Atar Payesh|| Sitaphal Kheer

Rich in fiber, vitamins, and minerals, this tropical fruit helps improve immunity, reduce inflammation, and promote eye and heart health. Custard apple, also known as ata in Bengali and sitaphal in Hindi is loaded with antioxidants. Atar payesh is an age old preparation of Bengali cuisine. Ata pulp, thrown in cardamom flavored concentrated milk, this dessert is effortless and satiates one’s…

Jackfruit o kanthal is a tropical fruit available in summers in some parts of India. In West Bengal, we get them in plenty during this time. While the raw jackfruit or enchor is cooked as a vegetable and considered as a substitute of meat, the ripe jackfruit is sweet and has a strong characteristic smell. Kathal kheer is an age-old recipe of Bengali cuisine. Kanthal can be easily stored in…

Happy Bijaya Dashami and Dussehra to everyone!!! Bijaya dashami in a bengali household is incomplete without bonde. What else could I have posted on this day.

Course: Dessert                         

Cuisine: Indian

Preparation time: 10 minutes              

Cook time: 30 minutes 

Servings: 5 cups

Ingredients

2 cups of besan/chickpea flour

10-12 strands of saffron

¼ cup of…

Steamed Chocolate Sandesh | Bengali Sweets | Kolkata Sweets 

Ingredients :-

1. Chenna (Curd Cheese) from 1 litre milk

2. Sugar Powder - 1tbsp

3. Milk - 1 tbsp

4. Chocolate Syrup - 3 tbsp

5. Roasted Cashews - 10 Nos.

6. Cardamom powder - 1/2 tsp

7. Grated Chocolate

Process:-

Firstly make chenna or curd milk out of 1 litre milk then put the chenna in mixer and blend it for a minute to make it little smooth. After that add 3 table spoon of chocolate syrup and 1 table spoon of milk in the mixture and blend it till the mixture gets smooth. Note that after blending the consistency of the mixture should be thick and smooth. After this we will be adding 1 table spoon of sugar powder and 1/2 tea spoon of cardamom powder and will mix it well. Thereafter we will take the mixture out of blending jar and will put it in an aluminium or a glass container and will spread it evenly.

Then we will take a pan and will put a stainless steel pan stand into it and will pour water into the pan, lighting the burner, for steaming purpose, in. Once the steam starts coming, we will put the container full of mixture on the pan stand ,covering the pan with a lid and will allow it to get steamed for 30 minutes in a low medium flame. By this time we will dry roast few cashews and will roughly chop them, which will be required during garnishing.

After 30 minutes turn off the flame and allow it to get cooled into room temperature. Once it comes in room temperature refrigerate it for another 30 minutes.

After 30 minutes take the container out of the refrigerator and your steamed chocolate sandesh is ready. Now take it out of the container and cut it into desired shapes and sizes. Garnish it with chopped roasted cashews, powdered sugar and grated chocolates and serve.

Rosogolla again!!!!! This is what I thought when I decided to prepare nolen gurer rosogolla for the blog. As a blogger, I began my journey with rosogolla and then, I have also prepared baked rosogolla. Ok I know, that there is not much difference in preparation of rosogolla and nolen gurer rosogolla, but not including this on my blog would have left this blog incomplete.

Nolen gur and Bengali…