Category Archives: Bangladeshi Sweets / Mishti



Bangladeshi style balushai is one of the dry sweets I am crazy for !! The reason I’m saying Bangladeshi style , because though this sweet is common in every country of the subcontinent , Bangladeshi version is little different as nutmeg flovred maowa/ khoya is stuffed inside the sweet, making it more flavorful.


1 cup all purpose flour
4 tbl spoon melted ghee
3-4 tbl spoon yogurt ( start with 3 tbl spoon), cold
Pinch of baking powder
Pinch of salt

For the sugar syrup :

1 cup sugar
3/4 th cup water
1/2 tea spoon lemon juice ( prevents crystalization of sugar)
2 cardamoms , 1 little stick of cinnamon

For stuffing

khoya/ maowa
1/4 th tea spoon nutmeg

Other ingredients:

Oil for deep frying


1. Make a dough with the ingredients mentioned above . It will be a flaky , little tight dough . Don’t try to make it sost . Just everything should be come together . Not dry but not soft either . If you think the ingredients are not coming together , you may add little yogurt . But control youself adding too much yogurt to make it a soft dough . The dough need to be little hard .
Don’t knead the dough like bread .

2. Cover the dough and let it rest for 30 minutes .

3. In the mean time heat the oil for deep frying in medium low flame , prepare sugar syrup and the khoya. If you dont have khoya , make it with powder milk .
For that take half a cup of powder milk , add 2 tbl spoon ghee and 1/3 rd cup liquid milk/ heavy cream . Now microwave it for first 30 seconds and stir , microave again for 30 seconds . Check and stir like so , so that the khoya must not get burnt . The liquid will dry out a little , don’t try to dry out completely as it may make the khoya burnt . just when little wet , is perfect . It will solidify when cools down . You can do the full process in the stove too , until everything comes together and make a doughy texture .
Cool down the khoya and crumble it , mix with nutmeg powder .

4. For the sugar syrup , make a medium thick syrup , must not be too thick ( the syrup won’t get inside the sweets) nor too thin ( the sweets will become soggy) . It should be liquidy but thick .

5. Now take the flour dough . Make small balls from the dough . You don’t have to knead it . Just make balls and stuff maowa inside . Seal the opening and make small flat ball . The balls will get bigger while frying , so don’t make them big in size .

6. Lower the stove and fry the balushais in hot oil at low flame for 15-20 minutes until red . The balushais need to be well fried , that helps to soak the syrup nicely. Immediately transfer to the warm syrup and let it soak the syrup for 2-3 minutes .

7. Take them out from the syrup and dredge over dry maowa . For dry mowa , take powder milk and ghee and make bread crumb like texture . Strain through a strainer .

Ready .

Chaana’r payesh


This is my Aunt’s ( my choto khala, we call her Munnila ) recipe . I just improvised a little .


Chaana/ chenna / cheese from 1 and 1/2 ltr milk ( around 3/4 th cup chaana)
1 and 1/4 th cup Evoparated Milk
1 cup regular milk + 1tbl spoon powder milk
2 or 3 green cardamom
Sugar to taste ( around 1/2 cup)
Rose water ( optional)
Nuts and raisins for garnishing

Procedure :

1. Make chaana from 1 and 1/2 ltr full cream milk . For that boil the milk . When the milk is boiling hot add 2 tbl spoon vinegar mixed in 2 tbl spoon water and stir until the water separates from the milk . For chaanar payesh , we need little hard chaana unlike chaana for deshi sweets . So I’m using vinegar as it is very strong and curdles the milk more .

2. Drain the chana and wash with cold water . Now squeeze out the water and put the chaan in the fridger for an hour . It would help to set the chaana .

3. Boil evaporated and regular milk with cardamoms . Add the sugar . Now cool down the milk a little . Add the chaana to the milk , when it is not too hot . Sprinkle some rose water .

4. Garnish with nuts and raisins .


1. If you don’t find evaporated milk just add powder milk with the regular milk to thicken it .

2. You can use condensed milk in the milk mixture too . In that case just reduce the sugar as condensed milk has sugar in it too .

Boondia-maowa Laddu

Boondia-maowa Laddu

Boondia-maowa Laddu

For Boondi-maowa laddu , make boondi first . For boondi recipe plz click the link below

Now the additional ingredient I need is maowa or khoya . If you don’t have maowa at home , make it at home by using powder milk , little ghee and heavy cream / evaporated milk / regular milk .

