Shrikhand – Indian Saffron Mousse

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Desserts are my weak point, I’m sure its for most of you. So, it was quite a blow to me when I was diagnosed with gestational diabetes in my third trimester of pregnancy, oh yes, here’s the good news, me and Kalyan are now the proud parents of a 8 week old boy, Samiron Banerjee. Ok, so coming back to my sweet eating habits, so once the baby was I born, I am compensating for the lack of sweets in the last 3 months. I had been eating cookies, cakes, sweets – I mean anything and everything that is sweet.

My friend brought me a bowl shrikhand, her own recipe and I loved it so much that I wanted to make it myself. The first attempt turned out awesome and I just couldn’t help but share this recipe with you all.

Shrikhand

Shrikhand is a very popular dessert in Western India and some parts of Kerala. It is a yogurt based recipe, and the best part is it you don’t even need to turn on the stovetop to make this delicious recipe. Even though shrikhand is made generally with yogurt, which is hung almost overnight to drain out any excess water, I used kefir cheese, which is as dense as hung curd and the taste is the same.

Gujrati dessert

Ingredients:

1 lb kefir cheese

3 cups confectioner’s sugar

⅛ teaspoon saffron

¼ teaspoon cardamom powder

⅛ teaspoon nutmeg powder

10-12 whole almonds

Handful of almonds and pistachios slivered

1 drop of yellow food color (optional)

Directions:

Add the saffron to 2 tablespoon of warm milk and keep aside

Coarsely grind the whole almonds in a spice grinder

In a large bowl pour the kefir cheese and beat it gently to get rid of any lumps

Add one cup of confectioners’ sugar and fold in gently, do it till the rest of the sugar is folded in. You can add more sugar according to your taste

Pour in the saffron milk and fold in to the cheese. You can also add the food color now if you are using

Add the ground almond, cardamom and nutmeg powder and give it a good stir to mix everything together

Chill in the fridge for 2 – 3 hours. Serve cold garnished with slivered almonds and pistachios.

Shrikhand Gujrati dessert

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Durga Puja 2013 Timtable and Kalakand in Microwave

Subho Shashthi

Durga puja has already started. As Bengal gets decked up with all the pandals and the puja shopping almost come to an end, I on the other hand, living thousands of miles away is waiting for this weekend to arrive. The Durga puja in the US is held during weekends just for the convenience of the attendees.

While I miss on my dose of the Kolkata Durga pooja fever, I’m getting ready to celebrate the US style Durga puja. I will definitely miss the phuchka, alu kabli, churmur, ghugni – oh I cant stop writing the list of road side food that I’ll be missing on this puja – but would have a new taste, a new experience of celebrating puja just over the weekend.

The street food on Kolkata adds an added charm to the whole flavor of Durga puja, but there is always the home cooked prasad. Though my family strictly becomes vegetarian during the four days of puja, mainly because of the fact we have our own durga idol at home, and she has been worshiped in the family for more than a century now. And, as Ma Durga is bid adieu, the next day, ekdashi is the day to eat fish and only fish. The entire family with brothers, sisters, cousins, their spouses, their kids – you know how the Indian family tree is – eats, sitting on the floor. Last year I was heading the frying department of the lunch, mostly because my mom felt her daughter is old enough to get married so she is old enough to cook for hundred people, or at least the dal and bhaja part. So, my task for last ekdashi was to make loitta macher vada for the entire family. It was intimidating, it was tiring, yet there was a satisfaction seeing everybody asking for more.

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Summer Dessert – Fruit Custard

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Summer is the time to have everything cold from drinks to salads and from starters to desserts. And, with those lots of berries flooded in the market, there’s nothing better to get some in your plate. The strawberry lassi is one of my favourites.

There are kids who just hate to eat fruits, whichever may that be. When my sister was young my mom used to make custard and pour it over any fruit and serve it to her. That was the only way my sister ate fruits. Back in India, there is always the custard powder available in your grocery store, but in here its a little hard to find. So, I made it a little my way.

