Mango Kalakand

 

Ingredients :

1. Cows  Milk - 1 1/2 Liter ( you can be use buffalo milk or any whole milk )

2. Sugar - 2 cup

3. Mango  puree - 1 1/2 cup

4.Lime juice - 5 table spoon

5. Nestle milk made condensed milk - 3 table spoon

6. Ghee ( clarified butter or butter ) - 1 tea spoon ( to grease )

Method :

1. Step - 1 , boil 1 1/2 liter cows milk as it boils , add the 5 table spoon lemon juice . Switch off the flame once the ( chana / paneer or fresh curd chesse ) settle down . Sieve through muslin cloth , rinse the paneer or cottage cheese under cold running water , press out excess water , take in a plate and press down .

2. Step - 2 , grease a tray with butter or ghee ( clarified butter ) and keep it ready . Take the chana / paneer on a pan add 3 table spoon nestle milk made condensed milk , add 2 cup sugar , add the 1 1/2 cup mango puree and mix well and heat the pan , cook in low flame , keep stirring till it thickens . you have to stop when it does not sticks to the sides . it usually takes around 30 minutes .pour the cooked mixture in the greased plate . spread it and even the layer with a help of a greased  knife . cut into squares . separate the pieces and serve .

Rose Garden

Nolen Gurer Payesh / Rice Pudding With Jaggery Flavored

Ingredients :

1. Gobindo Bhog Rice  Or Basmati Rice -  2 Table Spoon

2. Cashew  Nuts  - 2 Table Spoon

3. Cow's  Milk - 1 liter

4. Almonds - finely slice

5. Raisins - 2 table spoon

6. Nolengur  or Date  palm jaggery - 1 bar ( 300 gm )

For  Garnish

1.Raisins - 1/2  Tea Spoon

2. Almonds - 1/2  Tea Spoon  Finely  Slice

3. Cashew Nuts - 1 Tea Spoon

Methods :

1. Step - 1 , Wash  and  soak  the rice in water  3 hours . Drain out water .

2. Step - 2 , Wash  and soak the  raisins in water  12 hours then drain out water .

3. Step - 3 , Take a non - stick  pan .Now add 1 liter  milk . Stir from time to time . Heat Very Low .

4. Step - 4 , Then add the rice when  the milk comes to a boil. Stir from time to time . Heat very Low .            

5. Step - 5 , When  rice  is completely cooked , then add nolen gur or date palm jaggery  1 bar . Mix Well . Stir Time To Time . Heat Very low . Cook for 15 minutes .

6. Step - 6 , After 15 minutes when  milk starts to thicken now add raisins , cashew nut ,  and finely slice almond and mix well .Then switch off flame .

7. Step - 7 , Garnish with raisins 1/2 tea spoon , almonds finely slice 1/2 tea spoon  and cashew nuts  1 tea spoon .

8. Serve with chilled .
 

Bengali Rice Kheer Recipe / Bengali Chaler Payesh Recipe / Bengali Rice Pudding Recipe

Ingredients :

1. Gobindo  Bhog  Rice  -  1/3  Cup

2. Cow's  Milk - 1 liter

3. Sugar - 1/2  Cup

4. Misri ( Candy  Sugar  Crystals ) - 3 Table Spoon

5. Slice  Cardamom - 1 pieces

6. Cashew  Nuts - 1/2  Tea Spoon

7. Raisins - 1 Table spoon

Method :

1. Step - 1 , Wash  and soak  the  rice 3 - 4 hour.

2. Step - 2 , Take 1 Liter  of  Milk in  a  non - stick  kadhai  and  bring it   to the  first  boil . Now  add  the  slice  cardamom .

3. Step - 3 , now  add  the soaked  gobindo   bhog rice and  stir . Stir  from  time  to time . Heat  very low . Cook it on a low  flame till the  rice  become soft .

4. Step - 4 , Now  add the sugar 1/2 cup and  add  misri ( candy sugar  crystals ) and  mix very well . Now  add  cashew nut 1/2 tea spoon  and raisins  1 table spoon and mix  it very well and  cook for 10 - 15 minutes . Keep on stirring  till the  sugar  melt and   the kheer  payesh  will  thicken .Now  its done . Switch  off  flame .

