Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of one of my favourite Bengali dessert, chhana’r payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhana’r payesh with gur but only during the winter season.
So, lets take a look at the recipe for chhana’r payesh.
Full fat milk 2 lt
Date palm jaggery or khejur gur 4 tbsp or as per taste
Granulated sugar 1 tbsp
All purpose flour or maida ½ tbsp
Juice of 2 lemon
• Take 1 lt milk in a saucepan and set it on medium high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little with stirring until the milk curdled
• Let it cool down a little and then strain out the curdled milk or chhena in a clean piece of cotton cloth
• Wash the chhena under running tap water and hang it for about 4 hours so that the excess water is removed
• Now take the chhena in a flat bottomed plate and crumble the lump
• Before you start making the chenna balls, take the remaining 1 lt milk in a heavy bottomed saucepan or kadhai and set it on high flames and bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium low and keep boiling untill it has reduced to less than half of the original volume. It will take about 30 to 40 minutes.
• By the time the milk is getting ready, prepare to make the chhena balls.
• Smoothen the chenna by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhena
• Add maida and sugar and mix well with the chhena following the same process as mentioned above untill the sugar granules melts
• Now keep 1/4th part of the chhena mix separately and make small balls with the remaining mixture by rolling small portions between your palms
• Once the milk has reduced to the required volume, gently drop in the chenna balls one by one into the milk. Do not stir at this stage. Let the balls cook for 15 minutes
• Now the balls will have increased in size. At this stage crumble and add the remaining chenna mixture and the jaggery or gur and wait for some time before stirring
• Now stir gently and cook for another 5 to 7 minutes. By this time the milk will thicken and reduce to almost 1/3rd of the original volume
• Switch off the flames and transfer chhena’r payesh to a serving bowl and allow it to cool down completely and then serve.
Hello my dear friends and fellows! Welcome to my space Dish Of Delight!
It’s time to say goodbye to the cold winter and greet the summer again. To beat the heat, let’s gear up with some chilling refreshments. So, here I am back again with another frozen yogurt recipe. Let’s check out the recipe for frozen date palm yogurt.
De seeded date palm 1/2 cup roughly chopped
Yogurt 2 tbsp + 250 gm
Fresh cream 1/4th cup
Honey 2 tbsp or as per taste
- Grind the chopped dates along with 2 tbsp yogurt to a fine smooth paste
- In a mixing bowl take 250 gm yogurt, prepared dates paste, cream and mix well
- Now add the honey little by little and keep mixing untill you get the desired sweetness
- Once done, transfer the yogurt mixture to an air tight container and refrigerate it for 8 to 10 hours
- Frozen cherry yogurt is ready to be served. Scoop out yogurt in a dessert bowl, spread some honey on top and enjoy it chilled.
Hello friends! A warm and sweet welcome to my space Dish Of Delight once again!
To satisfy the sweet tooth of all you sweet and wonderful people, here I am sharing today the recipe of a sweet in Bengali style, Khejur’er Shondesh. Bengalis are quiet often symbolised by Bhaat ( rice ), Maach ( fish ), Mishti ( sweet ) and Dugga Puja ( bengali’s most popular traditional festival of the year ) by the people from other communities. Which is no doubt true! However, the most popular Bengali sweets among the people apart from Bengalis are Rosogolla and Mishti doi. But if someone have generally been to any parts of West Bengal or have stayed there for sometime, would definitely have knowledge and taste about the large varieties of sweets in Bengal. Various regions of Bengal have their own popular items of sweets and each of these regional sweets are taste toppers. It will be difficult for one to decide that which one is better than which.
Anyway, lots of promotions done for Bengal sweets. Now let’s move to today’s recipe.
