Mango Phirni / Aam ki Phirni

 

Mango Firni

Ingredients :

• Mango : 1 large ripe
• Basmati rice : 1/2 cup
• Milk :700 ml
• Sugar :2 tbsp
• Almond/Pesta/cashew : 2 tbsp
• Cardamom powder: 1/4 tsp

Procedure:

1)First in a small bowl take basmati rice or gobindo bhog rice . Wash it and soak it for 45 minutes.After that drain water from rice and spread that rice over a kitchen towel. Let it dry for about 15-20 minutes till all excess water is soaked.

2)Now make a coarse powder in a mixer grinder. Not fine powder.It should be little grainy.Now keep aside.

3)Now in a heavy bottom pan start boiling milk.First boil it in high heat once it is about to spill lower the heat and stir continuously. Let it boil for 10 minutes. Now add rice powder to the milk and stir occasionally.

4)In the meantime chop the mango and in a mixer grinder make a puree of mango. Make a smooth puree. And keep a small amount of chopped mango for garnishing.

5)Cook milk and rice till it’s consistency becomes thick and rice is fully cooked.

6)Lower the heat and add mango puree. Mix it properly.

7)Now add sugar like 2 tablespoons and chopped dry fruits. Add cardamom powder and mix them well. Taste it. If required add more sugar.Don’t make the flame high otherwise milk can curdles.Cook till it comes to your desired consistency.

8)Now put it in serving bowl. Add dry fruits and chopped mango over it for garnishing.

9)Keep it in refrigerator for at least half hour.

Serve cold or at room temperature.

Happy Cooking!!

Kheer Sandesh

Kheer Sandesh

Ingredients:

• Milk : 1 litre
• Milk powder : 1/2 cup (optional)
• Sugar : 4 tsp
• Cardamom powder : pinch
• Rose water: 2 drops 
• Ghee : 1 tbsp

Procedure:
1)  Take a wide heavy bottom pan or a kadai.
      Pour milk and start boiling it.Stir occasionally.
      First boil it in high heat, when it is about to spill,
      put flame in low heat.
2)  Take a small bowl add small amount of milk from
      kadai and add milk powder. Mix it very well so
      that there is no lump.
3)  Add it in hot milk. Keep stirring.
4)  Add sugar.You can add more or less sugar as per
     your taste.
5)  Now stir it continuously so that milk doesn’t get
     burnt at the bottom.
6)  Cook till it dry.In the meantime add cardamom
      powder and 2 drops of rose water.Take a small
      amount of kheer in a bowl.Put your finger in
      kheer, if you feel sticky you need to cook for
     few more minutes.
7)  When you find it not sticky any more. Put it in
      a plate. With the bottom side of a spoon or a
      spatula knead the kheer very well. It will become
      smooth and soft.
8)  Now take moulds , brush a little amount of ghee
     on it.Take little amount of kheer and put it on the
     mould.Lightly press with your finger and scrape
     extra from sides. It will give clean shape.Now
     take out sandesh from mould by pulling gently
     and from one side.
9)  If you don’t have any mould’s, no need to worry.
     Put little ghee in your palm. Rub both hands. Take
     a little portion of kheer. Make a round ball , then
     gently press it.Give a shape like small disc.Put a
     raisin on it.

        Our kheer sandesh is done.


      Serve it cool or chilled.
      Happy Cooking!!
     

Easy Rasmalai Recipe

Easy Rasmalai

Ingredients:

• Milk: 1/2 litre
• Sugar: 2-3 tsp
• Cardamom powder/Elaichi powder: 1/2 tsp
• Almond: 6-7 finely chopped
• Pistachio: 6-7 finely chopped
• Saffron /Kesar: few strands
• Food color/ kesar color : pinch
• Rasgulla/Rosogolla : 16 pieces (i used canned rasogolla)              

Procedure:
   
       1. In a wide heavy bottom pan  boil milk. Add kesar and boil it.
       2. After few minutes add elaichi powder,pinch of food color and sugar.Add
           more or less sugar as per your taste.
       3. Boil milk for another 10-15 minutes.Add all dry fruits.Don't make it thick.
           Milk should be light that will help rasgulla to absorb well.Turn off the heat.

