Mishti Doi (sweetened curd/meethi dahi)

Mishti Doi is a traditional Bengali sweet made with milk, curd culture and jaggery or sugar. Traditionally jaggery is used to make mishti doi but can use sugar too. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd.So sweet dahi.

             

Ingredients:
• 4 cups full fat Milk( Cow or Buffalo)

• 3/4 cups palm jaggery(  finely chopped or grated)

• 1 tablespoon Curd (Dahi / Yogurt) 
• 1 teaspoon cardamom powder

Method:

• Take 1 litre full fat milk in a heavy kadai or pan and heat the milk.

• Stir occasionally when the milk is getting heated. Let the milk come to a boil.

•  continuously simmer the milk on a low or  medium-low flame and stir often.

• Scrape the dried milk solids from the sides and add to the simmering milk.

• Simmer milk till it reduces to 1/2 of its original volume. Like here we have taken 4 cups....so reduce it approximately to 2 or 2 1/2 cups.

• Keep the kadai down and let the milk cool for about 10 mins

• After 10-12  minutes, add the chopped palm jaggery.  Let it cool for 10 mins otherwise milk will cuddle.

• Mix well and add 1 teaspoon cardamom powder.

• Let the Milk mixture cool down meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees celsius.

• Now add 2 tablespoon curd.With a whisk mix well. The curd should dissolve in the milk.

• Now pour the mixture in earthen or normal bowls in which you want to serve.

•  Seal with aluminium foil or with a lid.

• Keep it in a warm place for the mishti doi to set.

Mishti doi takes more time to set than normal curd.The timing will vary with the temperature in your city. I usually set it overnight. Mishti doi normally takes 9 to 12 hrs but in winter it takes more than 12 hrs.

• When it is set refrigerate it.

Serve mishti doi with your meals or enjoy as a dessert and garnish with dry fruits.

Gulab Jamun Panna Cotta

                           An interesting mouthwatering fusion dessert Gulab Jamun Panna Cotta

Ingredients: 

1 cup heavy cream

1 cup whole milk

1 vanilla bean or 2 tbs vanilla extract

1 Pkt unflavored gelatin

1/2 cup sugar

10 Gulab Jamun (thinly sliced in circles)

Method:

1.In a saucepan whisk heavy cream, milk, sugar and gelatin on a low heat.

2.Dissolve sugar and gelatin properly without any lumps.

3.Remove from heat and let it cool for 15 minutes.

4.In silicone muffin mold place sliced gulab jamuns in circles and pour the mixture in the mold.

5.Refrigerate for at least 5-6 hours.

6.Unmold and garnish with gulab jamun. Serve chilled.

Dry Fruits Barfi

Ingredients:

3 cups Dates
1/4 cup walnut
1/2 cup cashew nuts
1/2 cup almonds
1/2 cup dry coconut shredded
2Tbs pistachios
2Tbs Poppy seeds
(khaskhas)
2Tbs Ghee
5-6 Cardamoms 

Method:

1.Grind the deseeded dates. Cut each cashew nut into 6-7 pieces. Same way, cut the almond and walnuts also into 7-8 pieces. Cut the pistachios into thin slices. Peel off the cardamom and make a powder. 

2.Heat a pan and add cashews, almonds and walnuts to it. Stir it continuously and roast for 2-3 minutes on low flame. Then take it out in a plate. 

3.Now add ghee to the pan and let it melt. Once the ghee is melted, add poppy seeds and roast it for 2 minutes on low flame.  Now add the powder cardamom. Now add dates, dry fruits and coconut to the pan. Mix it thoroughly. 

4.Take out the mixture in a bowl or a plate so that it cools quickly. Apply ghee on your hands. Pick up the mixture and roll it in a ball or in shape of a cylinder.Roll out the ball on the pistachios, so that they stick on the top. 

5.You can prepare 5-6 rolls from this mixture. tightly roll the barfi balls in a foil and close the ends tightly. Prepare all the balls this way. Keep it in the refrigerator for 3 hours.

6.Take out the roll from the refrigerator and remove the foil from the barfi. Once the barfi is set, cut it into pieces of ½ cm each.

7.Dry fruit barfi is now ready. store it in air tight container.

Gulab Jamun Cheesecake (No Bake/No Egg)

Today i am sharing a recipe of a fusion dessert i.e…Gulab Jamun Cheesecake.Fusion food is a new trend or you can say West meeting east.

Ingredients:

20-25 pcs Angoori Gulab jamuns or Gulab Jamun.

