Showing posts with label Eggless dessert. Show all posts

Sunday, 15 April 2018

Poila Boishakh Theme Cake

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.

Poila Boishakh menu; PC: KInjal Mandal

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

Subho Naboborsho!!

Mango Baked Yogurt

06:32 by Sumana2 comments

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.

Ingredients:

Hung curd – 1 cup

Condense milk – 1 cup

Cornflour – 1tbsp

Mango pulp – 2-3tbsp

Mint leaves – for garnish

Mango Baked Yogurt

Recipe:

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.

Eggless Ginger Cake

10:46 by Sumana2 comments

Ingredients:

Whole wheat – 1 cup

Vegetable oil – 1/3 1/3 cup

Jaggery powder – ¼ cup

Sugar powder – ¼ cup

Butter milk – ½ cup

Hot water – ½ cup

Baking powder – 1tsp

Baking soda – ½ tsp

Grated fresh ginger – 1 tbsp

Crushed black pepper – ½ tsp

Cinnamon powder – ¼ tsp

Clove powder – ¼ tsp

Salt – ¼ tsp

Eggless Ginger Cake

Recipe:

1. Take a large mixing bowl and mix all dry ingredients like whole wheat flour, baking powder, baking soda, cinnamon powder, clove powder, crushed black pepper, salt and grated ginger.

2. Sieve it once.

3. Take another mixing bowl and mix oil, butter milk, jaggery and sugar powder with a spatula.

4. Then add all dry ingredients and mix gently with one side direction.

5. The batter should be ribboning. At this stage add some hot water to make the batter consistency ribboning.

6. Now take a greased cake tin and pour the batter.

7. Bake it in preheated oven at 180c for 25 -30 minutes.

Please let me know how it turns out. Happy baking. ... J

Mango Banana Dome

05:12 by SumanaNo comments

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.

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.

View my other mango recipes at https://www.easysteps2cook.com/search/label/Mango

Channar Payesh - A Delicious Bengali Dessert

10:54 by Sumana3 comments

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

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:

Sandesh

Rosogolla

Chirer Puli Pithe Recipe – Flattened Rice Dumplings For Sankranti

23:11 by Sumana3 comments

How to make Bengali chirer pithe or chirer ros puli:

Chirer puli pithe or chirer ros puli is another variety of puli pitha that Bengalis prepare at home during Sankranti. The process of making chirer pithe is very similar to the process of making puli pithe from rice flour.

Chire is the Bengali name of flattened rice or bitten rice which is also known as Poha or chiwda in India. This flattened rice is very popular in India as breakfasts and snacks. Flaked rice or pounded rice rich in carbohydrates retaining all the qualities of rice.

Poha is a very versatile ingredient and soaks water and milk very easily. Like other parts of India, Bengalis also prepare different dishes with poha. Chirer pulao is one my favorite. Chirer puli pithe or chirer ros puli is a dessert prepared during Pous parbon. Learn how to make chirer pithe from the easy steps mentioned below.

chirer pithe fried and dipped in sugar syrup to make chirer ros puli

Chirer Ros Pithe Puli

Ingredients:

Chire – 1 cup

Milk – 1 cup

Chenna (paneer) 100gms

Flour – 2-3 tbsp

Sugar – 1 cup

Grated coconut – 1 ½ cup

Dates jiggery – ½ cup

Water – 2 cup

White oil or ghee

Chirer Puli Pithe Before Frying

How to make chirer pithe puli:

At first, take 1 cup of chire and clean with running water. Now soak chire into 1 cup milk and keep aside for 1 hr.

Mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for five minutes and take out from flame. The stuffing is now ready.

After 1 hr take a mixing bowl and gently smash the soaked chire and add chenna. Mix it very gently and add 2-3 tbsp flour. Actually flour helps to bind chire and chenna. Now you will get smooth dough.

Now, make small balls from the dough and spread each ball in your plum so that it looks like a small bowl. Stuff the coconut mixture and fold it in a way so that it looks like a half circle. Seal the edges properly. Your pulis are now ready (see the picture above). To know more details on how to make puli pithe, visit my puli pithe recipe.

Now take a large vessel and pour sugar and water in oven to make syrup.

When the syrup is ready, heat oil or ghee in a pan and deep fry the puli till golden.

Then immerse all pulis into the syrup for 30 – 45 minutes. Chirer pithe is now ready to serve.

