Diwali Special Sweet & Snacks Recipes | Kul kul | Rasgulla | Rose Cookies | Kalakand

Diwali Special Sweet & Snacks Recipes | Kul kul | Rasgulla | Rose Cookies | Kalakand

#kulkul #rasgulla #rosecookies #kalakand #diwali #diwalisweets #diwalisnacksrecipe

Kul Kul

Ingredients
Maida – 1 1/2 cups
Baking powder – 1/4 Tsp
Powdered Sugar – 1/4 cup
Unsalted Butter – 1 1/2 Tbsp
Salt – 1/4 Tsp
Coconut Milk – 1/4 cup
Oil for deep frying

Method
1. In a large bowl take the maida, add baking powder, powdered sugar, butter and salt to it
2. Mix everything together
3. Add fresh coconut milk gradually and knead the dough
4. The dough should be a bit dense
5. Take a small quantity of the dough and roll it out on a gnocchi roller
6. Spread it thinly and roll it out as shown in the video
7. Make similar shaped rolls with all the dough
8. You can also use a fork instead of a gnocchi roller and follow the same steps
9. Heat some oil for deep frying
10. Deep fry all the rolled out dough
11. Fry them on a low flame for about 10-15 minutes till they turn golden brown in color
12. The Kul Kuls are ready. You can store these in an airtight container for about 2 -3 days

Rasgulla
Ingredients

Milk – 1 1/2 Liter
Juice Of 2 Lemons
Water

To Make Sugar Syrup
Water – 5 Cups
Sugar – 2 Cups
Cardamom Pods – 4 Nos
Kewra Water – 1/2 Tsp

Method:
Method
Heat 1 and 1/2 liters of milk
Bring the milk to a boil, make sure to stir it at intervals
Once the milk is boiled, add the juice of 2 lemons
Stir it well
The milk has curdled and the whey water is separated
Turn off the stove
Strain the milk over a strainer lined with a muslin cloth
Rinse the chenna with cold water a few times to remove any lemony flavor
Tie the muslin cloth and let it drip for about 30 mins
Take the chenna in a wide bowl
Knead the chenna well till there are no more big granules and you get a soft dough-like consistency
Knead it for about 15 mins
Make small balls out of it and keep it aside, make sure to keep the chenna balls covered
Heat a pot with 5 cups of water, add 2 cups of sugar
Let the sugar dissolve completely
Pound 4 cardamom pods gently
Add the cardamom pods and let the sugar syrup come to a boil
Once the sugar syrup comes to a boil, add 1/2 tsp of kewra water and mix well
Keep the flame on medium and gently add the chenna balls
Let it boil for 15 mins on medium flame
Gently stir it at intervals so that the rasgullas cook evenly on all sides
After 15 mins the rasgullas have doubled in size
Reduce the flame to a low and let it simmer for 10 mins
The rasgullas are done, turn off the stove and cool the rasgullas till they come to room temperature
You can serve it as it is, or you can serve it chilled
You can store these Rasgullas in the refrigerator for about 1 week.

Eggless Rose Cookies

Ingredients
Rice flour 1 cup
Maida 1/4 cup
Sugar 1/4 cup
Cardamom powder 1/4 tsp
Salt 1/4 tsp
Sesame seeds 1 tsp
Thick coconut milk 1 cup

Method
In a bowl, add rice flour, maida, salt, powdered sugar, sesame seeds, cardamom powder and mix well
Add coconut milk and mix well
Heat some oil for deep frying
Dip the mould in the oil and let it heat up
Dip the mould in the batter 3/4th and dip it into the hot oil
Wait till the mould releases from the cookies
Fry the cookies till they are golden brown color on both sides
Serve them after they come to room temperature