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Showing posts with label festival. Show all posts
Showing posts with label festival. Show all posts

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.

13 November, 2013

Kamranga Goja/Elojehlo

13 November, 2013

Bengalees welcome guests after the immersion of Devi Durga (Bijoya dashami) with lots of sweets and snacks. Elojhelo is one such sweet among them. It hs got a cute name, interesting shape and really yummy. This is also a very delicious tea time snack and can be stored in an air tight container for a long time.
So just enjoy !!


Ingredients:

  • Maida - 2 cups
  • Vegetable oil - 2 tbsp
  • Baking powder - 1/2 tsp
  • Water- for making the dough
  • For Sugar syrup:
  • Sugar - 2 1/2 cup
  • Water - 1 cup

Method:

  1. In a bowl, add maida and baking powder together.
  2.  Now add 2 tbsp of oil and mix well.Make a dough adding little water at a time.
  3. Cover the dough with a wet cloth for an hour.
  4. Now make lemon sized balls from the dough and roll into a small circle.
  5. With the help of a knife, slit along the circle without cutting the edges.
  6. Roll the slited circle/puri tenderly.(See the picture)
  7. Heat oil in a pan and deep fry the kamrangas one/two at a time in low flame until light brown in colour.
  8. Place the fried kamrangas in a tissue paper and allow them to cool.
  9. Now making the sugar syrup- Take sugar and the measured water in a pan and bring it to a nice boil till the sugar thickens to produce bubbles. Turn off the flame and set aside.
  10. Now add the fried kamrangas/gojas /elojehlo into the syrup and let them be their for 30 mins.
  11. In this way the elojhelos will be completly coated with the sugar.
  12. Take them out and store in an airtight container for a month.


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

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