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Posted by on Jun 14, 2013 in Desserts | 4 comments

Nesesta halwa / Bombay Halwa

Nesesta halwa / Bombay Halwa

  Nesesta halwa is a common sweet item usually made in almost all Muslim houses during Shab-e-barat . There are many ways (recipes) to make Nesesta halwa. There are many way to make this sweet, I find that it becomes easier and less messy with cornflour. This halwa is even called as Bombay halwa in some place. Please use quality ghee for best flavour.  Enjoy. Ingredients: • 1 cup cornflour • 1 and 3/4 cups sugar • ¾ cup clarified butter (ghee) • 1/4 cup chopped cashew nuts • ½ teaspoon cardamom powder • Food colour • Oil for greasing   How to make: 1. In a bowl mix 1 and 1/2 water and corn flour well so that it does not have any lumps. Keep it aside. 2. Add sugar with 1 cup water in sauce pan and bring it to a boil. 3. In a non stick fry pan add 2 tablespoon of clarified butter and cornflour mixture to it and mix, keep on very low flame. Stir it continuously.

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Posted by on Feb 12, 2013 in Desserts | 8 comments

Komola Bhog

Komola Bhog

  Hi everybody! I need to let you know (who never heard of Komola bhog) that it is actually orange flavoured rosogolla(yummyyyyyyy). It is little bit bigger than usual rosogolla. I am doing recipe because I get lots comments that some of us fail to make perfect rosogolla. Trust me after making more than 30 times perfect rosogolla still I feel Rosogolla is the trickiest one. • It needs to be exact moist in chhana and exact heat. • When you are making chhana, vinegar needs to add at boiling point. • Chhana needs strain as soon possible and then wash chhana with cold water. • Chhana needs to knead well. • Cook it on medium heat. Hope I am not making more confused. But once you make perfect one, you will never fail again. So don’t be disappointed, try one more time. And one more thing if your rosogolla break into pieces, make it rosomalai or sondesh with it. If it is too hard, cut them then put into

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Posted by on Dec 18, 2012 in Desserts | 10 comments

Lengcha

Lengcha

  Lengcha is Cham cham stuffed creamy nuts paste. If you are making cham cham, you can turn them into lengcha. Ingredients: • 2 cups ricotta cheese / chhana • 3 tablespoons plain flour • 1/4 teaspoon baking powder • 2 cups milk • ½ cup almond, cashew nuts • 1 cup mawa • 1 kg sugar • 9 cups of water How To Make: 1. Mix flour, baking powder and cheese together. Mix well and divede it into 20-22 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 80-90 minutes on medium heat under closed lid and add 1/2 cup of lukewarm water in every 10 minutes. 4. Remove from heat and ½ cup of water and let it cool down. 5. In the mean while blend nuts and milk together and cook it

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Posted by on Oct 12, 2012 in Desserts | 23 comments

Misti Doi/ Sweet Yogurt

Misti Doi/ Sweet Yogurt

  I got lots of request for Misti doi / sweet yogurt. Because of winter in Australia I took time to post it.Though whole world is trying to use less sugar, I think that sugar is the most important ingredients of life. And Misti Doi / Sweet yogurt brings the sweetness in our life. I try to simplify the process to make it. I used evaporated milk here. If you don’t have evaporated milk, take 3 cups milk and cook it if it becomes 2 cups(don’t forget to stir constantly). Ingredients: • 2 and ½ cups Greek yogurt • 1 can condensed milk • 1 can  evaporated milk • 3 tablespoon sugar or to taste • 2 drops red food colour(optional) • 2 drops saffron imitation(optional) Also needs oven proof bowl. How to make: 1. Preheat the oven on highest temperature (250°c / 480 °F). 2. Blend all ingredients together and pour in oven proof bowl. 3. Turn off the oven and place bowl in the oven. 4. Let the

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Posted by on Sep 27, 2012 in Desserts, Eid Special Recipes | 37 comments

Kalo Jam / Kala Jamun

Kalo Jam / Kala Jamun

Kalo Jam / Kala Jamun By Rownak Jahan, September 27, 2012Prep Time: 15 minutes Cook time: 35 minutes Yield: 16-18 Kalo jam/ kala jamun is a unique Bangladesh Sweet. It has similar taste like lalmohon/ golap jamun. But kalo jam / kala jamun has darkened texture because of using sugar and more firm. I tried to simplify the process of making kalojam / kala jamun. To me making any sweet is easy if you can keep or maintain temperature, using a range cooker can help you to achieve this easily. So temperature needs to be medium and it needs to be slow fry. If you fry it on high heat, its outside will be cooked; inside will be raw which will make hard sweet. Ingredients: For Kalojam: • 1 and 1/4 cups full cream milk powder • ¾ cup semolina • ½ cup self raising flour • 2 tablespoon sugar • 1/8 teaspoon nutmeg powder • 150 ml thicken cream • Red food color(optional) • Oil to deep fry(I like

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Posted by on Aug 17, 2012 in Desserts, Eid Special Recipes | 5 comments

