Bengali Sponge Rasgulla Recipe

Ingredients: 1 litre or 4 cups Milk 2 cups sugar 1 tsp sooji/rava 2 to 3 tbsp vinegar, add as required Method: 1. Boil 1 litre milk. add vinegar n curdled it. Make paneer out of it. Srain in a muslin cloth n hang it for 1 hr or till all d whey drain out.

Kadu ha Halwa

Ingredients: 500 gm Pumpkin 4 tbsp Ghee 2 Elaichi 1/2 cup Sugar 10-12 Almonds (blanched) Method: Wash, peel and chop the pumpkin. Heat ghee in the pan and add pumpkin to it. Cook for 2-5 minutes. Mash the pumpkin well. Add sugar and cardamom powder. Continue cooking till it thickens. Transfer to a serving dish

Phool Makhane Ki Kheer

Ingredients: 1 litre Full-Cream Milk 2 tbsp Ghee 50 gm Makhaane ½ cup Sugar 4 Choti Elaichi 10-12 Almonds (chopped) Method: Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely. Put makhaanas and milk in a deep pan, and bring the mixture to a

Nariyal Barfi

Ingredients needed Grated coconut – 1 cup Sugar – 3/4 cup + 1 tbsp Ghee – 2 tsp Cardamom powder – 1/4 tsp Method Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it. When the sugar water starts boiling, add cardamom powder,

Gujia

Ingredients: Ghee / Oil to fry 500 gms Maida (All purpose flour) 6 tblsp Oil / Ghee (melted) 500-600 gms Khoya 1/2 tsp green Cardamom Powder 25 gms chopped Almond 25 gms Kishmish 25 gms dried Coconut (shredded) 350 gms Sugar Method Sieve the flour. Mix the six tablespoons of oil with the maida. Now