Showing posts with label Sweet dish. Show all posts
Showing posts with label Sweet dish. Show all posts

Thursday, 7 December 2017

Bread Dry Gulab Jamun

Bread dry gulab jamun is an easy to prepare sweet dish which I tried recently. Actually I was craving for angoori jamun and it was drizzling throughout the day. So I was lazy to go out and buy it from the shop. So I suppressed my sweet craving with chocolate in the refrigerator but it was in my mind to prepare a quick fix jamun at home.

So I took the help of our famous search engine (Google obviously) and checked many recipes. Finally, I found bread dry gulab jamun which is an easy to prepare recipe with available ingredients at home. Then I decided to prepare these beautiful bread dry gulab jamun and I have adapted the recipe from here.

We often have leftover breads in our pantry. Four to five bread slices are enough to make a small batch. Though the recipe is an easy one, you have to be little bit patient while frying the balls. It is important to fry the balls under low flame so that they are evenly fried on all the sides and at the same time they are not burnt.

So what to do eat when you crave for sweets when you don't have stock of that particular sweet. You can try these bread dry gulab jamun if you have stock of some leftover milk or sandwich bread slices.

Bread Dry Gulab Jamun
Bread Slices - 5
Milk - 1/4 cup
Maida - 1 tablespoon
Cooking Soda - 1/8 teaspoon
Powdered Sugar - 3 to 4 tablespoon
Refined oil - 3 to 4 cups (as required for deep frying)

Sugar syrup

Sugar - 1/3 cup
Water - 1/3 cup
Saffron Strands - few
Cardamom Powder - 1/8 teaspoon


1. Take sugar and water in a pan. Heat it up until the sugar dissolves completely. Boil it for sometime, when it becomes little sticky switch off gas and add cardamom powder and saffron strands. Mix it and keep aside.
2. Trim the crust (brown edges) of the bread and soak each of the bread into the milk and squeeze out the excess milk. 
3. Take all these breads into a blender and pulse it for few seconds. It helps to get a smooth dough.
4. Now take out these bread mixture into a bowl and add maida, cooking soda and mix them well to get a sticky dough. Do not knead for longer period.
5. Prepare small round shaped balls from the dough. Avoid pressing too much while making the balls.
6. Heat oil in a wok and deep fry the balls under low flame to avoid burning.

7. Once they are fried golden brown from all the sides, take them out in a tissue paper.
8. Later dip the fried balls into the warm sugar syrup and allow them to soak the syrup for at least 1 hour.
9. Later take out each ball and roll them on powdered sugar and bread dry gulab jamuns are ready.

Tuesday, 24 October 2017

Peanut Ladoo / How to make Peanut Laddu / Mungfali ke Laddu

Diwali is over and I know many of your fridge is still full with loads of sweets. It's nothing but Diwali Hangover ;). This time I started preparing sweets 10 days before Diwali, however could not post them on time. Here I am sharing another ladoo recipe which I had prepared for Diwali. Today's recipe is How to make peanut ladoos. Peanut is a very good source of nutrients. It contains dietary fiber, vitamins and minerals. Peanuts are good for skin and hair health.

This ladoo calls for simple ingredients which is available in your pantry throughout the year. The best part of this peanut ladoo, I have not used sugar instead used jaggery which is also good for health. Just a teaspoon of ghee has been added to enhance the taste if you want you can skip it. Peanut itself has oil in it which helps in binding the ladoos along with jaggery. If you do not prefer cardamom powder you can skip that too.

So it is not necessarily you have to prepare peanut ladoo only during Diwali, but you can prepare it any time during the year. This could be a good snacks after playtime for kids. It can give the kids instant energy as it has peanut and jaggery in it. I have prepared a small batch of 6 to 7 ladoos you can increase the amount as per your requirement.

Preparation time: 10 minutes
Cooking time: 35 minutes

Peanut Ladoo


Peanuts - 1 cup
Jaggery - Grated, 2/3 cup
Ghee - 1 teaspoon
Cardamom Powder - just a pinch


1. Heat a wok and add the peanuts into it for dry roasting.
2. Keep on stirring them until they are nicely brown and skin starts coming out.
3. Switch off the gas and allow them to cool for a while and rub them with your palms so that skin comes out easily and later blow them.
4. Keep on doing the above process until all skins of peanuts come out.
5. Now take peanuts in a grinder and grind them to make smooth powder. The powder will be slightly coarse in nature.
6. Next add grated jaggery into the grinder and grind again.
7. Transfer the ground mixture in a bowl and add cardamom powder into it and mix well.
8. Next add ghee and mix well, break the lumps formed in the mixture.
9. After that take generous amount of mixture in hand and shape them like balls.
10. Once they are ready you can store them in a air-tight container for 3 to 4 days.

Friday, 20 October 2017

Coconut Papaya Ladoo /Raw Papaya Coconut Ladoo

Happy Diwali to all the readers...

