Traditional sweet — mouthwatering fried sweet swirls, made of sugar and  flour. It is one of the most widely used Indian Sweets. In Calcutta every Sweet Shop make it in the morning and is a great combination with Singara (Samosa) at breakfast time.

Servings: 6 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag

Ingredients

• 1,  lb Maida
• 3, cups Ghee
• 2, lbs Sugar
• 1, liter Water
• 1/2, tsp Saffron
• 2, (use inner seeds only) Cardamom

Instructions

1. With the maida (flour) and sufficient cold water, make a batter. The consistency should be similar to that of thick cream. Let it stand it in a warm place for 24 hours to ferment.
2. When ready, have deep pan and bring to boil ghee or any other cooking oil. Fill an ordinary small funnel (with your finger over the outlet) with the batter, and when your hand is over the middle of the pan, remove your finger and let the batter run into continuous double circles or figure eight. (May require a little practice)
3. Make about six to eight jallebies depending on the size of your pan and allow to set, and turn them. They should be fried joined on to one another.
4. When quite crisp and of a pale biscuit color, separate Jallebies and put them in flavored syrup. After two or three minutes take the Jallebies out of the syrup and drain.
5. The Syrup — Boil water. Add sugar, saffron and cardamom seeds and boil till syrup turns thick. Keep syrup warm.

Firni is a type of Payas. It’s main difference is that it is made of ground rice.This makes it much smoother in texture and is more thicker in consistency,It is stored overnight in earthen bowls which dehydrates it and causes the surface to thicken giving added yummy taste.It is associated with Muslim Festival in India.

Servings:  | Time To Prepare: 25 minutes | Submitted By: Chitra Nag

Ingredients

• 2, oz Basmati Rice
• 1, liter Milk
• 1/2, lb Sugar
• 1/2, tsp Saffron
• 4, Cardamom
• 8, sliced thinly Almond
• 1, tbsp Rose Water
• 2, tbsp Kewra WaterA
• 6, sliced thinly Pesta

Instructions

1. Use preferably Gobindobhog or Basmati rice. Soak in water for an hour and grind.
2. Bring milk to boil. Add saffron and crushed cardamom. Boil for few minutes.
3. Reduce heat and add gradually ground rice stirring continuously ensuring that no lumps are formed.
4. Continue boiling till mixture thickens. Add sugar. When sugar melts completely and Firni is of cream consistency remove from heat. Add rose water and Kewra water. Cool. Sprinkle sliced pesta and almond. Serve as a dessert.

The term Kheer (used in North India) is derived from Sanskrit words Ksheeram[1] (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means “milk”. It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of Heavy Cream to give it more richness in taste. It is often garnished using almonds, cashews, raisins and pistachios.

It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli (sayviah).

Servings: 4 | Time To Prepare: 30 minutes | Submitted By: Chitra Nag

Ingredients

• 1, liter Milk (Whole)
• 3, oz Rice
• 8, chopped Almond
• 6, chopped Pesta
• 16, Raisins
• 2, tbsp (ground) Coconut
• a pinch Saffron
• 3, crushed Cardamom
• 8, oz or to taste Sugar

Instructions

1. Boil milk. Reduce heat. Add basmati rice. Add ground coconut. Continue boiling stirring constantly in low heat till milk is thickened.
2. When rice is softened add sugar, raisins, saffron and crushed cardamom. Boil in reduce heat for 4 to 5 minutes..
3. Remove from heat and cool. Add sliced pesta and almond.

Ratings

Enamini (5/5/2003)….I omit nuts as my kids do not like them. Can add some bay leaves.

A crunchy sweet and juicy pancakes dipped in syrup. Malpua is prepared by mixing ripe bananas and coconut with flour, and  milk and delicately seasoned with cardamoms. It is deep fried in oil, and served hot.

Servings: 10 | Time To Prepare: 1 hr | Submitted By: Chitra Nag

Ingredients

• 1, lb Maida
• 2, oz (chopped) Raisins
• 2, oz (chopped) Cashew nut
• 1/2, liter Milk
• 8, oz Sugar
• 1/2, cup (grated) Coconut
• 1, cup Ghee
• 1, tsp Aniseed

Instructions

1. Prepare the Syrup :- Boil two cups water. Add sugar. The syrup should be a little thick.
2. Mix raisins, cashew nut, coconut, aniseed and milk with maida and make a thick batter.
3. Heat ghee. Take about two tablespoon of batter at a time and spread on the pan to make the pancake. Deep fry both sides to light brown color.
4. Dip the pancake into syrup. Remove after about 4/5 minutes draining excess syrup. Can be served hot or after cooling.

One of the most juicy and mouth watering sweet made with flour and milk (khoya). A Bengali specialty. Server usually during special festivals. It takes time to prepare but it is worth it.

Servings: 15 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag

Ingredients

• 1, lb Maida
• 8, 0z Khoya
• 3, cup Sugar
• 12, Raisins
• 8, sliced Pesta
• 6, sliced Almond
• 2, crush seeds only Cardamom
• 1, cup Ghee

Instructions

1. Prepare the dough with maida adding one tablespoon ghee.
2. Mix khoya with sugar and put on heat. Add raisins, almond, pesta and crushed cardamom seeds and mix well. Remove from heat and allow to cool.
3. For making the luchi (puri) :- Take small amount of dough and roll into round shape.
4. Put one tablespoon of the prepared khoya on top of one luchi. Put another luchi on top and fold along the edge through.
5. Heat ghee and deep fry the chandrapulis one at a time to light golden brown. Remove and dip in the prepared syrup.
6. Remove from syrup after about ten minutes. Allow to cool and serve.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Deep fried paneer & khoya balls in syrup. An all time favorite. Goes as a great dessert along with misti doi (or sweet yogurt).

Servings: 25 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag

Ingredients

• 1, liter Milk
• 1, Lemon Juice
• 4, cups Water
• 3, cups Sugar
• 2, Cardamom
• 1/2, sliced Lemon
• 4, tbsp Maida
• 1/4, tsp Baking Powder
• 12, oz Khoya
• 2, cup Cooking Oil

Instructions

1. To make paneer ;- Boil milk, add one lemon juice stirring constantly. When milk curdles remove pan from heat. Place a muslin cloth over a bowl and pour curdled milk and strain. Tie up the muslin cloth and hang for about 30 minutes. About 6 oz (160 gm) of paneer is required. Depending on the quality of milk yield of paneer will vary.
2. To make syrup ;- Boil water. Add sugar, cardamom and lemon slices. Boil till sugar dissolves. Reduce heat and boil for about 20 minutes to thicken the syrup. Keep syrup warm.
3. Sift together flour and baking powder. Knead khoya thoroughly so that there is no lumps and becomes very smooth. Knead paneer for about five minutes. Mix khoya, paneer and flour and knead very well.
4. Make about 30 balls from the dough. Put one cardamom seed in the center of each ball. Roll each ball between palms to make a smooth and crack free balls.
5. Heat oil on high heat for about two minutes. Reduce heat to low and add balls one by one, about 4 to 6 balls at a time, turn a few times. Fry till dark golden brown. Remove and put Gulab Jamuns in warm syrup. Fry rest of the balls same way and put in syrup. Serve after about 45 minutes.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.