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Posted by on May 4, 2017 in Desserts | 0 comments

Jackfruit Seeds Halwa / কাঁঠালের বিচির হালুয়া

Jackfruit Seeds Halwa / কাঁঠালের বিচির হালুয়া

After million years I am here with new recipe. Sorry for inconvenience, I promise that I will try to be regular from now on. Shab-E-Barat is coming soon and having halua/ halwa/ halva is a very common tradition in this festival. So I am here with Jackfruit Seeds Fudge / Jackfruit Seeds Halwa / Kathaler Bichir Halua / কাঁঠালের বিচির হালুয়া recipe which is not that common but it has unique taste with lots food value. And the best part is unlike other halua recipe, it has brief cooking time. Though I wish if I could say same for preparation time (As you know that cleaning jackfruit seed is bit time consuming). If you follow my tips, you can do it easily with less. For this recipe I try to maintain that less is more theory. Some of us love to add more spices and mawa, coconut paste, condensed milk, milk powder etc. But my point is when simple jackfruit seed is so tasty why you need to put anything

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Posted by on Jun 26, 2016 in Desserts, Eid Special Recipes | 1 comment

Lachcha Semai / লাচ্ছা সেমাই (Homemade)

Lachcha Semai / লাচ্ছা সেমাই (Homemade)

  Lachcha Semai / লাচ্ছা সেমাই  is must have dessert For Eid in Bangladesh (Even in Indian and Pakistan ). Though we read and see lots news about hygiene issue of commercial Lachcha Semai making. Though making Lachcha Semai at home is not hard, can be little bit tricky for 1st time but trust me not hard. So hopefully you will make homemade Lachcha Semai in this festive season for your loved one. With love Rownak For Dough 1 and half cup plain flour Water For Oil Mixture ¾ cup oil Half cup ghee / vegetable shortening 4 tablespoon cornflour And also need oil for deep fry.               How to make: Mix water and flour and make hard dough. Melt ghee / vegetable shortening and mix with oil and cornflour. Divide the dough into three and give donut shape to press thumb in the middle of it (check photo). And soak all dough in oil mixture. Now check video to stretch each dough, fold

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Posted by on Aug 18, 2015 in Desserts | 1 comment

Shahi Tukra / Bread Pudding / শাহী টুকরা

Shahi Tukra / Bread Pudding / শাহী টুকরা

  Shahi Tukra / Bread Pudding / শাহী টুকরা is a quick and easy recipe, specially perfect for those who just start learning the cooking.  Like all shahi dish this one has ghee, dry fruits, and thick evaporated milk. In original recipe bread are deep fried in ghee and need to soak fried bread into the sugar syrup first, then milk sauce is poured over fried breads . But I like to swallow fry bread in ghee and skip syrup process which makes the recipe easier without compromising its taste. Just make sure use pure ghee for its “Shahi” taste and fry bread on medium heat. With love, Rownak   Ingredients: 4 slices bread(white preferable) 3 tablespoons ghee 3 cups milk 3 tablespoons sugar or to taste 1 Cardamom pod Saffron imitation(optional) 1 tablespoon Dry fruits(pistachio/ almond/ raisin)   How to make: Cut the bread in your desire shape (tringle, square, rectangle, round, heart shape etc) and cutting the crust is optional. Heat the pan with ghee and when ghee

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Posted by on Jul 14, 2015 in Desserts, Eid Special Recipes | 0 comments

Bird’s Nest Kunafa

Bird’s Nest Kunafa

  Bird’s nests is so crunchy and just the right sweetness. This Bite sized nutty dessert is popular Middle Easter dessert specially during the holy month of Ramadan and Eid. Any kind of Kunafa is made of Kataifi and Kataifi is a very fine vermicelli-like pastry (close to Bangladeshi moist and pliable Semai). I know that Kataifi is not available in Bangladesh. So I thought how to make our Semai (vermicelli) pliable(Because we need to roll Vermicelli to give shape of bird’s nest). So I soaked it for 10 minutes in water which made easy my work J . If you have Kataifi, use kataifi otherwise our very own Semai (vermicelli) will do the magic. With love, Rownak Ingredients: 150 gram Kataifi / Semai (vermicelli) 100 grams butter/ghee(melted) Nuts for filling(your choice) For Syrup: 1 cup sugar ½ cup water 3 cloves 1”cinnamon stick 1 teaspoon lemon juice Orange zest   How to make: First make boil water with rest of ingredients to make thick syrup. Leave it to cool

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Posted by on Jul 4, 2015 in Desserts | 7 comments

Bangladeshi Sweet Yogurt / Misti Doi / দই(দধি)-Traditional Way

Bangladeshi Sweet Yogurt / Misti Doi / দই(দধি)-Traditional Way

  I gave Doi recipe before which is very handy but not traditional way. So I am sharing this recipe  to make Bangladeshi Tradition Yogurt / Misti Doi / দই(দধি) in traditional way. If you don’t have or don’t want to go the hassle of boiling milk, you can use evaporated milk. Hope you will make and enjoy with your loved one in this summer. With Love, Rownak Ingredients: 1 litre milk Sugar to taste 3 tablespoon yogurt(natural/ Greek ) 3-4 tablespoon sugar (for caramel) How to make: In a pan add sugar for caramel and heat it. Cook it till it becomes golden caramel (do nt over burn it, then it will bitter taste). Add milk in caramel and boil it till it becomes half in amount. Don’t forget to stir occasionally and add sugar. When sugar dissolves, remove it from heat. Let it cool down till it becomes lukewarm, mix yogurt with it (make sure yogurt mix well with milk, you can use hand beater/ stick mixer/ blender or

