Poila Boishakh is the initial day of the Bengali New Year.
On this day, Bangladeshis from all over the world gather together to celebrate this festival with joy. While rituals are an important part of the celebration, food is what spreads joy and joy. The menu is dominated by a variety of meaty and savory dishes, but what stands out is the wide variety of desserts. Let’s take a look at some of the most extraordinary recipes you can try at home.
Sandesh:
Sandesh is a popular sweet dish from the Indian state of West Bengal, made with paneer (cottage cheese), sugar, and cardamom powder. It is often served as a dessert or snack and is similar to rasgulla but is usually flattened or molded into different shapes.
To make sandesh, the paneer is first kneaded and then mixed with sugar and cardamom powder. The mixture is then cooked on low heat until it thickens and starts to come together. Once it has reached the desired consistency, the sandesh is shaped into small balls or flattened discs and can be garnished with nuts, saffron, or other ingredients.
Sandesh can be enjoyed on its own or as a part of a larger sweet platter. It is also often served during festive occasions like Durga Puja and Diwali
Bangalir channar payesh:
Bangalir Channar Payesh is a popular dessert from the Indian state of West Bengal, made with chana or paneer (cottage cheese), milk, and sugar. It is a type of rice pudding that is very popular in Bengali cuisine and is often served during special occasions and festivals.
To make Bengali Chanar Payesh, the chana or paneer is first prepared by curdling the milk with lemon juice or vinegar, which separates the milk solids from the whey. The chana is then kneaded until it becomes smooth and mixed with sugar to sweeten it.
Next, milk is boiled in a pan with sugar, cardamom powder, and a pinch of saffron until it thickens and reduces in volume. The chana is then added to the milk mixture and simmered until it thickens into a creamy consistency. Finally, the dessert is garnished with chopped nuts and raisins before serving.
Bangalir Channar Payesh is a delicious dessert that is enjoyed by people of all ages. It is rich, creamy, and has a unique texture due to the use of chana or paneer. It is usually served chilled and is a perfect way to end a meal on a sweet note.
Malpua with Rabri
Malpua with Rabri is a popular dessert from the Indian subcontinent, particularly in North India and Bangladesh. It is made with a sweet, deep-fried pancake called Malpua, which is served with a creamy and decadent milk-based dessert called Rabri.
To make Malpua, a batter is prepared by mixing flour, semolina, sugar, fennel seeds, and milk. The batter is then allowed to rest for a few minutes to thicken. Small portions of the batter are then deep-fried in ghee or oil until they turn golden brown and crispy.
Rabri is made by simmering milk and sugar together on low heat until the milk thickens and reduces in volume. It is then flavored with cardamom powder, saffron, and chopped nuts to enhance its taste and aroma.
To serve, the Malpua is placed on a plate, and a generous amount of Rabri is poured over it. The dessert is usually garnished with chopped nuts and dried fruits before serving.
Malpua with Rabri is a rich and indulgent dessert that is often served during festivals and special occasions. It is popular among people of all ages and is a favorite among those with a sweet tooth. The combination of the crispy Malpua and the creamy Rabri makes for a delicious and satisfying dessert experience.
Patishapta
Patishapta is a popular sweet dish from the Indian state of West Bengal, typically prepared during the winter months and especially during the festival of Makar Sankranti. It is a type of thin, crepe-like pancake made with rice flour and semolina and is filled with a sweetened coconut or jaggery filling.
To make Patishapta, a batter is prepared by mixing rice flour, semolina, and a pinch of salt with water to make a thin, smooth batter. In the meantime, a filling is made by combining grated coconut, jaggery or sugar, and cardamom powder.
The Patishapta batter is then spread thinly on a hot griddle or tawa, and a spoonful of the filling is added to the center. The pancake is then rolled up tightly to enclose the filling and placed on a plate. This process is repeated until all the batter and filling have been used up.
Mishti Doi
Mishti Doi is a popular sweet dish from the Indian state of West Bengal, made with milk, sugar, and yogurt culture. It is a type of sweetened yogurt that is thick, creamy, and has a distinct caramelized flavor due to the use of jaggery or sugar during the preparation process.
To make Mishti Doi, milk is first boiled until it thickens and reduces in volume. Jaggery or sugar is then added to the milk and stirred until it dissolves completely. The mixture is then allowed to cool until it reaches room temperature.
Yogurt culture or curd is added to the cooled milk mixture, and the mixture is then transferred to small earthen pots known as matkas. The matkas are then covered and left to set in a warm place for several hours until the yogurt sets and thickens.
Paneer Payesh
Paneer Payesh is a popular dessert from the Indian subcontinent, particularly in the state of West Bengal. It is a type of rice pudding that is made with paneer (cottage cheese), milk, sugar, and flavored with cardamom powder and chopped nuts.
To make Paneer Payesh, milk is boiled in a pan with sugar, cardamom powder, and a pinch of saffron until it thickens and reduces in volume. Paneer is then added to the milk mixture and simmered until it thickens into a creamy consistency. The dessert is then garnished with chopped nuts and raisins before serving.
Paneer Payesh is a delicious and creamy dessert that is enjoyed by people of all ages. The use of paneer gives the dish a unique texture and flavor that sets it apart from other rice puddings. It is usually served chilled and is a perfect way to end a meal on a sweet note.
In addition to cardamom powder and chopped nuts, Paneer Payesh can also be flavored with rose water, cinnamon powder, or nutmeg for a different variation. It is a popular dessert in Bengali cuisine and is often served during festivals and special occasions.
