ROSOGOLLA

Ingredients:

1. Milk- 4 cups


2. lemon juice-2 tbsp
   


3. cheese cloth


4. green cardamon- 2
   


5. sugar- 1 & 1/2 cup


6. water- 4 & 1/2 cup
   


7. rose water.
   

Method:

1. Take milk in heavy bottom pan and put on stove , bring it boil.


2. when the milk start to boil add lemon juice, reduce heat to low.


3. let all the milk to covert into cheese, turn off gas.


4. pour all cheese into cheese cloth, squeezed all water from the cheese, make sure the cheese is dehydrated properly.


5. now on a flat plate mix the cheese smoothly like a dough of flour, make sure it is really soft and mixed well in the dough. Knead the dough evenly until and unless your palms become oily.


6. make 10 small ball from the cheese, make it round by both of your hand.


7. Now it is time to make the syrup. in a pressure cooker take 4 & 1/2 cups of water add 1 7 1/2 cup of sugar and put it on low flame ans stir to dissolve the sugar, let it start to boil.


8. now add the cheese ball and put the lead on. increase the heat.
   


9. when the steam start come out, make the heat to medium low, and let it done for another 7 minutes.


10. turn off the gas.


11. wait 1 minute then hold the pressure cooker under cold running water.


12. open the lead and take out rosogollas with a ladle with plenty of syrup.


13. let it cool down, add 2 drops of rose water, ready to serve.
    

Patoler Misti (sc. Name: Tricosanthes dioica) /small guard

It's a dessert, not so sweet but yummm........
Ingredient:

• 500 gms. Whole patol.
• 250 gms. Castar sugar
• 450 gms. khoya/ kheer
  
• 50 gms whole milk powder
• 10 almonds
• 10 green pistachios
• 10 Casue nut
  
• 1/4 tsp. cardamom powder
• A pinch saffron strands

Method:

• Crush together almonds, pistas, in mixer.
  
• Peel patol carefully, just take out the upper skin by rubbing it with a knife
  Make lengthwise slit from top to bottom. Take All seed out.
  
• Put in boiling water, and simmer for 2-3 minutes.
  
• Drain, remove, carefully squeeze out all water. Keep aside.
  
• Roast khoya stirring continuously, till light pink and crumbly.
  
• Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
  
• Stuff into each patol. Tie each with some clean thread, if required.
  
• Make sugar syrup with 1 cup water. When syrup is just 1 thread consistency, (check in between to finger) drop in patol,Simmer for 2 minutes.
• Remove carefully,and place on a mesh.
  
• Cool, remove strings, cover with silver foil if desired. Sprinkle few Saffron Strands. Serve chilled.