Orange Sandesh

Orange Sandesh

Prep: 1 hour 15 minutes

Cook: 5 minutes

Method: Easy

Course: Mithai

Type: Bengali

Bengalis make sandesh in different flavours and this is one of them

Ingredients

  • Orange filling
  • Orange segments 12
  • Sugar 1 tbsp
  • Sandesh
  • Low fat cottage cheese (paneer), crumbled ¾ cup
  • Low fat mawa/khoya crumbled 3 tbsps
  • Powdered sugar 2 tbsps
  • Ghee ¼ tsp

Methods

  • To make orange filling, heat sugar in non-stick pan till it melts. Add orange segments and toss them gently, making sure that the segments do not break.
  • To make sandesh, mix cottage cheese, mawa, powdered sugar and ghee in a bowl and mix. Add 2 tbsps water and knead till the mixture becomes smooth. Add a little more water if required.
  • Divide this into 24 equal balls and press them lightly.
  • Place 1 orange segment on half the portions and cover each with another of the remaining portions.
  • Seal the edges of the 2 sandesh properly so that the orange is sandwiched between them.
  • Keep these sandwiched sandesh on a serving plate and keep the plate in the refrigerator for 1 hour.
  • Serve chilled.
Gajar ka Halwa

Gajar ka Halwa

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Bengali

Key Ingredients:

  • Carrots
  • Honey

The winter special mithai – gajar halwa made this way can be had even by diet conscious people

Ingredients

  • Carrots, grated 3 cups
  • Walnut oil 1 tbsp
  • Toned milk 500 ml
  • Honey 3 tbsps
  • Pistachios, chopped 2 tsps
  • Walnuts, chopped 2 tsps
  • Raisins 2 tsps

Methods

  • Heat walnut oil in a non-stick pan, add carrots and milk and cook for 5 minutes.
  • Add honey and cook for 15 minutes.
  • Add pistachios, walnuts and raisins, mix well and simmer for 10 minutes.
  • Serve warm or cold.
Cherupayar Payasam

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Bengali

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Coconut milk
  • Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle

Methods

  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.
Jaipuri Mewa Pulao

Jaipuri Mewa Pulao

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Bengali

Key Ingredients:

  • Rice
  • Almonds
  • Pistachios
  • Chironji

Sweet rice preparation enriched with saffron and dried fruits

Ingredients

  • Almonds 4 to 5
  • Pistachios 4 to 5
  • Chironji/charoli 1 tbsp
  • Rice, cooked ½ cup
  • Ghee 1 tbsp
  • Milk 200 ml
  • Sugar ½ cup
  • Saffron, mixed with milk a few strands
  • Fresh cream 3 tbsps
  • Silver warq for garnishing
  • Nutmeg powder to sprinkle
  • Green cardamom powder to sprinkle

Methods

  • Heat ghee in a deep non-stick pan, add rice to it and saute.
  • Add milk, sugar and saffron mixed with milk and mix well.
  • Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
  • Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
  • Add cream and mix well.
  • Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.
Parsi Seviyan

Parsi Seviyan

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Bengali

Key Ingredients:

  • Vermicelli

Parsis love their desserts and this is one of their favourite

Ingredients

  • Vermicelli 200 gms
  • Ghee 3 tbsps
  • Pistachios, chopped 12 to 15
  • Almonds, chopped 12 to 15
  • Raisins (kishmish) 1 tbsp
  • Sugar syrup 3 tbsps

Methods

  • Melt ghee in a deep non-stick pan. Break the vermicelli and add and saute till golden brown. Drain on absorbent paper.
  • Add almonds, pistachios and raisins to the ghee remaining in the pan and saute till light golden. Drain into a bowl.
  • Add the vermicelli back in the pan, add sugar syrup and mix well. Add half the sautéed dried fruits and mix again. Transfer into a serving plate.
  • Garnish with the reserved dried fruits and serve.
Mahrashtrian Gujiya

Mahrashtrian Gujiya

By Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Mithai

Type: Bengali

Key Ingredients:

  • All-purpose flour
  • Semolina
  • Fresh coconut
  • Jaggery

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

Ingredients

  • All purpose flour (maida) 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¾ cup
  • Ghee 6 tbsps
  • Sesame seeds (til) 3½ tbsps
  • Poppy seeds (khuskhus) 4 tbsps
  • Fresh coconut, scraped 1 cup
  • Jaggery, grated 2 cups
  • Green cardamom powder 2 tsps
  • Salt to tasgte
  • Oil to deep-fry

Methods

  • To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
  • Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
  • Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
  • Twist the edges with your fingers to make gujiyas.
  • Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper. Cool and serve or store in airtight container.