The next morning, grind with water to form a smooth, pasty batter. First, remember to soak urad dal overnight. Rosh bora is basically urad vada dipped in sugar syrup. Most Bengali sweets are essentially incomplete without a dip in sugar syrup. Add a serving of rasgulla on the side to complete the taste. Optionally, you can also bake it at this point for around five minutes and serve hot. For add ons, sprinkle cardamom powder, saffron strands, diced pistachio and almonds. Heat and then dip the fried mihidana in sugar syrup, and cook till the syrup disappears. Then, pass this batter through a ladle with holes into a pan of hot oil or ghee. The simplest way to make mihidana is by first mixing besan with water to make a paste. This is one quick sweet snack that you can easily whip up within minutes. Dip the dough discs in this batter, and deep fry until both sides become golden brown. For the batter, add flour, ghee, milk and baking soda, and mix until it becomes thick. Make rupee-thin flat discs out this dough. In a pan, mix grated coconut and sugar, and stir while adding khoya, until it turns into a light brown, slightly sticky mixture. Pithe is generally made in Bengali households during Sankranti, and it melts in your mouth instantly. Serve this mouth-watering delicacy chilled. No further frying or cooking is required.
Place a rasgulla ball on one disc, roll it all up, and dip in paneer dust.
Flatten khoya dough (made of milk, khoya, sugar and saffron) into discs. Then, grate paneer and cook till it becomes golden. Cook it in sugar syrup, preferably in a pressure cooker. Make small balls out of the dough, and add food colouring of your choice. Then, fry these in oil, dunk them into a sugary syrup (with a single-thread consistency) for a few minutes, and serve hot.Īlso called raskadam, kheer kadam is a heavenly combination of rasgulla and khoya. Use clove sticks to pin up the flaps it gives a distinct flavour, too. It is then placed at the centre of small disc-shaped flour dough, and wrapped into a parcel. The thick stuffing, made by mixing khoya, condensed milk, grated coconut and sugar, is rolled into balls. These sugar-coated bite-sized sweets are crispy-fried, with a luscious centre filled with khoya, sugar and coconut. Some of the sweets are usually made for Bengali festivals such as Sankranti or for winter festivals, but who said there's a season for making and eating sweets? Run it under cold water, and keep it hanging until all the water drains out. Strain the water, and use a cheesecloth to wrap up the khoya. Desserts like rosh bora and gokul pithe may not be available in all sweet shops, but are quite simple to try out at home.Ī key ingredient in most of these delicious sweets is khoya (or mawa), which is made by boiling milk, and while continuously stirring, adding lemon juice until it curdles and separates into layers of greenish water and thickened milk. There are a lot of Bengali sweets that are popular in the eastern region, but remain largely unknown outside it. This Diwali, go beyond the usual laddoos and barfis. For those well-versed in Bengali desserts, sandesh and mishti doi are also lip-smacking favourites. When you think of Indian sweets, it inevitably includes popular Bengali sweets such as rasgulla or ras malai.