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Posted by on Dec 23, 2011 in Desserts | 12 comments

Mawa – easy and handy

Mawa – easy and handy

I am going to make mawa in microwave today. It is very handy and easy one. You can make mawa in pan with same ingredients. But to me microwave one is easy. Hope you will like. Process [1]   Ingredients: • 1/3 cup milk powder • 1 tablespoon clarified butter(ghee) How to make: Just mix milk and ghee together and place into refrigerator for 15 minute and crumble it or strain it to get perfect mawa.   Process [2] Ingredients: • ½ cup milk powder • ¼ cup milk • 1 tablespoon clarified butter(ghee) How to make: 1. Mix all ingredients together and put into microwave for 30 seconds. 2. Take out from microwave and stir. 3. Let it cool down for 30 seconds and put into oven again 15 seconds. 4. Take out from oven and stir it and cool down for 30 seconds. Repeat this process 8 times. 5. After that repeat  this process 4 times for 10 seconds or continue it until it becomes dry and grainy

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Posted by on Dec 13, 2011 in Desserts | 16 comments

Pranhara

Pranhara

Ingredients: . 2 litres milk . 3 tablespoons white vinegar/ lemon juice . ½ cup sugar . 1/4 teaspoon cardamom powder . ½ cup dry mawa Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: 1. Make chhana to check my Chhana recipe. 2. Now need to squeeze the cheese to extract the water. 3. Heat the non-stick pan on medium heat and add the cheese, cardamom powder and sugar. 4. Stir frequently till sugar is dissolved and it becomes soft dough. 5. Turn off the heat and let it be cool down little bit. 6. Make about 25-28 balls and rolls in mawa. 7. Serve Pranhara chilled.  

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Posted by on Nov 28, 2011 in Desserts, Top Ten Recipes: Must See | 6 comments

Rosomalai /Rasmalai

Rosomalai /Rasmalai

Rosomalai /rasmalai is a unquie Bangladeshi delicacy. This Bangladeshi dessert is flattened cheese ball soaked in malai (clotted cream) flavoured with cardamom. Malai or clotted cream itself has a unique texture. Hope you will love recipe. In the picture you can garnish with pistachio or saffron. But in Bangladesh we do this way simple and unbeatable taste. Ingredients: For Rasmalai balls: • 2 litres milk • 3 tablespoons white vinegar/ lemon juice • 1 tablespoon sugar • 1 tablespoon semolina • 1 tablespoon plain flour • 1 tablespoon self raising flour • 1/4 teaspoon cardamom powder • 4 cups sugar for syrup For Malai: • 2litres milk • ½ cup sugar • ¼ cardamom powder Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: Chhana/chenna: Check out my Chhana recipe. How to make: Rosogolla: 1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces. 2. The cheese needs to be kneaded

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Posted by on Nov 20, 2011 in Desserts | 13 comments

Mouchak

Mouchak

When I came to abroad, I started missing first my family (parents and only brother) and second Bangladeshi sweets. (Still missing family but not sweets any more) I get so good milk here that making sweet is easy job. Just need your precious time for that. Because making sweets are time consuming. But I promise that you will just love the result. Mouchak is a sweet which taste close to cham cham and kalojam but very decorative. You can roll Mouchak in dry mawa. I haven’t roll in dry mawa this time. Ingredients: • 2 cups full cream milk powder • ½ cup self raising flour • 1 tablespoon semolina • 1/8 teaspoon nutmeg powder • Pinch of saffron imitation • 200ml thicken cream • 3 cups sugar • Red food color • Oil to deep fry(you can use half oil and half ghee) How to make: 1. First put a sauce pan on heat with 3 cups water and sugar. When sugar is melt and syrup comes into boiling

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Posted by on Nov 10, 2011 in Desserts, Top Ten Recipes: Must See | 29 comments

Cham cham the Authentic Bangladeshi Dessert

Cham cham the Authentic Bangladeshi Dessert

Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen). Ingredients: . 2 litres milk . 3 tablespoons white vinegar/ lemon juice . 1 tablespoon sugar .1 tablespoon semolina .1 tablespoon plain flour .1 tablespoon self raising flour .1/4 teaspoon cardamom powder . 4 cups sugar for syrup . 4 tablespoon sugar of caramel . 2 tablespoon dry mawa Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: Chhana/chenna: Check out my chhana recipe. Cham cham: 1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces. 2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little