I know I am late....I am really away from blogging for some time due to various reasons.. I couldn't connect with you all for long time. Tell me how are you all doing ? How was your diwali and what all did you prepared during this diwali?

I was away from blogging but not from cooking ...he he...So these days I did prepare lot of things which I am going to share in coming days....As you all now I always prefer to prepare simple, easy and tasty dishes. So this diwali I have prepared a new variant of ladoo, it is coconut papaya ladoo. I have used raw papaya in this ladoo recipe. Now many of you ask (my friends also asked) why I have used papaya?

The answer is just for the taste change. I know you all must be bored of eating same coconut ladoos. Addition of papaya gives a good twist to the taste and you will love it. One of my friend  who does not eat papaya ( I came to know this after I told the ingredients) she could not make what it was but she said it was different than normal coconut ladoo and tastes good. So it was satisfaction to a food blogger who could do a magic ;). We do ea tutti frutis which is also prepared from papaya. The taste of this ladoo is a mix of coconut, tutti fruiit and petha flavour. This is completely my opinion which might differ from others.

Try this new flavour ladoo at home and share your feedback and picture of the dish...

Coconut Papaya Ladoo

Coconut - scrapped, 2 cup
Raw Papaya - Grated, 1 cup
Sugar - 2/3 cup
Desiccated Coconut - 2 to 3 tablespoon


 1. Heat a wok over flame and add grated papaya on that. Reduce the flame and stir it for 3 to 4 minutes.
2. Next add scrapped coconut into it and mix them well.
3. Keep on stirring the mixture for few more minutes.
4. Now add sugar and keep on stirring.
5. After some time the sugar will start to dissolve and it will start binding with coconut-papaya mixture.
6. Cook the mixture until all the moisture evaporates and then switch off the gas.
7. Allow to cool the mixture for some time and later shape them in rounds like ladoos.
8. Spread the desiccated coconut in a plate and roll the prepared ladoos on it.
9. Ladoos are now ready to serve.

Wednesday, 11 October 2017

Oats Coconut Ladoo

Just Dusshera is over and we are busy preparing for Diwali. When festivals come back to back, you just don't have time to think about any other thing except how to celebrate the festival well. Cleaning, arranging, shopping, preparation of different types of food and so on. We women are too busy these days as we start shopping of clothes for near and dear ones as well as for ourselves. We try to complete all the due task before the festival so hardly we get time to breath and relax.

Diwali is incomplete without snacks and sweets. Ladoos are must during diwali. Today I am sharing a recipe of ladoo which is prepared using oats and coconut. So I have name it Oats coconut ladoo. Oats coconut ladoo is a healthy fiber rich snack. This ladoo also has nuts which gives instant energy to kids. Prepare them for kids tiffin or any kids party, they will love it. Indian Festivals are incomplete without sweets, this oats coconut ladoo is a perfect sweet to celebrate any occasion including diwali. You can also check the recipe of following ladoos:
Besan Ladoo
Dry Fruit Ladoo
Malai Ladoo
Coconut Ladoo
Milky Coconut Ladoo
Rava Ladoo

Oats Coconut Ladoo

Coconut - scrapped, 1 cup
Sugar - 1 cup Cooking
Oats - 1 cup
Cardamom Powder - 1/4 th teaspoon
Almond - 10 nos, chopped
Cashew - 10 nos, chopped
Ghee - 1 teaspoon


1. Dry roast oats and take it in a blender and grind it to oats flour and keep aside.
2. Heat a pan and add sugar and scrapped coconut into it.
3. Stir the mixture well under medium flame until the sugar dissolves.
4. Now sprinkle cardamom powder and mix well.
5. Next add oats flour and chopped nuts into it and mix well.
6. Switch off the gas and add the ghee and mix well.
7. Allow the mixture to cool for 7-8 minutes.
8. Now make lemon size balls from the mixture and keep it in a plate.
9. Once the ladoos cool down you can serve them or store it in a dry airtight container for 3 to 4 days.

Saturday, 7 October 2017

Fruit Custard / How to make Fruit Custard

Fruit custard is a popular dessert which can be prepared quickly. It is a kid's friendly recipe.  This is a recipe which I used to had a lot during my childhood. I remember 'ma' used to prepare it often to feed us fruits. My personal favourite was then banana and apple custard. After that as I have grown older this recipe was lost somewhere. May be I started indulging into some other delicacies prepared by ma.

Few months back when we were invited to a friend's house and they served fruit custard in dessert, it was then recollected all the memories of childhood. I never thought my better half will like fruit custard as he is not a fruit lover. Surprisingly, he loved it and to my surprise next week he purchased a packet of custard and re-created the dish at home. We all relished the dessert. That time I could not clicked the picture as we were too busy to grab our portions, so that we don't miss it.