       4. Now take out rasgulla from sugar syrup and press rosgulla softly with both

           palm and squeeze out extra syrup.

       5. Put all the rasgulla in milk and wait for 3-4 hours.Now it is ready to serve.

          Serve it cool.

          Happy Cooking!!

         

Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     Happy Cooking!!

Malai ChamCham

malai chomchom

Preparation Time : 1 hour
Cooking Time : 1 hour

Ingredients :

• Milk : 6 cups +2 cups
• Lemon : 1
• Maida : 1 tsp
• Sugar : 2 cups + 4 tbsp
• Water : 5 cups
• Elaichi : 3 crushed
• Pistachio : 5-6 
• Saffron : pinch

Procedure :

1) In a heavy bottom pan boil milk, stir occasionally, making sure not to burn
    milk.As the milk comes to a 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 ,turn off the heat and let it sit for 4-5 minutes.

2) Now drain the chana using a strainer line with a cheesecloth or muslin cloth.
    Next lightly rinse the chana with water to remove the lemon taste and let it
    drain.Squeeze out  the excess water from the chana.
 

3)  Once the chana is drained, place on a dry, clean surface and knead the
     chana for 15-20 minutes until the chana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida.Knead the chana with the
     heel of your palm .The chana will become smooth and your palm will  be
     little oily from the fat of the chana.

4)  Take small portion of it and roll into small balls between your palm. The
      balls should be smooth and firm.Now give Chamcham an oval shape and
      place it on a plate. Prepare all Chamcham balls.Approximately 9-10
     chamcham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 5 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.let it boil for 5-6 minutes.Syrup should be thin.

6)  Add all raw chhana  to the 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  the heat and wait for 10-15 minutes.

7)  Only take out Chamcham with no sugar syrup and put it in a bowl.

8)  Make kheer / malai in a small pan.Add 2 cups of milk and boil it. Stir continuously .
     Other wise milk will burn at the bottom.Boil milk till its volume become half.
     Add 4 tbsp of sugar and stir it still it dissolves in milk.Turn off the heat and let
     it settle down for 3-4 minutes.

9)  Now pour kheer/ malai over chamcham in the bowl. Garnish with 5-6 finely
     chopped pistachios and saffron. Add 1/2 tsp of rose water over chamcham.

     Serve it chilled or warm.

Hridoy Horon Pithe

hridoy horon pithe

Preparation Time : 1 & 1/2 hour
Cooking Time : 1 hour

Ingredients :

• All purpose flour / maida : 1 & 1/2 cup
• Ghee : 1/4 cup
• Salt : pinch
• Baking soda : 1/8th tsp
• Baking powder : 1/8 th tsp
• Milk : 1/2 cup
• Sugar : 1 cup
• Water : 1 & 1/2 cup
• Saffron : pinch
• Cardamom : 2 crushed
• Vegetable oil : 1 cup

Procedure :

1) In a bowl take flour ,pinch of salt ,baking soda and baking powder. Mix them
    well. Add ghee and mix it well with flour. Knead it for 10 minutes with your
    palms. Now add milk and knead them well.Make a soft dough.Keep it aside
    for atleast 30 minutes.
2) Now take a pan and boil water and sugar . Add crushed cardamom .Make thick
    syrup. Keep it aside.
3) Divide the dough 5-6 balls and roll each balls into very thin flat bread.
4) Fold the flat bread as paper fan and fold in half. Seal inside with wet finger and
    fold  the open edges opposite way to make a heart shape and seal with water and
    cut the excess part.

5) Heat oil in a frying pan and fry pithe on medium heat till its colour changes to
    golden brown.
6) Soak them in warm sugar syrup for at least 1 hour. Take them out from syrup .
    Garnish them with saffron.

    Enjoy Hridoy Horon Pithe.

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.

