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Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

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Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi is one amazing sweet recipe straight from the land of amazing sweets. A tempting variation in the usual jalebi will surely delight your friends and family for sure. Made with the goodness of Paneer and dipped in sugar syrup, this crunchy jalebi will keep you craving for more.

Here is a quick and easy recipe with pictures to make mouth watering Bengali chenar Jalebi. steaming hot or chilled as a dessert after any meal . I am sure everyone will relish eating it.

Directions

Getting ready:

Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.paneer jalebi

Making:

Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.paneer jalebi

1 hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.paneer jalebi

As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.

paneer jalebi To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.

paneer jalebi When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.

paneer jalebiAdd saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.

paneer jalebi Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.

paneer jalebi Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.

paneer jalebi Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a platepaneer jalebi

Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.

Serving:

Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

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Paneer Jalebi Recipe - Bengali chanar jalebi - Chanar Jilipipaneer jalebi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 200 grams (1 cup) (crumbled)
  • Saffron strands – 25 to 30
  • Refined flour - ¼ cup
  • Sugar – 1.5 cup (300 grams)
  • Ghee – to fry jalebi
Instructions
  1. Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
  2. Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
  3. hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
  4. As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
  5. To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
  6. When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
  7. Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
  8. Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
  9. Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
  10. Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
  11. Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
  12. Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

Bengali sweet recipe, Bengali sweets recipes, Diwali recipe, Featured, Indian Festival Recipe, Indian Regional recipe, Sweets

Chum Chum Recipe | Bengali cham cham recipe

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Chum Chum Recipe Video | Bengali cham cham recipe

Cham cham, yet another recipe of traditional Bengali sweet which is prepared with freshly prepared chena. Cham cham are prepared by boiling the chena ball and then they are allowed to cool down completely to make them sweeter than the rasgullas.

Later, stuff them with the mawa filling and garnish them with pistachios this makes them even more delicious than normal rasgullas. You can stuff the cham cham with your favorite filling. So, try out making cham cham for any festival or special occasion with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Pour the milk in a vessel and place it on flame to simmer.

cham chamMaking:

After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.

cham cham

Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.

Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.

Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.

cham cham

Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water.

cham cham

When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.

cham cham

Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.

cham cham

After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly.

cham cham

Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.

cham cham

After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.

cham cham

Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham.

cham chamServing:

Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve it as a dessert or have it whenever you crave for something sweet. Store it in refrigerator. It keeps good for 7 days.

cham chamSuggestions

  • Make stuffing as per you taste like make a fine paste of cashew nuts, malai, rabdi, anjir or dates and make a dry fruits stuffing.
  • For making mawa stuffing, roast the mawa or microwave it as this increases the shelf life and taste of mawa.