Fruit Custard

Dessert, Summer dessert, Custard, Fruit custard, Children food, Fruit recipe
Cooks in    Serves 4
Ingredients
  • Preparation:
  • 2 cups whole fat milk
  • 1 tablespoon all purpose flour
  • 3 egg yolks, separated
  • 1 teaspoon vanilla essence
  • ½ cup refined sugar
  • Fruits of choice – banana, berries, apple, oranges
Directions
  • Heat the milk to boiling in a saucepan and then lower the flame. Reduce it to half the volume. Pour in the sugar and stir and continue simmering
  • In the meantime, take the egg yolks in a bowl, whisk till they become pale. If you are using an electric beater, use it at low for 1min, if you are using a balloon whisk; just beat it for 2-3 minutes.
  • Continue whisking and pour in the vanilla essence and all-purpose flour, make sure there aren’t any lumps.
  • Pour in the hot milk and whisk lightly. Transfer the mixture back to the saucepan and simmer while stirring. Continue stirring so that no lumps are formed. Simmer for 2-3 minutes more. Take out of flame and let cool
  • Chop the fruits to bite size pieces. Keep the chopped apple and banana, if using immersed in water so that they don’t turn black
  • Pour about a ladle of custard in small serving glasses, layer with fruits and pour another ladle of custard. Chill in the fridge for about 1 hour and serve topped with cherries.

Hot Tips – In place of all purpose flour you can also use cornflour as used by Nigella in her custard sauce recipe.

This custard recipe goes to Kid’s Special event hosted at Tickling Palates.

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Shahi Tukda – Nawabi Bread Pudding

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Shahi tukra literally means “royal morsels”. The tale goes like this – one of the Nawabs of Awadh  – who was certainly not very famous for his generosity – used to distribute stale breads among his subjects on his rounds in and around the kingdom. Apparently, he had almost thousand chefs or khansamas in his kitchen. One of them came up with an idea. He dipped those stale breads; the nawab would distribute among his people, with sugar syrup and then pour thickened milk over it. And, the recipe for shahi tukra came up. This was one of the many stories anecdotes by Chitrita Banerjee in her book Amazon.

 There are many talks and discussions about the real origin of this rich and creamy bread pudding. Most believe it was the Moghuls who brought this recipe along with them. This dessert has become very popular in Southern parts of the Indian sub-continent; especially in Hyderabadi cuisine. You can find very few Hyderabadi restaurant or cook book which doesn’t have a recipe for shahi tukra.

Unlike most bread puddings which uses eggs this typical Mughlai dessert is eggless and is made with condensed milk, breads, saffron and dry fruits. The shahi tukda is also called double ka meetha as the bread swells to almost double its size after baking. The double ka meetha has become an indispensable dessert to serve after the rich meal on Bakrid or during Ramadan.

Serves 4
Preparation time: 10min
Cooking time: 30min

Ingredients:

  • 8 slices of milk bread
  • 1 liter full fat cream milk
  • 200ml fresh cream
  • ¾ cup sugar
  • ¼ cup condensed milk
  • ¼ cup raisins
  • 2 tablespoon almond slices
  • 4 tablespoon of clarified butter/ghee
  • Few strands of saffron
  • Edible silver foil for garnishing (optional)

Preparation:

  • Boil the milk and cream in a thick bottom pan till it reduces to almost half its original volume
  • Take out of flame and pour about 4 tablespoon of milk on 6-7 strands of saffron
  • Mix the sugar and condensed milk with the milk in the pan and place it over flame again
  • Pour in the now colored saffron milk, bring to boil with constant stirring
  • Leave to get cooled
  • Cut the crust out of the bread and cut into halves along its diagonal
  • Heat about half tablespoon ghee in a pan for each bread slice and fry till golden brown
  • Place the fried bread pieces in a baking tray and pour in about one-third of the milk on the bread pieces
  • Bake it for about 5-7 minutes at 180°C. Take out from the oven and pour in some more milk over it and then bake for about 5-7 minutes more. Take out and pour the left out milk
  • Bring to normal temperature and serve garnished with raisins, almond slices, saffron strands and edible silver foil.

