Dudh Puli Pitha | Kheera Puli Pithe: Poush Parbon Recipe

Here I am with a traditional Bengali delicacy called Dudh Puli Pitha | Kheera Puli Pithe to celebrate the festival of Poush Parban.  Called is Makara Sankranti in Andhra Pradesh, Maharashtra and Karnataka, this festival is celebrated as Pongal in Tamil Nadu, Lohri in Punjab, this festival marks the transition of Sun into Capricorn (Makara Rashi).

Dudh Puli | Pitha Kheer Puli Pithe
Dudh Puli | Pitha Kheer Puli Pithe

It also marks the start of 6-month auspicious period called Uttarayan, which will end with Karka Sankranti (also called Ashadi Ekadashi or Deva Shayani Ekadashi). It is said that Lord Vishnu will go to sleep for 6 months starting on Karka Sankranti and wake up only on Makara Sankranti.

In Bengal, Makara Sankranti is celebrated as the harvest festival Poush Parbon. Like in the South, freshly harvested rice plays a central part in all dishes that are made; typically as rice flour. Date palm syrup (Patali Gur) and date palm jaggery (Khejurer Gur) are used to add sweetness, while coconut and milk are the other important elements.

Today, I am sharing the recipe for the traditional Bengali sweet called Dudh Puli Pitha | Kheer Puli Pithe. These are essentially packets of rice flour dough that are stuffed with a sweet jaggery-coconut mix, and then cooked in milk.

The result is an utterly divine dessert to thrill any heart!

Do also try recipes from my Collection of Makara Sankranti Recipes!

I would recommend that you tackle this recipe in this sequence:

  1. Make the filling first.
  2. Then the kheer
  3. Finally, the rice flour dough for the filling.

I am recommending this sequence because you will get melt-in-your-mouth soft Pulis if your dough is still warm and pliable. Also, the rice flour dough has a tendency to dry out quickly, so if you make it first the Puli may split.

Inside of a Dudh Puli | Kheer Puli Pitha
Inside of a Dudh Puli | Kheer Puli Pitha

How to Make Dudh Puli Pitha | Kheera Puli Pithe

Dudh Puli Pitha | Kheera Puli Pithe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This is the recipe for Dudh Puli Pitha (also called Kheera Puli Pithe), a traditional dessert from Bengal made to celebrate Poush Parbon (Makara Sankranti). These are essentially packets made of rice flour dough that are stuffed with a coconut-jaggery mix, and cooked in sweetened milk. 

Course: Dessert, Sweets
Cuisine: Bengali, Indian, Indian Food
Servings: 16 Dudh Puli Pitha
Author: Aruna
Ingredients
To Make the Covering
  • 1 Cup Rice Flour
  • 1 Cup Water
  • 1/2 tsp Salt
  • 1 tbsp Oil
To Make the Stuffing
  • 1 Cup Grated Coconut
  • 2/3 Cup Grated Date Palm Jaggery Alternate: Regular Jaggery
  • 1/2 tsp Cardamom Powder
For the Kheer
  • 3/4 Litre Full Fat Milk
  • 2 tsp Sugar Optional
  • 1/4 Cup Grated Date Palm Jaggery
  • 2 tbsp Water
Instructions
Making the Coconut-Jaggery Filling
  1. In a heavy-bottomed pan, mix together the jaggery, coconut, and cardamom powder.

  2. Using a medium flame, heat the pan.

  3. Mix constantly till the jaggery melts and the jaggery-coconut mix comes together as a ball.

  4. Turn off the heat and transfer the jaggery-coconut mix into a plate. 

Making the Kheer
  1. Boil the milk till it reduces to about 3/4 the original volume.

  2. Add the sugar (if using) and the cardamom powder.

  3. On low heat, let the kheer continue to simmer.

Making the Rice Flour Dough
  1. Add the oil and salt to the water.

