Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! In my early post I have shared the recipe for making Patishapta Pithe with Kheer. Today I am sharing the recipe for making Carrot Patishapta i.e Patishapta Pithe with carrot filling. These bengali desserts were originally made with the coconut filling but later on people started making it with kheer fillings. Nowadays, Patishaptas are made with variety of fillings as per their choices. So, today I chose carrots for making the filling for these wonderful bengali dessert Patishapta. Try it out at your kitchen and I can say that you will love these. Let’s take a look at the recipe for making Carrot Patishapta.
For making the crepe batter:
All purpose flour or Maida 2 and 3/4th of a cup
Semolina or sooji or rava 1/4th of a cup
Rice flour 1/4th of a cup
Dates palm jaggery or sugar as per taste ( I have used dates palm jaggery)
Salt about 1 pinch
Milk 350 to 400 ml
For making the filling mixture:
Carrot 400 gm grated
Khoya or milk solids 200 gm grated
Sugar as per taste
Cardamom 3 or 4 crushed or ½ tsp powdered
Milk ½ cup
Ghee 2 tbsp
( here 1 cup = 120 ml )
• In a large mixing bowl, take all purpose flour, semolina, rice flower, salt and mix well
• Then add milk little by little along with constant mixing until the batter consistency is such that it is neither to thin nor too thick, somewhat like a pancake batter
• Add jaggery and again mix well until the jaggery melts and evenly mixes with the batter. Now cover the batter and rest it for about an hour
• Heat a non stick pan at medium flames. Once heated, add ghee and let it heat
• Then, add the grated carrots and stir and cook for a minute and then cover and cook for 1 or 2 minutes
• Remove cover, add the sugar and mix well. On adding sugar the carrots will release lots of juices
• Now increase the flames to medium high and cook the carrots uncovered with occasional stirring, until most of the juices evaporates
• Once most of the juices of the carrots have evaporated, add milk and mix well. Reduce the flames to medium low and cover and cook for 3 to 5 minutes
• Then open cover, stir well and then add the grated khoya. Stir and mix well
• Keep on stirring and mixing the mixture until the khoya melts and evenly mixes with the carrots and it stops sticking to the pan. Do not make the mixture too dry
• At this stage switch of the flames and transfer the mixture into a bowl or plate
• Now check the consistency of the batter if its too thick add a little more milk to bring to the right consistency like that of a pancake batter
• Place a nonstick pan or tawa on medium flames and let heat. Once it is heated, brush a thin layer of oil on it and drop in a small ladle full of the batter at a centre of the pan
• With the back of the ladle spread the batter to make a small thin circular disc shape. Wait for few seconds or until the crepe is 70% cooked, and then place the carrot mixture on on side of the crepe
• Start folding the crepe from the side containing the carrot mixture to make a roll. Once rolled, transfer the roll to a tray or plate
• One Carrot Patishapta is done. Follow the same process to make all the patishaptas
• Let these cool down completely and the enjoy Carrot Patishapta with your family.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing the recipe for making Mixed Fruit Custard. Sometimes children are reluctant to take fruits, which are very much essential for their total nourishment, as fruits are the storehouse of vitamins and minerals. So, a chilled Mixed Fruit custard is an amazing idea to make children eat fruits and enjoy the taste of ice cream at the same time. However, not only for the children, but also for the grown ups, a Mixed fruit custard loaded with the seasonal fruits is a wonderful dessert idea where you can get the double dose of taste and health. So, let’s take a look at the recipe for making Mixed Fruit Custard.
Milk 500 ml Custard powder 2 tbsp Honey 4 to 5 tbsp or as per taste Green grapes 1 small bowl Black grapes 1 small bowl Muskmelon cut into small cubes, 1 small bowl Banana cut into small pieces, 1 small bowl Pomegranate pearls 1 small bowl Chopped nuts and raisins 1 small bowl
You can use any fruit of your choice and discard any fruit that I have used, if you don’t like those.
