Cheese Cake (চিজ কেক)

Ingredients:

For Crust:

1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup of sugar
3. 8 tablespoons butter, (1 stick) melted

For Filling:

1.  4 (8 oz) packages of cream cheese, softened 
2. 1 1/4 cup sugar 
3. 2 teaspoons vanilla
4.  2 tablespoon lemon juice 
5. 5 eggs 
6. 2 tablespoons of flour

For Sour Cream Layer:

1.  1 pint of sour cream
2.  1/3 cup of sugar 
3. 1/2 teaspoon vanilla 
4. 1 tablespoon lemon juice

For Garnish (optional): 

1. Fresh sliced Kiwi.apple,orange (or as per your choose)

Procedure:

1.  HEAT oven to 325°F.
2.  In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes. 
3.  While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth. Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust.
4. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center. Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes. Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night. Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh fruits.

Papaya Shemai (পেঁপের সেমাই)

 রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Grated papaya - 2 cups
2. Milk- 500 ml
3. Sugar - 1/4 cup or to taste
4. Cardamom- 2 pieces
5. Bay leaf- 1 piece
6. Cinnamon- 1 piece
7. Salt- 1 pinch
8. Ghee/ clarified butter- 1/2 cup
9. Milk powder - 1 Tbs (optional)
10. Chopped Almond- 1/4 cup

Procedure:

1. Boil around 4 cups of water in a pan. When water start to boil add the grated papaya, and salt; and boil them for around 1 minutes. Then drain the water through a strainer and keep aside.
2. Boil the milk and reduce it to around 3/4. Set it aside.
3. Now heat ghee in a pan. Add the cardamom, cinnamon, bay leaf, half of the chopped almond and boiled grated papaya; and fry them for around 5 minutes in a medium heat.
4. Then add the milk slowly in the fried papaya and stir it (do not add all the milk at once, the milk may start to curdling).
5. Add the sugar and mix it. Boil it in a medium heat for around five minutes. Then spread the milk powder and stir it in shemai. Turn off the heat.
6. Pour the papaya shemai in a serving bowl, garnish the top with the rest of the chopped almond and serve.

Egg Halwa (ডিমের হালুয়া)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Egg- 4
2. Mawa- 1 cup 
3. Almond- 40-45 pieces
4. Milk- 1/4 cup
5. Sugar- 3/4 cup
6. Nutmeg powder- 1/4 ts
7. Saffron/ Food color- 1 pinch (optional)
8. Ghee/ clarified butter- 4 Tbs + 1 Tbs for brush the pan
9. Salt- 1 pinch

Procedure:

1. Take all the ingredients in your blender and blend it to make a smooth paste.
2. Brush some butter on the pan where you want to set your halwa and keep aside.
3. Now take the paste in a pan, put it on the burner in a medium heat and start to stir.
4. Stir the paste continuously until it become thick and start to separate from the side of the pan.
5. Pour halwa on the greased pan, make the top even as much as possible with the help of a spoon or knife and then keep aside to cool down completely.
6. Then cut halwa to your desire shape, garnish with some slice of nuts and serve.

Egg Jorda (ডিমের জর্দা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Egg- 3
2. Milk powder- 1/4 cup
3. Milk - 1/4 cup
4. Sugar- 6 Tbs or to taste
5. Salt- 1 pinch
6. Ghee/ melted butter- 6 Tbs
7. Cardamom powder- 1/4 ts
8. Cinnamon powder - 1/4 ts
9. Keoda water- 1 ts
10. Saffron/ orange food color - 1 pinch
11. Raisin- 12 pieces
12. Chopped nuts - 1 Tbs

For Garnish: (optional)

1. Raisin- 6/7 pieces
2. Chopped Almond - 1 Tbs
3. Chopped Date - 1 Tbs

Procedure:

1. Take all the ingredients except ghee/ melted butter in a bowl and beat them well until the sugar dissolve.
2. Continue to stir the mix  and add slowly the ghee/ melted butter (if you are using the melted butter, then do not add the hot butter in the mix. Make sure the butter is lukewarm while adding it to the egg mix. Otherwise there will be lump in the egg mix.)
3. Now take the mix in a pan and put it on a medium heat. Stir the mix continuously until all the water dries out and the egg mixture become lumpy.
4. Take out the egg jorda on the serving dish. Garnish it and serve warm.

