Kini's Kitchen

Bhapa Doi is a traditional Bengali sweet prepared with milk and curd. Bhapa means steamed or baked  Doi means curd / yoghurt.This tastes delicious when served chilled.  INGREDIENTS: 1/2 cup milk 1/3 cup+ 2 tblsp sugar 1/2 cup fresh thick curd or hung curd 1 tsp corn flour 1/2 tsp elaichi/ cardamom powder PROCEDURE: In a pan put 2 tblsp sugar and heat it until it caramelises.Do not stir,only swirl the pan around. Once the sugar melts and turns brown in colour, add 3 -4 tsp of milk , mix well  Add the remaining milk,sugar and let it boil for 10 mins, turn off the flame Mix corn flour with the curds, whisk it till it becomes smooth  Once the milk,sugar mixture comes to room temperature  mix it with curd and corn flour mixture. Mix till both the mixtures are combined well. Add cardamom powder and mix. Put the mixture in any container, cover the container with aluminium foil and steam it in a steamer for 10 mins Turn off the flame and ...

Kheer kadam is a Bengali sweet.Here saffron flavoured rasgullas ,layered with soft mava/ khoya is coated with roasted  coconut. But I tried it with a small twist using home made juicy gulab jamoons in place of rasgullas. INGREDIENTS:  15 Mini gulab jamoons  2 cups khoya/ mava  2 tblsp milk 3 tblsp powdered sugar 2 tsp coconut powder PROCEDURE: Grate khoya finely and mix sugar powder, coconut powder with it. Add little milk as required to get the right consistency ,cook the mixture on high heat for 2-3 mins  Cool the mixture ,devide into 15 equal portions Make balls,slightly flatten the balls in the center and place the jamoon in it Cover the jamoon with khoya completely and make fine balls Store refrigerated.

Special thanks to Master chef Sanjeev Kapoor for this recipe !! INGREDIENTS: 10cups milk 8 tsp white vinegar 1 tblspMaida/refined flour 1/2 tsp corn flour 1.2 kg sugar 2 tblsp milk FOR RABDI : 10 cups milk 6 tblsp sugar Saffron few PROCEDURE: For the chenna bring the milk to a boilover high heat and set aside to cool slightly Mix the vinegar in 1 3/4 cups of water and add to the hot milk,stir lightly till the milk curdles Add 3-4 cups of water and few ice cubes and stir Strain the chenna through a piece of muslin clothsqueeze to remove all the water,you should have 250 gms chenna Tranfer the chenna onto a worktop,mix together half spoon of cornflour and maida and add to the chenna Knead,pressing with the heel of your handtill it becomes smooth Devide into 25 portions,roll into ballsand then press lightlyto make patties,taking care thatthere are no cracks Mix the remaining refined flour with 1/2 cup of water and keep aside To make the syrup,cook the sugar wit...

INGREDIENTS: 1 cup maida / all purpose flour 1/2 tblsp ghee pinch of salt Water as neede to make the dough Oil for deep frying FOR THE SUGAR SYRUP: 1 cup sugar  1 cup water 1 tsp cardamom pdr chopped almonds for garnishing(optional) PROCEDURE: Take the flour in a bowl, ghee and rub with your fingers for 5 mins, mix well Add water and make a stiff dough Devide the dough into portions,make small balls ( as u make for pooris) Roll the ball into thin pooris With the help of a knife slit the pooris in the middle,leaving the edges  Slowly roll it and press the edges tightly Deep fry each pooris into crisp one on a medium flame In a pan put sugar,water and make one thread consistency sugar syrup Add cardamom pdr Put the fried elo jhelo in the syrup and keep aside  Store in an airtight container once it comes to room temperature!!