Nolen Gurer Sandesh

nolen gurer sandesh

Preparation Time : 2 hours
Serves : 10

Ingredients :

• Whole Milk : 1 & 1/2 litre
• Lemon juice : 1 large
• Sugar : 4 tbsp
• Gur  :1 cup grated
• Elaichi powder : 1/2 tsp
• Raisins : 20-25

Procedure :

1)  In a heavy bottom pan boil milk, stir 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 chana
    for 15 minutes until the chana is  almost rolls into smooth soft dough .Knead
    the chana with the heel of your palm .The chana will look like a smooth  dough.
    You can also knead it with blender.

4) Now add sugar, gur and elaichi powder and again knead for 5 minutes till gur
     and sugar properly mix with chana.

5) Take a non stick pan add chana .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 stirring for 5 minutes.Switch off
    the heat and take it out on a plate or bowl.  Cover and keep it in refrigerator
    for atleast an hour.

6) Now take out from refrigerator and make sandesh.Give shape as you like.

    Garnish them with raisins.

    Serve chilled.

Christmas Fruit Cake

fruit cake

Preparation Time : 1 hour
Baking Time : 1 hour

Ingredients :

• All purpose flour / maida : 2 cups
• Melted butter : 1/4 cup
• Baking powder : 1 tsp
• Baking soda : 1 tsp
• Egg : 4
• Sugar : 1 cup
• Vanilla essence : 1 tbsp
• Fruit cake mix : 1 lb

Note : You can also use dry fruits.

Procedure :

1) Take two large mixing bowl. In one bowl take all purpose flour / maida,melted
     butter ,baking powder and baking soda. Knead them well for 30 minutes.
2) In second bowl take egg , vanilla essence and sugar. Beat it for 10 minutes with
     a blender.
3) Add flour to the beaten egg. Mix them well.
4) Add fruit mix to the batter and mix them well.Make a thick batter.
5) Now prepare cake pan by greasing it with butter all over or place a parchment
    paper.
6) Pour the cake batter to the pan and press it to make the top even.
7) Bake it in a preheated 300 degree F  oven for about 1 hours. Check with an
    inserted tooth pick after 50 minutes and remove it as soon as it comes out clean.
8) Let the cake cool completely before you remove it from the pan.

    Make and enjoy fruit cake for Christmas.

Malpua

malpua

Preparation Time : 1/2 hour
Cooking Time :1/2 hour

Ingredients:

• Maida : 1/2 cup
• Suji : 1/2 cup
• Banana : 1 medium
• Sugar : 3 tbsp + 1 cup
• Khoya kheer : 1/2 cup grated
• Raisins : 2 tbsp
• Milk : 1 cup or more
• Water : 2 cups
• Ghee : 2 tbsp
• Cardamom : 4
• Baking soda : pinch
• Vegetable oil : 1 cup

Procedure :

1) In a bowl take maida,suji,smashed banana,khoya kheer,sugar,raisins,Pinch of
    baking soda, milk and sugar.Mix them well so that there are no lumps in it.Make
    the batter not too thick nor thin .Keep the batter in room temperature for at least
    1/2 hour.

2) Take a heavy bottom pan add water , 1 cup of sugar, crushed cardamom and let
     it boil for 8-10 minutes.Turn off the heat and let it cool down to room temperature.

3) Now in a frying pan add ghee and oil and heat it.Now pour one big spoon full
    batter in hot oil one at a time and fry both sides till golden brown.

4) Now soak each malpoa into sugar syrup for 1-2 minutes and take it out from syrup
    and put it in a seving plate.

Serve it warm or chilled.

Bengali Style Sweet Boondi

sweet boondi

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes
Serves:6-7

Ingredients :

• Besan/Gram flour :1 and 1/2 cup
• Water for batter : 1 and 1/4 cup
• Red food colour : 1 drop
• Sugar : 1 cup
• Water for syrup :2 and 1/2 cup
• Cardamom : 3-4 crushed
• Rose water : 1tsp
• Vegetable oil to deep fry

Note:

 (The critical part of boondi making is to use the right kind of utensil

   for the batter to drop through the holes into the hot oil to form the

   little pearl shaped fried balls.To accomplish this you need to use a

   strainer or perforated ladle (in bengali we call it jhanjri) that has
   several round holes on the surface.)

