Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on Jul 24, 2014 in Desserts | 8 comments

Chomchom / চমচম

Chomchom / চমচম

In the recipe I shared some tips. Please please make sure you follow those tips for perfect Chomchom. Thanks and Eid mubarrak. Ingredients: 2 litre milk Vinegar or lemon juice 3 cup sugar for syrup 1 and ½ tbsp. sugar for caramel 2 tsp plain flour(moida) 1/8 tsp baking powder 5 cup water Mawa 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 chana cheeseon’t need any excess water in chana. Knead it with plain flour and baking powder for 5-8 minutes (I prefer food processor for kneading) and divide into 20 equal parts. Shape into cylinder or round (traditionally cylinder shape). In the middle of you are giving shape of your chomchom, start boiling sugar and

Read More

Posted by on Jul 22, 2014 in Desserts, Eid Special Recipes | 2 comments

Jorda Semai / Sweet Vermicelli

Jorda Semai / Sweet Vermicelli

For Eid Dessert Semai is so popular that in some places Eid ul Fitr is called as Semai Eid. I will give Jorda Semai recipe today and you can see that I used fresh orange to make orange flavour. And I also used bit orange colour (as you know that Jorda should be in orange colour). Don’t be shy to use ghee but if  you want, you can use half oil and half ghee. Eid Mubarrak to my all lovely Readers. Ingredients: 150 gram vermicelli / semai 2/3 cup ghee 2/3 cup sugar ½ cup dry fruits and nuts(raisin, pistachios, cashew, morobba to your choice ) 1/3 cup orange (peeled and skin off) 1 tbsp orange rind 2 cardamom pods 1”cinnamon stick 1 bay leaf Food colour(optional)     How to make: Soak all nuts and raisin (kismis) at least 15 minute. Drain the water and remove the skin of nuts and chop if need. Boil 2 and ½ cup water with cardamom, cinnamon and bay leaf. Boil till it

Read More

Posted by on Jun 6, 2014 in Desserts | 4 comments

Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge

Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge

  Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge is a dessert made especially on Shab-e-Barat night. It is my most favourite halwa. It is delicious by itself, but can be eaten with luchi, rice flour bread or paratha. Ingredients: 1 and ½ cups Split yellow Chickpeas 2/3 cup ghee and more for brush the serving plate 1” cinnamon sticks 2 cardamoms 1 bay leaf 1 and ½ cups sugar or to taste ¼ cup chopped nuts and raisins ½ cup milk powder       How to make: Soak Split yellow Chickpeas in water for 4 hours to overnight. Wash and Boil it in water till it becomes tender and make paste of it to use food processor or traditional way (sheel pata). Heat a pan if possible non-stick with 1 tablespoon ghee and fry nuts and raisin for minute. Remove it for ghee and keep aside. In same pour rest of ghee and add cinnamon sticks, bay leaf and cardamoms. Stir for a

Read More

Posted by on May 29, 2014 in Desserts | 0 comments

Trirotno Halua / Tri Coloured Halwa

Trirotno Halua / Tri Coloured Halwa

  Trirotno Halua / Tri Coloured Halwa actually three types of halwa(fudge) layered together. You can just make coconut halwa/ narikeler halua or papaw halwa/ peper halua or carrot halwa/ gajorer halua by itself. I just want to add some colour to my table with not compromising the flavour. This is actually my mother signature dish, she uses kheer where I am using condensed milk  to make it simple and easy(though you can make kheer of 1 litre milk and use here). There is lots of sugar in condensed milk so I haven’t used any extra sugar. If you want more sweet you can use sugar to your taste. Instead of condensed milk you can you kheer and sugar. For using same pan I maintain the serial of white, orange and green. Enjoy. N.B. You can make tri coloured halwa(fudge) is several ways. You can just make semolina (suji) halwa, divide three and colour it. Or you can make Bambay halwa like this. Ingredients: 2 cups coconut paste 2 cups

Read More

Posted by on Apr 29, 2014 in Desserts, Pitha | 4 comments

Alur Jilapi Pitha / Potato Pretzel

Alur Jilapi Pitha / Potato Pretzel

Alur Jilapi Pitha / Potato Pretzel is deep-frying   potato, flour and milk  pretzel shapes, which are then soaked in sugar syrup for 4-5 hours. It tastes close to Golap jam(lal mohon). Potato is a unusual ingredient for sweet. Trust me you wil love the result.  You can give guessing game for your family (what is the ingredient). Enjoy. Ingredients: For Dough: 1 cup boiled potato ½ cup milk powder ½ cup flour 1 tablespoon semolina 2 tablespoons ghee 1 teaspoon milk ½ teaspoon cardamom powder 1/8 teaspoon baking powder Oil for deep fry For Syrup: 3 cups sugar 2 cups water     How to make: Boil sugar and water together and make the syrup. Keep aside the syrup, we need lukewarm syrup. Mash potato and mix with rest of ingredients except ghee and milk. For making smooth dough use milk as needed. Add ghee and knead well. Divide the dough 16 balls. Make each dough into long tubular (cylinder) shape with about 7  ̋ long and fold like picture:

