Aloo Diye Boal Macher Simple Jhol / Simple Boal Fish Curry With Potato

Spicy Boal Fish  with  Potato curry is  a  Traditional Bengali fish recipe . This  Spicy  fish curry is a completely of  Bengali cuisine .

It is a very simple fish curry . This  curry  is regular  fish curry  of  the  every  Bengali's  at  home  . Boal  fish is a  tasty fish . Boal  fish taste is like butter .

Even  , this  fish curry  is  made from boal fish , potato , onion , garlic paste  and off course tomato .

It  is a tomato and onion  based fish curry . This  of  Boal  fish   the  curry   is a  tomato , onion  and garlic of  flavor   .  Boal fish is also oily , butter taste  and unique taste . Even , this fish  is  a Delicious  and  Mouthwatering  of  taste   .  While   Boal  fish  curry  is  ready .   Nice  smell   comes  from  fish curry .  Of  the Boal fish  the   taste is divine  and   unique  . This  of fish the curry   is very simple  and ordinary . While   you are eating  the fish , you are feeling that . The fish is butter of  taste . Boal  fish  is  melting   in    mouth's     .  Boal  fish is soft , oily and butter of taste  .

Although You can serve along as  with  guest and friends .   you are cooking  the fish curry , you can feeling that  nice aroma and fragrant comes   from fish curry .

 It goes very well with boil rice  or steam rice , polao  and fried rice . However ,  This fish curry is easy  to make . Require  is  few of ingredients .  You will like it  .

Boal  fish is  a fresh  of water  the fish  .  Fish is good sources of  Omega 3 fatty acids , protein , Carbohydrates  and vitamins  .    Fish  has  many  of   types  of    Micro nutrients .  Although  many people are suffering  from heart disease  and Anemia  . So  of   fish   the  curry is  good  for  this  people's  .

Here  is full recipe  of  Simple  Boal  Fish Curry With Potato . (  how to make boal  fish curry with potato )  .

Ingredients :

1. Salt  to  taste
2. Turmeric Powder
3. Potato - 1 ( Peeled  the  potato  of skin and cut into equal halves  pieces )
4. Kashmiri Dry Chili Paste - 2 table spoon
5. Cumin seeds paste - 1 table spoon
6. Ginger Paste - 2 table spoon
7. Garlic paste -  3 table spoon
8. Onion - 2  (  Peeled the onion  of skin  and cut into slices )
9. Ripe tomato - 1 ( Cut into very small pieces )
10.Bay leaf - 2
11. Whole  cumin seeds - 1 small tea spoon
12. Coriander seeds paste - 1 table spoon
13. Oil as required
14. Garam Masala powder - 1 tea spoon
15. Dry chili paste - 1 table spoon 
16. Boal Mach / Boal Fiah - 4 steaks

Methods :

1. Wash and clean the fish pieces under running  water . Drain the water from  fish  pieces .

2. Marinate the fish of  pieces  .  Sprinkle salt  and  turmeric powder . Rub  fish pieces   with     hands   . Keep a sides and cover it . Marinate the fish pieces for about  1 hours .

3. 1 hours later , open the cover  of  bowl . Take a wok and  pour  the  oil into wok . While oil is completely hot . Meanwhile oil is smoking . Now put the fish pieces one after one into the hot oil . Fry till few seconds on both sides . Now take out the fish pieces from hot oil . Remove the excess oil from the fish  pieces . Keep a side .

4. In the same oil ,  heat the oil very few seconds . Now add 2 pieces of  bay leaf   and add whole cumin seeds . Stir and fry till very few seconds . While spices  are splatter .

5. Add  slices onion  and also add  sprinkle salt to taste . Fry the onion till  golden .  Now  add  potato pieces into the hot oil . Fry till golden color .

6.  Next add finely chopped tomato and mix well . Saute and fry until tomatoes are releasing more moisture . Once  tomatoes are soft .

