Pati Shapta

patishapta

Preparation Time : 1-2 hours
Cooking Time : 1 hour

Ingredients :

• Coconut : 2 cups finely grated
• Condensed milk : 1 can
• Sugar : 1 cup
• Sooji / semolina : 1 cup
• Maida : 1+ 1 cup
• Milk : 1/2 cup
• Water : 2 cups
• Mustard oil / Ghee: 1-2 tbsp
• Bay leaf : 1 small
• Cardamom powder : 1/2 tsp

Procedure :

1) In a large bowl add 1& 1/2 cup maida ,1 cup sooji ,1/2 cup sugar and 1 cup
    water. Mix them well so that there are no lumps.You can also add milk instead
    of water.Keep the mixture for an hour. Make a medium consistency batter i.e
    not too thin nor too thick and it should be free flowing. If reqiured add more
    water and sugar.
2) In a kadai add grated coconut ,sweetened condensed milk ,1/2 cup milk and
    3 tbsp sugar. In medium heat keep stirring the mixture till its get sticky.
    Coconuts tends to burn easily so keep stirring continuously. Make the mixture
    little dry so that there remains almost no moisture.If you make it completely dry
    and then the filling will become hard to eat.
3) Add cardamom powder to the coconut mixture. Mix them well. Remove from
    heat and keep it aside to cool.
4) Take 2 tbsp of coconut mixture and give it a thin cylindrical shape.
5) Take a non stick pan or tawa and heat it.Cut the upper part of an eggplant and
    keep the stalk intact .Put very little oil or ghee on the pan and spread oil over
    the pan with eggplant head and heat it.
6) Make the heat medium-low. Put 1 large ladle or 4 tbsp of batter over the pan
    and spread it evenly with a bay leaf or you can also use back of your ladle and
    make it an round shape.
7) Before the batter tends to solid put the coconut filling lengthwise at one end of
    the crepe . Now roll the crepe very gently from the filling side towards the inner
    direction. Press it gently with a spatula on both ends so that roll will remain tight.
    Keep it in one end of  the pan for 1- 2 minute and cook it on both sides of the
    patishapta. Now remove from heat put it in a serving dish.

   Serve it warm or cold.

Narkel Naru / Coconut Ladoo

narkel naru

Preparation Time : 10 minutes
Cooking Time : 40-45 minutes
Serves : 30

Ingredients :

• Shredded Coconut :  frozen 340 gm,You can use and grate fresh coconut.
• Whole milk : 1 cup
• Evaporated milk : 5 fl oz
• Condensed milk : 14 oz
• Elaichi /Cardamom: 4 crushed
• Sugar : 2-3 tbsp

Procedure :

1) First thaw the frozen coconut or you can use fresh one.
2) Take a heavy bottom pan and add all the ingredients except cardamom
     powder.
3) Now  put the pan in medium heat .
4) Mix all the ingredients together and stir continously.
5) You can add more or less sugar as per your taste.
6) Add cardamom powder.Stir till the whole milk almost dries up.
    Colour of the mixture will slightly change.
7) Do not dry the mixture too much ,else you can't make round balls. As you
    notice that the coconut mixture starts to come out smoothly from all sides
    of the pan turn off the heat and remove the pan from hot surface. Let it cool
    slightly.When the mixture is warm to touch take 1 tbsp of mixture and start
    making round balls by rolling between your palms .Keep it in a air tight
    container and refrigerate it for 7-10 days.

    Remove from refrigerator before serving.

Aam Sandesh / Mango Sandesh

aam sandesh

Ingredients :

• Full Fat milk: 1 liter
• Mango pulp : 1cup
• Milk powder: ½ cup
• Sugar: 1/3 cup
• Condensed milk: 4 tbsp
• Lemon juice: 1 tsp

Procedure:

 1)  In a heavy bottom pan boil milk, stirring occasionally, make sure
      not to  burn milk. As the milk comes to boil, add the lemon juice
      gradually and stir the milk gently.Lower the heat. Almost in
      seconds you will see the milk curdle and clumps of white milk
      solids forming.When you see the greenish water separating ,take
      it off from heat.Let it sit for 4-5 minutes.

2)  Now drain the chhana using a strainer line with cheesecloth or
     muslin cloth.  Next lightly rinse the chhana with water to remove
     the lemony taste and let it drain.Squeeze out the remaining water
     from the chhana. It is very important that the chhana is drained of
     all excess water. To take out the excess water squeeze the cloth,
     or press the wrapped chhana under a heavy pan for about one hour.

3) After that take the chhana out on a plate and start kneading with the
    heel of your palm. Continue doing this till you get smooth dough and
    your palms feel the softness (approx. 10 minutes). Now mix in the
    sugar and again knead for another 7-8 minutes. At the end of this process
    you will get a little oily and very smooth dough without any lump.

4) Take a non stick pan and mix in the mango pup, chana ,milk powder
     and condensed milk. On a medium low heat start cooking the mixture.
     You need to keep stirring it continuously to avoid burning at the
     bottom, while doing so scrape the sides occasionally.Keep on
     cooking this way till the chana becomes thick and finally  take a
     dough shape leaving the sides of the pan (approx. 15 minutes). Switch
     off the heat and take it out on a plate or bowl.  Cover and let it cool a
     little bit.

5) In the mean time wash the moulds and lightly grease the inside with a
    little ghee (clarifies butter). Pinch the dough and take small portion
    of the makha. Spread this on the mould in whatever form it is.
    Press with your palm and gently take them out of the mould. Repeat
    the process with the rest of the makha.

    Serve warm or at room temperature.
   You can also freeze them for 3-4 days in a covered container.

Bengali Misti Doi

misti doi

Preparation Time : 5 minutes
Cooking Time : 7-8 hours

Ingredients :

•  Greek Yogurt : 24 oz plain
•  Condensed milk : 14 oz
•  Evaporated milk: 12 oz
•  Sugar : 4-5 tbsp
•  Oven proof round /square bakeware

Procedure

1) Mix all ingredients in a bakeware and mix well it very well  in a blender
    so that it contains no lumps.
2) Preheat oven in 300 fahrenheit  and place the bakeware in middle  rack
    in 200 fahrenheit or minimum temperature forat least 1 and 1/ 2 hours.
3) Now switch off the oven and leave the bakeware inside the oven for
    whole night or 7-8 hours.
4)After 7-8 hours  remove the yogurt and place it in refrigerator for an hour.

 Serve it cool.

Kalakand / Milk cake

kalakand

Ingredients:

• Ricotta Cheese – 15 oz
• Condensed Milk – 14 oz
• Chopped Pistachios – 1/2 tbsp
• Cardamom Powder – 1/4 tsp
• sugar :1-2 tbsp (you can add more or less,as per your taste)

Procedure:

 1) In a microwave safe bowl, take Ricotta Cheese,Condensed Milk

     and sugar and mix well.

 2) Make a smooth paste and mash down all the lumps with a help
     of a whisk.

 3) Cook in the microwave for 10 minutes uncovered.

 4) Take out and mix well. Make sure that you loosen the edges.

 5) Put back in the microwave and cook for 8 more minutes, uncovered.

 6) Take out and mix.

 7) Microwave for 2 minutes, stand for 4-5 minutes.

 8) Once done, mix well.

 9) Add in the Powdered Cardamom mix well again.

10) Pour the mixture in a plate.

11) Press down and flatten the mixture.

12) Sprinkle chopped Pistachios on top and press them down to help

       them stick.

13) Cover and allow to set either in the refrigerator for an hour or on the

       counter-top for a few hours.

14) Cut into desired shape and serve.

kalakand