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Showing posts with label Indian sweet. Show all posts
Showing posts with label Indian sweet. Show all posts

09 December, 2013

Malai Chumchum

09 December, 2013

This is a very traditional and popular Bengali sweet/mishti recipe. It is almost like rasogolla but more delicious and mouthwatering. The shape is cylindrical and instead of sugar syrup it is dipped in malai and tastes just awesome. You can make it white like rasgullas or make it colourful like light pink or light yellow and coat nicely with malai or thickened sweet milk.
 
Malai Chumchum! :D

Ingredients:

  • For Chamcham:
  • Milk - 1 litre (full fat or cow's milk)
  • Vinegar / Lemon juice - 1/2 cup diluted with 1/2 cup water/ 1 tbsp
  • For sugar syrup:
  • Sugar - 1 cup
  • Water - 3 cups
  • For Malai syrup:
  • Milk - 2 cups
  • Condensed milk - 4 tbsp
  • For Garnishing:
  • Saffron - few strands
  • Pistachios - few (chopped)

Method: 

  1. Take milk and bring it to a boil. Once it starts boiling, slowly add diluted vinegar solution / lemon juice to it. Stir the milk gently. the milk will curdle and the whey will separate from the milk. Strain with a cheese cloth. Don't make it over dry.
  2. Transfer the cheena  onto a clean flat plate. Knead the mixture with the back of the palm so that it is free of lumps. Make cylindrical shapes out of the kneaded cheena. Keep aside.
  3. Take 1 cup sugar and 3 cups of water in a pressure cooker. When the water starts boiling, add the cheena cylinders. Cook in medium flame for 2 whistles. Let the pressure drop by itself. Open the cooker and keep the chum chums aside with the sugar syrup. 
  4. Take milk in a pan and let it simmer in medium heat till it reduces to half the quantity. Now add the condensed milk and stir well.
  5. Remove from heat. Now add the cooked cheena cylinders/chum chums in the milk mixture. 
  6.  Garnish with chopped pistachios and few strands of saffron.



26 November, 2013

Labanga/Lavang Latika

26 November, 2013

This is another famous bengali sweet. The name labanga latika comes from the clove/long attached to it. This is just a simple puri stuffed with mawa, given a cute shape, locked with a clove,fried and then soaked in sugar syrup. It becomes so soft after frying and soaking in sugar syrup that you would really love the taste of it. So do try out this traditional Bengali sweet and I am sure you all would definitely like it. So, just N'Joy!!

Delicious Labanga Latika!!

Ingredients:

        For the dough:
  • Maida/All purpose flour - 1 cup
  • Ghee/Clarified butter - 2 tbsp
  • Salt - a pinch
  • Baking soda - a pinch
  • Sugar - a pinch
  • Cloves -as needed
       For stuffing:
  • Mawa-1/ 4cup
  • Cardamom powder - 1 tsp
  • Sugar- 3 tbsp(powdered)
  • Raisins - 10 (U can also use chopped nuts - cashews, almonds, pistachios)
     For sugar syrup:
  • Sugar - 1 cup
  • Water - 1/2 cup

Method:

  1. In a mixing bowl, add maida, ghee, salt, sugar. Mix well and knead into a stiff dough slowly adding warm water.
  2. Keep it covered for 1/2 an hour.
  3. Knead once more and make lemon sized balls from the dough.
  4. In a pan, take  sugar and water and heat on medium heat till it reaches medium consistency.Remove from heat and keep it warm.
  5. In a microwave bowl mix all the ingredients under stuffing and microwave for 5-6 mins stirring frequently. Allow it to cool and divide the stuffing into 8- 9 portions.
  6. Take each small ball made from the dough and roll them out in the shape of a circle. Put a portion of the stuffing at the centre.
  7.  Now take two ends of the circle and cover the stuffing by overlaping each other. Now flip it to the other side and wrap two sides on another.Finally put the clove on top to lock them well.Apply pressure gently so that they stick well.
  8. Deep fry the lavang latikas/envelopes in medium heat till golden brown and crisp. Drain on a paper towel to soak the excess oil and dip them in the sugar syrup. Let it soak in the sugar syrup for at least half an hour.
  9. Serve delicious labanga latikas hot or cold.

