Mishti Doi

Mishti Doi

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt 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. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt 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. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Kalakand

Kalakand
Ingredients 
Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

Khejur Gurer Sandesh (Sandesh made out of Date jaggary)

Khejur Gurer Sandesh (Sandesh made out of Date jaggary)

Ingredients:
Full fat milk: 2 liter
Juice of  a lemon
Gur: 6 tbsp
Method
First you need to boil the milk and then pour the lemon juice. Mix and stir. The milk will curdle, keep on boiling till a clear whey separated from the cheese.
Pour this in a muslin cloth and wash under running water to get rid of the lemon smell.
Tie the loose ends of the cloth and hang to drain all the water. Keep the cottage cheese on a flat surface and keep something heavy on top to drain out water completely.
After a hour take this cheese in a flat plate. And start kneading with  your palm. Once the cheese becomes smooth (approx 5 minutes) Add the jaggery and  kneading the dough for another couple of minutes.
Take this in a non-stick pan and on very low heat cook this for 5 minutes. Do this by stirring the dough continuously. Don’t panic if you find the dough  little soft, it will harden as it cools.
To give shape to the sandesh use the stone or terracotta moulds. Press a little bit  to transfer the design.

Notun gur or Khajur gur (Date jaggary) payesh.

Notun gur or Khajur gur (Date jaggary) payesh.
This jaggary is produce only  in Bengal. It is also called “Noton Gur” in Bengal or “New Jaggery” and is only extracted from the date trees during the Winter months.
This is a Bengali Special Sweet dish Recipe . What makes it  special is the use of date Jaggary or Notun gur as sweetener instead of sugar. And is made most in winters as the juice from the date tree is extracted only in the winter months and made in to date jaggary or Notun gur.
Ingredients
1 liter milk
1 cup grated date jaggary or add according to the sweetness
1/2 cup gobindo bhog rice or broken basmati rice
2 tbsp rasins
2 tbsp broken Kaju
2 green cardomon crushed
2 bay leaves
A pinch of salt for balancing the sweetness.
Method
Wash and dry the rice. Boil the milk with bay leaves for 10 minutes on a slow flame. Now add the rice and cook it for 10 minutes stirring it periodically. Now add a pinch of salt, raisins, crushed green cardamom and Kaju and boil it till the rice has cooked and the milk consistency has become thick. Now add the grated date jaggary according to the sweetness required. Keep on stirring on a slow flame till the jaggary has dissolved. Garnish it with grated jaggary from top.  It is ready to be served  hot or cold.

Banana kheer with date jaggary and desiccated coconut

No cooking instant healthy sweet dish....

Banana kheer with date jaggary and desiccated coconut
Ingredients
3 ripe bananas mashed
1 ripe banana finely chopped
1 Dabur coconut milk pack
1 pinch of salt
2 tbsp honey
2 tbsp date jaggary or put according to the desired sweetness
2 tbsp desiccated coconut
2 dry figs chopped
2 seedless dates chopped
1 tsp broken Kajus
1 tsp raisins
2 pinch of cardamom powder
1 tbsp date syrup ( jhola gur known in Bengal) ( optional ) for garnishing

Method
Take a bowl and add the mashed and chopped bananas and coconut milk. Mix it well. Add the jaggary, honey and salt. Mix well and then keep adding the remaining ingredients except for the date syrup one at a time while mixing. Mix it well. Cool the kheer or have it as it is. Garnish it with date syrup. Enjoy the healthy sweet dish after any meal.

Chandrapuli

Chandrapuli

Chandrapuli is a mouth watering sweet of Bengal. It is named Chandra puli as the shape is made into  half moon shape..

Ingredients:

1 Coconut  grated
1 cup Khoa
1 cup Paneer
1/4 cup Sugar  or as per taste
1/2 tsp Cardamom  powder
Pinch of salt

Method:

Grind the coconut in to fine paste.
Take a vessel and put the coconut  paste add sugar and pinch of salt, stir it for 5 minutes. Add paneer and stir for another 5 minutes and then add khoya and cardamom powder. Stir well till the ingredients mixes well and all the sides of the pan starts to leave. Take of the fire. While still warm give the sweets the desired shape in the mould....

