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Modak is a sweet dumpling which is very popular sweet in Western and Southern India.Modak can be steamed or fried. The steamed version called "Ukdiche Modak". Modaks have a special importance in the worship of the Hindu god Ganesh, the Elephant Head God. It is believed that modak is Ganpati's favorite food.
Nolen Gurer Sondesh
Sondesh is a most popular Bengali Sweet which is made with Chhana and Sugar/Gur. Minimum ingredients but really tasty sweet. In any occasion Bengali people celebrates with sondesh. There are many diffrent varities of sondesh like Plain sondesh, Gurer sondesh, Norom paker sondesh (Soft sondesh), Kora paker sondesh etc. It is festive season. So we are celebrating this season with paker gurer sondesh".
Murir Moa or Puffed Rice Laddu is a traditional Bengali Sweet which serves during Pujas like "Kojagori Lakshmi Puja". This Moa is a giant size Laddu made with Puffed rice and jaggery. This is not very easy to make. Usually people nowadays bought this Moa from the market. But in USA it is difficult to find this item in stores. So here I tried to make this and share the recipe with you.
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets will be made with Ground rice, date plam jaggery , milk and many other ingredinets. These special sweets which are made during this winter festival is called "Pithe". One of the most popular "Pithe" is Mugsamali Or Mung daler Bhaja Pithe. My Grand mom(my dad's mother) usually made this Mugsamali during this season. I also made this pithe following her recipe.
Rosbora is another sweet of this festival. This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft and fluffy, melts in your mouth. Rosbora is very easy to make and a famous sweet of any Bengali Family. This sweet is made with Urad dal. The syrup can be made with Jaggery or Sugar. If Jaggery is not available at your home, you can make it with sugar at any time and any season. Here is the recipe.
Nolen Gurer Payesh
Payesh is nothing but Indian style Rice Pudding, made by boiling milk, basmati or any aromatic rice and sugar or jaggery. This Payesh is the Bengali term of Indian Kheer. In Southern India it is called Payesam. Here is a traditional recipe of Payesh, which is made with Jaggery instade of Sugar. Date Palm Jaggery has a nice smokey flavore and its caramel color makes the Payesh even more beautiful and tasty.
Gurer Narkel Naru
"Chinir Narkel Naru" amd "Gurer Narkel Naru" are two different types. And their preperation and quentities are also different. "Gurer Naru" is little difficult to make.
Today I'm going to share the recipe of "Gokul Pithe", which is made with scraped coconut & khoya Or milk solid. In this recipe, at first stuffing is made with scraped coconut, khoya & jaggery, then shaped them into cakes, dipped into rice flour, Maida, semolina batter, deep fried and soaked into jaggery syrup.
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival). Chandrapuli is little sweeter than the other Bengali Sweets. As coconut, mawa is added with chhana, that makes this sweet, sweeter. But so what, we Bongs love sweets, right! So let's see how to make 'Chandrapuli'.
Mawa Kachori making is a time taking and long procedure, but worth making. Mawa kachori is made with Mawa/Khova, chopped nuts. The key ingredients for the recipe are, Maida, Khova, Chopped Nuts, Oil & Sugar. SO no more talking, let's see the procedure. And I guerrenty you, when you will taste them, will find far better than store bought.
Lobongo Lotika is a traditional Bengali Sweet. This sweet is made in two part. The first part is to make the Coconut stuffing and the second part is to make the body. Then the stuffing is inserted inside the body, and wrap the body like a parcel. And secure the parcel from opening with the star ingredint Lobongo (Clove). That is why the sweet is called as "Lobongo Lotika". And after that deep fry the stuffed parcels and soaked into sugar syrup. This sweet can be stored for a long time. So my gradmom used to make this sweet for our long trips.
This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival. This crepes are served as usual or may be soaked in milk. But today I'm sharing the simple Patishapta pitha with kheer filling.
Makar Sankranti is Our Forth coming Festival. In almost every Bengali kitchen will be full with aroma of Date Plam Jaggery Or "Nolen Gur". This fastival is known as "Poush Sankranti" in West Bengal. Varities of sweets are made with Ground rice, date plam jaggery , milk and many other ingredinets. Puli Pithe is a Bengali sweet dumplings stuffed with sweet coconut & date pulm jaggery filling and boiled in whole milk. Without this sweet Poush Parbon is incomplete.
These sweets are quite time consuming. And in recent days you can get every authentic Bengali sweets in the nearby Sweet shops. But who stays outside Bengal, what about them. I'm sure they still miss those Authentic Bengali sweets. So I prepare these 'Narkel Er Takti' for them, who badly miss them and want to make at home. This recipe is little easier than the authentic recipe. Here is the recipe of 'Narkel Er Takti/Chapa.