AALU KA HALWA

INGREDIENTS
Potatoes Sugar Pure Ghee Almond Cashewnuts Raisins Milk Pistachio Nuts Green Cardamoms Silver Warq Saffron 1000 gms 250 gms 250 gms 50 gms 50 gms 25 gms 3 tbsp 10 gms 5 gms 1 no A few strands

METHOD
Wash, peel and boil potatoes. Remove from water and mash immediately. Chop nuts properly. Heat little ghee in a pan. Fry nuts in the ghee. Pound green cardamoms. Wash and soak raisins. Dissolve saffron in 3 tbsp warm milk. Heat ghee in a thick bottomed pan. Add mashed potatoes. Fry on low heat. Add saffron. Cook till ghee starts oozing. Add sugar, nuts and cardamom powder. Fry till sugar is dissolved.Remove in a serving tray. Garnish with warq and nuts. Serve hot.

BADAM KA HALWA
INGREDIENTS
Almonds Sugar Cashewnuts Saffron Cardamom Powder Edible Camphor Ghee 250 gms 500 gms 25 gms A few strands 1 gm 3 crystals 250 gms

METHOD
Soak the almonds in water. Keep for overnight. Blanch and grind the soaked almonds to a fine paste. Mix sugar in water and make a thin syrup. Mix almonds paste in sugar syrup. Dissolve saffron in a little warm milk. Heat a little ghee in a pan. Add almond paste and syrup. Cook on medium heat. Keep stirring. Add remaining ghee by adding 1 tbsp ghee at a time. Cook till the mixture gets thick. Add saffron, camphor, cashewnuts and cardamom powder. Cook till the mixture leaves the sides of the pan. Remove in a greased tray. Decorate with silver warq and rose petals. Serve hot or cold as desired.

GUJIYA
INGREDIENTS
Refined Flour Ghee Salt Water For Stuffing : Khoa Powdered Sugar Desiccated Coconut Cashewnuts Almonds Raisins Green Cardamom Ghee for Frying A Gujiya Mould 500 gms 350 gms 50 gms 25 gms 25 gms 25 gms 10 nos 1000 gms For molding gujiyas 500 gms 75 gms A pinch For kneading

METHOD
Chop Cashew nuts and Almonds properly. Grate khoa. Sieve the flour and salt together. Pound nutmeg and cardamoms. Place a heavy bottomed pan on a medium flame. Fry grated khoa till light pink color. Remove from the fire. Add Powdered Sugar, Desiccated Coconut, Raisins and Green Cardamom. Keep aside to cool. Rub the 75 gms ghee into the sieved flour. Knead a tight dough. Add water as required. Cover it with a moist cloth. divide the dough into lemon sized balls. Roll the ball into a thin round of 4" diameter. Spread it in the greased gujiya mould. Fill one side of the mould with one tablespoon of filling mixture. Moisten the edges and fold one side of the round over the other. Make all the gujiyas like this. Heat ghee in a deep bottomed pan. Fry gujiyas on a medium to low flame till golden yellow color. Drain and remove on a kitchen paper. Cool and store in an air-tight container. Use as and when required.

KHAJOOR KA HALWA KADDU KA HALWA

INGREDIENTS
Wheat Flour Pumpkin Soft Seedless Dates Sugar Ghee Ghee Rose Water Cardamom Powder Cardamom Powder Cashewnuts Saffron Raisins Sugar Silver Warq 400 gm. 1500 gms 400 gm. 250 gms 1 1/2 cup 200 gms 1 cup 1 gm 1 tspn 50 gms 1/2 tspn 25 gms As Required 1 no

INGREDIENTS

METHOD
Soak saffron in 1 tspn. milk. Fry the wheat flour in a large pan on slow fire. Stir constantly. Cook until it turns golden Peel, washAdd andghee grategradually pumpkin.so Heat little ghee properly in a flat bottomed pan. Fry till cashew nuts for time. the Stir in colour. that it mixes with the flour. the mixture issome brown and Soak aromatic. raisins and keep aside. Heat ghee in a pan. Fry grated pumpkin till almost cooked and mashy. Add sugar and in rose water and chopped seedless dates. Add sugar as required. Mix well so there should no lumps remain. Add cardamom powder. Keep till ghee oozing out. Cook it becomes translucent andhot dry. off the powdered cardamom andstirring saffron. Stir for starts 5 minutes. Garnish withtill chopped dates on top. Serve inSwitch small bowls. fire. Add raisins and cashew nuts. Stir well. Garnish with silver warq. Serve hot or cold.

