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| Sweets |
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Bengali cuisine is rich in preparation of savouries and sweets.
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| Payasam |
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Ingredients:
Milk- 2 liters., Sugar- 4 -tbsp., Rice- 3-4 tbsp.
Few raisins, Sliced almonds , Chopped cashew nuts |
Steps:
Wash rice and dry it on a plate and keep aside. Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add he washed rice. Add sugar when the rice is tender. |
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Continue cooking until milk is reduced to half and thickens.
Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve. |
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| Rosogolla Payasam |
Ingredients:
1/2 litre Milk,1 Tin Condensed milk,
2 tablespoons Sugar,
1 cup Water,
2 tablespoons Nuts,
2 tablespoons Raisins
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Steps:
Make light syrup of the sugar and water. Place the chana (cottage cheese) in a bowl and add the warm syrup into it, mix it carefully. Chana should be totally dry. Make 20 small size balls with it. Simmer milk in a saucepan until it condenses to half. Put the condensed milk. Bubble for 1-2 minutes. The milk should be solidify and become slightly yellow in colour. Then put the chana balls gradually and cautiously, without breaking the balls. Then blend the milk gradually at medium-low temperature until the balls turn out to be velvety and soft. Then take away from heat, put into a bowl. Add the nuts and raisins and decorate it with chopped nuts. Store it at a low temperature for at least 2-3 hours. Serve freezing payesh as a tasty sweet dish.
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| Gur Payasam |
Ingredients:
1 tblsp raisins, 1 cup basmati rice,
3 green cardamoms,
10 almonds,
1 cup jaggery grated,
2 litres milk, 1 tblsp sugar
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Steps:
Clean and rinse the rice. Then blanch the almonds and slice. After cleansing the raisins fume the milk in a lower heat and stir continually for fifteen minutes and continue to boil in a lower heat. Mix up the rice and continue to stir till the rice is malleable. Mix sugar with it. Stir continuously till the milk has condensed to half. Mix in jaggery and blend it well. Add the cardamoms, sliced almond and raisins and mix well. Serve cold.
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| Orange Payasam |
Ingredients:
Oranges: 4-5,Condensed Milk: 1 can,
Milk: 2 tablespoons,
Sugar: According to taste,
Cardamom powder: 1/2 teaspoon, Chopped almonds/cashews/pistachios
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Steps:
First peel off the oranges. De-skin and de-seed them. Place the orange mash in a bowl and add 1 tablespoon of sugar, then keep to the side. In another bowl, pour the thick milk and blend continually. Beat well. Heat the milk till it condense to about half its volume by steaming in a thick-bottomed pan over a little flame. Put in additional sugar if you wish for at this step. Once milk is condensed add sugar and continue stirring so it doesn’t form lump. At this time put in the orange crush and cardamom powder to the milk and evenly blend it. Put the sliced nuts and refrigerate it to cool.
Serve up the chilled one.
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| Semiya Payasam |
Ingredients:
Semiya (broken vermicelli) - 5 tbs,
Sugar - 1 cup, Milk - 1 cup,
Cardamom - 3 pods,
Cashews - 3, Raisins - 6
Ghee - 2 tbsp
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Steps:
Deep-fry the Semiya in ghee until it becomes golden brown. To this put 1/2 cup water and blend constantly. When the semiya become prepared, put the sugar and mix until it dissolve. Take away from flame and put the fumed milk and minced cardamom. Blend well. Fry up the cashews in the left over ghee and put in to the payasam for decoration and sprinkle 2 spoonful of ghee for smell.
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| Carrot
Payasam |
Ingredients:
Carrot - 1, large,Sugar - 1/3 cup,
Milk - 1 cup, Cardamom - 2 pods,
Cashews - 4, Ghee - 1 tbsp
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Steps:
Slice the carrot into pieces and boil to soft. Draw off the water and make it into a paste. Warm up the ghee, fry the carrot paste to it and mix continuously. Put sugar and a little water and mixture. Add the milk and leave it to boil. Decorate with the cardamom and cashews fry, and serve.
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| Mango Payasam |
Ingredients:
3 Ripe Mangoes,
1 cup finely grated jaggery,
1 cup thick coconut milk,
1 tsp. cardamom powder
4 tbs. ghee
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Steps:
Make syrup with jaggery and two cups water. Unwrap and piece the mangoes. Boil the mangoes in slight water till spongy. Add the prepared syrup and boil until it becomes thick. Put ghee, blend well and then add coconut milk. Leave it in a light flame. Spray the cardamom powder on it and serve warm.
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| Banana Sago Payasam |
Ingredients:
Banana 2, Sago ¼ cup,
Sugar ½ cup, Coconut 1,
Cashewnuts ¼ cup, Raisins 2 tbsps,
Ghee 4 tbsps
Cardamom powder 2 pinches, Salt a pinch
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Steps:
Unwrap the banana and cut into pieces. Fry the cashew nuts, raisins and the pieces of bananas till golden brown in ghee and remove. Mix the milk and the extract of the coconut and blend it well. Cleanse the sago and cook in the milk. When half-cooked again add milk and sugar. Boil sago till it is finally fit to be eaten. Put the banana pieces, a squeeze of salt and cardamom powder and heat for few seconds. When it begins to bubble, take away from fire. Garnish with nuts and raisins.
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