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Chum Chum Recipe | Bengali cham cham recipe cham cham
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk – 1 litre (5 cups)
  • Sugar – 450 grams (2 cups)
  • Mawa – 60 grams (¼ cup)
  • Coconut powder – 2-3 tbsp
  • Lemon juice – 2 tbsp (juice of 2 lemons)
  • Ararot – 1 tbsp
  • Pistachios – 6-7 (thinly sliced)
  • Green cardamom – 3-4 (prepare powder of its seeds)
  • Yellow food colour – less than a pinch
  • Kevara essence – 2-3 drops
  • Powdered sugar – 30 grams (2 tbsp)
Instructions
  1. Pour the milk in a vessel and place it on flame to simmer. After the milk starts boiling then turn off the flame and place the vessel on a net stand. Allow it to cool down. It should remain 80% hot. Mix equal proportion of lemon juice and water in a small bowl. Mix lemon-water mixture in small portions into the milk until it curdles completely.
  2. Take a sieve placed over a big bowl and cover it with clean and dry cotton cloth. Pour the curdled milk on it. Pour some fresh water on the chena so that the tarty flavour of the lemon gets washed away.
  3. Cover the chena from all the sides and squeeze the water completely from it. Take the chena ball on a plate and mash it for about 3-4 minutes with fingers to make smooth dough of it. Now add ararot in it and mix it well. Chena for making cham cham is now ready.
  4. Make small balls of chena. Lift a chena and bind it well by rolling it in hand. After that, give it an oval shape. Place it on plate. Similarly, prepare 4 oval shaped chena balls. Then add yellow food colour in the remaining chena. Then prepare 4 oval shaped coloured chena balls.
  5. Take a pressure cooker and add 2 cups of sugar along with 4 cups of water. Place it on flame. Cover and let the sugar dissolves completely into the water. When the water starts boiling, drop the chena balls into it. Put the lid on and let the cooker releases a whistle. After that, reduce the flame and let it boil for 8 more minutes.
  6. Meanwhile, prepare the stuffing for the cham cham. For that, finely crush the mawa with the back of a spoon. Add powdered sugar and green cardamom powder into it. Mix everything well together. Stuffing is now ready.
  7. After 8 minutes, turn off the flame. Cool down the pressure cooker. For that, take cold water in a big utensil and place the cooker in it. It will cool down quickly. Take the lid off. Cham cham are now cooked aptly. Take them out on a plate along with sugar syrup. Add 2-3 tsp of kevara essence into it and allow them to cool down completely.
  8. After the cham cham cools down completely, take them out on a plate. To stuff the cham cham, lift one piece and slit it from centre keeping another side joint. Fill it with some mawa stuffing.
  9. Roll the stuffed cham cham on the coconut powder. Coat it evenly. Place it on a plate. Similarly, cut and stuff the remaining cham cham. Garnish this delectable and mouth-watering cham cham with some sliced pistachios and serve.

 

Bengali Recipe, Bengali sweets recipes, Diwali recipe, Featured, Indian Festival Recipe, Indian Regional recipe, Sweets

Rajbhog Recipe – Easy Rajbhog recipe

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Rajbhog Recipe – Easy Rajbhog recipe video

Rajbhog is a traditional Bengali sweet prepared just like spongy rasgullas, the only difference here is that it is stuffed with few dry fruits and is bigger in size. Making process and ingredients of rajbhog is similar to that of spongy rasgullas just add saffron or yellow food colour to the rajbhog after making them. 

Saffron is added to the rajbhog to for making kesari rajbhog. The vibrant yellow colour of these rajbhog make them more invinting. You can make these spongy rajbhog at home for any party or on festivals. So, try out making rajbhog with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.

rajbhog

Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing.

rajbhog

Take yellow colour in a small bowl along with some water and mix well. Dissolve tartaric acid in ½ cup of hot water.

rajbhogMaking:

Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely.

rajbhog

Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.

rahjbhog

Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate.

rajbhog

Mash the chena rigorously till it becomes smooth. Add ararot in the chena and keep mashing until the chena becomes smooth and soft.

rajbhog

Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.

rajbhog

Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes.

rajbhog

As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup.

rajbhog

Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.

rajbhog

After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between.

rajbhog

After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit.

rajbhog

Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.

rajbhogServing:

Serve these soft and mouth-watering rajbhog after refrigerating. You can keep them drenched in sugar syrup in refrigerator for 15 days.

Suggestions

  • To make soft chena, slightly cool down the boiled milk and then add tartaric in it to curdle the milk. Don’t add tartaric in boiling milk otherwise chena will not turn out soft.
  • Later, knead the chena constantly until it becomes smooth and soft. Stuff rajbhog only when the chena turns smooth.
  • While boiling the rajbhog, make sure that there is constant formation of foam on rajbhog then only they will get cooked through.