For home made maowa :

1/2 cup powder milk
1/2 cup heavy cream/ evaporated milk / regular full cream liquid milk
2 tea spoon ghee

Mix them all together and cook on the stove , until everything comes together and forms a dough or microwave it for 2 – 3 minutes or until it becomes a paste like thing , keep stirring and checking after every 1 minute . Cool it down before you apply it .

Procedure for laddu :

1. While the boondis are hot , take half of the boondis and smash it in the food processor . Add little boiling hot water to smash it easily . Add the water little by little .

2. Now add the remaining intact boondis with it and add the maowa , mix everything together and while hot shape them into the size of laddus . Wash your hand after every few minutes , or else you will find difficulty to shape the boondis .
If you find your boondi mixture little unstable and the laddus fall flat . Don’t worry , keep them in the fridge for a while to get them little stable and shape again .

Making this laddu , I mistakenly blended 2/3 rd of the boondis , so it looks more like mihidaana laddus , but if you use the amount I mentioned now, that is blend half of the boondis and keep half of the boondi intact, you will see the boondis more prominently . :D

Enjoy !!!!

Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

making boondia is way too easy than making mihidaana , though they both have the same recipe . Boondia and mihidaana both need special type of instrument, a ladle , kind of perforated spoon to make them . Slotted or perforated spoons that are easily available in the market , can be used for making bondi without any hesitation . But being smaller in size , to make perfect mihidaana is always tough , specialy when you can’t find that special instrument to make that . I have tried so many thing , from colander to grater or even the strainer for the kitchen sink but ended successfully with the tea stariner . :D But yes , not only the tea strainer, you need to follow some tricks to make them perfect . :)

Ingredients :

For Batter:

1 cup besan/ Benglam gram flour
3/4th cup -1 cup water ( room temperature) + 1 or 2 tbl spoon more ( if needed)
Pinch of baking soda/ powder
Little food color
Little salt

For Sugar Syrup :

1 cup Sugar
3/4th cup of water
2 green cardamom and a small stick of cinnamon


1. Heat oil in a karahi on medium flame . Mihidanas need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes .

2. Make batter with the ingredients mentioned for batter . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter .

3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round mihidaanas . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . :)

4. Fry the mihidaanas or small bundis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon . When all the batter is exhausted , all the mihidaanas are fried , take little amount from it to crush into powder . Not too much a little amount . But yet , it is optional .Put the remaining mihidaanas in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot .

5. Now while they are hot transfer half of them into the food processor and blend . Just because your sugar syrup is thick, they won’t be blended easily so add little hot , boiling water to blend well . Don’t put too much at a time . Just enough that is needed . If you mistakenly add too much water or it gets too thin , then add the remaining mihidanas with it and blend . that will balance the consistency . Now transfer it to a bowl . Mix with the crushed boondis/ mihidaanas . You may add little maowa too .

6. Grease your hand with oil/ghee and start making laddus . Everyone says to make laddus while they are hot , but what I do , I put the mixture into the deep fridge chamber for 5/ 10 minutes and then I find it easier to shape . When I start doing it while they are hot , they tend to be flat . But after keeping them in the fridge for a while , it is easier to make perfect round shape .. :D


1. The consistency of batter is very important . If it is too thin , that when you put them on the spoon or strainer and it starts falling off , you will never get the perfect round shape . Or if it is too thick that no matter how hard you press the batter with the spoon or hand , it does not fall easily through the spoon or strainer , you won’t get the perfect shape too . It should be medium thick . But not thin at all .

2. Always place the strainer or the spoon as near to the oil as possible for the perfect shape .

3. Don’t put too much batter on the strainer or spoon at a time . That will ruin the shape . Small quantity at a time . Press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . :)

4. Try to clean the spoon after every batch. That would help smooth flowing.

Komolabhog , amazing orange flavored Roshogolla

Komolabhog , amazing orange flavored Roshogolla

Komolabhog , amazing orange flavored Roshogolla

In a chilly afternoon, like today , while enjoying a sweet orange , an idea just crossed my mind and I literally jumped off my couch , rushed to the kitchen to make a Bengali delicacy , almost forgotten , Komolabhog, an orange flavored,soft roshogolla . :D

Ingredients :

