Cham Cham

Ingredients:

Sugar: – 100 gms
Paneer (cheese) : – 200 – 250 gms
Water : – 1 cup
Maida (flour) : – 2 tea spoon
Saffron: – Some standard saffron
Cardamom powder : – ¼ tea spoon
Milk : – 100

Steps:

Take a pan; add 1 cup water in hit. Keep it on gas and add the sugar in it. Keep it on gas till it comes into syrup or becomes thickened.

Blend the paneer with flour of the maida. Now make the pieces of that mixture into a finger shape. Add those pieces into the sugar syrup.

Keep the above mixture to cool for some time and remove the finger shape maida pieces from the syrup.

Now take milk in a pan and add the cardamom powder and saffron into it.

Now add spread this milk on the every piece of cham cham.

Bhapa Doi

Ingredients:
 
Pistachio nuts - 10, thinly sliced
Almonds - 5
Plain yogurt - 1 cup, whisked
Raisins - 5
Milk - 1 cup
Sweetened condensed milk - 400 gms
Water - 2 cup

Steps:

1. Take in a bowl, milk, condensed milk and yogurt. Whip them together till they are mixed thoroughly.
2. Put the raisins, almonds and pistachio nuts in it. Blend properly.
3. Empty the mixture into a pudding mould. Use aluminum foil to cover the mold in a compact manner. Take care so that the mould is wrapped securely.
4. Make sure that the water does not splash into the mould. Cover the bowl. Steam it for about 20 minutes. Let it cool down on its own.
5. Remove the cover of the bowl and take out the mould. Unwrap the cover of the mould. And refrigerate it for about 4 hours.
6. Set a serving dish on top of the chilled mold and turn it upside down gently.
7. Bhapa doi is ready to be served.

Soan Papdi

Ingredients:

1 & 1/4 cup gram flour
1 & 1/4 cup plain flour (maida)
250 Gms. ghee
2& 1/2 cups sugar
1& 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (Charmagaz paste: Seed mixture - muskmelon, watermelon, pumpkin, cucumber seeds in equal quantities.)

Steps: 

Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.

Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Take sugar and water in the ratio of 2: 1 1/2 unless other wise mentioned. Put both in a deep saucepan to boil, stirring occasionally.

When the mixture comes to a boil, add 1/2-cup milk. When a thick scum is formed on the surface of syrup, it is time to strain. Always use a metal strainer or moist cloth to strain the hot syrup, never plastic. Put back to boil, checking the consistency required as above. Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter the texture of the resulting sweet dish. Bring syrup to 2&1/2-thread consistency. Pour at once into the flour mixture.

Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares,  Store in airtight container.

Lobongo Lotika

Ingredients:

Maida - 2 cup

Water - 1/2 cup

Kheer - 200 g

Cloves - 20 intact (or as many as the number of lobongo lotikas)
 Oil - 1/4 cup (for dough)

Oil - 1 cup (for frying)

For Syrup:

Sugar - 2 cup

Water - 1/2 cup


Steps:


Take maida in a bowl. To it add oil and mix well for 3-4 min.

Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.

Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter.

Put 1 tsp kheer filling onto the center

Fold the two sides so that they overlap 

Flip to the other side and fold the remaining open sides so that they partially overlap

Stick cloves to the edges  seal the folds.

Heat oil in kadai till medium hot.

Add the prepared lobongo lotika to oil and fry on slow heat.

Remove when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.

When white bubbles start to show from bottom immediately add the fried lobongo lotika and stir constantly on low heat so that all  are coated. Turn off heat after 15-30 secs.

Rasbora

Ingredients:
 
Urad Dal - 1/2 cups
Mouri - 1/2 tsp
Sugar - 1 cup sugar
Water - 1 and 1/2 cup
Oil   for frying

Steps:

Soak urad dal in water for 4 hours.

Grind with minimum water to smoothness.

Add mouri to the mix.

Heat oil in a kadai. Oil must be steaming hot.

Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown.

Drain oil and add freshly fried hot bora to syrup.

Syrup Preparation:

To 2 cups sugar add 2 cups of water and let come to boil. Simmer for 8-10 minutes. Remember syrup thickens when cooled so do not boil to a thick consistency.



 

Elo Jhelo

Ingredients:

Maida - 2 cup
Water - less than 1/2 cup
Oil - 1/4 cup (for dough)Oil - 1 cup (for frying)

For Syrup:

Sugar - 1 cup
Water - 1/4 cup

Steps:
Take maida in a bowl. To it add oil and mix well for 3-4 min.

Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.

Divide into small balls. Using a rolling pin, flatten the balls to thin oval shapes

Using a knife cut through the pancake , NOT upto the edges.

Roll and fold .

Heat oil in kadai till medium hot.

Add the prepared elo jhelo to oil and fry on slow heat.

Remove the elo jhelo when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.

When white bubbles start to show from bottom immediately add the fried elo jhelo and stir constantly on low heat so that all crackers are coated. While stirring turn off heat after 10-20 secs.

Icha Mura

Ingredients:

Long Shredded Coconut - 150 g
Sugar - 300 g
Kheer/Khoya - 50 g
Green Cardamom - 4-5, crushed
Water - 1/4 cup
Ghee - 1 tbsp

Steps:

1. Take sugar and water in a kadhai and put on medium heat. Let come to boil.
2. Then add the coconut and mix on slow fire for 5 minutes.
3. Then add khoa and cardamoms and mix on slow fire till it becomes sticky. Remove from fire and transfer to another container.
4. Then take 2 tbsp of the mix and mould into the shape of a drum while still warm. This is called icha mura
5. Coat a flat bottom pan with ghee and roast the icha mura's on both sides till brown.

Narkel Naru

Ingredients

2 cups of grated coconut
3/4 cup powdered jaggery (or sugar for white one's)
1/2 tsp powdered cardamom
1 L  milk

Steps:

1. Take milk in a pan and reduce to half the volume. Add the grated coconut and keep stirring
2. Add the jaggery or sugar and continue cooking on low stiring frequently, .
3. Keep stirring till the milk almost dries up and the coconut mix comes out clean from the sides. You will know by the slight change in color and the fact that the mix will no longer stick to the pan. Don't dry it too much, else you cannot make the balls.
4. Take the pan off the heat and cool slightly. When mix is still warm to touch, make balls by rolling between your palms These balls keep well for a couple of weeks.

Kalakand

Ingredients:
Sweet condensed milk: 150 gm (or reduced milk)
1 cup milk
2-3 cardamom pods (powdered)
Paneer: 250gm
2 heaped tbsp Full Cream milk powder
2 tbsp ground Pistachio

Method:
Mash Paneer coarsely and add milk powder to it.
Add sweet condensed milk and whole milk and mix thoroughly
Heat the mixture in a thick bottomed pan.
Add cardamom powder & pistachio and mix well
Cook on medium heat with constant stirring till the mixture becomes thick (approx. 8 to 10 minutes)
Remove from heat and spread onto a plate greased with ghee.
Cut into squares after it cools

Channar Payesh

Ingredients

Milk 1/2 litre
Nuts 2 tbsp
Condensed milk 1 tin (or reduced milk with sugar adjusted)
Channa or cottage cheese 250 gms
Water 1 cup
Raisins 2tbsp
Sugar 2 tbsp

Steps: 

1. Mix the sugar with the water to prepare thin syrup and heat.
2. Take the chhana or cottage cheese in a bowl.
   Combine the hot syrup with the chhana.
   Mix them completely.
3. Take a deep bottomed pan and boil the milk in it.
4. Mix the condensed milk with the boiled milk and simmer for about 1 to 2 minutes.
5. Add the chhana mixture to milk slowly in steps and keep stirring.
  Stir them together until a homogenous mixture is formed.
6. Remove from heat and empty it into a bowl.
7. Generously sprinkle the raisins and the nuts.
8. Refrigerate it.Serve chilled.

Payesh

Ingredients

Gobindo Bhog Rice - 200 gms
Full cream Milk – 1 litre
Full cream Milk - 1 cup
Khoya – 250 gms
Sugar - 300 gms
Cashew nuts - 50 gms
Raisins - 50 gms
Cardomom - 3
Bay leaf - 3

Steps:

1. Soak Khoya in 1 cup of Milk.

2. Soak Raisins in a cup of Water.

3. Chop Cashew nuts into small pieces.

4. Wash the Rice and put it in 1 litre Milk.

6. Cook the Rice in Milk over low heat.

7. After the Rice gets boiled , add Sugar.

8. Stir the mixture till the Sugar dissolves and gets mixed evenly.

9. Now add the Khoya and stir well.

10. Now add Cardomom, Cashew nuts, Raisins and Bay leaf and boil for 5 minutes.

11. After the Payesh cools, keep in refrigerator and serve chilled

Khirer Malpua

Ingredients:

Milk 500 ml.
Refined flour 3 tbsp
Semolina(suji) 1 tbsp.
Baking powder ½ tsp.
Sugar 250 gm.
Water 2 ½ cup (300 ml).
Cardamom(Elaichi)powder ¼ teaspoon.
Cooking oil for  frying.