Read More

Posted by on Mar 11, 2014 in Desserts | 2 comments

Mansur

Mansur

  Mansur is gram flour fudge with elegant flavour of ghee. It is same time easy and tricky recipe which is related with timing. Time is very important, if you overcook, you will get hard Mansur, If you undercook you will make soft like halua. Ingredients: 1 and ½ cups chick pea flour(besan) 1 and 1/2 cups sugar 3/4 cup ghee ¼ cup oil 1/3 cup water ¼ tsp Saffron imitation(optional) 1/3 tsp cardamom powder     How to make: Sift gram flour, cardamom and saffron imitation together. Heat ghee and oil together: need to be smoky hot. Make sugar syrup with sugar and water. Add gram flour mixture to syrup and stir constantly to make smooth. Add hot ghee to the flour spoonful at a time, stirring continuously. Adding hot ghee will make lots bubble in the batter. If you are getting bubble, ghee is not enough hot. When it starts changing colour, pour into square bowl and cut after 5-7 minutes. Let Mansun cool down before remove from

Read More

Posted by on Mar 6, 2014 in Desserts | 10 comments

Aflatoon / আফলাতুন

Aflatoon / আফলাতুন

  Aflatoon is only sweet in Bangladesh which needs to bake. It’s literally cake like sweet made with mawa, ghee, sugar, semolina and nutmeg (sometimes dry fruits raisin and pistachio). Instead of mawa I used milk powder here to make easier. Pure ghee is must ingredient here which gives lots of flavour. Another key point is beat the batter to make really smooth. For Eggs please make sure that 2 eggs will be half cup . Please don’t over beat the batter, just it does not have any lump. With regards, Rownak   Ingredients: 2 eggs(half cup) 1/3 cup sugar 3/4  cup mawa / milk powder 1/6 tsp nutmeg powder 1/8 tsp cardamom powder 1 tbsp flour 2 tbsp semolina 2 tbsp ghee Also need loaf pan and extra ghee/ butter to grease the pan. How to make:  Preheat the oven 160 degree c and grease the pan with ghee/ butter. Beat eggs and sugar together till sugar dissolve. Add rest of ingredients one by one and make smooth batter. Pour

Read More

Posted by on Jan 26, 2014 in Desserts | 10 comments

Cake Sondesh / কেক সন্দেশ

Cake Sondesh / কেক সন্দেশ

    Cake Sondesh is a very simple with great taste and beautiful. It is actually cheese fudge with chocolate flavour brown edges look like cake. Ingredients: 2 cup chhana / ricotta cheese ½ cup milk ½ cup sugar 2 tbsp coco powder 1 tsp flour / Corn flour (optional) 1 tsp ghee ½ tsp vanilla essence         How to make: Make sure squeeze as much water from cheese and knead it. Cook it all ingredients together except coco powder and vanilla essence till sugar dissolve and mixture starts leaving the sides of the frying pan and becomes like dough. Remove from heat and add vanilla essence.  Let it cool down and knead well. Take two third mixture and make cylinder shape. With last one third add coco powder and place it inside two grease proof paper or plastic and roll as big to cover the cylinder. Keep it into refrigerator for at least hour before cutting it. Cut width wise and then into half. Enjoy Cake

Read More

Posted by on Jan 12, 2014 in Desserts, Other | 26 comments

Bangladeshi Cheese / Ponir / Paneer

Bangladeshi Cheese / Ponir / Paneer

  Bangladeshi Cheese / Ponir / Paneer has its own flavour and style. In Bangladesh cheese (ponir) is made by fresh milk. But it is hard to find fresh milk in abroad. In that case you can use refrigerated milk, but you need bring it in normal temperature. Try not to use non pasturized/ homogenized milk. In Australia A2 is the only non pasteurized/ homogenized milk. Hope you will love the post. For help I am adding a video of it which is produced by Bangladesh Government.   Ingredients: • 1 vegetarian rennet tablet • ½ cup cool, chlorine-free water • 2 litre milk • Salt Also needs small bamboo basket (or strainer), knife and bamboo stick or skewer.           Preparation:  Dissolve the rennet into the water and stir to dissolve. Pour milk into pot (no cast iron). Place over medium heat for 2 minutes to remove the coldness (if you have fresh milk omit this part).  Pour the rennet solution and ½ teaspoon salt in

Read More

Posted by on Nov 29, 2013 in Desserts, Other | 2 comments

Chal Kumrar Morobba / Ash Gourd Candy

Chal Kumrar Morobba / Ash Gourd Candy

  Chal Kumrar Morobba / Ash Gourd Candy is a translucent, almost clear candy prepared from mature ash gourd. Ash gourd is also known as winter melon Or Chal Kumra in Bangladesh. Just make it sure you are using mature ash gourd to get perfect ash gourd. You can have it as a snack or make cake or Jorda (Sweet Rice) with it. Ingredients: • 1 kg Ash gourd (Chal kumra) • 4 cups sugar • 1 tbsp Quick lLime(chun) • 1” cinnamon stick(optional)     How to make: 1. Peel skin of ash gourd, cut and remove seeds and soft part middle part. 2. Cut into pieces of desired size and wash it. 3. Prick all pieces with a fork. 4. Dissolve Quick Lime in 1.5 litre water and soak Ash gourd pieces for about 4 hours. 5. Remove Ash gourd pieces from Quick Lime water, wash thoroughly and place into strainer. 6. Boil water in sauce pan and when water comes to boiling point, add gourd pieces; cook

Read More
Page 2 of 612345...Last »