The new year calls for newer things, so why not celebrate Poila Baisakh with a sweet twist? Be it lau’er payesh, which is also a sandwich, a baked rosogolla that’s not just made with chhana or a pumpkin mousse that’s just #perfect — these recipes will definitely make the Nabo Borsher mishti mukh even more special.
Lau’er payesh, with a twist
Try making this unique Lau’er payesh at home Shutterstock (Representational image)
Have you ever tried a lau (bottle gourd) payesh, in a sandwiched form? If you’ve had or made chalkumror pur bhaja (ash gourd fritters), the process is similar but with a delightful twist!
Ingredients:
- Lau (bottle gourd): 1 small
- Full fat milk: 1litre
- Khoya kheer (mawa): 100gm
- Condensed milk: ½ of a small cup
- Cardamom powder: 2 teaspoons
- Bay leaf: 1 large
- Chopped dry fruits (cashew, raisins, almonds, walnuts): 1 medium cup
- All purpose flour (maida): 1 small cup
- Cornflour: 1 tablespoon
- Ghee: 50gm (to shallow fry the sandwiches)
Method:
- Peel the skin of the bottle gourd and cut into halves. Cut slices of medium thickness
- In a mixing bowl, grate the khoya kheer. Add one teaspoon of cardamom powder and condensed milk. Mix well
- Make a thick batter of all purpose flour and cornflour
- Heat ghee in a nonstick pan. Take one slice of bottle gourd, add a layer of the khoya mix as a filling. Cover with another slice and make a sandwich
- Dip the sandwich in the batter and fry on low to medium heat until both sides are golden brown
- In a deep pan add the milk and turn on the heat. Now add the bay leaf and cardamom powder. Slow cook the milk until it is half its quantity
- Add chopped dry fruits. If needed, add some condensed milk too. The consistency should begin to look like kheer
- Add the sandwiches and cook for another 7-10 minutes. Garnish with some more chopped dry fruits and serve hot
A different kind of baked rosogolla
Have you ever tried this rosogolla made with mishti aloo? Shutterstock (Representational image)
This rosogolla isn’t made with just chhana (cottage cheese). It also includes mishti aloo (sweet potato) and is baked — creating a creamy kheer-wrapped rosogolla. Ready to try?
Ingredients:
- Chhana (cottage cheese): 1 large cup
- Sweet potatoes: 1 large
- Full fat milk: 1 litre
- Cardamom powder: 1 teaspoon
- Powdered sugar: 1 small cup
- Cardamom pods: 2-3 pieces
- Chopped dry fruits: 1 small cup
- Cornflower: 1 tablespoon
- Condensed milk: 1 small can
- Rose water: ½ teaspoon
- Khoya kheer: 50gm
Method:
- Drain any excess water from the cottage cheese
- Boil the sweet potatoes, peel off the skin and drain any excess water. Mash until lump-free
- Mix cottage cheese, sweet potatoes, powdered sugar, cardamom powder and rose water to make small balls. If needed, added cornflower
- Boil milk in a deep vessel with cardamom pods. Add khoya kheer and cook on low flame until the milk has started to thicken and the khoya has dissolved
- Add condensed milk and cook for another 5 minutes. The milk, by now, should be thick
- Take a baking dish and place the rosogollas. Pour the milk over the rosogollas, covering them evenly
- Preheat the oven for 2-3 minutes and grill at 200-degree celsius for 5 minutes
- Sprinkle chopped dry fruits, drizzle rose water and serve warm or chilled
An exotic pumpkin mousse
Pumpkin mousse with a topping of peanut butter and caramel sauce - simply yummy! Shutterstock (Representational image)
Have you ever had pumpkin mousse with a topping of peanut butter and caramel sauce topping? No? There’s no better time to indulge than now.
Ingredients:
- Chopped pumpkin: 2 large cups
- Heavy cream: 200ml
- Pumpkin spice: 1 teaspoon
- Powdered sugar: ½ cup
- Marshmallows: 100gm
- Full fat milk: ½ of a medium cup
- Peanut butter: 100ml
- Caramel sauce: 100ml
- Salted butter: 100gm
- Chopped roasted peanuts: 1 small cup
Process:
- Make a paste of the chopped pumpkin pieces in a blender
- In a nonstick pan, melt butter and add milk. Cook for 2 minutes. Then add pumpkin puree and marshmallows. Cook until smooth and lump-free
- Turn off the heat and let the mixture to cool
- Meanwhile, blend sugar and cream until fluffy
- Fold the pumpkin mixture into the sugar and cream mixture
- Pour the mixture in small bowls or serving containers of your choice. Add dollops of peanut butter and caramel sauce on top. Sprinkle chopped peanuts. Serve chilled
