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.

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.

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.