Ras Malai

Ras Malai

A very popular sweet in Bengali cuisine !!

Serves: 3 - 6

Ingredients

6 Rasgullas (Rasgullas available @ all sweet shops or leading brands are Haldirams, K C Das ….

250 ml boiled milk / 1 ¼ cup (Indian standard measuring cup of 200 ml / 8 oz capacity)

3 level tablespoon milkmaid sweetened condensed milk

1 tablespoon sugar

½ teaspoon green cardamom powder

10 – 12 Pistachios, blanched and slivered or any other dry fruits

A few strands Saffron (optional)

Method

In a sauce pan or any other thick bottomed pan , boil milk, sugar and milkmaid condensed milk on low heat for 15 – 18 minutes till it is reduced to a thick consistency.

Add cardamom power and mix well. Remove from heat, keep aside to cool and refrigerate for an hour.

Squeeze the rasgullas and put them into the chilled milk. Refrigerate it for another one hour.

Serve chilled garnished with pistachio slivers / saffron strands .

Sandesh

Sandesh

A very popular Bengali sweet. Recipe from Nestle.

Preparation Time : 5 minutes

Cooking Time: 30 minutes

Makes 10 - 12

Ingredients

MILKMAID sweetened condensed milk : 1 tin

Paneer cottage cheese : ½ kg (500 g)

Full cream milk powder : 2 heaped tablespoon

Powdered sugar : 2 tablespoon

Maida (all purpose flour) : 1 heaped tablespoon

Method

Blend all the ingredients to get a smooth paste. (You could use a mixer).

Heat the mixture in a thick bottomed pan.

Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough.

Pour onto a greased plate and cool and cut into desired shape and size.

Variations

For Kesar Sandesh, blend ½ tsp of kesar soaked in ½ tsp water with all the ingredient in first step.

For Mango Sandesh, add ¼ tsp mango flavor and 2 to 3 drops of yellow colour to the mixture after step 3. Mix well and pour onto a greased plate and cool.

Quick Tips

If kesar is not available use orange – red food colour and saffron essence. Mixer may be used to knead paneer and maida into a soft dough.

Bhapa Doi

Bhapa Doi

A very popular Bengali steamed sweet, made with Milkmaid condensed milk and thick curd.

Serves: 3

You will need

180 ml milkmaid sweetened condensed milk
200 ml curd (net weight of drained and thick curd - 150 g)
1/4 teaspoon cardamom powder
2 teaspoon dry fruits (optional)

Method

Tie curd in a muslin cloth. Hang for 1 hour to remove excess water (see the photos).

Once the water drains off, remove the contents from the muslin cloth ( approximately 150 g thick curd ) and mix with milkmaid condensed milk and cardamom powder.

Pour milkmaid - curd mixture into a flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or steamer for 30 - 35 minutes on a medium heat.

Remove aluminum foil and keep aside to cool for 1 hour. Serve chilled. Sprinkle dry fruits (cashew nuts / raisins / almonds .... optional).

Milkmaid Patishapta

Milkmaid Patishapta ( A very tasty Bengali Sweet )

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 10 - 12 patishaptas

You will need

Milkmaid - 1/4 tin (75 -100 ml )
Maida ( all purpose flour ) - 1 cup ( 100 g )
Rice flour - 2 tablespoon
Water to make thin batter ( approximately 125 - 150 ml )
Ghee / oil for frying ( 2 teaspoon )
Fresh grated coconut - 100 g
1 tablespoon Dry fruits, chopped ( optional )

Method

Mix milkmaid, grated coconut and chopped dry fruits ( optional ) evenly.

Blend maida, rice flour and water to make a smooth batter.

In a flat non stick frying pan, heat 1/2 teaspoon ghee. Add 45 ml ( 3 tablespoons ) of batter and swirl the pan to coat evenly.

When the batter turns creamy brown, place a little coconut and milkmaid filling at one end and roll over to the other end. Remove and serve.

Homemade Mishti Doi

Homemade Mishti Doi

I never miss a chance to taste Mishti Doi - a quintessential Bengali sweet prepared traditionally in earthen pots. Its thick, sweet, creamy with a slightly brown-red tinge and never sour. Mishti Doi makes an unforgettable and pleasant experience for anyone who tasted it.

I attempted to make mishti doi at home and it came out perfectly, just like the ones we get in Bengali sweet shops. You may also try this ..

Serves: 3

You will need

500 ml milk
50 g sugar
2 teaspoons extra sugar
3 teaspoons curd

Method

In a bowl, boil milk. Simmer to low heat and stir continuously for 20 minutes until it thickens and reduces to half of the original quantity. Mix sugar and allow it to cool down ( for smoother texture of mishti doi blend the mix in a mixer after adding sugar ).

In a small pan, caramelize 2 teaspoons sugar ( in a pan heat sugar on a low heat till light brown color). Pour this caramelized sugar to thickened milk and stir well.

Add 3 teaspoons curd and stir gently. Pour this mixture in earthen bowls and keep aside for 6 - 7 hours.

Later keep these in refrigerator for 5 hours to set completely. Serve cool.

Bengali Sweets again !!!!!!

Chhanar Payesh or Cottage Cheese Pudding is a delicacy of Eastern India and it is a tasty alternative to Rice Pudding served in various functions in and around Bengal in Eastern India.

Channar payesh' is the Bengali term for paneer or cheese pudding or 'kheer'. It is yet another one of the most popular Indian sweet recipes. It is famous in the state of West Bengal. Bengalis love to prepare this sweet dish on every auspicious occasion. In fact, they do not need an occasion to prepare channar payesh! Elders as well as children love sweets.

People of West Bengal are known to observe Diwali Kali puja in a grand way. And they enjoy Kali puja celebration with lots of sweets, fruits and other delectable.


Ras Malai (Urdu: رس ملا‏ئی ) is a sweet dish found in the Pakistan and India

Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in sweetened, thickened, creamy milk.




The milk is flavoured with pistachios, saffron, and rosewater.

Rasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West Bengal and Bihar.

GULAB JAMUN

.

Various types milk pedas

( I think you want to taste Mishti Doi , Samosa & Kachori. Here it is ) .

Want to try some BENGALI SWEETS ?

You can find out from Namma Chennai itself.

It's easily available in our favourite shop- Sri Durga Sweets.( Channar payesh available only during weekends and Mishti Doi only on Sundays. So enjoy your weekend with yummy Bongla sweets & have fun...... :)))))

Sri Durga Sweets

Opposite Titan & Tanishq

Chintamani Road, F- Block

Anna Nagar East

Chennai #26262413

Bengali Sweets from Sri Durga Sweets - Chennai

Yummy Mishti Doi...Real taste of Yoghurt...

Mishti Doi in Earthen Pot

What is inside a Kachori.?.......................See it yourself

Samosa...crispy and delicious !!!!

Sri Durga Sweets is our favourite shop for Bengal Sweets and snacks. You will get all the special sweets of Bengal. Chchaner payesh available only in weekends. Enjoy the yummy taste of gulab jamun, rosgulls, rosmalai, kala jamun, different types of pedas, mishti doi in earthen pots, samosas, kachori and other sweets & snacks.

Sri Durga Sweets

Opp Titan & Tanishq

F- block, 2 nd Avenue ( towards Chintamani )

Anna Nagar East

Chennai # 26262413

Find out here more about Mishti Doi in earthen pots.

Find out here more about Sweets of Bengal.