5 . Serve  cold .

Chaler Payesh Recipe And Bengali Luchi recipe

   Raas  Purnima  Bhog  Prassad  ( Recipe )

Ingredients :

1. Gobindo  Bhog  Rice  -  1/3  Cup

2. Milk - 1 liter

3. Sugar - 1/2  Cup

4. Misri ( Candy  Sugar  Crystals ) - 3 Table Spoon

5. Slice  Cardamom - 1 pieces

6. Cashew  Nuts - 1/2  Tea Spoon

7. Raisins - 1 Table spoon

Method :

1. Step - 1 , Wash  and soak  the  rice 3 - 4 hour.

2. Step - 2 , Take 1 Liter  of  Milk in  a  non - stick  kadhai  and  bring it   to the  first  boil . Now  add  the  slice  cardamom .

3. Step - 3 , now  add  the soaked  gobindo   bhog rice and  stir . Stir  from  time  to time . Heat  very low . Cook it on a low  flame till the  rice  become soft .

4. Step - 4 , Now  add the sugar 1/2 cup and  add  misri ( candy sugar  crystals ) and  mix very well . Now  add  cashew nut 1/2 tea spoon  and raisins  1 table spoon and mix very well and  cook for 10 - 15 minutes . Keep on stirring  till the  sugar  melt and   the kheer  payesh  will  thicken .Now  its done . Switch  off  flame .

5 . Serve  cold .

Luchi  ( Recipe )

1. All poupose  flour / Maida - 200 gm

2. Salt - 1/2 tea spoon

3. White oil  as  required

4. Water  as  required

5. oil  for  frying

Method :

1. Step - 1 , Sift  together flour  and  salt  into  a bowl now  add oil . Mix  with  your  finger . Gradually  add  water , mixing and  gathering  flour  to make  a firm  ball . knead  till  dough  is smooth  and  elastic . Keep  cover  for  15 - 30 minutes .

2. Step - 2 , Now  Knead  dough  briefly  . Make 15 balls . Make  lemon  sized  balls  from  the  dough and  keep  sized  them   covered  with  the  moist  cloth . Now  apply  some  oil on  the ball before  rolling .It  gets  browned  in the  hot  oil while frying  and  gets  stuck to  the fried  breads .Roll a  ball of  dough  into  a flat round 4 cm in .

3. Step - 3 , Heat oil in kadhai , heat for oil 10 - 15 minutes . Add 2 rounds one after the other .Push down slightly with back of a perforated spoon . Luchi  should  puff  up in a few seconds . Turn over  and fry on both  sides till golden brown . Remove and  drain . Fry remaining rounds in the same way .

4. serve  hot .

Instant Khaman Dhokla

Ingredients :

1.  Bengal Gram  Flour / Chickpea  flour / Besan  -  1  cup

2. Sooji / Rava / Semolina - 1/2   cup 

3. Eno Fruit Salt  - 1 1/2  Tea Spoon 

4. Green  Chili  Paste - 1 Tea Spoon 

5. Curd / Yogurt / Dahi - 3 Table Spoon 

6. Salt  To Taste 

7. Oil  For  greasing 

8. Hing  one  pinch 

   For  The  Tempering

1.Whole  Mustard  Seeds - 1/2  Tea Spoon

2. Lemon  Juice - 3 Table Spoon

3.Sugar - 1 Table Spoon

4.Curry  Leaves  - 10 - 12

5. Oil  1 Tea Spoon

6.Water - 1/2  Cup

7. Green  Chili  Slice - 2 pieces

For  The  Garnishing

1.Grated  Coconut  - 3 Table Spoon

2. Coriander  Leaves  Finely  Chopped

Method :

1. Step - 1 , Take a  bowl .Now  add Bengal  Gram  Flour / Chickpea  Flour / Besan 1 cup, Sooji / Rava / Semolina 1/2 Cup , Green  Chili paste 1 tea spoon , Hing one pinch , curd/ yogurt / Dahi  3 Table Spoon , and  salt  to  taste , stir  and  mix it  well . Now  add  3/4 cup  water into  a bowl . Mix them  properly  into smooth  batter . Make sure that there are no lumps .