Eggless Indian bread pudding

Hot Tips – If you are keeping it in the fridge then always keep it covered. The shahi tukra tend to lose the moisture making the bread slices chewy. According to your love for sweets you can adjust the amount of sugar and condensed milk.

 

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Apple Crumble for your Valentine

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For you see, each day I love you more
Today more than yesterday and less than tomorrow.

  • Rosemonde Gerard

Wish you all a very Happy Valentine’s Day. It may be a regular day for most of us, but still at the back of the mind, this day may seem to be a little different from the other 364 days of the year – a day to love and of course to express your love for the one person who has made all the differences in life.

Though the history of this day has no connection with romance and was celebrated to commemorate the Christian martyrs who were named Valentine. The romantic tinge of this day came with Saint Valentine. Roman Emperor Claudius II, supposedly ordered that young men to remain single as he felt that married men did not make good soldiers. On the other hand, Saint Valentine secretly performed marriage ceremonies to young men. When the emperor came to know about this he persecuted Saint Valentine. Want to know more about the history of 14th February, click to see the wiki page.

This day is celebrated all throughout the Western world. Thanks to globalization 14th February has become a day of celebration for the non-Christian countries too. Though a candle light dinner would be the perfect choice to celebrate this day of love and passions most people remains content with flowers and chocolates. We at Cook Like a Bong would love to share our part of celebration with a dessert – the apple crumble. This dessert is just perfect for Valentine’s Day – rough and course from outside, soft and gooey from inside – just like your Valentine. Choose more of our Valentine’s Day recipes.

Ingredients:

  • 2 apples, peeled, stoned and coarsely chopped
  • 1 cup of all-purpose flour
  • ¾ cup icing sugar
  • 2 tablespoon butter
  • Vanilla ice-cream or fresh cream for serving (optional)

Preparation:

  • In a thick bottom flask take the chopped apples and mix well with ½ cup icing sugar
  • Stew the apples over low flame with occasional stirring
  • The apples should become soft but not totally pureed
  • Place the apples in an oven proof pan
  • Mix the remaining sugar with the all-purpose flour and butter until it looks like bread crumps
  • Cover the cooked apple with the flour mix
  • Preheat the oven to 150°C
  • Place the pan in the middle rack of the preheated oven and cook for 30 min or till the upper layer turns light brown
  • Take out and serve hot with fresh cream or vanilla ice-cream

This recipe goes to Cooking with Fruits event hosted by Smita of  Tastebuds, also to Bake-off event . As this recipe is very easy to prepare and requires few ingredients, I’m sending it to Any One can Cook under the categories FB and WLI. This apple crumble is on its way to Monthly Mingle: Food for your loved ones hosted at Paulchens Food Blog?!, the event being the brainchild of Meeta of Whatsforlunchhoney.

The Calcutta Cookbook: A Treasury of Recipes From Pavement to Place

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Ganesh Chaturthi: Modak

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Devi Durga, the mother Goddess comes home every year during autumn, the Bengali month of Ashwin. As myth says, Durga, the daughter of King Himalaya descends to her paternal house from her husband’s abode in Kailash. With much pomp and grandeur the goddess is welcome to the land.

Ganesh Chaturthi marks the advent of the great home coming of Goddess Durga and her four children – Ganesh, Lakshmi, Saraswati and Karthik. Yesterday was Ganesh Chaturthi and that gives us just 31 days for the start of the 5-day long worship.