  2. Bring the water to a gentle simmer.

  3. Add the rice flour and mix quickly till the mix starts to come together as a dough.

  4. Immediately transfer the rice flour dough into a plate.

  5. While the rice flour dough is hot, knead it into a smooth dough. Grease your palms a bit with ghee/oil, if required.

  6. Cover with a damp cloth and set aside.

Making the Dudh Puli | Kheera Puli Pitha
  1. Divide the rice flour dough and the jaggery-coconut mix into 16 equal portions.

  2. Grease your palms a bit.

  3. Roll each rice flour dough portion into a ball.

  4. Press the rice flour dough ball into a thin flat disc about 3" in diameter.

  5. Place one portion of the coconut-jaggery mix on one half of the rice flour disc. 

  6. Fold the other half of rice flour disc over the filling.

  7. Press the edges together and pinch to seal the puli.

  8. Slide the puli into the simmering kheer. The Puli will first sink and then rise to the top when it is cooked.

  9. As soon as the puli rises to the top, use a slotted spoon to remove it from the Kheer as set aside.

  10. Repeat the process to make all the Pulis. Actually, you can multitask by making a new Puli while the previous one is cooking.

  11. When all the Puli are cooked, turn off the heat and let the Kheer cool to room temperature.

  12. While the Kheer is cooling, add the jaggery and water into pan and melt the jaggery to a syrup.

  13. Let the jaggery syrup also cool to room temperature.

  14. Add the jaggery syrup to the kheer.

  15. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe. 

  16. Enjoy!

 

Recipe with Step-by-Step Instructions and Photos to Make Dudh Puli Pitha | Kheera Puli Pithe

  1. Making the Filling for the Puli
    1. Use a heavy-bottomed or non-stick pan so that the mix does not burn while cooking.
    2. In this pan, combine grated coconut, jaggery, and cardamom powder.
    3. Heat the pan on a medium flame.
    4. Keep stirring the coconut-jaggery mix till the jaggery melts and the mix comes together as a ball.
    5. Take the pan off he heat and immediately  transfer the cooked jaggery-coconut mix into a plate. If you leave it in the hot pan, it will continue to cook.
    6. Let the mix cool a bit.
    7. Divide into 16 equal portions.
    8. Set aside.
  2. Cooking the Kheer
    1. Using a heavy bottomed pan, on a medium flame, boil 1 litre milk till it reduces to about 3/4 litre.
    2. Turn the heat down to low.
    3. To the reduced milk, add the sugar (if you are using it using) and the cardamom powder.
    4. Keeping the heat low, let the kheer simmer.
  3. Making the Rice Flour Dough For the Covering
    1. Add the oil and salt to the water.
    2. Bring the water to a gentle boil.
    3. Take the water off the heat and immediately add rice flour.
    4. Quickly mix the rice flour dough till all the rice flour is well-incorporated.
    5. Immediately transfer the rice flour dough into a plate.
    6. Grease your hand a bit with oil/ghee, and knead the hot dough till it comes together as a smooth ball.
    7. Let it cool a bit and divide into 16 equal portions.
    8. Roll each portion into a ball and set aside.
    9. Cover with a damp cloth and set aside.
  4. Cooking the Dudh Puli | Kheera Puli Pitha
    1. Use a little ghee or oil to grease your palms.
    2. Shape each rice flour ball into a flat disc about 3″ in diameter.
    3. Take one portion of the coconut-jaggery mix and place it on one half of the rice flour disc.
    4. Gently fold the other half of rice flour disc over the filling and bring the edges together.
    5. Using gentle pressure, press the edges together to seal the puli.
    6. Now gently the puli into the simmering kheer.

    7. The Puli will first sink and then rise to the top when it is cooked.

    8. When the puli rises to the top of the simmering kheer, gently remove it from the Kheer and set aside. You may find malai forming on the surface of the milk. Just gently skim it off and mix into the kheer.
    9. Make and cook all the pulis in the kheer as just described. I continued to shape Pulis while the previous one is cooking.
  5. After all the Puli are cooked, take the Kheer off the heat and let it cool till it is lukewarm or to room temperature.
  6. As the Kheer is cooling, make a jaggery syrup by melting the jaggery with  2 tbsp water.
  7. As soon as the jaggery melts, take the jaggery syrup off the heat and let it cool to room temperature.
  8. After both the Kheer and Jaggery Syrup have cooled, pour the syrup into the milk.
  9. Mix the syrup well into te milk to form the kheer.
  10. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe.
  11. Let the Dudh Puli rest for about 30 minutes.
  12. Enjoy!

