6 easy bengali milk desserts | indian milk based sweets | bengali dessert recipes | milk sweets
Recipes in this Video
Originating from the Indian subcontinent, Rasmalai is a beloved dessert made from soft paneer discs soaked in sweet, flavored milk. Traditionally served during festivals and celebrations, it symbolizes hospitality and joy. Today, variations can be found across the globe, with adaptations that cater to different tastes and dietary preferences.
Ingredients
- ●milk
- ●sugar
- ●cardamom
- ●saffron
- ●rose water
- ●lemon juice
- ●chopped nuts
- ●water
- ●cornstarch
- ●cream
Instructions
- 1Boil milk in a large pot over medium heat, stirring frequently until it reduces by half.
- 2Add lemon juice to the milk and stir until it curdles, then remove from heat.
- 3Strain the curds through a muslin cloth to separate the chenna from the whey.
- 4Knead the chenna until smooth and form into small discs.
- 5Boil water with sugar to create a syrup, adding cardamom for flavor.
- 6Gently add the chenna discs to the boiling syrup and cook until they double in size, about 10 minutes.
- 7Remove the discs and let them cool in the syrup.
- 8In another pot, boil milk with saffron and sugar until thickened, stirring constantly.
- 9Add rose water to the thickened milk and mix well.
- 10Place the cooled chenna discs in a serving dish and pour the saffron milk over them.
- 11Garnish with chopped nuts and refrigerate for a few hours before serving.
Ingredient Alternatives
sugar
Healthier: stevia
Cheaper: jaggery
Stevia reduces calories while jaggery offers a unique flavor.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is dairy-free and adds a tropical taste.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric is a cost-effective color substitute.
chopped nuts
Healthier: seeds
Cheaper: dried fruit
Seeds provide crunch and are often less expensive.
Techniques
Equipment
Also Known As
Bhapa Doi, originating from the Bengali cuisine of India, is a traditional steamed yogurt dessert that showcases the region's love for dairy. This dish is often prepared during festivals and special occasions, symbolizing celebration and hospitality. Its creamy texture and delicate flavors have made it a beloved dessert not only in India but also among those who appreciate Indian sweets worldwide.
Ingredients
- ●yogurt
- ●condensed milk
- ●cardamom powder
- ●saffron strands
- ●water
- ●rose water
- ●sugar
- ●pistachios
- ●almonds
- ●salt
Instructions
- 1Preheat the steamer or a large pot with water over medium heat.
- 2In a mixing bowl, combine yogurt and condensed milk until smooth.
- 3Add cardamom powder, saffron strands, and a pinch of salt to the yogurt mixture.
- 4Stir in rose water and mix well to incorporate all ingredients.
- 5Pour the mixture into a heatproof dish or ramekins.
- 6Cover the dish tightly with aluminum foil to prevent water from entering.
- 7Place the dish in the steamer and steam for 30-35 minutes until set.
- 8Remove the dish from the steamer and let it cool to room temperature.
- 9Chill the Bhapa Doi in the refrigerator for at least 2 hours before serving.
- 10Garnish with chopped pistachios and almonds before serving.
Rasgulla, originating from Bengal, is a beloved Indian sweet made from chhena (curdled milk). Traditionally served during festivals and celebrations, it symbolizes joy and hospitality. The dish has gained international fame, with variations emerging across regions, including the popular 'Rasgulla' and 'Roshogolla' names.
Ingredients
- ●chhena
- ●sugar
- ●water
- ●cardamom
- ●rose water
- ●lemon juice
- ●milk
- ●cornstarch
Instructions
- 1Boil milk in a large pot until it comes to a rolling boil.
- 2Add lemon juice gradually to curdle the milk, stirring gently.
- 3Strain the curdled milk through a muslin cloth to separate the chhena from the whey.
- 4Rinse the chhena under cold water to remove the acidic taste.
- 5Squeeze out excess water from the chhena and knead until smooth and pliable.
- 6Form small balls from the kneaded chhena, ensuring they are smooth and without cracks.
- 7Prepare sugar syrup by boiling sugar and water together until fully dissolved.
- 8Add cardamom and rose water to the syrup for flavoring.
- 9Gently drop the chhena balls into the boiling syrup, ensuring they have space to expand.
- 10Cook the balls in the syrup for about 10-15 minutes until they double in size.
- 11Remove from heat and let the rasgullas cool in the syrup before serving.
