Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Tuesday, 1 May 2018

Sandesh is a famous Bengali sweet. And this time I am presenting it with famous Belgian chocolate. Out of Kolkata it is very difficult to get good sandesh in shops but you can make it on your own and relish with your family. Already I had shared few famous sandesh recipes with you. Now time to share something different. Currently I am in chocolate country Belgium. So I tried some fusion with sandesh and Belgian chocolate. Actually few days back one of my friend suggested me …”when you are in Belgium, you should try some fusion with Belgian chocolate and our sandesh”. And I really liked his words. As a result I tried it and this came out mind-blowing. Thanks to my friend for that wonderful suggestion.
Now your turn, please try it and I am also waiting for your feedback.

Sandesh with Belgium chocolate
Chocolate Truffle Sandesh


Milk – 1 ltr
Sugar – 2/3 cup
Lemon juice – 2 tsp

For truffle:

Choco chips or any plain chocolate bar (without dry fruits) – 100 gmsFresh cream – 50 mlFor decoration: 
Choco chipsDry fruits


Heat milk in a vessel and then add a few drops of lemon juice. As a result the milk will scramble and turn into chenna (paneer or cottage cheese) and will look like spongy lumps. Then strain water and keep chenna in a bowl. Now add sugar and mix it very well to make a smooth creamy texture. Now put it in a non -stick pan and stir in low flame for 5 minutes. When the dough is separated from the pan remove it from flame. Now keep it in a plate. Mix it very well. The dough should be used immediately to make round shapes of sandesh.

How to make truffle:
Take chocolate bar (I have used choco chips). Then heat 50 ml fresh cream in a pan but do not boil it. So the ratio I used for truffle is 2:1 for truffle. Now take a pan with some water and keep a bowl on the pan, the bowl bottom can touch the water. This process is called double boiler. Put chocolate in the bowl and heat it in low flame. As a result chocolate will melt and add fresh cream. Stir it. Now truffle is ready.

Now you have to stuff the truffle in the sandesh. This process is just like kachori or other stuff recipe. Take a sandesh and make a hole and put some truffle and again make round sandesh with help of your palm. Decorate with some chocochips and dry fruits.

When you give round shape to the sandesh after stuffing, please be careful and use your clean hand otherwise chocolate will be smeared on sandesh and obiviously it will not look good.

Sunday, 15 April 2018

poila boishakh, nabonorsho, cake art, fondant
Poila Boishakh theme cake

Subho nabobarsho 1425…..poila boisakh means Bengali new year started today. This day obviously very special to all Bengali. Actually Bengalis are very fond of food and festival and we wait throughout the year for our famous Durgapuja. But we have lots of occasions to celebrate with some sumptuous food and rituals. Poila boisakh is just one of them. In Bengali we have a famous proverb “bangalir baro mas e tero parbon”(in 12 months Bengalis have 13 festivals) and Poila Boisakh is the first festival of the year. How we celebrate this day…..generally in Bengal in this day maximum shops start their new account with some puja, which is called khata puja and that khata (book of account) is very special, that comes with red cover and knot with a thread, called ‘kheror khata’. Now a days so many people stay out of Bengal for their jobs. So they always try to make a gathering with their Bong friends with some cultural programmes.
Nabo Borsho theme cake toppings created with fondant

Crafting Nabo Borsho theme cake

Nabo borsho themed cake art with fondant
Poila Boishakh/ Nabo borsho theme cake art

For the last 10 years I am also out of Bengal, even out of India. So we also celebrate our Poila Boisakh with some bong friends with some mouthwatering dishes. And this time I made a cake on Poila Boisakh theme, where I tried to present few stuffs related to the occasion. As the gathering was arranged with the famous pot-luck concept, along with my cake, there were many mouthwatering traditional Bengali dishes brought by my friends. The menu includes dimer devil, Bengali pulao, chicken curry, mutton curry, bhapa ilish, amer chatni. The food was well accompanied by famous Bong adda with card games (taser adda). Overall, it was a fantastic day spent with some adorable friends. We enjoyed it thoroughly.
nabo borsho special menu
Poila Boishakh menu; PC: KInjal Mandal

One of the pic in this post is taken by my friend Kinjal.

