Darbesh / Bengali Laddu / Darbesh Laddu ( Recipe ) / Darbesh Or Darbesh Laddu Ganesh Chaturthi Special ( Recipe )

Darbesh  Image

Today  my  post number is 150  . Thanks to my   family member  . Specially  my  mom  and  dad  always    and  every  time  support to me . Every  time  support  to my  blog .  Today  i celebrate  Ganesh Chaturthi . Today  my  Post Name is Darbesh   Or Darbesh  Laddu . Darbesh  is  a bengali laddu . Darbesh  is   made   with  khoya  or mawa , besan , sugar , ghee  or oil  and  different nuts .  Darbesh  is  a high calorie and  energy food . My  Ganesh  Dada's  favorite  sweet . Happy  Ganesh  Chaturthi  with my  Darbesh .

                     
                            Happy  Ganesh  Chaturthi  ( Other Laddus Image )

                                            Happy  Ganesh  Chaturthi  ( Image Ganesh Dadar Favorite Laddu )

You   Can  serve  the  Darbesh  any  occasion   or  any  party .   You can  also  serve to any occasion . Now  Discuss  this  Recipe .

Ingredients :

1. Besan  ( Bengal  Gram  Flour )  -  1 cup
2. Oil / Ghee as  required
3. Sugar - 2 cup
4. Cardamom powder - 1 tea spoon
5. Yellow  food color - 1/2 tea spoon
6. Almonds  -  2 table spoon 
7. Cashew  nuts - 2 table spoon
8. Raisins - 2 table spoon
9. Grated khoya  or mawa -  100 gm
10 . Khoya Powder  or  Grated  Khoya  - 1/2 Cup ( For  Garnish )

                                        Make  The  Boondi 

 Methods

1.Take  a bowl . Then add besan or bengal gram flour  into the bowl . Next , add  slowly  or  gradually   add  water into  the besan or bengal gram flour . Mix it very well  by the  spoon .  Stir  and whisk  it very well  with  of  spoon  help  . Make  a smooth  batter . ( This batter should not  be very thin ) . When  it  is done . Keep  and  rest  the  batter  to other  side .  ( For  about   30   minutes )  .

2. After  30 minutes  .  Add  pinch  of  yellow  food  color  into  the besan or bengal gram flour mixture . Give a quick stir . Keep a side .

3. Next  take  a wok . Then add  enough  white oil  into the wok .  When oil is completely hot . Reduce to the flame very low .

4. Take  a perforated  ladles  or  any  strainer  with  hole . ( I  have  used  in  this  recipe   to  the   perforated  ladles ) .

5. Now   take   one  big  spoon  mixture . Pour  the  besan  mixture  into the perforated ladles  . Spread  the besan or bengal gram flour mixture  evenly  into perforated  ladles . ( For  example , take to a hand the perforated  ladles  and  to the  other hand , take a big spoon  full batter . Pour  to the batter   into  the perforated  ladles  and spread  the batter evenly .  Then drop the batter into  the  hot oil ) .

6.Immediately  you  can  see  that , Drop the besan mixture  into the hot oil . Fry till light golden color . ( Do not over fry ) .  Which  time  it is done .

7. Take  out  the boondi  into the hot oil  . Keep  aside .

8. Frying  the  other  boondi  into  same way .

                      Make  The  Sugar  Syrup :

1. Take  a other wok . Add  1 cup  water  and 2 cup sugar  into the wok . Stir and  boil it .

2. When  water  comes  to boil  . Water  start to thicken consistency . Remember  , sugar syrup consistency  should not  be  over  to  thicken . Now  add  cardamom powder  into the sugar  syrup  . Mix  it  very  well .

3. When  it  is  done . Then switch off the flame  . Keep  a other sides . Allow  to cool for about 5 minutes .

                           Make  The  Darbesh

1. After  5 minutes , now  take  the  fried  boondi  and sugar syrup .

2. Next  add  the boondi  into the sugar syrup . Soak  the sugar syrup  for about  30 minutes .

3. After , 30 minutes  when boondi  absorb the syrup  from sugar syrup .

4. Now  add , grated khoya  . finely chopped cashew nuts , raisins and chopped almonds nuts  into the  boondi .

5. Mix  it  very well  with   of  the   hand's  help    .

6. Make  a small ball  from  the  mixture .

7. When  one  darbesh   or  laddu  is complete . Repeat  the other laddus in same way .

8. When  it is complete   . Keep  a side  for about 10 - 15 minutes .

9. After  10 minutes . Take one pieces laddu . Coat  the  darbesh laddu  into the powder khoya  or  grated  khoya  .

10. When coat it very well . Repeat the other darbesh laddu in the  same  way .

11.  Put  the Darbesh laddu  on  the plate . Keep  a side for about 3 - 4 hours .

12. Serve  the  Darbesh laddu  at room temperature . 

ilish Macher Matha Die Lau Ghonto / Ilish Macher Matha Diye Lau Ghonto / Hilsa Fish Head Curry With Bottle Gourd

