Bangladeshi Sweets, Part-2
1. Sponge Sweet
1 liter of milk mix with 1/2 cup of vinegar and 1/2 cup water.
1/2 cup of sugar and 3 cups of water
Cook the milk on stove. When the milk gets blooms , close the oven. Mix vinegar with the milk and keep stirring it a little. When the green water separates from the milk, then take chana. Now put 1 cup of water in the pans .
Now keep chana in a clean cotton cloth for water fall. After that makes some small balls with hands.
Make syrup with water with sugar. Reduce flame when it blossoms.
When the syrup will be blooms then add the balls. Cook on high flame and cover it. After a while, stirring with a big spoon. Keep aside for 20 to 22 minutes on medium flame. Now remove from heat and now completely makes it.
2. Cream Jam Sweet
Chana 1/2 cup
Mawa 1/2 cup
Flour half cup
One tablespoon of ghee,
1/4 teaspoon of baking soda
Food color (red) little
1 cup of cream
1 cup of ghee
Oil 1 cup (for syrup)
4 cups of sugar
7 cups of water
half cup of liquid milk
Rose essence for making cream (little)
3 tablespoons butter
1 cup of milk
First make the syrup by using sugar and water. After that,mix milk and cut off the dirst with milk and keep it aside.
Then mix flour and ghee together.
Mix baking soda on one teaspoon of water and red colour mix with flour and mix well. Now makes blackberry shape.
Melt butter and beat it well with milk. Then put it in the fridge and make cream.
Now oil and ghee heat together in a pan and fry blackberry on low medium flame. When it fully fried it will be swept. Then keep on hot syrup and cover it . Cook for 15-20 minutes.
Then remove from heat.
Take a cup of hot water and soak it for four to five hours and lift it from the syrup.
Now with the knife, cut the length and put the cream.
3. Kheer Kadam
Milk 1 litter
500 gm Maowa
Sugar 2 cups
Powdered sugar as needed
Powder milk as needed
Red food color a pinch
2 tablespoons of vinegar
1st step for Rosgolla
– Keep burning milk in a pan . After that, add 1-2 tablespoons of vinegar and prepare chana by milk. Then wash this chana with a thin clean cotton cloth and wash it thoroughly with water so that the vinegar does not smell. Then keep it on a thin cloth and keep it for water fall.
Then add food color on this and mix well. Makes small balls.
Now heat this ball with syrup. Makes it rosgolla.
Now rosgolla remove from syrup.
After that, add one more cup of sugar to the syrup and make the syrup thick. When the syrup becomes thick, take the rosgolla again and heat for 5 minutes. Now remove from heat.
Then let it cool down in the half-hour . If it is cold, then rosgolla take out this pan and keep a spreading plate. Then add 2-3 tabspoon of powder sugar with maowa and mix well. Then it mix with rosgolla .
Now rosgolla mix with powder milk and keep a spreading plate. Keep it refrigerator .
Part-1 recipe link