Subho Naboborsho!!

Sunday, 24 September 2017

Mango Baked Yogurt, this in a dessert with mango flavor and made of curd. Everybody knows that “Mishti Doi” is a very famous Bengali dessert. But this baked yogurt and mishit doi is fully different. I am saying this because I heard many people saying that both are same, but making process and taste both are fully different. I hope all will enjoy this easy recipe. And the actual cooking time is only 40 seconds, so I guess one of the quickest dessert recipe you can think of. I believe my recipes are always very easy but tasty and this time I am sharing one of my very easy and yummy dessert recipe. Hope you all will love it.
According to ingredients the below recipe will be for 4 persons.
Preparation time 5 minutes and cooking time only 40 seconds.


Hung curd – 1 cup
Condense milk – 1 cup
Cornflour – 1tbsp
Mango pulp – 2-3tbsp
Mint leaves – for garnish
mishti doi or baked yogurt with mango
Mango Baked Yogurt


1. Take a mixing bowl and add condense milk and hung curd.
2.  Mix it very well with a whisker.
3.  Add corn flour and mix, don’t allow to make a lump.
4.  Add mango pulp, here I had used canned mango pulp.
5.  Mix well and you should get a smooth texture.
6.  Now take an individual dessert bowl and for this quantity you should need 4 bowls.
     Pour the mixture and keep it in microwave. Switch on the oven in micro mode full power for 40 seconds.
8.  Open the microwave door and if you can see the bubbles in edges of the bowls that means your baked yogurt is ready and immediately take out from the oven.
9. Garnish with mint leaves.

Let me know how did it turn out at your end. If you like the recipe, please let me know through comment or share in social media.

Checkout my other dessert recipes by clicking here. You can find more Bengali dessert recipes here.

Tuesday, 10 November 2015

‘Kulhad ki kheer’ is one of the favourite dessert for me as well as my family. But I was little confused about this dish because of its name and its recipe.  Actually I got so many recipes of this but main ingredients are little different, first time I saw vermicelli flour but then I saw rice flour in the other recipe. So I thought here is some secrets or twist in the word ‘kulhad’. And yes, I was right.
According to Wikipedia, kulhad (kulhar) means a traditional handle-less clay as well as terracotta cup from North India and Pakistan. This is actually disposable, use and throws. These cups are mostly used in roadside tea stalls, curd and some regional traditional desserts. When you serve anything in kulhad or in clay cup it will be tastier for its earthy aroma.
Kulhad ki kheer is a very popular dessert in the Navaratri festival, served in clay bowls to match the occasion and this is also served with semia rice (vermicelli flour) with dry fruits.
kulhad ki Kheer made of vermicelli of semai rice, traditional dessert
Kulhad Ki Kheer


Milk – ½ ltr
Semia (vermicelli) flour – 1 tbsp,
Sugar – 4 tbsp
Saffron – 1 pinch
Chopped pista
Green cardamom powder – ½ tsp


Take 2-3 tbsp milk and soak the saffron in it.
Put milk in a pan and add the semia powder. Mix gently in low flame. Keep stirring constantly and scrap the sides of the vessel. After 10-15 minutes, when the semia powder becomes soft, add sugar and stir it. Mix well and simmer for 4-5minutes. Now add green cardamom powder and soaked saffron and mix it gently.  When it becomes thick remove from the fire. Pour into a serving bowl and keep aside to cool slightly and then refrigerate for at least 2 hours. Garnish kulhad ki kheer with chopped pista and serve.
Wish you all a very happy Diwali!!! Happy cooking  J