7. Next add turmeric powder . Saute until  raw smell goes off  from the turmeric powder .

8. Add  garlic paste and fry till few seconds .

9. Next  add ginger paste , kashmiri dry chili paste , cumin paste , coriander paste , and chili paste . Mix well . Sprinkle few drops of water  and  avoid to burning  .  Saute all spices  until  spices  is  separating   from oil .

10. Next also add fried fish pieces into the spices . Mix well . Pour water into the fried fish pieces and spices . Mix well . Cover and close the lid  and cooked on medium flame . Let it cook .  Cook for 10 - 15 minutes .

11. After 15 minutes , open the cover and stir again of the fish curry . Meanwhile curry is completely thick consistency  and potatoes  pieces are tender and cooked .  Now also add 1 tea spoon of garam masala powder and mix it well . Cook till 1 minutes .

12. After 1 minutes , switch off the flame . Pour the fish curry into serving bowl .

13. Serve hot with boiled rice .

Butter Paneer Masala Recipe / How To Make Indian Style Spicy cottage Cheese With Butter Curry

Butter  Paneer  Masala  is  Popular  dish  of  North  Indian's  cuisine . Butter Paneer  Masala  is a very  popular dish  from the state  of  Punjab in India .

Butter  Paneer  Masala is  unique  taste's curry  .  It  is  made  with  paneer , cream , butter , cashew nuts ,  tomatoes  and  other  spices  .

Main ingredients  is  paneer  , butter and cream  .  It  is  serve  as  to   side dish . Butter paneer  masala  is North Indian's  Delicacy .

Paneer is  healthy and nutritious food . Paneer  has a high sources of protein . Paneer good for vegetarian people's . Paneer is  power house of vitamins  and minerals .  Paneer is best sources  of  calcium , phosphorus , vitamin A , vitamin D ,  and  other  micro-nutrients .

Many  people are suffering from  bone diseases  and osteoporosis . So paneer is good for this people .
Even  it  is  good food for children's .  Paneer is easily digestible   food . Butter paneer masala is a melt  in mouth  curry . You can also  serve  as  to  Home party dish . You can made  it often .  Butter paneer masala  taste is awesome . Butter paneer masala is  of  rich , creamy and tasty dish .

You can serve also  with  guest and friends . It goes well with naan paratha , Indian bread , chapati and steamed rice .

You  will like it .

Recipe is here of  Butter  Paneer Masala  ( How to make Butter Paneer Masala / How to make Indian Style  Spicy  Cottage Cheese with Butter Curry ) .

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( Cut into cube pieces )
2. Fresh  Cream - 1 tea spoon
3. Onion - 3 ( peeled the onion of skin and cut into cube pieces )
4. Garlic - 5 - 6 cloves   ( Peeled the garlic of outer skin )
5. Ripe tomatoes -  2 ( cut into chopped pieces )
6. Butter as required
7. Cashew nuts - 10 - 12 ( soak the cashew nuts  in water for about 7 -8 or overnight )
8. Bay leaf - 2 pieces
9. Whole cardamom - 2 ( crushed and slit )
10. Salt to taste
11. Sugar - 1 tea spoon ( optional )
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Kashmiri dry chili powder - 1 table spoon 
15. Cumin Powder -  1 table spoon
16. Coriander powder - 1 table spoon
17. Ginger  (  5 gm )   - 1
18. Cinnamon - 2 stick

Methods :

1. Take a grinder .  In a grinder  put  finely chopped tomatoes and then blend it . Make a tomatoes puree from the tomatoes .  Pour the tomatoes puree into the small bowl . Keep a side .

2. In a grinder  add  onion pieces and put  garlic  cloves . Blend it  well . Make a paste . Put the garlic paste into the bowl .

3. Take  soak  cashew nut  and drain the water from  cashew nuts . Put the  soak  cashew  nuts into the grinder  and blend it . Make a very fine paste . Add the cashew nut paste into the small bowl . Keep a side .

