The famous payesh is the dessert that best captures the spirit of Bengali cooking. This delicious dessert, which is made with Gobindobhog rice, a fragrant, short-grain rice that is indigenous to Bengal, is a representation of comfort, festivity, and tradition. Gobindobhog Chaler Payesh is always the star, whether it's a birthday, a festive occasion, or just a desire for something decadent. We'll show you how to make this decadent, flavourful treat that has been enjoyed for generations in this blog. You can make this traditional Bengali delicacy at home with a few simple ingredients and a little perseverance. Let's get started!

Gobindobhog chaler payesh recipe 

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

The traditional Bengali dish, gobindobhog chaler payesh, is a favourite among sweet lovers. This meal is an ode to classic flavours, made with creamy milk, fragrant Gobindobhog rice, and the natural sweetener mishri. This payesh recipe will take you to the cosy Bengali kitchen, whether it's for a festival, a special event, or just a yearning for something decadent. Let's examine the steps involved in making the ideal Gobindobhog Chaler Payesh.

Ingredients

 In order to prepare this traditional dessert, you will need: 

• 1½ cup of gobindobhog rice (washed and drained) 
• 1 litre of full-cream milk 
• Rock sugar, or mishri: ½ cup (modify to taste) 
• 1 tbsp of ghee 
• 2 tbsp of cashews and raisins, each lightly sautéed in ghee 
• 2 tbsp of powdered milk(optional; adds extra creaminess) 
• Bay leaves: two 
• Crushed green cardamom: 3–4

Step-by-Step Preparation Instructions

Step 1: Get the ingredients ready

1. Rinse the Gobindobhog rice well and let it to drain. 

2. To give the rice a nutty scent, lightly cook it in a tablespoon of ghee. Put aside. Or alternatively you can mix rice and bay leaves together with ghee instead of cooking in ghee.

Mixing rice and bay leaves together with ghee

 3. In a small amount of ghee, fry the cashews and raisins till they turn golden.

Frying cashews and raisins in ghee

Step 2: Boiling the milk. 

1. Heat the milk in a heavy-bottomed pan until it boils. 

Boiling the milk in a heavy-bottomed pan

2. Take out some milk in a another bowl and add powdered milk in it.

Adding milk powder to a part of the milk

Step 3: Cooking the rice. 