After few dish I prepared the fruit custard which is now making it to my blog. You can add fruits you love however, avoid adding mushy fruits. You can add pear, mangoes, papayas and so on. You can also adjust the sweetness you are adding to the custard. Fruits are already sweet so I would suggest add less sugar in the custard. In Summer days if you are hosting a party chilled fruit custard could be a lovely dessert to end the party on a sweet note.

Fruit Custard / How to make Fruit Custard (Serve 4)

Milk - 2 to 2½  cups
Custard Powder - 2½  tablespoon
Sugar - 3 to 4 tablespoon
Banana- one, peeled and sliced
Apple - peeled and chopped, ¼ cup
Pomegranate Pearls - ¼ cup
Grapes - ½  cup
Cashew Nuts - 8 to 12
Raisin - 2 tablespoon
Cherry - few for garnishing


1. Take milk in a thick bottom pan and keep it on gas.
2. Take custard powder in a small bowl.
3. Once the milk is warm, take two to three tablespoon of milk and add to the custard powder.
4. Quickly stir it to make a smooth paste without any lumps in it.
5. Now add sugar into the milk and stir well till the sugar dissolves in the milk. Adjust the quantity of sugar according to your tastebuds.
6. Next slowly add the custard mixture in the milk and keep on stiring it over medium or low flame.
7. Keep on stiring the milk for next 4 to 5 minutes until it becomes thick.
8.  After it becomes thick, allow to cool the custard at room temperature. You can also put the custard in freezer to chill it.
9. Next add the chopped fruits and nuts into the custard  and serve in dessert bowls and garnish with cherries. 

Friday, 8 September 2017

Kerala Style Paal Payasam

Kerala Style Paal Payasam  is a famous recipe from the beautiful state Kerala. Until I came to food blogging I didn't know payasam is a popular recipe of every Indian state.The ingredients used in the payasam recipes are similar, slightly here and there. The only difference I observed is the way of preparing the dish. Paal payasam is a famous dish included in Onam Sadya.

When I talk about Onam I remember my lunch with my Malayali colleagues on the day of Onam. I was the only one person odd woman out in that group in that particular day. They were very friendly and decided to take one bong in their group for the Onam Sadya. Memories are really sweet!  This year I prepared paal payasam during Onam but could not post it on time due to my busy schedule. Then I thought sweet recipes can be shared any time, isn't it.

I have prepared Paal payasam in pressure cook method. This is the first time I am preparing any payasam recipe in pressure cook method. I was worried about the outcome but it turned out superb. Normally in this recipe kerala raw rice (unakkalari) is used. I have used Kolam rice. It will take almost one hour time and after that you can put it in the refrigerator and serve chill. You can reduce the time to cook the payasam by doing some advance work. Previous day you can boil and reduce the milk. Cool the milk and keep it in the refrigerator. Next day you can prepare the payasam. Actually, reducing the milk take lot of time. So if you can do that part in advance, it helps to reduce the cooking time next day. If you do not prefer chilled payasam then allow it to cool and later serve it. If you love payasam you can check the following recipes:

Rice Pudding
Nolen Gurer Payesh
Vermicelli Kheer

Kerala Style Paal Payasam


Kolam Rice - 1 cup
Full Fat Milk - 1 liter
Sugar - 2/3 cup
Water - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Ghee - 2 tablespoon
Cashew Nuts - 8 to 10

1. Wash and soak the rice for 10 minutes and later drain the water.
2. Boil milk and reduce the quantity to approx 700 ml and keep aside.
3. Heat 1 tablespoon ghee in a pressure cooker and roast the cashew nuts. Keep them aside.
4. Now heat the remaining ghee and add rice into it. Keep on stirring for 5 to 6 minutes.
5. Slowly add the reduced milk into it and keep on stirring for sometime.
6. When milk starts boiling, close the lid of pressure cooker and allow one or two whistles.
7. Switch off the gas and allow releasing the pressure.
8. After opening the lid, add sugar, water and cardamom powder and mix well.
9. Switch on the gas and allow the payasam to boil for 10 minutes under slow to medium flame.
10. Finally switch off the gas and garnish with roasted cashews.
11. Allow to cool the paal payasam for some time and serve it.

Thursday, 24 August 2017

Besan Ladoo / Besan Laddu / How to prepare Besan Laddu Step - by -Step Video Recipe

Wish all my readers a very Happy Ganesh Chaturthi! May God bless you with good health and happiness!. So what are you making for this auspicious day? I am sure you must have planned for this day for quite sometime back. How do you celebrate Ganesh Chaturthi? Festival must have started from today. Many of my husband's colleague are doing work from home today to celebrate Gowri Habba. Today when we are passing by the market, it was flooded with Ganesha idols and lot of stuffs for puja. I was really enjoying but those who are rushing to the office had a tough time due to traffic.

We do worship of Lord Ganesh, however we do not celebrate it at home. Since I am in Bangalore for past eight and half years I really enjoy the essence of this festival. And interestingly, we have started Pandal hoping (as we do for Durga Pooja) from past two to three years as our daughter loves it even we do enjoy it.

