Ice Cream Sandesh Cake - Bhai Phota Special Dessert

Ice Cream Sandesh Cake is nothing but Bhapa Sandesh or Steamed Sandesh. As this is served chilled hence this is the name. 

Ingredients:

• Full cream milk - 1 liter
• Vinegar - 2 tsp
• Powdered sugar - 4 tsp
• Milk powder - 2 tsp
• Cardamom powder - 1/2 tsp
• Kesar color - 1/2 tsp
• Milk - 2-3 tsp
• Saffron strands - 8-10
• Pistachios (finely chopped) - 1 tsp for garnishing

Process:

1. Boil the milk and add vinegar. Once the milk curdles up, drain the content through a clean muslin cloth and let it rest for 30 minutes.

2. Transfer the cottage cheese to a blender jar, add milk powder, sugar, cardamom powder and saffron color and blend to a smooth paste.

3. Layer the baking / steaming mould with aluminum foil and spread few saffron strands and pour the batter. Cover with a foil paper and steam for 20 minutes.

4. Once done, let it cool down. Transfer to a plate gently, garnish with some chopped pistachio and refrigerate for 2-3 hours. Cut into slices and serve chilled. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

CHANAR JILAPI

CHANAR JILAPI is a very popular Bengali sweet from India's eastern state of West Bengal. This is an Indian sweetmeat made with fresh cottage cheese from full cream milk, adding few more ingredients and shape into a "knot" followed by deep frying and soaking in sugar syrup. This is very popular Bengali sweet and can be found at any Bengali sweet shops in Kolkata. 

Bijaya Dashami ~ as the name suggest, "Durga Puja" is dedicated to Maa Durga and on the day of Dashami, we offer various types of misti to Maa before she returns back to her home. Dashami is the end of Durga Puja and according to Hindu mythology, on this day after a battle lasting over 9 days, we celebrate the victory of good over evil.

Ingredients:

• Full cream milk - 1 liter
• White vinegar or lemon juice - 2 tsp
• Baking powder - 1 tsp
• Powdered sugar - 1 tsp
• Milk Powder - 2 tsp
• Corn flour - 1 tsp
• Ghee - 2 tsp
• Maida - 3 tsp
• Food color - 1/2 tsp (optional)
• Sugar for sugar syrup - 1 and 1/2 cup
• Water - 1 cup
• Green cardamom pods - 3-4
• Saffron strands

Process:

1. Boil the milk and add vinegar or lemon juice. Once the milk curdles up, drain the content through a clean muslin cloth. Tie the cloth and hang it for 2 hours so that the water completely drains away. 

2. Transfer the cottage cheese to a bowl and add all the mentioned ingredients (Maida, corn flour, powdered sugar, milk powder, baking powder and ghee. You can add food color also. Knead it well until the mixture turns into a smooth dough. 

3. Take out small portions of dough, roll out long ropes out of the balls and swirl them up in the form of jalebi / jilapi / jilipi (as you say). 

4. Heat ghee or vegetable oil in a kadhai on medium heat. Once the oil / ghee is sufficient hot, deep fry these prepared jilapis in batches. Keep aside.

5. For making the sugar syrup, in a pan add sugar and water and boil it until you get the desired consistency. Add crushed cardamom and saffron strands. It should not be a very thick in consistency. Once the syrup is ready, remove from the flame and soak the fried jilapis in the syrup for few minutes. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

KOLAR BORAR PAYESH (Payesh with Banana & Grated Coconut Fritters)

Kolar Borar Payesh or Kheer made by adding Banana and grated coconut Fritters)

A quintessential Bengali style payesh is made with full fat milk, rice, sugar or jaggery, cardamom, dry fruits and nuts. It is impossible to imagine any auspicious occasion in Bengali households without a homemade payesh.

This is one of the heirloom recipe of the Thakur Bari. I have tried to recreate this recipe and trust me it tastes heavenly. Not a very difficult recipe though. Most of the bengali's love payesh as well kolar bora. Its just making the kheer with the usual process, then making the banana coconut fritters  and dipped in that kheer or payesh. Super tasty and full of flavour.