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Rajbhog Recipe - Easy Rajbhog recipe rajbhog
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1.5 litre (7.5 cups)
  • Sugar – 1 kg (4 cups)
  • Cashews – 10 to 12
  • Pistachios – 1 tbsp
  • Green cardamom – 6 to 7
  • Ararot – 2 tsp
  • Tartaric acid – ½ tsp
  • Yellow food colour – 1 pinch
Instructions
  1. Take ½ cup of hot water and dissolve tartaric acid in it. Boil the pistachios in a small vessel for a while so that they get peeled easily. Afterward, turn off the flame and let the pistachios cool down a little.
  2. Then peel the pistachios and green cardamom and take them in a stone grinder along with cashews and grind them coarsely. Stuffing is ready. You can add some red or yellow food colour in the stuffing. Take a pinch of yellow colour in a small bowl along with some water and mix well.
  3. Take milk in a vessel and place it on flame to simmer. As the milk starts boiling, turn off the flame and shift the vessel on wire rack. Once the milk cools off a bit, add tartaric water in small portions to it and mix until the milk curdles completely. Place a sieve covered with muslin cloth on a vessel and transfer the curdled milk on the cloth. Pour some cold water on the chena to make it soft and remove the sourness.
  4. Lift the cloth from all the sides and squeeze out the excess water from the chena. Transfer the chena on a plate along with ararot and mash them rigorously till they become smooth. Divide the chena into small portions. Take a portion of chena and flatten with fingers. Put ¼ tsp of stuffing on the chena and close the stuffing nicely. Roll into smooth ball and prepare rest of the rajbhog as well.
  5. Put sugar in a vessel along with 2.5 cups of water, place it on flame and cook until the sugar dissolves absolutely. Stir after every 2 to 3 minutes. As the sugar melts, pour ½ cup of milk in the syrup and remove the froth which forms on the surface of the sugar syrup. Drop the rajbhog in the boiling sugar syrup, cover the vessel and boil the rajbhog on high flame so that there is constant boil in the syrup.
  6. After a while, check the rajbhog. Make sure that the rajbhog remains covered with the foam of the sugar syrup, add water if syrup tends to get thick. Check and stir the rajbhog in-between. After 20 minutes, rajbhog will get cooked aptly. Turn off the flame and transfer them in a bowl. Let them cool down a bit. Later, add the yellow colour in the rajbhog and mix properly. Rajbhog is ready to serve.
  7. Serve these soft and mouth-watering rajbhog after refrigerating them for sometime.

 

Bengali sweet recipe, Bengali sweets recipes, Featured, Indian Regional recipe, Sweets, Traditional sweet recipe

Bengali Sponge Rasgulla Recipe

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Bengali Sponge Rasgulla Recipe video in Cooker | Sponge Rasgulla Recipe in Pressure Cooker

Bengali sponge rasgulla prepared with homemade chena is all time favorite and the most popular dessert. So, here we have a perfect dessert recipe of rasgullas for you all! These tempting and delicious sponge rasgullas top the list of favorite and most popular sweet dish throughout the India. Making these delicious round spongy Bengali rasgullas is very easy too.

Bengali rasgullas are made from fresh chena with mixing ararot. They can also be made without mixing ararot. Rasgullas made with mixing ararot tend be less spongy but taste awesome. Rasgullas made without mixing ararot are spongier. Today we will make rasgullas without mixing ararot in pressure cooker to save time. Try to follow these easy step-by-step instructions with pictures and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash a big vessel, pour the milk into it. Place the vessel on the flame. Turn the flame off and the milk to cool down a little (keep 80 percent hot).

bengali rasgullaMaking:

2. Now add squeeze lemon to the water. Pour this lemon juice in the milk in small portions and stir constantly. Keep adding it until the milk gets coagulated.

bengali rasgulla

3. Pour this mixture on a muslin cloth and let the water drain out completely. Pour 1-2 cups of cold water over the prepared chena, this way it will cool down and tarty flavor of lemon will also get removed. Squeeze thoroughly to remove excess water. Chena for spongy rasgulla is ready.

bengali rasgulla

 

4. Take the chena out in a plate and knead for 4-5 minutes until it becomes smooth and soft. Divide it into 10-12 equal parts.

bengali rasgulla

5. Roll out the dough balls one at a time into smooth balls. Similarly prepare the rest of the chena balls as well and keep it aside on a plate.

bengali rasgulla

6. Rasgullas get prepared quickly in pressure cooker as compared to any vessel. Therefore add 4 cups of water along with sugar into a pressure cooker.

bengali rasgulla

7. When the water starts boiling, gently drop in the chena balls. Cover the lid and let them cook till a whistle is released.

bengali rasgulla

8. Low down the flame and let the rasgullas cook for about 7-8 minutes. Let the steam settle on its own or you can put the cooker under the tap so that it cools down quickly.

bengali rasgulla

9. Remove the lid carefully. Take the prepared spongy rasgullas in a bowl along with sugar syrup and let it cool down for 5-6 hours. After cooling rasgullas will become sweet and spongy. Bengali sponge rasgullas are ready to serve.

bengali rasgullaServing:

10. Serve mouthwatering and delicious bengali sponge rasgullas as a dessert after the main course. Keep them in refrigerator and enjoy them for almost 7 days.

