Welcome to a quiet moment in the garden. Today, I'm harvesting fresh, seasonal ingredients straight from the backyard and bringing them into the kitchen for a slow, peaceful cooking session. No talking, just the gentle sounds of nature, crisp autumn air, and comforting kitchen ASMR.Pour yourself a warm drink, sit back, and relax.!
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Mutanjan  / Sweet Rice Recipe
Ingredients:
2 Cups of 95 % boiled Rice  
Dried coconut sliced ½ Cup
-Raisins ¼ Cup
Almonds ½ Cup
Pistachios , walnut , Cashew nut 1/2 Cup
-Red food color ¼ tsp
-Green food color ¼ tsp
-yellow food color ¼ tsp
-Desi Ghee ½ Cup
-Khoa crumbled 100g
Rusgulla(chum chum)10 to 15 piece

For colored rice;
Add 1/4 tsp of green food coloring to one cup of hot water, then add 2 tbs of rice. Leave the rice to soak for 15 minutes, then rinse it thoroughly
Do the same process to get yellow and green colored rice.

For sugar syrup:
-1-1/2 Cups of sugar
-1/2 Cup of water
-1/4 tsp cardamom powder
In a pot add sugar, water and cardamom powder mix well & bring it to boil and cook on medium flame until sugar is dissolved.

Rusgulla Recipe
Rusgulla Ingredients:
-Full Fat Milk 2 litre
-Water 1/2 cup
-Vinegar 3 tbs
-All-purpose flour 5 tbs
Semolina 2 tsp
Desi ghee 1 tbs
-Water 1 cup
-Sugar 2 Cup
Baking powder 1/2 tsp
-Green cardamom powder 1/4 tsp
green and yellow food coloring

Directions:
-In a pot,add milk & bring it to boil.
-Turn off the flame,in water,add vinegar,gradually add in boiled milk & stir gently until milk is curdled.
-In a bowl,place cheese cloth and strain the curdle mixture to separate whey and rinse thoroughly with water and squeeze out excess moisture.
-Place prepared cheese on a clean working surface & knead it with the back of your palm for 3-5 minutes.
Add baking powder and Mix it well
-Add all-purpose flour, semolina mix well & knead again for 3-5 minutes (Don’t over knead the cheese).
-Take a small quantity of mixture,make smooth balls with no cracks & cover with a damp cloth (makes 38-40).
-In a deep pot or wok,add water,sugar,green cardamom,mix well & cook on low flame until sugar is dissolved.
-On low flame,add mini rasgulla balls in sugar syrup & cook on medium flame without stirring for 6 to 7 minutes,cover & cook for 8-10 minutes or until double in size.after 10 minutes add 1/2 Cup of water gradually every two to three minutes until the rusgulla will sit on the bottom of the pot.total cooking time 20 to 25 minutes.
-Remove from flame & let them cool.
-Once cooled completely,take it into a serving bowl.
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My Summer Recap | Raised Garden Beds: From...

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