Orange Chiffon Cake

Ingredients:

    Egg white- 7
    Egg yolk- 6
    Cake flour- 2 & 1/4 cup (225 gm)
    Sugar- 1 & 1/4 cup + 1/4 cup
    Baking powder- 1 Tbs
    Oil- 1/2 cup
    Salt- 1/2 ts
    Orange zest- 1 Tbs
    Orange juice - 3/4 cup (better to use freshly squeezed juice from orange)
    Cream of tartar- 1/2 ts (optional)
    Confectioners sugar (powdered or icing) - To dust on the top of cake (optional)

Procedure:

   1 Separate the eggs placing the egg yolks in one bowl and the whites in another. Add the extra whites in the bowl where whites are placed. Cover both the bowl and keep aside to bring them to room temperature.
   2 Have ready a 10 inch (25 cm) two piece tube pan and do not grease it.
   3 Preheat your oven to 325 degrees F or 170 degrees C.
   4 Place the flour, 1 & 1/4 cup sugar, baking powder, salt, and orange zest in a big bowl and beat with the electric mixture in low speed just until all things are combined. Then make a well in the center of the flour mixture, add the egg yolks, oil and orange juice; and beat until smooth batter forms.
   5 Now take the bowl where you kept your egg white  (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer. In the middle of beating add the cream of tartar and 1/4 cup sugar and continue to beat until stiff picks form.
   6 Then with a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (do not over mix otherwise the batter may be deflate). Pour the batter into the un-greased tube pan and place on the middle rack of the preheated oven.
   7 Bake it for about 55 to 60 minutes. For better result start to check your cake after 40 minutes with a toothpick or a wooden skewer. Insert the toothpick or the wooden skewer into the center of the cake, if it comes out clean then your cake is done. (When lightly pressed, the cake will spring back).
   8 When the cake is done take it out immediately from the oven, invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely (about 1 - 1 1/2 hours) before removing from pan.
   9 When the cake is completely cool, run a long metal spatula around the inside of the tube pan and center core to remove it from the pan. Invert it onto a lightly greased plate. Dust the top with confectioners sugar (powdered or icing).
  10  Serve with softly whipped cream or ice cream and fresh fruit.

Nakshi Puli(নকশি পুলি )

Ingredients:

    Grated coconut- 2 cup
    Sugar- 1/2 cup or your choice
    Clarified butter/ghee/oil-1/2 Tbs + 2 Tbs
    Salt-1/4 ts
    Cardamom-2 piece
    Cinnamon-1 stick
    Bay leaf-1 piece
    clove-2 piece
    Flour- 1 cup
    Salt-1/2 ts
    Warm water- approximately 1/2 cup or less
    Food color-1/2 ts(dissolve in 1 ts water)
    Oil- for deep fry

Procedure:

    Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Fry the whole masala (cardamom,cinnamon, clove, bay leaf) for 2-3 seconds, then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dried and separated, then take off from heat and set aside.( drying the mix is necessary if you want to preserve your puli, otherwise puli will not remain crispy.)
    Now take four in a bowl, add salt, ghee/oil and mix well. Slowly add warm water, knead and make a nice dough. Then divide the dough to small balls.
    Take a ball on rolling board and make a 2 inch disk size ruti. If necessary use flour during making ruti.
    Now place small amount of coconut mix in the middle of the disk, gather all the side in middle to cover mix and close it by pressing in the middle and give a color point in the middle of puli with your finger (see the video). Make all the puli following this process.
       
    Heat oil in a wok or pan. Put one puli into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few puli and fry them slowly until the both side get a nice brown color. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.
    You can preserve it in a airtight container.( make sure all puli is cooled down to room temperature before preserve it.)