4. In a grinder  add  ginger , kashmiri dry red chili powder , cumin powder and coriander powder . Sprinkle few drops of water . Grind and blend it and make a paste from spices . Put spices paste into the bowl .

5. Take a wok or pan .  Add  butter  into the pan . While butter starts to melt . Now add bay leaf , whole cumin seeds , slit and crushed cardamom and cinnamon . Stir and fry to spices .  Meanwhile  nice fragrant  comes from the spices .

6. Add onion and garlic paste . Fry till  golden  brown color .

7. Next add tomato puree  or tomatoes paste  and fry  it  .

8. Also add sprinkle salt to taste , turmeric powder and sugar  and mix it . Fry till raw smell goes off  from the turmeric .

9. Next  add  ground  spices   paste  ( like ginger , kashmiri dry chili paste , cumin powder paste and coriander paste )  and mix well . Saute and fry  all  spices mixture . While   oil is separating  from  spices .

10. Now add  cashew nuts paste  and mix it very well . Drops the paneer  cubes  one after one  into the spices  and mix  it very well . Pour 1 cup of water into the paneer  and spices . Mix it . Cover and close the  lid . Simmer for 10 minutes on  low  flame .

11. Meanwhile  the gravy starts  to thickens. Now also add 1 tea spoon of  fresh cream , 1 tea spoon of garam masala powder ,  and  finally  add 1 table spoon of butter  into paneer gravy  . Switch off the flame .

12. Transfer  the  Butter Paneer Masala  in a  serving  bowl .

13. Serve hot .

Basanti Pulao / Sweet Yellow Rice Recipe / Bengali Basanti Pulao Recipe

Basanti  Pulao  is a Traditional  Bengali  Dish . Basaanti Pulao  is a  famous dish  in West Bengal .   Main ingredients is  Basmati  Rice  and  Ghee ( clarified  butter ) .

It is  made from Basmati  Rice , ghee ( clarified butter ) , other spices like ( cardamom , bay leaf , cloves , cinnamon )  and  garam masala powder . You  can  also  added   to  Saffron  in  Basanti  Pulao . You  can serve during lunch . It  can  be  served  on  Sunday Special's  Menu .Although  Basanti Pulao  is  tasty Rice  dish .  You can serve  to  Home Party .

It  can be served  with  friends , relative  and  family members . Basanti  Pulao  goes well with paneer , chicken , fish and  Indian curry . Basanti Pulao  is  serve  during  festivals  like  Durga Puja, Poila Baisakh or Pahela  Baishakh .

Basanti Pulao  taste  is  sweet  .  Flavor is  Aromatic also . It is easy  to make . Basanti Pulao is delicious  and mouthwatering dish .

You  will  like to   Basanti  Pulao .

I  would  like    to  best wishes  for Poila  Bishak  to  my  readers  and  my  followers   . Subho Nababarsha  to  All my my viewers  and  my readers .

Ingredients :

1. Basmati  Rice - 2 cup
2. Salt  to  taste
3. Sugar as required
4. Ghee ( clarified butter ) as required
5. Turmeric  Powder  As Required
6. Cinnamon - 2 - 3
7.Cashew nuts as required
8. Whole cardamom - 10  or  as  required , crushed and slit
9. Raisins - 3 table spoon
10. Bay leaf - 5 - 6
11. Cloves - 2 - 3
12. Garam masala powder - 1 tea spoon

Methods :