Bappa loves Ladoos! So this Ganesh Chaturthi I have prepared Besan Ladoos. This is an easy and quick recipe you can prepare today also. I have prepared a small batch and given the ingredients accordingly. You can always multiple them according to your numbers. Here is the video for this besan ladoo recipe:

Besan Ladoo


Besan - 1 cup
Powdered Sugar - 1/2 cup
Cardamom Powder - 1/2 teaspoon
Pistachios - 7 to 8 chopped
Ghee - 1/4 cup + little more to grease palms


1. Sieve the besan and keep aside.

2. Heat a pan or wok and add ghee into it.

3. Once the ghee melts, add the besan into it and keep on stirring.

4. After 8 to 10 minutes you will start getting nice aroma. At this point switch off the flame and allow to cool.
5. Add cardamom powder into the mixture and mix well.

6. After few minutes of cooling down when the mixture is warm (so that you can handle it) , add sugar powder and mix well.

7. Now grease your palm and divide the mixture in 5 to 6 equal portions and give them a shape of ladoo.

8. Garnish them with chopped pistachios and serve them or store them in air tight container.

Tuesday, 20 June 2017

Mango Kesari

Before the Mango season says 'bye' , I prepared a traditional dessert using Mango. Mango Kesari is the today's share. This is a delicious dessert which is easy to prepare. Mango Kesari is also known as Mango Sheera. It is a sweet dish prepared using semolina/sooji and mango. This is a very good dessert after a tasty meal especially during summer season in India. 

When you have sudden guest and you do not have any dessert to serve post meal, you can try mango kesari during the season of mangoes. We are typical sweet lovers though I have reduced the amount of my sweet intake. But our daughter enjoys every bite of sweet so I keep preparing sweet dishes.

I prepared Mango Kesari and packed in my daughter's lunch box along with masala dosa. I get feedback of from the little one, everything I send her. After returning from school she inquired me what was that sweet dish you gave it had a taste of mango and suji (semolina) was also there. I smiled and replied it is called Mango Kesari. She said it was very tasty you should often prepare that :).. So now it's your turn to prepare the easy and tasty Mango Kesari.

Mango Kesari


Ripe Mango - 1 medium
Semolina - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder - 1/2 teaspoon
Saffron - a pinch
Cashew Nuts - 6 to 8
Ghee - 3 tablespoon


1. Peel the mango and cut into small pieces. Take the pieces in blender along with sugar and cardamom powder and make a smooth paste.

2. Heat 1 tablespoon ghee in a pan and roast the cashew nuts till golden. Keep them aside.

3. Now heat the remaining ghee and add semolina/rava to the pan and dry roast well.

4. When the colour turn golden, add water as required.

5. Now add mango puree and saffron strands in it and allow  to boil. You can cover it with a lid.

6. When the water almost dries up, switch off the gas and allow to cool it down.

7. After that serve it garnishing with cashew nuts on top.

Tuesday, 14 February 2017

Bhapa Doi / Steamed Yougurt / Baked Yogurt

Happy Valentine's Day to all the readers!

How was your day? I know some people might say there should not be any prefixed day for love...Yes true everybody has their own way to show their love.. However, today was our wedding anniversary! Can't believe we have completed eight years of our married life...So the day is definitely special for us..

It was a weekday and my better half  took leave from work! So we went out for lunch ....This time we didn't plan for dinner as everybody will go for dinner and the place will be overcrowded! Next day school and office day, so we enjoyed our lunch...I tried baking a special cake last night for my dear partner but it didn't come out well so I ordered it from a shop which was awesome.. This was a small morning surprise for my better half...

Coming back to today's recipe... Steamed Yogurt or Bhapa Doi is a Bengali classic dessert...Earlier Bhapa doi was prepared by steaming method...In modern days it can also be prepared by baking in oven. I have shared both recipes.. You just need few ingredients and it is an easy method, give it a try! I just love the texture and smoothness of Bhapa doi.. Many people prefer different flavours including mango, strawberry in bhapa doi...I will try them soon...

Bhapa Doi / Baked Yogurt

Hung Curd - 3/4 to 1 cup
Milk - 1/2 or 2/3 cup
Condensed Milk - 200 gms (small can)
Vanilla Essence - 2 to 3 drops (optional)


1. Take a large pan and whisk hung curd & condensed milk together.
2. Next slowly pour the milk and whisk again. Add vanilla essence or cardamom powder (optional).
3. Pour the mixture in bowls. I have used two ramekins and two ceramic bowls.

Steamer Method

4. Cover the mouth of ceramic bowls with aluminium foil. Pour 2 cups water in a steamer and keep inside the steamer.  Steam for 20 to 30 minutes. Check it with a toothpick if it is cooked properly. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.


Oven Method

4. Keep the ramekins on a baking tray filled with water. Ramekins should be half immersed. Bake it in a preheated oven for 40 to 45 minutes till the tooth pick comes out clean. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.