1. Pour the rice over the boiling milk.

Pouring the rice into the boiling milk

2. Turn down the heat to low and cook the rice gradually, stirring now and then to keep it from sticking.

3. Add the part of milk mixed with the milk powder.

Add the part of milk mixed with milk powder

4. To create an aromatic base, add crushed green cardamom.

Adding crushed green cardamom

Step 4: Sweeten the Payesh

1. Add the mishri once the rice is tender and the milk has diminished. Mix thoroughly until dissolved. 

Adding mishri/rock sugar to sweeten the payesh

2. Adding mishri will release water and will make the payesh dilute, boil the milk to reduce the water.

Step 5: Final Touch

1. Make sure the flavors blend well by simmering for an additional five minutes.

2. To the payesh, add the fried cashews and raisins after removing it from the oven.

Adding the fried cashews and raisins after removing from oven

 3. Move the payesh to a serving bowl after removing or not removing the bay leaves.

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

Tips for Perfecting the Recipe

1. Use Gobindobhog rice: It's perfect for payesh because of its distinct aroma and small grains.

 2. Slow cooking is essential: For a creamy texture, let the milk thicken naturally.

3. Take your time: To keep the milk from burning, stir it often. 

4. Balance sweetness: Although Mishri adds a subtle sweetness, you can change it to suit your preferences.

 5. Enhance flavors: The scent and richness of the meal are enhanced by the addition of ghee, cardamom, and bay leaves.

Serving Suggestions and Variations

Serving Recommendations

1. Serve warm for a comforting dessert or cold for a cool pleasure. 

2. For extra flair, garnish with saffron threads or crushed cardamom.

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

 Variations 

1. Vegan Alternative: Use plant-based ghee and swap out milk from almond or coconut milk.

2. Nut-Free Version: Use chopped dried apricots in place of the cashews and raisins.

3. Festive Additions: For an opulent touch, incorporate rose water or saffron.

Health Benefits of Gobindobhog Chaler Payesh

1. Gobindobhog rice gives you energy and is a fantastic source of carbs. 

2. Vitamins, protein, and calcium are all abundant in milk.

 3. A natural sweetener that has a cooling impact on the body is mishri. 

4. Bay leaves and cardamom improve flavor and facilitate digestion. 

5. Healthy fats included in ghee enhance digestion and strengthen immunity.

Conclusion

More than just a dessert, gobindobhog chaler payesh is a bowl of warmth, love, and tradition. It is a memorable feast because of the perfume of Gobindobhog rice, the sweetness of mishri, and the richness of milk. This recipe is sure to please, whether you're serving it at a party or just to satisfy your sweet taste. Enjoy this traditional Bengali treat with your loved ones by following the instructions and trying out different varieties!

FAQs

Is it possible to use any other type of rice with gobindobhog? 

You can use basmati or other short-grain rice in its place, but Gobindobhog rice is best for its aroma. 

Kalakand is a rich and creamy Indian dessert that celebrates flavors and textures. Made with just a handful of ingredients like milk, sugar, and cardamom, this traditional sweet has been a staple at festive occasions and family gatherings for generations. Its melt-in-the-mouth consistency and subtle sweetness make it an irresistible treat for any sweet lover.

In this blog, we are going to guide you through a simple yet authentic recipe to make this dessert in your own kitchen. Be it a seasoned cook or a beginner, it is going to help the one master the art of making Kalakand so effortlessly. So, let's get started with rolling up those sleeves and crafting that delectable masterpiece.

Basic outline

• Introduction 
• Ingredients 
• Preparation instructions 
• Making paneer 
• Preparation of the milk base
• Combining ingredients 
• Setting the Kalakand 
• Tips for perfecting Kalakand 
• Serving and variations 
• Health benefits 
• Conclusion
• FAQ'S 

What is Kalakand sweet?

Kalakand is one of India's most loved sweets because of its rich, moist, and crumbly texture. It is predominantly made of milk and always finds a place in festivals and celebrations. This article aims to provide a step-by-step guide on how to make Kalakand using milk, along with serving suggestions and variations.

Sweeten Your Celebrations: The Perfect Kalakand Recipe for Every Occasion

Ingredients for Kalakand

To make authentic Kalakand, you will require the following ingredients:

1. Milk: 1 liters full-fat milk (for making paneer and reducing milk).

2. Sugar:  to taste.

3. Cardamom Powder: Half teaspoon (for flavor).

4. Ghee: 1 tablespoon for greasing the tray.

5. Lemon Juice or Vinegar: 2 tablespoons (for curdling milk).

6. Chopped Nuts: 2 tablespoons (pistachios and almonds for garnishing).

7. Powdered milk: 2 to 3 tsp 

 Preparation Instructions Step-by-Step

 Step 1: Making Paneer

1. Boil the Milk: Boil 500 ml of full-fat milk in a heavy-bottomed pan. Stir occasionally to prevent burning.

2. Curdle the Milk: Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar gradually. Stir until the milk curdles and separates into whey and curds.

Curdling the milk with lemon juice

3. Strain the Paneer: Pour the curdled milk through a muslin cloth or fine sieve. Rinse with cold water to remove the acidic taste.

Straining the paneer

4. Drain Excess Water: Squeeze out the excess water and set the paneer aside.

Keeping the fresh made paneer in a pan

5. Mash the paneer: After some time add 3tsp of sugar and mash the paneer and sugar together so that there are no lumps in the paneer.

Step 2: Preparation of the Milk Base

1. Boil the Remaining Milk: Heat the second 500 ml of milk in a pan and simmer on medium heat. Stir constantly to prevent sticking.

2. Add powder milk: Add some 2 - 3 tsp of powdered milk to the milk.

3. Thicken the Milk: Cook until it reduces to half the amount of the original milk with a thick and creamy texture.

Boiling the milk to make it heavy

 Step 3: Combining Ingredients

1. Add the Paneer: Crumb the prepared paneer into the reduced milk.

Adding the mashed paneer to the lessened milk

2. Cooking over low heat: It will further thicken by cooking over low heat. The mixture will start to leave the sides of the pan.