• Keeping ½ a cup of milk separately in a small bowl, add the remaining milk in a pan and place the pan over medium high flames. Stir the milk occasionally and wait until it starts boiling • Simultaneous, add the custard powder in the ½ cup of milk and stir and mix to form a smooth mixture without any lumps • Once the milk starts boiling, reduce the flames to minimum and add the custard powder mixture, with constant stirring so that it evenly mixes with the milk • Then add honey and constantly stir and mix. Keep on stirring until the milk has thickened to the desired consistency and then switch off the flames • Allow the milk to cool down completely and then transfer it to a mixing bowl • To this add all the fruits one by one and mix well. Keep the mixed fruit custard in the refrigerator for about an hour or 2 • Serve chilled mixed fruit custard by adding some chopped nuts and raisins on top and enjoy the hot summers with a bowl full of Fruit Custard.
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Today I am sharing the recipe of one of my favourite Bengali dessert, chhanar payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhanar payesh with gur but only during the winter season.
So, lets take a look at the recipe for chhanar 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 chhana in a clean piece of cotton cloth • Wash the chhana under running tap water and hang it for about 4 hours so that the excess water is removed • Now take the chhana in a flat bottomed plate and crumble the lump • Before you start making the chhana 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 chhana balls. • Smoothen the chhana by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhana • Add maida and sugar and mix well with the chhana following the same process as mentioned above untill the sugar granules melts • Now keep 1/4th part of the chhana 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 chhana 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 chhana 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 chhanar payesh to a serving bowl and allow it to cool down completely and then serve.
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Payesh is a Bengali dessert made by boiling rice in milk. Bengalis make this dessert on occasion of a lots of cultural ceremonies such as puja, birthday, rice ceremony, rice harvest ceremony, and lots of other occasions. Payesh is made, either using sugar or date palm jaggery. We generally use a particular fragrant rice Gobindobhog, to make payesh. However, this rice is not easily available everywhere and so, payesh could also be made with Kalijira rice.
So, today I am sharing the recipe of the bengali delicacy Payesh. Let’s check out the recipe for making Payesh.
Full fat milk 1.5 lt
Gobindobhog rice ½ cup of cup size 120ml washed clean and soaked for 20 to 25 minutes
Date palm jaggery 5 tbsp or as per taste
Cashew nuts 12 or 15 halved
Raisins 2 tbsp
• Take the milk in a heavy bottomed saucepan and place the pan at high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium high and keep boiling the milk for about 40 to 45 minutes with occasional stirring
• Strain out the water from the soaked rice and add the rice to the milk after the milk has boiled for 40 to 45 minutes. By this time the milk should have reduced to less than ½ of the original volume
• Cook the rice uncovered and with occasional stirring until the rice is 80% cooked.
• At this stage, add the date palm jaggery and do not stir.
• After about ½ a minute gently stir the payesh such that the jaggery gets well mixed with the payesh
• Then add the cashew and raisins and mix well. Check whether the rice has cooked well or not and then switch off the flames.
• Let the payesh cool down completely and then serve cold payesh after any meal or whenever you like and enjoy.
Some important tips
If you are making payesh with sugar, all the steps for cooking remains same. Just add sugar as per taste in place of jaggery Add the sugar a little earlier than the time I have mentioned to add jaggery. If cooking with sugar, add 5 or 6 cardamom and a bay leaf to the milk when it comes to the first boil. It adds flavour to the payesh I do not add cardamom when I cook payesh with jaggery because I like the unique flavour of Gobindobhog riceand date palm jaggery in payesh, but if you like the additional flavour of cardamom, add 4 or 5 cardamom to the milk when it comes to the first boil. If you are making payesh with Kalijira rice, marinte the rice with a tsp of ghee after straining water from the soaked rice to add flavour to the rice which is not required for Gobindobhog rice.
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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.
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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.