Sabudana Payesh (সাবুদানার পায়েস)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Tapioca/ Sabudana- 1/4 cup
2. Milk- 2 liter + 1 cup
3. Sugar- 1/2 cup or to taste
4. Raisin- 15-16 pieces
5. Cinnamon-  2 pieces
6. Cardamom- 2 pieces
7. Nuts (chopped)- 2 Tbs (almond/ pistachios)
8. Custard powder- 2 ts (optional)

Procedure:

1. Soak sabudana in 1 cup of milk for around 1 hour.
2. Boil 2 liter milk in a heavy bottom saucepan and reduce it to around half (remember to stir the milk continuously during boil, otherwise it will burn in the bottom). Add the cardamom and cinnamon in the milk.
3. Now mix the custard powder in the milk where sabudana are soaked (do not add the custard powder directly in the hot milk, it will make lump in the milk) and then add them in the reduced milk. Remember to stir during mixing.
4. Then add the sugar and stir the milk until sabudana become transparent and bigger. Then add the chopped nuts and raisin, stir for another 6-10 minutes and then remove payesh from the heat. 
5. Let payesh to cool down and then serve.

Simple Semolina Halwa (সুজির হালুয়া)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Semolina/Shuji- 1 cup
2. Sugar- 1 & 1/4 cup
3. Water- 2 & 1/2 cup
4. Salt- 1/4 ts
5. Ghee/ Clarified butter- 6 Tbs
6. Bay leaf - 1 pieces
7. Cardamom- 2 pieces
8. Clove- 2 pieces
9. Chopped nuts (for decoration) - 1 Tbs (optional)

Procedure:

1. Take sugar, water, salt, bay leaf, cardamom and clove in a pan and put in the burner to boil. When the syrup start to boil, turn the heat to low and let it simmer for 4-5 minutes.
2. In the mean time, take shuji in another pan and dry roast it in medium heat until it turns to a light brown color (a nice aroma will spread all over while it is done). Then add the ghee and fry for another 4-5 minutes.
3. Now carefully add the sugar syrup in the roasted shuji and mix it. Then let it cook for 4-5 minutes or until shuji is cooked and water is reduced (do not make it too dry. When halwa start to spread all over vigorously, then turn off the burner.).
4. Take the serving plate (the plate should be 2 or 3 inch deep) and carefully pour your halwa in it. Then tap the plate to make the top even. Spread the chopped nuts on the top and keep it aside to cool completely (Tips). 
5. Then you can serve it plain as a dessert or with Luchi, Parata. 

Tips:

If you want to serve your halwa as a square shaped or diamond shaped barfi, then place your halwa in the refrigerator after pouring it on serving plate for around 20-25 minutes. Then cut it in your desierd shape to serve.

Swiss Roll

Ingredients:

For Sponge Cake:

1. Large eggs - 2 + 2 
2. Large egg yolk -1 (** we will not use the whites of this egg)
3. Sifted cake flour -1/3 cup (35 grams) 
4. Cornstarch (corn flour)- 3 Tbs (30 grams) 
5. Granulated white sugar (divided)- 1/2 cup (100 grams)+ 1 Tbs (15 grams) 
6. Vanilla extract -1 ts
7. Cream of tartar- 1/4 ts (optional)
8. Salt - 1/4 ts
9. confectioners sugar - 4 Tbs (to sprinkle on the top of the cake)

For whipped cream:

1. Cold heavy whipping cream (double cream)--1 cup (240 ml)
2. Vanilla extract -1/2 ts
3. White sugar-1 Tbs (15 grams)
4. Cocoa powder- 2 Tbs

(If you want you can use ready made whipped cream or any kind of jam or jelly instead of makeing it. )

Procedure:

1. Take a 17x12 inch (43x30 cm) baking pan and lightly butter, or spray with a nonstick vegetable spray. Line it with parchment paper, and then again spray with a nonstick vegetable/flour spray.
2. Separate 2 eggs placing the yolks in one bowl and the whites in another bowl. (Tips 1: Separate the eggs while they are cold, cover the bowl and set aside to come to room temperature. Tips 2: Be careful while separating egg that the yolk do not break down. If it break down and a little part of it remain in the white, then the egg white will not form into foam.). Add the additional yolk and remaining two whole eggs to the separated yolks bowl, and set them aside.
3. Take the flour, the cornstarch and salt in a bowl and whisk them to just mix all dry things together.
4.  Now add sugar to the yolk's bowl and beat with your hand mixer or stand mixer on high speed for five minutes, or until it become thick, pale yellow, and fluffy.(Tips: When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add the vanilla into it and beat for a minute.
5. Take the dry ingredients and sift half of it over the beaten egg. Then fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in like before.

