Bengali Nolen Gurer Rosogolla

nolen gurer rosogolla

Preparation Time 3-4 hours
Cooking Time : 30-35 minutes
Serves : 10-12

Ingredients :

• Whole milk : 2 lit
• Lemon juice : 4-5 tbsp
• Sugar : 1 cup
• Nolen gur /khejur gur : 1 cup
• Water : 5 cup
• Cardamom : 2

Procedure :

1) In a heavy bottom pan boil milk, stirring occasionally, making sure

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat to medium. In few minutes 

    milk will curdle and cluster of white milk solids will forms.When you see the

    greenish water separating ,take it off from heat.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chana with water to remove the lemony taste and let

    it drain.Squeeze out  the excess water from the chana.Take out the excess
   water firmly press the cloth, or put  the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana.

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 15-16 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 5 cups of water and 1 cup

    of sugar and 1 cup of khejur gur. Keep it at medium high heat and bring
    to boil. Add 2 crushed cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.Then cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

    Your rosogolla is ready. You can seve hot or chilled.

Bengali Style Fish Fry

fish fry

Preparation time : 2 hours
Cooking time : 10-12 minutes
Serves : 7-8

Ingredients:

• Fish : Bhetki / telapia fillet 2 cut into small pieces
• Onion paste : 1/4 cup
• Ginger paste : 1/2 tbsp
• Garlic paste : 1/2 tbsp
• Lemon juice : 1-2 tbsp
• Salt to taste
• Green chilies : 1-2 paste 
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Garam masala powder : 1/2 tsp
• Egg : 2 beaten
• Bread crump : 1 cup
• Vegetable oil  to deep fry

Procedure :

1) Make a fine paste of onion,ginger, garlic and green chilies in a
     blender.
2) Marinate the fish pieces with the onion-ginger -garlic-green chili
     paste,little salt and lemon juice for 15 minutes.
3) Put the marinated pieces in a single layer in a shallow tray.
4) Now again marinated them with corriander powder, cumin powder
    and garam masala powder.Nicely coat all the pieces and keep it
    covered for atleast 1 hour.
5) Take out each fish pieces from marinated spices and drain out
     excess water.
6) Take a small bowl. Beat 2 whole egg with pinch of salt.
7) Take a plate and spread bread crump.
8) Now take one fish piece ,roll it in bread crump ,then dip it in
     beaten egg, take out and again roll in bread crump.keep aside.
9) Now in a frying pan heat sufficient oil for deep frying.
10) Now gently slide the fish pieces coated with egg and bread
     crump in hot oil. Fry it in medium heat till its colour become
     golden brown.

    Serve hot with salads and ketchup.