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 Mishti Doi
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| You Need |
1 litre for milk
200 grams sugar
2 teaspoons sweet curd |
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| How to Make |
| Add 125 grams of sugar to the milk and bring to boil. Melt 75 grams of sugar in heavy bottom vessel with 2 tablespoons of water on a slow flame. The mixture would become dark brown. Gradually add this mixture to the boiled milk and boil again for 5 minutes. Leave it to cool till it is lukewarm and then add the curds and mix well. Cover and allow it to set for 6 to 8 hours. Serve it cool. |
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Sandesh |
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| You Need |
100g paneer
4 tsp powdered sugar
A few drops of rose essence
2 tbsp milk Silver foil or fruit pieces for decoration |
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| How to Make |
| Put all the ingredients in a blender and blend well. Take the mixture & spread on a serving plate and lay the silver foil on top. Let it cool. Cut into pieces and serve |
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Ice-Halwa |
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| You Need |
1 cup very fine white rava
1 cup ghee
4 cups cool milk
4 cups sugar
½ tbsp. Each almond and pista slivers (very thin)
8-10 cardomon
2 pinches saffron flakes
1 tsp. Rose water and 2 thick large sheets of clean thick polythene for rolling |
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| How to Make |
| Deseed cardamoms and crush seeds coarsely. Keep aside. Grease sheets on one side and keep aside. Mix rava, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to bil. Reduce flame and go on stirring till a very soft dough is formed. Add rose water and top with 2 bsp ghee. Take off flame and knead well with a spatula. Place dough between the greased sides of the sheets. Roll evenly as fast as possible. Remove top seeds). Replace sheet and re-roll quickly till very very thin. Cut in 4" squares, store in airtight container when cool. Place pieces of butter paper between layers to avoid sticking. |
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Malai Sandwich |
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| You Need |
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For the paneer 1 litre cow's milk ¼ tsp citric acid 2 tbsp water
For the syrup 500g sugar 1 ½ litres water
For the filling 100 g fresh cram 25 g castor sugar a few drops rose essence (optional)
For the decoration 1 sheet silver varakh |
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| How to Make |
| Dissolve citric acid in water and keep aside. Boil milk and add citric acid mixture to it till the milk curdles. Strain the paneer through a muslin cloth and cool for 10 minutes. Squeeze out excess water and knead lightly. Divide it into small portions and shape and paneer into squares. Cover with a damp cloth. Heat sugar and water in a heavy-bottomed pan. When the syrup comes to a boil, add the paneer squares, cover and cook for 15 minutes on high heat. Every five minutes add ¼ cup water to the syrup to keep it watery. When cool remove the squares from the syrup. Slice each square horizontally into two, like a sandwich and keep aside. Beat fresh cream with castor sugar and essence till it stands in peaks. Spread this cream on one side of the paneer square and sandwich it with the other. Decorate with silver varah and serve cold. |
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Kheer (for serving 4 to 4 people) |
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| You Need |
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Milk 1 liter
Rice 200 grams (soaked for ½ an hour before cooking)
Sugar to taste
Cashew nut a few (finely chopped)
Cardamom 4 to 5 pieces (peeled off seeds only)
Raisin a few (soaked few minutes before adding). |
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| How to Make |
| Put the milk on a pan and let it boil for a few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick. Put sugar into the milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and, stirring at intervals, let it boil for a while. When the rice is cooked, garnish it with the chopped cashew nuts, cardamom and the raisins into it and serve it hot. |
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Sweet kachori |
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| You Need |
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For filling 200 gms.
Khoya, 50 gms milk powder & ½ tsp. Nutmeg-cardomom-cinamom powder
For cover
250 gms. Plain flour, 1 tbsp. Cornflour& 30 gms ghee
For syrup
250 gms. Sugar, 1 cup water,
1 big pinch saffron & Ghee for deep frying |
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| How to Make |
Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside. Boil sugar and water adding a tbsp of milk to clear the syrup. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the filling. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one filling in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris.
When slightly cool, make a hole in the centre of each (approx 2cm. Diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving. |
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Rajbogh (12 Rajbhogs) |
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| You Need |
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For the paneer 1 litre cow's milk ¼ tsp. (1g) citric acid 2 tbsp (30 ml) water
For the filling 1 tbsp. (15 g) pistachios, powdered
a few cardamom seeds
a few strands of saffron dissolved in a little milk
a few drops yellow colour
For the syrup 500 g sugar 1 ½ litres water 2 drops rose essence (optional) |
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| How to Make |
| Dissolve citric acid in water and keep aside. Heat milk. When it comes to a boil, gradually add the citric acid mixture till the milk curdles. Strain the paneer and allow it to cool. Knead it lightly, adding a few drops of yellow colour. Divide the mixture into 12 portions. Flatten one pistachio powder, cardamom seeds and saffron mixture into 12 portions. Flatten one pistachio powder, cardamom seeds and saffron mixture over it and roll it into an even ball. Shape the remaining paneer portions in the same way. Heat water and sugar together. As soon as the sugar syrup comes to a boil, add the rolled Rajbhog, cover and cook for 15 minutes on high heat. Add ¼ cup water every five minutes to the syrup, so that it remains watery. When the Rajbhog is done, decorate with pistachios and serve in small paper cups. |
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General Info