Category: Bengali Recipe

Khoya Gulab Jamun Recipe | खोया गुलाब जामुन | How to make Gulab Jamun | Sweets Recipe

Ingredients –

  1. Khoya or mawa(crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Sugar – 1 cup (as per your taste)

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • With help of milk, prepare soft dough.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar chasni is boiled, turn off the heat.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in warm sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Sandesh/ Sondesh (सोंदेश मिठाई ) – Bengali Sweets- Indian Desserts- Navratri Special

Ingredients –

  • Paneer / Indian Cottage cheese (hang to drain whey completely) – 1 cup
  • Khoya / Mawa / Milk powder – 1/2 cup
  • Powder sugar (as per your taste)- 3 tbsp.
  • A pinch of cardamom powder
  • Ghee / Butter – 1 tbsp.
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron etc.

Method –

  1. Add Khoya, Paneer, Sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until smooth dough is formed.
  5. Once ready, turn off the heat and allow the mixture to cool.
  6. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  7. Press with your thumb in the middle of it.
  8. Repeat the same for rest of the dough.
  9. Lightly grease the molds with ghee.
  10. Put a little topping mixture in each mold.
  11. Press some of the prepared paneer mixture on top of the topping in each mold and shape.
  12. Garnish the Sandesh (as per your choice).
  13. Sandesh is ready, refrigerate for few hours  and serve.

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
4. Take the small portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

How To Make Perfect White Rasgulla (वाइट रसगुल्ला)- Bengali Rosogulla–Paneer / Chena Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • 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 balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rasgullas has become puffy and doubled in size.
  • Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

Ingredients –

  • Mawa / khoya for stuffing
  • Yellow Food color (optional)
  • Sugar as per your taste
  • Chena (Paneer) – 1 cup
  • Cardamom powder (optional) – 2 pinch

Method –

  1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
  2. Using your hand press for 5-6 minutes until it becomes completely smooth.
  3. Take small portion of khoya in your hand and shape them into oval shape.
  4. Khoya Stuffing is ready.
  5. Prepare all khoya stuffing in same way.
  6. Put the chena /paneer on the plate.
  7. Using your hand press for 5-6 minutes until it becomes completely smooth.
  8. Take small poison of chena on your hand and flatten.
  9. Place the khoya stuffing in the chena and cover.
  10. Chena roll is ready, prepare all in same way.
  11. Heat a pan on medium heat.
  12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
  13. When chasni starts boiling, put chena rolls in boiling chashni.
  14. Cover and cook for 5 – 7 minutes on high heat.
  15. After 5-7 minutes, open the lid.
  16. Flip the chena rolls, cover and cook for another 5-7 minutes.
  17. After 15 min, turn off the heat.
  18. Once ready, let it cool down.
  19. Take them out in a strainer to drain extra sugar syrup.
  20. You can garnish with pistachios  (Pista) and saffron.
  21. You can store in the refrigerator for almost a week.
  22. Chena / Paneer Rolls  are ready to serve…

मिर्ची रसगुल्ला- Chilli Rasgulla/Rosogulla -Bangali Rosogulla- Homemade Rasgulla

Ingredients –

  • Paneer / Chena – 1 cup
  • Sugar (as per your taste) – 1 cup
  • Food color green
  • Green chilli (as per your taste) – 2-3

Method –

  1. Put sugar in a pan with lid, add 2 cups of water and  mix it.
  2. Allow sugar chashni to come to boil.
  3. 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).
  4. Take the small portions of chena in your hand and shape them into balls.
  5. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks.
  6. Now put all the paneer balls in boiling chashni and close the lid.
  7. Cook on high heat for 9-10 minutes.
  8. After 10 minutes, open the lid and add few drops of green food color.
  9. Cook for 10 minutes.
  10. Turn off the heat.
  11. Chilli Rasgullas has become puffy and doubled in size.
  12. Now take them out in a bowl .
  13. Add sliced green chilli into the hot chasni, mix well.
  14. Chilli rasgullas are ready to serve.

Bread Gulab Jamun(ब्रेड से बनाये सॉफ्ट गुलाब जामुन)-Gulab Jamun– Instant Sweets Recipe

Ingredients –

  • White bread- 4-5 slices
  • Milk ( for the preparing bread dough)
  • Sugar- 1 cup (as per your taste)
  • Green cardamom whole / powder -2 pinch
  • Vegetable Oil / Ghee – for deep frying

Method –

  1. Take slices of bread and remove the edges of the bread.
  2. Crush the bread evenly.
  3. Add little milk and mix well, leave it for 5 min.
  4. After 5 min make a soft dough.
  5. Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  6. Close it evenly by rolling the ball in your hand.
  7. Repeat the same for rest of the dough.
  8. Heat the oil in a pan/kadhai to medium heat.
  9. Fry all the Gulab Jamun balls in the heated oil.
  10. Keep stirring until it turns golden in color. 
  11. Once ready, transfer into a kitchen or absorbent tissue.
  12. Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  13. Once sugar chasni starts boiling, turn off the heat.
  14. Add fried Gulab Jamun in the hot sugar chasni.
  15. Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  16. After 15 minutes, take out all the Gulab Jamun into a bowl.
  17. Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  18. You can serve the Gulab Jamun hot or cold as you like.

Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

Ingredients –

  • Paneer /Chena /cottage cheese
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 2 pinch
  • Food color (optional)

Method –

  1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
  2. 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).
  3. Take small portion of chena in your hand and shape them into small balls.
  4. Roll the chena balls between your palms and keep all of them on a plate.
  5. Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  7. After 15- 20 minutes Turn off the stove.
  8. Open the lid  and let it cool down completely.
  9. Angoori Rasgullas are ready.
  10. Now take them out in a bowl  and serve it.

Chom Chom Recipe(बड़ी आसानी से बनाये मार्केट जैसा चम् चम् मिठाई) –Bengali sweet Recipe

Ingredients –

  1. Whole milk – 1-2 liter
  2. Lemon (you can also use vinegar)
  3. Sugar – (as per your taste)
  4. Few Whole Cardamom
  5. Food color (Red, Yellow) – as per your choice
  6. For coating – Dry coconut powder

Method –

For chena (paneer) –

  • Boil whole milk in a  pan on medium heat.
  • Keep stirring once a while.
  • When milk is boiled switch off the heat and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
  • Add 1/2 cup water into the chena and squash.
  • Place the chena on the plate and mix well until its becomes smooth.
  • Divide the chena into three portions and add 2 drops of  food color in one portion and mix well.
  • You can add different colors for other portions if you want.
  • Take small portion of chena in your hand and shape it into small ball or cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Add 3 cups of water into the pan, cardamom powder, sugar and let it boil.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15- 20 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya .
  • Chom chom sweets are ready to serve..

Note –

  • You can also use readymade unsalted Paneer from market.

Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

Ingredients –

  • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
  • Sugar – 1 cup
  • Rose essence (optional)

Method –

  1. Heat a pan on medium heat.
  2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
  3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
  4. Add paneer cubes into the sugar syrup and mix well.
  5. Cook on low heat until the sugar syrup reaches the setting consistency.
  6. Once the sugar syrup is thick, turn off the heat.
  7. Keep it aside, add rose water and mix well.
  8. Keep stirring regularly so that it is evenly coated over the paneer.
  9. Once sugar is coated well, pick out the paneer pieces.
  10. Use leftover sugar to prepare more murki or to make laddus.
  11. Chena mithai is ready to serve..