|
| Sweets |
| |
 |
Bengali cuisine is rich in preparation of savouries and sweets.
|
| |
| Sweet Parwal |
 |
Ingredients:
Parwal-5-6, Sugar - 500gms, Candy (Michri) - 2 tbls, Khowa kheer - 100 gms.
Green Cardamom- 2(powdered), Yellow colour or Zafran, Silver foil |
Steps:
Remove skin of parwal and deseed with the end of spoon. Steam the parwals just to soften. Mix khowa, candy granules, cardamom powder and |
|
|
colour. Fill parwals with the mixture. Boil sugar in 1/2 liter of water to make the syrup. Add filled parwals in boiling syrup for a few minutes. Remove from heat. Wait till it gets cooled. Decorate with silver foil before serving. |
|
|
| Nikhuti Payesh |
Ingredients:
Cottage cheese (channa)-500gms, Milk-1 lt.
Sugar-1 kg,
Refined flour- 100gm,
Sodium bi carbonate-1/2 tsp,
Black cardamom- 2-3
Ghee-for frying,
Cinnamon- 4-5, Jaitri (mace)- 2-3
|
 |
Steps:
Kneed properly cheese, flour, cardamom, sodium bicarbonate and 1 spoon of ghee together. Make small elongated balls out of the mixture. Boil ghee and fry the balls till dark brown. Boil milk separately adding mace and cinnamon till it condense. Make syrup boiling sugar in water. Keep the nikhuties in the syrup for 2 hours. Remove the balls with a strainer and dip in boiled milk. Serve after cooling.
|
|
| |
| Ice Cream Sandesh |
Ingredients:
Cottage cheese (drained)-200gm, Khowa kheer - 100 gms, Sugar - 100gms,
Custard powder : 1tlbs, Milk: 1/2 cups, Vanilla essence: 1teasp
|
 |
Steps:
Grind cottage cheese and sugar together. Boil in a pan on low flame. Mix custard powder in milk and pour on the cheese. Remove from heat. Pour into moulds. Refrigerate. Serve chilled.
|
|
| |
| Jafran Sandesh |
Ingredients:
Cashew nuts: 250 gms, Khowa: 350 gms
Cornflour: 1tsp, Ghee: 100gms
Yellow/ Saffron colour : A few drops
Almond and Pistachio- a small amount
|
 |
Steps:
Grind cashew nuts. Heat khowa and sugar in a pan. When the sugar melts add ghee, cashew nuts and saffron colour. Spread the mixture on a tray too cool down. Sprinkle saffron, chopped nuts on the condensed mixture. Slice into shapes like diamond or cube. Serve.
|
|
| |
| Yogurt Flitters/ Malpoa |
Ingredients:
Sugar - ½ cup, Water - ½ cup, Flour - ¾ cup,
Baking powder - 1 tsp
Plain yogurt - 1 cup, Snafu - a pinch of,
Khowa kheer - a little amount
|
|
Steps:
Boil together sugar and water to make the syrup. Batter well the flour, baking powder and yogurt and keep for 6-7 hours. Add Aniseed and give flat round shape to the malpoas. Deep-fry the malpoas. Soak the fried malpoas in syrup for at least 10 minutes. Serve spreading khowa.
|
|
| |
| Egg Halua |
Ingredients:
Eggs-10, Milk-2 lt., Sugar-2 cups,
Ghee-1 cup, Almond-few, Keora water, Jafran-1/2 tsp.
|
|
Steps:
Separate yokes of the eggs. Beat the white well. Boil the milk and thicken it lightly. Add the yolks and sugar to the milk and stir well continuously, Add jafran to the beaten egg and add to thickend milk. In a pan add ghee and po in the milk mixture and stir well. When it gets thick add almonds and keora water. In a flat dish apply ghee and pour in the mixture. When it gets cool cut it into pieces.
|
|
| |
| Gajarer Halwa |
Ingredients:
Condensed Milk : 1tin, Milk: 5 cups,
Carrots: 3/4kg,
Sugar (to taste) : 1-2 tbsp,
Ghee : 2tsp
Nuts/raisins : 50gm (optional)
|
 |
Steps:
Grate carrots. Boil milk in a container and add grated carrots. Cook on slow fire, stirring occasionally, till milk dries up. Add condensed milk and sugar. Cook on a slow fire till dry (about 25 to 30 minutes) stirring occasionally. Add ghee and cook for another 10 minutes. Garnish with nuts, raisins and serve hot.
|
|
| |
| Gulab Jamuns |
Ingredients:
1 cup Milk, Rose Water, 2 tbsp Ghee , ½ cup Maida, 250 gm Sugar,
1½ cup Water, 250 gm Khoya, Oil for deep frying,
A pinch of Baking powder, 1/4 tsp. cardamom powder,
1 pinch crushed saffron
|
 |
Steps:
Crumble the khoya. Then mix the melted ghee with maida, and then baking powder with little milk. Add the cardamom powder and crushed saffron with it. Mix all those evenly to make soft dough. Then make some small balls from it in equal shape and keep those under a wet cloth to remain it soft. Then put the sugar and water on heat and leave it still melt. Stir the mixture constantly still it becomes sticky. Then heat the ghee in a pan and put the balls into it. Fry those deeply until these get dark brown. Put those into the sugar syrup. Leave it for 10 minutes. Add the Rose water in it to make it a sweet smelling dish. And now it is absolutely ready to serve.
|
|
| |
| Ladoos |
Ingredients:
2 cups Ghee, 2 cups Besan, 3/4 cups Sugar,
· ¼ tsp Yellow colour,
· ½ tsp Cardamom powder,
· 2 tbsp Almonds, finely chopped,
· Jaggery
|
 |
Steps:
Heat the jaggery in a wok or frying pan until it melts into a consistent fluid. Mix besan with water and add some yellow colour or kesar in it. Stir well until it mixes thoroughly. After some time the jaggery will start to firm up. Heat the ghee. Fry the boondies well. Add the fried boondies, almonds, cardamom powder and mix well. Then remove the mixture from heat. Lightly grease your fingers and palm with the ghee and with a tablespoon scoop up the mixture, take it on the palm and compress it into ladoos and leave it till dry. However, care must be taken to prevent palms from getting burn.
|
|
| |
|
|
| |
|
| List of Bengali Recipe |
| |
Up |
|
Down
|
|
|
|