Further thickening the milk

3. Cardamom powder: Add some cardamom powder to enhance the flavor.

Step 4: Setting the Kalakand

1. Greasing the Tray: Grease a flat tray or plate with ghee.

2. Pouring and Spreading: Pour the Kalakand mixture on the tray and spread evenly.

Pouring and Spreading the made Kalakand

3. Garnish: Sprinkle chopped nuts over it and gently press them so they stick onto the Kalakand.

4. Cooling and Setting: Allow it to cool at room temperature or refrigerate for 2-3 hours.

5. Cut in Quarters: Once set, cut the Kalakand into squares or diamonds

Cutting the Kalakand into squares or diamonds

 Tips for Better Kalakand

1. Fresh Milk: Always take fresh, full-fat milk for the best texture and flavor.

2. Steadily Stir: Sauté the milk constantly while cooking to avoid burning and sticking in the pan.

3. Control Heat: Cook Kalakand on medium heat to low heat for perfect consistency.

4. Overcooking: Kalakand dries out and tends to crumble if overheated.

5. Quality Nuts: Fresh and good quality nuts improve the taste and presentation.

 Cooking Tips

1. Heavy-Bottomed Pan: Heavy-bottomed pan will ensure that milk will not get burnt.

2. Sharp-edge Spatula: The sharp-edge spatula is good for stirring as well as scraping the pan walls.

3. Cooling Time: Enough cooling time should be given so that Kalakand will set properly to cut it.

Sweeten Your Celebrations: The Perfect Kalakand Recipe for Every Occasion

 Serving Tips

1. Festive Platter: Serve it as a part of festive sweet platter with Gulab Jamun and Rasgulla.

2. Tea-Time Snack: With masala chai or coffee, it's a very indulgent snack.

3. Gift Pack: Pack the pieces in decorative boxes for gifting purposes during festivals.

4. Dessert Topping: Kalakand can be used as an ice cream topping or for fusion desserts.

 Variations of Kalakand

1. Chocolate Kalakand: Include cocoa powder or melted chocolate in the mixture for chocolaty flavor.

2. Mango Kalakand: Put mango pulp into the milk base for fruity flavor

3. Rose Kalakand: Mix rose syrup and garnish with dry rose petals for floral fragrances.

4. Coconut Kalakand: Incorporate shredded coconut for a tropical taste.

 Health Benefits of Kalakand

1. Rich in Calcium: Made from milk, Kalakand is an excellent source of calcium, which strengthens bones and teeth.

2. Protein-Rich: Paneer in Kalakand provides essential proteins for muscle repair and growth.

3. Energy Boost: The sugar content offers an instant energy boost, making it a great festive treat.

4. Nutritious Garnish: Nuts like pistachios and almonds add healthy fats, vitamins, and antioxidants.

Conclusion

Kalakand is a timeless dessert that can be very sweet and creamy. The preparation of the dessert requires patience, but the end result is undeniably rewarding. This detailed guide will enable you to make Kalakand at home with confidence and impress your family and guests with a delicious treat.

 FAQs

Yes, this saves time by using condensed milk. But, decrease the sugar quantity since it already contains condensed milk with sugar.

Food is more than just a necessity in Indian weddings and festive gatherings. Among all the lavish dishes spread in the buffet, there will always be one humble star that catches everyone's fancy: Chana Masala. This spiced chickpea curry explodes with flavors and aromas, with an uncanny ability to unite guests across all ages. Whether they are served with fluffy bhature, fragrant rice, or crispy puris, Chana Masala is a celebration in itself.

In this blog, we’ll dive into the secrets of crafting the perfect Chana Masala, the kind that leaves guests asking for seconds (and maybe even thirds!). Whether you’re preparing for a family wedding, a festive occasion, or just want to relive those magical banquet moments, this recipe will bring the spirit of celebration straight to your kitchen. Let’s get cooking!

