Sandesh/ Sondesh Sweet- (झटपट बनाये दूध और चॉकलेट के संदेश)-Bengali Sweets- Indian Desserts

Ingredients –

  • Paneer / Indian Cottage cheese
  • Powder sugar (as per your taste)
  • A pinch of cardamom powder
  • Coco powder (for chocolate sandesh)
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron and sprinkle

Method –

  1. Add paneer, powdered sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until it turns thick in consistency.
  5. Split the dough in two equal parts, one for dudh  sandesh and another half for chocolate sandesh.
  6. For making chocolate sandesh add coco powder(as per your taste).
  7. Mix and Cook for 1 minute.
  8. Once ready, turn off the heat.
  9. Grease your palms with ghee & make small balls from the dough, roll it between your palms.
  10. Press with your thumb in the middle of it.
  11. Repeat the same for rest of the dough.
  12. Garnish the sandesh (as per your choice).
  13. Sandesh is ready, refrigerate and use.

Bread Barfi (10 मिनट में बनाये स्वादिष्ट ब्रेड की बर्फी )- Bread Sweets- Dessert Recipe- Katli

Ingredients –

  1. White Bread – 4 (remove  the edges of the bread)
  2. Coconut powder –1/2 cup
  3. Milk – 1/2 cup
  4. Ghee or butter –1 tsp.
  5. Dry milk powder –1/2 cup
  6. Sugar (as per your taste)
  7. Whole green cardamom powder –1/2 tsp
  8. Chopped Pistachios (Pista) for garnishing
  9. Saffron (kesar) optional

Method –

  • Add bread pieces into grinder jar to make fine powder.
  • Add milk into the crumbed bread, mix well and keep aside.
  • Heat a pan, add ghee into it.
  • Add coconut powder, cook for 2 minutes on low heat.
  • Add milk powder, cardamom powder and sugar mix well.
  • Keep stirring for 3-4 minutes.
  • Add soaked bread, mix everything well and cook till it becomes  little dry.
  • Once mixture is ready, turn off the heat.
  • Apply ghee or butter paper on the tray.
  • Pour the mixture and then spread it evenly across the tray.
  • Sprinkle pistachio on the top and press it gently with a spoon.
  • Keep it in fridge for sometime, so it can settle down.
  • Once bread barfi settled, cut it into pieces as per your choice.
  • Bread Barfi is ready to serve.

Balushahi(बालूसाही मिठाई)–Tikri-Khurmi Sweet Recipe- Indian Sweet Dish- Badusha Mithai

Ingredients –

  1. All-purpose flour/Maida – 1 cup
  2. Ghee / butter / oil – 2 tbsp for kneading
  3. Vegetable oil for deep frying
  4. Baking powder – ½ tsp.
  5. Few thread of Saffron (kesar) (soaked into warm water)
  6. Sugar – 2cups (as per your taste)
  7. Cardamom powder or whole cardamom – 3-4
  8. Pistachio, almonds, or other dry fruits – for garnishing

Method –

  • Add Maida and baking powder in a bowl and mix it.
  • Add  ghee into the maida and mix it well, it will look like bread crumbs after mixing.
  • Add little bit of water and knead the dough, if required add bit more water and knead.
  • Cover it and keep it aside for 15 minutes.
  • Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
  • Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
  • When the syrup is ready, turn off the heat.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
  • After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
  • The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
  • Heat oil into the pan/khadhai on low heat.
  • Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
  • When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
  • Take the fried Balushahi out of the oil.
  • Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
  • Balushahi is ready, garnish with grated Pista and serve.

Bottle Gourd Barfi(लौकी की बर्फी)- Hyderabadi Bottle Gourd Sweets-Lauki Ki Mithai

Ingredients –

  1. Grated Bottle Gourd (Lauki) – 2 cup
  2. Mawa / Milk Powder/ Khoya – 1/2 cup
  3. Sugar -1 cup (as per your taste)
  4. Muskmelon Seeds – 1 tbsp.
  5. Chopped Pistachios (any kind of dry fruits) – 1 tbsp.
  6. Coconut Powder – 1 tbsp.
  7. Green cardamom powder (Elaichi) – 1 tsp.
  8. Food color green (as per your choice)
  9. Ghee / butter – 2 tsp.

Method –

  • Add sugar into the grated bottle gourd, mix well.
  • Cover and leave it for 15-20 minutes.
  • After 20 minutes, add ghee into the heated pan and allow it to melt.
  • Add bottle gourd mixture and cook 10-15 minutes on medium heat.
  • Keep stirring intermittently for 3-4 minutes.
  • Add mawa, cardamom powder, color, muskmelon seeds and cook till its becomes dry.
  • Once sugar is almost dissolved & becomes thick, turn off the heat.
  • Take out the mixture & spread it evenly across the tray.
  • Sprinkle coconut powder, pistachio on the top and press it gently.
  • Keep the tray  in the fridge for 1 hour.
  • After 1 hour take out the tray and cut it into pieces as per your choice.
  • Bottle Gourd Barfi is ready to serve.

Dates Barfi (खजुर की बर्फी) -Dry Fruits Sweets-No Sugar Sweets-Healthy Dates(Khajur) and Nuts Roll

Ingredients –

  1. Seedless dates (khajur) – 1 cup, if you have dates with seed then remove the
    seeds before preparation
  2. Cardamom powder or nutmeg powder – 1 tsp.
  3. Ghee/butter -1 tbsp.
  4. Mix dry fruits (as per your choice)-
  5. Chopped almonds – 1 tbsp.
  6. Chopped cashew nuts – 1 tbsp.
  7. Muskmelon seeds -1 tbsp. 
  8. Chopped pistachio (Pista) – 1 tbsp.
  9. Pistachio (Pista) length wise – 2 tbsp for coating.

Method –

  • Cut all the dates into small pieces.
  • Heat ghee or butter in the kadhai on low heat.
  • Add chopped almonds, cashew, pista and fry for 1-2 minutes.
  • After a minute add muskmelon seeds and fry for few minutes.
  • Add chopped dates, cardamom powder and cook for 1-2 minutes.
  • Keep stirring continuously.
  • After 2 minutes turn off the heat, take out the mixture in a plate and let it cool down.
  • Thoroughly mix everything with your hands.
  • Roll the mix into cylindrical shape and coat with pistachio (pista).
  • Spread pista in a plate and coat it properly.
  • Using plastic wrap or aluminum foil wrap the roll and refrigerate for 1 hour.
  • After an hour remove aluminum foil from dates roll and cut the roll into slices.
  • Dates Barfi is ready to serve.
  • You can wrap khajur barfi with aluminum foil or chocolate paper.
  • Note- You can also make Dates laddu by taking small portion of  mix in your hand, rolling them into small laddoo and coat with pistachio.

Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge 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.

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Rajbhog Indian Festival Sweets- (कुकर मे राजभोग)–Bengali Sweets– Easy And Quick Rajbhog In Presser Cooker- Only 30 minutes

Ingredients –

  1. Whole milk – 3 cups
  2. Vinegar or lemon – 1-2 tsp.
  3. Sugar – 1 cup (as per your taste)
  4. Food color – Yellow
  5. A thread of saffron

Method –

  • To make Rajbhog, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 3 cups of water, 1 cup sugar(as per your taste) and few thread of saffron into the cooker.
  • You can also use low calories sugar supplements if you are diabetic.
  • Cover and  allow to come to boil.
  • Now put chena on the plate and add 1tsp sugar, yellow color…………………
  • Using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into big balls be…………….
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rajbhog Sweets have become puffy and doubled in size.
  • Now take them out in a bowl and serve it.