6. Now take the bowl where you kept your egg white (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer until it become foamy. Add the cream of tartar, sprinkle the 1 Tbs sugar and start to beat again until stiff peaks form.
7. Now gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites and gently fold them (remember do not over mix them otherwise you will lost the softness of your cake).
8. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.

9. Preheat your oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.  
10. Bake your cake for about 6-8 minutes or until it become golden brown in color and when lightly pressed, springs back or inserting a toothpick comes out clean. 
11. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean cloth or dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Then set aside to cool down.

12. Preparing Chocolate whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form.
13. Assemble cake:  Once the cake has cooled unroll the cake, spread with the cream and re roll it. Then cover the cake and chill in the refrigerator for a few hours. Just before serving,dust with confectioners sugar and cut in pieces

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.

Honey-comb Bread

Ingredients:

For Bread: All-purpose flour -3½ cups Milk powder - 2 Tbs  Oil - 4 Tbs Milk - 1 cup Water - ¼ or little more Egg - 1 Sugar -3 Tbs Salt - ½ ts Melted butter -4 Tbs Dry active yeast - 1½ ts Cream Cheese

For Syrup: Sugar – 1/2 cup Water – 1/4 cup Honey - 1 Tbs Pinch of saffron (optional) For glossy finish: Egg -1 Milk - 1 ts Sesame seed - 1 Tbs

Procedure:

1. Take the sugar, water and saffron in a pan and boil them together for around 5-6 minutes or until it is slightly thickened. Remove the pan from the heat, add the honey and mix it. Then set the syrup aside to cool down completely.
2. Take yeast in a large bowl, add around ¼ cup warm water and a pinch of sugar and stir it until yeast dissolve into water. Leave it aside for around 10 minutes.
3. In the meantime,the flour and milk powder.
4. Now add oil, sugar, salt,milk, melted butter and egg (beat in a separate bowl before add to the mix) into the dissolved yeast and stir them to mix well.

5. Now slowly add the flour to the liquid mixture and start to mix them to form a dough. Start kneading together and if needed gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Give the dough a good knead for around 8-10 minutes. The more you knead your dough the softer the buns will be. Then touch a bit of oil with your fingertips and apply all over the ball of dough. Cover the bowl with a damp cloth or plastic wrap and set aside (try to keep in a warm place) for 50-60 minutes to rise the dough to double in size.

6. Brush the baking pan with oil or butter. Now punch down the dough, and break it off to tiny bits of dough. Take each piece of dough, and stretch it out with fingers, then place a small amount of cheese in the center and bring the edges together to form a ball so that the cheese is completely enclosed within the dough. Place it on the greased pan. Repeat this for all the dough and place the balls of dough in a ‘honeycomb’ pattern (see the picture below). Try to get them close to each other so that there are little spaces in between. 
7. Then cover the pan and set it aside for a second rise, about half an hour.
8. Now brush the egg wash (beaten egg with milk) on the balls and spread the sesame seed on the top. 

9. Preheat your oven to 180C or 350F and put the pan in the oven to bake your buns. Bake it for about 20-25 minutes, or until the bread gets a nice and golden color on top.
10. Remove your buns from the oven and pour your syrup all over the hot bread. (Must remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven.). If you prefer less sweetness in your buns you can brush the syrup on the top instead of pouring it all over the buns.
11.  Now keep the buns aside to cool down and the syrup to glaze slightly .

Kalojam 2 (কালজাম ২)

Ingredients:

18-20 sweets can be made with this recipe.

For sweet: Dry milk powder - 1 cup All purpose flour - 1/2 cup Semolina (shuji) - 1 Tbs Ghee/ clarified butter - 1 Tbs Baking powder - 1/2 ts Heavy whipping cream - around 1 cup Oil - for deep fry Dry Mawa - for garnish

For Syrup: Sugar - 4 cups Water - 4 cups Cardamom - 2 pieces Lemon juice - 1/4 ts The amount of Syrup may vary with the  size of pan.We should take such amount  of syrup so thatall sweet can deep into it.

