Narkel Naru or Sweet Coconut Balls is another popular dessert served during the Dussera or Bengali New Year celebration. In fact, this homemade dessert preparation is a common item served in every puja as a food offering to the deity. It is very easy to ..

Tomator Chutney or pickled tomato is a typical Bengali preparation, which is served to finish off the Bengali meal, just before serving dessert. It is very delectable with a sweet and sour taste. You can adjust the sweetness according to your preference by ..

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

First blend paneer in a blender until it becomes soft. Now in a paneer a foo color an mix well. Then make small oval shaped balls. Mix sugar, water, rose essence in a pan and boil for 10 mts. After 10 mts add dumplings, cover and cook for 10 mts. After 10 ..

Are you looking for simple way to make Rasmalai? This recipe is perfect for you.This is a traditional Rasmalai recipe. Rasmalai is the most popular sweet dish in India .Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of ..

Mix the sugar with the water to prepare thin syrup. Take the chhana or cottage cheese in a bowl. Combine the hot syrup with the chhana. Mix them completely. Take a deep bottomed pan and boil the milk in it. Mix the condensed milk with the boiled milk and ..

Rusogollas are essentially bengali sweets and are made from paneer.. ( I have already posted the paneer making in my channel ) This is how you make rusogollas.. first off knead the paneer into a fine dough .. ( it will be owdery at first, but as you go ..

Take the chhana, flour, cardamom, sodium bi carbonate and 1 tsp of ghee in a bowl and knead well Next, form small, long balls with the final mixture. Heat the ghee in a kadhai and fry the balls till they turn dark brown. In another kadhai, boil the milk with ..

Take a heavy bottomed non stick pan and heat the ghee in it over medium flame. Put the semiya to the heated ghee. Stir continuously and fry till it turns golden brown in color. Now add to it, sugar, almonds and pistachio. Pour the milk and keep ..

BENGALI

Chum chum is a very popular Bengali sweet. It is extensively used during diwali and other Indian festivals. It makes your celebration more delightful. Try and enjoy this chum chum recipe.

Scoop out the center of the watermelon and keep the remaining portion of it in the fridge, along with the yoghurt. Mix the yoghurt, keora water and keora essence together. Now, place the mixture in the hollow watermelon. Use oranges, watermelon fillings, ..

Take milk in a pan and boil it. Add sugar and keep boiling till it the milk gets reduced to half of its volume. Add the mango cubes to the slightly warm condensed milk. Refrigerate and serve. Aam Kheer is ready for you to

Pour the milk into a pan and boil it. As soon as the milk starts boiling, put 2 cups of shredded coconut into it. Blend thoroughly. Only when the coconut completely absorbs the milk, sprinkle sugar on it. Keep stirring constantly on medium heat. As soon as ..

Combine the sugar and paneer and mix well. Place the mixture over heat and stir constantly to avoid lumps. When the mixture solidifies, splash rose water over it and remove the pan from the heat. Keep stirring for a little longer. Place the cardamom and ..

First, peel off the skin of the potol and with the help of a spoon, take out the seeds from within. Once that is done, the potols should be steamed, so that they become soft. Next, take the khowa, michri, cardamom powder and colour and mix well. The mixture ..

To dispose off the raw smell of the poha, dry roast it. Then keep the poha soaked in warm water for about 3 to 4 minutes. Wait till it softens and then drain the water. Keep it aside. Next liquify the jaggery in water. Cook on low flame until it thickens. To ..

Take the milk and wait for it to boil. Wait until it gets reduced to half of its quantity. Roast the suji or rava till it turns light brown in color. Add it to the boiled milk along with the maida and take care that no lumps are formed. Stir so thoroughly ..

Add 4 cups of sugar and water in a pan and heat. Make it boil and simmer till a medium consistency is reached. Take the syrup off the fire and allow it to cool. Next, mix the besan and 1 1/2 cup of water. Also, mix the powdered rice and the bicarbonate ..

To make a dough, mix all the paneer, sooji and ghee. Heat water in a pan and add the sugar into it. Boil it to make a sugar syrup which is not too thick in consistency. Take a portion of the dough and flatten it. Put a little khoya in the centre and make a ..

Take the cottage cheese and flour in a bowl. Sprinkle sugar and salt. Blend thoroughly. Take the yolks of the eggs in another bowl. Pour milk into it and whip well. Add the yolk milk combination into the cheese mixture. Beat well. Whisk the egg whites until ..

Add the milk and rice in a pan. Put the ground cardamom into it. Wait for the mixture to come to a boil. Take care to simmer only slightly till the grains start breaking up and the rice gets softened. Combine saffron, almonds and pistachio with it. Cook for ..

Prepare 8 Rasgullas (Ingredients for making Rasgullas have already been mentioned). Allow them to soak in sugar syrup for 24 hours and then drain. Making the frosting To prepare khoa, boil 4 cups of whole milk. Add sugar to it along with powdered saffron and ..

