how to cook bengali sweet?

Question

please send

Answer 1

Chum Chum


Preparation Time : 25 mins
Cooking Time : 35 mins
Serves / Makes : 17-20 pieces

Ingredients
1 ltr milk
2 1/4 tblsp sooji
1 lime
1 cup sugar
2 cups water
2-3 drops rose essence



Method
Bring the milk to a boil.
Squeeze in one lime slowly till the milk splits. This will form fresh 'chana'.
Place a thin cotton cloth on a vessel whose size is similar to the one in which the milk has been boiled to make chana.
Pour out the chana along with the water into this vessel through the cloth so that the chana filters out of the water. Tie this cloth and then squeeze it so that the water in the chana drains out almost completely.
Put the drained chana in a mixie, add the sooji and churn it for a short while taking care not ot over do it. The sooji should blend well with the chana.
Remove this dough into a plate. Divide it into around 17-20 balls.
Roll and flatten each ball in your hand to give it the shape of a leaf. If you want you can continue to keep it as a flattened ball.
Heat the water in a cooker. Add the sugar, cover with the lid loosely and bring to a boil.
Place 10-12 pieces in the cooker. I have tried in a 6 ltr cooker and managed to do a good job by putting all the 17 pieces in the cooker in one go.
Cook with the whistle on and flame high. Once the whistle starts dancing with the steam, cook for 35 mins on low flame.
When done and the cooker cools off, remove these pieces carefully into a preferably flat bottomed container. Do not pour out the syrup formed in the cooker just now.
For cooking the remaining pieces, add 1/2 cup water into the syrup in the cooker and then bring the water to a boil. Add the remaining pieces in the cooker and this time cook for 25-30 mins.
When cooking of all the pieces is done and they are removed from the cooker and placed in the container, add the essence drops into the syrup in the cooker. Stir it well and then pour out this syrup into the container so that the chum chums are well soaked in the syrup.

User Comments & Tips
The chum chums will get a beautiful fawn colour. For the pieces being cooked from the second lot onwards (if any), water is added and the cooking time is reduced so that the chum chums do not get hard and too dark in colour.
If you find that your chum chums are breaking, then add a little more sooji to the dough and blend it again.

http://www.tarladalal.com/ViewContributedRecipe.asp?recipeid=8021

Answer 2

well im not that expierienced in cakes (just know the old christmas pud and stuff), but i think i can help you with other christmas foods. i live in spain, and here there is a veeery nice thing called turrón, which is this kind of tablet (like a chocolate one) which is very sweet and has almonds in it. its white, for more information, google it. also in spain, we have what is called a "Roscón de Reyes". It's for the Spanish celebration of the Three Kings, and it's like a round croissanty thing with a hole in the middle (its shaped like a ring) and it has sugar and thin almonds on top. Also, it's tradition to have a "sorpresa" hidden inside the roscón, which tends to be a small figurine. whoever finds the sorpresa has to buy the roscón de reyes next year. sorry i can't think of anymore right now, but good luck!!

Answer 3

Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Rasmalai



Method:
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate with pistachios, chill for 2-3 hours and then serve.

Answer 4

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Answer 5

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