Ingredients:

(For the Banana fritters)

• Banana - 2 ripe
• Grated coconut - 1 cup
• Maida - 1/2 cup
• Jaggery (grated or syrup) - If you can use nalen gur, it would enhance the taste.
• Oil for frying

(For the Payesh)

• Gobindo Bhog chal - 1/2 cup
• Milk - 1 liter 
• Cashew nuts 
• Raisins
• Jaggery
• Crushed Cardamoms
• Bay leaf

Process:

1. In a bowl, mash bananas, add coconut and maida along with jaggery powder. Give it a good mix ensuring there is no lumps. You can add a little water to get a thick batter like consistency.

2. Heat oil for deep frying and keep on ladleful of batter to the hot oil and fry till the fritters are golden brown. Repeat the same process and make all the fritters. Keep aside on kitchen towel.

3. For making the payesh, soak rice in water for 10-15 minutes, drain and let it dry. Boil milk in a heavy bottomed pan, add bay leaves and cardamom. Cook over on medium heat for 15 minutes, stirring occasionally.

4. Add the rice and cook on medium flame, till the rice is perfectly done. Add cashew, raisins and let the milk simmer for 4-5 more minutes. 

5. Now add the banana fritters and cook for 2 minute on medium flame. Remove from the heat.

6. Add jaggery syrup of grated jaggery (which ever you are using) and keep on stirring continuously until the jaggery is completely dissolved. Allow to cool down and serve.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Chocolate Mousse 😍😍

Chocolate Mousse 😍😍

Chocolate Mousse using Meron’s Instant Dessert Mix.

Introducing the Meron’s Instant Dessert Mix.

Meron’s Crème Caramel Pudding
Meron’s Chocolate Mousse
Meron’s Vanilla Panna Cotta
Meron’s Crème Brûlée

Easy Cooking in 3 steps, Natural and Vegan with 4 Exciting premixes; ensure ultimate satisfaction for our taste buds.

Meron's Chocolate Mousse is a decadent and creamy chocolate indulgence. Its intense chocolatiness pairs with a light-as-air texture making it an insanely delicious dessert. This luscious Eggless chocolate mousse is great on its own with a dollop of whipped cream, but also makes flavorful fillings for cakes, tarts and pastries.

Recipe:

Ingredients:
👉Meron’s Chocolate Mousse Mix – 100 gms
👉Milk – 160 ml
👉 Whipped cream -300ml

Let’s Cook:
👉Boil 160ml of milk along with Meron's Chocolate Mousse Premix Powder
👉Stir well until the powder is uniformly mixed and dissolves. Cool down for 2-3 minutes.
👉Fold it with 300ml of whipped cream, pour it into a bowl and refrigerate for 2-3 hours & serve.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

CREAM BRULEE

Crème Brûlée 🍮

Crème Brûlée using Meron’s Instant Dessert Mix.

Easy Cooking in 3 steps and ensuring ultimate satisfaction for our taste buds.

Meron's elegant Creme Brûlée is an indulgent play of textures. Creamy custard and crunchy caramel in every bite! A rich, creamy, melt-in the mouth custard finished with a brittle topping of caramelized sugar that cracks when you tap it with a spoon.

Ingredients:
• Meron’s Creme Brûlée Mix – 100 gms
• Milk – ½ L
• Fresh Cream – 400 ML

Process:
1. Boil 1/2 liter of milk and 400 ml of cream along with Meron's Creme Brûlée mix.
2. Stir well until the powder is uniformly mixed & dissolve.
3. Pour it into a bowl and refrigerate for 2-3 hours. Before serving sprinkle with brown sugar to cover. Caramelize the sugar with a blow torch or under the grill.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

GUJIYA

Gujiya is not merely a Holi treat but a year-round affair. We Bengalis make the same dish with a different name as "Chandrappuli '' and different stuffing (kheer or coconut jaggery stuffing) during Makar Sankranti. My mom used to give a very professional shape to these traditional Gujiya / Chandrapuli, I have learnt from her, though not as perfect as her. 

This Holi, I tried making these with maya stuffing and they turned out delicious though. I have use Gluten Free Baking Flour from Nuttyyogi 

Ingredients for making the dough:

Gluten free Baking flour - two cups

Ghee - half cup

Lukewarm water - as required to make the dough 

For the stuffing:

Mawa / Khoya - one cup

Desiccated coconut - half cup

Chopped nuts - one tsp

Raisin - one tsp

Sugar - half cup (or as per taste)

Cardamom powder - half tsp

Oil / Ghee - for frying 

Edible silver vark and saffron - for garnishing (optional) 

Process :

1. In a bowl take 2 cups of flour and add half cup of ghee. Rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

2. Add half a cup of water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour. Knead the dough until it is firm and tight. Cover with a moist kitchen napkin and set aside for 30 minutes.

