BENGALI SWEETS

DIFFERENT TYPES OF BENGALI SWEETS 

      BENGALI STYLE ROSHOGULLA\\

Ingredients of Rasogolla Recipe: 1. Milk (1 lit). 2. Sugar (3 cups). 3. Lemon juice (2 lemon) / Vinegar. 4. Wheat Flour (2tsp). Methods of How to Make Bengali Dessert Rasogolla: 1. Boiled the milk. 2. Add the lemon juice gradually. 3. Make chhana /paneer by milk. 4. Separate the chhana from milk by using cotton cloth. 5. Hang the chhana min 1 hour. 6. Knead the chhana gently by hand palm. 7. Add 2 tsp of flour. 8. After this make soft dough. 9. Make small round balls. 10. Take a pan. Add 4 cups of water and 3 cups of sugar. Now cook in high flame. 11. When Sugar syrup boiling, add round balls of chhana. 12. Now cook for 20 min in high flame. 13. Rasogolla is ready to serve. 14. You can serve hot or cool.

BENGALI STYLE MOHAN BHOG\\

Ingredients :

1 letter milk
1 tsp refined flour
2 tbsp vinegar
1 cup rabri
100 gm mawa
Dry fruits

For sugar syrup :
2 cup sugar
4 cup water
½ tsp green cardamom powder

How to make paneer :

Heat 1 litre milk. Mix 2 tbsp vinegar + 2 tbsp water in a bowl. When milk started boiling add vinegar and water mix in hot milk. Then mix it properly. Now close the flame. Keep aside the paneer for 15 minutes. After 15 minute strain the paneer in strainer. Now paneer is ready for making Mohan bhog.

How to make Mohan bhog :
Method :

1 – Take sugar in pan. Pour water in it. Then boil it. Add cardamom powder in it.

2 – Take paneer in a plate. Mix refined flour in it, then knead it properly with the help of your palm. It takes 4 to 5 minutes for knead the properly.

3 – After 5 minutes when the paneer becomes soft make small balls in it. Make a hole in the middle part of the paneer ball with the help of your finger. Prepare all the paneer balls in same process.
4 – Now add all the paneer balls in hot sugar syrup in slow flame.

5 – Cover the pan and boil it for 2 minute.
6 – After 2 minute check the paneer balls and again cover the pan for 2 minutes. It takes 4 to 5 minutes for boil.
7 – When paneer balls properly boiled then and cool it.
8 – after comes to room temperature squeeze the paneer balls and take it in a plate.
9 – Take a mawa piece and grate in cheese grater.
10 – Wrap paneer balls with grated mawa. Arrange all the mawa coated paneer in a plate.

11 – Pour 1 tbsp rabri in each paneer hole.
12 – Add some dry fruits over it. Now Mohan bhog is ready for serving.

     
    BENGALI STYLE LOBONGO LATIKA\\

Ingredients

1. 2 cups maida (Plain flour)
2. 1 cup khoya (dried whole milk)
3. 1 cup coconut, grated
4. 1/2 tsp. cardamom powder
5. 1 tsp. cloves
6. 1 1/2 cups sugar
7. 3 cups water
8. 2 tbsp. nuts and raisins, sliced
9. 1/4 tsp. nutmeg powder
10. pinch saffron
11. as needed ghee for deep frying

Steps

1. In a pan, mix khoya, coconut and 3 tbsp. sugar. Cook till well blended.
2. Add the nuts, raisins, cardamom and nutmeg powder. Keep aside. Knead a stiff dough with flour, water and 3-4 tbsps. of ghee.
3. Make a syrup of the remaining sugar and water to one thread consistency. Add a pinch of saffron to it and keep aside. Make equal portions of the dough and khoya mix.
4. Roll out the dough. Put in little khoya and fold over in a rectangular shape, just like a parcel, fixing it with a clove.
5. Heat ghee and fry the Lobongo Lotika's till golden in colour. Dip in the sugar syrup for a couple of minutes. Drain and serve, hot or cold.

     BENGALI STYLE BHAPA DOI\\

INGREDIENTS

• 2 cup curd / yogurt
• 1 cup condensed milk / milkmaid
• ¼ tsp cardamom powder
• 2 tbsp saffron milk / kesar milk
• butter, for brushing
• nuts, for garnishing

INSTRUCTIONS

• firstly, in a large bowl place a sieve and a cloth.
• add in 2 cup curd and tie tight.
• keep it in the fridge for 2 hours or until the water dips out completely.
• now take the hung curd into a large bowl.
• add 1 cup condensed milk and mix well.
• mix well using a whisk until the curd and condensed milk is well combined.
• now add ¼ tsp cardamom powder and 2 tbsp saffron milk.
• mix well making sure everything is well combined.
• grease the small bowl with butter.
• pour in prepared curd condensed milk into a bowl.
• top with chopped nuts. you can use nuts of your choice.
• cover with an aluminium foil.
• place in a steamer and steam for 20 minutes.
• after 20 minutes, it sets well.
• cool completely and place in the refrigerator for 30 minutes.
• finally, enjoy bhapa doi garnished with more nuts.