09 May, 2013

Gulab Jamun - My 150th Post!! :D

09 May, 2013

Gulab Jamun - My 150th Post!! :D

This is my 150th post and so thought of making something sweet. Kyunki har choti-bari khushi mein muh mitha karna chahiye! (Meaning-In every happy occasion, small or big, we should celebrate with something sweet.) Gulab jamuns are one of my family's favourite Indian sweets and there cannot be a better dish to celebrate my achievement with! I have written so many posts on my blog-I still cannot believe it. Well, I hope you like the gulab jamuns! (And don't forget to comment or subscribe! Njoy!)
Gulab Jamun - My 150th Post!! :D
Add caption

28 March, 2013

Gujiya-A Sweet Holi Snack

28 March, 2013

Gujiya-A Sweet Holi Snack

I think you have got to know a lot about Holi from my last post. Gujiya is a fried and sweet snack commonly relished during the colorful festival of Holi. I baked my gujiyas to make them healthy and to give them a twist, instead of the conventional frying. You can also dip the gujiyas in sweet sugar syrup, but I kept mine plain. Hope you like them! (And don't forget to comment or subscribe! Njoy!!)

Gujiya-A Sweet Holi Snack
Gujiyas with a bit of red color


Putting the gujiya in the mould

Ingredients:



  • Maida- 1 cup
  • Sooji/Semolina/Rava- 2 tbsp.
  • Ghee- 2 tbsp.
  • Kismis/raisins - 3 tbsp
  • Almonds - 50 gms (cut into thin slices)
  • Milk (Normal/Cold)- 1/4 cup
  • Khoya/Mawa(For filling)- 50 gms.
  • Sugar- 1/2 cup

Method:

1. Add sooji, maida, ghee and milk in a bowl and mix well to make soft and firm dough.
2. Put khoya in a deep frying pan and fry to a light brown colour adding sugar, kismis and almonds. Let it cool.
3. Take the dough and roll it out in the size and shape of a poori.
4. Take the mould (for gujiya) and place the rolled out dough in the mould. Add roasted khoya and sugar in the middle. Press and close the mould.
5. Place the moulds on the baking tray. Bake at 180 degrees Centigrade for 30 minutes. 
6. Serve garnished with almonds and pistachios( It can also be stored in an air tight container for even a month).

Sending this to : Swathi's Traditional Indian Sweets Event & Giveaway



27 March, 2013

Ras Malai-Holi Special !!

27 March, 2013

Ras Malai-Holi Special !!

Holi is a sacred festival of not only Bengalis but of all Indians. It is the "festival of colors". In Indian mythology, the story goes that a boy named Prahlad emerged victorious against his evil father Hiranyakashyap by worshiping Lord Vishnu instead of his father who forced everyone to worship him. Prahlad was also told to enter a burning fire sitting on his sister Holika's lap. Holika had a boon of not getting burnt but it was applicable only when she went in alone. Holika died and Prahlad came out untouched because of his true devotion. This is the story behind Holi.

Ras Malai-Holi Special !!

Each festival has special customs and with customs comes food. Rasmalai, laddoos, kheer etc. are certain desserts which are common to Holi. I will post some more Holi snacks recipes. Till then, have rasmalai and enjoy! Happy Holi!! (And don't forget to comment or subscribe! Njoy!)




Ingredients:

For rosogollas: (makes 12-15 balls)

  • Milk - 4 cups
  • Lemon juice - 1/4 cup
  • Sugar - 1 1/2 cup
  • Water - 4 1/2 cup

For milk mixture:

  • Milk - 1 litre
  • Sugar - 1 cup or more (according to your taste)
  • Cardamom powder - 1/2 tsp
  • Almonds & pistachios - for garnishing 

Method:

1.Boil milk in a heavy bottomed vessel. Once its boiled, add the lemon juice and you will find that the milk will curdle and the whey will seperate. Then drain it in a thin muslin cloth or handkerchief.
2. Hold it covered with cloth in running water.Drain the excess water by pressing the cloth so that no water remains. 
3. Remove the chana in a plate, add little cardamom powder and knead it gently for 8-10 mins. so that it turns absolutely soft.
4. Make small smooth balls of equal size from the dough.
5. Next make the sugar syrup by placing a pressure cooker in the stove and adding sugar and water. When the sugar dissolves and comes to a boil add a pinch of cardamom powder.
6. Slowly add the paneer/chana balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and a few more minutes.
7. Turn off the heat and remove the lid. The balls would puff off to double the size.
8. Take out the rasogollas  from the syrup and squeeze them lightly and keep aside.