Bibikhana Pitha (বিবিখানা পিঠা)

Ingredients:

    Rice flour-2 cup
    Egg-4 pieces(beaten)
    Coconut-1 cup(grated)
    Sugar-1 cup or according to your taste
    Powder milk-3/4 cup
    Ghee-3/4 cup
    Cardamon powder-1/2 ts
    Water-1 cup
    Raisin and pista-few pieces for garnish
    Ghee-1 Tbs for brush the baking pan

Procedure:

    Heat a pan in medium heat. Fry rice flour around 2-3 minutes. Remove from the pan to a mixing bowl.
    Add all ingredients to the mixing bowl except raisin,pista and 1 Tbs ghee. Mix them well to make a smooth batter.
    Brush the baking pan and pour the batter in it and bake it in 200 f around 1 hour.(different oven may vary temperature. So, check it with a knife. Insert it into the pitha. If it comes out clean then your pitha is done. If it seems still liquid or sticky, keep it  in oven for another 5-10 minutes and check again.
    
    Cut it according to your desire shape,decorate with raisin and pista and serve.

Kolar Pitha (কলার পিঠা)

Ingredients :

    Ripe Banana -1
    Rice flour - 3/4 cups
    Flour - 2 Tbs
    Egg -1
    Jaggery- 5 Tbs or to your taste (soaked in around 1/2 cup of water)
    Sugar - 1 Tbs (optional)
    Salt - 1/4 ts
    Baking powder - 1/4 ts
    Oil - to deep fry

Procedure :

    Mashed the ripe banana nicely in a mixing bowl. Add the jaggery soaked water, rice flour, flour, salt, baking powder and mix them well.
    Take egg in a bowl and beat it well. Then add the beaten egg to the banana mixed batter and mix them.
    Make a nice smooth batter by mixing all the ingredients and keep it aside for 15 minutes.
    Now heat the oil in the frying pan. when oil is heated enough take a spoon of batter and carefully add it into the oil. Add another three or four batch and fry them nicely.
    Remember do not hurry during frying, otherwise they will remain uncooked inside.
    When the both side turn a nice brown color, take them out on a paper towel to soak the excess oil.
    Fry the rest of the batter and serve them.

Seekh Kabab (শিক কাবাব)

Seekh Kabab (শিক কাবাব)

Kalojam(কালজাম)

 Kalojam(কালজাম)

Ingredients:

10-12 sweets can be made with this recipe.

For sweet:

    Milk powder – 1 cup
    Flour – 1 ½ Tbs
    Clarified butter -1 Tbs
    Semolina/Shuji -1 Tbs
    Baking powder -1/2 ts
    Warm milk – ½ cup
    Oil - for deep fry

   
For Syrup:

    Sugar – 2 cups
    Water -4 cups
    Lemon juice – 1/2 ts
    Cardamom- 2 pieces

The amount of Syrup may vary with the
size of pan.We should take such amount
of syrup so thatall sweet can deep into it.

Procedure:

1. Take shuji in a small bowl and soak it into water for 4-5 minutes.
2. In the mean time make sugar syrup by adding water, sugar in a big pan (the pan have to be big enough to hold all the sweets in a single layer and the depth of the syrup should be deep enough such that all the sweets can deep fully in it) and bring it to a boil. Once the syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner.
3. Take the milk powder in a bowl and add ghee. Then mix it well so that ghee can be incorporated into the dry milk.
4. Add flour and baking powder and mix it.
5. Now drain the water from shuji. Add the wet shuji in the dry mix in a little amount at a time and mix it well.
6. Take some dry mix at one side of bowl, spread some warm milk in it and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much milk. Only add that amount of milk so that you can able to make your sweet smooth. Make all the sweets in the same process.
   
7. Take the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up the top of the oil.
8. Now carefully add 3-4 sweets into the oil and slowly rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).

9. When the sweets will turn to a deep brown color, take them out from the oil and drop them directly into the syrup which is still simmering in low heat and cover them.


10. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweet to soak in the syrup over night (10-12 hours).
12. Then take out the sweets from the syrup.
13. Cover the surface with maowa and serve them. This recipe is for 10sweets.
    