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Posted by on Oct 3, 2011 in Desserts | 12 comments

Mouth Watering Caramel Pudding

Mouth Watering Caramel Pudding

Caramel Custard/ Caramel Pudding Today I will talk about a very simple but mouth watering caramel Custard. This one was my first cooking when I was in year three. If I can make in that age everybody will. Custard/ pudding needs to be very soft. If it does not come out soft that means you need to use more milk or use less egg. If we can remember simple ration of milk and egg 2:1, Pudding will be soft and melt your mouth. Remember that we steam Pudding, don’t put pudding straight to heat. Ingredients: 5 eggs 2 cups of milk Half cup  sugar or to taste 4 drops of vanilla essence or rose water 2 tablespoons sugar for caramel You will also need Round metal cake pan . Method: Preheat the oven to 180°C. Whisk egg and add milk, sugar and vanilla essence one by one. For caramel put 2 tablespoons sugar in the metal pan and heat on medium high. Once sugar starts melting, try to spread it all

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Posted by on Sep 21, 2011 in Desserts | 25 comments

Famous Rosogolla from Bangladesh

Famous Rosogolla from Bangladesh

Rosogolla/Rasgulla/Misti When any Bengali talks about sweet, nothing can beat  Rosogolla (My most favourite dessert). In every Bangladeshi occasion   this is a must have dessert.  For new cooks like me my suggestion don’t stop to make Rosogolla until you reach the perfection. Rosogolla is a Bengali dessert which is soft sweet cheese ball. Ingredients: . 2 litres milk . 3 tablespoons white vinegar/ lemon juice . 1 tablespoon sugar .1 tablespoon semolina .1 tablespoon plain flour .1 tablespoon self raising flour .1/4 teaspoon cardamom powder . 4 cups sugar for syrup Also needs .Strainer/cheesecloth . Deep large pan (28’’) with lid How to make: Cheese/ Chhana/chenna: For cheese check out my Chhana recipe Rosogolla: 1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces. 2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy.

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Posted by on Sep 15, 2011 in Desserts | 5 comments

Chhana: A Great Dessert

Chhana: A Great Dessert

Chhana / Chenna / Home Made Cheese Ingredients: . 2 litre milk . 3 tablespoons white vinegar/ lemon juice Also needs .Strainer/cheesecloth How to make: Chhana/chenna: 1. Heat the milk and bring it to boil. Remove the milk from heat and add vinegar. 2. Stir gently until white curd forms and separates form whey. 3. Strain the milk, you will get the curd. The curd is called chhana/chenna. Wash the hot curd properly under cold running water. It is easy to put strainer under running tap. We get home made cheese. We need this cheese to make basically most of the Bangladeshi and Indian desserts.

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Posted by on Sep 15, 2011 in Desserts, Iftar Recipes | 21 comments

Jilapi Hard to Shape good to Eat! / জিলাপী

Jilapi Hard to Shape good to Eat! / জিলাপী

    Ingredients: For Batter: . 1 cup plain flour . 1 and ½ tablespoon gram flour . 1 teaspoon yeast . 1 tablespoon oil . 1 teaspoon sugar . ½ cup of lukewarm water + 3/4 cup . Saffron imitation (optional) .oil for deep fry For Syrup: . 2 cup sugar . 1 cup water Equipments: . Empty ketchup bottle . Flat frying pan about 1.5 ‘’deep     How to make: 1. Dissolve the yeast, sugar in half cup lukewarm water and let it sit for 3 minutes. 2. When you see air bubble in this mixture, add the flour, gram flour, saffron imitation and oil together. You need to add bit more than half cup water to make the batter right consistency. The batter will be thick. 3. Mix it properly and make it smooth. Let it set in a warm place for at least half hour. 4. Heat the sauce pan with water and sugar. Let the sugar melt and syrup is ready turn off the

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