Friday, 13 January 2017

Eggless Bread Pudding / Caramel Bread Pudding

A very Happy New Year to all my readers!!

It's been really a long time I have not posted anything on my blog...Life is really busy with work, commitments and unscheduled holiday trips!! :).. It's not that I haven't missed my blog or my personal space with you all but I had to prioritize other works at that point of time which were important. Even now also I have piled of works but couldn't resist myself to share my feelings with you all! 

How have you been all these days? How was your Christmas, Year End and New Year celebrations? Do you have any new resolutions this year ?? Or you just wanna go with the flow ;)...I think the second one is very easy to follow which does not give you much stress...Isn't it?

Celebrations are incomplete without sweet so today's post is all about an easy eggless pudding recipe. I am sharing the recipe of Eggless Bread Pudding or Caramel Bread Pudding Recipe. You don't need any fancy gadget for this simple recipe. You can prepare this pudding using your leftover breads too. You can avoid adding caramel to your pudding if you don't want to eat too much sweet. But personally I would recommend to add it because caramel gives a completely different taste and texture to your pudding. 

Eggless Bread Pudding / Caramel Bread Pudding


Bread Slices - 4 to 5
Milk - 3/4 to 1 cup
Sugar - 5 to 6 tablespoons (according to the sweetness you prefer)
Sugar for caramel - 2 to 3 tablespoon
Vanilla Essence - 1//2 teaspoon
Refined oil - one or two drop for greasing
Aluminium foil


1. Tear the breads into small pieces and keep it in a bowl. Now add milk into it and allow to soak. Be careful while adding milk too much milk will make the bread mixture runny and watery. Pour little milk at a time and till the amount breads are soaked properly.

2. Keep the vessel ready by greasing it with little oil. 

3. Heat a pan with 2 tablespoon of sugar and little water. Keep it stirring on medium heat to avoid burning. After sometime the colur starts changing and turn into dark golden yellow. 

4. Caramel is ready now. Pour it into the prepared vessel. Tilt the vessel to coat the bottom properly. Allow it to set for 3 to 4 minutes.

5. Next add the bread mixture on top of the caramel coating and spread evenly.
6. Now cover the vessel with a aluminium foil and make holes on the top of the aluminium sheet by pricking to pass on the steam.

7. Fill a pressure cooker (I used 3 litre pressure cooker) with 1 cup of water and place the vessel inside it on a stand. Close the lid of the cooker without using the gasket and the whistle/weight valve.  Steam it for 25 to 30 minutes.

8. Now switch off the gas and take out the vessel. Allow it to cool and refrigerated for at least 2 to 3 hours.

9. Remove the aluminium foil. Before inverting the vessel use a sharp knife to remove the sides of the pudding from the wall of the vessel. Do it carefully. 

10. Take a plate and invert the vessel and the beautiful bread pudding will be there on your plate.

Monday, 21 November 2016

Coconut Burfi / Two ingredient Coconut Burfi

Weekend was as usual busy!! These days I am not finding any time for myself and hence less blogging..Days have become shorter and evenings are approaching faster. I had a helper in morning cooking for last  few months and the lady suddenly left without any notice. You can understand my situation now. Sometimes while going from one room to other room I feel I should have skating shoes so that I can save some time :P. But that doesn't mean I have stopped cooking for blog. Yes apart from day-to-day cooking there are special dishes (may be simple or complicated) which I cook to publish in my blog..

Recently I prepared coconut burfi and specifically I should say two ingredient coconut burfi. This is an age old sweet and no fancy required. Only hurdle of making this sweet is to scrap the coconut. Preparation time is more more this recipe but cooking time is very less 10 to 12 minutes. Then you need to give some resting time to the dish which is 1 to 2 hours. Instead of square shape you can make them round and in Bengali we call it 'Naru'. Normally naru is prepare with coconut and jaggery. Here is the recipe of gur r narkel naru. Now I will share the recipe of how to prepare two ingredient coconut burfi or chinir narkel sandesh.

Coconut Burfi / Two ingredient Coconut Burfi

Coconut (scraped) - 2 cups
Sugar - 2/3 cup  to 1 cup
Cardamom Pod - 1 or 2 (Optional)
Ghee for greasing plate


1. Take scraped coconut in a pan and add sugar into it. Mix them well.
2. Now switch on the gas and keep on stirring until the sugar dissolves and gives a sticky texture to the mixture.
3. In the mean time grease a plate and keep it ready.
4. When the sugar dissolves you can crush a cardamom pod and throw into the mixture to get lovely aroma and flavour. You can avoid this if you don't like cardamom.
5. After 8 to 10 minutes coconut and sugar is properly mixed with each other. Now you can pour the mixture on the greased plate and give square shape and allow it to cool.
6. Once it is cooled you can cut square shapes of burfi using sharp knife. You can store them in air tight container.