Suggestions:

  • Slightly cool down the milk before preparing chena. For that you can add half cup of cold water into the hot milk. This way the prepared chena will be soft and so the rasgullas. If chena will be hard then it may scattered in hot sugar syrup.
  • Water should be boiling while you drop the chena balls into it. Or else it will break and scatter.

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Bengali Sponge Rasgulla Recipe http://indiangoodfood.com/wp-content/uploads/2016/03/bengali-sponge-rasgulla-1.jpg
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk - 1 liter (5 cup, full cream)
  • Sugar - 300 gram (1.5 cup)
  • Lemon - 2 (squeeze out the juice)
Instructions
  1. Wash a big vessel, pour the milk into it. Place the vessel on the flame. Turn the flame off and the milk to cool down a little (keep 80 percent hot).
  2. Now add squeeze lemon to the water. Pour this lemon juice in the milk in small portions and stir constantly. Keep adding it until the milk gets coagulated.
  3. Pour this mixture on a muslin cloth and let the water drain out completely. Pour 1-2 cups of cold water over the prepared chena, this way it will cool down and tarty flavor of lemon will also get removed. Squeeze thoroughly to remove excess water. Chena for spongy rasgulla is ready.
  4. Take the chena out in a plate and knead for 4-5 minutes until it becomes smooth and soft. Divide it into 10-12 equal parts.
  5. Roll out the dough balls one at a time into smooth balls. Similarly prepare the rest of the chena balls as well and keep it aside on a plate.
  6. Rasgullas get prepared quickly in pressure cooker as compared to any vessel. Therefore add
  7. cups of water along with sugar into a pressure cooker.
  8. When the water starts boiling, gently drop in the chena balls. Cover the lid and let them cook till a whistle is released.
  9. Low down the flame and let the rasgullas cook for about 7-8 minutes. Let the steam settle on its own or you can put the cooker under the tap so that it cools down quickly.
  10. Remove the lid carefully. Take the prepared spongy rasgullas in a bowl along with sugar syrup and let it cool down for 5-6 hours. After cooling rasgullas will become sweet and spongy. Bengali sponge rasgullas are ready to serve.
  11. Serve mouthwatering and delicious bengali sponge rasgullas as a dessert after the main course. Keep them in refrigerator and enjoy them for almost 7 days.

 

Bengali sweet recipe, Bengali sweets recipes, Featured, Indian Regional recipe, Sweets, Traditional Indian recipe, Traditional sweet recipe

Elo Jhelo Recipe

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Bengali Elo Jhelo Recipe – Maharashtrian Champakali Recipe – Bijoya Mishti Recipe

Elo jhelo is a crunchy and sweet treat.  A sweet for celebration or a sweet to celebration, you can make this dish for any reason. The name is little weird, but what’s in the name? Right? Elo jhelo is a traditional Bengali sweet and crunchy sweet dish.
This traditional recipe is prepared especially during navratri, vijayadashmi and deepawali. This sweet dish is not delicious to eat but also have a longer shelf life. This Bengali recipe has turned out to be another popular and most favorite sweet recipe. So, all the sweet lovers, here’s another treat for you all. Try making this easy recipe of elo jhelo with step-by-step instructions. Enjoy!

Directions

Getting ready:

1.  Sieve refined flour in a bowl.

Making:

2.  In a big mixing bowl, add refined flour, followed by salt and ghee. Mix well.


3.  Then add milk in small portions and knead a stiff and tight dough.


4.  Cover and keep aside for 20 minutes to rest.


5.  Knead the dough again after 20 minutes and make small lumps from it. 21-22 lumps can be prepared with this much of dough.