1. Wash and clean the basmati rice under  cold  water thoroughly .
2. Strain and drain the water  of  basmati rice .
 3. Now dry the basmati rice . let the dry basmati  rice for about 2 - 3 hours . It will take 3 hours .
4. 3 hours later , take a wok . Now add ghee (  clarified butter )   into the wok  on low flame . When ghee starts to melt on low flame . Now add one after one bay leaf , crushed and slit cardamom , cinnamon  and cloves . Stir and fry till few seconds .
5. Next  add basmati rice , sprinkle salt to taste , sugar , turmeric powder , cashew nuts and raisins . Stir and saute till few seconds .
6. Now also add 2- 3 cups of hot water into the basmati rice . Mix well . Also add 1 tea spoon of garam masala powder . Mix well and cover it . Simmer for 20 - 30 minutes . Let it cooked for 20 - 30 minutes  on low flame . Or  till rice is cooked  and  water  is absorbed .
7. After 20 minutes , open the cover of wok . Meanwhile  water is evaporated from the rice . Rice are completely cooked . Then switch off the flame .
8. Serve hot with your choice's of  food .

 

Dhokar Dalna / Bengali Style Dhokar Dalna / Bengali Style Lentil Cake Curry

Dhokar Dalna  is  a Traditional Bengali cuisine and  side dish . It is made with  Bengal gram dal , potato , cumin powder , ripe tomato , onion , and garlic .

Even  ,  it is served as a side dish . It is goes well  with steam rice , polao/ pulao , paratha , fried rice , parotta , naan  and  chapati .  Dhokar  dalna is made  from  blend  channa  dal .  

Main  ingredients  is Bengal gram dal , potato  , ghee ( clarified butter )  , gram  masala  powder  and other spices .  You can   serve  as  to Home party .

Which is of  tangy , garam masala powder  and  ghee  ( Clarified butter )  taste . Even flavor is  of garam  masala and ghee . It is an  awesome  taste  curry .  Which  is  also  Extraordinary dish from Bengali cuisine .  Dhokar dalna is  served  during  festivals .

You can make often to Dhokar dalna . Dhokar dalna is popular Dish  in West Bengal . Which  is a long process cooking recipe .  Dhokar Dalna is a  rich gravy  and long process recipe .

It is also tasty , melt in mouth , mouth watering  and yummy curry . Dhokar dalna is three of part recipe or Dhokar dalna is  3  in 1   recipe .

First part is soaked the channa dal / Bengal Gram  into the bowl  and grind it . Then make a  smooth paste from the channa dal / Bengal Gram  .

Second  part is make a mixture from the channa dal / Bengal Gram paste  and then  saute the paste . Then  cool the mixture and cut the mixture .  Finally  Dhoka or lentil cake   is  fry  methods  from   the  Pulses  mixture  of  lentil  cake .  Third  part is  curry methods of lentil  cake . Once  curry is ready , drop the  lentil cake  into  the curry .But  every bite is awesome taste . It  is  not very  easy recipe . It is an onion and garlic recipe . If you  do  not like  to  onion  and  garlic . You  can  make  without  onion  and garlic  to Dhokar  Dalna .  Recipe  is  here  ( How  To Make Dhokar  Dalna / Bengali Style Lentil Cake Curry )

For The Lentil  Cakes 

Ingredients :
1.   2   cup of  Bengal Gram / Chana  Dal / Cholar Dal
2. Turmeric  powder As required
3. Salt to taste
4. Sugar - 1 tea spoon
5. Gram  Masala Powder - 1/2 tea spoon
6. Oil As Required
7. Ghee / Clarified  butter As Required
8. Cumin Powder - 1 tea spoon
9. Coriander  Powder - 1 Tea Spoon
10. Dry Red Chili Powder - 1 Tea Spoon

For  The  Sauce  Or  The  Gravy :

