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| Sweets |
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Bengali cuisine is rich in preparation of savouries and sweets.
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| RASSOGOLLA |
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Ingredients:
Freshly made 250gms paneer (cottage cheese) from
2 lit milk (for 22 rassogollas)
2 lit. of boiling sugar syrup
2 lit. of made sugar syrup |
Steps:
Paneer when warm, mash it fine and make small balls. Dip them immediately in boiling syrup. From time to time you have to check the density of the boiling syrup with a spoon. If the boiling syrup |
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thickens add a little water. The density of the syrup should be same through out. You will find the paneer balls in the boiling syrup getting larger in size. You have to boil the syrup and the balls for some more time until you find the balls getting smaller in size. Now take out the balls and dip them in the made syrup. Your rassogolla is made, serve them hot. Boiling syrup In 2 liters of water add 1.5 kg of sugar and boil. When the syrup boils remove a layer of white froth which surfaces on the top of the boiling syrup. If you can, strain the liquid to remove impurities. This syrup has to be kept boiling in which the paneer balls are dropped.
Made Syrup: In 2 liters of water 1.1kg of Sugar should be added, boiled and cooled and kept aside to add the rassogollas in it.
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| NARKEL NARU |
Ingredients:
1 coconut grated finely,
1 kg milk, 6 tbls of cream/malai,
250 gms sugar, a pinch of elaichi powder, water
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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.
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| MISTI DOI OR SWEETENED YOGURT |
Ingredients:
1 tin condensed milk.,
1 tablespoon
unsweetened yogurt.,
4 tablespoon sugar.
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Steps:
Heat oven to 400 degree Fahrenheit. Whip condensed milk, sugar and yogurt till smooth and fluffy. Pour into a ceramic bowl. Set the bowl in the heated oven. Remove it after half an hour .
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| BONDE |
Ingredients:
Besan(chick-pea flowers)-250gms
A pinch of bicarbonate of soda
Powdered rice- 50gms
Water-1 and half cup, Oil for deep frying-1 and half cup, Sugar- 4 cups
Water- 4 cups for making syrup.
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Steps:
In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool. Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda. Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper.
While still hot pour in the prepared syrup. Continue this until the besan mixture is over. After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.
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| List of Bengali Recipe |
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