15 Digestive biscuits(crushed to powder)

5 Tbs Butter (Melt it in microwave)

21/2 Pouch of Unflavored Gelatin

1/2 cup Warm water

2 Cups Hung Yogurt/Greek yogurt(here i have used Plain Greek yogurt)

3 Cups Grated Paneer

1/2-1 Cup  sweetened Condensed Milk

5-10 Strands of Saffron (for garnishing)

Chopped pistachios (for garnishing)

9 Inch Springform Pan

Method:

1.Mix crushed biscuits and melted butter properly and Line the mixture in a lightly greased springform pan.Spread evenly and press gently.Refrigerate it to set for 30-35 mins.

2.Add the gelatin in warm water,mix it well and keep it aside for few minutes.

3.In a blender add grated paneer,yogurt,condensed milk and gelatin mixture and mix it nicely.

4.Remove the springform pan from refrigerator,spread the gulab jammuns and pour the mixture evenly from the grinder.

5.Refrigerate till it is set (overnight will be good option).

6.After the cake is set garnish with saffron and pistachios (or you can use Your favorate nuts to garnish).

7.Cut into desired shapes and serve chilled.

Mango and Vanilla Panna Cotta

Ingredients:

For mango layer:

2 cup pureed mango pulp

1 pkt unflavored gelatin 

1/4 cup sugar

Mango cubes for garnish

For vanilla layer:

1 cup heavy cream

1 cup whole milk

1 vanilla bean or 2 tbs vanilla extract

1 Pkt unflavored gelatin

1/2 cup sugar

Method:

1.In a saucepan whisk mango puree ,sugar and gelatin on a low heat.

2.dissolve sugar and gelatin properly without any lumps.

3.Remove from heat and let it cool for 15 minutes.

4.Pour it in serving dessert glass and let it cool for 5 minutes to cool down. 

5.Refrigerate for at least 30minutes.

6.Meanwhile add the cream, milk, vanilla seeds and pod or extract to a bowl and whisk together. Then add gelatin. Whisk together and let sit for 5 minutes. 

7.Heat the milk mixture in a medium saucepan over medium heat and stir until the gelatin dissolves and the milk mixture comes up to a very light boil, about 5 minutes. whisk in the sugar.

8.Stir until the sugar dissolves, 5 minutes. Remove from the heat. 

9.Strain through a fine mesh strainer into a bowl and let it cool for 15 minutes.

10.Remove mango panna cotta from refrigerator and layer it with vanilla mixture.

10.Refrigerate the mango vanilla panna cotta for 5-6 hrs.

11.Garnish the panna cotta with mango cubes and serve chilled.

Tips: Use sugar according to your taste or use half honey and half sugar.

Rabri Recipe (Quick n easy)

Ingredients:
2 cups of  Evaporated Milk(approx.16 oz)
2 cups of  Ricotta Cheese (approx 15-16 oz)

1/2 cup Sugar
5-6 almonds (blanched and finely chopped)
5-6 cashew nut (blanched and finely chopped)
5-6 pistachios (blanched and finely chopped)
1/4 tsp Cardamom powder
 5 to 6 Saffron strands
 1 tbsp Ghee

Method
   1. In a wide pan melt ghee and add ricotta cheese and mix well.
   2. Continue to cook ricotta cheese over medium heat for 10 to 15 minutes or till all the liquid is       evaporated and forms a dough (like khoya consistency).
   3. Slowly add evaporated milk in ricotta cheese,while stirring and mix well.
   4. Add all finely chopped nuts and saffron, mix well and simmer over medium heat for 5 minutes.
   5. Add sugar, cardamom powder and cook for another 5 minutes.
   6. Serve hot or chilled.Or eat with Malpua .
 

Modak

 

 

Ingredients:
1 cup rice flour
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated jaggery
1 cup grated fresh coconut
1/2 tsp cardamom  powder
1 1/2 tbsp ghee

 Method:

  1. For the filling, in a non-stick pan, add 1/2 tbsp ghee, grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
  2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. Whisk well so that no lumps form. Cover with a lid and keep aside for about 5 minutes.
  3. Grease your palms with a little oil and knead the dough while it is still warm.You could even use a hand blender to knead the dough.
  4. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
  5. Add a spoonful of the filling into the doughand make 8 to 10 folds.To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
  6. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.cooked modaks are translucent.
  7. Serve warm with dizzle of ghee.

