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 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.

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

Kheer ChamCham

kheer chamcham

Ingredients :

• Milk : 1 liter (4 cup)
• Lemon juice : 2-3 tbsp (2 lemons)
• Sugar : 2 cup
• Maida : 1 tsp
• Yellow color - less then 1 pinch
• Mawa - ¼ cup
• Cardamoms - 3-4 (peel and make powder)
• Sugar - 2-3 tbsp
• Pistachios - 7-8 (thinly sliced)
• Rose water - 2-3 drops

Procedure :

 1)  In a heavy bottom pan boil milk, stirring 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 ,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 pressthe wrapped chhana
     under a heavy pan for about one hour.

3)  Once the chhana is drained, place on a dry, clean surface and knead the
     chhana for 8-10 minutes until the chhana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida and 2-3 drops of yellow
     food colour.Knead the chhana 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.Now give Chamcham an oval shape and
      place it on a plate. Like wise prepare all Chamcham balls.Approximately
      9-10 cham cham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 4 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.

6)  Add all raw chhana balls 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)  Take out Chamcham in any big bowl along with sugar syrup. Stuff cham-
      cham when it cools down completely.

8)  Peel cardamom and make powder. Mash mawa very finely with help of a
     spoon. Add powdered sugar and cardamom powder and knead really well.
     Stuffing is ready.

9)  After soaking Chamcham for 3-4 hours and cooling it down, take it out from
    sugar syrup.Chamcham has become cold, sweet and hard. Take when Cham-
    cham  and slit it from center keeping it joint from one side. Keep Chamcham
    in one hand and stuffing it with other hand. Garnish with 5-6 pistachios pieces.
    Like wise stuff all. Chamcham. Sprinkle rose water.

   Chamcham is ready.