3. Add 1 cup crumbled or grated khoya in a frying pan. Stir the khoya continuously on a low heat. Cook the khoya until it begins to gather around itself. Add coconut, chopped nuts and raisins, give a good mix. Switch off the heat and add powdered sugar and cardamom powder. I have used powdered sugar as it makes the mixing easier. Mix everything well and keep the stuffing aside. Check the taste and add more powdered sugar if you prefer.

4. Divide the dough into small parts and roll each part in your palms to form a ball. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter as shown in the recipe reel. 

5. Place about 1 to 1.5 tablespoons of the prepared khoya filling inside, keeping the edges empty. And give the share on the edges as shown in the reel. 

6. Heat oil for deep frying in a kadai or pan. Add a small piece of the dough into the oil. If the dough comes up steadily and briskly, the oil is ready. Gently slid the gujia in oil. Just add a few pieces and don’t overcrowd, depending on the size of the pan, you can fry 3 to 4 gujiya at a time. Turn them over carefully and fry the other side. Deep fry them till they have become golden, turning over as needed.

7. Place the fried gujiya on kitchen paper tissues. Fry all the prepared gujiya in batches. Once they are cooled completely, garnish them with silver vark, few saffron strands. You can dip these gujiya in sugar syrup also. We have enjoyed the dry versions, and not the sugar syrup one.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

MYSORE PAK

Mysore Pak is an easy-to-make sweet delicacy, which can be prepared very easily at home. This traditional recipe has a wonderful melt-in-mouth texture, which makes it great for special occasions and festivals . 

Ingredients:

Besan (chickpea flour) - 1 cup

Ghee - 2 cup

Sugar - 2 cup

Baking soda - 1 pinch

Water

Process:

1. Add 1 cup of ghee to a pan and heat it over medium flame. Once the ghee is sufficiently hot, add gram flour in it and roast it for a few minutes. Make sure that you roast the gram flour properly so that the raw smell goes away.

2. In another pan, boil the sugar with water till it reaches one string consistency. When the sugar syrup is prepared, add the fried gram flour in it and stir well till it thickens. Heat the remaining ghee and gently add the gram flour mixture. Keep stirring continuously so that no lumps are formed. When the ghee starts to rise up from the sides and begins to separate, add the cooking soda.

3. Stir and pour into a greased plate. Gently spread the mixture and allow it to cool. Before it hardens fully, slice into desired shapes. 

Carrot Beetroot Halwa

I have tried beetroot halwa separately last year, this time thought how about mixing both carrot and beetroot and make halwa the same way we prepare gajar or beetroot halwa! And trust me, it was amazingly delicious. A perfect treat for all the dessert lover. 

Ingredients:  

1. Beetroot - grated one cup
2. Carrot - grated one cup
3. Milk (Full cream) - 1 cup
4. Cardamom - 2-3 
5. Bay leaf - 1
6. Cardamom powder - 1/2 tsp

7. Sugar - 1 cup

8. Pistachios - 1/2 tsp
9. Ghee - for cooking 

10. Khoya / Mawa - 1/2 cup

Process:     

1. Wash the carrots and beetroots thoroughly under running water, peel and grate them. 

2. In a frying pan / kadhai, add ghee and add cardamom pods and bay leaf. Add grated carrot and beetroots. Let it cook for 4-5 minutes.

3. Once the carrot beetroot mixture starts spreading a nice aroma, add milk and let it boil, by covering with a lid, on low flame. Cook until the milk completely evaporates. Add sugar at this stage and mix well. 

4. When the moisture is half evaporated, add khoya and stir well until halwa thickens. Just before you finish off, add cardamom powder and garnish with chopped pistachios.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Gajar Halwa Truffles with Pistachio filling

If you have time and love to make some delicious Indian Fusion Dessert then this recipe is for you. Everyone loves gajar ka halwa. I have made these fusion desserts with gajar ka halwa. Gajar halwa truffles with pista filling which just melt in mouth. Of course it needs time to prepare these gorgeous and pretty truffles. 

Ingredients

• Grated carrot - 2 cup
• Milk - 1 cup
• Condensed milk - 1/2 cup
• Khoya / mawa - 1/2 cup
• Ghee - 2 tsp
• Pistachio - 10-15
• White chocolate - 150 gram

Process

1. Heat ghee in a pan and add grated carrot. Cook for 10 mins on low flame. Add milk and again cook till the carrots are cooked and can be mashed. Add khoya and condensed milk and cook till all the moisture is evaporated. Gajar halwa is ready. Keep and and let it cook down.