Procedure:

1. Take the sugar and water in a big pan  (the pan have to be big enough to hold all the sweets in a single layer and the depth of the syrup should be enough for all sweets to be submerged into), add the cardamon into it and bring them to a boil. Once the syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner and let them simmer.
2. Now take the milk powder(if the milk powder is in coarse form, then grind them in a grinder to make them fine), flour, semolina (shuji), baking powder in a large mixing bowl and mix them evenly. Add the ghee into it and mix them well so that the ghee can be incorporated into the dry ingredients (this mixing may take 5-6 minutes).
3. After give a good mixing to the ingredients, take some dry mix at one side of bowl, spread some heavy whipping cream in it to form a dough like consistency and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much cream. Only add that amount of cream so that you can able to make your sweet smooth. (See the video attached in the below). Tips: Do not make all sweets at a time if your frying pan is not big enough to hold all the sweets. If you keep the sweets for long time before fry, they will dry up and the surface will not remain smooth. So, make 5-6 sweets at a time, then fry them and soak in the syrup. After that make another batch of sweets.


If you can not see the video in the YouTube, please click here to see in the vimeo.com.
4. Pour the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up to the top of the oil.
5. Now carefully add 5-6 sweets into the oil and carefully rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).
6. When the sweets will turn to a deep brown color , take them out from the oil and directly drop them into the syrup which is still simmering in low heat, and cover them.
7. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweets to soak in the syrup over night (10-12 hours).
8. Then take out the sweets from the syrup. Cover the surface with maowa and serve them.

Courtesy:
Maksuda Hossain
(Portland, Oregon, USA)

Shemai Jorda(সেমাই জর্দা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

Shemai/Sweet vermicelli- 200 gm Mik-1 cup Egg-2 Sugar- 1/2 cup or to your taste Butter/Clarified butter-1 stick/ 1/2 cup Cardamom-2 piece Cinnamon-1 stick Bay leaf- 1 piece Clove-2 piece Raisin-10/12 piece Almond(chopped)- 2 Tbs Pistachios(chopped)-1 Tbs Salt-1/4 ts

Procedure:

1. Take shemai in a pan and fry it in a medium heat until it get a light brown color, and set it aside.
2. Beat egg in a mixing bowl. Add milk, sugar, salt, and mix them, and set aside.

3. Now heat ghee in pan and saute the whole masala (cardamom, cinnamon, clove, bay leaf), raisin, and half of almond and pistachios for 20 seconds. Add shemai and fry it in ghee for 1 minute, then add beaten egg and milk mix and mix it carefully with shemai. Cover it for 1 minute. Then mix again carefully.
4. When shemai seems separated turn off the heat. Take shemai jorda in a serving dish, garnish with the remaining almond and pistachios and serve.

Mango Pudding

Serves-4-5 persons

Ingredients:

1. Ripe mango-3 large size(around 1 and 1/2 cup puree)
2. Condensed milk-100 ml or according to your taste
3. Whipped cream-200 ml
4. Gelatin-4 Tbs

Procedure:

1. Soak gelatin in 12 Tbs boiling water,stir until it dissolved and keep aside.
2. Wash and cut the mango. Make the mango paste in a blender. Add the rest of the ingredients and soaked gelatin into the blender and blend it properly.
3. Now pour into pudding bowl and keep in refrigerator for 3-4 hours to set.
4. Garnish with mango slices if desired and serve.

Jarda (জর্দা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Basmati rice-1 cup
2. Sugar-1/2 cup or according to your taste
3. Orange food color-1/4 ts( dissolve in 2 Tbs water)
4. Ghee-2 Tbs
   
5. Raisin-10-12 pieces
6. Cardamom-2 pieces
7. Cinnamon stick-1
8. Cloves-2 pieces
9. Bay leaves-2 pieces
10. Almond-2 Tbs(chopped)
11. Pistachios-1 Tbs(chopped)
12. Kalojam-2 pieces or made in small round pieces(optional)

Procedure :

1. Wash the rice and put them in a deep pan with 4-5 cups of water. Then cook the rice in a medium heat until the rice is almost done (it may take about 20 minutes). Before removing from the burner, add food color and 1 Tbs Ghee to the rice and wait 1-2 minutes.
2. Then strain out the rice through a strainer to drain the water and wash it under cold running water so that the rice grains remain separate.
3. Heat ghee in a pan. Sauté cardamom, cinnamon stick, raisin, cloves, bay leaves, and 1 Tbs chopped almond in the Ghee for 1 minute. Then add rice into the pan and carefully stir it to coat the rice with ghee. After that add sugar, mix them well and cover the pan and turn the heat to low.(If you want more radish you may add little more food color.)
4. Cook it in low heat for about 15-20 minutes. Stir occasionally. Then uncover the lid and carefully stir the rice to evaporate the excess moisture from the rice.
5. Now put your jorda in a serving dish and garnish with pistachios, rest of almond and Kalojam.
   