METHOD

KHEER LAUKI KA HALWA

INGREDIENTS INGREDIENTS
Milk Marrow Rice Milk Sugar Ghee Cardamom Powder Sugar Pistachio Nuts Cashew Nuts Raisins Raisins Cashewnuts Cardamom Powder Almonds Rose Water Ghee Silver Warq 1600 gms mls 1000 50 gms 1000 mls 200 gms gms 100 1 gm 500 gms 10 gms nos 50 15 gms gms 50 25 gms 2 gms 50few gms A drops 15 gms 1 no

METHOD

1. Peel, wash and grate marrow, soak in little lime water for 15 minutes. Drain and wash it well.

METHOD

2. Heat milk and reduce it to 300 mls. Wash and soak rice. Blanch almonds and cut into slivers. Fry cashew nuts and keep aside. Soak raisins. Heat ghee 3. Fry cashewnuts. in a pan. Fry rice lightly. Add milk. Boil milk and rice. Cook on slow fire till well mixed and reduced to half the Cooking : quantity. Keep stirring to avoid bottom sticking. Add cardamom powder, sugar and raisins. Simmer for 5 to 7 1. Heat 200 mls of water and boil grated marrow, when marrow is almost minutes. Put it into a serving bowl. Garnish with nuts and silver warq. Serve hot or cold. cooked, add ghee and reduced milk, simmer it for some time. Add raisins. 2. Add sugar and cardamom powder. Simmer on slow fire till moisture dries up. 3. Sprinkle little rose water before serving. Serve hot or cold, garnished with cashewnuts. Note : You can use 300 gms Khoa instead of milk. Preparation Time : 1 hour Cooking Time : 30 minutes

MALPUA
INGREDIENTS

For Batter : Flour Semolina (Super Fine) Curd Water Sugar Ginger Powder Baking Powder Milk Saffron Green Cardamom Powder Ghee For Syrup : Sugar Water 250 gms 250 mls 200 gms 50 gms 125 gms 100 mls 50 gms 2 gms 5 gms 100 mls A few strands 2 gms For frying

METHOD
Make a syrup with sugar and water of 2 thread consistency. Keep aside to use later. Sift flour and baking powder together. Mix curds and water in a bowl. Add flour and sugar. Add saffron and cardamom powder. Add Semolina and Ginger Powder. Make batter of pouring consistency. Add milk to adjust the consistency. Cover and keep for 2 hours. Heat ghee in a flat pan. Put a ladleful of batter in the pan. Swirl the pan so that the batter forms a round shape. Fry both sides until golden brown. Dip in the sugar syrup and take out immediately. Make all the malpoas in the same way. Serve hot or cold as desired.

MUNG KI DAL KA HALWA MOTICHUR KE LADDU

INGREDIENTS INGREDIENTS
MungFlour Flour Gram Water Ghee Ghee Sugar Sugar Khoa Baking Powder Cardamom Powder Soda Bicarbonate Saffron Yellow Colour (Edible) Cashewnuts Saffron Soaked in Little Water Almonds Cardamom Powder Silver Warq Melon Seeds Water Green Colour Water For Batter Silver Warq 200 gms 250 gms 100 mls 250 gms For deep frying 400 gms 200 gms 250 gms 5 gms 2 gms A pinch 20-25 strands A few drops 50 gms 10-12 strands 50 gms 1 gm 1 no 10 gms 500 mls A few drops 225 to 250 mls 1 no METHOD

Sieve mung flour. Make a sugar syrup with 500 mls water. Grate khoa. Dissolve saffron in hot water. Heat ghee in a deep bottomed pan. Add flour. Fry on a medium fireMETHOD till it turns pink in colour and ghee separates. Add sugar syrup. Cook on slow flame. Add grated khoa, cardamom powder and nuts. Cook the mixture on slow flame. Keep stirring to avoid sticking. Add saffron when water dries up. Mix well. Switch off the fire. Transfer halwa into a serving bowl. Sieve the with gram flour, baking powder and soda bi-carbonate. Add 225 mls water and make thick batter. Keep aside. Garnish dry fruits, cardamom and the silver warq. Serve Hot. Mix sugar and 100 mls water. Add saffron and cardamom powder. Make sugar syrup of 2 thread consistency and keep it warm. Beat the besan batter well and divide the batter into one large and one small portions . Add little yellow colour in the large portion. Beat it well. Add little green colour to the small portion. Beat it well. Heat ghee in a deep bottomed pan. Put besan batter in the hot ghee through a perforated spoon. Hold perforated spoon in one hand and rub the besan on the perforated spoon with other hand so that batter falls in tiny droplets. Tap the handle of perforated spoon on the edge of pan and make the mixture fall through. Fry the droplets till golden brown. Take out the fried boondi with another perforated spoon. Finish both the batters in the same manner. Put fried boondi in warm sugar syrup. Add melon seeds and mix well. Make 12 small balls by pressing tightly with your palms, when sugar syrup is almost absorbed and boondi is cold enough to handle. Cool and garnish with silver warq. Serve at room temperature.

