Peraki is a seasonal Bengali dessert that resembles a turnover with a rich stuffing of milk solids or khowa, grated coconut, chopped nuts and date palm jaggery. These are deep-fried and then dipped in warm sugar syrup to get a crunchy texture on the outside while the centre remains juicy.
Elaichi Peda, or green cardamom flavoured milk peda is a mildly sweet milk fudge, is a widely popular Indian sweet dish during the festivals. This Indian sweet dish is mildly perfumed with powdered cardamoms, thus making it a light Indian milk sweetmeat.
This vegetarian Cream of Mushroom soup recipe is a classic and my family’s favorite winter soup recipe. Practically needs only one vegetable, mushrooms and the basic ingredients to make the base sauce to give you a bowl of hearty and delicious soup.
Bhapa Sandesh is a variety of Bengali sweets recipe where chena or cottage cheese is mixed with rest of the ingredients and is steam cooked. When served chilled, it is also known as Ice Cream Sandesh due to its creamy and rich texture.
Pranhara or Kancha Golla is a variety of sandesh, a Bengali sweet dish which is widely popular for its simplicity and melt-in-mouth taste. Like most Bengali sweets, it is also made with fresh cottage cheese of cow’s milk or chenna, a bit of condensed milk and a couple of drops of rose extract.
Indian sweets are almost synonymous to Indian festivals, and one sweet dish which makes the most rounds is Kesar Peda. It is saffron flavour infused, mildly sweet milk fudges. Sitting proudly besides some of the other popular Indian mithai like Gulab Jamun, these are very popular among kids.
This Vanilla Pot de Crème recipe is the perfect fancy dessert recipe to amp up your dinner table shenanigans. As much as fancy this looks, it is surprisingly super easy to make. All you need is some very good quality vanilla extract, fresh cream and eggs on hand. With a little bit of creativity, you can leave your guests stumped with this absolutely masterpiece of a dessert.