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Soan Papdi March 23, 2011

Filed under: Bengali Sweets — recipesfrombengal @ 8:23 am

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.

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Bhapa Doi

Filed under: Bengali Sweets — recipesfrombengal @ 8:21 am


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.

 

Rosogolla March 8, 2011

Filed under: Bengali Sweets — recipesfrombengal @ 12:03 pm

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


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.

 

Rasmalai

Filed under: Bengali Sweets — recipesfrombengal @ 12:01 pm

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


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.

 

Mishti Doi

Filed under: Bengali Sweets — recipesfrombengal @ 11:58 am

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

Steps:

1. 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.
2. Put the sugar in another pan and heat it over a low flame to melt.
3. 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.
4. Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
5. 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.
6. When the Mishti Doi has set and is firm, chill for a few hours and serve

 

Sandesh

Filed under: Bengali Sweets — recipesfrombengal @ 10:42 am

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.

 

Nolen Gurer Sandesh

Filed under: Bengali Sweets — recipesfrombengal @ 10:07 am

Ingredients

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


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.