 

Kheer Puli | Dudh Puli for Poush Parbon
Kheer Puli | Dudh Puli for Poush Parbon

I am taking this wonderful dessert to the 126th Foodie Monday Blog Hop where the theme is Sankranti Recipes.

The Perfect Rasmalai | Rossomalai: Durga Puja Special Recipe

Durga Puja is the theme for the 111th Foodie Monday Blog Hop and here I am with the recipe for Rasmalai, one of my favourite desserts. I am super pleased at how perfect it turned out and look forward to making it again soon.

The Perfect Spongy, Soft Rasmalai
The Perfect Spongy, Soft Rasmalai

Durga Puja is just a couple of days away and I am so looking forward to it. I usually spend about 1/2 a day at one of the Pandals (hopefully with a dear friend and her family), offer Anjali and savour the Bhog.

I also spend time at the various stalls, indulging my twin passions of food and sarees. I invariably come home with some Rasgulla and Rasmalai (and an extra helping of Bhoger Khichuri, if possible).

What I love about Rasmalai is that it is not too overly sweet; for me this mellow, mildly sweet is just the right end to a festive meal. I am over the moon at the fact was able to create the perfect Rasmalai in the first try and cannot wait to share the recipe with everyone. 🙂

Do visit my collection of Recipes for Durga Puja.

How to Make The Perfect Rasmalai | Rossomalai for Durga Puja

The Perfect Rasmalai | Rossomalai
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

I am presenting the recipe for soft, melt-in-your-mouth Rasmalai for Durga Puja. Called Rossomalai in Bengali, this sweet is the perfect end to a festive meal. 

Course: Dessert
Cuisine: Bengali, Indian
Servings: 6 People
Author: Aruna
Ingredients
For the Chena Discs
  • 1 Litre Full Fat Milk
  • 1.5 tbsp Lemon Juice
  • 3 tbsp Water
  • 5-6 Ice Cubes
For the Sugar Syrup
  • 1 Cup Sugar
  • 4 Cups Water
  • 1/4 tsp Cardamom Powder I did not use any
For the Ras/Flavoured Milk
  • 1/2 Litre Milk I used toned milk
  • 2 Pinches Saffron Strands
  • 3 tbsp Sugar
  • 2 tbsp Slivered Almonds and Pistachios
Instructions
Making the Chena
  1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water.

  2. Bring the full-fat milk to a boil. Remove any malai that forms on top.

  3. Take the milk off the heat and let it cool a bit for about 5 minutes.

  4. Now gradually add the diluted lemon juice in 2-3 batches while stirring constantly.

  5. The Chena is ready when the milk solids separate from the whey.

  6. Add the ice cubes and wait for 5 minutes.

  7. Strain all the whey out of the Chena and rinse it well under running water to remove the lemony taste. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it.

  8. Now transfer the Chena into a cotton cloth and gently squeeze the liquid out of it.

Making the Chena Discs
  1. Transfer the Chena into a large plate. 

  2. Crumble it. It should not be too dry.

  3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes. 

  4. Roll the Chena into a ball.

  5. Divide into 12 equal portions.

  6. Roll each portion into a ball and gently press into a disc.

  7. Cover with a damp cloth and set aside.

Making the Sugar Syrup (I made this while kneading the Chena)
  1. Mix 1 cup sugar with 4 cups water. 

  2. Add the cardamom powder, if you are using it.

  3. Bring the mix to a boil.

Making the Ras
  1. Warm about 2 tbsp milk in a small bowl.

  2. Add the saffron strands to the warm milk.

  3. Cover and set aside.

  4. Boil the rest of the milk till it reduces to 3/4 the original volume.

  5. Turn off the heat.

  6. Add the sugar and saffron along with the milk it is soaked in.

  7. Stir well so that the sugar dissolves.

  8. Set aside.

Boiling the Chena Discs
  1. When the sugar syrup is boiling, slide the chena discs gradually into the syrup.