Wednesday, 7 September 2016

Steamed Modak Recipe / Ukadiche Modak / Thengai Poorna Kozhukattai

Modak or Modakam is offered to Lord Ganesh during Ganesh Chaturthi. Modak is steamed rice flour dumplings stuffed with either sweet or savoury filling. Traditionally, modak is stuffed with coconut & jaggery filling and it is known as thengai poorna kozhukattai.

We started the celebrations of festivals with Ganesh Chaturthi. In our locality lot of pandals have been prepared to worship Ganesh Idols. In the evening we visited various pandals and prayed for good health and prosperity! Our daughter had real fun and she was counting the idols and telling everyone that she visited 'n' numbers of Ganesh Pandals.

On the occasion of Ganesh Chaturthi I prepared modak filled with coconut and jaggery and offered Lord Ganesha as prasadam.

Steamed Modak Recipe / Ukadiche Modak / Thengai Poorna Kozhukattai

For Stuffing
Coconut - 1 cup, scrapped
Jaggery - 1/2 cup, powdered

For Outer Cover

Rice Flour - 11/4 cup
Salt - 1/2 teaspoon
Warm Water - as required
Oil - 1 tablespoon


1. For stuffing preparation, take 1 cup water in a pan and add powdered jaggery into it. Keep on stirring and heat up until it is thick.

2. Next add scrapped coconut into jaggery and mix well. Keep on stirring until the mixture is thick and coconut is properly mixed with jaggery. Switch off the gas when the mixture is no more watery in nature. Allow it to cool.

3. Take rice flour in a plate and add salt to it. Now slowly add warm water ( little hot) into the rice flour and prepare a smooth dough. Cover the dough with a damp cloth

4. Take a modak mould and grease the inside walls with oil. Now take small lemon size ball from dough and spread in one side wall. Repeat the same process for the other wall. Next close the mould and remove the extra dough coming outside the mould.

5. Take a small spoonful stuffing and put inside from the backside of the mould and seal it using dough.

6. Now slowly remove the mould and keep the modak in a plate. Similarly prepare other modaks.

7. Take a steamer and boil water in the down and keep the modak on the top perforated plate and cover with lid. Steam for 10 to 15 minutes.

Monday, 5 September 2016

Milk Peda / Doodh Peda

Happy Ganesh Chaturthi to all the readers!
May God bless you with all happiness in life...

A festival is incomplete without sweet.. Today I am sharing a recipe of milk peda which can be prepared using milk powder and condensed milk. Peda is a famous Indian sweet dish which is traditionally prepared using khoya and sugar. Here instead of khoya, milk powder is used to prepare pedas. Our family has a sweet tooth and we love trying different types of sweet dishes.

Peda is one of my favourite sweet. Unlike other Bengali sweets the sweetness of peda is more hence I cannot have more than one at a time despite of my sweet tooth...he he...While preparing milk peda you can soak saffron in little milk and add to the mixture to prepare kesar milk peda... Isn't it interesting! Just add one ingredient which change the color and taste of the sweet dish from the original one and you get a new sweet dish with subtle difference..You can use peda stamps to get nice design on the pedas.

Milk Peda / Doodh Peda

Condensed Milk - 1/2 tin (200 gms)
Milk powder - 1 cup
Melted Ghee - 2 tsp + little more for greasing
Pistachios - 8-10 chopped finely


1. Take a non-stick pan and add condensed milk and milk powder. Whisk it well to avoid lumps.
2. Now switch on the gas and keep stirring until the mixture starts to leave the sides of the pan. When it starts leaving the sides add ghee and give a quick stir. 
3. When the mixture become thick and slightly sticky in texture this time you can take a small portion to check whether you are able to roll a ball. 
4. If yes then switch off gas and allow to cool for 10 mins. Later when it is slightly warm take some amount of mixture and roll lemon size balls. Now flatten the ball using your palm and make a small dent in the center.Put the chopped pistachios in the dent and keep it in a plate. Follow the same procedures to prepare remaining pedas. 
 5. Allow to rest them for 1 to 2 hour. Initially it would be chewy but later you will get the perfect texture.

Saturday, 16 April 2016


Rasmalai is a famous Indian dessert. It is dish from the state of sweets! Yes you guessed it right, it is from our West Bengal. The specificity of the Bengal sweets are they are purely based on chena/homemade cottage cheese or roughly we can call it paneer. Making of rasmalai has two steps. First of all you have to make the rasgullas and on the other hand you have prepare the rabdi. So when the rasgulla and rabdi come together, the 'jugalbandhi' is called Rasmalai.

Whenever you go to sweet shop and see this delectable sweet in their counter, does a question strike in your mind? I know you must be thinking how to make this rasmalai? If I could know I can make my own! So here I come with popular recipe of Rasmalai.