Sunday, 14 June 2015

Mango banana dome is an easy to make dessert with two of the most commonly found tropical dessert. Mango the national fruit of India. This seasonal fruit is mostly available in summer. But now a days, canned mango pulp is available in market throughout the year. Banana is anyway available throughout the year. Another advantage of this delicious dessert is that it can be prepared days before the actual serving.  This chilled dessert is prepared with mango pulp and smashed banana. The two distinct layers are created by periodically freezing it and garnished with mint leaves to add a touch of green.

chilling desert with mango and banana
Mango Banana Dome

Ingredients for mango banana dome:

  • Mango pulp – 1 cup
  • Banana – 1 small
  • Vanilla essence – few drops
  • Whipped cream – 2 tbsp
  • Mint leaves
  • Sugar (as required)

Method of mango banana dome:

  • Take the mango pulp and add sugar (depending on sweetness of mango) and blend it very well.
  • Now take silicon dome mold or cupcakes mold, if you do not have silicon mold, you can use normal mold but have to grease it slightly, and pour the blended mango pulp.
  • Now freeze it for 3-4 hrs.
  • Then take a banana and blend it. Now add whipped cream and vanilla essence and again blend it. This is like a banana mousse.
  • Freeze it for 1 hr.
  • Now take the chilled mango pulp and scoop it to make a hole for stuffing.
  • Then pour the chilled banana mousse into the hole and again freeze it.
  • Before serving, remove the mango banana dessert from mold and cut with a sharp knife. Decorate with mint leaves. Enjoy this chilled dessert with your loved ones.

Tuesday, 14 April 2015

Channar payesh is very popular dessert of Bengali cuisine. Tomorrow is Bengali New Year – poila boisakh, so I decided to make an authentic Bengali dessert for my family. Channar payesh is not so well known outside Bengal like rosogolla or misti doi. Even, not always available in all the sweet shops in West Bengal. Yet popular enough so that once the pilot of the plane I was boarded, reminded the passengers to enjoy this dessert before leaving Kolkata. Bengali sweets means, channa is the hero. In EasySteps2Cook I have already given some Bengali sweets, where channa is the main ingredient, like sandesh, rosogolla/kamla bhog. Chennar payesh is not always available in sweet shops. This is mostly prepared at home. So now I decided to give channar payesh recipe on the eve of Poila Baisakh as my tribute to this delicious Bengali dessert.

The basic difference between chenna (ছানা) and paneer is that chenna is the first step of preparing paneer. This is the lumps created while breaking milk with lemon juice. When chenna is kept into pressure to and solid chunks are created, this is called paneer. Chenna is mostly used in ewdgastern part of India including West Bengali, Assam, Bihar, Orissa. Paneer is more popular in northern and western parts of India.

Ingredients for making channar payesh:                                                                                                                                                                                                       
Milk – 1 ltr
Lemon juice
Sugar– 1/3 cup
Chopped pista
Chopped almond
Soaked saffron ½ tsp in 1tbsp milk
Cardamom powder -1 pinch

bengali dessert channar payesh
Channar Payesh

Method of making channar payesh:
 In a vessel heat ½ ltr milk and then add a few drops of lemon juice. As a result the milk will break and turn into chenna (paneer) and will look like spongy lumps. Then strain water and keep chenna in a bowl.    
Now heat the rest of milk in low flame and stir continuously. After sometime you will notice the milk has become thick and add sugar. Now add a pinch of cardamom powder and continuously stir it. Add saffron and turn off the oven.

Keep it aside and allow cooling down to room temperature.

After that, add the channa which you have already made …and mix gently. It is better to add chenna in the milk when it cools down to room temperature otherwise there will be risk of breaking down the milk due to its acidic property.

Garnish with some chopped dry fruits like almonds, pistachio.

For more Bengali sweet recipes click on the following links:

Tuesday, 10 February 2015

Khejur Gurer Chaler Payesh|Rice Kheer Recipe

Khejur gur is one of the most important and favorite ingredient to make Bengali dessert. Bengalis wait throughout the year – when the winter season will come. Winter is very graceful in Bengal and comes with its bounty of seasonal flowers and vegetables, along with some important festivals like Poush Sankranti. Bengalis love winter as some of their most favourite foods and desserts are prepared with ingredients mostly available in this season including koraishutir kochuri and khjur gurer payesh.