Making rasmalai :

1. In a sauce pan boil milk on low medium heat till it reduces to half.stirring constantly .
2. Add sugar till it dissolves completely. Now add cardamom powder and mix well. You can also add saffron soaked in 2 tbsp of hot milk.(I didn't use saffron)
3.Slide the rosogollas in the mlik and cook for 10 -12 mins.
4. Let it cool. Garnish with chopped almonds and pistachios and serve chilled.

17 January, 2013

Doodh Puli Pithe

17 January, 2013

Doodh Puli Pithe

"Doodh puli " is another famous pithe of Bengal prepared during Poush Sankranti. This sweet delicacy has an outer shell made of rice flour in a half moon shape and stuffed with coconut- jaggery filling. Then they are steamed and eaten with liquid date palm jaggery or boiled in milk. The  date palm jaggery is really tasty and has a beautiful aroma. It is available only during the winter season. I have already shared the recipe of patishapta and here comes the delicious doodh puli. (And don't forget to comment or subscribe !! :D)

You may also like:  Pathishapta for Poush Sankranti

Doodh Puli Pithe

Ingredients:


  • Coconut - 1 (grated)
  • Date palm jaggery - 300 gms
  • Rice flour - 11/2 cup 
  • All purpose flour - 1/2 cup
  • Milk - 1 litre
  • Cardamom powder - 1 tsp
  • Mawa- 1/2 cup

Method:

1. Heat a pan and add rice flour, water and little salt. Stir for 4-5 mins. till it becomes a dough like mixture. Remove from heat and add little flour and knead once again to make a dough.
2. In a pan, add 200 gms of jaggery. When it melts add the grated coconut and cardamom powder and keep on stirring constantly till it turns dry and sticky. Keep aside. The filling is ready.
3.. Make small balls from the dough. Flatten each ball in the palm making a cavity and fill with 1 tbsp of filling    Fold it and seal the edges so that the filling does not come out in the shape of a" puli."
4. Boil the milk for sometime and keep on stirring so that it reduces to half. Now add the prepared pulis in the thickened milk and boil for 10- 15 mins and stir nicely. Add mawa to the doodh-puli mixture.
5. Remove from heat. When it cools a little add the remaining date palm jaggery and serve the delicious "doodh pulis" hot or cold. N'joy!

Step 1 & 2
Step 3 & 4
Step 4 & 5

13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

Date palm jaggery is generally known as khejur-er gur in Bengali. The harvest season in India is celebrated within the months of January-February and are full of wheat, grain, jaggery(gur). In Kerala it is called Pongal, in Assam we call it Bhogali Bihu but in Bengal we call it Poush-Sankranti-marking the movement of the sun from Capricorn to Aquarius. This harvest season marks the start of the 'pithey' and 'patishapta' rush. These are the sweetest and most famous sweet delicacies of the Bengalis. Jaggery and sugar-cane juice are most widely used as the filling in crepes or the outer cover of the patishapta. The juice of the date palm comes from 'Kithul' trees. They are solidified and sold as patalee gur. This is my mother's special recipe. This is also a very special post for me as it is my 100th one. It marks the journey from the day I started this website to the 100th post in my blog. I am going to be posting some more of these Poush Sankranti recipes. So keep reading my blog! (And don't forget to comment or subscribe! Njoy!!)

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling

For the filling

Ingredients:

For the filling:


  • Grated coconut - 3 cups
  • Date palm jaggery(gur)/Sugar - 1 cup 
  • Kheer/Mawa - 100 gms
  • Cardamom powder - 1/2 tsp

For the crepe
For the crepe:


  • Maida/ all purpose flour - 1 cup
  • Semolina/ Suji - 2 tbsp
  • Milk - 11/2 cup
  • Sugar - 3 tbsp
  • Green cardamom - 3 (crushed)
  • White oil - as required

Method:

For the filling

1 Mix the grated coconut with the sugar in a bowl and press it with hand so that the coconut becomes slightly moist. 
2. Put the pan/kadhai in the gas stove and add the coconut/sugar mix (If you use date palm jaggery instead of sugar then melt the jaggery in a pan and then add the grated  coconut) and stir. To it add the kheer/mawa and cardamom powder and stir continuously till it turns a little brownish and sticky.
3. Remove from heat and keep aside.

