This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes approx. 1cup.

Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)

Method:
1.  Dissolve the citric acid in 1/2 cup of water and keep aside.
2.  Bring the milk to a boil in a pan, stirring continuously.
3.  Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4.  Add the citric acid solution and stir the milk gently.
5.  The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6.  Strain out all the whey using a clean damp muslin cloth.
7.  Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8.  Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9.  Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. it is advisable to use this almost immediately.
11. Use as required.

 Tips Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.

Ingredients:
2-3 potatoes
½ kg rajgiri flour
1 glass Water
Salt
½ tsp Red chilly powder
1/2 liter Oil for frying

Method:
Take a bowl and put the rajgiri flour in it.
Add salt and red chilly powder in the flour.
Now add water accordingly so as to make a little thick liquid like solution.
Take the potatoes and peel the skin of the potatoes.
Cut the potatoes horizontally into very thin slices and put salt on the potatoes.
Put the potatoes one by one in the flour paste that was made.
Now heat the oil and once it gets heated add the diced potatoes in the oil.
Deep fry the potatoes till golden brown and place the fried bhajias on a tissue paper so as to soak the excess oil.

Tasty bhajias are ready to eat.

Accompaniments: You can have these mouth watering bhajias with tamarind , coconut chatni or groundnut .

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings
Time required: 1/2 hour.

Ingredients:
500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method:
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Ingredients:
6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method:
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Ingredients:
1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method:
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Ingredients:
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method:
Peel and grate carrots
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Ingredients:
1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry

Method:
1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3″ thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.

Making time: 45 minutes.
Makes: 2 1/2 cups.

Ingredients:
1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method:
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

Ingredients:

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Method:
1.Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta’s & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.