Khejur gur or dates palm jiggery is prepared from the juice of dates palm tree. A whole is made on the body of the dates palm tree. Then a clay pot is hanged on the tree just below the whole. This is generally done after the sunset and the pot is brought down before the sun rise.  This juice is then boiled to get jiggery. Dates palm jiggery is prepared shortly after bringing down the pot from the tree when the juice is still fresh, else it will be fermented which is used as local alcohol called tadi.

In Bengal, we get two types of khejur gur in winter – one is in liquid form, known as Nolen gur or notun gur; and the other one is in solid form, called Patali gur. The liquid or semi liquid form, ie. nolen gur cannot be stored for long. But patali gur can be stored for many months.

Khejur gur is a specialty of Bengal. West Bengal and its neighboring country Bangladesh are the only places where khejur gur is available. Though seasonal, khejur gur is an essential part of Bengali desserts – payes, kheer, rosogolla, sandesh etc. Due to its heavy demand, some famous sweet shops in Bengal store patali gur and prepare sweets from this throughout the year. Some shops store semi liquid nolen gur in a controlled temperature to use later. This stored khejur gur may not give exact flavor that we get when fresh gur is used in winter, but most Bengalis ignore this slight difference in flavor and enjoy desserts from khejur gur whenever they get a chance.

All of us, who are far from our native place in Bengal, wait when our parents, relatives or friends will come with this famous patali gur.

Chaler Payesh|Rice Kheer Recipe

Chaler payesh is one of the most famous desserts in Bengal as well as India. This dish is also known as rice kheer or rice pudding. In Bengal, this is one of the most famous dessert for any auspicious occasion. The payesh or rice kheer is prepared in many temples, festivals and special occasions like birthdays etc. Payesh is known in many alternative names in India, like payasam (Tamil), payasa (Kannada), khir (Punjabi), khiri (Odisha) etc.

Recipe of Rice kheer prepared with dates palm jaggery
Khejur gurer payesh| Rice kheer with dates palm jaggery

What we need to prepare rice kheer:

Milk – ½ ltr
Flavored basmati rice – 1 tbsp
Milk powder – 2 tsp
Patali gur (solidified dates jiggery) – 2 tbsp
Bay leaf – 1 pc
Raisin – 10-12 pc
Chopped cashew nuts – 1 tbsp

How to make rice kheer :

At first clean rice in running water and then soak it with little bit of water for 30 minutes. If you do not have much time, don’t soak.  This is not an essential step.

Now take milk in a large vessel and start boiling it. Then put the soaked rice and a bay leaf and stir with a ladle continuously. After 10-12 minutes, the rice will be cooked and milk will be thickened also. Now add milk powder and dates jiggery and mix well. At this moment you will get a nice aroma of patali gur. After 4-5 minutes when the patali gur is fully dissolved, add dry fruits and mix. And then, when you notice some cooked rice on the top of and the milk is thick enough, remove the vessel from heat. Keep aside and allow it to cool down. When it comes down to room temperature, serve it.

If you do not have patali gur, you can use normal sugar. But obviously taste will be different. In that case you can sprinkle ½ tsp green cardamom powder which will give you a nice flavour.

NB: An important point to note while making payesh is that you need to stir it continuously while on heat so that it does not burn. If you do not stir, it might get burnt at the bottom. Even if this is burnt very slightly, it will leave an annoying smell which will destroy your entire effort.

Monday, 29 December 2014

Rasgulla or rosogolla is the most famous sweet from West Bengal. Kamala bhog is orange flavoured rasgulla.