Bottle Gourd  is a very good for health . ilish Macher  Matha diye Lau Ghonto is a very popular dish in  West Bengal  . This dish very popular ingredients  is Hilsa fish's head . Hilsa fish is very  popular fish  of  West Bengal  and Bangladesh .  Hilsa fish also very good for Anemia patient . Hilsa fish  has  a  high sources  of  omega - 3 Fatty Acids . Many people are suffering  to Heart Disease . So this Fish good for heart patient . Bottle gourd  is a  low calorie vegetables . Bottle gourd  is a good for obesity patient . Hilsa Fish also good   for School going children , children  and high blood pressure patient . Hilsa fish oil has a high sources of Vitamin A . This Fish Head curry made with ripe tomato , Hilsa Fish head  and Bottle Gourd . This recipe add and make with vegetables and  fish  or protein . So good for  health . This Fish Head Curry serve with  hot steam rice . Now  discuss this recipe .

Ingredients :

1. ilish  Mach / Hilsa  fish  head  - 4
2. Lau  / Bottle  gourd - 500 gm
3. Sugar - 1 tea spoon
4. Salt  to  taste
5. Turmeric  powder  as required
6. Bay leaf - 2 pieces
7. Panch Phoron - 1 Tea spoon
8. Green Chili slit - 2
9. Mustard  oil as required
10. Ripe  Tomato - 1 ( finely chopped )

Methods :

1. Wash and clean the hilsa fish head  by  water .
2. When it is done . Then  drain out  the water  from hilsa  fish head  . Keep it aside .
3. Now sprinkle  some  salt  and 1 tea spoon  of  turmeric  powder  on of the hilsa fish head . Mix  it  very well . Rub the fish head  by hand . Keep it aside and cover it . Marination to the hilsa fish head for about 30 minutes .
4. Take a bottle gourd . Wash  the bottle gourd  by  the  water .
5. Dry  the bottle gourd by the kitchen towel .
6. Peel to the  outer  skin  from the  bottle gourd .
7. Remove  and  cut the both sides end of part .
8. Cut the bottle gourd  into very finely slices . Keep  aside .
9. Take a wok . Add the oil  into  the wok . Heat the oil . Heat for about 2 - 3 minutes .
10.Take  marination   fish head . Pour and drain  out  the excess  water  from the hilsa  fish head .
11. When oil is completely hot and releasing smoking  from oil . Then reduce to heat very low . Now oil is completely hot  .
12. Add  one by one  hilsa fish head  into the hot oil . Fry the hilsa fish head  till golden  brown color . When one sides is done . Flip the other  to the fish head  and fry until  golden brown color .
13. When this process is complete . Then  take out  to  the  hilsa fish head from the hot oil . Keep it other side and cover it .
14. In the same remaining oil . Heat the oil for few seconds .
15. Then add panch phoron masala ,  bay leaf  and slit green chili . Stir for few seconds .
16. Next add finely slices bottle gourd  into the hot oil . Mix it very well .
17.   Sprinkle   salt to taste  on  finely slices  bottle gourd . Mix it very well . Cover to the  wok . Reduce to the  heat medium flame . Cook it for 10 minutes .
18. After 10 minutes , open to the cover . When bottle gourd is 50 % cook and half tender . Then add sugar , finely chopped ripe tomato ,  and  turmeric  powder . Mix it very well . Saute for few  seconds  to the bottle gourd . Cover  to the wok  again . Cook  to the vegetables for about 10 - 15 minutes .
19.After 10 minutes . When bottle gourd  are completely tender .  When bottle gourd finely pieces  are cooking well .
20. Then add to the fried fish head  into  the bottle gourd . Break to the fish head . Mix it very well . Cook  for  about 2 minutes .
21. After 2 minutes . Switch off the flame .
22. Transfer to the hilsa fish head curry into the serving bowl .
23 . Serve the delicious  hilsa  fish head curry with hot steam rice .

Tal Kheer / Taler Kheer / Palm Fruit Pudding / Janmashtami Special Tal kheer Or Sweet Palm Fruit Pudding

Palm  Fruit  Or  Tal Kheer  is  a   delicious  food . It   is   made  very   difficult   from   Palm  Fruit   ( tal ) .  Because , it   is   difficult    to  collection of  pulp  from  Palm  Fruit  . Collection  to    pulp  from  Palm  Fruit ( tal ) . But  Tal   Kheer  is  a    delicious  and  tasty food .  It  is  serve  to   Dessert     . Tal   Kheer  is    require    few   important   ingredients   .    Like ,  grated coconut , milk  and  sugar .
Tal  Kheer  is  also  offering    to   Lord  Krishna ji   for   Janmashtami's  Prasad  .