Enjoy this Sankranti with your near and dear ones with all kinds of traditional Sankranti desserts and snacks and meals. To know more about Bengali Sankranti special recipes please visit the following posts:

Puli Pitha recipe

Dudh puli recipe

Patisapta recipe

Gokul pithe recipe

Happy sankranti and happy cooking J

Kamala Bhog - Orange Flavored Rasgulla

10:00 by Sumana1 comment

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

Ingredients:

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

Recipe:

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.

Green Peas Sandesh

21:56 by SumanaNo comments

easy sandesh recipe with green peas and kalakand

Green Peas Sandesh

Ingredients:

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

Recipe:

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.

Choco Coconut Laddu

19:04 by Sumana1 comment

Choco Coconut Laddu

Ingredients:

Grated coconut – 3 pcs

Milk powder – 2 cups

Sugar – 1/2 cup

Chocolate powder – 3 tbsp

Green cardamom powder – 1 pinch

Paper cups

Recipe:

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.

Double Decker Sandesh

07:21 by SumanaNo comments

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

Ingredients:

Green peas 200 gms

Kalakand 200 gms

Milk powder 3 tbsp

Sugar ½ cup

Green cardamom powder 1 pinch

Silver foil

Crushed cashew nuts

Recipe:

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.

Kesar Sandesh

20:27 by SumanaNo comments

Kesar Sandesh

Ingredients:

Milk - 1 ltr

Sugar – 2/3 cup

Saffron (kesar) - 1 pinch

Milk - 2tsp

Chopped pistachio

Recipe:

Take a pan and dry roast the saffron. Now take a small bowl and soak the saffron into 2 tsp milk.

Heat milk in a vessel 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 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 and add the soaked saffron. Mix it very well. The dough should be used immediately to make various shapes of sandesh. Use chopped pistachio to garnish.

Gokul Pithe - A Sankranti Special Bengali Dessert Recipe

19:20 by Sumana1 comment

Gokul pithe is a traditional Bengali dessert. This is prepared during Makar Sankranti / Poush Sankranti along with puli pitha or vapa pitha, dudh puli and patishapta. Along with Poush Parbon, many people also prepare Gokul Pithe for Janmashtami. Like most of the Sankranti desserts, Gokul pitha is prepared with a stuffing of grated coconut and as these are kept in sugar syrup for some time. As a result, Gokul pithe becomes very soft and melts in your mouth with all its sweetness. I prepare this not only during pujas, but also in other traditional lunch/dinners as desserts. Most of my non Bengali friends confuse this with malpoa. But after the first bite, they understand that this is not malpoa, but another delicacy from Bengal which has no comparison. This yummy dessert can be easily prepared at home with little effort. The only thing that takes time is preparing the coconut stuffing. If you are aware that guests are coning, keep the stuffing ready and prepare fresh when guests are in. Learn how to make Gokul pithe from the following description.

A Bengali traditional dessert recipe prepared from coconut and flour and made during Makar Sankranti

Gokul Pithe

Gokul Pithe - Ingredients:

Grated coconut – 1 ½ cup

Dates jaggery – ¼ cup

Milk powder – ½ cup

Regular flour – 1 cup

Milk – 1 cup

Ghee – 1 tsp

Soda bi curb – ½ tsp

White oil or ghee

For syrup:

Sugar – 2 ½ cup

Water – 2 cup

How to make Gokul Pithe:

At first mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame and add milk powder. Mix it well and the stuffing of gokul pithe is now ready.

Take water in a heavy bottom pan and add sugar. Now boil it for 7-8 minutes in high flame to get a thick syrup.

Now in a bowl mix flour, soda bi curb and ghee. Then add milk and make a smooth batter and keep it aside with lid for 15 minutes.

Make small balls from the coconut mixture and put it on your plum. Then flatten it by pressing with the other palm to make it look like patty. Now heat white oil or ghee in a deep pan. Dip the coconut patty in the batter and deep fry it.

Keep the fried patty on a tissue paper to soak the excess oil. While these are still hot, immerse into sugar syrup and keep it for 10 minutes.

Gokul pithe is now ready. Enjoy sankranti with this traditional Bengali sweet delicacy.....