Shami kabab

Ingredients:

    Chana dal-1 cup
    Beef keema -400 gm
    Egg-2(beaten)
    Ginger paste-1 ts
    Garlic paste-1 ts
    Cumin powder-1 ts
    Coriander powder-1 ts
    Garam masala powder-1/2 ts
    Red chilli powder-1/2 ts
    Cardamom-4 pieces
    Cinnamon-1 stick
    Onion paste-2 ts
    Copped onion-2 ts
    Chopped green chili-5 pieces
    Bread crumb-around 1 cup
    Chopped coriander leaf-1/2 cup
    Salt-1and1/2 ts or according to your taste
    Oil-1 cup for deep fry

Procedure:

    Clean and wash beef keema and chana dal. In a heavy bottom pan put beef keema,chana dal,ginger paste,garlic paste,onion paste,cinnamon,cardamon,salt and water.Cook until the chana dal and meat become well cooked and the water is completely dried up.
    
    Grind the cooked ingredients to make a fine paste.
    Put the paste in a mixing bowl.Add rest of the ingredients to it except oil and mix well.
    Make small round flattened balls from the mixture.
    Heat oil in a pan in medium heat. Deep the kabab in the beaten egg and carefully put in oil. Put another 4-5 kababs in the same way and fry them till golden brown color come out in both side.
    When frying is done take out the kabab in a paper towel to soak excess oil.
    Now Shami kabab is ready to serve. Serve it hot.

Brain Kabab

 Brain Kabab

Ingredients:

    Goat Brain- 2
    Onion- 1 (chopped)
    Ginger paste- 1 ts
    Turmeric powder- 1/2 ts
    Cumin powder- 1/2 ts
    Green chili - 2 (chopped)
    Garam masala powder - 1/2 ts
    Bread crumb -  1 cup
    Egg - 3 ( beaten )
    Salt- 1 ts or to taste
    Coriander leaf (chopped) - 2 Tbs (optional)
    Garlic paste - 1 ts 
    Oil- for deep fry
Procedure:

  1.  Wash and boil brain with salt, turmeric powder and very little water. Remove from water and   cool.

  2.  Then take them in a bowl and mix chopped onions, coriander leaf, green chilies, cumin powder, garam masala powder, ginger paste, garlic paste . Now make them into equal round pieces. Flatten
 them and make them look like shami kababs.

 3.  Heat oil in a fry pan, Dip them one by one in egg, bread crumbs and fry till golden brown.

Normal cake

Ingredients:

  1.  Egg-5
  2.  Flour-1.5 cup
  3.   Sugar-1 cup
  4. Baking powder-1 ts
  5. Milk powder-2 Tbs
  6.  Milk-3/4 cup
  7.  Oil-3/4 cup
  8.  Ghee-1/4 cup
  9.  Salt-1/4 ts
 10. Orange skin(finely grated)/vanilla food flavor-1 ts
 11. Cardamom powder-1/2 ts
 12.  Pistachios/Almond(chopped)- 2Tbs
 13.Oil- for spray

Procedure:

  1.  Take all dry ingredients(flour, milk powder, baking powder, cardamom powder) in a bowl and   mix it well so that all ingredients distribute evenly.

 2.  Now take eggs in a deep bowl and beat it well with the beater. When eggs start to become foam add milk, oil, sugar, ghee, vanilla extract/orange skin,salt, and beat it well.

 3. Then in the liquid mixture add small amount of dry mixture at a time and mix it gently with with a rubber spatula or big wooden spoon. In this process add the rest of dry ingredients to the liquid mixture and mix it well until all things incorporated (remember do not over mix the batter otherwise the cake will not rise properly).

  4. Preheat your oven to 375 degree F or 190 degree C. In the mean time spray oil in a 10 inches baking pan and pour the batter on it. Spread the chopped Pistachios/almond on it.

 5. Now put the pan into the oven and bake it around 40 to 45 minutes. For better result start to check your cake after 30 minutes with a spoon.To check insert a spoon into the cake and if it comes out clean then your cake is done.

