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Home » Food-recipes » Festive-delights-030307
The Best of Festive Recipes
Be it Ganesh Chaturthi, Eid or Dussehra, no festival is ever complete without a variety of sweets, isn't it? So, if you're looking for some recipes this festive season, you could try something different like, Narkel Naru, Patishapta, Singhare Ki Burfi and Sabudana Kheer, that's just perfect for the season.   

Narkel Naru Narkel Naru
It's made of grated coconut, cooked in sweetened cream and milk  This recipe is a hit with Bengali's.


1 coconut, finely grated
1 litre milk
250 gm sugar
6 tbsp fresh cream
A pinch of cardamom (elaichi) powder
1 cup water

1. Boil the milk with grated coconut till it completely dries up. Remove from heat and keep aside.
2. Now, add sugar to 1 cup of boiling water to prepare sugar syrup.
3. Heat fresh cream in a bowl and add the sugar syrup to it.
4. Next, add the coconut mixture to it and stir properly till it's completely dry. To it, add cardamom powder. Mix well and keep aside for half an hour.
5. Make small balls and serve.

Patishapta Patishapta
This is another popular Bengali recipe prepared from flour and has sweet stuffing. Extremely scrumptious and easy to prepare, this dish is an absolute delight to those born with a sweet tooth.


For Patishapta
120 gms flour
60 gms rice flour or finely powdered rice
1/2 tsp baking soda
250 ml milk
Ghee for shallow frying

For Filling
100 gms fresh coconut, grated
100 gms sugar
100 gms thickened milk or 1/2 cup condensed milk (do not use sugar if you use condensed milk) 
8-10 nuts and raisins, chopped.
(Heat the milk and add the rest of the ingredients to it. Let it boil for 2 minutes, then keep aside)

1. In a bowl add flour, rice flour, baking soda and milk. Mix to a smooth batter and set aside for half an hour.
2. In a wok, stir coconut, sugar and milk together, until soft and moist. Remove from heat and keep aside to cool.
3. Heat a frying pan and grease it evenly with a drop of ghee.
4. Now, drop 2 tbsps of batter in the frying pan and swirl the pan around to coat evenly with the batter. Allow the batter to set and cook, until the patishapta turns brown.
5. Spread 1 tsp of filling across the patishapta at one end. Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot or cold.
Singhare ki burfiSinghare Ki Burfi
This is a delighful dish, perfect for any occasion.


1/2 cup waterchestnut (shingoda) flour
1/2 cup mava (khoya)
1/2 cup sugar
1/4 tsp cardamom (elaichi) powder
2 tbsp ghee
1/2 cup water

1. Stir-fry the flour in ghee over low flame, till the flour turns light brown.
2. Transfer it to another pan and stir-fry the khoya in it. To it, add cardamom powder and mix for 5 minutes. Keep aside.  
3. Dissolve sugar in water over low flame and bring it to a boil to thicken the syrup. Add this syrup to the mixture and stir continuously.
4. Transfer the mixture to a greased plate. Level it and allow to it cool, then cut into pieces and serve.

Sabudana Kheer Sabudana kheer
This one's a hot favourite with almost everyone who's crazy about sweets and is prepared with milk, sugar and sago. Most of us know how to prepare this, but for those of you who don't here's the recipe...


1/2 cup sago (sabudana)
2 1/2 cups milk
1 cup sugar
1/2 tsp cardamom (elaichi) powder
8-10 saffron (kesar) strands (optional)
5-6 nuts, chopped

1. Wash sago, drain and set aside for 5-6 hours (or overnight).
2. Boil the milk and add the sago to it. Heat till the sago is properly cooked and turns soft.
3. Now, add sugar to it and heat till the sugar dissolves completely.
4. Flavour with cardamom powder and saffron. Garnish with nuts and serve hot or chilled.

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