Procedure:

   

1) In a pan put 2 and 1/2 cup water and sugar and bring to boil on high heat.
    Add crushed cardamom and rose water.When sugar melts down and syrup
    becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.
    If required add little water.

3) Heat the oil in a frying pan.

4) Hold the perforated ladle/ jhanjri above the oil over the center of the frying
    pan with one hand. With your other hand pour some of the batter onto the
    perforated ladle to cover all of the holes without  spilling over the edge
    of the perforated ladle.

5) The batter will start dropping through the holes into the oil. If the batter

    doesn’t drop right away through the holes, pour the batter on the skimmer

    back into the batter bowl, mix a little more water to the batter and start

    again. Drop enough boondi into the oil  so they just cover the surface of

    the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

    and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy. 

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

    oil to drip back into the frying pan) and put them directly into the warm

    syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

    Repeat the process of making boondi and adding to the syrup with rest

    of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for 1 hour
    or more. 

Bengali Langcha

bengali langcha

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

Ingredients :

• Chana : 2 cups
• Maida : 1 tsp
• Basmati rice flour : 1 tsp
• Khoya kheer : 1 cup
• Jaiphal-javitri powder : 2 pinch
• Baking soda : 1 pinch
• Nakul Dana : 15 or more
• Sugar : 2 tbsp
• Mustard oil : 1 tsp
• Cardamom : 5-7 crushed
• Vegetable oil for deep frying
• Ghee : 2  tbsp heaped or you can fry langchas in ghee only.
• Water : 5 cups + 2 cups 
• Sugar : 2 cups + 1 cup

Procedure :

1) First on a flat surface like kitchen slab, put chana ,khoya  kheer,2 tbsp
    sugar, baking soda, javitri and jaiphal powder.Knead it well with the
    help of both palms for 10 minutes so that there are no lumps in the
    mixture.
2) Now add maida and basmati rice powder. Again knead for half an
     hour.You have to make a soft dough.
3) Now you have to take mustard oil in both palm and knead the dough
     very well for another 10 -15 minutes.The dough will remove oil.
4) Now in a plate put 1 tsp of musard oil and spread it .
5) Now put a heavy bottom large pan and pour 5 cups of water and 2 cups
    of sugar. Boil it.Add 4-5 crushed cardamom and boil it for 8-10 minutes.
    Now make heat very low so that syrup remains warm. Make it light syrup.
6) Take another small pan and pour 2 cups of water and 1 cup of sugar or
     little less than 1 cup and 2 crushed cardamom.Let it boil and make thick
     syrup. Turn off the heat.
7) Now make equal size round balls out of the dough,put 1 nakul dana inside
    the balls,  then  shape them into long cylinders, the shape of langcha. Roll
    the dough with your palms on the slab to make them even and smooth.
    Cover the raw langchas with a wet kitchen towel .
8) In a frying pan heat 2 tbsp ghee and 1 cup oil . Now lower the heat to
    medium -low.
9) Now add 5 langchas in hot oil and fry in low heat evenly on all sides till
    its colour changes to dark brown. While frying langchas will increase in
    size so either use very  large pan or fry in small quantities. Do not over fry
    it will burn.
10) Now put the fried langchas in light syrup and stir continously in it for
      15 minutes. This will help the langchas to be soft inside and its outer
      surface will be little crispy.
11) Atlast take out langchas from light syrup and put it in thick syrup .let it
      there for 10 minutes.Remove from syrup.
     Serve langchas warm or chilled.

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.

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.

Rasamalai

rasamalai

Preparation Time :1 - 2 minutes
Cooking Time : 40-45 minutes
Serve : 4-5

Ingredients :

• Whole milk : 500 ml
• Rasgulla : 8-10 (Canned rasgulla can be used,or you can make them.)
• Cardamom : 2-3 crushed
• Saffron strands : 7-8
• Sugar : 1 tbsp or you can add more
• Pistachio : 1 tbsp finely chopped for garnishing

Procedure :

1) Boil milk in a pan for 30 minutes in medium high heat.Stir continously
    till its volume reduces to 3/4 th of its original volume. Scrape off the
    cream that will collects on all sides of the pan.
2) Add crushed cardamom and saffron strands. Boil milk for 5 minutes.
    Reduce the heat.
3) Remove rosogolla from syrup and squeeze extra syrup from it.
4) Add rosogolla to the milk  and add a table spoon of sugar. Taste if you
    need more sugar.Cook for 2 minutes. Turn off the heat.