Recipe  is  here of Tal  Kheer .

Ingredients :

1. Paka  Tal / Ripe  Palm  Fruit - 1 medium
2. Milk - 1 Liter
3. Sugar - 2 cup or ( depending on your taste )
4.  Grated  Coconut - 1 cup

Methods :

1. Switch   on  the  flame . Pour  the milk into heavy bottomed  pan . Stir . When milk  start  to first boil . Then  reduce  to  the flame  to  very low .
2. Continuous  stir  to the milk . Because  avoid  to the burning  .
3. When  milk  start  half  thicken  to the  consistency . When  milk  is 1/2 cup . Then  switch off the flame . Allow  to cool .
4. Keep a other side  and  cover it . Keep  a side for about 1 hours .
5. Take  a palm fruit ( tal )  . Cut  and remove to  the top  of  the  part  from the palm fruit ( tal )  .
6. Next   peel and  remove to  the  black  skin  of part  from  the palm fruit ( tal ) .
7. Take out  yellow   of  kernels  to  the   part  from  palm fruit ( tal ) .
8. Divide  into  three   yellow  of  the  kernels  to  the  part  from  the  palm fruit ( tal )  . Keep a side .
9. Take a bowl . Then add  water into the bowl .
10. Take  one  pieces yellow kernels of  part from the palm ( tal )  . Put  of  the  kernels to the  part  into    water .  Wash the palm ( tal ) of  kernels  to  the  part  by water . Keep a side .
11. Take  a hand  grater  machine . Now  take  one  pieces  of palm fruit  ( tal )  of  kernels  to  the part  . Grated  it  by hand grater machine .
12. Take  a smooth  fresh   Pulp  from palm fruit ( tal )  . Keep  a side .
13. Switch  on the flame . Take a wok . Then add palm fruit  Pulp ( tal )  , grated coconut , sugar and add thicken milk  into the wok . Reduce  to heat very low . Continuous  stirring  to  the  palm Pulp ( Tal )  . Cook for about  20 - 30 minutes .
14. Keep stirring  and reduce to heat very low . Prevention  and  Avoid to the burn .
15. When change the color from the palm Pulp ( tal )  .
16. When palm ( tal ) Pulp start to thicken consistency  and completely chanced the color . Palm ( tal )  Pulp start to dark yellow color .
17. Then switch off the flame .
18. Pour the palm   pudding   or tal kheer into the serving bowl .
19. Allow to cool .
20 Once  it  is  completely cool .
21. Serve .

Kheer Kadam / Ras Kadam Recipe

Kheer  Kadam  is a very  popular sweet   from  the state of    West  Bengal  in  India    .  The Sweet  is central  part  of   Rasogolla  . Next  and 2nd  part  is  of  sandes .  Final and 3rd part is dust of koya or mawa  .  Coat is  the sweet  with   dust  khoya  or  mawa   .  Kheer  Kadam  Sweet  is  usually   3 in  1  sweet . It  is  a   mouth -  watering   sweet . It  is  made  with   koya  or mawa , chana or chenna , sugar , and  dust    khoya  kheer or mawa    . You can also  serve to  kheer kadam  , like ,  Raksha  Bandhan , Diwali , Holi , Durga Puja  or any  occasion .

Recipe  is  here of how to make Kheer Kadam 

        For The  Rasgulla or Rasogolla 

    Ingredients

1. Milk -  1 liter
2. Sugar - 2 cups
3. Water - 3 cup
4. Cardamom powder - 1 tea spoon
5. Lemon juice as required

   For Make  The Rasgulla / Rasogolla 

  Method :

