Rabdi cream

Posted on October 22, 2009. Filed under: Sweets | Tags: , |

This is used for garnishing various Bengali desserts.

Preparation Time : 5 mins.
Cooking Time : 30 mins.

Makes 1 cup.

Ingredients
1 litre full fat milk
2 tablespoons sugar

3 tablespoons chenna


Method
1. Heat the milk on a medium flame in a broad non-stick pan, stirring continuously.
2. When the milk boils, add the sugar and keep stirring continuously on a medium flame till it reduces to about 1 cup.
3. Pour onto a flat plate and chill for about 20 minutes.
4. Add the chenna to it and blend in a food processor.
5. Pour again onto the flat plate and chill till it is semi-set.
6. Use as required.

CHENNA

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
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Chenna malpua

Posted on July 15, 2009. Filed under: Sweets | Tags: , , , |

Delicate and lacy malpuas made with fresh paneer.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Makes 20 malpuas.

For the malpuas
1 cup cold milk

1 cup chenna

4 tablespoons plain flour (maida)
4 tablespoons cornflour
For the syrup
1 1/4 cups (250) sugar
a few drops kewda essence
Other ingredients
ghee for deep frying
Method
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes.
2. Cool slightly and add the kewda essence.
For the malpuas
1. Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender.
2. Heat ghee in a shallow non-stick pan (the ghee should be approx. 1″ deep).
3. Pour 1 tablespoon of the batter into the ghee. It will double in size.
4. Deep fry on both sides till lightly browned.
5. Repeat for the remaining batter.
How to proceed
1. Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes.
2. Drain the malpuas from the syrup and arrange them on a serving plate.
3. Serve warm.

CHENNA

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
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Chenna

Posted on September 30, 2008. Filed under: Sweets | Tags: , |

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
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Kesar Sandesh Bhog

Posted on September 29, 2008. Filed under: Sweets | Tags: , , , |

Ingredients
1 Sandesh (recipe given at the end of this recipe)
10 to12 strands saffron, dissolved in 2 tablespoons milk
a few drops saffron food colour
saffron strands for garnishing
To be mixed into a stuffing
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
1 teaspoon sugar
a few saffron strands
a pinch cardamom (elaichi) powder
Method
1. Divide the stuffing into 10 equal parts. Keep aside.
2. Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts.
3. Roll out each portion into a circle of 50 mm. (2″) diameter and place one portion of the stuffing in the centre.
4. Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface.
5. Make slits on the upper surface of the sandesh bhog as shown in the above picture.
6. Repeat to make 9 more pieces.
7. Serve chilled.
Tips
VARIATION : STUFFED KESAR SANDESH
After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.

SANDESH (MITHAI)

A light creamy delicacy from West Bengal made with curdled milk.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients
1 1/4 cup chenna (given at the end of this recipe)
1/4 cup sugar
Method
1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4. The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

CHENNA

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
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Petha Paan

Posted on September 29, 2008. Filed under: Sweets | Tags: , , , |

Petha Paan are thin pistachio slices with pistachio sandesh. So, first we need to know how to make Sandesh with the help of Chenna.

Method to prepare Chenna :

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.

Now it’s time to prepare Sandesh which is a traditional Bengali sweet (a light creamy delicacy from West bengal made with curdled milk.

Ingredients
1 1/4 cup chenna
1/4 cup sugar
Method
1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4. The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.

Petha Paan :

Ingredients
20 petha slices
20 cloves for garnishing
To be mixed into a filling
2 tablespoons pistachios, finely chopped,1 Sandesh
a few saffron strands
1/4 teaspoon cardamom (elaichi) powder
2 to 3 drops green food colour
Method
1. Prepare the petha slices as mentioned in the recipe for petha.
2. Divide the filling into 20 equal parts and shape each portion into even sized rounds.
3. Place one portion of the filling on a petha slice.
4. Fold it along the sides to form a triangle and stud it with a clove .
Tips
To slice the petha, use a sharp wafer slicer. each slice should be at least 200 mm. x 200 mm. (4″ x 4″).
VARIATION : KESAR PETHA PAAN
Use yellow food colouring instead of the green food colouring in the above recipe.
Petha Paan

Petha Paan

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