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

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

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 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. 

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.

Sabudana kheer with Jaggery

Kheer or payesh is an Emotion to many of us, who have a sweet tooth. Kheer is a Global dish and it unites three different cooking traditions - Southern Asian, Persian and Western. Of course this is known by different names like rice pudding in the West, Payasham in the South and Shir Berenj in the Middle Eastern countries. Here the twist is, in the frame you can see creamy, delicious and thick kheer made with Sabudana (tapioca pearls) and this is a no-sugar kheer. I have added jaggery to keep the sweetness intact. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Jaggery Powder - 2-3 tsp (as per your taste buds)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Raisins - 1 tsp
7. Ghee - 1 tsp

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 separate pan, add jaggery powder and half cup of water, and boil it properly. Let is also cool down on room temperate. Once the jaggery syrup is completely cooled down, add this syrup into the kheer. 

4. Fry the nuts and raisins in ghee and pour it over the kheer.

Serve sabudana kheer warm or chilled.

STRAWBERRY CUSTARD PUDDING

This is the most delicious and heavenly pudding that I have made today for dessert. I love strawberry, as a fruit, but never liked the flavor of strawberry in food, hence some twist here. Do try this 3 step easy recipe, I bet you are going to love this.

Ingredients

1. Strawberry custard powder - 3 tsp
2. Milk - 2 cup
3. Sugar - 1/2 cup
4. Cornflour - 2 tsp
5. Coconut dust 

Process:

1. Mix all the ingredients (except coconut dust) in a mixing bowl. Give a good mix, there should not be any lumps. 

2. Boil till it gets thick. Grease a glassware tray and sprinkle some coconut dust in the tray. Then add the custard in this tray in even form and sprinkle some more coconut dust. Keep it in the refrigerator and let it cool for 3 hours. 

3. Cut into pieces and serve chilled.You can garnish with some pistachios or other dry fruits also.

MANGO SABUDANA PUDDING

Calm your cravings with Mango Sabudana Pudding. This easy-to-make pudding evokes nostalgia for summers in every bite. Try this easy recipe at home. I am sure not only the bongs, but many people have tried this dessert at least once. With Mangoes running out of season, get your hands on the last couple of them and relish this amazing pudding.

Ingredients:

1. Sabudana / tapioca - 1 cup
2. Milk - 2 cup
3. Sugar - 1/4 cup
4. Saffron - a pinch
5. Cardamom powder - 1/2 tsp
6. Mangoes - 3 ripe mangoes (peeled)

Process:

1. Make puree from two mangoes, and the third one, just peel, chop and refrigerate.

2. Rinse the sabudana and soak in water to 30-40 minutes. After soaking, rinse them once more, strain and add to a heavy bottomed pan. Pour 3 cup boiling water and cook the sabudana on medium heat for 10-12 minutes or until it turns translucent (remember, the center should still be white). Remove from heat, strain and discard the liquid.

3. Again add the strained sabudana to the pan along with the milk, sugar and saffron. Simmer over low heat, stirring occasionally until the pudding starts to thicken. Add the cardamom powder and continue to cook until the pudding gets creamy. Remove from heat and set aside to cool.

4. Once the pudding is cool down, add mango puree, cover and refrigerate until chilled. Serve topped with the chopped mangoes and other fruits or nuts of your choice (optional).

CHOCOLATE CHIA SEED PUDDING

Upon discovering you could use chia seeds to make creamy, dreamy pudding for your breakfast, I am just in love with it, and became my favorite breakfast during this Covid-19 pandemic. Anyone can make this easy breakfast, plus its so healthy. Make this at night for breakfast or a mid-day meal, or prepare it in the morning for a simple desert. You can make chocolate chia pudding in many ways, below are two of them I tried out with.

Ingredients:

1. Chia seeds - 1/2 cup

2. Maple syrup or honey - 3-5 tsp

3. Milk - 1 cup

4. Cocoa powder 1/4 cup

Process 1 :

In a mixing bowl add chia seeds, maple syrup or honey, milk and whisk until a paste forms. Divide the mixture in two bowl. One bowl you can cover and refrigerate overnight. In the other bowl add cocoa powder and whisk properly. Now cover and refrigerate overnight. In the morning, you can present these two different mixtures by layering in a single glass and decorate with some crashed chocolates or any desired toppings like fruits of your choice or whipped cream.

Process 2 :

In a mixing bowl add cocoa powder and maple syrup or honey and whisk to combine. Then add milk and whisk until a paste forms. Add chia seeds and whisk until smooth. Then over and refrigerate overnight until its achieved a pudding like consistency. Before serving, add your desired toppings,you can use any fruits of your choice, nuts, choco chips, crushed cudbury or freshly whipped cream.

MANGO PHIRNI

Phirni is an Indian rice pudding made by cooking ground rice with milk, hence mango phirni is a mango twist on this classic dessert. It is a rice pudding made using rice and flavored with mango puree. It is usually flavored with saffron and garnished with lots of nuts and mango pieces. Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. 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. Mango puree - 1 cup

6. Nuts - to garnish

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. Add mango puree in the phirni only once it is completely cooked. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with nuts and mango pieces and let it chill for a few hours before serving.