Borhani desserts from Bengali cuisine

 Borhani is one of the species of desserts, origin of Old Dhaka. Almost used in the marriage ceremony in Dhaka and Chittagong. It helps digestion. 

1. Sahi Borhani

Shahi Borhani


Sour yogurt    3 kg

Sweets  yogurt  1 kg

Malai   1 & 1/2 cup

Chestnut 4 tablespoons

Popy seeds paste 1 tabspoon

Mustard powder   2 tabspoons

Salt to taste

Bit salt 1 tabspoon

Mint leaves  paste 2 tabspoon

 Green chilli paste  2 teaspoons

White black pepper powder   1 teaspoon

 Cumin(fried) Powder  1.5 teaspoon

Coriander (Fry) Powder 1.5  tabspoons

Sour yogurt (according to sour)

Amount of water (according to the thickness of the yogurt)

Tamarind paste ( according to it’s sour)


First mix all the spices with two cups of water.
Then pan off the yogurt with thin cloth. Mix  all the ingredients together and mix them very well and refrigerate to cool.
To serve food at the time of meal. It is not good enough at the outside temperature.

Courtesy: রান্না বান্না & recipes


2. Borhani



Sweet yogurt 1 kg
Sour yogurt 1 cup
Malai 1 and 1/2  cup
Amond nut   paste 4 tabspoons
Popy seeds paste   1 tabspoon
2 tablespoons of mustard powder
Salt to taste
Bit salt 1 tabspoon
Mint leaves paste 2 tabspoons
Green chili paste 2 teaspoons or your choice
White Black pepper powder 1 and 1/2  teaspoon
Cumin (fried) powder 1 and 1/2 teaspoons
Coriander (fried) powder   1 and a half tablespoon,
Water (understanding the density of the yogurt) (it will not be thin, not even dense)

Tamarind paste (understood by it’s sour)

Two cups of water should be pan off with  all spices.
All materials must be mixed well or blender together. If needed, add more water.
To serve in cold.

Now you can try to make this desserts and check the authentic taste of this.

See Cauliflower curry recipe from Bengali cuisine

Cauliflower curry




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