For making chaana / paneer / cheese for komolabhog :

4 cups of Full cream liquid milk
1/4 th cup of orange juice ( you may need more depending on the quality of milk)

For Syrup :

1 cup sugar
3 cups of water
2 cardamoms
1 small stick of cinnamon
little yellow and orange food color
1 teaspoon orange zest

Other ingredients :

Less than half a teaspoon flour( level)
Yellow food color

Procedure :

1. Boil the milk and when it reaches the boiling point , turn off the heat. Add the orange juice and stir . Stop for a while . You will find the milk is curdling . You may need a little more juice to curdle the milk completely . Don’t make any hard chaana . The chaana should be soft . Just the moment the water separates , pour the chaana on a cheese cloth . Wash it with chilled water and squeeze the water well . Making of chaana is very important for roshogolla . If your chaana is hard , eventually your roshogolla will be hard too . Squeeze the water from the channa very well . If your chaana has water , the roshogolla will fall apart in sugar syrap .

2. Start making the sugar syrap with sugar , water , cardamom, cinnamon, food color , saffron and orange zest .

3. Mix a little yellow food color in the chaana .Knead the chaana very well . Knead it with the palm of your hand . Kneading is another vital part of making soft chaana .

4. I kneaded my chaana with my palm for 5-7 minutes . Then I put the chaana in the food processor and pulse it for 1 minute or so . The chaana will be very sticky and will look like that ;

5. Apply some ghee on your hand and shape the roshogolla carefully , so that there must be no crack in it . If the cheese balls are not smooth , or it has any crack in it , the roshogolla will break into pieces in the sugar syrup . Don’t let the roshogolla/ komolabhog or cheese balls sit for a longer time . If you do so , roshogolla will be hard too . So make the balls just before you are putting them into the boiling syrap .

6. Add the cheese balls into the boiling syrup and cover it with a lid . Don’t cover it completely . There must be a little space to let the steam out . Cook for at least 15 minutes . Remove the lid and you will see , the cheese balls doubled up . Cook for another 15 minutes . .

7. Turn off the heat and keep the komolabhog in the syrup at least for 4/5 hours for the best result .


1. Making chaana is very important . Plz don’t use vinegar for making the chaana of roshogolla or other sweets like this sort . For komolabhog , I made chaana with orange juice , that made the chaana very flavorful and aromatic . Don’t make hard chaana. Don’t let the chaana on the stove or in the whey for a longer time . Strain the water as soon as the water separates . The softer is your chaana , the softer are the roshogollas or komolabhog .

2. Kneading part , very vital . If you don’t have food processor , you can use your chopper or grinder. If you don’t have any , knead well with your palm for at least 15-20 minutes , until it gets stuck in your hand .

3. The roshogolla/ komolabhog are cooked well in less sugary syrup . So the syrap is one thread syrap . The syrup should be very light . If the syrap is thick from the very beginning, the roshogolla or the komolabhog will never be soft . Because thick syrup doesn’t get into the roshogollas well .

Pranhara/ kachagolla

Pranhara/ kachagolla

Pranhara/ Kachagolla

Pranhara , otherwise known as Kachagolla is one of that Bengali sweets , I can die for . I came across many pranhara or kacha golla recipes , but found either complex ( for a “fakibaaz” like me) or the process not giving justice to the name Kachagolla . Kacha golla is that round , roshgolla like sweet , where unlike roshgolla, the chaana ( cheese) is not cooked ! That is , the Chaana is kacha or raw !!!! So this is the recipe , I tried to make easy-peasy for everyone and ofcourse without compromising the real taste;


Chaana from 4 cups of milk
Powder Milk 2-3 tbl spoon
Ghee 1 teaspoon
Sugar to taste
Cardamom powder , a pinch

Procedure to make Chaana:

Boil 4 cups of milk and when it comes to the boiling point , turn off the stove and add 2 tbl spoon of lemon juice . When the Water separates drain the chaana on a cheese cloth , wash with cold water . Squezze well , so that no water should be there . Your chaana is ready.

Procedure for Kachagolla/ Pranhara:

1. Take chaana,sugar, 1 teaspoon of ghee and cardamom powder in a bowl . Knead well until smooth . Remember , try to squeeze all the water from chaana before you make this sweet.