  2. Let the chena discs boil on high-flame for 5 minutes.

  3. Lower the heat till the sugar syrup just simmers and is not boiling.

  4. Cover and let the discs cook for 10 minutes.

  5. Turn off the heat and leave the discs in the syrup for 5 minutes.

Putting It All Together
  1. Ensure that the flavoured milk/ras is warm.

  2. Remove the discs from the syrup and place them on a plate to cool till they are just warm.

  3. Now press each disc gently between your palms to remove the extra syrup and slide it into the flavoured milk/ras.

  4. Add the dry fruits to the Ras Malai.

  5. Let the Ras Malai rest for at least an hour.  Ensure that the Chena Discs are completely soaked in milk.

  6. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.

  7. Serve chilled.

 

Rasmalai | Rossomalai: A Favourite Bengali Dessert
Rasmalai | Rossomalai: A Favourite Bengali Dessert

Step-by-Step Instructions to Make Spongy, Melt-in-Your-Mouth Rasmalai | Rossomalai

  1. First Step: Make the Chena
    1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water. This helps you add the lemon juice gradually to the milk.
    2. Boil the full-fat milk and remove any malai that forms on top. I actually boiled the milk about 2 hours before I started making Rasmalai. I then let it cool, removed the Malai and then boiled it again.
    3. Now turn off the heat and take the boiled milk off the stove.
    4. Let the boiled milk cool a little for 5 minutes.
    5. Now slowly add about 1/3rd of the diluted lemon juice and mix well for 1 minute.
    6. Add the rest of the lemon juice and mix well.
    7. Keep stirring till the whey and the milk solids separate.
    8. Now add the ice cubes and wait for 5 minutes. This keeps the Chena soft.
    9. Using a soup strainer, strain all the whey out of the Chena. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it (I will post the recipe soon).
    10. Now rinse the Chena well under running water to remove any residual lemon juice.
    11. Now transfer the Chena into a cotton cloth. I used a large men’s handkerchief. 😀
    12. Gather the ends of the cloth to make a bundle and gently squeeze the remaining whey/water out of the Chena.
    13. Check to see that the Chena is moist but does not have extra liquid.
  2. Make the Chena Discs
    1. Remove the Chena from the cloth into a large plate. You need a large plate so that you have room when you knead the Chena.
    2. Crumble the chena. It should be moist but not wet.
    3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes of good solid kneading.
    4. Roll the soft, well-kneaded Chena into a ball.
    5. Divide into 12 equal portions.
    6. Roll each portion between your palms into a ball and gently press into a 1″ disc.
    7. Cover with a damp cloth and set aside.
  3. Make the Sugar Syrup (Make it While Making the Chena Discs)
    1. Mix 1 cup sugar and cardamom powder (if you are using it) in 4 cups water.
    2. Bring the mix to a boil.
    3. Keep the sugar syrup boiling.
  4. Boiling the Chena Discs
    1. Ensure that the sugar syrup is boiling.
    2. Gently slide the chena discs into the syrup.
    3. On a high-flame, let the chena discs boil in the sugar syrup for 5 minutes.
    4. Lower the heat to ensure that the sugar syrup stops boiling and starts simmering.
    5. Cover the vessel and let the discs cook for 10 minutes.
    6. Turn off the heat and leave the discs in the syrup for 5 minutes.
    7. Remove the cover and you will find that the discs have doubled in size.
  5. Making the Ras (Make It When Your Chena Discs are Boiling)
    1. Warm about 2 tbsp milk in a small bowl and add the saffron strands to the warm milk.
    2. Cover and set aside.
    3. Over a medium flame, boil the 500 ml milk till it reduces to 3/4 the original volume.
    4. Turn off the heat.
    5. Add the sugar and saffron along with the milk it is soaked in.
    6. Stir well so that the sugar dissolves.
    7. Set aside.
  6. Putting It All Together
    1. Ensure that the flavoured milk/ras is warm.
    2. Remove the coiled chenna discs from the syrup.
    3. Place them on a plate to cool till they are just warm.
    4. Now press each disc gently between your palms to remove the extra syrup.
    5. Slide the chena discs into the flavoured milk/ras.
    6. Add the dry fruits to the Ras Malai.
    7. Let the Ras Malai rest for at least an hour. Ensure that the Chena Discs are completely soaked in milk.
    8. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.
    9. Serve chilled.
Rasmalai | Rossomalai
Rasmalai | Rossomalai

Do also visit the Foodie Monday Blog Hop Pinterest page to see what my fellow bloggers have posted.