  6. Take out your cake from oven, keep it to cool down to room temperature and then server your cake.

Bread pudding

Ingredients-

1.   2 cups whole milk (or 2 cups half & half)

2.  1/4 cup butter

3.   2/3 cup brown sugar (light or dark,

 depending on taste preference)

4.   3 eggs

5.   2 teaspoons cinnamon

6.   1/4 teaspoon ground nutmeg

7.   1 teaspoon vanilla extract

8.   3 cups bread( torn into small pieces)

9.   1/2 cup raisins (optional)
preparation-

1.   In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top.

      Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2.   Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium

       speed for 2 minute. Slowly add milk mixture.

3.    Place bread in a lightly greased 1and

      1/2 quart casserole.
4.    Sprinkle with raisins if desired. Pour batter on top of bread.

5.    Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm

Rosgulla Recipes

 
      Ingredients:

 1.   Milk 4 Cup

 2.  Lemon Juice 1/2 Cup

 3.   Water 4 Cups

 4.   Sugar 2 Cups

     Procedures:

1.    Boil milk in a vessel in a high flame.

2.    When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until milk fat

      (paneer) and the water gets separated.

3.    Filter the mixture using a clean cloth and drain the water out of the mixture.

4.  Once the water is drained out, wash the milk fat using some plain water to remove the lemon

     taste.

5.   Press and rub the milk fat for around 1-2 minutes to remove excess water.

6.  Make 10-12 small balls from the milk fat (paneer).

7.   Add sugar to 4 cups of plain water and boil in a pressure cooker.

8.   Once the sugar water mixture starts to boil, add the milk fat balls to it.

9.   Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).

10.  After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rosgulla) into

      another vessel.
11.    Keep the contents in a refrigerator and allow it to cool. Then serve the Rosgulla Cold.

Chicken fried

Ingredients-

1.  1 (3 pound) whole chicken,

      cut into pieces ,

2.  1 quart buttermilk ,

3.  2 tablespoons hot pepper sauce ,

4.  3 cups all-purpose flour ,

5.   2 teaspoons garlic powder ,

6.   2 teaspoon paprika ,

7.   salt and ground black pepper to taste ,    vegetable oil for deep frying .

Preparation

1.     Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.

2.     Whisk together the buttermilk, hot pepper sauce and ½ tablespoon paprika in a bowl. Pour the   

        mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with 

        plastic wrap. Refrigerate for about 2 hours to marinate.

3.     Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the  

        remaining buttermilk mixture.

4.     Place the flour, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, 

        and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and 

        shake well to coat the chicken pieces with seasoned flour.

5.     Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place 

        chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10  

        minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried 

      chicken  on paper towels.

Fried rice

Ingredients

1.    2 cups enriched white rice

2.    4 cups water

3.    2/3 cup chopped baby carrots

4.    1/2 cup frozen green peas

5.   2 tablespoons vegetable oil

6.   2 eggs

7.   soy sauce to taste

8.    sesame oil, to taste (optional)



Directions
1.  In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20

     minutes.

 2.  In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and

     drain.

 3.  Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack

     in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce,

     and toss rice to coat. Drizzle with sesame oil, and toss again.

Brown meat

Ingredients

    Meat 2 kg (lean boneless)
    Coconut 1 cup (grated)
    Onion 1/2 cup (finely chopped)
    Ginger 1 1/2 tbsp (paste)
    Garlic 1 tbsp (paste)
    Cinnamon 3/4 tsp (ground)
    Green chili 1/2 tsp (ground)
    Coriander leaves 1/4 cup (finely chopped)
    Cooking oil 1 cup
    Salt to taste


Preparation

    Cut the meat into 5 cm (2”) cubes.

    Grind the coconut to make paste.

    Combine all ingredients except the oil.

    Mix well and marinate for one hour.

    Heat the oil in a saucepan, add the meat, stir, cover and bring to a boil.