Malai Chumchum

Malai Chumchum
Ingredients
1 liter milk
1 tsp of citric acid
1 tbsp of fine suji
1 tsp of maida
1/2 tsp of sugar
2 cups of sugar
1 cup of water
1/2 tsp rose essence
1/2 cup of fresh cream
2 tbsp condensed milk
Glazed cherries for decoration

Method
Add the citic acid to 4 tbsp water and keep aside. Boil the milk. Once the milk boils add at citric acid water and let it boil for a minute and switch off the flame. Let it stand for 5 minutes. All the paneer will float up. Drain the whey out. Pour cold water over the paneer.  Hang the paneer till all the water drains out. Take a cooker and add 2 cups of sugar and water. Let the sugar dissolve. While the sugar syrup is boiling, take the paneer on a plate and add maida, 1/2 tsp sugar and suji. Knead the paneer very well with the help of your palm at least for 5 minutes. Or knead until all the paneer comes together and will form a dough. Boil the sugar syrup to string consistently. To check make one small ball and drop it in the sugar syrup. The ball should not break. If it is breaking then add 1/2 tsp of maida and knead it well.  Make around 14 small balls. Flatten the balls with your hand. Add the flatten balls in the sugar syrup on high flame. Close the lid and give one whistle. Immediately take the cooker under the tap and pour cold water to release the steam. Now put the cooker back without the lid on slow flame for 5 minutes. Take the cooker off the gas. Take out the  chum - chums on the plate and cool it. Take the fresh cream and beat it till becomes stiff. Add the rose essence and condensed milk and mix it well. Take a disposable piping bag and put the cream in the bag. Cut the tip and with the help of the piping bag pipe out the cream on top of the chum - chumps. Garnish it with glazed cherries...
Note :-  Keep the sugar syrup for other sweet dish.

Instant Jalebis

Instant Jalebis

Ingredients

2 cup Rice flour

1/2 cup Gram flour / Besan

1 pinch of Salt

2 tbsp Curd

1/2 tsp Eno

2 drops Kesar food colour

3 cups of Sugar

2 cups of water

1 cup or more Water for the batter

Oil  + Ghee to fry

Method

Take a pot, add sugar and water to make the sugar syrup. Boil the sugar syrup to one string consistency. Keep it aside. Take a mixing bowl. Add the flours, salt and food colour. Mix it. Add  the curd and water little at a time beating it well for 5 minutes to make a semi liquid batter. Add Eno and mix it. Let stand for 10 minutes. Take a flat pan. Add oil and ghee 50:50. Let the oil heat. Add the batter in a plastic bottle with a small hole in the lid. Take the bottle and Press the bottle for the batter to be poured in the hot oil in concentric circular motion to make the jalebis. Fry the jalebis and dip  it in to the hot sugar syrup and keep it on a serving plate. Serve hot.

Strawberry Shrikhand

Strawberry Shrikhand
Ingredients
8-10 medium sized strawberries
2 cups of hung curd
3/4 cup powder sugar
2-3 tbsp honey
1/2  cardamoms powder
finely sliced Almonds
1/2 tsp pistachio powder
Saffron strands
Method
Take the hung curd into a mixing bowl. Slice the strawberrie and put them in the blender. Purée the strawberrie and add the purée to the curd. Add sugar, honey and cardomom powder. Whisk the curd well. Put the shrikhand in the container and keep it in the freeze.  Sprinkle with pistachios powder, saffron strands and almonds before serving...

Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...

Healthy Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...a baked fusion recipe for Holi

Ingredients for the Bread
2 cups whole wheat
1 cup Simolina
1 cup Oats
1/2 cup Maida
300 ml Milk or more
4 tbsp sugar
2 tsp Yeast
2 tbsp Ghee
1/2 tsp Salt
Method
Mix all the dry ingredients. Take Luke warm milk mix sugar and yeast. Let it rise. Make a soft dough with the yeast milk. If needed add more milk... Add the ghee and knead it for 5 minutes. Keep it cover till it rises.

Ingredients for the Stuffing 
250 grams Mava
2 tsp Thandai powder
2 tbsp sugar
2 tbsp Raisins
2 tbsp Almond flakes
Few strands of saffron
1/2 tsp Cardomom powder
1/2 tbsp ghee
Method
Take Ghee and heat it. Break up the Mava and add to the ghee. Add cardomom powder, Thandai powder, saffron, raisins and Almond flakes. Mix it. Keep on stirring occasionally on low flame till the Mava becomes a bit dry and starts to leave the sides of the vessel. Take of the gas and keep it aside.

Ingredients for sugar syrup
1 cup sugar
1/2 cup water
Few strands of saffron
Method
Boil all the ingredients till the syrup reduces and becomes a bit sticky.

For the Gujjyas
Take the dough and knead it again. Roll the dough and cut circles out of the sheet with a cutter. Add filling and fold one side to the other side. Press it and fold the edges. Brush the tray with ghee. Keep the Gujjyas and brush ghee on the Gujjyas too. Garnish with almond flakes, saffron and Pistachio powder. Keep it for 20 minutes.... Bake in a pre heated oven for 30 minutes at 180 degrees. Take it out of the oven and pour hot sugar on the baked Gujjyas and Enjoy.......

