Dudh Puli Pitha Sweet Recipe–How To Make Pitha Puli–Festival Recipe–Bengali Sweet Recipe

Ingredients –

  1. Rice flour – 1 cup
  2. Grated coconut powder – 1/2 cup
  3. Jaggery  as per your taste
  4. Sugar as per your taste
  5. 2 pinch of salt
  6. Cardamom powder – 2 pinch
  7. Ghee / butter – 2 tbsp.
  8. Mix dry fruits as per your choice
  9. Whole milk – 1 liter

Method –

  • Add coconut powder, ghee in the pan and cook on medium heat for 5 – 7 minutes.
  • Add sugar and jaggery  as per your taste.
  • Add mixed dry fruits, mix well and remove from the heat and allow it to cool down.
  • Boil the milk on medium heat.
  • Add rice flour, salt into the bowl and mix well.
  • Use Luke warm water to make a soft dough and keep it side for 10 minutes.
  • Apply ghee on your palm, take small portion from the dough and make it round like a small ball.
  • Press it and place some coconut mixture in the center..
  • Bring edges together to cover the filling, roll it and press it.
  • Make all the pitha in the same way.
  • Add cardamom powder into the hot milk and mix well.
  • Add all the pitha one by one into the hot milk and cook for 15 – 20 minutes.
  • Add sugar or jaggery according to your taste, mix well.
  • Keep stirring it, otherwise it will stick in the container.
  • After 15 – 20 minutes switch off the stove.
  • Dudh Puli Pitha is ready to serve..

Colorful Elo Jhelo / Champakali /Goja Sweet Recipe For Republic Day–Indian Sweet Recipe

Hello friends, today I am sharing Republic Day Special Sweet dish. Hope you like it

Ingredients –

  1. All – purpose flour (Maida) – 1 cup
  2. Food color (as per your choice)
  3. Ghee / Oil – 2 tsp.
  4. Sugar – 1 cup
  5. Cardamom powder – 2 pinch
  6. Vegetable oil for Frying

Method –

  • Add ghee into the maida and mix well.
  • With help of water prepare the soft dough and knead thoroughly.
  • Divide the dough into three equal parts, add colors and mix well.
  • Take small portion from the dough and roll them into small balls.
  • Now roll each one of them using a rolling pin of approximately 3-3 ½ inches in diameter.
  • Stack them on top of each other .
  • Leaving out around ½ cm from the outer edges, cut this into slices from the center towards the edges.
  • Hold the strips from the end, while pressing it from the ends, curl them nicely till the end.
  • Repeat the same process for rest of the dough balls and keep them aside.
  • Heat the oil in the pan on medium heat and once oil is ready, fry all the Elo jhelo.
  • When they start floating on the oil, just flip them to cook evenly. Fry until all the Elo Jhelo turns golden brown.
  • Add sugar with 1/3 cup of water in another pan to make sugar syrup. Cook it until all the sugar dissolves into the water.
  • Add cardamom powder into the pan.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
    Turn off the heat.
  • Dip the fried Elo Jhelo into the sugar syrup for few seconds.
  • Colorful Elo Jhelo is ready, transfer to another plate and allow it to become cold.

Stuffed Chom Chom Rusgulla –Indian Festival Recipe–Bengali Sweets

 

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar also)

For chasni –

  1. Sugar – 1/2 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For stuffing chom chom –

  1. Mawa / Khoya
  2. Sugar
  3. Pistachios (pista) for garnishing
  4. Food color as per your choice

Method –

  • Boil 1 liter milk on medium heat. Once milk is boiled turn off the heat.
  • Add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Put paneer/chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portion of chena in your hand and shape them into oval shape.
  • Add 1/2 cup sugar and 2 cups of water into the utensil and let it boil.
  • When chasni started boiling, put chena balls in boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Now chena balls are ready, turn off the heat.
  • Take out chom chom from the chasni and allow it to cool down for few minutes.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Take chom chom in your hand and slit it from center.
  • Fill little stuffing into chom chom.
  • Garnish with pistachios and prepare all chom chom in the same way.
  • Stuffed Chom Chom is ready for serve…

Paneer Ki Kheer / Payas(पनीर की खीर) Recipe–Dessert Recipe for Kitty Party–Indian Festival Recipe

Ingredients –

For chena –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)

