Bread Pista Roll (ब्रेड पिस्ता रोल)-Dessert Recipe-Indian Sweet Recipe

Ingredients –

  • White Bread – 4 (remove  the edges of the bread)
  • Sugar (as per your taste)
  • Coconut powder –1/2 cup
  • Milk – 1/2 cup
  • Ghee / butter – 1tbsp
  • Green cardamom powder – 1/2 tsp
  • For Stuffing –
  • Cashew, Almonds, Pista and coconut powder
  • Green food color (optional)

Method –

  1. Add bread pieces into grinder jar to make fine powder.
  2. Add milk into the crumbed bread, mix well and keep aside.
  3. Heat a pan, add ghee into it.
  4. Add coconut powder, cook for 2 minutes on low heat.
  5. Add soaked bread, cardamom powder, sugar mix well.
  6. Cook on low heat, until its becomes thick and dry.
  7. Once ready, let it cool down.
  8. Add cashew, almonds, pista, coconut powder sugar into the jar and make a fine powder.
  9. Once powder is ready, add food color and with the help of milk make a soft dough.
  10. Dough is ready we will use this for stuffing.
  11. Divide the dough into two equal parts and make roll.
  12. Dough we kept in the fridge is ready now, divide the dough into two equal parts.
  13. Cover the dough from both the sides with plastic wrap and with the help of rolling pin roll the dough
  14. Remove plastic wrap from top, add the stuffing and gently roll them.
  15. Roll is ready, wrap the roll into plastic wrap.
  16. Keep it in fridge for 1 hour, so it can settle down.
  17. Once bread Pista rolls settled, cut it into pieces as per your choice.
  18. Bread Pista roll is ready to serve…

Khoya Gulab Jamun(खोया का गुलाब जामुन)-How to make Homemade Gulab Jamun-Step By Step

Ingredients –

  1. Khoya or mawa – 2 cups
  2. Paneer / cottage cheese – 1 cup
  3. All purpose flour / maida – 2 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Chopped dry fruits for stuffing (as per your taste)
  7. Food color ( optional )
  8. Baking powder – 1 tsp.
  9. Vegetable oil / ghee for frying sweets
  10. Sugar – 2.5 cups (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.
  • 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.
  • Take 2 tbsp prepared dough to bind the stuffing, mix dry fruits, food color, cardamom powder and 2 tsp sugar.
  • Mix everything really well and keep it aside. 
  • 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.
  • Take small amount of dough, roll the dough into round shape and flatten it with your fingers.
  • Top up with some stuffing and close really well.
  • 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 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.

Chom Chom Rusgulla Recipe– Festival Special –Bengali sweet Recipe

Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Food color – as per your choice
  6. All purpose flour/Maida– 2 tsp.

Method –

  • Boil whole milk in a  pan.
  • Keep stirring once a while.
  • When milk is boiled switch off the flame 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.
  • Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
  • Now put chena in to the blender and blend for 1-2 seconds.
  • Place the chena on the plate, add maida and mix well for 2 minutes.
  • Divide the chena into two portion and add 2 drops of  food color in one portion and mix well.
  • You can add another color into second portion if you want.
  • Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely. Open the lid once it is cooled.
  • Chom-chom has become puffy and doubled in size.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya and serve.

Note –

  • You can also use unsalted Paneer from market.