Kamala Bhog is basically Orange Flavored Rasgulla
Kamala Bhog - Orange Flavored Rasgulla


Milk – 1 lt
Sugar – 1 cup
Water – 4 cups
Orange juice – 1 medium orange
Lemon juice – 1 medium lemon
Orange colour – 1 pinch (optional)
Orange flavour– few drops


In a vessel heat milk and then add orange and lemon juice. As a result the milk will break and turn into chenna (soft paneer, a variety of Indian cottage cheese) and will look like spongy lumps. Then strain water and hang in a maslin cloth for 30—45 minutes. Now take a plate and smash the chenna with a pinch of orange food colour (optional) and few drops of orange flavour and make a smooth paste. You can do it in mixer. Now make around 15 balls  from the chenna paste.  

Take a large vessel and add the sugar and water and turn on the gas to make syrup. When the sugar starts melting, put the chenna balls into the syrup. Boil the balls for 25 – 30 minutes.

Now your kamala bhog is ready. Keep them in the same vessel for 15 – 20 minutes without touching.

Tuesday, 23 December 2014

muffins prepared with oats flour and applice
Oats Apple Muffins


Regular flour – ½ cup
Oats – ½ cup
Chopped apple – 1 cup
Baking powder – 1 tsp
Egg – 2 pcs
Butter – ½ cup
Sugar – ½ cup
Vanilla essence
Cinnamon powder – 1 tsp


At first, grind the oats to make oats flour.
Now take a mixing bowl and sieve the oats and regular flour, baking powder and cinnamon powder and keep aside.
Then take a mixing bowl and beat the sugar and butter. After 2-3 minutes add two eggs and whisk it. When you feel that it has become flappy, add vanilla essence and two types of flour, baking powder and cinnamon powder. Mix it properly. This is the most important step of making cake.
Now take the chopped apples and toss it with 1 tsp regular flour. then mix it with the batter.
Now take muffins mold and pour the cake batter and place it in the preheated oven in 180c for 20 minutes.

When time is over, take a muffin and gently prick it from top with a toothpick. If the toothpick comes out clean this indicates that your muffins are ready.

Wednesday, 10 December 2014

easy Banana Loaf recipe in microwave
Banana Loaf


All-purpose flour – 1 cup
Ripe banana – 2
Egg – 2
Butter – ½ cup
Sugar – ½ cup
Baking powder – 1tsp
Vanilla essence


At first grind the sugar and keep aside.
Smash the bananas to make a smooth paste and keep aside. It is better to use a blender
Now take a mixing bowl and put butter and sugar powder and beat well. Then add eggs and beat well and add few drops of vanilla essence.
Take a mixing bowl and mix 1 cup of regular flour and baking powder.
Now, slowly add this flour into beaten eggs and mix well. And at last add the smashed banana and mix well. If you feel the batter is thick you can add lukewarm milk. Actually this batter should be ribboning.
Now pre heat the oven in 180c for 2 minutes.
Grease the baking tin and pour batter and place it into oven in 180c for 20 minutes.
Take out the cake tin and gently prick it with a toothpick from top. If the toothpick comes out clean this indicates that your banana loaf is ready.

Friday, 5 December 2014

walnut brownie with vanilla icecream and chocolate sauce
Walnut Brownie
Brownie with vanilla ice cream is one of classic dessert combination liked by almost everybody. I tried my hand in preparing walnut brownie at home. 


Regular flour – 100gms
Castor sugar – 150 gms
Baking powder – 1tsp
Butter – 100gms
Coco powder – 4tbsp
Vanilla essence – 1tsp
Egg – 2
Chopped walnut – 50gms


At first take a mixing bowl and mix coco powder, flour, powdered brown sugar and baking powder. Now add butter, egg, vanilla essence and beat well. This is the main thing of this brownie. Now take a baking dish and grease it with some butter or vegetable oil and pour the batter. Then spread some chopped walnut and press it with a spoon. Now shift it into oven at micro full power (100%) for 6 minutes.

Serve hot brownie with vanilla ice cream and spread some chocolate sauce.

easy muffins recipe with milk egg vanilla
This easy muffins recipe is my daughter's favorite. She liked it instantly and finished the oven fresh muffins within a few moments.