Gurer Peda

Gurer Peda

Peda is a kind of sondesh which is made by ricotta cheese (chhana) and sugar. To give more flavour I used gur (akher gur). If you want, you can use only sugar. Hope you like this simple easy Gurer peda recipe. Ingredients: • 1 litre milk(for Chhana) • 1 cup milk • 1 cup milk powder • 3 tablespoon ghee / clarified butter • 1 and half tablespoons gur • ½ cup sugar • ½ teaspoon cardamom powder • Dry nuts for garnish How to make: 1. Make chhana from 1 litre milk to follow my chhana recipe. Strain it. 2. Heat the pan with ghee and when ghee will melt, add chhana, milk, milk powder and cardamom powder. 3. Stir it continuously and after 8 minutes add sugar and gur. 4. Cook it till it starts leaving aside and becomes like a dough. Remove it from heat and put it into a bowl. 5. Let it cools down and now shape it. 6. Garnish with dry nuts and enjoy

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Posted by on Aug 14, 2012 in Desserts, Eid Special Recipes | 1 comment

Ameer kheer / Mango Rice Pudding

Ameer kheer / Mango Rice Pudding

  As you know that Kheer /firni / payesh / pudding which ever name you call it. It is a very authentic Bangladeshi Dessert. I make it mango flavour to give twist. In Ameer kheer / Mango Rice Pudding you can use fresh mango puree or pulp. But in Australia mango is not in season so I used tined mango pulp. Bring the sweetness  on Eid day with Ameer kheer / Mango Rice Pudding. Ingredients: • ½ cup kalijeera rice • 2 and ½ litre milk • 1 cup mango pulp • 1 cup sugar • 2 cardamom • 1″ cinnamon stick • 2 tablespoon sliced almond / pistachio/ sultana How to make:   1. Wash the rice and soak in water about hour. Strain the water. 2. Blend rice with half litre milk. 3. Boil the rest of milk, cardamom and cinnamon together and bring it to half amount. Stir occasionally. 4. Add rice mix in boiling milk and stir it. 5. When rice is cooked and milk becomes

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Posted by on Jun 29, 2012 in Desserts, Eid Special Recipes | 10 comments

Snowball Custard

Snowball Custard

Its winter in Australia but I know that all over the world people are suffering the heat of summer. So I am giving you a chilled summer dessert. Ingradients: For Snow ball • 2 egg white • ½ teaspoon corn flour • 3 and ½ tablespoon sugar For Custard • 1 litre milk • 2 egg yolk • 1 and ½ tablespoon corn flour • ½ tablespoon ghee/ clarified butter(optional) • ½ teaspoon vanilla essence • ½ cup sugar         How to make: 1. Heat the milk till it gets to boiling point and turn off the heat. 2.Separate egg yolk and egg white. 3.Take egg whites, sugar and cornflour into a large clean mixing bowl and beat them on medium speed with an electric hand whisk till the mixture resembles a fluffy cloud (meringue) and stands up in stiff peaks when the blades are lifted. 4. Turn on the heat for milk and add spoonful meringue in hot milk. Make sure that milk does not go

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Posted by on Jun 1, 2012 in Desserts, Eid Special Recipes, Pitha | 15 comments

Golap Pitha / Sweet Rose

Golap Pitha / Sweet Rose

Golap Pitha / Sweet Rose By Rownak Jahan, June 1, 2012Prep Time: 30 minutes Cook time: 15 minutes Yield: 8-10 Golap Pitha About 6 months ago somebody told me how interesting food blogging is. I was excited about my blog then. But now I know the meaning of interesting food blog. Hope my reader will find my blog same way. It was boring day off for me. I tried to make interesting for me and my reader. You know that sometime I find our (Bangladeshi) food so beautiful that it is hard to eat. If you don’t believe me check my post. Ingredients: • 1 cup plain flour • ½ cup milk/ water • 1 cup sugar • ¼ teaspoon salt • 1 tablespoon clarified butter/ ghee • 1 cardamom • 1/2″ cinnamon stick • 1 teaspoon flour(for glue) • Oil for deep fry Also needs cookie cutter 3″-4″               How to make: 1. Make syrup with sugar, cardamom, cinnamon and 2 cups water.

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Posted by on May 25, 2012 in Desserts, Eid Special Recipes, Pitha | 4 comments

Nakshi Puli Pitha / Fried Coconut Dumpling

Nakshi Puli Pitha / Fried Coconut Dumpling

Nakshi Puli / Fried Coconut Dumpling By Rownak Jahan, May 25, 2012Prep Time: 25 minutes Cook time: 15 minutes Yield: 10-12 Nakshi Puli Nakshi puli is artistic varsion of fried Puli pitha. This is actually coconut stuffed fried dumpling. If you dont have fresh grated coconut, you can use dry coconut and 1/2 cup coconut cream to give flavour to make it handy and simple. Ingredients: For dough: • 1 cup flour • ½ teaspoon salt • 1 tablespoon oil • Lukewarm water For Stuffing: • 2 cups grated coconut • 1 cup sugar • 1 teaspoon clarified butter / ghee • 1/3 teaspoon cardamom powder • Saffron imitation • Oil for deep fry               How to make: 1. Cook coconut, sugar, clarified butter and cardamom together till it comes dry along together. 2. Mix flour, salt, oil and water to make smooth hard dough. Cover it and let it set for at least 15 minutes. 3. Take the dough and divide into 10-12

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