Vakratunda mahakaya suryakoti samaprabha
Nirvighne kuru me deva sarva karaye shu sarvada

This is the shloka for Ganesh. Ganesh Chaturthi is a very big festival in the Western part of the Indian sub-continent, especially in Mumbai. At our home, we celebrate this day to mark the countdown of ending our year long wait for the goddess. This time I prepared modak and nadu.

Ingredients:

For the wrap

  • 250gm rice flour
  • 2 cups water
  • 2 tablespoon ghee (clarified butter)

For the filling

  • 1 cup freshly grated coconut
  • 1 cup jiggery (gur) or sugar
  • ½ cup dry fruits (optional)
  • A pinch of camphor (optional)

Preparation:

For the wrap

  • Pour the water and ghee in a thick bottom pan and heat till luke warm
  • Use this water to make a soft dough with the rice flour, keep it covered with a moist cloth so that the dough doesn’t dry out

For the filling

  • Mix the sugar or jiggery with the grated coconut in a thick bottom wok
  • Place over low flame and stir continuously till it forms a sticky mixture
  • Take out of flame and add the dry fruits and camphor if using

Putting them together

  • Take a little part of the dough and make a small ball of about one-inch diameter
  • Press this ball with both your hands to make it flat
  • Place about one teaspoon of the filling at the centre of the flattened ball
  • Cover the filling from all sides with the dough
  • Repeat this till the dough and filling are exhausted
  • Place the modaks in a steamer and steam for about 4 minutes or till tender
  • Serve hot

Hot Tips – If the filling becomes cold it turns very sticky and can’t be removed from the bottom of the wok, you can reheat the wok a little to take out the filling, but these tactic can’t be used if you are using sugar instead of jiggery.

I have steamed the modaks, alternately you can also fry in ghee.

Further Readings – 5 Must see Ganesh Chaturthi Mandals in Mumbai

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Strawberry Sandesh

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“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer

Strawberry Sandesh

Strawberry Sandesh

Remember bite that you had craved for at the middle of the night at a place miles away from home? Well, for me its mom’s varied curries, phuchkas and padar dokaner mishti (পাড়ার দোকানের মিষ্টি – sweets from the local sweetshop). If you are from Kolkata, or have any other Bengali affiliation, probably you crave for the same.

If you live outside Bengal, you may find it tough to find any bengali sweet in your neighbourhood. Let alone different types of Sandesh. [You may find Phuchka though. Even if not, home made Phuchka is easy to prepare].

So, here are the simple steps to prepare an exotic variety – Strawberry Sandesh. If you can’t wait to know how to prepare Strawberry Sandesh, you may skip a couple of paragraphs ahead. Or else, read on for its History

History of Sandesh

Bengali cuisine was revolutionized in the 19th century. And the four sweet shops of Kolkata (কলকাতা ) , the then Calcutta) played a major role. These shops were named after their founders – Bhim Nag, K.C Das, Dwarika Ghosh and Ganguram and with these started the history of Sandesh (সন্দেশ).

Of these 4 pioneers, Bhim Nag patronized Sandesh (also referred as sandes, shandesh, sondes). Even after a century, Bhim Nag’s Sandesh is still a don’t-miss-when-you-are-in-Kolkata.

Most popular variety of Sandesh includes kara paker sandesh (কড়া পাকের সন্দেশ ), nalen gurer sandesh (নলেন  গুড়ের সন্দেশ), naram chanar sandesh (নরম ছানার সন্দেশ). Several companies even claim to do R&D in this field, but fresh chana (curd cheese) sandesh still remains a popular name.

The Request

In Cook Like a Bong Facebook page, Anshika requested for the flavored sandes recipe. I took the chance and bought some fresh strawberries from the market and prepared the strawberry sandes. It was an instant hit (it kicked ass!) among all who devoured the sweet.