Basic outline



• Introduction 
• Ingredients
• Main ingredients
• Spices and seasonings
• Additional ingredients 
• Step by step instructions 
• Prepare the Chickpeas 
• Gravy base preparation 
• Building flavor 
• Adding Chickpeas to the gravy
• Final Touches 
• Tips for perfecting recipe
• Serving Suggestions and variations 
• Health benefits 
• Conclusion 
• FAQ'S

What is Chana masala recipe 

Chana Masala is a classic North Indian dish that is commonly served at weddings and festivals. This creamy dish is a flavorful mixture of chickpeas in rich, spiced gravy enhanced with the unique flavors of curd, kasuri methi, and a medley of aromatic spices. In this step-by-step guide, we'll walk you through how to prepare this mouthwatering dish, perfect for impressing guests at any celebration.

Chana Masala Recipe: A Festive Dish Perfect for Any Occasion

 Ingredients

 Main Ingredients

- Chickpeas (Chana): 1 cup, soaked overnight and boiled

- Onion Paste: 2 medium-sized onions, grind or blend them to make a smooth paste

- Tomatoes: 3 medium-sized, finely chop or puree them

- Curd (Yogurt): ½ cup, whisk the curd

- Ginger-Garlic Paste: 2 teaspoon

- Green Chilies Paste: 1 teaspoon

- Ghee (Clarified Butter): 2 tablespoons

 Spices and Seasonings

- Coriander Powder: 1 tablespoon

- Garam Masala: 1 teaspoon

- Chana Masala: 2 teaspoons

- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon

- Salt: To taste

- Turmeric Powder: ½ teaspoon

- Red Chili Powder: 1 teaspoon

- Cumin Seeds: 1 teaspoon

- Dry red chilies:  2

 Additional Ingredients

- Tomato Ketchup: 2 tablespoons

- Coriander Leaves: A handful, finely chopped

- Water: 1½ cups (according to your requirement)

 Step-by-Step Preparation Instructions

1. Prepare the Chickpeas

1. Soak 1 cup of chickpeas in water overnight (8-10 hours).

2. Soak the chickpeas. Drain and wash them. Pressure cook with 3 cups of water, 2 bay leafs, turmeric powder and 3 green chilies for 6-8 whistles or till soft. Keep it ready.

Boiling chana with turmeric powder, bay leaves and green chilies

 2. Gravy Base Preparation

1. Heat 2 tbsp of mustard  oil in a heavy-bottomed pan or kadai over medium heat. Then add two dry red chilies.

2. Add cumin seeds. Let them splutter.

Adding cumin seeds and dried red chilies in mustard oil

3. Add the onion paste and sauté until golden brown. This step is important for creating a deep and flavorful base.

Adding onions paste

4. Add the ginger-garlic paste and green chilies paste and sauté for 2 minutes, till raw smell disappears. Now add turmeric powder and red chilli powder.