    Simmer over a low heat until meat is tender.

    If meat is not tender add water as necessary and cook further as required.

    Keep over a very low heat for about an hour or till oil separates.

    Serve hot with  parata or pullao.

Kacci Biryani(কাচ্চি বিরিয়ানি)

Ingredients:

1.    Mutton-1 kg
2.    Bashmati rice- 1/2 kg
3.    Potato(cut in cube) - 3 medium size(around 250gm)
4.    Onion - 1 cup(chopped)
5.    Yogurt - 1 cup
6.    Milk- 1 cup
7.    Cinnamon stick -3 pieces
8.    Cardamom-5 pieces
9.    Clove-3-4 pieces
10.    Bay leaf- 4 pieces
11.    Garlic paste-1 and 1/2 Tbs
12.    Ginger paste- 1 and 1/2 Tbs
13.    Garam masala powder- 1 ts
14.    Cumin powder- 1 ts
15.    Red chili powder- 1 ts
16.    Black pepper powder- 1 ts
17.    Nutmeg powder (Jaifol)- 1/2 ts
18.    Mace powder (jaiotri)- 1/2 ts
19.    Aloobukhara/Dried prune-7 pieces
20.    Raisin -10 pieces
21.    Keora water-1/2 Tbs
22.    Sugar-1 ts
23.    Ghee- 1/2 cup
24.    Oil- 2 Tbs
25.    Salt- 2 Tbs or according to your taste

Procedure:

1.    Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
2.    Now take the mutton in the pan (try to use an ovenproof  heavy pan with heavy lid), add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste, whole masala (cinnamon, cardamom, clove, bay leaf) and all powder masala. Mix all these things well with mutton, cover it and keep it aside to marinate for around 2-3 hour.
3.    In the mean time fry the potatoes lightly in oil and keep it aside. Then fry the chopped onion till it get nice golden color and take them out on a paper towel to soak extra oil and keep aside.

4.    Wash rice and cook it half and drain through a strainer to drain water.
       Now add milk on the top of the mutton and then spread the rice on it.Then spread the fried    potatoes , fried onion, rest of the ghee, aloobukhara/Dried prune, raisin, keora water on
5.    Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
6.    Now preheat the oven to 375 degree F. Then put the pan in the oven and bake it around 20 minutes and then  reduce the heat to 350 degree F and bake it around 45-50 minutes.
7.    Then turn off the oven and leave it for around 30 minutes.
8.    Now carefully open the lid and slowly mix the biryani from the bottom to top to make an even mix of mutton and rice in the biryani.
9.    Serve your biryani hot and enjoy.
   

Chotpoti

Chotpoti(চটপটি)

Ingredients:

1.    White pea-1 and 1/2 cup(soaked overnight)
2.    Potato-2 medium(grated after boil)
3.    Tomato-1 large(finely chopped)
4.    Egg-2 ( boiled and thinly sliced)
5.    Cucumber-2 (chopped)
6.    Onion-2 medium(chopped)
7.    Cumin seed-3 ts
8.    Whole red chili -3 pieces
9.    Whole black pepper-6 pieces
10.    Green chili-5 pieces(chopped)
11.    Coriander leaves-1/2 cup(chopped)
12.    Tasting salt-1/2 ts(optional)
13.    Tamarind-100 gm
14.    Turmeric powder-1/2 ts
15.    Sugar-1 ts
16.    Salt- 1 and 1/2 ts or according to your taste
17.    Oil-2 Tbs
Procedure:
1.    Roast cumin seed,whole red chili and whole black pepper in a hot pan. Remove from the pan 
    
       and  allow it to cool. Grind all together and set aside.

2.    Heat oil in a pan. Add onion and fry until little golden color comes out. Set aside.

3.    Take a cup of water. Add tamarind and boil a little. Then add sugar and a pinch of dry roast

       masala powder. Boil another 5 minutes. Cool and strain. Keep the water portion for juice.