Coconut Barfi (Nariyal ki Barfi)

Ingredients:
2 cups grated dry coconut
1 1/2 cup sugar
1/2 cup water
1 tbsp ghee
1/2 tsp cardamom pwd
1/4 cup chopped cashew nut,almond and pistachios
Ghee for greasing

Method:
1.Take a heavy bottomed vessel, add water and sugar, on medium low flame allow the sugar to dissolve and come to a boil. Stir it and allow the syrup to thicken. Let the sugar syrup cook and thicken till it reaches 2 string consistency. Test the syrup by using your thumb and index finger and touch ,it should form at least 2-3 threads. This takes approx 15-18 mts.
2.Immediately at this stage add the grated coconut, ghee, cardamom pwd and nuts. Stirr at regular intervals till the mixture appears thick and leaves the sides of the vessel. This could take about 15-18 mts. Turn off heat.
3. Immediately pour the mixture on to a greased thali (use ghee to grease) and spread evenly with a spatula. Allow to cool and slightly harden. Cut into desired shapes and cool completely before storing in an airtight container.

Parwal ki Mithai

Ingredients   
250 grams  Parwals   
1 cup         Mawa (khoya)    
1 1/2 cups  Sugar    
1/4 tsp       Green cardamom powder    
10             Almonds,chopped    
10       Pistachios,chopped        
a pinch of salt    
 Few strands    Saffron (kesar)    

Method:
1. Remove the hard peels of parwals and half cut them in the middle. Carefully, remove all the seeds using a small spoon or butter knife.
2. Take khoya in a pan and heat it, before it starts melting remove khoya from heat and  add 1/4 cup of sugar, almonds and pistachio and cardamom pwd and mix properly.
3. Stuffing is ready, allow it to cool.
4. Take 2 cups of water and make it boil. Add salt into it. Now boil parwals for 3-4 minutes.
5  Now in a pan take 1 cup of sugar and add 1/2 cup of water and boil it. Now add the boiled parwals into the sugar syrup. Cook it for next 2 min at a low flame. Turn off the stove and cover it for 10 min.
6.  After 10 minutes, carefully remove parwals from the syrup and let it cool.
7. Now, fill the khoya stuffing inside the parwal and garnish with saffron.
8. You can preserve this for a week in a refrigerator.

Kesar Sandesh

Ingredients:
  1 litre  Milk (prefered whole milk)
 1.5 tbsp   Lemon Juice
 1/8 cup Powdered Sugar
  pistachios for garnishing
  few strands of Kesar or Saffron

Method:
1.In a heavy bottom vessel bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate, keep stirring to avoid burning at the bottom and until the water completely sepeartes. Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for at least 30mins for all the remaining water to get strained
2.Open and wash it well with water to get rid of the sour taste of lemon.Squeeze excess water and hang for 30 mins.Then add powdered sugar with this paneer and knead it with your hand.
3.Now transfer this mixture to a nonstick pan and cook for 10mins(just 8-10mins not more than that).First it will be sticky slowly it will turn into a nonsticky mixture.
4. while it starts turning non-sticky then add saffron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color. Switch off at this stage.
5.Collect this mixture in a bowl and leave for 1-2 mins .While its slightly warm make a small ball and flatten it slightly with ur palms. Make a small dent and garnish with pistachios.
6. Kesar Sandesh is ready.

Moong Dal Laddu

Ingredients:
11/2 Cup Moong dal
11/2 Cup Powdered sugar
1Cup Ghee
1tsp cardamom powder
1/2tsp nutmeg powder

 Method:
1.Dry roast moong dal in thick bottomed pan until golden brown or until u feel aroma of dal.
2.Let it cool and grind the roasted dal in to very fine powder.
3.Mix both sugar and moong dal powders very well. Heat the ghee and add little by little in to that above mixture make small round balls and coat it with sugar .
4.Moong dal laddu is ready.

Banana Walnut Bread

I always think what to do with these over ripe bananas so I browsed through many sites which had banana bread recipe. Finally my search ended up in food network site..' Flour's famous banana bread' and I was floored by easy recipe and yes i did some variations.

Ingredients:

    1 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2  eggs, at room temperature
    1/2 teaspoon vanilla extract
    1/2 cup unsalted butter(at room temperature and some for brushing the pan)
    1 cup sugar
    3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
    1/2 cup toasted walnut pieces

Method:
 1.Sift the flour, baking soda, and salt into a medium bowl, set aside.
 2.Brush a loaf pan with butter and preheat oven to 350 degrees F.
 3.With an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg and vanilla extract into the butter while mixing until incorporated.
 4.Add the bananas and mix for 1-2 minutes .
 5.With a spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.
 6.Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
 7.Cool the bread in the pan for 5 minutes.
 8.Turn the bread out of the pan and let cool completely on the rack.