6.  Flatten the each dough lump. Cover these dough balls and keep aside to prevent them from drying.


7.  Now take one dough ball at a time and roll it out thinly into 3.5 to 4 inch diameter poori.


8.  Make ¾ cm thick strips or slits on the rolled poori, leaving ½ cm space on the edges.


9.  Roll these steps and flatten at the edges. Repeat the process to make each elo jhelo and place them on a plate.


10.  Heat enough oil in a wok or pan. When the oil is medium hot, drop 4-5 or as many elo jhelo as possible.


11.  Fry on medium-low flame till they get golden brown and crispy.


12.  Drain out the fried elo jhelo on paper kitchen towels to remove excess oil and similarly fry the rest of the prepared elo jhelo as well.


13.  Now prepare sugar syrup for coating them. For this, we need sugar syrup with two thread consistency. Take sugar in any vessel and add 1 cup water to it. Place it on flame to simmer.


14.  Let the sugar dissolve completely. When the sugar dissolves, reduce the flame let it simmer for 2 to 3 more minutes.


15.  Take 1 to 2 drops from the syrup on a plate.


16.  Now stick the syrup between your forefinger and thumb and then stretch apart. If you see formation of two thread in the syrup, then the syrup is ready to be used. But if you see no formations of thread then cook the syrup for more duration.

17.  Further add green cardamom powder to it and mix well. Let the sugar syrup cool down a little for about 10-15 minutes. Sugar syrup is now ready.

 

18.  Now dip fried elo jhelo to the syrup one by one and place them on a plate. Similarly coat each elo jhelo with the sugar syrup. Elo jhelo is ready to serve.

Serving:

19.  Serve this super scrumptious and delectable elo jhelo as a dessert after meal or have it when you crave for something sweet. Store them in an airtight container once cooled completely and enjoy for upto 2 months.

Suggestions

  • While kneading dough, you can also use refined oil instead of ghee. You can fry elo jhelo in desi ghee as well instead of oil.
    ¼ tsp kalonji can be added to elo jhelo while kneading the dough.
  • If you wish have sweeter elo jhelo then after drenching them in sugar syrup with two thread consistency, let them dry completely. Dip the elo jhelo in sugar syrup again and let them dry.

Save Print
Elo Jhelo Recipe - Bengali Elo Jhelo elo jhelo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Ghee – 3 tbsp
  • Salt – 1 pinch
  • Milk – ½ cup
  • Oil – for frying
  • Sugar – 2 cups
  • Green cardamom – 4 to 5
Instructions
  1. Sieve refined flour in a bowl.
  2. In a big mixing bowl, add refined flour, followed by salt and ghee. Mix well.
  3. Then add milk in small portions and knead a stiff and tight dough.
  4. Cover and keep aside for 20 minutes to rest.
  5. Knead the dough again after 20 minutes and make small lumps from it. 21-22 lumps can be prepared with this much of dough.
  6. Flatten the each dough lump. Cover these dough balls and keep aside to prevent them from drying.
  7. Now take one dough ball at a time and roll it out thinly into 3.5 to 4 inch diameter poori.
  8. Make ¾ cm thick strips or slits on the rolled poori, leaving ½ cm space on the edges.
  9. Roll these steps and flatten at the edges. Repeat the process to make each elo jhelo and place them on a plate.
  10. Heat enough oil in a wok or pan. When the oil is medium hot, drop 4-5 or as many elo jhelo as possible.
  11. Fry on medium-low flame till they get golden brown and crispy.
  12. Drain out the fried elo jhelo on paper kitchen towels to remove excess oil and similarly fry the rest of the prepared elo jhelo as well.
  13. Now prepare sugar syrup for coating them. For this, we need sugar syrup with two thread consistency. Take sugar in any vessel and add 1 cup water to it. Place it on flame to simmer.
  14. Let the sugar dissolve completely. When the sugar dissolves, reduce the flame let it simmer for 2 to 3 more minutes.
  15. Take 1 to 2 drops from the syrup on a plate.
  16. Now stick the syrup between your forefinger and thumb and then stretch apart. If you see formation of two thread in the syrup, then the syrup is ready to be used. But if you see no formations of thread then cook the syrup for more duration.
  17. Further add green cardamom powder to it and mix well. Let the sugar syrup cool down a little for about 10-15 minutes. Sugar syrup is now ready.
  18. Now dip fried elo jhelo to the syrup one by one and place them on a plate. Similarly coat each elo jhelo with the sugar syrup. Elo jhelo is ready to serve.
  19. Serve this super scrumptious and delectable elo jhelo as a dessert after meal or have it when you crave for something sweet. Store them in an airtight container once cooled completely and enjoy for upto 2 months.

