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| Sweets |
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Bengali cuisine is rich in preparation of savouries and sweets.
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| Malai Pera |
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Ingredients:
Condensed Milk : 1tin, Milk : 1 & 1/2 cups
Cornflour: 1tsp, Citric acid :1/4tsp, Elaichi powder (cardamom) : 4-5 , Ghee: 1tbsp
Yellow colour : A few drops |
Steps:
Heat ghee in a pan. Add condensed milk, milk and citric acid dissolved in a little water. Continue heating and allow to curdle. Make a paste of |
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cornflour with 2tbsp water. Add to the milk mixture after it curdles. Continue cooking on slow/ medium heat till the mixture leaves the sides of the pan. Add colour and mix well. Empty the contents onto a dish and shape into pedas. Decorate with elaichi (cardamom). |
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| Kalakand |
Ingredients:
Condensed Milk : 1tin
Paneer : 1/2kg
Elaichi(cardamom) : 3-4 powdered
Full cream milk powder : 2heaped tbsp
Silver leaf : 1pc
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Steps:
Mash paneer coarsely and add milk powder to it. Add condensed milk and mix. Heat the mixture in a thick-bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 minutes). Remove from fire and spread onto a greased plate. Sprinkle elaichi (cardamom) powder. Top with silver leaf. Cool and cut into squares.
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| Seviyan |
Ingredients:
Condensed Milk : 1/2tin, Seviyan : 50gm
Milk: 1/2 lit, Raisins : 2tbsp, Nuts: 2tbsp
Elaichi: 2, finely powdered
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Steps:
Bring milk to boil. Add condensed milk, seviyan and elaichi (cardamom). Cook for 2 to 3 minutes and top with raisins and nuts. Serve hot.
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| Chocolate Burfee |
Ingredients:
Condensed Milk : 1tin, Chopped nuts : 100gm
Cocoa powder 1/2cup,
Butter : 50gm, Sugar : 3/4cup
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Steps:
Pour condensed milk into a thick bottomed pan. Add butter, sugar, cocoa powder and nuts into the pan. Stir constantly on gentle heat till the mixture leaves the sides of the pan (approx. 15 minutes). Pour evenly into a buttered dish. Allow to cool and set. Cut into squares.
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| MALPOA |
Ingredients:
Semolina-50gms, Flour-240gms,
Water as required,Large black Cardamom seeds- 3 or4,
Oil for frying,
Sugar-250gms, Water-500ml
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Steps:
Whisk together, the flour and semolina adding enough water to make a thick batter. Add the cardamom seeds, a pinch of salt and sugar and stir well. Heat oil in a small pan. Deep fry one spoonful of batter at a time into mildly simmering oil. The batter spreads to make malpoas of 5 inch diameter. Soak in prepared syrup. Remove from syrup to serve.
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| SANDESH |
Ingredients:
To make 25 pieces of sandesh
500 gms. of channa (cottage cheese).
375 gms. of sugar.
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Steps:
Knead 500 gms. of channa into a smooth paste. In a karai/pan fry the kneaded channa and sugar over mild heat stirring all the time. Remove from the heat when the mixture-leaves the sides of the pan and when the sugar has melted. Then you can add essence or grinded cinnamon/elaichi for a finer taste. Form into balls or press into moulds to shape.
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| List of Bengali Recipe |
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