Regular flour – 1 cup
Egg – 1  
Butter – 50gms
Baking powder – 1tsp
Sugar – ½ cup
Vanilla essence 2–3 drops
Milk – 1 cup
Choco chips


At first grind the sugar and keep aside.
Take a mixing bowl and mix 1 cup of regular flour and 1tsp baking powder. Sieve it well.
Now take another mixing bowl and put butter and powder sugar and beat it well. Then add an egg and beat well. Now add few drops of vanilla essence and milk.
Then add the flour into this and mix well with a spatula.
Now grease the muffins mould and pour the batter. Put a few choco chips on top of it. Place it into oven in convection mode at 180c for 20 minutes.

Take one muffins and gently prick it with a toothpick from top. If the toothpick comes out clean this indicates that the muffins are ready. 
For variation, instead of choco chips jelly belly or dry fruits can be used.

Saturday, 8 November 2014

chocolate balls with smashed muffins especially for kids
Choco Pops

This recipe is especially for our naughty and cutie kids. Actually sometimes they don’t like to eat regular cake or muffins. This is absolutely my own experience. So one day I had makes these choco pops for my daughter and she is very happy to see it and told me…..”Yummy”….


Chocolate muffins 3mufins
Condense milk 1tbsp
Milk powder
Crushed cashew nuts


At first crush the muffins with your palms. Now add condense milk and mix it gently. If you feel it sticky you can add a little bit of water and make dough. Now keep it in a freeze for 15 minutes. After that make some balls from the dough.  Now spread some milk powder in a flat plate and the balls roll it over. You can also use crushed cashew nuts instead off milk powder. Now take toothpick and pined the ball on it.

Saturday, 18 October 2014

easy sandesh recipe with green peas and kalakand
Green Peas Sandesh


Green peas – 200 gm
Kalakand - 200 gms
Milk powder - 3 tbsp
Chopped mango papad - 2/3cup
Sugar - ½ cup
Green cardamom powder - 1 pinch
Paper cups


Boil the peas and make a paste.
Now take a pan in low flame and put peas paste. Stir it and add milk powder and sugar and mix it very gently in low flame. When the peas paste is separated from the pan add green cardamom powder mix gently. Remove it from heat and keep aside.

Now take a mixing bowl and mix kalakand, chopped mango papad and peas paste which you made.  Mix it very gently and make a smooth paste. Prepare various shapes from this dough and keep in paper cups.

Monday, 13 October 2014

coconut laddu with chocolate powder
Choco Coconut Laddu


Grated coconut – 3 pcs
Milk powder – 2 cups
Sugar – 1/2 cup
Chocolate powder – 3 tbsp
Green cardamom powder – 1 pinch
Paper cups


At first mix grated coconut, milk powder and sugar in a pan and put it in low flame. Stir well for 5 minutes and take out from flame. When it cools down to room temperature, add chocolate powder and mix very well.  Keep it in freeze for 2 hrs. Take out from freeze and form laddu.

Saturday, 27 September 2014

Sandesh is one of the most popular Bengali dessert. I prepared this variety of  sandesh with green peas and kalakand.

Bengali style sandesh recipe with green peas and kalaland
Double Decker Sandesh


Green peas 200 gms
Kalakand 200 gms
Milk powder 3 tbsp
Sugar ½ cup
Green cardamom powder 1 pinch
Silver foil
Crushed cashew nuts


Boil the peas and make a paste.
Now take a pan in low flame and put peas paste. Stir it and add milk powder and sugar and mix it very gently in low flame. When the peas paste comes out from the pan, add green cardamom powder and mix gently. Now remove it from heat and keeps it aside.
Now take a flat plate and put the kalakand. Spread it to make a layer. Now put the peas paste above it and make a flat surface with a spatula. Now we get two layers and cut it with a sharp knife. Garnish with silver foil and cashew nuts.