Sweetmeats for Durga Puja

A feast is incomplete without its desserts and sweetmeats. Here we present you with the best of Bengali desserts and sweetmeat recipes. Remember to include them in your menu after your sumptuous Durga puja feast.

Payes | Pineapple Chutney | Kala Jamoon | Sondesh | Rasabara


PAYES

Ingredients :
Milk : 1/4 liter
Sugar : 3 tablespoons
Green Cardamom : 3 pcs
Rice : 100 Gr
Water 4 tablespoon

Preparation :
Boil milk with sugar and cardamom until it turns thick. Add boiled rice (not full boiled) to it. Heat it gently for a few minutes. Add raisins if you like Serve it cold.


PINEAPPLE CHUTNEY

Ingredients :
2 medium pineapples or a can
2 kashmire chillies
1 lime, juiced
1 ginger piece 2" chopped
1 cup sugar
1 teblespoon salt
100 gms dates or dried apricot finely chopped
Large pinch of panch phoron (aniseed, cumin seed, mustard seed,
onion seed & fenugreek seeds)

Preparation :
Heat a teblespoon of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.


KALA JAMOON

Ingredients :
350 gms. khoya (refer feature)
200 gms. paneer
65 gms. plain flour (1/8 cup)
600 gms. sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying

Preparation :
Make 1 string syrup of sugar and water. (refer basic recipe in sweets) Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling lightly between palms. The balls should be half the size of pingpong balls. Heat ghee till slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is exhausted. Drain and transfer to serving dish.


SONDESH

Ingredients :
1 liter milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. corn flour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavor
(eg. green with pista essence)

For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice

Preparation :
Dissolve acid or lemon juice in 1/2 cup warm water Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When whey and water separate completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp. of paneer in a heavy pan and add corn flour. Heat on med. flame stirring continuously for 3-4 minutes. Cool, add to paneer in plate, add sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and corn flour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled in individual paper cups (optional).


RASABARA

Ingredients :
500 grams split peas (Buli Dal),
Slite Salt,
500-700 grams Sugar,
Mustard oil according to the needs.

Preparation :
Take 500 grams split peas (Buli Dal) and steep in the water for sometime. Remove it from the water. Then put it partly with some water and minimum salt into the mixy-machine and grained it like the mud. Take out it from the machine and put it on a big bowl. Burn up the gas. A pan with mustard oil put on the gas. When the oil will hot up properly then the paste of the peas. Cut to pieces and drop the pieces one after another into the hot oil. After some time when it becomes reddish take it off from the pan and put it on a bowl. Take sugars, put it in the water and boil it for sometime. When it becomes thicker then take it down. Now drop the fried pieces of the pea paste in the serum of the sugar. Put it half an hour. Then the Rasabara is made. Now you can distribute to the guests.


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