Jalebi

Ingredients:

• 2 cups All Purpose Flour • 1-1/2 tbsp Rice flour • 1/4th tsp Baking powder • 2 tbsp Curd • 3 cups Sugar • 2-1/2 cups Water • 1/2 tsp Cardamom (powdered) • Ghee or Vegetable oil for frying

How to make Jalebi:

• Mix the flour, rice flour, baking powder, curd in a bowl. • Mix well, add water and whisk until smooth. • Set aside for about 2 hours to ferment. • Whisk thoroughly before use. • Prepare one string syrup by dissolving sugar in the water. • Just before the syrup is ready add cardamom powder. • Heat oil in a heavy bottomed pan or kadhai. • Pour the batter in a steady stream into the kadhai to form coils. • Make 4-5 at a time. • Deep fry them until they are golden and crisp all over but not brown. • Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup. • Leave for at least 4-5 minutes so that they soak the syrup. • Take them out of syrup and serve hot. • Jalebi is ready.

Notun Gurer Payash Recipe

Ingredients:

• 1 cup Palm Jaggery (grated) • 3 L Milk • 2 tbsp Basmati Rice Soaked • 1 Bay leaf • 5-6 Green Cardamoms • 10 Almonds (blanched and sliced)

How to make Notun Gurer Payash:

• In a thick bottomed pan, boil the milk and then simmer it in low until it thickens. • Add bay leaf and green cardamoms to the milk and cook for some time. Now add rice to it and stir. • Add jaggery and almonds to it and simmer for five minutes. • Chill and serve.

Pineapple Sandesh Recipe

Ingredients:

• 5-6 Fresh pineapple slices (thick) • 1 ltr Milk • 1 Cup fresh curd • 1/2 Lemon juice • 1 Glass chilled water • 2 tbsp Sugar • 4-5 Drops vanilla essence

How to make Pineapple Sandesh:

•	Chop the pineapple into tiny pieces (after discarding eyes)
•	On low heat, put chopped pineapple in a pan and sprinkle 1 tsp sugar over it.
•	Add 1 tbsp water and cook while stirring till pineapple turns soft.
•	Remove the pan from heat and allow the contents to cool.
•	When cooled, drain it through a colander.
•	Add lemon juice in 1/2 glass water.
•	Pour milk in a deep pan and boil.
•	Add curd and mix gently to curdle.
•	Add lemon-water mixture in it to curdle completely.
•	When transparency appears in the mixture, take off heat and add a glass of chilled water.
•	Let it cool for 2 minutes and drain through a muslin cloth to collect remaining chhena.
•	To cool and wash chhena well, hold the cloth containing chhena like a pouch under running cold water.
•	Press out gently to remove excess water.
•	Now remove the chhena from cloth and put it into a vessel.
•	Add sugar and heat gently, stirring constantly until dissolved.
•	Take off fire and cool to room temperature.
•	Churn this sweet chhena in a mixie until very smooth.
•	Take pineapple in a small cloth and squeeze gently to remove excess water.
•	Blend this in mixie with vanilla essence till crushed.
•	Add this crushed pineapple to chhena and mix well.
•	Spread the mixture on a plate and put it into refrigerator to set and chill.
•	When almost set, press portions of the mixture into desired moulds.
•	Allow to set like a soft pudding.
•	Cut and serve chilled.