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Top 5 dishes made from Dry Fruits: Finely Chopped
1 . Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe
Bengali Style: Poddo-Luchi’aur Payesh/Kheer Puri- A Lost Recipe
It’s just kinda Royal Delicacy…A lost recipe from my land & is mostly prepared during the festivities or any special occasions to commemorate the very celebration & also to retrieve & resurface the very Dish for that cause !
Ingredient
1 Cup
Maida/All-purpose flour
1/4 tsp
Salt
1 tbsp
Ghee
1/2 tsp
Green Cardamom Powder: Optional
1/2 Cup
Castor Sugar
1/4 Cup
Dry Fruits: Finely Chopped
1/2 tsp
Green Cardamom Powder
1/4 Cup
Fresh Milk: Boiled and RT
1 Pinch
Cinnamon Powder: Optional
2/3 Cup
Granulated Sugar or To Taste
1 Pinch
Saffron Strands
Cooking instructions
* Step 1
Firstly, boil the milk initially and then reducing the flame try to reduce it a bit (not much though), add in the measured sugar, saffron soaked milk, green cardamom powder & the bay leaf - Once reduced about a quarter of its original quantity- Turn off the flame and let it sit on the hot oven itself (it needs to be warm, when it’s time to dip the prepared Lotus shaped Puris
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Now, to prepare the dough: In a mixing bowl: Add in the aforesaid all the ingredients altogether and knead it to a firm yet a soft, pliable dough- Allow it to rest for about 15-20 mins time post covering it…
* Step 4
While, the dough is resting: Heat up a frying pan or saucepan, over the medium flame add in the above-mentioned all the ingredients that’s suggested for preparing this fillings…Cook it over the medium-low flame until it all well combined & binds together and starts leaving the pan- Let it cool down
* Step 5
Once, we’ve prepared all the 3 main components for this dish- Let’s get started with shaping up & filling in the Lotus Flower Puris👇🏻 On your Rolling Board & Pin or on a clean, hygienic surface in your kitchen platform/work station- Roll out, similar sized puris (We need 2 puris to prepare 1 Poddo-Luchi/Kamal Puri), Do it in batches & not altogether & keep the rest of the dough-lets under a cover to remain moist
* Step 6
Shape it- Each one of them as is shown in the pics…Once a few are prepared- Heat up a frying pan over the medium flame, add in both the cooking oil & ghee together-
Drop in these Lotus shaped Puris 3-4 at a time (depending on the size of your pan/vessel)- Unlike the normal puris- These aren’t fried on the high heat at all & can be fried more than 2-3 at one ☝️ go…
* Step 7
If we fry these on the high heat- It’d be browned in no time & from the inside it may not be properly well cooked and might be extremely khasta types- that might tend to break easily & while dipped into the prepared Kesar Milk/Rabdi, won’t soak it well to be tender & soft- We’re not looking out for such an outcome
* Step 8
Once a batch is done: Strain them on a colander or butter paper/ kitchen towels to soak any excess oil- Now, soak them in the warm milk/kheer (if it’s cold ensure to warm it up well before soaking the Lotus Puris, in it)- Let it soak into the same for at least 20-30 mins time before plating out and serving it- Garnish it your own way, post transferring it to a serving plate or platter
* Step 9
Enjoy this festivities with these extremely decadent and gorgeous looking Sweets/Deserts…To offer to the Lord and also to gift it to your family and friends & other near & dear ones
Note: if there is a photo you can click to enlarge it
2 . Kolkata Special Steamed or Bhapa Rose Sandesh
Kolkata Special Steamed or Bhapa Rose Sandesh
The very name suggests it all...nothing much to talk about...we all know about it...the rest you make it yourself to learn more about it
Ingredient
1 Cup
Condensed Milk
2-4 tbsps
Rose Syrup/Rooh Afzah
1/2 tsp
Green Cardamom Powder: Optional
1 tsp
Rose Water/Essence
2-4 tbsps
Dry Fruits: Finely Chopped
Cooking instructions
* Step 1
First up: Line up the Baking Dish with the butter/parchment paper- if using any Borosilicate Dish, then lining isn’t required- it can be used as is
* Step 2
In the Blender Jar: Add in the prepared Full Cream Milk Chhena: Homemade (it can be grated or roughly mashed with hands to blend it nicely smooth & quickly else, it might take a bit more time to pulse it a few times to ground it first & then get its smooth paste (No water is called for-VVI)
* Step 3
Once the Chhena breaks down a bit & becomes absolutely crumbled- Add in the Fresh Cream, Rose Water, Condensed Milk, Cardamom Powder & Rooh Afzah altogether & blend it all to a thick yet nice & smooth paste/batter
* Step 4
Scrape the edges of the blender a few times while blending- it’d help blend the entire thing very smoothly without forming any lumps in it- Add in the chopped dry fruits aforementioned & again blend it nicely smooth
* Step 5
Now is the good time to pour in this thick nice & smooth & delectable mixture into the baking dish/tray, garnish with some more finely chopped dry fruits, rose petals & tap the baking dish a few times to ensure the trapped air inside is, released
* Step 6
On the oven, over the high flame: Put the large heavy saucepan with its lid on & some water added into it & a small trivet is placed inside it, on which we’d require to place the baking dish for the steaming purpose (Ensure, that the water inside it is sufficient to complete the entire steaming cycle & not overly filled in)
* Step 7
Cover the Baking Dish with the aluminium foil, tightly- ensuring that the water doesn’t get into it...once the water starts bubbling in the large saucepan/vessel- Reduce the flame to the lowest possible- Place the baking dish onto the trivet very carefully & cover the pan
* Step 8
Allow it to be cooked/steamed for at least 25-30 mins time- Once done turn off the flame & let it sit on the hot oven & as is until it cools down to the RT & then taken out of the saucepan/vessel to be checked very gently & carefully- As in how it looks like now
* Step 9
Once its cooled down completely- Put it inside the freezer for at least 1-2 hrs time & then, bring it to the slightly chilled mode to be de-moulded, onto a separate plate/dish....