1. Take a wok . Switch on the flame  . Now take 1 liter milk .
2. Pour the milk into the wok .
3. When milk start to boil  . Then reduce to heat  to very low .
4. Add lemon juice little by little into  the milk . Stir  it very well and mix it very well .
5. Now milk start to curdled . When chhenna ( chhena   or cottage cheese )   and  water start to separate from  the  milk  . Milk is completely curdled . Immediately switch off the flame .
6.  Allow to cool  . Keep it aside .
7. Once milk is completely cool .
8. Now take a bowl and put the cotton cloth on the bowl .
9. Pour the curdle milk on the cotton cloth . Filter or Strain  the curdled milk . Drain  the curdled milk water from the chhenna  ( Channa / cottage cheese )  .
10. Now wash and clean  the chhenna  ( chhana / Cottage cheese )  with cool  water  or normal temperature water . Wash it very well with water .
11. Remove  the sourness and  lemon smell  from the chenna ( chhana / cottage cheese ) . 
12. Now squeeze excess water from the chhenna ( chhana / cottage cheese )  . Drain the water from the chhenna ( chhana / cottage cheese ) .  Keep it aside .
13. Take a plate . Put the chhenna ( chhana / Cottage cheese )  into the plate .
14.Mash and  Press the chenna ( chhana / cottage cheese )  Very well with  of  finger  help  .
15. When chhenna ( chhana / cottage cheese )   is 50% soft . Add cardamom powder on the chenna  (chhana / cottage cheese ) .   Mix it very well with hand .
16. Now start to knead the chenna  ( chhana / cottage cheese ) .  Knead for about 20 minutes . Chenna will soft and smooth .
17. When chenna ( chhana / cottage cheese )    is soft and smooth . Now stop to knead the chenna ( chhana / cottage cheese ) . Make a smooth dough from the chenna ( chhana / cottage cheese ) .  
18. Divide into 6 small ball  from the chenna ( chhana / cottage cheese ) .
19. Take a wok . Add 3 cup  water   into  the wok . Then add  2 cup of sugar  into the water . Mix it very well .
20. When sugar is dissolve from water . Water start to boil .
21. Now add chana ( chhana / cottage cheese ) .    ball  into the hot water . Cover the wok and close the lid . Reduce to medium flame . Cook for about 15 minutes .
22. After 15 minutes open the cover . sugar start to thicken consistency . ( Neither syrup consistency very liquid  nor very dry . Kheer kadam  rasogolla / rasgulla  syrup should be thicken consistency ) .
23. Then switch off the flame . Cover the wok again . Keep it aside .
24. Soak the rasogolla / rasgulla into the sugar syrup for about 4 - 5 hours .
25. After 5 hours , take out rasogolla / rasgulla  from the sugar syrup . Remove the excess sugar syrup .
26. Take a plate . Transfer the rasogolla /  rasgulla  to a  plate . Keep a side .

                For  Make  The  Sandesh

Ingredients :

1. Khoya / mawa   - 200 gm ( grated )
2. Powder sugar - 1 cup
3. Milk Powder - 1/2 cup  ( Half cup )

Methods :

1. Take a bowl . Then add grated khoya  , milk  powder  and powder sugar into the bowl  . Mix it very well with hand . Now mixture is ready .
2. Take a wok . Then add  mixture ( khoya , milk powder  and powder sugar ) .  Reduce to heat very low .
3. Stir and mix it very well for about 2 minutes .
4. After 2 minutes . Switch off the flame .
5. Take a bowl . pour the mixture into the bowl . Keep it aside . Allow to cool for about 15 minutes .
6. After 15 minutes . Mix it very well  to the mixture . Press  the mixture   with  hands  . For about  5 minutes .
7. After 5 minutes , Knead the mixture  with hand . Make a soft and smooth dough .
8. Divide into 6 balls from the dough .
9. Make a round shape lemon size  balls   from the khoya  dough .Give a  Shape the ball with  of  hand help .
10. Take a khoya ball or  sandesh  ball . Now press  the khoya  ball  into center side . Flat the khoya ball or  sandesh  ball by  hand .
11. Now take one pieces rasogolla / rasgulla  . Put the one pieces rasogolla / rasgulla  into the khoya ball   center   .
12. Next close and seal the rasogolla / rasgulla  with  khoya  ball . Completely cover to rasogolla / rasgulla   with koya ball   .
13. Make a round shape ball .
14. Take a plate . Put the kheer kadom  sandesh  on  the plate .
15. Keep a side .
16. Now 2nd step is complete .

         For the Garnish

Ingredients

1. khoya kheer grated - 1 cup
2. Powder  khoya - 1 cup
3. Milk powder - 1 tea spoon
4. Finely chopped pistachio - 1/2 tea spoon

         For Make The Garnish 

Methods

1. Take a bowl . Add grated koya kheer , milk powder  and Powder  khoya  into the bowl  . Mix it very well  with spoon or of  hand help . Keep it a side . Now mixture is ready .
2. Take one pieces kheer kadam sweet . Roll the sweet into the mixture . Coat the sweet very well .
3. Once  kheer kadam  sweet  coat  is very well . Now finally ready the  kheer kadam sweet .Sprinkle some finely chopped pistachio on the top . 
4. Repeat other kheer kadam sweet in same process .
5. Take a plate . Transfer  the kheer kadam sweet   to a   plate  .
6. Set the Kheer  Kadam sweet  and  keep it aside for about 4 hours  or refrigerate for 2 hours .
7. Serve the kheer kadam sweet at room temperature .