How to Cook Tasty Chitrakoot bengali recipe

Chitrakoot bengali recipe. Best Bengali Recipes-The cuisine of Bengal is as rich and distinct as the state itself. The rule of Nawabs has deeply influenced Bengali food which is a combination of subtle and fiery flavours. There are certain European influences also like the snack food tradition and foods like chops and cutlets that are British in origin but are prepared and served in most Bengali households.

Hailing from Eastern India, Bengali food makes use of mustard oil and a mixture of five seeds and spices called the panch phoron to get a special flavour. Heat a vessel add sugar and water, cardamom powder, prepared thick syrup and keep aside. Fry chitrakoot in oil or ghee till dark brown. You can cook Chitrakoot bengali recipe using 10 ingredients and 16 steps. Here is how you cook that.

Ingredients of Chitrakoot bengali recipe

1. Prepare of Paneer/cottage cheese -.
2. You need of Whole dried milk / mawa -.
3. You need of All purpose flour -.
4. You need of Clarified butter -.
5. You need of Baking powder -.
6. Prepare of Sugar -.
7. You need of Cardamom powder -.
8. It's of Sugar -.
9. You need of Water -.
10. You need of Oil - for frying.

Then rolled chitrakoot in castor sugar. Rinse paneer (chhena) under running water to remove residual lemony taste. Tie prepared chhena in a muslin cloth. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish.

Chitrakoot bengali recipe instructions

1. Grate the mawa /whole dried milk and cottage cheese / paneer and mix well..
   
2. We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough..
3. Add all purpose flour / maida,baking powder,1 tbsp sugar and clarified butter/ghee and mix well..
4. Divide the dough in equal size balls..
5. Roll each balls between your palms..
6. Shape these balls into diamond shape about 1/2 inch thick..
7. All the balls are made in the same way..
8. Heat enough oil in a pan for deep frying..
9. Fry the chitrakoot on low heat till golden brown..
10. Drain in paper napkin.
11. Again heat the pan..
12. Add sugar and water till sugar dissloves..
13. Keep it medium flame for 8 - 10 mins..
14. When it gets stick it means syrup is ready add cardamom powder..
15. Place the chitrakoot in the sugar syrup.
16. Serve after two hours..

It has many traditional Bengali recipes intended for it specifically. It has a sweet buttery flavor and a potent aroma.' There is a type of rice which comes from Bangladesh - the Chinigura Rice (similar to Basmati and Jasmine rice but with very tiny, short grains, resembling sushi rice). Chitrakoot, "the hills of many wonders" is indeed a gift of nature and the gods. Located in the Banda district of modern Uttar Pradesh (U. Tie chhena in a clean muslin cloth and squeeze it gently to drain excess water.