Makes 10 sandesh

Preparation time: 30min + 1 hour

Cooking time: 20min

Strawberry

Strawberry

Ingredients:

  • Full cream milk (Dudh – দুধ): 1 litre
  • Strawberry (স্ট্রবেরি): 150gm
  • Sugar (Chini – চিনি): 3 tablespoon
  • Lemon Juice (Pati lebur ras – পাতি লেবুর রস): 2 tablespoon
  • Water (Jal – জল): 4 tablespoon
Channa

Chhana

Preparation:

  • Boil the milk, as it starts to increase in volume pour in the lemon juice and gently stir with a ladle
  • Chop the strawberries (don’t forget to put in some pieces in your mouth J) and put those in a pan with the sugar and water
  • Cook over low flame with stirring at times so that the puree doesn’t get stick to the bottom of the pan
  • Take out of pan when it turns sticky, keep aside to cool
  • Pour the chana (curd cheese, chhana, chhena) over a thin cloth so that the whey drains out, keep it hanged for 10-15min
  • Take the chana out of the cloth on a big plate, the texture will be a little spongy
  • Press the chana only with your palm and continue till your palm feel oil
Chhana Strawberry mix

Chhana mix

  • Fold in the strawberry puree with the chana
  • Transfer the strawberry mixed chana to the wet cloth and refrigerate for an hour
  • Take the chana out of the fridge and make shapes of your wish, garnish with sliced strawberries
Strawberry Sandesh

Strawberry Sandesh

Hot Tips – Alternately, you can also put the chopped strawberries in a blender and heat the puree with only sugar for 4-5 min or till it thickens. This Sandesh is made with fresh chana, so consume it within 24 hours of preparation.

You can also use calcium lactate to curdle the milk, but I don’t like the smell of it so I prefer using lemon juice.

Further Reading – Kara Paker SandeshCream FudgeCarrot Sandesh

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Gajar Halwa

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“There is a remarkable breakdown of taste and intelligence at Christmastime.  Mature, responsible grown men wear neckties made of holly leaves and drink alcoholic beverages with raw egg yolks and cottage cheese in them.”
– P.J. O’Rourke

There were a lot many troubles going on for the last couple of weeks. My internet connection broke, and then the computer got virus infected and crashed. Above all my Masters first semester exams was going on. The net result, I was not able to write a post for almost a month now. At last hopefully everything is fine now, and back to form.
When it comes to a big get together, or a year end weekend party there has to be a mouthwatering and tempting dessert at the end of the dinner menu. It was my mom and sister’s birthday on 24th, and so the house was packed with guests and relatives. Searching through Sanjeev Kapoor’s book on microwave cooking got hold of an easy way of cooking carrot pudding, the better way to call it – Gajar ka Halwa. The preparation turned out to be a very tasty one. I used the sugar free, as most of the family members are diabetic.

There is something very peculiar about this winter season. The weather is so dull and dry, but the veggies and fruits you get at this time of the year are so colorful. These days I just love going to the farmer’s market, shopping for vegetables – all of them looking so colorful and vibrant. The carrots in there bright reddish orange tinge are a must buy this season. Gajar halwa is best prepared with Delhi carrots, the ones that are long and reddish in color. Carrots are very good for the eyes due to the high amount of Vitamin A present.

Serving: 6
Preparation time: 15min
Cooking time: 20min

Ingredients:

Carrots (Gajar): 1kg

Milk (Dudh): 1 ½ litre

Sugar (Chini): ½ cup

Khoya: 200gms

Clarified Butter (Ghee): 2 tablespoons

Cardamom (Elaichi): 3-4 powdered

Almonds (Kaath Badam): 12-14

Raisins (Kismis): 2 tablespoons, soaked

Preparation:

  • Put the almonds in a microwave safe bowl and pour in water till they are covered fully. Microwave high uncovered for 3-4min. Take them out and cool those down till you can hold the nuts, peel off and chop into thin slices, keep aside.
  • Take the grated carrots in a microwave safe deep bowl and mix well with 1 ½ tablespoon of ghee. Microwave high covered for 10min, or till they become soft. Stir once or twice in between
  • Pour in the milk and again microwave high covered for 8-10mins, stirring once or twice in between.
  • Add the sugar and khoya and cook in microwave high uncovered for 5-6min
  • Take out and garnish with almonds, and raisins

Hot tips – While grating the carrots, it’s better to leave out the hard middle part of the carrot. You can put in a little coloring agent, to have the bright color of the halwa.