 

Bengali sweets recipes, Indian Regional recipe, Sweets, Traditional Indian recipe

Sandesh Recipe – How to Make Sandesh

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Sandesh Recipe – How to Make Sandesh

Sondesh or sandesh, is a delicious and yummy Bengali sweet, but now popular all over India. This sweet dish is often prepared for festive or special occasions.

Soft and traditional Bengali sweet dish, Sandesh is prepared with fresh chena and sugar. Though you can make variations and make it with any flavor. So, today we have sandesh recipe prepared with Saffron and cardamom only. The simpler it looks to eat the simpler is the recipe for making this sweet from Bengali cuisine. Here’s the easy to follow step-by-step instructions.

Directions

Getting ready:

1. Take milk in a vessel with heavy base or bottom and let it simmer on low flame.

sandesh recipe

 

2. Add some water to the lemon juice.

sandesh recipe

3. Peel and crush cardamom seeds to make a fine powder. Thinly slice pistachios.

sandesh recipeMaking:

4. When you see gentle boil in the milk, turn off the flame and let the milk cool down a little.

sandesh recipe

5. Now add lemon water to the slightly warm milk in small portions.

sandesh recipe

6. Stir and keep stirring constantly. When the milk starts to coagulate, then stop adding lemon water to it.

sandesh recipe

7. Strain the curdled milk through a muslin cloth and pour some cold water over it to remove the tartness of lemon. Hold the cloth tight and squeeze out every drop of water from it.

sandesh recipe

8. Chena is ready, transfer it to another plate and start mashing it.

sandesh recipe

9. Keep kneading for about 5-6 minutes until the chena become smooth.

sandesh recipe

10. Now mix saffron and powdered sugar in chena and knead it for 2-3 minutes.

sandesh recipe

11. Heat a non stick pan and add sandesh mixture into it. Stir continuously for 3-4 minutes. Turn off the flame.

sandesh recipe

12. Transfer the chena into another plate. Let it cool down.

sandesh recipe

13. Then mix cardamom powder into it. Sandesh mixture is ready to roll.

sandesh recipe

14. Pinch small lump from the mixture and roll into a oval shape peda.

sandesh recipe

 

15. Keep it over a plate. Similarly prepare the remaining sandesh until the entire chena is utilized.

sandesh recipeServing:

16. Garnish with some chopped pistachios and this delectable sandesh as a dessert after the meal. Keep them in refrigerator and relish eating whenever you crave for something sweet.

sandesh recipeSuggestions

  • This sandesh is prepared with saffron, if you want you can also add cashew or almonds.
  • For 12-14 sandesh
  • Time- 50 minutes