Full fat milk 1 lt
Khoya 100 gm
Date palm jaggery 3 to 4 tbsp or as per your taste
Powdered sugar 1 tbsp
Date palm 8 to 10 chopped longitudinally
Juice of a lemon
- Take the milk in a heavy bottom pan and bring it to a boil
once the milk starts boiling, add the lemon juice slowly little by little by constantly stirring the milk. Do not add the lemon juice at once
- keep on adding the lemon juice till the milk coagulates
- once the milk has coagulated, switch off the flames and let the chhena sit for some time
- now strain out the water from the chhena using a clean piece of cloth and keep it hanged in the cloth for about 1 to 2 hours to get rid of the extra water.
- Now take out the chenna in a flat glass plate and rub it with your hands. Untill all the lumps are broken. For this sweet you need not to get a very smooth texture of the Chhena. Just make it lump free and an even texture
- Now add crumbled khoya and mix it evenly along with the chhena. In the same way add in the powdered sugar and jaggery following the same process
- keep on mixing all the ingredients untill you get an even texture of the mixture
- finally add the chopped dates and again mix well. Do the mixing with your hands
- now heat a non stick pan at medium flames, once hot add in the mixture and keep on stirring constantly
- keep stirring untill the mixture stops sticking to the pan. It will take about 10 to 12 minuets depending on the water left out in the chenna. Do not let the mixture to over dry
- once done switch off the flames and transfer the hot mixture to a parchment paper lined tray and evenly spread out the mixture all over the tray
- now Let it cool down completely and then cut out the mixture into any shape of your choice. I cut it into a square shape as in our place these sweets are sold in this shape.
- Khejur’er Shondesh is ready to be served.
Hello friends! Welcome back to my space Dish Of Delight once again!
Last time when I prepared Doodh puli pithe, there was some coconut stuffing left unused. So, I was thinking how shall I make use of it. Then suddenly I thought of making Gokul pithe and also I had some jaggery syrup in my fridge. So, I thought of replacing sugar syrup with the jaggery syrup and believe me, it turned up more tastier than the sugar syrup ones.
So let’s take a look at the detailed recipe.
For the filling:
Coconut grated 1 cup
Khoya 1/2 cup
Dates palm jaggery 3 to 4 tbsp or as per your taste
For the batter:
All purpose flour or maida 2 cups
Sooji or rava or semolina 2/3rd Of a cup
Milk 2 cups + 1/2 cup if required
For the syrup:
Water 1 and 1/2 cup
Dates palm jaggery 1 cup
Oil enough to deep fry the pithe
I have used 120ml cup for the measurements
- Heat a non stick pan at medium low flames, add all the ingredients mentioned under filling and stir and mix well. Keep on stirring the mixture untill it stops sticking to the pan and the extra water have evaporated. Do not make the mixture too dry
- transfer the mixture to a bowl or plate and let it cool down
- Take small portions of the mixture and roll them between your palms to make a small ball and then flatten it by pressing lightly. Do not make it too thin
- this way make all the fillings and keep then in a flat plate
- in a mixing bowl, take the all purpose flour, semolina and mix well
- now add the milk little by little with constant stirring and mixing untill you get a not so thick not so thin consistency. It should be like a pancake batter
- now rest it for about an hour, as the semolina would soak in moisture from the batter
- after an hour check the consistency of the batter and add a little more milk if it becomes too thick. This time the consistency of the final batter should be a little more thick than the pancake batter
- now heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low and wait for some time to cool down the oil a little
- take a coconut filling at a time, dip it in the batter such that it completely gets coated with the batter and gently drop it in the hot oil
- repeat this process and fry 4 or 5 pithe at a time depending upon the size of your kadhai. Do not overcrowd the kadhai
- fry these untill they turn golden in colour with light brown spots. Once fried, strain and remove them from the kadhai and keep these in a plate. Do not over fry these or they would not soak in the syrup and would remain hard
- when the pithe is getting fried, place another heavy bottomed pan at medium high flames, add the water for syrup and jaggery. Stir and mix well untill jaggery melts in the water.