Adding ginger garlic paste and green chilies paste

 3. Building flavor

1. Add the chopped or pureed tomatoes, salt and sauté till the oil starts separating from the mixture.

Adding chopped tomatoes

2. Reduce the flame and add the curd in a whipped state gradually, stirring continuously to avoid curdling.

Adding curd to the gravy

3. Add coriander powder. Mix well.

Adding coriander powder

4. Let the mixture cook for 3-4 minutes till the gravity thickens up and the flavor of spices infuses well.

 4. Add Chickpeas to Gravy

1. Put the boiled chickpeas in the gravy. Mix well.

Adding boiled chickpeas in the gravy

2. Stir in 2 tablespoons of tomato ketchup for a subtle tang and sweetness.

Adding tomato ketchup

3. Now add the chana masala and mix together with the boiled chickpeas.

Adding chana masala

4. Pour in 1½ cups of water (adjust the quantity for desired consistency) and bring to a boil.

5. Lower the heat and simmer for 10-15 minutes, allowing the flavors to meld together.

 5. Final Touches

1. Sprinkle garam masala and crush kasuri methi between your palms before adding it to the dish.

Adding garam masala and kasuri methi

2. Add some black salt as needed.

Adding black salt

3. Add some ghee to the dish.

4. Garnish with freshly chopped coriander leaves.

Adding coriander leaves

 Tips for Perfecting Chana Masala

1. Cook Chickpeas Properly: Ensure the chickpeas are soft but not mushy. Undercooked chickpeas can ruin the dish.

2. Blend the Curd Well: Whisk the curd to a smooth consistency before adding it to prevent curdling.

3. Balance Spices: Taste the gravy frequently and adjust spices to suit your preference.

4. Use Fresh Ingredients: Fresh tomatoes, ginger, and garlic increase the flavor of the dish.

5. Simmer for Rich Flavor: Let this dish simmer over low heat for a deep, rich taste.

 Serving Suggestions

- Serve Chana Masala with naan, paratha, or puri for an authentic feel.

- Pair it with jeera rice or plain basmati rice for a wholesome meal.

- Serve this dish accompanied with sliced onions, lemon wedges, and with a side of raita for dinner.

Chana Masala Recipe: A Festive Dish Perfect for Any Occasion

 Variations

1. Restaurant-Style Chana Masala: Add a splash of cream and butter to make it richer and creamier.

2. South Indian Twist: A tadka of mustard seeds, curry leaves, and dried red chilies can be added for a unique flavor.

3. Spicy Chana Masala: Add more of the green chili paste and red chili powder for a spicier version.

 Health Benefits

1. Rich in protein: Plant-based proteins in chickpeas rank this dish as an excellent one for vegetarians.

2. Rich in Fiber: Chana Masala serves to be an easy digest and gut-friendly because of the high presence of fiber in chickpeas.

3. Antioxidant-Rich: Turmeric, coriander, and even garam masala contains much antioxidants, which enhances immunity.

4. Low in Fat: Being prepared with minimal amount of ghee, it is a low-fat and nutrient-rich dish.

Nutrition Facts

Chana Masala Recipe

Calories 270 Calories from Fat 90

Fat 10g	13.3%
Saturated fat 4g	20%
Magnesium 50mg	11.9%
Potassium 450mg	13.2%
Carbohydrates 35g	10.7%
Fiber 8g	28.5%
Sugars 7g	7%
Protein 10g	5.7%
Sodium 650mg	28.2%
Vitamin B6 0.3mg	17.6%
vitamin C 15mg	16.6%
Vitamin A 600IU	66.6%
Vitamin K 20mcg	16.6%
Calcium 80mg	6.15%
Zinc 0.8mg	7.2%
Iron 3mg	16.6%

---

* Percent Daily Values are based on a 2000 calorie diet.

Conclusion 

There is nothing like the version of Chana Masala wedded to rice. This is a great versatile dish to lay out in either casual dinners or grand celebrations. To this effect, replicate the magic of wedding-style Chana Masala in your own kitchen by following the step-by-step instructions above. It has a rich aroma, vibrant flavors, and satisfying texture that makes it a favorite among people who love food.

 FAQs

 Can I use canned chickpeas for this recipe?

Yes, canned chickpeas can be used as a shortcut. Rinse very well before adding to the gravy.

About Bihari-Style Egg Curry 

Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion

Ingredients for Bihari-Style Egg Curry

 For the Curry Base:

 Spices:

 Optional Garnish:

 Step-by-Step Preparation Instructions

 Step 1: Prepare the Eggs

Boiling the 4 eggs

Frying the eggs in mustard oil with salt and turmeric

 Step 2: Infuse Garlic and Prepare the Base

Adding cumin seeds and dried red chilies

Adding and frying the onions

 Step 3: Assemble the Curry

Adding ginger garlic paste and then adding chopped green chilies

Cooking all the spices together

Adding 2 washed and fresh whole uncut garlic

Adding curd to the cooked spices

 Step 4: Combine and Simmer

Adding 1½ cup of water

Boiling the eggs in the gravy

 Step 5: Finish with Garnish

Garnishing with coriander leaves and garam masala

 Perfecting the Recipe

Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion

 Serving Suggestions:

 

Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion

 Variations:

 Health Benefits

 Conclusion

 FAQs

 Can I use fried onions bought in stores for this recipe?