2. In a blender, mix khoya and pistachio, you can add few drops of green color also (optional), blend them well and make small balls for the filling.

3. In a separate bowl, melt the white chocolate and keep aside.

4. Now start making gajar halwa balls. Make equal size balls. Flatten them and stuff the pistachio ball and seal them. Repeat the same process for all. 

5. Now, dunk these balls in white chocolate and keep on parchment paper, coat twice if required.

6. Sprinkle some colored chocolate sprinkles on the balls. (You can use silver balls or roasted cashews also)

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.

CARROT COCONUT LADDU

These scrumptious carrot coconut laddu needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as a simple dessert, that just melts in the mouth. I have made this recipe just using the recipe of coconut laddu and gajar ka halwa. But I was very sure that it is going to taste great. I know any experiment made with carrot, coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous too, isn't it?

Ingredients:

1. Carrots - 1 and half cup (grated)
2. Condensed milk - 1 cup
3. Ghee - 1 tsp
4. Cardamom powder - 1 tsp
5. Almonds / cashew nuts - chopped - 1 tsp
6. Desiccated coconut - 1/2 cup for rolling

Process

1. Wash, peel and grate carrots. In a pan add ghee and add the grated carrots. Saute on medium heat for 5-8 minutes until carrots are little soft and it will ooze out some water and get dried.

2. Add   coconut and toast for a minute. Then add condensed milk and mix well. cook on low flame until the mixture gets thick and starts to roll like a ball. It will take around 8-10 minutes.

3. Add chopped nuts and remove from the flame. Cool the mixture but dont make it too cold. Cool it little so that you can make the laddus by hand.

4. Apply ghee on your palm and make round balls out of the mixture. Then roll these balls in the desiccated coconut. 

Note - You can also store them in airtight container for 4-5 days in the refrigerator. 

Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top. 

MANGO SABUDANA PUDDING

Sabudana and mango dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with mango! So, presenting Mango Sabudana pudding recipe which is very easy and quick to make with handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Mango - 1 (pureed)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Sugar - 2 tsp (as per your taste)

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a blender jar add chopped mango pieces and make smooth puree. Once the pudding is cool down, add the mango puree into it and mix well.  Add chopped nuts. Pour into serving bowls and serve chilled with some fresh mango pieces on the top. 

Muhallebi | Malabi Pudding

Muhallebi is a milk pudding that has legendary origins from Persia. The basic ingredients are milk, sugar, rice/corn flour and rose syrup. This dessert is popular in the Middle Eastern countries. I have twisted this with a chocolate syrup topping, instead rose syrup. 

Ingredients

1. Milk - 500 ml
2. Corn flour - 3 tsp
3. Sugar - 4 tsp
4. Condensed milk - 3 tsp
5. Rose water - 1/4 tsp
6. Chocolate chips for garnishing

Process

1. Boil milk in a saucepan. Add sugar and stir it until the sugar dissolves.
2. Add condensed milk and stir nicely. 
3. In a bowl dissolve Cornflour in water and add this mixture to the milk.
4. Keep stirring to avoid any lumps. Add rose water and mix it well. Let it cook until you get desired consistency. Turn off the flame. 
5. Pour the Malabi pudding into serving glasses and refrigerate it overnight or minimum 6-8 hours. 
6. Once the pudding is set, pour chocolate syrup on the top and garnish with some chocolate chips and dry fruits, whichever you like. Serve chilled. 

RECIPE REEL UPDATED ON MY INSTAGRAM PAGE. @romisrecipe

MANGO SHEERA

Mango sheera is no different then simple sooji halwa, the addition of ripe mangoes into the sooja halwa or sheera brings in a refreshing taste to the recipe. I have tried this and turned out a very delicious one. The color totally depends on how ripe the mangoes are. If they are not very deep / ripe  in color, you can also add some kesar (saffron) to give a good color. However  I have not used kesar. 

Ingredients :

1. Mango puree - 1 cup
2. Sooji - 1 cup
3. Milk - 1 cup
4. Cashew and raisin- 1/3 cup
5. Cardamom powder - 1/3 tsp
6. Ghee - 3 tsp

Process :

1. Blend mangoes, cardamom powder and sugar to a smooth puree. 

2. In a pan, heat 1 tsp ghee and dry roast sooji until you get a good aroma. Once done, set aside.

3. In the same pan, add 2 tsp ghee, add cashew and fry until light brown, then add raisin and fry for 30 secs. Transfer them in a bowl and keep aside.