- keep on stirring the syrup untill it has thickened and reduced to half of the original volume. Do not make it too thick, or it won’t get soaked by the pithe.
- once all the pithe are fried, transfer them to the warm sugar syrup and keep soaked for about 10 to 15 minutes depending upon the size of the pithe that you made.
- Gokul pithe in dates palm jaggery syrup is ready to be served. Enjoy it hot or cold.
Hello! All you lovely people! Welcome back to my space Dish Of Delight once again!
A little late post of the Bengali Poush Parbon special Doodh Puli Pithe. it’s a special Bengali dessert, another type of the Bengali pithe category. My first pithe recipe post was that of the Patishapta Pithe, in which I have mentioned about the celebration of Poush Sankranti by making different types of pithe.
So, today I am sharing my second Pithe recipe, Doodh puli. Let’s move to the main recipe.
For the puli filling:
Coconut grated 1 cup
Khoya 1/2 cup
Dates palm jaggery 3 to 4 tbsp or as per your taste
For the puli:
Rice flour 1 cup
Mustard oil 1 tsp
Salt 1/2 tsp
For the milk:
Full fat milk 1 lt
Dates palm jaggery 5 to 6 tbsp or as per your taste
- Heat a non stick pan at medium low flames, add all the ingredients mentioned under puli filling and stir and mix well. Keep on stirring the mixture untill it stops sticking to the pan and the extra water have evaporated. Do not make the mixture too dry
- transfer the mixture to a bowl or plate
- now for making the puli dough, take about 3/4th cup of water in a pan, add the mustard oil, salt and bring it to a boil
- once the water starts boiling, reduce the flames to minimum and slowly add the rice flour and keep on stirring and mixing constantly with the help of a wooden ladle, untill the water is soaked in completely by the flour
- now transfer the flour to a mixing bowl and knead it to a semi soft dough like an atta dough without letting it to cool down. You can add a little more hot water if the dough becomes too stiff while kneading
- now either cover the dough with a moist kitchen cloth or keep it in an air tight container
- before you start making the puli, place a heavy bottomed saucepan at medium high flames and add the milk. Let the milk come to a boil. Once it starts boiling reduce the flames to medium low and let it get reduced to less than half of the original volume with occasional stirring
- now, by the time the milk is getting reduced, quickly prepare the puli
- grease your palms with a little mustard oil. Now, take small portions of the dough and roll it between you palms to form a small ball
- with the help of your thumb, lightly press from the edges of the ball. Keep on doing it untill you make a not so thin not so thick circular disk. Be cautious with the thickness of the disk, because, if it is too thin it may break while cooking and if it is too thick, it will not cook properly and would remain hard in the final outcome
- now place sufficient amount of the filling in the centre of the disk, bring the opposite edges of the disk together and seal them by pressing the edges with the fingers. The puli will look like a half moon. Finally give one light roll between the palms to smoother the sealed edges and keep aside in a plate. Cover the plate with a moist piece of cloth
- this way make all the puli and keep covered with the moist cloth untill they are transferred to the milk
- Once the milk has reduced to the right volume, drop in the puli one by one. Give a light stir and cook for about 5 to 7 minutes
- after 5 to 7 minutes, add the jaggery. Do not stir.
- once the Jagger has melted in the milk, stir lightly and mix well with the milk
- now, keep on cooking untill the puli starts floating on the surface of the milk. Give a light stir occasionally
- once the puli starts floating on the surface of the milk, and the milk has reduced to almost 1/3rd of the original volume, you will understand that your pithe is done
- let it cool down to normal temperature and then serve because cold pithe is tastier than hot ones.
Hello friends! Welcome back to my space Dish Of Delight. Today I am sharing a healthy dessert recipe, which you can take after any meal. Frozen yogurt is always a better option over ice creams, in which you can ensure healthy and tasty eating together. Though, I cannot deny the fact that the later is more tasty, yet there are so many flavors of frozen yogurt, which has the ability to compete with the ice creams in terms of taste.
