Gokul Pithe

Ingredients:

Refined flour -1cup
Sugar - 1 cup
Khoya - 1 cup
Fresh desiccated coconut - 2 cups
Jaggery - 1 cup
Cardamon powder - 1/2 tsp
Saffron - 1 pinch
Ghee - 1 tbsp
Water
Oil for frying

Recipe:

 

1. Heat one tbsp of ghee in a pan. Add freshly grated coconut, jaggery and khoya in it. Also add cardamon powder and saffron to it. Saute it well for 5 minutes.

2. As shown in below picture, make a paste of refined flour and water in a bowl.
3. Heat some oil for deep frying in a pan.
4. In another pan add sugar, water and make a 2 thread consistency sugar syrup.
5. Make small shape 'Pithes' as shown in picture.
6. Cover these Pithes with refined flour batter and add it in oil for deep frying.

7. Once Pithes are golden brown, remove them from oil and add it in sugar syrup for10 minutes.
8. Garnish Gokul Pithes with sliced almonds and pistachios. Gokul Pithes are ready to eat.

Amrakhand

Amrakhand is an Indian sweet made from hung yogurt and mango pulp.

Ingredients:

Greek yogurt = 1 kg
Mango pulp = 500 grm
Powder Sugar = 350 grm
Mixed dryfruits = 1 tblsp
Cardamon powder = 2 tsp
Saffron = 1 tsp
 Salt a pinch

Recipe:

 

1.Tie Greek yogurt in muslin cloth and hang it overnight to drain all water from it.

2. Remove hung yogurt in a bowl.

3. Add mango pulp to it and mix well. There should not be any lumps in yogurt.

4. Add powder sugar in it and mix well again. You can adjust the sugar as per your taste.

5. Add mixed dry fruits, saffron, cardamon powder and pinch of salt. Mix well.
6. Cover the bowl and refrigerate for 2-3 hours.

7. You can serve it with puri, roti or just as it is.

Tip:

1. If mango pulp is not available you can use fresh mango.

2. You can also add mango pieces in it.

 

Daab Chingri

Hello friends,

Today I am posting a Bengali recipe called 'Daab Chingri'. 'Daab' means tender coconut and 'Chingri' means prawns. That makes prawns cooked in tender coconut.

Ingredients:

Tender coconut - 2 nos
Prawns - 500 grams
Onion - 1 cup sliced
Cashew nuts - 7-8 nos
Poppy seeds - 2 tbsp (soaked in water for 1 hr)
Mustard seeds - 2 tbsp (soaked in water for 1 hr)
Green chilly - 3 nos
Garlic - 3 nos
Ginger - 1/2 inch
Mustard oil - 2 tbsp
Panchforan - 2 tsps (Mixture of Cumin seeds, fenugreek seeds, nigella seeds, mustard seeds and fennel seeds)
Turmeric - 1 tsp
Asafetida - 1/2 tsp
Wheat / refined flour - 1 cup
Salt as per taste

Recipe:

1. Scrap tender coconut and water from the coconut. Keep the coconut cover for further use.

2. Heat 1 tbsp mustard oil in a pan. Add sliced onion, ginger and garlic in it.
3. Saute it for 2 minutes. Add soaked poppy seeds and mustard seeds in it. Mix well.
4. Fry this for 2-3 min, then, add half of the tender coconut to it. Mix well.

5. Make a smooth paste of it. Use coconut water to bring it to the correct consistency.

6. In a bowl add prawns and apply little turmeric, asafetida and salt as per taste.
7. Fry these prawns in a pan for 2 minutes.

8. Remove these prawns in a bowl. Add remaining tender coconut, green chilly and onion - cashew paste in it. Mix all well.

9. Take the tender coconut shell. Fill each coconut with prawns mixture add 1 tbsp of mustard oil on it.

10. Cover each coconut and seal it with a dough made from wheat flour or refined flour.
11. Apply  Panch phoron on that dough for garnishing.

12. Preheat the oven at 200 degree Celsius for 10 minutes.
13. Place the two coconuts in oven for baking. Cook it for 30 minutes.

14. After 30 minutes the dough would be cooked.
15. Open the coconut by cutting off the seal. Serve Daab chingri with steamed rice or roti.