Recipe Bengali Diwali Special Recipes


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For Filling:
1 cup - fresh coconut, finely scraped
3/4 cup - sugar
1/2 tsp - cardamom powder For Pancakes:
1 1/2 cups - plain flour (maida)
2 cup - milk (approx.)
1 tsp - ghee
2 pinches - soda bicarb
For Garnish:
3 to 4 - almonds, finely slivered
3 to 4 - green pistachios, finely slivered

For Filling:

  1. Put freshly grated coconut in a nonstick or heavy pan.
  2. Cook on low flame, stirring continuously, till coconut is softened.
  3. Add sugar, cardamom, stir and cook further till mixture is gooey.
  4. Keep aside, till required.
For Pancakes:

  1. Make a thin spreading batter with all ingredients.
  2. Add a little more milk if required.
  3. Heat a nonstick or heavy skillet.
  4. Spread a ladleful of batter, spread to form a thin pancake.
  5. Repeat for all the batter, piling up the pancakes.
To Proceed:

  1. Place a spoonful of filling along centre of a pancake.
  2. Fold over opposite side, to form a frankie-like folding.
  3. Repeat for all, arrange in serving dish.
  4. Garnish with slivered almonds and pistachios.
Making time: 45 minutes
Makes: 10-12 patisaptas
Shelflife: 2 days


For cheena: 1 lt cow's milk
juice of 1 medium sized lemon
For rasgullas:
1 tsp refined flour
2 cups water
1 cup sugar
1 tsp rose essence


  1. Boil the milk and let it cool to room temperature. Skim the milk of the cream.
  2. Boil the milk again and when it begins to boil add the lime juice and continue boiling until the whey separates out.
  3. Cover the vessel for 15 mins.
  4. Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.
  5. Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.
  6. The end product is the cheena.

  1. Take the cheena on a dry surface and knead with hand for about 3 mins.
  2. Then add refined flour and continue to knead for about 5 mins.
  3. Meanwhile, in a pressure cooker boil sugar, essence and water to form a thin syrup.
  4. Make small balls of the cheena mixture and place them in the cooker.
  5. Cover and cook for 7 mins or until 2 whistles on a medium flame.
For best results serve chilled.

Orange Sandesh

250 g - sugar cubes
200 g - paneer
1 - small orange
a few drops - orange red colour
golden foil


  1. Rub sugar cubes nicely over the surface of orange to absorb the colour and flavour and then crush to a powder.
  2. Grind paneer to a paste.
  3. Mix together paneer and the sugar and cook over a slow fire till the mixture turns thick and leaves the sides of the vessel.
  4. Remove from fire, mix in colour and put in a greased thali.
  5. Cover with foil and cut when cold into pieces, or you can also shape the
  6. mixture into small oranges.
  7. stick an angelica in the centre of the oranges to resemble leaves.

Mishti Doi

1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp. water
3/4 tbsp. fresh curds


  1. Put the milk to boil with 1 cup sugar.
  2. Bring to boil and further boil for 7-8 minutes.
  3. Meanwhile put remaining sugar in a heavy saucepan.
  4. Heat on high stirring continuously, till brown like caramel.
  5. Add water and stir well till boil is resumed.
  6. Add to the boiling milk and stir well.
  7. Boil for a further 5-7 minutes.
  8. Cool till warm. Add curds and stir.
  9. Either pour into individual cups or a single vessel.
  10. Cover with lids or lid.
  11. Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.
Making time: 20 minutes (excluding cooling and setting time)
Makes: 1 litres curds or 7 individual 150 ml. cups Shelflife: 1-2 days refrigerated

Chhenner Payesh (Cottage Cheese Kheer)

chhenna made from 2 liter milk
almonds - 1 tbsp
pistachio - 1 tbsp
milk - 2 liter
sugar - 1 cup
rose essence - few drops


  1. Blend chhenna in mixer till smooth.
  2. Blanch and peel nuts. Powder them with 2 tbsp of sugar.
  3. Boil milk and simmer till it is reduced to ½ it's volume.
  4. Add sugar and stir till dissolved.
  5. Add the chhenna and nuts powder. Mix well.
  6. Simmer for 5 more minutes.
  7. Remove from fire and stir in the essence.
Serves:6 to 8


Prime VIP

1. Half a gallon Milk
2. Sugar
3. Water
4. 5-6 Cardamoms
5. Dry, shredded Coconut


  1. Make paneer out of milk.
  2. Hang it for about 6 hours to get rid of all the water.
  3. Boil about 2 cups of sugar (you can alter this according to the sweetness you desire) and 6 cups of water.
  4. Add whole cardamoms to the water.
  5. Make oval shaped (about 2" long) balls of paneer.
  6. When the water boils,drop the balls one by one.
  7. Boil them uncovered for about 25 to 30 minutes. Let them cool down overnight.
  8. In the morning, take them out of the sugar syrup, put them on the rake.
  9. Roll them in dried, powedered coconut and serve chilled, adding a few rose petals as a garnish.

Carrot Sandesh

soft paneer made from milk - 1 litre
finely grated carrot - 1 cup
sugar - 1 cup
almond or rose essence - few drops


  1. Blend paneer with sugar till smooth in a mixer.
  2. Add carrot and cook stirring till it forms a lump that leaves the sides of the vessel.
  3. Stir in the essence.
  4. Press 1-2 tbsp of the mixture into greased sandesh mould.
  5. Shake the mould to turn out the sandesh.
  6. Use all the mixture thus.
  7. If you do not have a sandesh mould, pour all the mixture into a greased thali (plate) and level the suface.
  8. Cool and cut into pieces.
Makes: about 350-400 gm of sandesh

Coconut Sandesh

paneer made of 1 litre milk
250 gms - sugar
1/2 cup - finely grated coconut
1 tsp - cardamom seeds
1/2 tsp - essence of rose kewda
silver foil


  1. Spread coconut on a thali and dry for 1hour, then mix with ground paneer, sugar and cardamoms.
  2. Cook over a slow fire till the mixture turns thick and leaves the sides of the vessel.
  3. Mix in the essence and remove from fire.
  4. Put in a greased thali, cover with foil and cut into pieces when cold.

Chaler Payesh (Bengali Sweet Dish)

3/4 cup Basmati Rice
1 litre milk
1/2 cup sugar
2 tbsp cardomon
12 Almonds
10-15 Raisins
Makes: 8 servings


  1. Soak the rice in water for 15 mins.
  2. Heat the milk on medium flame. Keep on adding sugar to the milk and keep stirring.
  3. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continously.
  4. After about 20-25 mins, when the milk has thickened and the rice grains has become soft, add cardomon to it and stir gently.
  5. Remove the container from flame and add almonds sliced into half and raisins on top.
  6. Cool the payesh and keep it in refrigerator for a couple of hours.
  7. Serve chill a delightful Chaler Payesh , the taste of bengal.