Bengali Desserts – sweetrelishh

Gokul Pithe

For The Coconut Filling

For The Batter

For the Sugar Syrup

Yield : 18 – 20

Take a large pan and heat on medium flame.
Add ghee, grated coconut , milk , sugar and jaggery. Stir constantly to prevent burning at the bottom.
Cook on a low-medium flame until the mix comes together in a mass. The process will take 20 – 30 minutes.
Mix sugar , water and lemon juice in a pot and let it boil for 7-10 minutes to get a thick syrup. Keep it warm.
Take a large bowl and mix all dry ingredients under batter. Now add milk gradually and combine with a whisk to create a smooth lump free thick but pourable batter.
In a deep frying pan, heat enough oil.
Now take a small amount of coconut filling , make small balls , then flatten it like a patty.
Now dip it into the batter and fry it on medium heat until golden brown.
Soak it in the warm sugar syrup for 2-3 minutes.
Enjoy Gokul Pithe.

For The Coconut Filling

For The Crepe Batter

For Garnish

Yield : 14 – 16

Take a large pan and heat on medium flame.
Add ghee, grated coconut , milk , sugar and jaggery. Stir constantly to prevent burning at the bottom.
Cook on a low-medium flame until the mix comes together in a mass. The process will take 20 – 30 minutes.
Take a large bowl and mix all dry ingredients under crepe batter. Now add milk gradually and combine with a whisk to create a smooth lump free batter.
Now take a non-stick pan , add oil or ghee , put it in medium flame.
Pour a ladle full of batter and spread it evenly by tilting the pan.
Place the freshly-prepared filling lengthwise at the centre of the circle and roll it up.
Fry till they are light golden brown in color.
Drizzle the crepes with kheer or rabdi and serve warm or at room temperature.

For the Crepe batter

For the pur or stuffing

For the garnish

Take all the ingredients under the crepe batter in a mixing bowl and mix to form a smooth batter.
Make sure there are no lumps in the batter. Once the batter is ready, keep it aside for few minutes.
Melt the chocolate in a bowl over a pan of simmering water ( double boiler method ).
Whip heavy cream until soft peak forms, then gently fold into cooled chocolate using spatula.
Melt chocolate , butter and water together and keep aside.
Now take a non-stick pan , add oil or ghee , put it in medium flame.
Pour a ladle full of batter and spread it evenly by tilting the pan. Fry till they are light golden brown in color.
Remove the crepe from the pan and keep aside to cool down for few minutes.
Place the pur or stuffing lengthwise at the center and roll it from one side.
Drizzle the crepes with chocolate butter and serve chilled or at room temperature.

Mix flour, rava/semolina , fennel seeds, cardamom powder , salt and 1 tbsp sugar and milk to make a batter of pouring consistency and not too thick.
Make sure there are no lumps in the batter. Once the batter is ready, keep it aside for few minutes. Add baking soda and mix well.
Mix sugar , water and lemon juice in a pot and let it boil.
Pour a ladle full of batter into hot oil / ghee fry for 1-2 minutes in medium heat Flip them and fry until golden brown.
Drain the malpuas or pancakes onto the a kitchen towel or paper towel to remove excess oil.
Now soak the malpuas or pancakes into hot sugar syrup for 3-5 minutes. At the time of serving, place malpua on a serving plate , spoon some rabri on top of the malpua.
Hot Malpua’s are ready to serve. Enjoy!

Yield : 30 – 35 dumplings

Rinse and then soak 1 cup of Urad Dal in enough water for at least 5-6 hours.
Drain and grind it to a smooth paste by adding little or no water.
Pour the batter in a bowl , add a pinch of salt, fennel seeds and 1/4 tsp baking soda , and beat it for 5-7 minutes or until fluffy.
Now make sugar syrup. Take sugar , jaggery , water and lemon juice (lemon juice prevent sugar solution from crystallizing) in a pan and boil until sugar is dissolved in water then simmer it for around 10-15 minutes.
In a deep frying pan, heat enough oil to fry the lentil fritters.
Fry the vada or bora till they are a nice crisp golden on both sides.
Soak the fried bora or dumplings in the sweet syrup.
Rosh Bora is ready to serve.