4. Now add milk in the same pan, and let it boil. Add roasted sooji and keep stirring to avoid lumps. Add 1 tsp ghee and the mango puree and mix gently. Continue to cook on a low flame for about 5-7 minutes stirring continuously. 

5. Scoop of 2-3 tsp in a serving bowl and garnish with some more cashew and raisins.

MANGO RASMALAI

A decadent and rich homemade dessert flavored with fresh mango puree that is gorgeous as well as delicious that always brightens the mood. The juicy and spongy fresh cottage cheese balls are dunked in a creamy sweetened mango flavored milk. As we know mango season is getting over so why not make some chilled Rasmalai with this mango twist?

Ingredients:

1. Rosogolla - 6 - 8 (Rosogolla recipe is there in the blog, you can check the same for making Rosogolla)  
2. Milk - 2 cup
3. Condenses milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Mango Puree - 2 cups

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Once the milk reaches the desired consistency, put the flame off and let it come to room temperature. Add the mango puree and mix well. 

3. Now squeeze out lightly the syrup from rosogollas (that you have already made) and add them gently to the Mango milk mixture, you can also divide the the rosogollas into two pieces, I have kept them as whole. Add the dry fruits of your choice.

Mango Rasmalai is ready, keep them inside the refrigerator and later on serve chilled. 

PHIRNI with Chocolate Toppings

Phirni is an Indian rice pudding made by cooking ground rice with milk. It is a rice pudding made using rice and usually flavored with saffron and garnished with lots of nuts and saffron . Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. I have garnished the Phirni with some chocolate chips to give some extra twist. Here is my version of easy recipe.

Ingredients:

1. Milk - 1 litre (full cream milk)

2. Rice - 1/3 cup

3. Saffron - 1 pinch

4. Sugar - as per taste

5. Chocolate chips - for garnishing

Process:

1. Wash and soak rice for an hour. Drain the water and blend the rice in a blender to make a coarse powder.

2. In a heavy bottom pan, add milk and let the milk come to boil. Add the powdered rice and saffron to the milk. Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan.

3. Simmer the heat and cool till the milk is reduced to 1/2 and phirni has reached the desired consistency. (Note : the phirni will further thicken on cooling)

4. Add sugar and cook for a minute before switching off the heat. Let the phirni cool down in room temperature.

5. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with chocolate chips and let it chill for a few hours before serving. 

ROSOGOLLAR PAYESH

Rosogollar Payesh or kheer is a traditional Bengali delicious milk pudding made with a very few ingredients and spongy rosogollas. Payesh is generally made to celebrate any festival on Bengali houses. I have prepared this to celebrate Mothers day this year. 

Ingredients:

1. Rosogolla - 4-6  
2. Milk - 2 cup
3. Cardamom powder - 1/2 tsp
4. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
5. Rose petals - for garnishing

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Now squeeze out lightly the syrup from rosogollas and add them gently to the kheer, you can also divide them into two pieces, I have kept them as whole. Add the dry fruits of your choice. The Rosogollar payesh is ready.

Garnish with some rose petals and serve warm or chilled 

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.

Rose & Almond Chia Pudding

Rose and Almond Chia pudding is healthy, delicious and a great option for breakfast. Chia seeds pudding is super quick to make and also healthy. Here I have used rose water and rose petals to make this delicious chia pudding. Its one of the most commonly used flavor in Indian Desserts along with cardamom and saffron. And if you love the amazing rose flavor, just you need to add almonds for this chia pudding. We enjoyed this pudding as our breakfast, can also be served as desserts. 

Ingredients

1. Almond milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 2)
3. Rose water - 1 tsp
4. Honey or Maple syrup - 4-5 tsp
5. Almond - 4-5 pieces to garnish
6. Rose petals - to get the pinkish color and garnishing

Process

1. In a large bowl, add almond milk. Add honey or maple syrup to the milk and mix well with a spoon. Add rose water.

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. In a small bowl, add 2 tsp almond milk and put some dry rose petals, grind to a good mix, and add this pink mixture to the chia seeds bowl. You can also use pink color to get the color (Optional)

4. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and rose petals and serve immediately.