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A traditional Bengali sweet made with paneer and stuffed with almonds and pistachios.


  • 200 gm paneer from cow's milk
  • 1 Tbsp maida (refined flour)
  • 1/2 kg sugar
  • 2 cups water
  • 1/4 tsp golden food color
  • 1/8 tsp saffron
  • 1 tsp cardamom powder
  • 8 blanched and chopped almonds
  • 8 blanched and chopped pistachios


IMix the saffron with the cardamom powder, almonds and the pistachios.Put the sugar and water over medium heat, to dissolve the sugar, stirring all the time.Meanwhile mash the paneer and maida together to a smooth consistency. Divide mixture into 6-8 and form round flats, put some mixture in the center and form into smooth round balls again. When the sugar is dissolved, add the food color and over high heat add the paneer balls. Cook over high heat for 15-20 minutes, adding water every 5 minutes, so that the sugar does not get too thick. Cool and serve.

Maida Burfi


  • Maida / All purpose flour – 1-1/2 cups
  • Ghee / Vegetable shortening – ½ cup
  • Sugar – 2 cups
  • Water – 1/2 cup
  • Vanilla essence – 1 tsp
  • Apple green food color – 2-3 pinches


  1. Sieve the flour first. Grease a plate with ghee and keep it ready.
  2. Heat the ghee or shortening in a pan and once it melts add the flour. Roast for 3-4 mins until the raw smell disappears over low flame.
  3. Place both sugar and water in a pan and let it cook until the sugar dissolves. Start cooking further over medium flame until the syrup forms a one-string consistency.
  4. Add vanilla essence and food color to the roasted flour.
  5. Pour the sugar syrup over the roasted flour and keep stirring briskly. No need to keep the pan with the flouron the stove.You can keep it on the counter and mix. A wooden spatula will be of great help to do this.
  6. You will see that hot sugar syrup starts melting the ghee in the roasted flour and the entire mixture becoming loose. Stir briskly with the spatula in a circular motion.
  7. It will take only about 2 minutes when you can see that the mixture coming together in a big mass.
  8. Immediately, pour this mixture into the readily kept greased plate and tap it gently on the counter until it is leveled. You can also use a butter paper to level the top evenly.
  9. While it is still warm using a knife draw lines according to the shape you prefer.
  10. Wait until it cools considerably and once again using the knife you can cut them into desired shape perfectly.

Holiday Cheesecake


  • 1 cup reduced-fat cinnamon graham cracker crumbs (about 5 whole crackers)
  • 2 tablespoons reduced-fat butter, melted
  • 1 package (12 ounces) fresh or frozen cranberries
  • 3/4 cup sugar
  • 1/4 cup water


In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool.

In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. Yield: 16 servings.

Peach Melba

Preparation Time :  10 minutes
Serves : 1


  • Canned Peach - 8 slices
  • Vanilla Ice-Cream - 2 scoops
  • To Garnish :-
  • Strawberries
  • Mint Springs - a few


In a non-stick pan, put some sugar syrup from the can. Place the peach in it.Valentine Recipe - Peach Melba Cook for a minute or two. Now take a glass and arrange the peach halves upside down. Put the ice cream scoop over it. Garnish it with berries and mint springs Serve immediately.

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