Sandesh

Sandesh -

Bengal's super hit sweet, made with sweetened cottage cheese and flavored with cardamom and kesar.

Ingredients:

150 gm paneer
1/2 cup khoya - grated
4 green cardamom - crushed
Large pinch of kesar
6 Tbsp sugar / gur
6 almonds - shredded thin lengthwise

Method:

Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
Mix in the cardamom and set in a layer about 1/2" thick or mold into round shapes by rolling in between the palm.
Cut into squares or diamonds or keep it as round.
Top with kesar, shredded almonds and pistachio or as you wish.
Refrigerate till set and serve.

Ras Malai (Rosomalai)

Ras Malai (Rosomalai) -

Rasmalai or Roshomalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Ingredients for Rasmalai Patties:

4 cups milk
1/4 cup lemon juice
1 1/2 cups sugar
4 1/2 cups water
Pressure cooker

Ingredients for Milk mixture:

3 cups of milk
2 1/2 tablespoons of sugar (adjust to your taste)
1/8 teaspoon crush cardamom
1 tablespoon sliced almonds and pistachios to garnish

Method:

Paneer:
Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. Your palm will be little greasy.

Making the Rasmalai:
Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls apply some pressure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes before opening the pressure cooker. Pour cold water over the cooker before opening.
Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
 Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.

Rasgulla / Rosogolla

Rasgulla / Rosogolla -

The traditional Bengali sweet, loved by all. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot have only one!

Ingredients:

2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice - mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater

Method:

Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains).
Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Phirni

Phirni -

Pista and elaichi flavored phirni great for a festive occasion. served in 'mitti ke kasore' or mud pots.

Ingredients:

250 ml milk
25 gm rice flour
50 gm pistachio
75 gm sugar
1 tsp cardamom powder

Method:

Boil the milk and sugar, add rice flour to it.
Cook on slow fire till it becomes thick runny batter, add cardamom powder and roasted pistachio into it.
Cook a bit till it becomes the smooth.

Fill in glasses or mud pots, cool for 1 hr.
Garnish with Pista and Almonds & serve cold.

Sooji Halwa – Sheera

Sooji Halwa – Sheera -

Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

Ingredients:

1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2 cup water
Pinch of cardamom powder
1 tablespoon sliced almonds for garnish

Method:

Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the butter in a frying pan on medium heat.
Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter.
Turn down the heat to medium low and let it cook for about 2-3 minutes.
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Garnish with almonds.

Serving suggestion:

Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
For breakfast serve with aloo poori.

Variations:

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Moong Dal Halwa

Moong Dal Halwa -

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

Ingredients:

1/2 cup split yellow Moong dal, washed
1/2 cup unsalted butter or ghee
1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
1/8 teaspoon cardamom powder
Pinch of saffron
2 cups of water
1 tablespoon of sliced almonds for garnish

Method:

Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat.
Garnish with almonds. The halwa will thicken over time.
Halwa tastes best if it is served warm.

Gajar ka Halwa

Gajar ka Halwa -

Gajar ka Halwa is a dry sweet dish which is famous and common in the Punjabi Kitchens.

Ingredients:

1 1/2 kg carrots
10 green cardamom, whole
2 cinnamon sticks
500 g sugar
250 g desi ghee
400 g condensed milk (option: mawa / khoya)
4 pieces gold vark
50 g almonds
50 g pistachios

Method:

Grate the carrot and put it in a pot on heat, stir fry continuously till all the water is evaporated.
Then put some green cardamom, cinnamon and sugar and cook for a while. Then add desi ghee and cook 5-7 minutes further.
At last, finish with condensed milk (or mawa/khoya).
Place gold vark on top for decoration.
Present on a plate and garnish with pistachios and almonds.

Nolen Gurer Payesh (Rice pudding with date jaggery/molasses)

Nolen Gurer Payesh (Rice pudding with date jaggery/molasses) -

Nolen gurer payesh or rice pudding with date jaggery / molasses is the most favored desserts in Bengali homes for any occasions.

Ingredients:

Milk: 200 ml
Rice (gobindo bhog) or any fragrant rice: 6 tsp
Date jaggery / molasses (crushed) : 1/2 cup
Bay leaf: 1 or 2
Cardamom pods: 2-3

Method:

Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more minutes.
Take 200 ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
Now slowly add the soaked rice and stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60 – 70 %).
Take off from the heat and add the date jaggery,  mix it well with the milk. Now on a very low heat keep on stirring till the jaggery melts completely and is incorporated well.
Serve hot or cold as dessert or with puris.

Notes:

This recipe serves one and measurement is very important (specially the ratio of milk to rice).
Stirring continuously means do not leave it for single minute otherwise rice and milk will be separated.
Rice should not be overcooked (rice should be cooked up to 80%).
If you melt the jaggery on a high flame, milk will get curdled.

Payasam

Payasam -

The South Indian version of kheer is known as payasam. In Bengal and North-East also it is known as Payas/Payesh. Deliciously creamy, rice and milk pudding with cashews/almonds and raisins.