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How to Make Sandesh Sandesh Recipe – How to Make Sandesh
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for Sandesh Mishti
  • Full cream milk - 1 liter
  • Lemon - 2
  • Powdered sugar - ⅓ cup (50 grams)
  • Cardamom - 5
  • Saffron - 20 to 25 threads
  • Pistachios - 10 to 12
Instructions
  1. Take milk in a vessel with heavy base or bottom and let it simmer on low flame.
  2. Add some water to the lemon juice.
  3. Peel and crush cardamom seeds to make a fine powder. Thinly slice pistachios.
  4. When you see gentle boil in the milk, turn off the flame and let the milk cool down a little.
  5. Now add lemon water to the slightly warm milk in small portions.
  6. Stir and keep stirring constantly. When the milk starts to coagulate, then stop adding lemon water to it.
  7. Strain the curdled milk through a muslin cloth and pour some cold water over it to remove the tartness of lemon. Hold the cloth tight and squeeze out every drop of water from it.
  8. Chena is ready, transfer it to another plate and start mashing it.
  9. Keep kneading for about 5-6 minutes until the chena become smooth.
  10. Now mix saffron and powdered sugar in chena and knead it for 2-3 minutes.
  11. Heat a non stick pan and add sandesh mixture into it. Stir continuously for 3-4 minutes. Turn off the flame.
  12. Transfer the chena into another plate. Let it cool down.
  13. Then mix cardamom powder into it. Sandesh mixture is ready to roll.
  14. Pinch small lump from the mixture and roll into a oval shape peda.
  15. Keep it over a plate. Similarly prepare the remaining sandesh until the entire chena is utilized.
  16. Garnish with some chopped pistachios and this delectable sandesh as a dessert after the meal. Keep them in refrigerator and relish eating whenever you crave for something sweet.

 

Bengali sweets recipes, Indian Regional recipe, Sweets

Lavang Latika Recipe – Labanga Latika

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Lavang Latika recipe – How To Make Lavang Latika – Longlata Recipe

Lavang Latika is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish is stuffed with sweetened Khoya and dry fruits stuffing, coated with sugar syrup making it crusty from outside but soft from inside and sealed with a clove.

You can use coconut or any other ingredient to prepare the stuffing for this delicious recipe and believe me it’s not at all hard to make. I prepared this recipe and it was a super hit at my home. Everyone liked it very much. So, why don’t you try this great and simple recipe of lavang latika at your home with this easy step-by-step recipe? Enjoy!

Directions

Getting ready:

Chop cashews, almonds and pistachios in a bowl. Peel and crush green cardamom seeds.

lavang latikaMaking:

Take refined flour is in a big mixing bowl and add some ghee into it. Now add water in small portions and knead firm and stiff dough. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.

lavang latika

Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base. Transfer the roasted mawa on a plate.

lavang latika

Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.

lavang latika

Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.

lavang latika

Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.

lavang latika

Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.

lavang latika

Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.

lavang latika

Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.

lavang latika

Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.

lavang latika

Now, put off the flame and add cardamom powder to it. Syrup is now ready.

lavang latika

Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute. Drain them out on a plate. Lavang latika are ready to serve.

lavang latikaServing:

Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.

Suggestions

  • Make sure that the dough should not be too soft or too stiff.
  • Don’t over stuff the lavang latika and make sure you seal them properly. They should not splatter.
  • Always fry lavang latika on low flame.
  • You can prepare stuffing for lavang latika with any other dry fruits, pistachios, walnuts, coconut or any other ingredient, as per your taste.
  • For 20-21 lavang latika
  • Time – 70 minutes

Save Print
Lavang Latika Recipe - Labanga Latika lavang latika
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Ghee - ¼ cup (60 to 65 grams)
  • Mawa - ¾ cup (150 grams)
  • Powdered Sugar - 2 tbsp (30 grams)
  • Cashews - 10
  • Almonds - 10
  • Green cardamom - 4
  • Clove - 20
  • Sugar - 1 cup (250 grams)
  • Green cardamom - 4
  • Ghee - for frying
Instructions
  1. Chop cashews, almonds and pistachios in a bowl.
  2. Peel and crush green cardamom seeds.
  3. Take refined flour is in a big mixing bowl and add some ghee into it.
  4. Now add water in small portions and knead firm and stiff dough.
  5. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.
  6. Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base.
  7. Transfer the roasted mawa on a plate.
  8. Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.
  9. Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough.
  10. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.
  11. Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.
  12. Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.
  13. Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.
  14. Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.
  15. Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely.
  16. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.
  17. Now, put off the flame and add cardamom powder to it. Syrup is now ready.
  18. Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute.
  19. Drain them out on a plate. Lavang latika are ready to serve.
  20. Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.