    Garnish it chopped pistachio and serve chilled.

Couscous Payesh

couscous payesh

Preparation Time : 3-4 minutes
Cooking Time : 30 minutes
Serves: 4

Ingredients :

• Couscous : 1/2 cup
• Whole milk : 500 gm
• Tejpata / Bay leaf : 2 medium
• Sugar : 6 tbsp (You can add more or less as per your taste)
• Cardamom : 4 crushed
• Cashew nuts :4-5 broken
• Raisins : 5-6 

Procedure :

1) In a pan boil milk for 15 minutes in high heat and stir continously, otherwise
    milk will overflow.

2) Now add bay leaf and boil for another few minutes till sweets aroma comes
    out.

3) Now add couscous to the milk.Boil for 5 minutes.

4) Add Sugar ,mix it well and cook for another 5-10 minutes.Stir continously

5) In the mean time add crushed cardamom.Turn off the heat.

    Put it in a bowl and let it cool and garnish it with cashew nuts and raisins.

    Serve chilled.

Fruit Custard

Fruit Custard 

Preparation Time : 15-20 minutes
Cooking Time : 30 time
Serves : 4

Ingredients :

• Whole milk : 500 gm
• Custard powder : 2 tbsp (strawberry flavor is used in this recipe ,you can use other flavor as per your taste )
• Sugar : 4-5 tbsp (You can add more or less as per your taste)
• Banana : 1 small cut into small pieces
• Pomegranate: 2 tbsp
• Mango : 1 cup cut into small pieces 
• Apple : 1 medium peeled and cut into small pieces.
•  You can add different fruits of your choice.
• Finely chopped Dry fruits of your choice used for garnishing 

Procedure :

1) In a pan pour milk and boil it in high- medium heat for 15- 20 minutes.
2) In the mean time, take a small bowl pour 3-4 tbsp of warm milk and mix 2 tbsp custard powder. Make sure that there are no lumps in the paste and keep aside.
3) Now add sugar to the boiling milk and stir continously.
4) Now reduce the heat to medium and add custard paste in the milk.Stir continuosly to avoid the forming of lumps in the custard.
5) Cook till custard is light consistency as after cooling it will become thick.
6) Turn off the heat and let it cool.
7) Now add fruit chunks ,mix well and keep it in refrigerator for atleast 1 hour. Keep a little amount of fruits for garnishing.Now it is ready to serve. 

Put it a serving bowl.Put fruit chunks and sprinkle finely chopped dry fruits over the custard.
     

Serve chilled fruit custard.

Happy Cooking!!

Caramel Custard

caramel custard

Preparation Time :120-25 minutes
Cooking Time : 40-60 minutes
Serve : 4

Ingredients:

• Evaporated milk: 1 cup
• Heavy cream (fresh cream or double cream): 1 cup
• Eggs: 3
• Vanilla extract: 1.5 tsp
• Sugar: 3/4 cup (or as per taste)
• Sugar for caramel: 2/3 cup
• Hot water as needed

Procedure:

1) Put a pot full of water to boil.

2) Pre-heat oven to 350F (175C).

3) In a non stick pan add the sugar for caramel . Let it cook. Do not stir,
    if needed carefully rotate the pan.   As the sugar change the color to
    golden, switch off heat. Very carefully pour the sugar syrup to the
    baking dish or individual ramekins, to coat the bottom. Set aside the
    baking dish or ramekins.

4) Beat eggs and evaporated milk with a hand whisk. You need not to
    beat it to form any bubbles. Just mix it well, so the milk and eggs
    are well incorporated.

5) Add vanilla extract and sugar, mix well. Taste the mixture and if
    needed add more sugar. Add heavy whipping cream (or fresh cream
   or double cream) and mix gently to a smooth mixture.