Chaler Payesh | Bengali Rice Kheer

Now that Ganeshotsav is over, it is time to look forward to Navratri and Durga Puja. I have been thinking of a range of dishes to make to celebrate these festivals and I kick-off the series with the recipe for a traditional Bengali favourite called Chaler Payesh.

Bengali Chaler Payesh | Rice Kheer
Bengali Chaler Payesh | Rice Kheer

It is a delectable Bengali Rice Kheer and I find that there is nothing better than a cup of chilled kheer to round-off a festive meal. I found that this recipe is pretty much the same as the South Indian Pal Payasam or the Andhra Paramannam. It is the rice we use (traditionally Gobindobhog or basmati as a substitute) and the bay leaf that makes it a touch different.

I was not able to buy Gobindobhog rice is small quantities and so used basmati to make this Payesh.

Making the Chaler Payesh once again reminded me of how similar festive dishes and comfort foods are across the length and breadth of India.

This Durga Puja, do try my recipes for Niramish Bhoger Khichuri, Baigun Bhaja, Chanar Payesh, Jhinge Posto, Khejur Tomato Aamshottor Chutney, Shukhto, and more. 🙂

How to Make Chaler Payesh | Bengali Rice Kheer

Chaler Payesh | Bengali Rice Kheer
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

This recipe of Chaler Payesh | Bengali Rice Kheer is very reminiscent of the South Indian Pal Payasam. However, the flavour profile is a tad bit different because of the bay leaf.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 6 People
Author: Aruna
Ingredients
  • 1.25 Litre Milk
  • 1/2 Cup Gobindobhog or Basmati Rice
  • 1/2 Cup Sugar
  • 6 Green Cardamom
  • 2 Bay Leaves
  • 1/2 tsp Ghee
  • 3 tbsp Chopped Dry Fruits (I used Cashews, Almonds, Pistachios)
Instructions
Preparing the Rice
  1. Wash and soak the rice in 1 cup water for 10 minutes.

  2. Drain the water and leave the rice in a colander so that all the water drains. 

  3. When the water has drained from the rice, add the ghee to the rice grains and mix well till all the grains are coated well.

Making the Chaler Payesh | Bengali Rice Kheer
  1. Using a pestle, crush the cardamom pods till they just split open a bit. Set aside.

  2. In a heavy bottomed vessel, over medium flame, bring the milk to a boil.

  3. When the milk starts boiling, add the bay leaves and cardamom.

  4. Cook till the milk reduces by 1/4 (becomes 3/4 of original quantity). Stir continuously so that the milk does not burn.

  5. Add the rice and cook till the rice is just done.

  6. Add the sugar and cook for about 5 minutes.

  7. Turn off the heat.

  8. Add the dry fruits and mix well.

  9. Remove the bay leaves and discard.

  10. Let the Chaler Payesh cool to room temperature and refrigerate for a couple of hours.

  11. Serve Chaler Payesh chilled!

 

Bengali Rice Kheer
Bengali Rice Kheer

Step-by-Step Method to Make Chaler Payesh | Bengali Rice Kheer

  1. Getting Started
    1. The first step is to get the rice ready. Wash the rice well under running water and then soak it in 1 cup water for about 10 minutes.
    2. After the rice has soaked a bit, drain all the water from it using a colander.
    3. Leave the rice in the colander so that all the water drains.
    4. Next add the ghee to the rice and mix well. This helps the grains remain separate when cooking. However, this is an optional step.

