KHEER (PAYASAM)

kheer - this ever popular pudding has rice cooked on a slow fire in sweetened milk to make a rich, creamy dish!!!!



INGREDIENTS REQUIRED:

2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)

Preparation:

1. Wash the rice well and soak for half an hour in enough water to cover it fully.
2. Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil.
3.  When the milk comes to a boil, add the rice and simmer.
4.  Cook till the milk thickens and reduces to half its original volume.
5. Add the almonds, raisins and cardamom and cook for 5 more minutes.
6. Turn off the fire and add the saffron. Stir well.
7. Allow the kheer to cool, then chill.
8. Serve cold garnished with rose petals.

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CARROT KHEER

Carrot Kheer is a very nutritious dish. Learn how to make/prepare Carrot Kheer 

INGREDIENTS REQUIRED:

• 6-8 Fresh carrots
• 1 Litre full cream milk
• 2 Cups sugar
• 1/2 tsp Cardamom powder
• 1/4 tsp Saffron
• 5-6 Sliced almonds
• Some cashews

How to make Carrot Kheer:

• Wash the carrots and cut the edges.
• Cut the carrots into small pieces and boil it in a pressure cooker.
• In the meantime, boil the milk in a big vessel and leave it on very low heat.
• Place the boiled carrot & saffron into a grinder and make paste of it.
• Then add the carrot paste into boiling milk and keep it on normal heat.
• Stir the mixture continuously and add sugar (add additional sugar as per the taste).
• Add cardamom powder and stir well.
• Heat the mixture until boiling state.
• Now let it cool for sometime.
• Refrigerate it for cold serving.
• Decorate with cashews and sliced almonds before serving.

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SANDESH MISHTI

No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

INGREDIENTS REQUIRED:

400 gms fresh paneer (hang to drain whey completely)
10-12 almonds cut into slivers
8-10 of pistachios cut into slivers
A few saffron strands
1 tbsp warm milk (to soak saffron)
2 tsps milk powder
1/2 cup finely powdered sugar
1/2 tsp pistachio essence
1/2 tsp cardamom powder
Ghee to lightly grease moulds
Moulds of any shape you like

Preparation:

   *Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
   *Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
   *Allow the mixture to cool.
   *Add sugar, essence and cardamom powder and mix until smooth dough is formed.
   *Lightly grease the moulds with ghee.
   *Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
   *Press some of the prepared paneer mixture on top of the topping in each mould and shape.
   *Chill for a few hours, unmould carefully and serve.

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SHRIKHAND

I first tasted Shrikhand when I moved to Pune, a big city in the western Indian state of Maharashtra, with my family. I have loved it ever since. Ideally Shrikhand should be made with whole or full cream milk yogurt but you can also make it with low-fat or diet yogurt. The nuts are optional but add that extra special touch to this simple but delicious dessert.

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours, 5 minutes

INGREDIENTS REQUIRED:

1 kg whole milk or full cream unsweetened yogurt(DAHI)
1 cup powdered sugar
1 tsp cardamom powder
2 tsps kewra essence (available at Indian groceries)
1 cup thinly sliced green pistachios
A pinch of saffron strands
2 tsps warm milk

Preparation:

   *Hang the yogurt in a clean muslin or cheesecloth for 2-3 hours to completely drain all the whey from it.
   *When the yogurt is drained and ready to use, put the warm milk in a small glass bowl and add the saffron
strands to it. Allow to stand for a minute.
   *Now mix all the ingredients (including the milk with saffron strands in it) together in a large bowl. Mix to blend sugar fully.
   *Chill for an hour and serve dollops in a bowl, like ice cream.

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MISTI-DOI

Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts. Mishti Doi tastes great but is amazingly simple to make!

INGREDIENTS REQUIRED:

1 liter full cream/ whole milk
3-4 tbsps yogurt
250 gms sugar

Preparation:

   *Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.
   *Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize (brown).   Remove from the fire when done, add the reduced milk to this caramalized sugar and mix well to blend.
   *When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
   *Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
   *When the Mishti Doi has set and is firm, chill for a few hours and serve.

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CHAM CHAM

I've heard of them being called "Pleasure Boats" and know people who use the name as a term of endearment for their loved ones! Not surprising because Cham-Chams are truly delicious and very sweet indeed! Cham-Cham is a typically Bengali (east Indian) sweet.

INGREDIENTS REQUIRED:

2 liters full cream/ whole milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron
A few drops of yellow food colour (according to your preference)
200 gms fresh thickened/ heavy/ double cream

Preparation:

   *Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
   *Strain the cheese and wash it well under running water - to remove all the lime juice from it.
   *Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
   *Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The smoother you knead the cheese, the better the Cham-Chams. This is the time to add the yellow food color and mix well.
   *Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
   *Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Cham-Chams, as they will expand to double their size while cooking in the syrup!
   *While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth. Now gently press them into an oblong shape and then flatten a little.
   *Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.                                  They will have expanded to almost double their original size and will be delicate when hot.
   *When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Cham-Chams and chill for a few hours. When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
   *Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
   *Garnish with slivers of your favorite dried fruit and serve.

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RAS MALAI

Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.

INGREDIENTS REQUIRED:

Paneer made from 1 liter of milk (recipe below)
1 liter full cream/ whole milk
1/2 cup sugar
1 tablespoon cardamom powder
4 cups water
1 cup sugar
1/2 cup thinly sliced almonds or pistachios

Preparation:

   *Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
   *Knead the Paneer  in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
   *When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
   *In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
   *Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
   *Before serving, garnish with slivers of dried fruit.

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SPONGY RASGULLA

Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always! The Bengalis (from eastern India) sure know their sweet making.

INGREDIENTS REQUIRED:

2 litres full cream milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron

Preparation:

   *Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
    *Strain the cheese and wash it well under running water - to remove all the lime juice from it.
   *Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
   *Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
   *Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
   *Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!
   *While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
   *Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
   *When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.

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GAJJAR HALWA RECIPE

INGREDIENTS REQUIRED:

1 kg Carrots
2 litre Milk
1 teaspoon Cardamom seeds  
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

   *Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
*Put the 1lt.MILK to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
   *Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
   *Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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GULAB JAMUN

INGREDIENTS REQUIRED:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

   *Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
   *Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
   *If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
   *The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

   *The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
   *Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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