Procedure:

Take 500 ml of milk in a non-stick pan. Put on heat. Keep stirring and reduce milk into thick gravy form. Remove from heat. When it cools down add refined flour, semolina and baking powder. Fold in and mix it well. Keep aside.

Now to prepare the sugar syrup take 2 and ½ cup water in a pan and heat. Add the sugar. Stir and let the sugar melt. Add cardamom powder. Let the syrup boil (in medium heat) for 15 to 20 mins. Stir in between for 2 to 3 times. Remove from heat when you get a stringy consistency.

Give the batter a good mix and pour a little less than 1/4 cup of batter in the hot oil to form a circular disc. When the edges turn golden brown, flip and fry till both sides are golden. When done remove them from oil and pour them directly into the sugar syrup. Leave them for at least 5 mins to soak the syrup. Now its ready to serve. You can serve them cool or hot as you like.

Nolen Gurer Sandesh

 Ingredients1 liter Milk
200 gm gur
5 Chopped Pistachios
2 Seeds crushed Cardamom
1 Lemon

Steps:

1. Dissolve lemon juice (or 1/2 teaspoon citric acid) in half cup of warm water.

2. Bring milk to boil, reduce heat and pour the acidic water all over it. Milk will curdle, stir till milk is fully curdled.

3. Pour the curdled milk over a muslin cloth. Drain out water completely. Squeeze to remove any excess water and hang the whey for about 40 minutes.

4.Take it out and knead evenly for about 7-10 minutes. During the last 3 minutes, add the gur. Knead the chenna/cheese along with the sugar. By this time the chenna/cheese should be very smooth & not grainy at all. .

To test if it is done & ready for the next step, take a portion of the chenna/cheese & roll it in a sphere between your palms. The sphere should be very smooth on the outside with no cracks.


5. Take a non stick pan, & put the entire chenna/cheese in the pan. Switch on the stove at a low heat. Spread out the chenna/cheese, & cook it on low heat, while constantly stirring with a spatula so it does not stick at the bottom of pan. This should be done for about 12-15 minutes. You will see it slowly change into a slightly darker shade. The texture will change too. When it is towards done, the chenna/cheese will no longer stick to the pan; it will form lumps & kind of gather together.
Once this stage is reached, quickly take it off the heat & transfer it to a bowl. If the chenna/cheese is heated beyond this, it will form crumbs & you will not be able to mould it into shapes

6.The Chenna/Cheese is now ready to be given shapes. This is called “Makha” – the prepared but not yet moulded Sandesh. You have to mould it right away while it is still warm to touch. If left alone for long, it cannot be moulded anymore.Give desired shape.


7. Sprinkle crushed pistachios and cardamom over each sondesh, cool and serve.

Sandesh

Ingredients
1 liter Milk
1/2 cup Sugar (finely powdered)
5 Chopped Pistachios
2 Seeds crushed Cardamom
1 Lemon

Steps:

1. Dissolve lemon juice (or 1/2 teaspoon citric acid) in half cup of warm water.

2. Bring milk to boil, reduce heat and pour the acidic water all over it. Milk will curdle, stir till milk is fully curdled.

3. Pour the curdled milk over a muslin cloth. Drain out water completely. Squeeze to remove any excess water and hang the whey for about 40 minutes.

4.Take it out and knead evenly for about 7-10 minutes. During the last 3 minutes, add the sugar.  Knead the chenna/cheese along with the sugar. By this time the chenna/cheese should be very smooth & not grainy at all. .

To test if it is done & ready for the next step, take a portion of the chenna/cheese & roll it in a sphere between your palms. The sphere should be very smooth on the outside with no cracks.


