Quarantining in the Kitchen – Dalgona coffee, chocolate chip cookies and Rasmalai

By now everyone might be knowing about the Coronavirus outbreak and its fatal effects. Most of the countries have passed on orders for lock down, asked us to maintain social distancing and the main part, self isolation.

Until and unless we follow them seriously and limiting ourselves to stay indoors it wouldn’t get better. Groceries , essentials like food, media and medical emergencies are the only permissible allowance here in India. With this in force everyone is glued to their TV sets say Netflix, Hotstar, Amazon prime, Youtube and a lot more. The weekly casual meets at a restaurant have now come up on video calls and a few family gaming apps. Cooking is vital and everyone have started to do something or the other to spend time in a wiser way and get productive. I agree that these are hard times where basic meals are a priority but the assurance from the officials for a steady flow of supplies, you can get creative.

I’m okay with this if it allows me to stay calm and enjoy indoors and eliminate the process of stepping out completely. Get your essentials weekly or you also have a few delivery options to choose. Whenever you get them home, make sure you wipe them well, wash and wipe your vegetables to ensure safe consumption. Also wash your hand or use a alcohol based sanitizer often. Stay indoors, stay safe!!

So lets get started, to begin with the quarantine sensation and the viral,

Dalgona coffee:

How is it different?

Even though it involves a lot of effort , the result is a frothy coffee. Its based on personal opinion , a few like it and the rest don’t. A very popular name is the phitti hui coffee with a foreign tour and comes back as Dalgona.

What all do you need?

Instant Coffee powder- 2 Tbs

Granulated sugar (Castor sugar works better) – 2 Tbs

Hot water : 2.5 Tbs

(hot milk) or (cold milk and some ice cubes)- as required


1. Take the instant coffee, sugar and hot water in mixing bowl, ensure the bowl has a round edges and a base if possible, it’ll give you a even whip.

2. Electric hand beater is the first preference here, beat the above until smooth and frothy ( will take about 5 mins), a hand whisk will take about 15 to 20 mins and a fork will take you close to 25 mins for the perfect thick , frothy mix.

3. Take a few ice cubes in a tall glass, fill it with milk , say about 4/5th of the glass. Then top it with the coffee mix, you may dust a bit of cocoa or coffee powder to make it look better.

4. Stir it well before you take a sip and there you go, that’s your Dalgona coffee.

Attached a picture below.

Any help or queries regarding this you may reach me on Instagram: Hyderabadfoodexplorer

To pair with the coffee I made a few simple chocolate chip cookies. Here is the recipe:

Basic Chocolate Chip cookies:

Ingredients: (everything at room temperature)

Refined Flour / maida: 150 gms

Brown sugar: 100 gms

Granulated sugar: 35 gms ( you may cut down 10 gms if you don’t want them too sweet)

Baking/cooking soda: a pinch

Salt: a pinch ( if using unsalted butter – Advisable)

Eggs: 1 no with some vanilla essence

Unsalted butter: 125 gms (remove salt if you are using salted butter)

Chocolate chips : 125 gms

Method: ( Preheat your oven at 180 C and line your tray with butter paper)

1. Using a whisk, cream / (mix) the butter until its soft and fluffy.

2. Add your Brown and white sugar and keep mixing. Mix until its fluffy and risen in volume.

3. Add your eggs and vanilla essence slowly, a little at once and keep mixing in a single direction.

4. Then fold in your flour, salt and baking soda. Do not mix vigorously or over mix. Once everything is mixed add your chocolate chips and fold them in. Cover the dough or wrap it in a kling film.

5. Rest your dough in the refrigerator for 60 to 90 mins until it gets a hard and is pliable. After that , portion your dough into roundels. Each weighing 40 gms.

6. If you want a thick cookie place the roundels in the refrigerator again for 20 mins, for a thinner one put it in for 5 mins, take them out and place them on the tray at equal distances. Make sure you have enough gap as the cookie will spread.

6. Bake it for around 15 mins or until they get golden brown at 180 C. Allow them to cool down completely before consumption.

Any help or queries regarding this you may reach me on Instagram: Hyderabadfoodexplorer


The next one was a Indian Favorite,


Probably a cousin to rasgulla or rossogulla , made the similar way but is soaked in saffron flavoured milk and it tastes amazing. Lets get going.

Ingredients: (Yield: 10 to 12 pieces)

For the paneer / Chenna in this case ( roughly 150 gms paneer)

Cow milk (full fat): 1 lt

Vinegar : 15 to 30 ml ( you may use lemon juice as well, but it’ll have a mild lemon fragrance)

For the rasgulla: Additional ingredients

Sugar : 200 gms

Water: 1 lt

Rabdi/ Rabri/ reduced flavoured milk:

Milk: 500 ml

Sugar: 60 gms

Saffron: a few strands

Cardamom powder: a pinch

Slivered nuts for garnish

Method: Rabdi/ Rabri

  1. Reduce the milk to half, to this add your sugar and reduce it for a bit. Then add cardomom powder and saffron and switch the flame off.

for the chenna

  1. Boil the milk, once boiled let it cool down for a minute or two. Then add in the vinegar and gently mix once to ensure it does its job. If you don’t see the milk curdling in the next few minutes, just heat it up and add a little more vinegar.
  2. Once done, seperate the whey with the help of a muslin cloth. Put some weight on the chenna to ensure its drained well. That’s your paneer.
  3. Once cooled take the chenna and knead it vigorously with your palm. make it into a smooth soft dough. It’ll take about 15 mins. On the other hand boil the water and sugar. If see any impurities add a little milk to the sugar syrup and strain it through a muslin cloth. You’ll get a clear syrup.
  4. Divide the dough into 12 equal portions, roll them and flatten a bit like the rasmalai shape.
  5. Put these into the boiling syrup , cover with a lid and cook for 12 to 15 mins.
  6. Remove from the flame, allow them to cool down for a bit and then portion in bowls. ( you may squeeze out a little sugar syrup as well) . Pour the pre made Rabdi over it and garnish with nuts.

Any help or queries regarding this you may reach me on Instagram: Hyderabadfoodexplorer


These are some of the recipes I made, shall post about a few more soon. Until then Stay Indoors, Stay Safe!! We shall get over this.

Leave a Reply