Further readingsGajar Halwa by Bon Vivant

1 Serving of raw grated carrot
Amount Per Serving
Calories 45.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 75.9 mg
Potassium 352.0 mg
Total Carbohydrate 10.5 g
Dietary Fiber 3.1 g
Sugars 5.0 g
Protein 1.0 g
Vitamin A 264.8 %
Vitamin B-12 0.0 %
Vitamin B-6 7.6 %
Vitamin C 10.8 %
Vitamin D 0.0 %
Vitamin E 2.5 %
Calcium 3.6 %
Copper 2.5 %
Folate 5.2 %
Iron 1.8 %
Magnesium 3.3 %
Manganese 7.9 %
Niacin 5.4 %
Pantothenic Acid 3.0 %
Phosphorus 3.9 %
Riboflavin 3.8 %
Selenium 0.2 %
Thiamin 4.8 %
Zinc 1.8 %

Sending this recipe to my dear friend Radhika’s event for this month – Delectable Desserts, Pastries & Ice Creams, another friend Arundhuti has recently announced her first blog event, this carrot pudding is on her way to to her Served with Love event and also to MEC: Festive Food hosted by Cham, this event is the brain child of Srivalli

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Narkel Nadu

“Mushikavaahana modaka hastha,
Chaamara karna vilambitha sutra,
Vaamana rupa maheshwara putra,
Vighna vinaayaka paada namasthe”

“O Lord Vinayaka! The remover of all obstacles, the son of Lord Shiva, with a form which is very short, with mouse as Thy vehicle, with sweet pudding in hand, with wide ears and long hanging trunk, I prostrate at Thy lotus-like Feet!”

Homecoming

Ganesh Chaturthi is over (here’s my earlier post on Ganesh Chaturthi) and at home I and my sister are still sneaking into mom’s kitchen to get hold of the left over sweets (prasad). It really feels great to come back home after 2 long years and again indulge into those silly things that I left back here in Kolkata. Ganesh Chaturthi is just a reason for celebration. Even a few years back there were no such celebrations at home and no special puja for Ganeshji. The only way to remember this day was to see the calendar or the telecast of Ganesh idol immersion in Mumbai.

Narkel Nadu

Flashback

Quite a few years back, during Durga Bishorjon (durga idol immersion), my sister started howling when the Ganesha deity was about to be thrown into water. She was a little kid then. And that’s when mom’s fascination with the elephant headed deity (no offense intended) started. While coming back home shebrought a small Ganesh idol made of brass. Eventually, collecting Ganesh idols became her hobby  and she now has 60 odd Ganeshas of myriad variety. May be I’ll click some photos sometime later and post it here in our blog.

Narkel Nadu

During Ganesh Chaturthi this year it was my work to prepare the Nariyal Laddu (coconut laddu), better know as narkel naadu (nadu or naru) in Bengali. I just thought of sharing this recipe with you all. I prepared it with sugar, but even the combination of jaggery (here’s how Navita prepared it) tastes good.

Preparation time: 15min

Cooking time: 7-8min

Makes 15 naadu

Ingredients:

Coconut (Narkel): 1

Sugar (Chini): 250gms

Khoya kheer: 100gms

Cardamom powder (Elaichi guro):  ½ teaspoon

Preparation:

  • Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
  • Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
  • Take the wok out of the flame as soon as the coconut starts to get sticky
  • Let it cool till you are able to touch it with your hand
  • Make small one inch size balls with this

Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.

