Semai Chocolate Kheer

Semai Chocolate Kheer
Author: 
Recipe type: Dessert
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Wishing You Good Health, Happiness, Prosperity & Success And Much More... Have A Joyous Durga Puja & Diwali. For this year celebrate Durga puja and Diwali not only with our traditional sweets but some homemade semai kheer that is super easy to make. Just add some makha sandesh and chocolate, it will surely melt the heart of all your loved ones. Super easy fusion dessert to prepare for this festive season.
Ingredients
  • ½ liter Whole Milk
  • 1 tablespoon Fried Semai
  • ¼th cup Chocolate Chips melted
  • 1 pinch of Cardamom Powder
  • 2 teaspoon Cream
  • 50 gram Makha Sandesh
  • 2 teaspoon Raisins
  • 5 teaspoon Almond grated
  • 5 teaspoon Sugar or as per your taste
Instructions
  1. To make Semai Chocolate Kheer firstly measure all the ingredients.
  2. Heat a heavy bottom medium saucepan to cook on medium to low heat.
  3. Pour the milk and fried semai and boil for extra 5-8 minutes or until the semai is fully cooked.
  4. Add the sugar, cardamom powder, cream , makha sandesh and grated almond.
  5. At last add the melted chocolate and stir till it reaches a semi thick consistency.
  6. Pour in small serving glass bowls.
  7. Cool the semai kheer in fridge for 30 minutes.
  8. Garnish with raisins.

 

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Bottle Gourd And Coconut Payasam

In association with Naturanna Organic Foods https://www.facebook.com/Naturanna-841722299199211/

Bottle Gourd And Coconut Payasam
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients used in this recipe are all from Naturanna Organic Foods.
Ingredients
  • 11/2 cup Bottle Gourd finely chopped
  • ¾th litre Milk
  • ½ cup Sugar
  • ½ cup Coconut grated
  • 2 teaspoon Ghee/ Clarified Butter
  • 2 Bay Leaves
  • 2 Green Cardamom powder
  • Few Rose Petals for garnish
Instructions
  1. To make this recipe first clean and peel off the skin of bottle gourd and then finely grate it.
  2. Heat a heavy bottomed big saucepan with ghee.
  3. Add the bay leaf and grated bottle gourd/ lauki, fry and cover till the water almost evaporate for about 10-15 minutes.
  4. Add the milk and green cardamom, cook till the milk starts to turn into kheer.
  5. Add sugar and coconut cook for another 10 minutes.
  6. Serve hot or cold with rose petal garnish.

 

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Indian Payesh Bhog/Rice Pudding

Indian Payesh Bhog/Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The simplest of all Indian traditional rice based dessert recipe is Payesh or sweet rice pudding . This is never sold in our sweet shops but a must have recipe for all our auspicious occasion. We all know to make rice kheer but the simpler the better, the aroma is so sweet, strong and divine that nobody can forget to make on any ceremonial days. We offer this to our Gods and Goddesses as a dessert for bhog and we will happily make for this Diwali too.
Ingredients
  • 1 litre Milk
  • ¼th cup Gobindo Bhog Rice
  • 1 Litre Milk
  • ¼th cup Condensed milk
  • 1 cup Sugar
  • 5 Green Cardamom powder
  • 2 Bay Leaf
  • 2 teaspoon Ghee/Clarified Butter
  • ¼ th cup Raisin and Almonds
Instructions
  1. To begin with making the Payesh recipe first wash and soak the rice for 15 minutes.
  2. Heat a heavy bottomed saucepan with ghee and bay leaves.
  3. Add the rice and fry for 5 minutes.
  4. Pour the milk and let it boil on medium to low flame stirring continuously to avoid burning.
  5. Cook till the rice is boiled and almost broken and half blended with milk like Kheer.
  6. Add the sugar, genn cardamom powder and condensed milk and cook for another 10 minutes.
  7. Add the nuts and let it rest for 15 minutes,
  8. Serve hot or cold on dessert bowls with few more toppings of nuts fried separately in ghee.

 

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Indian Festive Sweet Rice And Jamun Bhog Recipe

Indian Festive Sweet Rice And Jamun Bhog Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Light up this Diwali Dinner table not only with colourful diyas and rangoli but also celebrate more with your homemade traditional festive sweets. Sweet Rice and Jamun Bhog recipe is my version of Sita Bhog, a bengali sweet usually we buy from sweet shops in Kolkata. This year I have tried to keep it simple and easy and cook for bhog to offer our Almighty Ganesh and Lakshmi and then distribute to my guests on behalf. A healthy guilt free cooking is done best when organic ingredients are used, you can use sweet potato for making jamuns but I have used homemade paneer instead. Serve in terracotta bowls or pack as sweet gift hampers for your guests.
Ingredients
  • Sweet Rice:
  • ½ cup Govind Bhog Rice
  • 1 cup Sugar
  • 11/2 cup Water
  • Rose water, a few drops
  • 1 teaspoon Cardamom Powder
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Ghee
  • Saffron strands, for garnish
  • Mini Jamun:
  • 200 grams Paneer (Homemade Cottage Cheese)
  • 3 tablespoon All Purpose Flour (Maida)
  • 3 tablespoon Caster Sugar
  • 1 Cardamom Powder
  • 3 tablespoon Ghee
  • Saffron strands , a few
  • Sugar Syrup:
  • 1 cup Sugar
  • 1-1/2 cup Water
Instructions
  1. To make the Indian Festive Sweet Rice And Jamunb Bhog recipe, first we will only prepare the sweet rice so let's wash the rice and soak for 10 minutes.
  2. Heat a large heavy bottomed saucepan with ghee and fry the rice.
  3. Add green cardamom, bay leaf and sugar .
  4. Pour in water, rose water and sugar and let the rice fully cook on medium to low flame and absorb the water just like cooking plain cooked rice. Stir continuously to avoid burning. Drain water if any left and spread on a plate to cool.
  5. Sprinkle Kesar all over the rice.
  6. Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.
  7. Finally to make the jamuns, take a big plate and mash the paneer, sugar powder, elaichi powder, kesar and flour with your palm.
  8. Shape the paneer mixture in mini oval jamuns .
  9. Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few batches and transfer in hot sugar syrup. Let it rest for 15 minutes.
  10. Add all the jamuns to rice. Take few terracotta bowls and fill each with 3 to 4 spoons of Sweet Rice And Jamun Bhog and serve cold.

 

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