* Step 10
Slice it very gently & carefully according to your choice of shapes & sizes...And, this time, let it get chilled in the fridge until its serving time to be served as the most delectable chilled Indian deserts...
* Step 11
This particular recipe is named as in the ice cream sandesh & it does equally tastes alike, completely melts in the mouth...& is to be had or relished absolutely chilled much more than it’s done as in the RT, alike rest all normal Sandesh recipes & that’s what makes it absolutely unique & different than rest all other types
* Step 12
E-N-J-O-Y...This immensely decadent STEAMED ICE CREAM SANDESH- In the Rose Flavours...
Note: if there is a photo you can click to enlarge it
3 . Instant Kiwi Shrikhand
Instant Kiwi Shrikhand
Kiwi aids in the great source for the clearance of our digestive tract...& the recurrences of the undue constipation...
Enhances immunity power...
Controls the levels of the LDL Cholesterol- that’s also known as the bad cholesterol in the Human Body...
Helps in controlling the Anemia...
Helps in the Fetal Development, if consumed during the pregnancy as in the balanced diet...
And, so on...
Google Friend- Is the best suited answer to this 💁♀️
Ingredient
1/8 tsp
Salt
1.5-2 Cups
Hung Curd
1-2 tbsps
Honey or As Required
1/8 Cup
Dry Fruits: Finely Chopped
Cooking instructions
* Step 1
Well whisk/beat the Hung Curd with a balloon whisker until completely aerated & fluffy
* Step 2
Now, mix it with the puréed kiwi mixture & again whisk it all well together until nicely combined & fluffy & aerated enough
* Step 3
Pour/Dish out in the serving platter or bowls...Garnish it as per your taste... Refrigerate it for about 3-4 hrs time before serving it absolutely chilled...ENJOY
Note: if there is a photo you can click to enlarge it
4 . Oats Maggi Custard Kheer
Oats Maggi Custard Kheer
A Must Try.
Ingredient
500 gms
Fresh Milk Full Cream Boiled
1/4 Cup
Sugar
2 tbsp
Custard Powder
1/8 tsp
Salt
1/2 tsp
Green Cardamom Powder
1/4 Cup
Dry Fruits Finely Chopped
Cooking instructions
* Step 1
In a saucepan: Boil the milk, with 1-2 tsp green cardamom powder, boil it until it reduces a bit than its original quantity, lower the flame & allow it to cook for another 6-8 mins time, keep aside about 1/4-1/3 Cup of the same milk to dilute the custard powder
* Step 2
Then, add in the Maggi Noodles without its Masala inside the same (that can be used later on, in any other dishes or preparations) & let it cook along with the milk until absolutely soft & mushy & well combined with it
* Step 3
Keep ready & handy: The diluted & well whisked set aside milk & custard powder- set aside.Now, add in the sugar to it & mix it well until nicely combined
* Step 4
Once the sugar is dissolved completely & the milk mixture is quite reduced & thickened- This is the right time to add in the milk-custard mixture & mix vigorously well enough to avoid any lumps in it
* Step 5
Turn off the flame flame & immediately pour it out into the serving platter wherein it’d be served- Garnish, with some more chopped dry fruits & fresh fruits.Dry Fruits, finely chopped can be used in the making of the kheer as well
* Step 6
Toppings can be varied & versatile.post that, refrigerate the same for at least, 4-6 hrs time before serving it.It’s amazing to be had completely CHILLED
* Step 7
Relish this DELISH It’s a very delectable & decadent dish & a must try for ALL.
Note: if there is a photo you can click to enlarge it
5 . Shahi Toast ka Tukda Without Frying
Shahi Toast ka Tukda Without Frying
This recipe isn’t less than any Royal or Mughlai Dessert indeed !!!
This one’s very easy to make & also tastes absolutely decadent & flavourful & unique & most importantly, it’s loved & appreciated by all...
Also that, it’s prepared in a jiffy
Ingredient
1 Cup
Sugar
1/2-1/3 Cup
Water (RT)
A few
Saffron Strands
1/4 Cup
Dry Fruits: Finely Chopped
Cooking instructions
* Step 1
In a pan: Add in the measured sugar & water & mix well with a wooden spoon/spatula until the sugar dissolves well- Heat should be medium-high
* Step 2
Keep the Toast/Rusk Biscuits ready & handy...The sugar syrup should be thin enough & not of any strings at all...mix in it the green cardamom powder or the kewra water & the saffron strands
* Step 3
Mix everything well together until nicely combined, turn off the flame and then, gently dip well & immerse & soak the toasts into the syrup well in order to make it a bit softer
* Step 4
Coat both the sides of it evenly, all along with the very sugar syrup...Then, gently take it out to the serving platter
* Step 5
Pour in some Rabdi or whipped Vanilla Cream/Butter cream or Ice Cream to it...Garnish with the chopped nuts, dry fruits or even fresh fruits or anything similar of your choice
* Step 6
Enjoy your SHAHI TOAST/TUKDA....As us or CHILLED....& Chillax 😇🤤😋
Note: if there is a photo you can click to enlarge it
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