Further Reading –  Indrani’s style

Sujir Halwa

Durga Puja is a big occasion for all Bengalis and for that matter anybody who has a Bengali friend or acquaintance. Everyone who is a Bengali by heart looks out for those few days of the year when the mother goddess comes down to earth and showers her blessing. Durga Puja is also a great occasion to me too, but especially I like the Sandhi Puja night. There is of course a reason behind this liking. It is the night when the goddess is offered Sujir halwa and luchi. It just tastes so good in that combination and my mom cooks it just the way I love; not to flaccid not too condensed, just the right consistency to have it.

Not only during Durga Puja, Sujir halwa always has a soft corner in all our hearts, so throughout the year, mom prepares it often. Mom is not there now with me here in my Bangalore flat, so when it comes to having something typically Bengali I have to enter the kitchen. The other day I prepared Sujir halwa, though I couldn’t get the feeling of my mom’s love in it, but yes it satisfied my taste buds.

Serves 4

Ingredients:

Semolina (Suji / Rava): 4 heaped tablespoons

Clarified Butter (Ghee): ½ teaspoon

Milk (Dudh): 2cups (300ml)

Sugar (Chini): 2 tablespoons

Cardamon (Elaichi): Seeds of 2 or 3 crushed to form powder

Dry fruits for garnishing

Preparation:

  • In a wok heat the ghee in simmering flame
  • Add the semolina along with 2 bay leaves to it and toss for a minute or two
  • Pour in the milk along with sugar and let it boil, stir every two to three minutes to ensure that the semolina doesn’t get stick to the bottom of the wok
  • When half cooked add the cardamom powder to it and stir well so that it gets mixed to the halwa
  • As the semolina thickens take it out of flame and serve with dry fruit garnishing
sujir halwa

Sujir halwa

Sujir payes serves as a good accompaniment with luchi or even can be had hot or cold as a dessert. Depending on how you like it, you can also add more or less milk to make the consistency of your choice. I like it uncondensed and so I have added more milk to it.

NB: Be very careful when you are frying the semolina in ghee, because with heat just above the optimum heat, semolina tends to get burnt. It is better to fry it in low flame with constant stirring, and ensuring that the milk is within your reach.

Check for my fiftieth post here on this blog, till then Happy Cooking, Happy Eating

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Vanilla Rabdi

Birthdays are special to everybody. Where ever you are and whatever state you are in everybody wants to celebrate ones birthday in the possible way. I am absolutely no exception to this. Yesterday was my birthday and of course I enjoyed it. Enjoyment and cooking – I can not keep these two words separately, so had to cook something. The festival season and also for my blog event in mind it was an unanimous decision to prepare something sweet.

Serves 4

Ingredients:

Milk (Dudh): 1 litre

Caster Sugar (Guro Chini): 50 gms

Eggs (Dim): 4, yolks taken out

Milk powder (Guro Dudh): 4 tablespoons

Vanilla essence: ½ teaspoon

Dry fruits of choice preferably almonds, cashew and raisins

Preparation:

  • Boil the milk in low flame till it becomes almost half the original volume.
  • Take the egg whites in a bowl and milk powder to it. Beat the egg vigorously so that the milk powder doesn’t form any lumps.
  • Once the egg is properly beaten add vanilla essence to it.
  • With a tablespoon add the beaten egg to the milk and as it forms a lump take it out. Do it repeatedly till the egg is exhausted.
  • If extra milk is left out then simmer and lessen the volume.
  • Add dry fruits to the rabid and pour in the left out milk over it.

Alternately, if you don’t want to work so much then just pour in the beaten egg in the milk and boil till the milk forms a lump.

Chill and serve garnished with dry fruits.

vanilla rabdi

Among all these festivities I share this recipe with Pallavi for her new blog event Yummy Festival Feast- Diwali

Happy Cooking and Happy Eating

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