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Posted by on Nov 18, 2013 in Desserts | 6 comments

Roskodom

Roskodom

RosKodom is cheese stuffed chamcham and rolled in sugar bead. Nowadays stuffing chamcham becomes optional, so if you want to omit stuffing chamcham, just feel free to do that. I try to make this recipe as easy as possible. For sugar bead if you live it overseas, you can buy check in cake decoration shop(look for 4mm matt white sugar beads). Thanks for staying with me in my Bangladeshi Dessert’s venture. Ingredients: • 2 chamcham (cut into 8 pieces) • 1 cup ricotta cheese(chana) • 1 cup milk powder • 1 tbsp ghee • ½ cup sugar • Sugar beads (4mm) How to make: 1. Mix milk powder, cheese, ghee and sugar in a pan and mix it well. 2. Cook it on medium heat stirring continuously until it starts leaving the sides of the frying pan and becomes like dough. Cook 2 minutes more. 3. Let it pour into a bowl and let it cool down till it becomes just lukewarm. 4. Divide it into 8 balls and stuff

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Posted by on Nov 4, 2013 in Desserts | 0 comments

Khejurer Gurer Sondesh / Cheese Fudge with Date Palm Sugar

Khejurer Gurer Sondesh / Cheese Fudge with Date Palm Sugar

  Khejurer Gurer Sondesh / Cheese Fudge with Date Palm Sugar is a kind of fudge which is made by ricotta cheese (chhana) and Date Palm Sugar (khejurer gur). Date Palm Sugar (khejurer gur) has unique smell which makes this dessert extraordinary. It is a very simple dessert with full of flavour. I used sugar and Date Palm Sugar (khejurer gur) together to give lite colour. If you want, you use only Date Palm Sugar (khejurer gur) or more or less sugar as per your taste. N.B. Last year I went to a Sweet shop in Bangladesh, they add plain flour (moida) in the time of making Cheese (chhana) which makes smooth cheese. In every litre milk use 1 tablespoon plain flour (moida) mixed with water, add it when milk is about boiling point and stir well. Ingredients: • 2 litre milk • 1/3 cup Date Palm Sugar (khejurer gur) • 3 tablespoons sugar How to make: 1. Make Cheese (chhana) from 2 litre milk to follow my chhana recipe.

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Posted by on Oct 25, 2013 in Desserts | 2 comments

Kheer Kadam

Kheer Kadam

  Kheer Kadam is kheer stuffed chamcham and rolled in mawa. As you know, making Kheer (cook milk till it dries and becomes soft dough consistency) is a bit time consuming. To make it easy I used milk powder and milk. Make sure you have hard chamcham otherwise it will be hard to stuff. Ingredients: • 12-14 small chamcham (round shape) • 1 and ½ cup milk powder • 1 cup milk • 2 tablespoons ghee • 1/3 cup icing sugar • 1/3 cup mawa How to make: 1. Mix milk powder, milk and ghee in a pan and mix it well. 2. Cook it on medium heat stirring continuously until it starts leaving the sides of the frying pan and becomes like dough. Cook 2 minutes more. 3. Let it pour into a bowl and let it cool down till it becomes just lukewarm. 4. Mix sugar with it. 5. Divide it into 12-14 balls and stuff each chamcham in each milk balls. 6. Roll them in mawa and

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Posted by on Oct 8, 2013 in Desserts | 0 comments

Batasa / Sugar Drop Candy / বাতাসা

Batasa / Sugar Drop Candy / বাতাসা

  Wish you all a very very happy Durga Puja. Batasa / Sugar Drop Candy is a very popular Bangladesh. Specially in Hindu Festival it is a must have sweet.   Ingredients: • 2 cups sugar • ½ tsp bicarb soda • ½ cup water Also needs aluminium foil or kula. How to make: 1. In a small saucepan, place sugar and water over a medium heat until the sugar is dissolved. 2. Bring sugar, syrup and water to the boil and simmer for 5 minutes. When white bubbles start to show from bottom, stir constantly. 3. Place aluminium foil close to the stove and remove the saucepan from the heat. Add the bicarbonate soda to the saucepan. 4. Pour spoonful hot mixture on foil till you finish the mixture (you need to be quick)and leave to cool. 5. Enjoy Batasa / Sugar Drop Candy which has long shelf life.   বাতাসা উপকরণ: চিনি ২ কাপ খাবার সোডা আধা চা চামচ পানি আধা কাপ বাঁশের ডালা ১টি প্রণালি: কড়াইতে চিনি

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Posted by on Sep 27, 2013 in Desserts, Snacks | 0 comments

Khaja / Jive Goja

Khaja / Jive Goja

  Khaja is Sugar coated Bangladeshi pastry. Because of its tongue it calls Jive Goja in some places. Jiv means tongue in Bengali and goja is sugar coated snacks. Ingredients: For dough: • 1 cup plain flour • 1 tbsp semolina • ½ tsp salt • 1/3 tsp baking powder • 2 and 1/2 tbsp ghee/oil • 2 tsp rice flour • Oil for deep fry For Syrup: • 1 cup sugar • ¼ cup water       How to make: 1. Take flour, semolina, salt and 2 tbsp ghee in a bowl and mix well. 2. Add water (¼ cup and 1 tbsp) to make it into tight dough. Knead well for 5 min. Let it sits for 10 minutes. 3. Divide into 2 balls. Roll each ball into thin about 12” wide flat bread or as thin possible. 4. Take a flat bread and brush ghee over it and rub rice flour; place other bread over it and repeat ghee and rice flour process. 5. Fold up