6) Strain the mixture through a strainer. Pour mixture into the caramel
    coated baking dish or ramekins. Place the baking dish or ramekins
    on a large baking tray. Put the baking tray in the preheated oven.
    Carefully pour the hot water in the baking tray upto an inch of depth.
    Bake for 40-60 minutes or till set. If you are using small individual
    ramekins, then it will take 40 min. If you are using a 9 inch round pan,
    then bake for 60 minutes.

7) Take out the baking tray from oven, let it cool down. Carefully invert
     the flan onto the serving plate, drizzle sugar syrup and enjoy.
     Serve the caramel custard either warm or cold.

Semiya Payes/ Vermicelli Kheer

semiya payes

                         

Ingredients :

• Semiya / Vermicelli : 1/4 cup
• Ghee : 1 tbsp
• Whole Milk : 3 cups
• Milk powder :1/2 cup
• Sugar : 5-6 tbsp
• Cardamom : 2-4 crushed
• Tejpatta / Bay leaf : 1 medium
• Cashew nuts : 4-5 tbsp broken
• Raisin : 4-5 tbsp

Procedure :

1) Take a large pan and add milk and boil it. Reduce the flame, add
     bay leaf and crushed cardamom . Stir the milk for 15 minutes so
     that the volume get reduced to 1/3 . Take out 1/4th cup of milk 

     and keep it in a bowl.Add milk powder to the 1/4 th cup of milk.

     Mix it well.Now pour it in the pan.
2) At the same time take a small frying pan and ghee and heat it. Add
    cashew nuts and raisins and fry them for 2-3 minutes in medium heat
    and keep aside.
3) Add little ghee and heat it. Now add semiya and fry them untill it
    become golden in colour.
4) Add this fried semiya in the boiled milk.And continuousle stir it till
    semiya is almost done.
5) Now add sugar mix them well and for another 5 minutes. Now turn
    off the heat.
6) Sprinkle pinch of cardamom powder,fried cashew nuts and raisins,
     mix them well and pour them in serving bowl.
    Let it cool down and refrigerate it for atleast half an hour.
    Serve it.

Rajbhog

rajbhog

Ingredients :

• Paneer /Chhana : made from 1 litre
• Sugar : 2 cups + 1 tbsp
• Kesar / Saffron : 1/2 tsp soaked in 1 tbsp+ 1 tsp milk
• Suji / semolina : 1 tsp
• Maida/ all purpose flour : 1 tsp
• Milk powder(unsweetened) or mawa: 1/4 cup
• Green cardamom powder: 1/4 tsp
• Pistachio (blanched and chopped): 1 tsp
• Water: 5 cups 
• Green cardamom: 6-7
• Saffron: few strands
• Rose water: 1-2 tbsp

Procedure:

1) Make channa / paneer and drain out all excess water from it.
2) Put chhana/paneer on plate. Add sugar (1 tbsp), semolina, flour
    and saffron to the chhana and mix very well.Mix all the ingredients
    very well.  Knead the dough with heel of your palm for 10 minutes,
    to make a smooth dough.
3) Divide the dough into 10 equal parts and cover the dough with a wet
    kitchen towel.
4) Now take another plate and put milk powder,green cardamom powder,
    pistachio and saffron soaked in 1 tbsp. Mix all the ingredients for the
   stuffing and divide the stuffing into 10 small balls.
5) Stuff the chhana/panner balls with the stuffing balls. Make smooth
    round balls. Cover the chhana balls with a wet kitchen towel.
6) Now make syrup .In a large deep container boil 2 cups of sugar
    and 4 cups of water. Add green cardamom, saffron to the syrup,
    let the syrup boil. As the syrup rolls to boil add the chhana balls
    carefully. Reduce heat, cover the container and cook the chhana balls.
   Cook the chhana balls for 40-45 min. In between add 1 cup of warm
   water to keep the consistency of the syrup right. Make sure you are
   using a large enough container to accommodate all the chhana balls
   and as the chhana balls are cooked they will swell up to double their size.
7) Switch off heat, remove pan from heat and let it cool down.
    Serve hot or cold