For chasni –

  1. Sugar – 1 cup (as per your taste)
  2. Water – 2 cup
  3. Elaichi (Cardamom) powder – 2 pinch

For Flavored  milk –

  1. Whole milk – 1 liter
  2. Sugar –  1/2 cup (as per your taste)
  3. Sliced Dry fruits – Pista, cashew, almonds, etc.
  4. Saffron (optional)

For Chena/Paneer –

    • To make chena, heat whole milk in a pan and bring it to boil.
    • Keep stirring once a while.
    • When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
    • Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
    • Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into small balls.
  • Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
  • Add cardamom powder into the water.
  • When chasni starts boiling, put chena balls into boiling chashni.
  • Cover and cook for 15-20 minutes on high heat.
  • Chena balls are ready, turn off the heat.
  • To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
  • Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
  • Put chena balls into the milk and cook for 5 minutes on medium heat.
  • Keep stirring to avoid the milk sticking to the bottom of the container.
  • Add dry fruits and cook for 1 minute.
  • Paneer ki kheer / Payas is ready, turn off the heat.

How To Make – Chocolate Chikki / Brittle / Bark Recipe – Dry Fruits Chikki / Brittle / Bark

Ingredients –

  1. White chocolate (Bars or Chips)
  2. Dry fruits ( as per your choice) Cashew nuts, Sliced almonds and  Pistachio (Pista)
  3. Brown chocolate (Bars or Chips)

Method –

  • Break the White chocolate bars in small pieces(not required if using chocolate chips).
  • Put some water in a pan and boil on medium heat.
  • Once it starts boiling place the container with chocolate pieces over the pan to make it double boiler.
  • Keep stirring until they get melted completely.
  • Take sheet of butter paper, pour thick layers of melted chocolate and spread.
  • Now, put some dry fruits upon the chocolate layers.
  • Keep it in fridge and let it cool down completely.
  • Cut it into pieces into square shapes.
  • Dry fruits White Chocolate Chikki / Bark is ready…

For Brown Chocolate Chikki / Bark –

  • Put some water in a pan and boil on medium heat.
  • Once it starts boiling place the container with Brown chocolate pieces over the pan to make it double boiler.
  • Keep stirring until they get melted completely.
  • Take sheet of butter paper, pour thick layers of melted chocolate and spread.
  • Now, put some dry fruits upon the chocolate layers.
  • Take a zip lock to make a cone and pour the melted White chocolate into the cone.
  • Cut the cone from bottom and pour the white chocolate on your desired shapes….
  • Keep it in fridge and let it cool down completely.
  • Cut it into pieces into square shapes.
  • Dry fruits Brown Chocolate Chikki / Bark is ready…

Moong Dal Pakoda Recipe – Snacks Recipe–Moong dal Recipe

Ingredients –

  1. Soaked moong dal for 4-5 hours – 1/2 cup
  2. Onion Lengthwise sliced – 1 cup
  3. Rice flour – 1/2 cup
  4. Chopped coriander leaves – 1/2 cup
  5. Ginger- garlic paste –1 tbsp.
  6. Chilly paste (as per your taste)
  7. Turmeric powder – 1/2 tsp.
  8. Gram masala – 1/2 tsp.
  9. Salt to taste

Method –

  • Grind the moong dal into a fine paste.
  • Add all the ingredients into a bowl, add few tbsp water if needed to make dough.
  • Adjust salt and chilly if needed.
  • Heat oil in a pan/kadhai on medium heat.
  • Take small portions of the dough and drop in hot oil.
  • Keep stirring and fry on a medium heat until it turns light golden in color.
  • Transfer to a kitchen or absorbent tissue.
  • Moong daal pakoda is ready, serve hot with any kind of chutney…

Caramel Dry Fruit Chikki / Brittle Recipe–Makar Sankranti Special Recipe

Ingredients –

  1. Sugar – 1 cup
  2. Cashew Nuts – 1/2 cup
  3. Almonds sliced – 1/2 cup
  4. Pistachio (Pista) – 1/2 cup
  5. Honey – 1 tsp. (optional)
  6. Wax paper or butter paper

Method –

  • Heat a pan on low heat and add sugar.
  • Continue stirring until the sugar melts completely.
  • Turn off the heat, when sugar has melted completely.
  • Add honey and mix well.
  • Add all the dry fruits and mix well.
  • Transfer the mixture on the butter paper.
  • Spread the mixture evenly and put some Pista upon the mixture.
  • Let it cool down completely.
  • Caramel dry fruit Chikki is ready, remove the butter paper from chikki.
  • Break it into pieces as big or small as you want.