Separate the yolks of the eggs from the whites. Thoroughly whisk the egg whites. Take the milk in a pan and boil it. Wait till it gets slightly thickened. Now, add sugar to the milk. Follow it up with the egg yolks and keep stirring. Sprinkle jafran over the ..

Prepare thin syrup with sugar and water. Knead the chhana along with the suji. Add ghee so as to make a smooth paste. Now, make 20 equal portions by dividing the chhana. Roll each portion into the shape of a ball. So, you should have 20 chhana balls. Use khoa ..

Put the cashew nuts, pistachios, almonds along with cardamom powder in a mixer grinder. Mix it well so that a powdered mixture is formed. Pour the saffron milk into the powdered mixture. Make it into a very thick paste. Now, use this nut paste to make tiny ..

Heat the milk in a pan and add sooji and sugar to it. Stir and let the mixture thicken. Add the nutmeg to the mixture and let it thicken to a solidified form. Remove the kheer from the heat and set aside. Mix flour, a little sugar, ghee and water to make ..

Mingle the besan with water so as to make a semi thick paste. Take the ghee in a kadai and heat it. To prepare mihidana, you have to add the besan batter to the heated ghee but that has to be done by passing the batter through a holed ladle. Next, dip the ..

To prepare the filling, combine khoa along with powdered cardamoms and crushed nuts. Once the filling is made, set it aside. Knead the cheese and divide in to 20 equal portions Give each portion the shape of a ball. Then, make a hollow at the center of each ..

To make the kheer, boil the milk, sooji and sugar. Stir and cook the mixture till it becomes very thick. Add the nutmeg and cook till the mixture solidifies. Remove from heat and set aside. Soak the chirwa in lukewarm water. Keep aside till it softens a ..

Mix milk and flour to form a smooth paste. There should be no lumps in the mixture. Pour 1 tsp oil in a frying pan and heat it. Take some of the flour mixture in a ladle and spread it on the pan to form a circle of about 4" in diameter. Fry it till the side ..

Making the Bundis Take rice flour, baking powder and besan in a bowl and whip them together with water to make the batter. Keep in mind that it will be similar to the batter of a pakora. Split the batter into two equal halves. Add the red color to one half of ..

Boil the milk for the Ras till it is reduced to 1 3/4 cups. Also boil the remaining milk and as it starts to boil, put in the lemon juice to make it curdle, stirring continuously. Once the curdling process is completed, drain the contents into a thin muslin ..

Making the syrup Take the sugar and water in a pan and heat them together. Allow it to simmer until the syrup assumes a medium thick consistency. Now, remove it from heat and let it cool down. Take care that the syrup has the consistency of a soft ..

Boil the milk in a heavy bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm. Put the sugar in another pan and heat over a low ..

Boil the milk over a medium flame, stirring occasionally to ensure that the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the milk aside for 10 ..

Procedure for Kheer Boil the milk in a pan. Add about 2 tsp of sugar and 1 tsp of sooji. Let the mixture thicken and be reduced to about half its original volume. Add another 2 tsp of sooji and the powdered toast. Let the kheer thicken a little more. Finally ..

Take flour, dry milk powder along with cottage cheese in a bowl. Pour the oil and knead well to make the dough. Use the dough to prepare small sized round shaped balls. It is obvious that the number of balls will vary according to the size. To enhance the ..

This khaja recipe is especially suitable for kids. khaja is a delicious and crispy Indian sweet. It is a very popular sweet in Bihar and usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and flour . Try and enjoy ..

Indian Sweet of Bengali orgin made of gram flour and sweet. Loved by children. Dry and lasts

Take the milk in a pan and let it come to a boil over medium heat. Keep stirring now and then so that the milk does not get scorched. As soon as the milk starts boiling, pour the lime juice into it. Blend properly. When you find the curd separating from the ..

Gulab Jamun is the most popular Indian sweet. It is extensively used during Diwali ,and other festivals. It not only sweetens your mood but also brings good luck to you. It makes your celebration more delicious . Try and enjoy this Gulab Jamun

A rich, creamy milk-based sweet with home-made paneer (cottage cheese) dumplings simmered in milk sauce, flavored with saffron and cardomom and garnished with almonds and

Badam Halwa is a delicious dessert made of almond, milk and sugar. It is very popular in all parts of

Sukto is a unique Bengali preparation, which includes karela or bitter gourd. Different types of vegetables are used in this dish and that is why, it is very nutritious too. The most essential vegetables used in Sukto are, bitter gourd, eggplant, papaya, ..

This video is a creation of Manjula. You can visit Manjula for complete recipes, and more

BENGALI

Its a type of Bengali

Another sesame seeds and jaggery dish made for Sankrant. The Maharashtrian community distributes these on the occsaion and wish for well being and prosperity to everyboby.

I love this Sandesh recipe.This is a classic recipe. Sandesh is a very popular sweet in the Bengal region of India and Bangladesh. It is extensively used during Dussehra and other Bengali festivals . Sandesh makes your celebration more delightful. You ..