Panihati is the name of a village located in the state of West Bengal, India on the banks of River Ganges. The festival of Panihati is known as a festival of sweet loving punishment which is exchanged between the Lord and His devotees.
Dahi Chida is the most famous sweet dish prepared in this festival. It is a combination of milk, chipped rice, yogurt and lots of fruits. The recipe has many variations and I like to make this one the most.
2-1/2 cups of Chipped rice (Poha, washed and drain)
1 cup of Sugar
2 cups of milk
2 cups of yogurt
1 cup of freshly prepared thick sweet condensed milk
2-3 teaspoons of cardamom powder
Please check (Measurements)
Fruits for flavoring – Mangoes, cherries, apples, bananas and dry fruits. (Use the Fruits which you prefer except oranges and lime) 😀
Process: Heat the milk on low till it rises to the surface. Add the chipped rice, sugar, Cardamom powder, mix well and cover with a lid. Let the chipped rice soak till the entire mixture reaches room temperature.
Beat the yogurt nicely and add to the mixture which has cooled down along with sweet condensed milk. Mix well and then add the fruits and dry fruits.
refrigerate it for 30 minutes to 1 hour and the Dahi Chida is ready to serve 🙂
Note***: (I made fresh condensed milk by letting 2 cups of milk mixed with 1/4 cup yellow sugar, cook on low and occasional stirring. after the color started to turn cream, I mixed 1/4 cup of water with 2 tbsp of cornstarch and added to the milk. Then kept on occasionally stirring it till the milk reduced to half. So if you are using two cups of milk, then the condensed milk should be around 1 to 3/4 cup approx.)
When it comes to sweets, what steals my heart are these succulent, spongy, white sweet Bengali bombs.
The flavour of milk dipped in good thick sugar syrup is a very easy thing to make. The key is in kneading.
1 litre of cow's milk
2 big lemons
4 cups of sugar
Process: Cook the milk on low heat until it comes to a boil (starts
rising). Turn off the stove and first add one entire lemon's juice
(without the seeds). You will see the milk curdling, wait for a
minute and then strain the curdled milk and cream in a cheese
cloth. The left out liquid you can use as whey and the curdled
cream for Rasagullas.
Let the cheese cloth sit for a while until all the liquid is drained into
the container which is placed under the cheesecloth.
By this time put the sugar in 8 cups of water (Use a big Pot) and
keep on cooking it on medium heat.
Squeeze the cheesecloth and start the kneading the cream. Keep
on kneading and pressing the cream for nearly 4-5 minutes, until
it becomes smooth and it starts releasing some oil. Then you
know the cream is fit for rolling into balls. Roll them into smooth
balls nearly inch diameter.
Check the sugar mixture with the help of a spoon and finger,
testing its stickiness. Once the syrup looks thick enough and
sticky when touched, then you slowly add the Rasagullas in it.
Cover and cook on low to medium heat for 3-4 minutes until the
Rasagullas become double the size. Turn off the stove and let
them rest until the syrup cools down to room temperature.
Refrigerate for a day and then serve them.
Tip: You do not need the sugar syrup thick like honey, just little thicker so that it’s sticky.
Also Alternately for the rasagullas to be more spongy you can use add some sugar in the cream and then knead it for making the rasagullas.
Sweetness for your sweethearts!! Simply cooked in milk with few nuts boosted with cardamom gives it very rich flavour and creamy texture. Generally, sweet rice is prepared for special occasions and tastes the best when served chilled.
Serves 2 (small bowls)
1/2 cup rice
4 tablespoon brown sugar (if you prefer extra sweetness then use between 1/4 to 1/2 cup of sugar)
2 tablespoon crushed nuts (any kinds: almonds/cashews/walnuts)
1 teaspoon of cardamom powder
1 tablespoon raisins(optional)
2 cups Milk
Please check (Measurements)
Process: Wash the rice thoroughly in cold water 2-3 times. Cook the rice in 1 cup of water on medium heat till all the water is absorbed by the rice.
Add 1/2 cup water again and cook on low heat with lid covered for 2-3 minutes (occasionally stirring in between to avoid sticking of the rice at the bottom). Mash the rice a little and add 2 cups of milk, sugar, cardamom, 1 tablespoon of crushed nuts, raisins(if using). Cook with lid covered between low to medium heat for 4-5 minutes(occasionally stirring in between to avoid sticking of the rice at the bottom). You will observe the milk getting thickened and creamy.
Turn off the stove and garnish with the remaining nuts. Let it cool down to room temperature, refrigerate for 30 minutes and serve chilled.