1. Potato - 2 (  Peeled the potato of outer skin  and cut into medium size cube pieces )
2. Onion - 2 ( Peeled The onion from  outer skin  and cut into slice pieces )
3. Onion Pate -  2 table spoon
4. Garlic Paste - 3 table spoon
5. Bay  Leaf   - 2 pieces
6. Whole Cumin Seeds - 1/2 tea spoon
7. Whole  green  Cardamom - 1 ( Crushed  and  slit )
8.  Ghee As required
9. Cinnamon - 1 stick
10 . Salt  To  Taste
11. Turmeric Powder As Required
12. Sugar - 1 Tea Spoon ( Optional )
13. Oil  As  Required
14. Garm masala Powder - 1 Tea Spoon
 15. Tomato Puree - 1 cup
16. Ripe Tomato - 1 ( Cut into Very small pieces )
17. Ginger Paste - 2 - 3 Table Spoon
18.  Whole  Cumin  Paste - 1 table spoon
19. Whole dry coriander paste - 1 table spoon
20. Dry Red Chili Paste - 2 Table Spoon
21. Kashmiri Dry Red Chili Paste - 2 Table spoon 

To  Make  The  Lentil  Cakes :

Methods :

1. In  a  bowl , add 2 cup of Bengal gram / chana dal  and pour enough  water . Soaked  the chana dal / Bengal gram  for  about  6 - 7 hours  or  over night .

2. Next  morning drain the water completely . Wash and clean the Bengal gram / Chana dal  with water . Drain the water again .

3. Take a mixer grinder . Now  put the bengal gram / chana dal  and  add few drops of water into the grinder  jar . Grind it very well  and  make  a smooth paste from the Bengal gram / chana dal . keep a side .

4. Pour the dal into the bowl . Now also add  1 tea spoon of chili powder , 1 tea spoon of  turmeric powder , 1 tea spoon of sugar , 1 tea spoon of cumin powder , 1 tea spoon of coriander  powder  and sprinkle salt to taste . Mix it well . Keep  a side .

5. Take a wok or pan . Pour the oil into the wok and heat the oil . Now pour the pulses mixture into the wok . Mix it very well . Stir  till  the  mixture  leaves  the side  of  wok .  Stir until the  pulses mixture  is  dry   and  it  come  together  like  a dough .  Moisture  is evaporated  from the pulses . Once pulses mixture is completely  dry   and like a dough  . Then switch off the flame .

6. Now take a flat plate . Add  few  drops  of  oil or ghee  and  grease the plate . Now pour the mixture into the grease plate .  Pat  down   the mixture  and  spread  it  evenly .  Let   it  cool  down  for 10 - 15  minutes .    Allow  to cool .  Once the pulses mixture is completely cool .  Then cut the mixture into the diamond shape or square  pieces . Keep a side .

7. In a wok  add enough  oil  and heat the oil . Once oil is  completely  hot  . Now drop the Diamond Shaped  lentil cake one  after one into the hot oil  on medium  flame . Fry till golden brown  on both sides  on  medium flame . Take it out  from hot oil . Put the lentil cake in to the bowl . Keep a side .

To Make The Sauces Or The Gravy :

Methods :

1. Take a wok .Add oil into the wok . Heat the oil . Once oil is completely hot . Then  put the potato pieces one by one  into the hot oil . Fry till golden brown . Remove the potato pieces from the hot oil . Put the potato pieces into the bowl . Keep a side .

2. Now add 2 pieces of bay leaf , 1/ 2  tea spoon of  whole  cumin seeds , 1 pieces of crushed cardamom , and 1 pieces of cinnamon and stir for few seconds . Once spices  are splatter .

3. Now add   slices onion  and fry till golden brown color .

4. Next add  2 table spoon of onion paste and saute till separates oil from onion paste .

5. Add finely chopped tomato piece  into the oil . Saute till tomatoes are soft .

6. Next add  3 table spoon of garlic paste , salt  to  taste , turmeric powder , 1 tea spoon of sugar ,  1 cup of tomato puree , 3 table spoon of ginger paste , 1 table spoon of cumin paste , 1 table spoon of coriander paste , 2 table spoon of dry red chili paste , 2  table spoon  of  kashmiri dry red chili paste  . Saute and fry the all spices . While  spices  is   separating   from oil .