For the crepes

1. Mix maida/all purpose flour, sugar, semolina, and the crushed cardamoms. to it add the mil stirring continuously to avoid the formation of lumps. The batter should be of flowing consistency, if required can add little more of milk or water. 
2. Now heat a non stick pan with a fine smear of oil (as little as possible) with the gas stove in low setting.
3. Next take a ladle full of batter and pour it on the frying pan and tilt it by moving the mixture so that it spreads evenly into a round shape.
4. Put the filling lengthwise at the center of the crepe. Fold the crepe from both sides and when it turns little brown take it out.
5. Serve the crepes with milk thickened with sugar and pour it over the crepes. Just N'joy! Its really delicious and mouth watering.

Making of filling and batter
Making the crepe with filling inside


Crepes/Pathishapta coated with thick milk

08 November, 2012

Delicious Jalebi for Diwali

08 November, 2012

Delicious  Jalebi for Diwali

Diwali is mostly known as a festival of lights but can also be told a festival of sweets. No Diwali celebration is complete without jalebis, barfis, laddoos,and a whole lot of other home made sweets.
So, try these jalebis.

Delicious  Jalebi for Diwali

Ingredients:


  • Black gram - 1 cup
  • Gobindabhog chawal - 1/4 cup
  • Yellow food colour
  • Sugar - 4 cups
  • A few strands of saffron(soaked in milk)
  • Rose essence - 4-6 drops
  • Green cardamom powder -1 /4 tsp
  • Ghee/Soyabean oil - 2 cups

Method:

1. Soak black gram and the chawal for 4-5 hrs. in water. Then grind it into a fine paste.
2. Add yellow colour and 1 cup of water to the paste prepared and make a thick batter so that no lumps are formed.
3. Cover and keep aside for 2 hrs.
4 .Make a sugar syrup and to it add saffron strands soaked in milk, rose essence and green cardamom powder.
5. Heat oil/ghee in a kadhai. Fill the jalebi batter in a piping bag with a single hole or a thick cloth with a small hole in the centre.
6. Press out round whirls of the batter into the hot oil/ ghee.
7. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup for 2-3 mins.
8 Drain it from the syrup and serve hot arranging in a platter.N'joy!




07 November, 2012

Malai Puri

07 November, 2012



Malai Puri


Ingredients:



  • Maida/Flour - 500 gms
  • Ghee - 100gms
  • Raisins - 150 gms
  • Chironji/sunflower seeds - 50 gms
  • Cherry - 50 gms
  • Cashew - 100gms
  • Milk - 500gms
  • Malai/curd - As required

Method:


1. Make a sugar syrup.
2. Mix milk and malai in maida/flour and cover it for 10-15 mins.
3. Grind cashews and chironji and make a paste.Make a filling by adding raisins to this paste.
4. Make small balls with the maida, milk ,malai mixture and put some filling inside and flatten each ball like puris.
5. Fry the puris in ghee and dip them in the sugar syrup.
6. Serve garnished with malai and cherry on top.


01 November, 2012

Lau-er Barfi/ Bottle Gourd Barfi

01 November, 2012

Lau-er Barfi/ Bottle Gourd Barfi

Ingredients:

Lau-er Barfi/ Bottle Gourd Barfi
Lauki Barfi

  • Lau/Bottle Gourd-3-4 cups (Grated)
  • Semolina- 2 tbsp.
  • Green cardamom-1/4 tsp.
  • Khoya kheer- 1/2 cup
  • Sugar-1/2 cup
  • Salt to taste
  • Raisins
  • Chhana/Paneer-1/2 cup
  • Ghee-1/2 tbsp.


Method:

1. Strain the water from the gourd. Heat ghee in a pan and the bottle gourd pieces.
2. Once the gourd pieces dry out, and the pieces become golden brown add semolina, salt-sugar, khoya kheer and paneer. Add cardamom powder.
3. Remove from flame when the mixture gets hardened .
4. Spread half of the ghee over the plate and put the rest of the ghee in the barfi mixture. Let it cool.
5. Cut out diamond (Barfi) shaped pieces from the mixture. Garnish with raisins..

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