5. Take a non stick pan, & put the entire chenna/cheese in the pan. Switch on the stove at a low heat. Spread out the chenna/cheese, & cook it on low heat, while constantly stirring with a spatula so it does not stick at the bottom of pan. This should be done for about 12-15 minutes. You will see it slowly change into a slightly darker shade. The texture will change too. When it is towards done, the chenna/cheese will no longer stick to the pan; it will form lumps & kind of gather together.
Once this stage is reached, quickly take it off the heat & transfer it to a bowl. If the chenna/cheese is heated beyond this, it will form crumbs & you will not be able to mould it into shapes

6.The Chenna/Cheese is now ready to be given shapes. This is called “Makha” – the prepared but not yet moulded Sandesh. You have to mould it right away while it is still warm to touch. If left alone for long, it cannot be moulded anymore.Give desired shape.


7. Sprinkle crushed pistachios and cardamom over each sandesh, cool and serve.

Mishti Doi

Ingredients:
 
1 liter full cream milk
3-4 tbsps yoghurt
250 gms sugar

Steps:

Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
Put the sugar in another pan and heat it over a low flame to melt.
Allow the sugar to caramalise (brown). Remove from the fire when done, add the reduced milk to this caramalised sugar and mix well till it blend.
Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
When the Mishti Doi has set and is firm, chill for a few hours and serve

Rasmalai

Ingredients:
Paneer made from 1 liter of milk
1 liter full cream/ whole milk
1/2 cup sugar
1 tablespoon cardamom powder
4 cups water
1 cup sugar
1/2 cup thinly sliced almonds or pistachios

Steps:

Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
Knead the Paneer  in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
Before serving, garnish with slivers of dried fruit.

Rosogolla

Ingredients:

2 litres full cream milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron

Steps: 

1. Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
2. Strain the cheese and wash it well under running water - to remove all the lime juice from it.
3. Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
4. Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rosogolla making effort depends on how smooth you knead the cheese, so give it your best shot!
5. Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
6. Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rosogollas, as they will expand to double their size while cooking in the syrup!
7. While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
8.Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rosogollas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
 9.When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.

Puli Pithe

Ingredients:
1 coconut.
1 cup sugar.
2 cup Rice flour
2 tblsp.plain flour(Maida)
10 gms raisins
10 gms cashewnut
1 tsp. cardamom powder
250 gms sugar for syrup,
500 ml water for syrup
Steps:

1 Grate coconut and mix with sugar and cardamom powder. Mix well and keep it aside.
2.Heat a Pan and add Rice flour.Stirr for about 5 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make a dough.
3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape
of 'Puli' .
4 As per choice you can either steam or fry the pithe.
5 To make the syrup
Heat the sugar and water in a pan. Simmer until syrup is of a medium thick consistency. Remove from fire and cool. Syrup should be of soft ball consistency.
6 Immerse the pithe in this syrup and serve hot.

Doodh Puli Pithe

Ingredients:
1 coconut.
1 cup sugar/ khejur gur
2 cup Rice flour
1 litr milk.

Steps:

1 Grate coconut and mix with sugar/ khejur gur. Mix well and keep it aside.
2.Heat water in a pan. Knead rice flour dough using it.
3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out.
4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar/khejur gur.  Now add the pulies to the milk slowly.cover it and let it cook for about 15 minutes with stirring gently in between keeping care not to break the pulis. Serve cold or hot.

Gokul Pithe

Ingredients:
200 gms of grated coconut for filling
2 liters milk, boiled and reduced to 2 cup -kheer for filling
50 gms sugar or gur  to add to coconut milk cakes for filling

150 gms flour for the batter , 200 ml water for the batter
40 gms ghee for the batter,
pinch of sodium bicarbonate for the batter,
250 gms sugar for syrup,
500 ml water for syrup

ghee for deep frying

Steps:

To make the syrup
Heat the sugar and water in a pan. Simmer until syrup is of a medium thick consistency. Remove from fire and cool. Syrup should be of soft ball consistency.

To make filling
In a pan, fry the coconut, kheer and sugar together until well blended to make filling. Continue stirring to avoid the filling getting stuck at the bottom of the pan. Remove from fire.

To make the cakes
For 25 cakes divide the coconut-kheer mixture into 25 portions.
First roll into balls and flatten between the palms to form the cakes. Powder your palms with flour for ease in forming the cakes.
Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together

Heat ghee in a karai for deep frying. Coat a few coconut-milk cakes at a time in the prepared batter. Deep fry until a rich golden brown colour. Remove from pan with slotted spoon. Drain on paper for a couple of minutes and while still quite hot, immerse in the syrup.