7. Now pour  the  2 - 3 cup of water  and  add  fried  potato  . Mix  it well . Cover  the wok . Let it cook  for about 10 minutes .

8. 10 minutes later , open the cover . When potatoes are tender and gravy starts to thicken . Now add fried  lentil cake or Dhoka  into the gravy . Mix it very well . Now add 1 tea spoon of ghee  or 1 tea spoon of garam masala powder  into the gravy . Mix it very well .

9. Now switch off the flame . Transfer the Lentil Cake Curry Or Dhokar  dalna in a  serving bowl .

10. Serve hot  with steam rice  or your choice's  food .

Begun Bhaja / Traditional Bengali Recipe Eggplant Or Brinjal With Deep Fried

Begun Bhaja ( Eggplant   aka   Brinjal With Deep Fried )  is a Traditional  Bengali  Dish  . Main ingredients is Eggplant  and    mustard oil  in  this  recipe's  .  Which  is delicious taste .  Even it is completely  vegetarian  dish  for vegetarian  people's   .   It  goes well with  Luchi ,  Parathas ( Porota )  , Hot steam Rice . My personal opinion is it also  goes very well with of  bengali style Muger dal and Steam rice .

It is made from   Eggplant , Turmeric powder , Salt to taste , And Mustard oil .  Even , it is a very  simple  and  ordinary dish . Which is  also  Delicious dish   .

As , it is easy  to make . Traditionally begun bhaja  is served  to   any  occasion .

You  can  also served  with puri . You  can   also  along enjoy the Begun Bhaja with    Sunday Special's  to Breakfast  with poori and luchi's . You  can  made  in minutes to Begun Bhaja .

Traditionally   in   Begun Bhaja  is  not  added  chili powder , papper powder , lemon juice  and  other spices .  

Which   is   a  usually  of   two  step's  recipe . First  step  is  marination with  of  eggplant's pieces  and  second step is eggplant fried process . I  am following  to Traditional Recipe .

Recipe  is  Here How to Make Bengali's Begun Bhaja  .

Ingredients :

1.Eggplant / Brinjal  - 1
2. Turmeric  Powder  As Required
3. Salt To  Taste
4. Mustard  Oil  As  Required

Methods :

1. Wash  and clean the eggplant by  the water .

2. Cut  the  eggplant . Cut into halves  Pieces .

3. Put  the eggplant  in  medium size bowl . Marination  with  1 tea spoon  of  turmeric powder  and  sprinkle  salt  to taste . Mix it very well  and rub the pieces with  of  hand's .  Coat  it  very well .Marination  to  the  eggplant pieces  for  1 hours  . Cover  and   keep  a  side .

4.  1 hours  later , take  a  wok  and  pour  enough  oil into the wok .  heat  the  oil  on  high flame for about 5 minutes .

5. Once  oil  is completely  hot . Now  add  eggplant pieces one  after one  on medium flame . Fry till golden  color  on  both side . Once one side is done flip  the  other side and  fry  till  both sides on medium flame .

6. Once  it  is  done . Take  it out  from hot oil .

7. Serve hot .

Mango Rasogolla / Rasgulla Without Liquid Sugar Syrup / Dry Mango Rasogolla / Rasgulla

Rasogolla   is  Typically  and  classical  Sweet  . Which  is  popular  in   Kolkata   and  West Bengal's  ( A state of India ) . Mango rasogolla  is  Similar And  New  Version  of  Rasogolla . It  is  made  from fresh milk .

Mango Rasogolla  is made from cottage cheese , Mango pulp , sugar  and  other ingredients . Which is melt in mouth  and Mouth - Watering  dessert . I have no words  for mango Rasogolla . Because it's every bites is awesome  of  taste .

Even  this   recipe  is   similar   from  Rajbhog , Rasogolla / Rasgulla  .  But  to the recipe  Mango rasogolla is absolutely dry sweet . Dry   Mango  rasogogolla   is  famous sweet in Kolkata .