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Posted by on Jun 22, 2015 in Desserts, Iftar Recipes | 4 comments

Boondia / Boondi / বুন্দিয়া

Boondia / Boondi / বুন্দিয়া

Ramadan Mubarak. To make this beautiful simple dessert please keep in mind 3 key points- batter consistency, temperature of oil and temperature of syrup. If you make sure these key points, you will get perfect Boondia / Boondi / বুন্দিয়া. Using colour is totally up to your choice, though I keep it traditional using bit of red colour. Some of us love to add baking powder, I dont find any need for that. Enjoy. With regards, Rownak Ingredients: 1 and ½ cup gram flour(Besan) 1 and ½ teaspoon oil 1 cup of water Food colour(to your choice) Oil to deep fry   For syrup 1 and half cup sugar 1 cup water 2 cardamom pods Also needs perforated ladle or flat skimmer. How to make: Boil cardamom, water and sugar in a sauce pan on medium heat till sugar dissolves. Simmer for 2-3minutes and turn off the heat and keep it aside. We need lukewarm syrup For Boondia / Boondi. Sift gram flour(Besan)first and add water slowly to make smooth

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Posted by on Apr 30, 2015 in Desserts | 6 comments

Rosogolla / Sada Misti / Sweet Cheese Ball / রসগোল্লা

Rosogolla / Sada Misti / Sweet Cheese Ball / রসগোল্লা

We used to call Rosogolla as Sada misti which means white sweet and gaint sada misti used to call Rosogolla (I even had Tennis ball size Rosogolla which is impossible to find now). I gave Rosogolla recipe before which makes perfect rosogolla. But this rosogolla is with less ingredients . So please check my childhood favourite Rosogolla / Sada Misti / Sweet Cheese Ball. N.B. if you want, you add cardamom powder with chana. With love, Rownak Ingredients: 2 litre milk Vinegar or lemon juice 3 cup sugar for syrup 2 tsp plain flour(moida) 1/6 tsp baking powder 5 cup water     How to make: Check my chana recipe to make chana from milk and vinegar (personally I never use lemon juice, but some prefers to use lemon juice). After making chana place it into a strain to drain whey (water), you need to bring it to room temperature quick (add some ice or place under running tap). Squeeze or strain the water from chan. We don’t need any

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Posted by on Mar 14, 2015 in Desserts | 2 comments

Bhapa Sondesh / Steamed Cheese Fudge / ভাপা সন্দেশ

Bhapa Sondesh / Steamed Cheese Fudge / ভাপা সন্দেশ

Bhapa Sondesh / Steamed Cheese Fudge is a very very simple recipe literally impossble to go wrong. Just one thing I used bit of  Rose water and cardamom powder which will hide the smell of cheese. You can use which ever you like or same like me(just don’t use too much of anything, when you are working essence , please remember that less is more) . With love, Rownak Ingredients: For Chhana/ricotta cheese1 and half litre milk & 1 and ½ tablespoon Vinegar / lemon juice 1/3 cup Powdered sugar or to taste 1 tablespoon almond/ cashew nut powder Rose Water a few drops (optional) 1/6 tsp cardamom powder(optional) Dry fruit for decoration 1 tsp Ghee Also need  a mold , I used 6”round mold from pressure cooker (tiffin box will work fine) How to make: Make Chhana/ricotta cheese to follow my recipe, strain it, wash it with cold water , squeeze all excess water and keep it aside. Knead Chhana/ricotta cheese, powdered nut, sugar and essence well. Takethe mold,

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Posted by on Feb 23, 2015 in Desserts | 0 comments

Balushahi / বালুশাই

Balushahi / বালুশাই

Balushahi is the easiest recipe for dessert to me. Only 2 tricks are here Don’t knead the dough; you need crack in your balushahi. (Check my raw balushahi picture) Fry on low heat. So all beginners please try this and give a surprise to your loved one. There is a tiny difference between Bangladeshi Balushahi and Indian, Bangladeshi Balushahi is garnish with mawa and Indian Balushahi is garnish with pistachio. Enjoy. With love, Rownak   Ingredients Flour(maida) – 1 and 1/2 cup) Ghee – 1/3 cup Baking soda – 1/2 tsp Greek yogurt – 1/3 cup Sugar – 2 cups Mace – 1 flake (optional) Oil – for fry Mawa for garnishing     How to make: Make sugar syrup with sugar, ¾ cup water and mace and keep aside. Sift flour and soda bicarbonate into a large bowl Add ghee to flour mixture and crumble it. Add the beaten yogurt and knead into a soft dough (use as much yogurt you need to make soft and pliable dough. Don’t

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Posted by on Aug 18, 2014 in Desserts | 5 comments

Mango Pudding/Amer Pudding / আমের পুডিং

Mango Pudding/Amer Pudding / আমের পুডিং

  Agar or Agar agar(China grass) is a gelatinous substance (A vegetarian alternative to gelatine) derived from algae, commonly used in Asian desserts, though Agar agar is available and vastly using in Bangladesh now. Agar agar can be purchased in powdered form, flakes, threads, or bars. But you need to use different amount powder and flake to thicken the liquid. Agar agar Flake needs 3 times more than Aga agar powder.  I used Agar agar powder here, though you can easily use agar flake instead of it. Literally its so easy make, you fell like what next feeling :p . Thanks. Ingredients: 1 cup  Milk 1 cup Mango Puree ½ cup sugar or to taste ½ tbsp. agar agar powder or  1 and ½ tbsp. agar flake ½ cup water Mango slices for decoration(optional)       How to make: To mango puree just blend mango until smooth. Set it aside. Take ¼ cup cold water and mix agar agar till it dissolves. Bring to boil and stir continuously. Add milk

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