Today I am sharing one of such flavors, cherry flavored frozen yogurt. Let’s move on to the recipe.
Hung curd 1 and 1/2 cups
Cherry 1/2 cup + 4 or 5 chopped for garnish
Choco chips 1/4th of a cup
Honey 2 tbsp or as per taste
Fresh cream 1/4th of a cup ( optional )
- Use a blender to blend and mix the cherries along with the curd to get a smooth texture
- transfer the cherry curd mixture into a mixing bowl. Add cream and mix well using a whisker
- now add the honey little by little and keep on mixing with the whisker, untill it reaches the desired sweetness
- then add the choco chips and fold and mix with the curd mixture with the help of a spatula
- transfer the curd mixture into an air tight container and keep in the freezer for overnight
- scoop out the frozen yogurt into a dessert serving bowl, garnish it with some chopped cherries and honey and serve chilled.
Hello friends! In my last post I have shared the recipe of a snacks i.e. vegetable chop, which is a small part of the winter season special delicacies of the bengali. Today I’m going to share the recipe of a special dessert called patishapta pithe.
Pithe is not just a single food item, it is the single word to describe a whole lot of dessert items of the Bengali. We celebrate the rice harvest festival on the last day of the Bengali month, Poush mash as POUSH SHANKRANTI, by making varieties of desserts using mainly rice flour, Patali gur i.e. dates palm jaggery and coconut along with some other ingredients.However, these desserts are enjoyed throughout the winter season and not just restricted to a single day. So, here I’m sharing the recipe of one of these pithe, patishapta.
Today I’ve made the patishapta using sugar as good quality patali is not easily available in Bangalore, where I currently stay, but to me, these desserts are more tasteful when made using patali. Many people make the filling using coconut, but in our house, patishapta is preferred with a kheer filling over coconut filling. So, I’ve made these using kheer filling.
For making the crepe batter:
All purpose flour or maida 3 + 3/4 of a cup
Sooji or rava 1 cup
Rice flour 3/4 of a cup
Salt 1 pinch
Sugar 2 cups or as per your taste or you can use patali gur if available
Enough milk to make the batter
( I have used a small cup for measuring the ingredients )
For making the filling ( kheer ):
Full fat milk 1 litter
Khoya 200 gm
Sugar1 cup or as per taste
Enough oil for making patishapta
- In a mixing bowl, take all the ingredients for making the crepe batter, except milk. Mix them properly to get an even mixture. Now add milk little by little with constant stirring untill the batter formed is neither too thick nor too thin. Now cover and let the batter rest for about 2 hours or so.
- For making the kheer, take the milk in a heavy bottomed saucepan and bring it to a boil at medium high flames. Reduce the flames to medium low and keep on boiling the milk with occasional stirring and scraping the solid milk from the sides and bottom of the pan, untill it has reduced to almost 1/3rd of the original volume.
- crumble the khoya and add it to the boiling milk, and keep on stirring untill the khoya melts into the milk. Keep on stirring and reducing the milk for another 1/2 an hour or untill the milk starts to solidify.
- at this point add the sugar and mix and stir well untill the sugar melts. By this time the milk has reduced to a point where it could be taken in clumps. Now switch off the flames and allow it to cool down.
- the whole process of making the kheer will take around 2 and 1/2 hours. The kheer can also be made without using the khoya, but it would be a more lengthier process. However, in earlier days, the kheer was generally made without using khoya.
- Now heat a frying pan at low flames. Once hot, apply a thin film of oil on it and drop in 1 and 1/2 a ladle full of batter. Tilt the pan a little from all sides such that, the batter spread evenly from all sides to form a thin circular crepe
- let the crepe cook for few seconds, and then place some kheer at one end of the crepe and fold it from this end to form a roll. Transfer the patishapta to a plate.
- this way make all the patishaptas and allow it to cool down before eating them because a cool patishapta is more tastier than the hot one.