A Bengali traditional sweet dishes specially made during Janmashtami.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Shred coconut with the help of boti.
Start by squeezing the palm juice from the palm with the help of a sieve.
In a bowl, add 2 cups refined flour/maida, and 1 tbsp salt mix it carefully without making any lumps. Add water to balance the consistency.
Then add the palm juice and mix them well.
Make a smooth paste.
Take a dekchi and pour 1.5 cups of water, then add the palm juice and mix them thoroughly.
Mix them well. Then take it out in a bowl and start kneading it. At last, you can add 1tbsp ghee for enhancing the flavor.
Keep kneading until the dough is tight.
Take a spoonful of dough and make circles keep doing the same for the rest of the dough.
Then take a waffle bell, sprinkle a little bit of flour, and make the circle in a roti structure.
Soak the bhog rice in the water for 1 hr.
After 1 hr drain the water and wash the rice.
Heat the tawa kadai and put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the ladle.
Put the filling lengthwise at the center of it and roll it. Wait till the color is light brown.
Place it on the plate. Serve hot or cold.
You can pour condensed milk over it before serving.
Heat the tawa and put the chapatis in the tawa.
Wait till the color is light brown on both sides.
Place it on the plate. Serve it hot.
Take a saucepan and pour 1.5 kg of milk and ad 2 bay leaves and 4 cardamoms.
Once bubbling, stir in 1 cup sugar.
Keep boiling the milk, while stirring it continuously, for about 10minutes. During this entire time, the pot should be on medium to low heat.
Add the soaked rice and mix them well.
At regular intervals of 3–4 minutes, be sure to scrape the solids from the bottom and sides of the pot, and incorporate them into the boiling milk. We don’t want our kheer to burn at any point.
Once the milk has thickened such that when you lift some of it on your spoon and drop it, it falls in clumps. Make sure the rice is cooked.
At last, you can add 1tbsp ghee for enhancing the flavor.
Take out the kheer in a plate and let it cool.
Take a small bowl and add the kheer, serve it with the palm dosa and palm roti.