For Rabdi

Milk - 700 to 750 ml
Sugar - 6 to 8 tablespoon
Saffron - few strands
Pistachio - 2 teaspoon, chopped

For Rasgulla

Milk - 1 litre
White Vinegar - 3 to 4 tablesoon to curdle the milk
Rice Flour/Sooji - 1 teaspoon
Sugar - 11/2 cup
Milk - 2 tablespoon


1. Take milk in a heavy bottom pan and boil. Once it is boiled, add vinegar to the rolling boiled milk to curdle it.
2. Now switch off gas and add cold water and ice cubes in the curdled milk.
3. Take out the paneer in a muslin cloth and hang it for 30 minutes to drain the extra water in it.
4. Now take the panner along with rice flour/sooji on your worktop and knead well, pressing with the heel of your hand, till the mixture is smooth.
5.Make small or medium size balls from the mixture and press lightly with your palm. Keep aside.
6. Making the syrup: Now take sugar (1 cup) in a big vessel and add approximately 4 cups of water.Heat the syrup and stir continuously to dissolve the sugar. Add the milk (2 tablespoon) when syrup comes to boil. Collect the scum (dirt of sugar comes on top like bubbles) and discard it.
7. Now add all the prepared balls into the syrup and cook for 10 to 15 minutes or until the balls are cooked properly. In between sprinkle water so that the sugar syrup does not become thick.
8. Remove the cooked paneer balls and set aside to cool.
9. For rabdi, boil the 750 ml milk in a thick bottom pan and reduce it to almost half. Keep your flame low to avoid burning of milk.
10. Add sugar into the milk and dissolve completely.Add the saffron strand to get the nice yellowish colour.
11. Switch off the gas and allow it cool. After cooling add the cooked paneer balls (squeezing the sugar syrup) into the rabdi. Add chopped pistachio from top and keep it inside the refrigerator. Served chilled.

Thursday, 14 April 2016

Chena r Murki / Paneer Cubes Coated with Sugary Crust

Subho Nabobarsho (Happy Bengali New Year)

Today we are celebrating Bengali New Year. Hope to have a great year ahead! I am going through a hectic and toughest schedule. I though I will not be able to share any recipe but somehow I could steal sometime for my blog. 

Starting this new year on a sweet note and sharing a popular Bengali Sweet Chena Murki. I used have this sweet more often but now I really don't have access to those sweet shops. My father used to get this sweet to have as off-time pass. I will explain! We Bengali's, are so used to with sweets that we have sweet after breakfast, sometimes after lunch and even after dinner. So apart from three times if we feel like having sweet in the evening we can have this small cute sweet chunks! (That's why Off-time pass) I know we eat lot of sweet..he he! 

I saw this recipe in Chef at Large FB group and noted immediately! Thanks to the lady (can't remember name) for sharing this recipe.

Chena r Murki / Paneer Cubes Coated with Sugary Crust


 Paneer (cottage cheese) - 200 grams
 Sugar - 2/3 cup
 Milk - 1 tablespoon
 Kewra essence 2-3 drops

 Icing sugar as required


1. Cut the paneer in to very small cubes like dice shaped

2. For the syrup, cook the sugar with equal amount of water, stirring continuously, till the sugar dissolves completely.

3. Next add the milk in sugar syrup. Collect the scum, which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Add the kewra essence and mix well.

4. Now add the cottage cheese and cook till the syrup coats the cubes well.

5. Finally switch off the flame keep swirling till the sugar syrup dries and cubes are thickly coated with the syrup and separated from each other.

6. Arrange the cubes in plate and allow them to cool down completely. Later sprinkle liberally with icing sugar and mix lightly.


The sugar should be coated properly on the cottage cheese pieces. The mixture should be allowed to cool down properly to avoid breaking of the pieces.

Wednesday, 9 December 2015

Malai Ladoo

How is this picture looking?? Inviting??

You too can make these yummy Malai Ladoos at your kitchen. Very few ingredients and you can prepare malai ladoos in no time.

I had a tin of condensed ilk and thinking to finish it off soon before going for holidays. I normally use condensed milk in payasam or kheer. However no mood for preparing payasam hence started searching in internet and came across these lovely ladoos. When I got this recipe (I tweaked it a bit according to our taste buds) luckily I had some homemade cottage cheese or paneer or chena at my kitchen. So quickly I prepared these malai ladoos and gave a shop bought make over :P.

Malai Ladoo


Condensed Milk (sweetened) - 100 gm
Homemade Paneer - 200 gm
Sugar - 2 tablespoon
Vanilla Essence - 1 or 2 drops
Yellow Food Colour (Liquid) - 4 to 5 drops
Saffron Strands - few for garnishing
Cardamom Powder - 1/2 teaspoon


1. Mash paneer with the palm of hand till smooth and creamy or blend in a mixer grinder.
2. In a kadai mix the paneer, sugar and sweetened condensed milk well and cook on slow fire stirring constantly.
3. Cook till the mixture thickens and starts leaving the sides of the kadai, remove from fire and add vanilla essence.
4. Mix well and pour in a plate for cooling purpose.
5. Take handful of mixture and roll like ball to prepare ladoos.
6. For garnishing, take a drop of liquid color in your finger tip and put it on each ladoos like 'tika'. Top the ladoos with saffron strand and sprinkle cardamom powder.

