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Patishapta March 23, 2011

Filed under: Bengali Sweets — recipesfrombengal @ 8:42 am

 

Ingredients

For Patishapta:

120gms flour
60gms rice flour or finely powdered rice
pinch of sodium bicarbonate
250 ml milk,
Ghee for shallow frying
For Filling:
100 gms fresh coconut, grated,
100 gms sugar, or gur(jaggery)
100 gms thickened milk/kheer ,
Nuts and raisins, chopped and added to filling optional

Steps:

In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.
In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.
Heat a 6-inch frying pan and grease with a drop of ghee.
swirl pan around so that it is evenly coated with the hot ghee.
Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.
Allow batter to set and cook until the patishapta turns brown.
With teaspoon spread filling half-inch wide across patishapta at one end.
Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot.

 

Gokul Pithe

Filed under: Bengali Sweets — recipesfrombengal @ 8:39 am
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.

 

Doodh Puli Pithe

Filed under: Bengali Sweets — recipesfrombengal @ 8:38 am


Ingredients:
1 coconut.
1 cup sugar.
2 cup Rice flour
2 tblsp.plain flour(Maida)
1 litr milk.
10 gms raisins
10 gms cashewnut
1 tsp. cardamom powder.

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 doesnt come out to get the shape
of ‘Puli’ .

4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly.cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts. Take it out in a serving tray. Serve cold or hot.

 

Puli Pithe

Filed under: Bengali Sweets — recipesfrombengal @ 8:36 am

 

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 st

eam 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.

 

Elo Jhelo

Filed under: Bengali Sweets — recipesfrombengal @ 8:31 am



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.

 

Rasbora

Filed under: Bengali Sweets — recipesfrombengal @ 8:28 am

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.


 

Lobongo Lotika

Filed under: Bengali Sweets — recipesfrombengal @ 8:27 am

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.