mukho's kitchen

Nolen Gurer Rosogolla (Date Palm Jaggery Rosogolla)   Ingredients 1 liter   milk 2 tsp lime juice 250 gm   nolen gur (date palm jaggery) 3 cup water Steps First make Chhana (cottage cheese), boil milk in a pan and turn off the flame. Add lime juice and mix. See that water starts separating from the milk. Your Chhana (cottage cheese) is prepared.Keep it to cool down. Drain  water to get the chhana. Put the chhana on a cotton cloth and squeeze to drain the excess water. ...

Nolen Gurer Rosmalai Though normal rosmalai(made of sugar) is easily available throughout the year in all the sweet stall in Bengal, but only in winter you will find this yummy   nolen gurer rosmalai ,nolen gurer payes,nolen gurer rasogolla,sandesh when the juice is being extracted from the palm tree, and the gur or jaggery   is made from this juice. Preperation Time : 60 Minutes Cooking Time : 60 Minutes   We will make the rasmalai in two step,first we make rasgullas ,then rasmalai Ingredients of Rosmalai For Rosogolla :   1 liter whole milk 3 tablespoons lemon juice 1 cup sugar 4 cups water   For Rosomalai : Full Fat Milk -1 lite...

  Kaju Barfi /Kaju Katli(Cashew Fudge)  Preparation Time :15minutes Cook Time :15 minutes Total Time :30 minutes Ingredients: Cashews 1 cup 1/3 Cup Sugar 1/3  Cup water 1 Teaspoon rose water Ghee 1 Tablespoons preparation:   Grind the Cashews to make course powder.  On a wooden chaki( Wooden Polpat,chakla) , apply ghee and keep ready.  In a heavy bottom pan add sugar and water and make sugar syrup.  Now add cashew powder in the syrup. Keep string until the paste thickens and starts leaving the sides of the pan.  Take it out and knead it for 2-3 minutes and make a dough . Now keep the dough on the wooden chaki & Flatten it .  Keep a silver foil over it and flatten it using rolling pin(belan). Now you can cut with the knife, make square or diamond cuts   serve it after it becomes cool and little bit dry.   

 Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery) Nolan gur ( jaggery) is famous in Bengal, it is made in winter, palm tree juice is made from mesh. The palm juice is also taken raw as tari(Bengali term) But there is no pair of this jaggery in Bengal, and I do not know that it can be found anywhere else in India. Prep Time: 15 mins Cook Time: 35 mins Total Time:50 minutes ingrediants 1/2 cup   gobind bhog rice(mainly available in West Bengal) 1 litre fat milk   ½ cup chopped dates palm jaggery  ( can add more to taste) 1  tej patta ( bay leaf) 2 tablespoons chopped cashews ( optional) 1 tablespoon  cherry - (for garnishing-optional) Procedure Wash the rice and keep aside. Add milk and bay leaf in a heavy bottom pan and bring it to a boil. When the milk starts boiling add  rice to it and start stirring continuously to prevent scalding .  Wait ti...

Sandesh the amazing sweet Sondesh is one of the most popular Bengali Sweets which is made with milk and Sugar or nolenGur.. There are so many verities of sondesh like jol bhora sondesh,   nolengurer sondesh, chocolate sondesh, Kora paker sondesh etc. If you came to Kolkata or anywhere in West Bengal then you have to had these famous sweet, you can get it from some famous sweets shop e.g Nokur,BhimNag,Nalin Chandra and so many countless shop. Sandesh Recipe preparation time 50-60 minutes Ingredients Milk - 1 liter  sugar(Powdered) - 1/3 cup Lemon - 1 Raisins - 15-20 rose water - 1 spoon mould-2 method 1.    First, we  will make chena, so take a pan put milk and bring it to boil .Turn off the flame and add the lemon juice slowly and keep aside while stirring gently. Then allow it to rest for 2 minute,it will be curdled completely when water is separated fully, strain it by the help of a muslin cloth and ha...