2. Step - 2 , Now allow  to rest 30 minutes .

3. Step - 3 , After  30 minutes , now  add   Eno Fruit salt 1 1/2 stir and  mix  well .

4. Step - 4 , Take  a non - stick  handi , add  enough  water and  allow  to boil . Now take a medium  round  tiffin box  and  grease oil . Then  pour the  batter  immediately  into  round  tiffin  box . Place the  tiffin box  with  batter  over   the  hot  water . Cover  and  Close lid .

5. Step - 5 , Now  cook  for  10  minutes . Medium Heat .

6. Step - 6 , After 10  minutes  , insert  knife  into  dhokla  and  check  if it  comes  out  clean . Now  my  dhokla  is  ready . switch off the   flame . Then  allow  to  cool  for  15 minutes .

Method  For  Tempering

1. Step - 1 , Now  add oil in pan . Heat for  oil  2- 3 minutes. when oil is completely hot . Add whole mustard seeds 1/2 tea spoon  and  curry  leaves  10 - 12 saute for few  seconds .

2.Step - 2 , Next   add 1/2 cup water , lemon juice 3 table spoon , salt one pinch , green chili , sugar 1 table spoon   and  mix well .Medium  heat  .Stir  occasionally . Cook  for 5 minutes .  After  5 minutes  switch  off the  flame .

3. Step - 3 , Now  Pour  and  spread the  tempering  over  the dhokla .Now  allow to soak  for 10 -  15 minutes .

4 . Step - 4 , garnish  with  dhokla  grated  coconut  and  finely  chopped  coriander  leaves .Allow  to  cool for  15 minutes .

5.Serve  with  dhokla  Tamarind  chutney  or  any  chutney .

Mango Lassi

Ingredients :

1. Ripe Mango - 1 Cup

2. Sugar - 2 Table spoon

3. Curd / yogurt - 1 Cup

Method :

1. Step - 1 , Wash   the ripe mango . Now peel  and  cut  into  small  cubes pieces .

2. Step - 2 , Put the 1 cup  chopped mango , sugar 2 table spoon  and curd / yogurt 1 cup and blend with  high speed .

3. Step - 3 , Pour the mango lassi serving glass .

4. Serve with chilled .

Mango Shrikhand / Thick Curd With Ripe Mango

Ingredients :

1. Curd / Dahi / Yogurt - 500 gm

2. Sugar - 3 Table Spoon

3. A pinch  Cardamom  Powder

4. Mango  Pulp - 1 cup

For  Garnish

1. Almonds 1 - finely  slice

2. Mango  chopped

Method :

1. Step - 1 , Tie  the curd / dahi / yogurt  in muslin cloth  or  any  cloth  hang  it   overnight  to drain  all the  water . Then  keep  it in refrigerator .

2. Step - 2 , Now pour the   curd into  a bowl , then  add  sugar 3 table spoon  and  mango pulp 1 cup and a pinch cardamom  powder  stir  and  mix well . Then transfer in the serving bowl .

3. Step - 3 , Garnish  with  finely  chopped  mango pieces and  finely chopped almonds .

4. Chill  for  about  an  hour  to let the flavours  mix in well .

5.Serve  With  chilled .

Aamras

Ingredients :

1.Mango - 2

2. Milk - 3 Table Spoon

3. Sugar - 4 Table Spoon

4. Saffron  Strands -  Few



Method :

1. Step - 1 , Wash  and  rinse  the  mangoes .

2. Step - 2 , Now  Peel  and  cut  into   small  cubes  pieces  of  mangoes .

3. Step - 3 , Take  a  blender  jar . Now  add  mango small  pieces , 3 table spoon milk  and  sugar  4 table spoon . Then  blend  the  mangoes .Now  Pour  the  mangoes  pulp  into  a  bowl . Add  saffron  and  mix  well . Stir  very  well .

4.Step - 4 , Transfer  in the serving  bowls .

5. Serve  Aamras  with  pooris .