Fruit Custard

Ingredients :

Milk - 1 litter Egg yolk - 2 Custard powder - 3 Tbs Sugar - 1/2 cups Raisin - 2 Tbs (optional) Chopped nuts - 2 Tbs (optional) Fruits(banana, mango, apple, grape etc)- around 2 cups (cut in cube size) (do not use fruits which have much water like watermelon)

Procedure :

1. Take the egg yolk in a bowl and beat it smoothly. Now add the custard powder to it and mix them well to make it a smooth mixture.
2. Now take the milk in the saucepan, add the sugar and put it to a medium heat.
3. Stir the milk and carefully add the yolk mixture to it. Remember to stir the milk continuously when adding the mixture. Otherwise egg yolk will create lump in the milk and the smoothness of your custard will be lost.

4. Stir the custard continuously until it start to boil.
5. Then turn off the heat and pour the custard to your serving bowl. Keep it aside to cool down to room temperature and then put it to refrigerator to chill it.

6. Add the fruits, nuts and raisin in your custard just before serve. Do not add them long time before serve, because that will make the custard light and the taste of fruits will lost.

Kolar Pitha (কলার পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Ripe Banana -1
2. Rice flour - 3/4 cups
3. Flour - 2 Tbs
4. Egg -1 
5. Jaggery- 5 Tbs or to your taste (soaked in around 1/2 cup of water)
6. Sugar - 1 Tbs (optional)
7. Salt - 1/4 ts
8. Baking powder - 1/4 ts
9. Oil - to deep fry

Procedure :

1. Mashed the ripe banana nicely in a mixing bowl. Add the jaggery soaked water, rice flour, flour, salt, baking powder and mix them well.
2. Take egg in a bowl and beat it well. Then add the beaten egg to the banana mixed batter and mix them. 
3. Make a nice smooth batter by mixing all the ingredients and keep it aside for 15 minutes.

4. Now heat the oil in the frying pan. when oil is heated enough take a spoon of batter and carefully add it into the oil. Add another three or four batch and fry them nicely.

5. Remember do not hurry during frying, otherwise they will remain uncooked inside.
6. When the both side turn a nice brown color, take them out on a paper towel to soak the excess oil.
7. Fry the rest of the batter and serve them.

Bread Pudding

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Milk - 5 cups
2. Egg - 4
3. Sugar - 3/4 cups or to your taste 
4. Sugar - 3 Tbs (to make caramel coating)
5. Bread - 6/7 pieces (you can use any kind of left over bread, here we used croissants bread )
6. Ghee / melted butter - 2 Tbs
7. Raisin - 15/16 pieces
8. Almond - 4/5 pieces (chopped)
9. Pistachios - 6/7 pieces (chopped) 

Procedure :

1. Boil the milk in a pan and reduce it to around 4 cups and set it aside to cool down.
2. Take 3 Tbs of sugar in the pan where you are going to make your pudding, add 4 Tbs of water and put in a medium heat to make caramel. Carefully move the pan on the heat until a nice brown color comes out. Then take out the pan from heat and put on a even surface to cool down. OR you can make the caramel on a separate pan, then quickly transfer it on your pudding pan and keep it aside to cool down.

3. Now slice your bread to small pieces. In this recipe we sliced our croissants in the middle.
4. Place your bread slices on the top of the caramel. Drizzle the ghee or melted butter on the bread slice, then spread the chopped almond, pistachios and raisin on the bread and keep aside.

5. Now take the milk on a blander, add egg and sugar and bland them smoothly. You can also use hand mixer.
6. Pour the mixture on the pan where you put the bread slices earlier.



7. You can make your pudding in two ways, on your burner or in your oven.
   *** Making on the burner :
   Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed ).
8. *** Making on the oven :
   If you want to bake the pudding, preheat your oven to 400 degree F, then take a bigger pan than your pudding pan, pour some boiling water in it (take such an amount of water so that  when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water). Now place your pudding pan in it. Cover both the pan and then place it in the preheated oven. Bake it for around 45- 50 minutes. At the last 10 minutes uncover both the pan and keep it in the oven to turn a nice golden color on the top of it.

9. Check your pudding with a knife. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
10. When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
11. Cut your pudding to your desire shape and serve.