    5. In this Payesh, we use whole green cardamom. To ensure that the flavour is released, crush the cardamom pods a bit till they just split open. Set aside.
  2. Making the Chaler Payesh
    1. Pour the milk into a heavy bottomed vessel and over medium flame, bring the milk to a boil. Use a heavy-bottomed vessel, otherwise the milk will burn.
    2. Wait till the milk starts boiling, and then add the bay leaves and cardamom.
    3. Now is the time for patience. Continue to boil the milk till the volume reduces by 1/4, that is you have about 3/4 of the quantity you started with.
    4. As the milk reduces, stir continuously so that the milk does not burn.
    5. When the milk has reduced sufficiently, add the rice.
    6. Once again over medium flame, cook till the rice is just done.
    7. Stir continuously so that the rice does not stick to the bottom and burn. Be careful and ensure that the rice does not become mushy.
    8. Now as the final step the sugar and mix well.
    9. Cook till the sugar dissolves.
    10. Now turn off the heat.
    11. Add the dry fruits and mix well.
    12. Remove the bay leaves from the Chaler Payesh and discard them.
    13. Let the Chaler Payesh cool to room temperature.
    14. Refrigerate this delectable Bengali Rice Kheer for a couple of hours.
  3. Serve Chaler Payesh chilled!
Bengali Rice Kheer | Chaler Payesh
Bengali Rice Kheer | Chaler Payesh

Muger Mithai | Bengali Moong Dal Laddu

Today I present Muger Mithai or a Bengali Moong Dal Laddu for the Foodie Monday Blog Hop theme of Festive Recipes.

Bengali Moong Dal Laddu | Muger Mithai
Bengali Moong Dal Laddu | Muger Mithai

I chose this recipe for a special reason; today is Raksha Bandhan and yesterday was Friendship Day. So, I wanted a sweet that was celebrate both my sibling and my friends. First, since this is a blog hop, I chose to make a sweet that learnt about from one of my blogger friends, Jayeeta Basu. We became friends through our blogs and she did one of the earliest guest posts on my blog; Radha Ballavi with Cholar Dal.

When she posted the recipe for Muger Mithai, I was fascinated because to me it was like Moong Dal Halwa as a laddu. I have been wanting to make it ever since I read about it. Raksha Bandhan seemed the best time to try it because one of brother’s favouritest desserts is Moong Dal Halwa, especially the one offered as Prasadam at ISKCON. So I knew he would love this Muger Mithai, which is a close cousin.

So without much ado, I present to you this wonderful recipe for a Bengali Moong Dal Laddu. It is rich, it is delicious, it is not too sweet, and just perfect for any festive occasion. Also, because it is shaped as a laddu it is easy to serve and eat in small portions.

Thank you, Jayeeta, for this wonderful recipe. Anand, I hope you do love it.

Do visit Jayeeta’s blog Cooking Delight for delicious Bengali recipes!

How to Make Muger Mithai | Bengali Moong Dal Laddu

Muger Mithai | Bengali Moong Dal Laddu
Prep Time
4 hrs
Cook Time
40 mins
Total Time
4 hrs 40 mins
 

I learnt this recipe for Muger Mithai from my blogger friend Jayeeta Chatterjee. I absolutely love it as it is like delectable Moong Dal Halwa in a laddu form.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 16 Laddus
Author: Aruna
Ingredients
  • 150 gms Dhuli Moong Dal
  • 150 gms Sugar
  • 100 gms Ghee Original recipe used 150 gms
  • 100 gms Mawa
  • 8-10 Whole Cashews
  • 1 Pinch Saffron Strands
  • 1/4 tsp Cardamom Powder
  • 1/3 Cup Water
  • Pistachio Slivers for Garnish
Instructions
Preparing the Moong Dal Paste
  1. Wash and soak moong dal in 2 cups water for 4 to 6 hours.

  2. Drain all the water from the soaked dal. I left it in the colander for 30 minutes.

  3. Grind the moong dal to a smooth paste without adding any water.

  4. Set aside.

Making the Sugar Syrup
  1. In a heavy bottomed vessel, over a medium flame, heat the sugar and water together till the sugar melts.