SHRIKHAND
INGREDIENTS
Curds Powdered Sugar Green Cardamom Powder Saffron Milk Nutmeg Chiroli 500 gms 200 gms 1 gm 6 strands 30 mls 1/4 no 10 gms

METHOD
Put curds in a muslin cloth and hang it at least for 4 to 5 hours. Pound cardamom and nutmeg to a fine powder. Soak saffron in luke warm milk and keep aside. Pass hung curd cheese through a sieve to break the lumps and to get fine paste. Add powdered sugar and mix well. Add saffron, cardamom and nutmeg powder. Mix well. Mix half of the chiroli. Keep the dish in refrigerator to cool. Garnish with chiroli and saffron. Serve cold.

Relish the authentic flavour of Bengal as we bring delectable Sandesh for you on this 'Bong Special Saturday'. Enjoy! Go through the recipe below: Preparation Time: 5 mins Cooking Time: 30 mins To serve: 10 Ingredients: MILKMAID Sweetened Condensed Milk - 1 tin (400g) NESTL EVERYDAY Dairy Whitener - 2 heaped tbsp Paneer - kg Powdered sugar - 2 tbsp Maida - 1 heaped tbsp Method: 1. Blend all the ingredients to get a smooth paste (Use a mixer). Heat the mixture in a karahi. 2. Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry enough. 3. Pour onto a greased plate and cool, cut into desired shapes. Variations For Kesar Sandesh, blend tsp. of kesar soaked in tsp. water with all ingredients in step 1. For Mango Sandesh, add tsp. Mango flavour and 2 to 3 drops of yellow colour to the mixture after the mixture is cooked & dry. Mix well and pour onto a greased plate and cool Celebrate the win of good over evil as we bring to you delicious Paatishapta to celebrate Bijoya Dashmi this year. Enjoy! Preparation time: 10 mins

Cooking time: 20 mins Makes: 16 Serves: 16 Ingredients : MILKMAID Sweetened Condensed Milk - tin (200 g) Coconut, grated - 1 cups (105 g) Cashew nuts - 10, chopped Raisins - 2 tbsp, chopped Maida - 1 cup (80 g) Rice - 4 tbsp, soaked (60 g) Soda bicarbonate - A pinch Water - To make a thin batter Ghee For making the paatishapta Method : 1. Mix MILKMAID, coconut, cashew nuts and raisins and keep aside. 2. Grind the soaked rice to a smooth paste in a mixie, then mix in maida, soda bicarbonate and water to make a thin batter. 3. Heat a non-stick frying pan, smear a little ghee, pour a ladle (approx 3 tbsp) of the batter and quickly swirl the pan around to spread evenly. 4. When it turns golden brown, place a little of the MILKMAID-coconut mixture at one end and roll over to the other side. Remove from pan and serve hot.

Tips Free Tuesday today and we have this amazing tip for cookie lovers. For cookies, corn starch & water are great replacements of eggs. For each egg or egg white, mix 2 table spoons of water & 1-1/2 teaspoons of corn starch.
There are few places where Puja is celebrated with more enthusiasm, glamour and gusto than in Bengal. And thats why we are sharing amazing Bengali dishes all this month in Bong Special Saturdays! Lets have all the Bengali people here on o ur page like this post to show us where you are! Todays recipe - The yummy and delicious Channar Payesh! Preparation time: 5 mins Cooking time: 15 mins Serves: 10

Ingredients : MILKMAID Sweetened Condensed Milk - 1 tin (400g) Paneer, grated - 500 g NESTLE Milk - 1 litre Cashewnuts, chopped - 3 tbsp Raisins - 3tbsp Elaichi powder - tsp Method :

1. Boil NESTLE milk in a pan, add MILKMAID Sweetened Condensed Milk and mix well. 2. Add the grated paneer, stir well and cook on low flame till the payesh is thick. Add the elaichi powder and mix well. 3. Pour into a suitable sized serving bowl. Decorate with cashewnuts and raisins. Chill and serve.

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Tips Free Tuesday today and we have this amazing tip for ice cream lovers. While making ice cream, make sure the mixture is stirred at constant intervals of 1 1.5 hours during the freezing process. This will ensure a smooth texture.

The crumb - light and moist, the filling - luxurious and the flavours outstanding! On this Cool Cakes Saturday we present to you this super delicious Black Forest Cake. Enjoy! Preparation time: 30-35 mins Baking time: 1 hr Serves: 10 Ingredients : MILKMAID Sweetened Condensed Milk 1 tin (400g) NESTL Classic Milk Chocolate 1 (50g) Butter 100g Maida 175g (1 cup) Cocoa 3-4 heaped tbsp (25g) Baking Powder 1 tsp Soda Bicarbonate 1 tsp Vanilla Essence 1 tsp Aerated soda 1-1/3 cups (200ml)

Tinned Cherries 1 small tin Cream 200g Icing Sugar/Powdered Sugar 2 tsp Method : 1. Grease an 8 diameter baking tin and dust it with flour. Pre heat the oven to 180 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add MILKMAID and beat well. Add the vanilla essence. 2. Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2. 3. Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.