Mango rasogolla's   main ingredients  is  mango pulp , chhana , off course sugar . Even flavor is mango's  and  taste is unique .

You can also   stored it  in   Airtight  container  for  7  days  into refrigerator . Mango rasogolla  is  serve after of  the meal  . Mango  rasogolla  is  serve  also along to any occasion and  home party . You can    includes   to  mango  rasogolla  to  serve for your guest , relative and friends  .

Mango rasogolla  is similar recipe  from  rasogolla  and rajbhog  but  differences  is of flavor's and taste .  But  it  is  dry sweet  or  without  liquid sugar syrup  sweet   .   You can  made  it  often  at  your home  .

Recipe  is  to   here    (  How  To Make  Mango  Rasogolla  Without Liquid Sugar Syrup )  

Ingredients :

1. Cow's  Milk  -  1 liter
2. Lemon  juice  as  required
3. Sugar  As  Required Or About  5   cup of  Sugar
5. Mango Pulp - 1 cup
6. Khoya Powder As Required ( optional ) - 3 table spoon
7. Green Food Color As Required For Decorate ( Optional ) 
8. Saffron or Yellow  food  Color
9. Mango essence - 1/2 tea spoon 

Methods :

1. Take  a  heavy bottomed   vessel   . Pour the 1 liter of milk into the vessels . Stir .

2. Once  milk  bring  to  boil . Now add  lemon juice into the hot milk .

3. Once milk is curdled  .  Then  switch  off  the  flame .

4. Take a  bowl  and  put the muslin cloth on the bowl . Pour the curdled milk  on  the  muslin  cloth  and  strain it . Wash  and  clean  the chana  by  the normal water . Drain the water . Squeeze   excess  water from the chhana / chhenna   .

5. Take  a  flat  plate  and  put the chhana / chhenna  on the flat plate . Now  also  add 1/2  tea spoon of  yellow  food  color . Mix  it  very well . (  I have used for  this  Recipe  to  yellow  food color ) ,  Mash  and  press the  ( chhana / chhenna / cottage cheese )  with   hand's  .

6. Next  start  to knead  to the chhenna / chhana   .  knead   the  cottage cheese    ( chhenna /chhana / cottage   cheese )    is  soft  and  smooth  .

7. Now break out   few of  portion from the chhenna / cottage cheese . Divide into  4  pieces  of  dough  and  make a ball  from the chhenna . Give a shape and make a lemon or round shape's ball . Put  the chhenna ball  on the plate .

8. Take a wok  and  pour  6 cup  of  water  into the wok . Also add  5 cup of  sugar ,  1 cup of mango pulp , 1/2  tea spoon of  mango essence  into water . Stir and mix it very well  on  high  heat . Stir till sugar is dissolved  and  water starts to boil . When bubbles starts to form .

9. Now  drops  the chhenna  ball  one after one  into hot water . Cover and close the lid on medium flame . let it cook for about 30 - 35 minutes .

10. After 30 minutes , open the lid and you  can  notice of the Rasogolla's size is increaseing  of  double  from  original     chhana's  of  ball  . Switch off the flame . Pour the  rasogolla  into the  bowl .  Soak the rasogolla into sugar syrup  for about 5 - 6 hours . Keep a sides  or put the rasogolla into the refrigerator .

11. After 5 hours  remove the rasogolla from the sugar syrup . Put the rasogolla on the plate .

12. For the garnish . Take a bowl  and  add  3 table spoon khoya powder . Take a another bowl add 1 tea spoon of khoya powder  and add  pinch of green food color and mix it very well . Keep a side .

13. Take one piece of  rasogolla . Coat the rasogolla into khoya powder and coat it very well .

14. Now  Sprinkle  the  green khoya powder mixture  on top of mango rasogolla . Repeat the process in the same way .

15. Serve the Dry Mango Rasogolla at room temperature  or chilled .