Bengali Sweets:

1.                                                   Angur Rabri !!


Ingredients:

1 litre milk.
150 gms paneer or A big cup of milk powder.
1 teaspoon of maida.
1/2 spoon of rava (suji).
5 cups of sugar.
1 teaspoon of milk masasla. ( For Decoration).

Method :

Take 1 litre milk & add sugar little, boil it & put the gas in sim position. Mean time, take little panner or milk powder add 1 spoon maida , half spoon rava (suji) , & mix it gently & make small balls. Then take 1 vessel pour 3 cups water half cup sugar & bring it to boil. When it starts boiling, add the angur 1 by 1. Boil this for 20 mins. Once the Angur becomes soft , remove it (Angur) from jeera & add it to the boiling milk. Boil angur 5 mins more in the milk. Then remove from the gas. Garnish with milk masala. Serve it cool. Your Angur rabri is ready.
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2.

                                                       Mishti Dohi (Dahi).

Ingredients:

Milkmaid                                    - 1 Tin.

Milk                                           - 1 Cup.

Curd (Beaten)                            - 1 1/2 Cup.

Cardamom (Elaichi) Powder       -  1 Spoon.

Dry Fruits Powder

(Everest Milk Masala)                - 2 Teaspoon. 

Method:

Mix all the ingredients in 1 vessel. Place 1 big kadai on gas & pour 3 glasses of water. Keep the mixture in the kadai & close the vessel. Close the kadai also with a big plate ( See Photos). Allow them to boil for 25 mins. After 25 mins, switch off the gas & open the lid. See that the mixture becomes like a cake.

 Serve it cool or hot. Better keep it in the fridge & serve it cool. Sweet Mishti Dohi ready.

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3. 

                                                    Rasgulla .

                                          

Ingredents :

1 Litre Milk

1/2 Teaspoon Rava

1/2 Teaspoon Cornflour

1 Teaspoon Sugar 

2 Cups Sugar

6 Cups Water

1/2 Cup Cold Water.

Method :

Remove cream from milk & prepare paneer . Add rava & cornflour to paneer. Knead well till it becomes smooth. Divide paneer into small balls & fill it with sugar. Prepare syrup on high flame. [With 2 cups of sugar & 6 cups of water]. When the syrup starts boiling add panner balls to the syrup. Without covering the vessel, boil it for 5 mins, then boil another 10 mins with 1/2 open lid. Boil further for 2 mins without lid. Switch off the gas. Add 1/2 cup cold water. Keep rasgulla inside the syrup for 7 hours. Add little rose water.