  2. Turn off the heat.

  3. Add saffron and cardamom powder.

  4. Mix well, cover, and set aside.

Making the Muger Mithai | Bengali Moong Dal Laddu
  1. In a kadhai, over medium flame, melt the ghee.

  2. Add the moong dal paste.

  3. Fry the moong dal paste in the ghee till the raw taste disappears. It took me about 20 minutes. Stir constantly because the paste has a tendency to stick to the bottom and burn.

  4. When the dal paste is fried, add the crumbled mava and cashew pieces.  

  5. Mix well.

  6. Now add the sugar syrup and cook till the syrup is absorbed.

  7. Transfer the sweetened, cooked moong dal into a plate and let it cool to room temperature.

  8. Start rolling into laddus.

  9. Garnish the laddus with pista slivers.

  10. Enjoy!

Recipe Notes
  • You need to fry the Moong Dal paste well in ghee on a medium flame so as not to have a raw taste. It needs patience but do persist.

 

Moong Dal Laddu | Muger Mithai
Moong Dal Laddu | Muger Mithai

Do you want to see other festive recipes that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

Chennar Payesh | Bengali Cottage Cheese Kheer | Paneer Kheer

Ugadi 2017 falls on March 29, 2017. On this day food rules the roost starting with traditional Ugadi Pachadi, and traditional favourites like Chintapandu Pulihora and Bellam Paramannam. As I was contemplating a “different type of payasam” I could make this day, I thought of the Bengali Chennar Payesh | Paneer Kheer.

Bengali Channar Payesh made with reduced milk and freshly made paneer. Can also be called Paneer Kheer.
Bengali Channar Payesh | Paneer Kheer

Made with freshly made cottage cheese (Channa/Chenna), this dessert is rich and just perfect for festive occasions. I also like it because it is something different to serve, especially in a South Indian home.

The Chennar Payesh is very easy to make. All it needs is some patience because we have to make the Chenna (fresh cottage cheese) and then reduce the milk while constantly stirring. The result is absolutely worth it. 🙂

I will update this post with step-by-step pictures. I was just rushed off my feet this weekend.

Also try the Chaler Payesh | Bengali Rice Kheer.

How to Make Bengali Chennar Payesh | Paneer Kheer

 

Bengali Chennar Payesh
Cook Time
1 hr
 

Bengali Chennar Payesh is a rich kheer made with freshly made cottage cheese (Chenna) and reduced milk.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1.75 litres Full-fat milk
  • 3/4 Cup Sugar
  • 1 Large Pinch Saffron Strands
  • 4 tbsp Slivered Almonds and Pista
  • 1 tbsp Lemon Juice
Instructions
Making Chenna
  1. Boil 3/4 litre milk.

  2. When the milk starts boiling, turn the heat to low.

  3. Add 1 tbsp lemon juice.

  4. Stir till milk curdles and the whey separates.

  5. Turn off the heat.

  6. Drain immediately into a fine soup strainer or a thin cotton/muslin cloth. Collect and save the whey; you can use it for soups or to knead roti atta.

  7. When most of the whey has drained, wash the Chenna well under running water to remove traces of the lemon. If you do not do this, the Chenna Payesh may curdle.

  8. Set aside so that the water drains out. Do not remove all the water, because then Chenna will become Paneer. 🙂 Just let it drain naturally and leave behind soft, pliable, Chenna.

Making Chennar Payesh
  1. In a heavy bottomed vessel, over medium flame, boil 1 litre milk.

  2. When the milk starts to boil, remove 2 tbsp into a small cup. 

  3. Add saffron strands to the 2 tbsp milk. Set aside.

  4. Continue to boil the remaining milk while stirring continuously till it reduces by 1/3. I cannot emphasise the keep stirring enough. If you do not, the milk will start sticking to the bottom of the vessel and char.

  5. When the milk has reduced, add the sugar and saffron milk. 

  6. Mix well till the sugar has dissolved.

  7. Crumble the Chenna and to the hot milk.

  8. Turn off the heat and keep covered for 15 minutes.

  9. Garnish with slivered almonds and pistachios.

  10. Chill.

  11. Serve cold.