2. Now turn on the heat of your stove on low flame . Put the chaana on a pan and cook on a low flame just that long needed to evaporate the water or moist from the chaana ( as sugar gives moisture to the chaana) . Don’t cook on high flame or for too long , then it will get hard and not giving justice to the name kachagolla .

3. add the powder milk and mix very well with the chaana . Transfer immediately on a plate . Shape in round balls , when cools . Roll it over dry mawa . Your Kachagolla/ pranhara is readyy . :)

For dry mawa , mix ghee with powder milk in a proportion so that it has breadcrumb like texture. Strain with a strainer . Yur dry mawa is ready !!!!!

Kheer-Kadam, an exotic Bengali sweet

Kheer-Kadam, an exotic Bengali sweet

Kheer-kadam, an exotic Bengali sweet

What an exotic sweet Kheer-kadam , otherwise known as Raskadam, is enclosing another one!!!!!! It’s a kind of sweet , where a sweet is covered by a layer , turning it completely into a new kind!!!!! When I cut the sweet , my 7 year old daughter was so amazed !!!! She was like , her mom surely be a great magician !!!! She kept asking me ” How did you put another sweet into this sweet ball???” I pretty much saw myself, the little Khadiza, in her innocent query!!!! I used to wonder too , every time I had those cute, “full of surprise” delights !!!!!!

The making process of Kheer-kadam is pretty simple . Usually Roshgolla is used to be covered by the outer layer . But being a bit adventurous , used laalmohon/ gulabjamun . Moreover the outer layer is often prepared by the khoya or mawa . I made khoya with instant full cream milk powder.

For the Laalmohon or gulabjamun recipe , plz click the link below

Now Let’s move on to make those pretty Kheer-kadams.

For 4 Kheer kadams:


4 medium sized gulabjamun ( take a size smaller than the usual one)

For the outer Layer:

Full cream milk powder,2/3 rd cup
Condensed milk a little less than 1/4 th cup
Evaporated milk/ Whipping cream 1/4 th cup ( if u don’t have anything, regualar full cream liquid milk will do too )
Ghee 1 and half tbl spoon
Powdered cardamom,few pinches
yellow food color , a drop (optional)


1. Make the gulabjamun and after taking out from syrap , keep them in the refrigerator . It will make them firm and the layer can be made easily . :)

2. Mix all the ingredients for the outer layer in a bowl . Mix well , so that no lump is there . Now Heat a pan and put the mixture into the pan . Stir continuously until forms a dough . Transfer it to a plate and let it cool .
I often do it in microwave too . But you have to be careful , so that it must not get burnt.

3. Now when it cools down , put it in the fridge too for 5/ 10 minutes . It will help to shape properly .

4. Take out the gulabjamuns and khoya from the refrigerator . Now cover the gulabjamuns with the khoya .

5. Dust the balls with powdered khoya . For powdered khoya , mix milk powder and ghee in a proportion to make a breadcrumb like texture . Strain them . Your powdered khoya is ready !!!!!!!!



1. Don’t forget to keep the gulabjamuns in the fridge . Because if you take too soft jamuns , you will never be able to make the perfect shape .When you keep it in the refrigerator, the jamuns get little firm as the syrup dries out , making it perfectly suitable for kheer-kadam.

2. If you find difficulties in shaping kheer kadam , in case the khoya is soft enough to shape evenly . Don’t worry . Shape as nice as you can . Put it back in the fridge . After 5/ 10 minutes , take them out from the fridge . You will see the outer layer is firmer now .Try to correct the shape with your hand . :)





For Batter:

All Purpose flour/ maida 1 cip
Rice flour half cup
Yeast 1 teaspoon
Yogurt ( room temperature) 1/4th cup or 4 tbl spoon, whisked
1 teaspoon sugar
Luke warm water , enough to make a medium thick batter

For the syrup:

1 cup Sugar
1 cup water
2/3 cardamom pods and a little stick of cinnamon
1 tea spoon of lemon juice ( to prevent crystallization)


1. Combine all the ingredients of the batter and make a medium thick batter . It should not be too thick or too thin . Pour the batter in a ketchup bottle( the one with nozzle) and keep that on a bowl covered with hot water. Just pour half of the bottle . Leave it there for half n hour or until the batter rises up to top of the bottle .

2. In the mean time make the sugar syrup using the ingredients , mentioned above . Make a medium thick syrap . it should not be thin . Keep the syrup on low flame.