Ingredient Alternatives
sugar
Healthier: stevia
Cheaper: jaggery
Stevia reduces calories, while jaggery offers a unique flavor.
chhena
Healthier: tofu
Cheaper: paneer
Tofu is lower in fat, while paneer is often more accessible.
Techniques
Equipment
Also Known As
Rajbhog is a traditional Indian sweet often prepared during festivals and special occasions, symbolizing celebration and joy.
Ingredients
- ●2 cups paneer (cottage cheese)
- ●1/2 cup sugar
- ●1/4 cup all-purpose flour
- ●1/4 tsp cardamom powder
- ●1/4 tsp saffron strands
- ●1/4 cup milk
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●2 cups water
- ●1/2 tsp rose water (optional)
Instructions
- 1In a mixing bowl, crumble the paneer and add sugar, all-purpose flour, cardamom powder, baking powder, and salt. Mix well until combined.
- 2Knead the mixture into a smooth dough. If the dough is too dry, add a little milk to achieve the right consistency.
- 3Divide the dough into small balls (about the size of a golf ball).
- 4In a saucepan, bring 2 cups of water to a boil. Add the saffron strands and rose water (if using) to the boiling water.
- 5Carefully drop the paneer balls into the boiling water. Cover the pan and let them cook for about 10-12 minutes until they double in size.
- 6Once cooked, remove the balls from the water and let them cool.
- 7In a separate pan, prepare a sugar syrup by boiling 1 cup of water with 1 cup of sugar until it reaches a one-string consistency.
- 8Add the cooked paneer balls to the sugar syrup and let them soak for at least 30 minutes.
- 9Garnish with chopped nuts before serving.
- 10Serve warm or chilled as a dessert.
Equipment
Kalakand is a traditional Indian sweet originating from the northern regions, particularly popular during festivals and special occasions. Made from fresh chenna (curdled milk), it embodies the essence of Indian sweets with its rich flavor and soft texture. Over the years, Kalakand has gained popularity beyond India, inspiring various adaptations and versions in different cultures, yet it remains a beloved treat in its authentic form.
Ingredients
- ●milk
- ●lemon juice
- ●sugar
- ●cardamom powder
- ●ghee
- ●chopped nuts
- ●saffron strands
- ●rose water
Instructions
- 1Boil milk in a heavy-bottomed pan over medium heat until it reduces by half.
- 2Add lemon juice gradually, stirring continuously until the milk curdles.
- 3Strain the curds through a muslin cloth to separate the whey.
- 4Transfer the curds back to the pan and add sugar and cardamom powder.
- 5Cook the mixture on low heat, stirring constantly until it thickens and leaves the sides of the pan.
- 6Grease a plate with ghee and pour the mixture onto it, spreading evenly.
- 7Sprinkle chopped nuts and saffron strands on top, pressing them gently into the mixture.
- 8Allow it to cool at room temperature for a few hours until set.
- 9Cut into squares or desired shapes and serve.
Ingredient Alternatives
sugar
Healthier: jaggery
Cheaper: brown sugar
Jaggery is less processed and adds a unique flavor.
milk
Healthier: almond milk
Cheaper: powdered milk
Almond milk is lower in calories, while powdered milk is cost-effective.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil provides a dairy-free option, while butter is less expensive.
chopped nuts
Healthier: seeds
Cheaper: dried fruits
Seeds offer a nut-free alternative, and dried fruits are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup moong dal (split yellow lentils)
- ●1/2 cup rice flour
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●1/2 cup water (for batter)
- ●1 tbsp oil (for greasing)
- ●1/4 cup grated coconut (optional)
- ●1/4 cup chopped coriander leaves (optional)
Instructions
- 1Soak the moong dal in water for 4-5 hours or overnight.
- 2Drain the soaked moong dal and blend it into a smooth paste, adding a little water if necessary.
- 3In a mixing bowl, combine the moong dal paste, rice flour, salt, turmeric powder, and cumin seeds. Mix well to form a batter.
- 4If using, add grated coconut and chopped coriander leaves to the batter and mix well.
- 5Heat a steamer or a large pot with water and bring it to a boil.
- 6Grease a steaming tray or plate with oil.
- 7Pour a ladleful of the batter onto the greased tray, spreading it evenly to form a thin layer.
- 8Place the tray in the steamer and cover it. Steam for about 10-15 minutes or until the pitha is cooked through.
- 9Remove the tray from the steamer and let it cool slightly before cutting into pieces.
- 10Serve warm with chutney or sauce of your choice.
Equipment
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