Sweet Potatoe Pantuas

Sweet Potato is one of my favourite vegetable. In Bengal ranga aloor  pantua (Sweet Potato Sweet dish) is very popularly made in every household. Sweet Potato is boiled, peeled and mashed. Then flour and milk powder is added and a dough is made. Small portion from the dough is then taken, Khoya is stuffed in the centre and then an oval shape is given to the dough. It’s then fried and added to the sugar syrup. It’s best eaten after 2 to 3 hours. 

For Sugar syrup
Ingredients 

2 cups Sugar
2 cups Water
2 of Cardomom  pods

Method
In a deep bottom pan, heat the water, bring it to boil and add the sugar.Stir it till the sugar melt away. Add 2 pinches of Cardomom powder to the syrup. Lower the heat and let it thicken till the syrup become really thick or should have two string consistency.

For the Sweet Potato Pantuas
Ingredients
500 grams Sweet Potato boil and mashed
2 tbsp Khoya or 3 tbsp Milk powder mixed in little water to form a dough
2 tbsp Milk powder
1/2 tsp Cardomom powder
2 tbsp All purpose Flour
A pinch of Salt
Ghee and oil mix for deep frying

Method
Add flour, milk powder and salt to the mashed sweet potatoes. Knead it really well to form a smooth dough. Apply little ghee or oil on your palms.  Make equal portions and make lemon size balls.
Take Khoya. Add cardomom powder and mix it with Khoya or take the milk powder paste and add the cardomom powder and milk it.  Take one mashed potato ball. Flatten it, stuff it with a pinch of khoya or milk powder paste. Roll it tightly and make a smooth ball. Give it a oval shape. Repeat this process. Heat oil and ghee together. Lower the heat to the medium and deep fry the Pantuas.
Once fried to deep brown in color, add  the Pantuas in warm syrup. Let the Pantuas soak for some time in sugar syrup. Take a flat bottom dish, and keep the Pantuas in the dish. Pour in some syrup. Keep it for 2 hours before serving.

Jhatpat Microwave Mango Barfi...... In 10 minutes

Jhatpat Microwave Mango Barfi...... In 10 minutes
It is sugarless....
Ingredients
1 cup Mango pulp
1 cup Milk Powder
1 cup Home made Paneer
1/4 cup cream
2 tbsp curd
1/2 tsp Cardomom powder
1 tbsp Almonds flakes
1 tsp Milk Masala powder
1 tbsp Ghee
Method
Take a microwave bowl. Add in mango pulp, milk powder, cream, curd and paneer. Set the microwave for 10 minutes. Put the bowl in the microwave. After every 2 minutes take out the bowl and stir. After 5 minutes add cardomom powder, 1/2 tbsp almond flakes, ghee and 1/2 tsp milk masala powder and stir. After 10 minutes..... The mango pulp will reduce and will be thick in consistently. Take a plate, apply ghee on the plate. Spread in the mixture and give it a square shape. Sprinkle remaining Almond flakes and Milk masala powder on top. Keep it in the fridge for 15 to 20 minutes.., cut in pieces and serve...

Mango and Coconut Poli

We all had Puran Poli made out of Chana dal.. This is my version of Poran Poli with Mango and Coconut filling... Try it and ...........
Mango and Coconut Poli
  Mango and Coconut Poli filling.....
Ingredients
1 cup ripe Mango cubed and pulped
1/4 cup desiccated coconut
1/4 tsp cardomom powder
1 pinch of salt
3 tbsp sugar (Sugar according to the sourness of the mangoes)
Method
Take a pan. Add all the ingredients and on a low flame keep stirring the mixture till all the ingredients incorporates well. Take a small pinch of the filling and try to form a ball. If it forms a ball then take of the gas and cool it and keep it aside.

Dough
Ingredients
250 gram Fine flour
1/4 tsp salt
Cold water
1 tbsp oil
Method
Take a bowl. Add the flour, salt and oil. Mix the flour. Add water and knead the semi - soft dough. Cover and keep for 30 minutes.

Mango Cream to serve with the Poli
Ingredients
1 cup Amul cream
2 tbsp sugar
1 /2 cup mango cut into pieces
Method
In a blender add the cream and sugar and blend it. Add the mango pieces to the cream and mix it. Keep it in the fridge to cool.

Making the Poli
Take the dough and make lemon size equal balls. Roll the dough. Add the filling in the dough. Close the dough with the filling inside. Roll the dough. Take a tawa. Put the rolled dough on the tawa. Add ghee and cook the Poli from both the sides. Once brown from both the side, serve it with mango cream...