Ingredients:

50 gm rice
1 liter milk
5 gm cardamom powder
100 gm sugar
50 ml ghee
50 gm cashew nuts/almonds
25 gm raisins

Method:

Wash and soak the rice for 1/2 an hour.
Cook the rice in milk until soft.
Add cardamom powder, sugar and stir until the sugar is dissolved.
Heat ghee in a pan and add the cashew nuts/almonds.
When the cashew nuts/almonds are slightly golden, add the raisins and saute for 1 minute.
Pour on the rice mixture and serve warm.

Note: You can add saffron also just to enhance the flavor and color.

Badam Kheer or Badam Milk

Badam Kheer or Badam Milk -

Badam Milk or Badam Keer is a terrific dessert which takes away your breath when served chilled.

Ingredients:

12 almonds
1 liter of milk (use full cream milk for best results)
1 pinch of saffron (optional)
1/2 tsp of Everest milk masala or 1/4 tsp powdered cardamom powder
1/2 cup of sugar (adjust to taste)

Method:

1. Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.
Also soak the saffron in 2 tbsp cold milk (if using).
2. Grind the almonds with 1/2 cup milk to a smooth paste.
The paste should be fine and smooth when you rub between your fingertips.
3. Cook this badam paste in a sauce pan on low heat until it starts to bubble. Let it simmer for 3-4 mins more. Then, add the remaining milk and let it come to boil. Continue to simmer.
4. When the raw smell leaves the kheer (about 8-10 mins), add the sugar. The amount of sugar really depends on personal taste but I always prefer badam kheer a bit on the sweeter side.
5. Simmer for another 5 mins and then add the milk masala (or powdered cardamom) and soaked saffron. At this point, if you feel the badam milk is too thick, you can add more milk. Go with your preference.
6. Stir through once and as it begins to boil again, remove from fire.

Badam Kheer can be served warm or chilled but we prefer it chilled.

The milk masala has some pistachio bits which gives the badam milk a nice color (it also has saffron but the flavor is not as deep as I'd like). You can add some slivered almonds or pistachios for texture if you don't have milk masala in hand.

Vermicelli Kheer

Vermicelli Kheer -

As earlier said in my Rice Kheer recipe that Kheer can be prepared in different ways. In this one vermicelli has been used that replaced the rice from the Rice Kheer recipe.

Ingredients:

Vermicelli 1 cup
Pure ghee 2 tablespoons
Cashew-nuts 10 - 12
Green cardamom powder 1/4 teaspoon
Sugar 1/4 cup
Milk 4 cups
Saffron (kesar) a few strands
Nutmeg powder 1/4 teaspoon

Method:

Heat the ghee and roast vermicelli, add cashew-nuts and fry till a pleasant aroma is released. Dissolve saffron in some warm milk. Boil the remaining milk and simmer till it is half the original quantity, stirring all the time. Add to the roasted vermicelli and simmer for further 5 minutes. Add sugar and continue cooking, stirring well. Add saffron dissolved in milk and sprinkle cardamom powder and nutmeg powder. Stir well and serve the way you want - hot, warm or chilled.

Rice Kheer

Rice Kheer -

This is an Indian dessert which can be prepared in different versions. This version is the one that I use to prepare at home and trust me, it's delicious.

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

Method:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chilled.

Dahi Vada

Dahi Vada -

Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.

Ingredients:

For Vadas:

3/4 cup washed Moong dal (available in Indian grocery Stores)
1/4 cup washed Urad dal (available in Indian grocery stores)
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder (bhuna jeera)
3 tablespoons tamarind chutney

Method:

To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water.  In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy textureand.
Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing
color.
Fry the vadas in small batches, until golden all around.
After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes.
Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

To make Yogurt topping and Garnish:

Mix two cups of yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste.
Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

Variations:

Change the proportion of dals, or use only urad dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.

Suggestions:

You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and
soak for another ten minutes. Now proceed according to the recipe.

Sweets & Desserts

Sweets & Desserts -

The ultimate place for the sweet lovers. Choose from a wide range of options and have a complete meal.

Rice Kheer

Vermicelli Kheer

Badam Kheer or Badam Milk

Payasam

Nolen Gurer Payesh (Rice pudding with date jaggery/molasses)

Gajar ka Halwa

Moong Dal Halwa

Sooji Halwa – Sheera

Phirni

Rasgulla

Ras Malai (Roshomalai)

Sandesh

Kaju ki Barfi

Coconut Barfi

Besan Ki Barfi (Gram Flour Fudge)

Paneer Barfi

Peda (Indian Sweet)

Kalakand

Balushahi (Indian Buttermilk Donut)

Gulgula (Mini Donut)

Gujia

Jalebi

Boondi (bundi) Ladoo

Besan Ladoo

Narkel Nadu (coconut laddoo)

Patishapta (Rice crepes with coconut filling)

Chom Chom

Mawa Kachori (Puffed Pastry)

Lachha Rabri

Malpua

Kaju Rolls

Mishti Doi

Mango Shrikhand

Kulfi (Indian Eggless Ice Cream)

Pista Kulfi (Pistachio Ice Cream)

Mango Kulfi