Patishapta - A Bengali Pancake With Coconut Stuffing

11:25 by Sumana4 comments

Patishapta is a dessert item of Bengali cuisine. It is made by flour, coconut and dates jaggery. It is an Indian pancake and very mouth watering. This looks like famous South Indian dish Dosa. Sometimes it is made by rice flour and rawa with the stuffing being made of coconut. But me and my family like Patishapta made by flour with the stuffing being made from coconut and dates jaggery. We also like the stuffing made by kheer or Sandesh. In that case coconut is not required.

For Bengalis, Patishapta is a form of Pitha and forms an integral part of Poush Sankranti festival. The festival is incomplete without eating yummy dessert.

Patishapta

Patishapta recipe:

Patishapta - Ingredients:

All purpose flour- 1 cup

White oil – 3 tbsp

Sugar – 1 tsp

Milk

Grated coconut – ½ cup

Dates jaggery – ¼ cup

White oil or ghee (for greasing)

How to make Patishapta:

At first mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame. Stuffing of Patishapta is now ready. Keep it aside.

Now, in a bowl take flour, 3 tbsp white oil and sugar. Mix it gently with sufficient milk and make a medium smooth batter.

Then take a flat pan and a medium size spoon. Grease the pan with white oil and pour a full spoon of batter and spread it like pancake. After that, keep a spoon full of coconut mixture on the pancake, wait for a few moments so that the batter is set and cook till the pancake turns golden. Then fold it and take out from flame.

Your Patishapta is now ready. Serve it cold or hot, whatever you like.

Dudh Puli – a yummy Bengali dessert of coconut stuffed dumplings

03:34 by SumanaNo comments

Dudh puli or pithe payes is a traditional Bengali dessert prepared on the eve of Poush Sankranti (Makar Sankranti) in every Bengali household. Pithe Parbon (festival) is incomplete without Dudh Puli (or doodh puli). Dudh means milk in Bengali. Puli resembles with dumpling with the outer shell or khol being prepared from rice powder and the stuffing is made from grated coconut and date palm jaggery (Nolen gur or khajur ka gur). Dudh puli is kheer or payasam with puli pithe.

Dudh puli

Dudh puli recipe

Dudh Puli – Ingredients:

Grated coconut -1 medium

Milk – 1 ltr

Rice flour – 2 cup

Date palm jaggery – 3/4 cup

Warm water

Dudh Puli - Preparation:

At first, mix the grated coconut and ¼ cup date jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame. The stuffing is now ready.

Then take rice flour and add sufficient warm water to make a smooth dough. Keep aside the dough for 10 minutes.

Make small balls from dough and spread each ball in your plum. Stuff this with coconut mixture and fold it so that it looks like a half circle. Seal the edges properly. Your pulis are now ready.

When pulis are ready for dudh puli they should look like half circle

When pulis are ready - they should look like these

Now put a heavy bottom vessel on flame, pour milk and stir it constantly. When the milk starts to boil add the pulis into the milk very slowly and continue stirring the milk lightly. After 10 -15 minutes when the pulis are cooked and the milk is thickened, add dates jaggery and stir it gently so that the pulis do not break. After a few minutes when the jaggery is completely melted and mixed in the milk, pour it into serving a bowl.

Dudh puli is now ready. Serve when cooled down to normal temperature. Spread little bit of grated coconut and jaggery mixture (initially created for stuffing) on top. It serves as garnishing and also enhances the taste.

If you do not have date palm jaggery, you can use plain sugar and in that case you should add green cardamom powder.

Sunday, 15 April 2018

Sunday, 24 September 2017

Ingredients:

Recipe:

Tuesday, 25 August 2015

Ingredients:

Recipe:

Sunday, 14 June 2015

Ingredients for mango banana dome:

Method of mango banana dome:

Tuesday, 14 April 2015

Monday, 12 January 2015

How to make Bengali chirer pithe or chirer ros puli:

Ingredients:

How to make chirer pithe puli:

Monday, 29 December 2014

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

Ingredients:

Recipe:

Saturday, 18 October 2014

Ingredients:

Recipe:

Monday, 13 October 2014

Ingredients:

Recipe:

Saturday, 27 September 2014

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

Ingredients:

Recipe:

Friday, 26 September 2014

Ingredients:

Recipe:

Wednesday, 15 January 2014

Gokul Pithe - Ingredients:

How to make Gokul Pithe:

Wednesday, 8 January 2014

Patishapta recipe:

Patishapta - Ingredients:

How to make Patishapta:

Saturday, 4 January 2014

Dudh puli recipe

Dudh Puli – Ingredients:

Dudh Puli - Preparation:

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