Tips:
For those who always keep an eye on diet chart:
1.Instead of butter use 1/2 cup oil
2 Instead of whole eggs use three egg whites.

Gujhiya

 Ingredients:
Cover:
1 cup all purpose flour (plain flour or maida)
1 tablespoon Rava (semolina f)
2 tablespoons oil
1/3 cup lukewarm water or as needed

Filling:
1/2 cup Khoya
10-12 finely chopped almonds
10-12 finely chopped cashews
10-12 fried raisins
 1/2 teaspoon cardamom powder
1/4 cup sugar or sugar to taste

Also needed:
2 tablespoon water
Oil to fry

Method:
Cover:
1.Mix flour, rava and oil in a bowl, make a soft dough adding water slowly as needed. Knead the dough until the dough becomes soft .
2.Set the dough aside and cover it with a damp cloth. Let the dough sit for 30minutes.

Filling:

1. In a deep pan add khoya till light brown in color.
2. Add sugar and cardamom powder into the khoya and mix well.
3. Add almonds, cashews and raisins 
4. Fry for 2 minutes and remove from the heat.
5. Allow it to cool.

Method:
 1.Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
2.Fill half the round with the khoya mixture, fold it and seal the round by applying small amount of water.
3.Take care that the filling does not ooze out.
4.Cut the edges with karanji cutter.
5.Heat oil in a pan and deep fry the gujhiyas on a medium flame..
6.When golden brown in color, drain and remove.
7.Serve warm or cold.

Lapsi

Its made of broken wheat pieces and ghee along with nuts, raisins and dry fruits.

Ingredients:
    1 cup Broken or cracked wheat
    2 1/2 cups Hot water
    2 tablespoon Almonds
    2 tablespoon Pistachios
    3/4 cup Sugar
    few fied Raisins
    1 teaspoon Cardamom powder
    3/4 cup Ghee

Method:
1.In a heavy bottomed pan add the broken wheat. Saute on a high flame till it turns pinkish brown. 2.Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
3.Once all the water has evaporated add the sugar and ghee . Stir. and  cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
4.Garnish with blanched almonds and pistachios.
5.Serve hot.

Phirni

Ingredients:
5 tbs Rice (soak it for 1hr and make a granular paste)
1 litre Milk
2-3 thread Saffron
3/4 Cup Sugar
1/2 tsp green cardamom powder
10-15 Pistachios(Blanched,Peeled and sliced)
10-15 Almonds ( Blanched,Peeled and sliced)

Method:
1.Drain and grind the rice to a coarse paste.
2.Bring milk to a boil and slightly reduce. Add rice paste dissolved in a little water or cold milk.
3.Cook till rice is completely cooked, stirring constantly.
4.Add saffron and mix well. Add sugar and cardamom powder and cook till  sugar is completely dissolved.
5.Pour into earthenware or bowls and garnish with pistachios and Almonds.
6.Chill in a refrigerator for an hour before serving.

Tips:
 If u want healthy and diet phirni

• Instead of Rice,Whole Milk ,sugar and Nuts use Brown rice,Skimmed milk, jaggery and walnuts respectively.

Churma Ladoo (Wheat Flour Laddu)

Churma ladoo is a traditional Rajasthani sweet, made especially during festivities.

Ingredients:
    1 cup Wheat flour
    10 tbsp Ghee
    100 gm Sugar (sugar to taste)
    3 Crushed Green cardamom
    4 tsp Crushed almonds and  pistachio
    1/2 Cup Water

Method:
    1.Take wheat flour in a bowl and add 2 tbsp of ghee.
    2.Add 1/2 cup water and knead hard dough.
    3.Divide the dough into 5 - 6 rounds and roll them with a roller pin.
    4.Roll thick portions of around 4 inch diameter and 1/2 inch thick.
    5.Now roast them on low flame, cooking both the sides properly.
    6.Now crush them into tiny pieces and Grind them and add the nuts and cardamom powder and keep aside  (After grinding it should be slightly granular).
    7Now add the remaining ghee and sugar.
    8.Mix properly and divide it into 12 portions and roll them into ladoo form while warm.
    9.Let them cool and then serve.

Jalebi

Ingredients:
    2 cups self raising flour
    1/2 tsp baking powder
    1 cup yogurt
    1 cup sugar
    1/2 cup water
    Few strands of saffron
    1/4 tsp cardamom powder
    2 drops of Yellow food color (you can use orange)
    Sunflower ,Vegetable or canola oil for frying

Method:
1.Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
2.To make sugar syrup: Melt the sugar with water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.Turn off fire, add the saffron strands and cardamom and stir well
3.Pour batter into a ketchup dispensing bottle. 
4.Heat the oil in a deep frying pan. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough.
5.Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into concentric circular motion to make the jalebis.
6. Fry till light golden and then remove and put directly into the sugar syrup.
7. Allow to soak for 2-3 minutes and then remove.
8. Serve warm.

