying the entire amount at one go.
3. Add half cup milk and mix it well.
4. Since the texture of unsweetened coconut varies, the quantity required may need to be adjusted a bit. So after adding milk if you think it is a bit runny add some more coconut a tablespoon at a time. If it is too stiff add a bit more milk.
5. Now switch off the heat and take your wok off the heat.
6. Spread the dry coconut in a plate and fill a cupful of water.
7. Wet your palms with water an take a tablespoon of mixture at a time and roll them round, now roll the ladoo in the dry coconut and keep them on a separate plate. Repeat till you have exhausted all the mixture.
8. Enjoy

Notes:
1. Alternatively, you could grease a thali or a baking tray and sprinkle half of the dry coconut. Then spread the cooked mixture and sprinkle the remaining half coconut on top. Cut this into pieces for a coconut barfi.
2. I sometimes garnish each ladoo with a raisin on top. Or
3. Use Saffron water and a toothpick to make design on top of each ladoo.