MOON DAL SHEERA

U need:
Yellow moong dal: 3/4 cup
warm milk: 3/4 cup
warm water 1/2 cup
sugar: 1 cup
unsweetened khoa: 1/4 cup
ghee: 3 tablsp+ 1 tablsp
strands of saffron soaked in 2 tablsp warm milk
almond slivers: 2 tablsp
cardamom powder: 1/2 tsp.


Method:


1. Soak moong dal in warm water for 4 hours.


2. Drain water and grind to a coarse paste .Sprinkle a little water while grinding if needed.


3.Melt ghee in a non stick pan


4. Add the ground paste and start stirring the paste in the ghee continuously till the paste turns golden brown. Add the khoa when the paste starts to change colour.Continue cooking till the khoa is well blended into the moong paste


5. Add the warm milk ,and warm water ,cook continuously till the milk and water is absorbed. 


4. Add sugar and 1 tablsp ghee and cook till the sugar gets absorbed into sheera continue stirring till the ghee seperates and the sheera starts to leave the sides of the pan.


5. Add saffron milk,cardamom powder.Stir well.Garnish with almond slivers.


6. Serve warm .


Note : this sheera is a little time consuming to make but the end product is mouth watering and delicious.


            The paste should be cooked on medium and low heat only.


            Sugar can be added more if needed.


BON APETITE!!!!!!!!

TENDER COCONUT KHEER

U need:
Full cream milk: 1 litre
creamy flesh of tender coconut: 2 cups
condensed milk: 1/4 tin
sugar: 2 tablsp( optional)
cashew: 1sp


Method:
 Soak the cashews in 1 tablsp milk for 10 mins
1. In a deep bottomed pan boil milk till it is reduced to 3/4.
2. Chop the tender coconut to tiny pieces,keep 2 tsp aside and add the the rest to the cooking milk.Continue stirring till the milk reduces further.( 10 to 15 mins)
3. Add the sugar(optional) and the condensed milk,stirring gently, continue this method( 7 mins)
4. Grind the soaked cashews along with the milk and add this paste to the kheer.Give a quick stir for another 5 mins.Transfer the kheer to a serving bowl.
5.Cool the kheer and keep in the fridge . Just before serving garnish the kheer with the tender coconut pieces kept aside.


Note: This kheer can be served either warm or cold,but tastes best when served cold.
           Always cook the kheer on medium heat or the milk can burn .After adding condensed milk continue stirring otherwise the kheer can stick to the bottom of the pan.
          The sweetness in this kheer should be a little less in order to enjoy the flavour of the tender coconut. 


BON APETITIE!!!!!!!!!!!!!

SAGO KHEER

U need:
Sago: 1/2 cup
Jaggery: 1 cup ( Powdered)
Coconut milk(thick): 1 cup
milk: 1/2 cup
ghee: 2 tablsp + 2 tsp
coconut slivers: 1 tsp
cardamom powder: 1/2 tsp
cashews and kismis: 2 tsp
water: 1 and 1/2 cup
nutmeg powder: 1/2 tsp
Method:
1. Heat 2 tablsp ghee in a pan and fry the sago till it swells. 
2.Meanwhile in another vessel boil water.Once the water starts boiling add to the fried sago and continue to cook till the sago is well cooked.( As the sago starts to cook the water will be whitish in colour,continue cooking till the whitish colour disappears).
2.As the sago gradually becomes translucent add the milk and continue cooking.
3. Add the powdered jaggery and stir further.
4. Now gently add the coconut milk and simmer for just 2 mins. Add the cardamom and nutmeg powders.Switch off the gas.Cool the kheer.
5. Heat 2 tsp ghee and fry the cashews and kismis and add to the kheer.Garnish with coconut slivers.Serve.

Note: Kishmish: small sultanas
        Jaggery can be added more according to individual taste.
        The same kheer can be made with milk and sugar instead of jaggery.Omit coconut milk and coconut slivers.Can use condensed milk for further taste. Cooking method same.


Bon Appetite!!!!!!!!!!!!

PANTUA

U need:
Fresh homemade paneer: 1 and1/2 cups
unsweatened khoa : 1/2 cup
sugar : 3 cups 
ghee or oil to deep fry
cooking soda: pinch
maida: 1 tablsp
water : 4 and 1/2 cups
1 tsp ghee
Method:
1. In a bowl knead together the paneer,khoa till smooth and lump free.
2.Mix together the soda and 1 tsp ghee into the maida and beat well.Add this to the paneer-khoa mix and knead well.Form 15 oblong rolls.Set aside.


3. Dissolve sugar in 4 and 1/2 cups of water and make a one thread consistency syrup. Set aside


4.Heat ghee or oil.When the oil heats switch off the gas.Add the first batch of 7 balls. Switch on the gas and on medium heat fry the ball till golden brown. Remove from ghee and soak in the sugar syrup.Repeat the same with the next batch of the paneer balls.
5. Cover the pantuas resting in the sugar syrup and cool.
6. Serve this yummy sweet with the syrup.


Note: Sugar can be increased or decreased according to one's taste,But bengali sweets taste best with that extra sugar .
 Bon Appetite!!!!!!!!!!!

STEAMED SANDESH

U need:


To make homemade paneer:
Fresh milk( creamy milk is good): 1litre
Lemon juice : 2 tablsp or fresh curd 2 tablsp


Boil milk on medium heat .once the milk is boiled quickly lower heat and add the lemon juice or curd stirring all the time till the milk curdles and the whey separates. Hang the curdled milk in a muslin cloth till the whey is completely drained.Your paneer is ready.


Fresh homemade paneer : 2 cups
sugar( ground): 6 tablsp
saffron : few strands
warm milk: 2 tablsp
almond or pista slivers


Method:
Soak saffron in milk for a few mins.
1. In a shallow based plate knead gently the paneer with the palm of your hands till the lumps disappear and the mix is smooth and soft.Add the ground sugar and  saffron milk knead further using gentle movements.

2. Spread this paneer dough evenly on a greased plate. Cover with a dome shaped lid and steam on a double boiler till it hardens. Cool.Now cut the sandesh into squares or diamond shapes,sprinkle with almond or pista slives and serve.


Note: To grease the plate use a very little ghee.
          Double boiler means a vessel with hot water simmering on the gas and keeping the dish to be steamed on top of it.(used for steaming)
         Instead of just sugar we can use a combination of plain sugar and powdered palm sugar to enhance the taste.( sugar 3 tablsp+palm sugar 3 tablsp)


Now make fresh home made sandesh and enjoy with your near and dear ones.
Bon Apetite!!!!!!!!