3. Heat oil and squeeze the batter into the oil into coil-like circular motion . Fry until brown . Transfer immediately to the sugar syrap and let the jilapis sit in the syrup for 1 minute or so .Remove it from syrup and serve hot !!!!!!!!


1. You may add 1 teaspoon ghee to the syrup to get that Authentic ” ghee e bhaja Jilap” flavor.


Malaichop/ Roshmalai using milk powder!!!!!!!

Malaichop/ Roshmalai using milk powder!!!!!!!

Malaichop/ Roshmalai using milk powder!!!!!!! So soft and yummy!!!!!!

Malaichop is a very famous sweet dish of Bangladesh . Unlike Rasmalai , malaichops r flatter and bigger in size . But the basic recipes I found always alike . This one is made from milk powder . Less time , less work and fail proof of course !!!!!


For Rabri/Milk gravy

1 liter Whole milk
2 tbl spoon of powder milk
Sugar to taste
Cardamom and cinnamon

For Malaichop/ rasmalai:

A little more than 1/2 cup (half cup) of full cream powder milk ( like half cup + 2 tbl spoon)
1 beaten egg ( medium)
Less than 1 teaspoon ghee ( level)
1 teaspoon sugar
a little more than 1/4th teaspoon baking powder


1. Boil the milk with cardamom and cinnamon and reduce a bit . Add Sugar and powder milk . Stir continuously or else it may get burnt at the bottom.

2. In the mean time prepare the dough. Combine egg, ghee and sugar together . In another bowl combine powder milk and baking powder . Mix the egg mixture with it. It will form a very sticky dough. Keep it in the refrigerator for 5 minutes .

3. You may find difficulties shaping the milk balls from that sticky dough .Grease your hand with ghee and make balls from the dough . Add the balls into the milk when it is in the boiling point . Just because the dough was sticky , you may not make fully round shape. Don’t worry . It will fall flat into the milk and will give the shape of malaichop . Cook at medium flame until doubles up . Flip over the sweet balls carefully ..Don’t cover with lid.

4. After doubling up reduce the heat a little more and cook uncovered at medium low flame for at least 10/15 minutes . It will get bigger in size . Mine one is three times as big as the ball I made !!!!! :)Take out the cinnamon ,cardamom from the milk.

Your malai chop is ready!!!!!!!!!!


1. The recipe I used before, I used to take 1 cup of milk and that was quite a tight dough . And sometimes the center used to remain bit hard , specially after keeping it in the refrigerator!!!!! After having so much successful “mishti making session” , I came up with the idea that sticky doughs make softer sweets!!!
So reduced the amount of milk powder to half!!!!!!! :D

2.Don’t use too much baking powder , you may end up with broken rasmalais/ malaichops!!!!!!!!!!!!!!

3. Don’t Put the balls in too thick milk , that would prevent the malaichops to be soft .. Let the milk thicken whith the cooking of milk balls .

4. Don’t thicken the milk too much . Because after cooling down , the milk will thicken more . :)




chomchom r roshogollar basic recipe ek…check out roshogolla recipe by clicking the following link,

ekhon chom chom er jonno u have to make the sweet in cylinder or oval shape..make a sugar syrap with 1 and half cup sugar and 2 and half cup water…while making the syrap add cinnamon, cardamom and bayleaf in it…when the syrap is boiling add the chom chom ..arekta pan e caramel korte hobe…ektu dark kore korle, u will get dark brown, halka kore korle light brown chom chom…caramel kore taate ektu paani add korle liquid thakbe..ei caramel ta syrap e diye dite hobe…cover the lid and cook it at high flame for 20 minutes or until the chom chom gets doubled up..erpor lid ta ektu khule diye chular flame reduce kore medium flame e ante hobe..By that time syrap o ektu reduced hoye ashbe…aro 15 min cook korte hobe…sugar syrap ta onek ghono hoye ashbe…turn off the stove..aro 15 min ebhabe sugar syrap e chom chom rakhe hobe..ektu ulte dile bhalo,tahole dui pithei eki rokom color hobe..pore syrap theke tule maowa te goriye serve korte hobe…

Here’s the pic of my stuffed chomchom .. Heat evaporated and condensed milk together . Add a little bit of fine semolina . Reduce it until gets thick like mali . Cut the chomchom from the middle, don’t separate completely . Stuff with malai .. ready!!!!!!