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Posted by on Sep 5, 2013 in Desserts, Snacks | 1 comment

Sada Tiler Naru / Sesame Seed Ball

Sada Tiler Naru / Sesame Seed Ball

  Every time I think that I have collect enough Bangladeshi recipes, My lovely wise readers remind me thousands to go. Sada Tiler Naru / Sesame Seed Ball is very traditional simple and tricky recipe. The tricky part is in this recipe sugar consistency. Please be traditional and add it in your kids lunch box, trust me they just love it. Enjoy.     Ingredients: • 200 grams white sesame seeds • 1 and ½ cups jaggery / Palm sugar / sugar • Oil / ghee to roll How to make: 1. Dry roast the sesame seeds for few minutes and pour it in a wide bowl. 2. Take a pan and add jaggery and 1/3 cup water; it till it becomes like gum. 3. Now turn off the heat and add roasted sesame seeds and mix it well. 4. Let it cool down a bit and Spoon out enough to make small balls. Rub a little oil onto the palms of your hands before rolling into balls. 5. Sada

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Posted by on Jul 30, 2013 in Desserts | 1 comment

Sabudana Payesh / Sago Pudding (Specially For Diabetes)

Sabudana Payesh / Sago Pudding (Specially For Diabetes)

  My grandparents (both paternal and maternal) have Diabetes. So I feel that it is just matter of time to get it. It is a request from my readers to make some sweet for Diabetes. So I think (talked with our physician) a lot about it and find that Sabudana Payesh / Sago Pudding will be Bangladeshi Dessert for it. Just use sugar to make it regular but Artificial sweetener is a popular option for health conscious people.Thanks. Ingredients: • ½ cup sago /Seed Tapioca • 4 cups milk • 1 bay leaf • ½ ” cinnamon stick • 1 cardamom pod / 1/8 tsp cardamom powder • Artificial sweetener to taste     How to make: 1. Soak Sago in ½ cup of milk for 15 minutes. 2. Heat rest of milk in a saucepan with bay leaf, cinnamon and cardamom. 3. When it comes to boiling point, add sago milk mixture in it. 4. Now cook it till sago is cooked and transparent (don’t forget to stir constantly).

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Posted by on Jul 21, 2013 in Desserts | 7 comments

Chamcham

Chamcham

  In most of my dessert recipes I wrote amount of milk. But strangely I get different amount of cheese (chhana) with same amount of milk. Making Chamcham caramel has very important. Chamcham’s colour depended on caramel. If you make light caramel, Chamcham colour will be golden brown. If you make dark caramel, your chamcham will be darker colour. Ingredients: • 1 and 1/2 cups ricotta cheese / chhana • 1 and 1/2 tablespoons plain flour • 1/8 teaspoon baking powder • 2 tablespoons mawa(optional) • 2 cups sugar • 4 cups of water     How To Make: 1. Mix flour, baking powder and cheese together. Mix well and divide it into 12-14 parts. Make each part into long cylinder shape (potoler moto). 2. Take sugar in pan heat it about 5 minutes. It will caramelize a bit and then add water. Take it to boil point and add cheese cylinder balls into it. 3. Boil it about 90 minutes on medium heat under closed lid and add 1/2

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Posted by on Jul 18, 2013 in Desserts, Feature | 0 comments

Almond Pudding / Badam Kheer

Almond Pudding / Badam Kheer

  I have bad habit to have some sweet after my meal. For that I am so much into desserts. Hope my love for desserts will not annoy you. Please don’t forget to share my website with your friends and family. Thanks. Ingredients: • ¼ cup almonds • 2 and 1/2 cups full cream milk • 1 pinch of saffron (optional) • 1/4 tsp powdered cardamom powder • 1/4 cup of sugar or to taste)     How to make : 1. Soak the almonds in warm water for at least hour and blanch it. 2. Soak the saffron in 2 tbsp cold milk (if using). 3. Grind the almonds with 1/2 cup milk to a smooth paste. We need smooth paste. 4. Cook this badam/ nut paste, cardamom powder and rest of milk in a wide pan on low heat until it starts to bubble. Stir well. 5. Add sugar and saffron, stir well and cook till sugar dissolve. Remove it from heat. 6. Serve Almond Pudding / Badam

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Posted by on Jul 4, 2013 in Desserts | 2 comments

Amirti

Amirti

  If you know me, you know that sweet is one of my very few weaknesses. Lucky me (feeling so proud to tell) that Bangladesh has the longest list of sweets in the world. Amirti is not as popular as Jilapi. Jilapi and Amirti have similarity in taste. Normally Amirti is in dark orange colour. Enjoy. Ingredients: • 1 cup split black gram skinless (mashkolai dal) • 1 and ½ tablespoons rice flour • 2 cups sugar • Saffron imitation(optional) • Oil for deep fry Equipments: • Empty ketchup bottle • Flat frying pan about 1.5 ‘’deep     How to make: 1. Soak black gram for at least hour. 2. Make syrup with sugar and 1 cup water. We will get single thread syrup and keep it aside. We need look warn syrup. 3. Wash, drain and grind fine thick batter. Put 1 cup water little by little. 4. Add colour and rice flour; mix very well. Make it fluffy. 5. Heat oil in flat frying pan. Oil needs

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