4.    Boil soaked white peas with salt and turmeric powder until tender. It should not be too meshed.
 
       Don't make it full dry. There should be little water. Add fried onion,potato,tomato,green

       chili,rest
  
       of roast masala powder,tasting salt,2 Tbs tamarind juice and 1/3 portion boiled egg. Mix them
   
       thoroughly. Cook around 2-3 minutes.

5.    Remove from the pan to a serving bowl. Garnish with cucumber,sliced egg and coriander leaves.
   
      According to your taste you can add little tamarind juice.

pakan pitha

 Pakan pitha

Ingredients:

 1.   Ripe banana- 1

 2.   Rice flour-1 cup

 3.  Flour- 1/4 cup

 4.   Sugar-5 Tbs

 5.  Baking powder-1/2 ts

 6.   salt-1/8 ts

 7.   Water-  2/3 cup

 8.  Oil- for  fry
   
Procedure:

  1.   Peel the banana and mashed it smoothly.
  

 2.    Take rice flour, flour, sugar, salt, baking powder in a bowl and mix them well to distribute all

        things evenly.                     
 3.   Now take the mashed banana in a mixing bowl, add the dry ingredients small amount at a time

       and knead them. Add water slowly and make it like a dough consistency. Knead the dough we to

       make it smooth and lump free. Then keep the dough to rest for about an hour or more.

 4.   Divide the dough to small balls. Brush little oil on a plate, take a ball and press it on the plate to

      make it around 1/2 cm oval shaped disk.

 5.   Heat oil in a medium high heat. When oil is heated enough put one pitha into the oil. If oil is

      heated perfectly then

     pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side
     and fry few seconds and then take out on a paper towel to soak the excess oil.

 6.   Fry all the rest of pitha in the same process and serve hot.    

Dugh khejur

Ingredients:

    1.1 cup all purpose flour

    2.1 cup Milk

    3.1 beaten egg

    4.2 table spoon of breadcrumbs

    5. Pinch of salt

    6. 1½ tablespoon Ghee/ oil

    7.Oil for frying

For Sugar Syrup:
   1. 1 and 1/2 cup sugar

   2. 2 cup water

  3.  1 piece cinnamon, about 2”

  4. 3 green cardamoms

Thick Milk:

   1.1 cup milk

   2.1/4 th cup of powder milk

Procedure:

   1.  Make thin sugar syrup with sugar, water, cinnamon and cardamom. Set aside.

   2.   Boil milk. Add a pinch of salt, and flour and mix. Form dough like dough for roti or chapatti.
         Transfer the dough to a bowl. Knead well.

   3.   Add the ghee or oil.When the dough cools a bit add the beaten egg and breadcrumbs. Knead              well. You may find it difficult to incorporate everything smoothly but keep kneading. You  may         need to add some extra breadcrumb to work comfortably with the dough.
        The kneading part is very important. The smoother and glossy dough you can make by                     kneading, the softer pitha you will get after soaking in the syrup.

  4.  Now make round balls and shape them .

  5.   Heat enough oil in a pot so pithas can be deep-fried. Now, the frying part is very important. If      not fried well, the pithas will remain hard, especially in the center, even in the sugar syrup. The oil            must be heated on medium low flame and it must not be too hot. Too hot oil will make the pithas        get   the outer color fast but leaving the center raw. The oil must not be cold either. Carefully,              heat oil on medium low heat and fry the pithas well until dark golden brown.
     Transfer the pithas into lukewarm sugar syrup and soak them for at least 4/5 hours. If soaked              well,  the pithas will be soft like laalmohon . If fried well the pithas will soak  almost  all the  syrup in not more than half and hour and will be very soft . But it’s better to soak them for   a   longer time .
     Now aftr the pithas soaked and absorbed good amount of sugar syrup add very thick milk over the   pithas on to the sugar syrup . If you think there are a large quantity of sygar syrup remained ,         then take out some of the sugar syrup then add the slightly warm milk .

6.   You can garnish with malai/ cream .