Wednesday, 2 December 2015

Chocolate and Vanilla 2-in-1 Sondesh / Sugar Free Dessert Challenge / Dessert with Sugarfree Natura

Sondesh is a famous dessert from Bengal. None of the Bengali festivals or occasions were complete without this authentic dessert, sondesh. Whenever we talk about dessert, we have to think about our increasing calories. Because all the dessert dishes contains lot of sugar into it. Sugarfree Natura has come up with a Sugarfree Dessert Challenge! So let's recreate our own famous dessert recipes substituting sugar with the all new 'Sugarfree Natura'.

I have used Sugarfree Natura sachets (powdered form) in the preparation of  Chocolate and Vanilla 2-in-1 Sondesh. It is really easy to use it in your cooking and baking. To know more, please visit:

Sondesh / Chocolate and Vanilla Sondesh / Chocolate and Vanilla 2-in-1 Sondesh


Milk - 2 litres
White Vinegar - 3 tablespoon
Milk Powder - 2 tablespoon
Cocoa Powder - 2 tablespoon
Vanilla essence - 2 to 3 drops
Sugarfree Natura - 22-24 sachets (each contains 0.75 g)
Dark Chocolate - 1 tablespoon, grated
Refined Oil - few drops for greasing the plate


1. Heat milk in a thick bottom big vessel. When it boils add vinegar to curdle the milk. You can also add lemon or curd for curdling.
2. Add some cold water in the curdled milk and wash the cottage cheese or chena well.
3. Next drain the water and take the chena in a muslin cloth and hang for 30 minutes to drain the water. Orelse you can take the paneer in a muslin cloth, tie it and put a heavy weight on it to drain the excess water.

4. Take the paneer from muslin cloth and divide in to two equal parts.
5. In one part of paneer add milk powder, vanilla essence and 10 to 12 Sugarfree Natura sachets (powder form). Mix them in a food processor or mixer.
6. Take out the mixture in a wok and cook under low heat until mixture thickens and leaves the side of the wok. Do not overcook it, it will result in crumbly mixture.
7. Line a plate with a butter paper and grease with little white oil. Now spread the mixture in the plate in a half inch thickness and give a square shape. Leave it in refrigerator for one hour.

8. Take remaining paneer and add remaining sugar substitute (Sugarfree Natura Sachets) and cocoa powder. Blend in the blender.
9. Similarly, cook this mixture on low flame till the mixture thickens and leaves the side of the pan.
10. Take out the plate from refrigerator after an hour and spread the second mixture above the first mixture. Make the top even using a spatula. Now lightly sprinkle grated chocolate on top.
11. Keep the plate in the refrigerator for 3 to 4 hours. Later take it out and cut into pieces and serve it.

To know more, Please Visit:

Monday, 23 November 2015

Bengali Style Bonde / Sweet Boondi / Bonde Recipe

Bengali Style Bonde / Sweet Boondi / Bonde Recipe is a popular sweet dish in Bengali cuisine. Earlier it was must in Bengali marriages. When there was no concept of caterer, cooks were being called during the marriage ceremony. They used to give list of ingredients they require for estimated numbers of guest and accordingly shopping were done. Two or three days before cooks used to come and start preparing sweets at home because earlier Bengali Marriages were organized at bride's or groom's house. The reason I am telling this story because they used to prepare bonde, rasgullas at home and the taste of these homemade sweets are just awesome and you can eat them unlimited if you have good digestion capability. Have you ever tasted garam bonde or rasagulla? If not then you must do it, they are heavenly good.  Today I am sharing the recipe of Bengali Style Bonde / Sweet Boondi.

Bengali Style Bonde / Sweet Boondi / Bonde Recipe


Besan - 1 cup
Water - 1/2 cup to 2/3 cup
Cooking Soda - a pinch
Rice Flour - 2 tablespoon
Food Colour (Red and Yellow) - 2 drops each
Refined Oil - 2 cups

For Syrup

Sugar - 1 cup
Water - 1/2 cup
Cardamom - 2


1. Take water and sugar in a pan and boil to dissolve it. While boiling add cardamom seeds to get nice aroma.
2. Now take besan, rice flour and cooking soda in a bowl. Make a smooth batter adding water into it. Batter should not be runny and it should not have any lumps.
3. Take a small portion of batter and add red color into it. In the remaining large portion add yellow colour. This step is absolutely optional.
4. Now heat oil in a kadai. Take a perforated ladle (In Bengali, we call it chanta). Hold the ladle just top of the oil. Add little batter into it and rotated over the oil so that drops come out from the each perforation. Fry them till little golden. Take them out and dip into prepared sugar syrup. Do this process for the remaining batter.

5. Allow the boondis to soak sugar syrup for 30 minutes to one hour and later serve it.