Golap Pitha (গোলাপ পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Milk- 1 cup
2. All purpose Flour - 1 cup
3. Salt- 1/2 ts
4. Oil/ghee- 1 Tbs
5. Sugar- 1 cup
6. Water - 1/2 cup
7. Oil - for deep fry

Procedure :

1. Take milk in a pan, add salt and make it boil in a medium heat. When milk start to boil, add the flour in it and stir it to mix flour with milk. Mix the dough for about 2-3 minutes in the heat.
2. Now take the dough in a plate and keep it to cool little bit so that you can handle it with hand. Take the oil/ ghee in your hand and start to mix the dough nicely. Mix it for about 6-7 minutes to form a nice dough. Then divide the dough to 7-8 small balls.

3. Take one small ball on your rolling board. Spread little bit dry flour on it and make a thin ruti.
4. Take a 6-7 cm round cookie cutter or any round shape sharp edge glass or cup and cut some small round shape part from your large ruti.
5. Put 3 small ruti on top of one another, take small part from the excess of ruti to put in the center of your flower. Then make your flower following the procedure described in the video.
If you can not see the video in the YouTube, please click here to see in the vimeo.com.
6. Pour the water in a saucepan, add the sugar in it and make it a boil. Then keep it in a low heat to simmer.
7. Now heat the oil in a medium heat. When oil is heated enough put the flowers in the oil and fried the both side till a nice golden brown color comes out. (remember do not hurry during frying otherwise your pitha will remain uncooked).
8. Take out the pitha on a paper towel to soak the excess oil. Then put them in the sugar syrup which is simmering in the low heat. Flip your pitha in the syrup for couple of time to coat it with sugar syrup. Then take them out on a plate.

9. Make rest of the pitha following the same process.
10. Keep your pitha to cool down to room temperature. Then surprise everyone by serving this nice Golap Pitha.

Courtesy:
Israt Jahan (Disha)

(Columbia, SC, USA)

Neshester Halwa (নেশেস্তার হালুয়া)

Ingredients:

1. Semolina - 2 cup
2. Water - 5 cup
3. Sugar - 1/2 cup or to your taste
4. Salt - 1/4 ts
5. Clarified butter/ ghee - 1 Tbs
6. Kewda water - 1-2 drop (optional)
7. Orange food color - 1/4 ts
8. Cardamom powder- 1/4 ts
9. Cinnamon powder - 1/4 ts
10. Pistachios powder - 1/4 ts (for garnish)
11. Almond- 2/3 pieces (for garnish)

Procedure:

1. Soak the semolina in the water for around 3 hours. 
2. Then strain the water through the cheese cloth in a bowl (remember for this recipe we need the strained water, not the soaked semolina).

3. Put the pan in a medium heat, pour the strained semolina water into the pan and start to stir. 
4. Now add salt, sugar, ghee, cardamom powder, cinnamon powder,  food color in the pan one by one and continue to stir.
5. Continuously stir the halwa until it comes to a halwa consistency (it may take 40-50 minutes or little more).

6. Spread some oil or ghee on your serving dish where you want to garnish your halwa.
7. When halwa start to  wrap up from the side of the pan, take it in the prepared serving dish. Spread it nicely on the dish. Garnish the top with pistachios and almond and keep it to cool down.
8. Cut your halwa to your desire shape and serve.

Simple Egg Pudding(ডিমের পুডিং)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Milk- 4 cup
2. Egg- 4
3. Sugar- 6 Tbs+ 2 Tbs

Procedure:

1. Boil 4 cups of milk and reduce it to around 2 cups. Then cool it down to room temperature.
2. In the mean time take 2 Tbs of sugar in a pan, add 1 Tbs of water and heat it in a  medium low temperature to make caramel and then quickly pour it on the pan where you are going to make your pudding, then keep it aside to cool down.

3. Now add eggs, sugar and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Then pour it in the baking pan where you already poured your caramel (make sure that caramel is fully cooled down, otherwise it will mix with the egg mixture and you won't get the caramel layer on your pudding.)

4. You can make your pudding in two ways, on your burner or in your oven.
   *** Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed ).

*** Making on the oven: If you want to bake the pudding, preheat your oven to 350  F, then take a bigger pan than your pudding pan, pour some boiling water in it (take such an amount of water so that  when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water). Now place your pudding pan in it. Cover your pudding pan and then place the pan  in the preheated oven. Bake it for around 45- 60 minutes.

5. Check your pudding with a knife. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
6. When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
7. Your pudding is ready to serve.