Malai Sandwich (Cheese sandwiches stuffed with sweet filling)

Festivals in India are incomplete without having family , friends or near and dear ones around, the elaborate menus in the home kitchens, the glittering shops loaded with tons of festival related food, attires, colourful decorative materials , bubbling excited kids and most important the SWEETS...yeah, we generally relate sweets with festivals in India. If shops are stacking Modak, then be sure, Ganesh Chaturthi is around the corner, similarly, Gujiya during Holi, all sorts of assorted sweets during Diwali, Sevaiyan Kheer on Eid, etc. adds a sweet touch in our lives during joyous moments.
Today i am posting a very popular Bengali Mithai, called Malai Sandwich  .This sweet is my favorite and easy to make.

            

Ingredients:
For Chenna Paneer
1 lit of milk (whole milk)
Few spoons of lime juice or vinegar (To curdle milk)

For Sugar syrup:
2 and 1/4 cups of sugar
5 cups of water
Cardamons crushed

For making Sandwich
Chenna Paneer
1/2 to 1 tsp of Sooji/rawa/semolina

For Stuffing:
1/2 cup of Sweet Mawa/ Khoya/ Malai

2-3 tsp of sugar (Or as per taste).(You can also use icing sugar)
Pinch of saffron (soaked in a spoonful of milk)
Yellow and Red food color ...Few drops (For Garnishing)
Pistachios (blanched ,peeled and finely sliced )
silver Varq (not used here)

Method:

    1.For making chenna, first boil the milk in thick bottomed pan.
    2.When it reaches boiling point, lower the flame and slowly add few spoons of lemon juice . Keep stirring and if needed add few more drops of juice until the milk curdles properly and whey is separated. Strain through Muslin cloth
    3.Run cold water over the separated paneer. Squeeze out excess water, and hang the cloth for 5-8 minutes to completely separate the whey from paneer.Let it rest for 20 minutes.
    4.Now knead this chenna paneer along with 1/2 tsp of semolina for 5-8 minutes till a very smooth dough is obtained, that is easily rolled into a ball without any cracks on surface .
    5.Take small piece of this dough and roll it into small, smooth Square shape.Keep the size medium, as they tend to swell up, more than double of their original size after being cooked in syrup. Repeat the procedure till all the dough is used up.
    6.In the meantime, take a pressure cooker and add sugar and water along with crushed cardamoms and let it boil till sugar dissolves.
    7.Carefully drop all the chenna paneer squares in the boiling syrup and close the lid of pressure cooker.      8.Wait for 1 whistle (or boil for 20-25 minutes in open vessel). Lower the flame and cook for 1-2 minutes more.
    9.Put off the flame and let the pressure release from cooker. Now you have soft spongy, sweetened, double the original size, squares of paneer.
   10.Transfer the cooked paneer squares along with the syrup into a bowl and let it cool till it room temperature. Later, Refrigerate for 6-7 hours in same syrup to chill.
    12.Now take Khoya or Mawa ,add powdered or icing sugar and mix well . At this stage you can mix the soaked saffron to enhance the flavors.But use less of milk to soak saffron if you are using Malai, as it will dilute the consistency further.
    13.Now slice horizontally in the center each square of paneer, and place a spoonful of stuffing on one of the slice, and cover it with another slice, pressing gently. Repeat the process for all the squares.
    14.Garnish it with some finely sliced pistachios,yellow and red food color and Varq(here not used)
    15. Serve after chilling. Enjoy !

Kalakand with Ricotta cheese

Ingredients:
100 g Ricotta cheese (Full fat)
75 g full fat milk powder
30 ml double cream
100 g sugar
2 tbsp ghee
Saffron threds soaked in little warm milk
1 tsp cardamom powder
few pistacho and almond for decoration (blanched,peeled and chopped)

Method:-

1.Heat ghee in a heavy bottom pan, keep heat low and add cheese, milk powder and cream.
2.Mix well and keep stirring so doesn't stick to bottom of the pan. Now add sugar and saffron milk and  keep stirring till everything comes together and becomes a one mass.

3.Mixture should be like cookie dough so you can cut into any shape. Let it cool, now add cardamom powder and mix well.
4.Take a greased sheet or plate and spread it.
5.Let it cool for few hrs and cut it into any shape.
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