Monday, April 13, 2015

Quick Rabri in Ten Minutes (Noboborsho Special)

(Adapted from Instant Rabdi: Tarla Dalal)

Noboborsho is just round the corner. On this day, the "bhojonroshik" Bengali likes to indulge in gastronomical delights. A lavish lunch is usually on the cards. 

A great meal needs to be completed with a delicious dessert. So, at the start of the Bengali New Year (Poila Boishak), I present the queen of all desserts...Rabri. This is a quick recipe that needs just ten minutes of cooking time. heard me right! Only ten minutes. I got this easy-peasy recipe from Tarla Dalal's website. You can find her recipe here.

Just check out this sumptuous beauty!

Here is how I made it:


Milk: 2 cups (I used toned milk but full cream is fine too!)
Condensed milk: 1/4th cup
Sugar: 2 tablespoons
Bread: 2 slices
Elaichi powder (green cardamom): 1/4th teaspoon
Saffron: few strands (optional)


1. First, discard the brown side crusts of the bread slices. Tear into pieces and dry grind the bread pieces in a mixer to get fine bread crumbs.

2. Gather all the ingredients.
3. Now boil the milk. Once the milk has boiled, reduce the flame.

4. Add the sugar, condensed milk, and bread crumbs.
5. Now keep stirring the milk for ten minutes in a medium flame. Do not stop stirring or else the milk may burn.
6. You will see the milk turning thicker. The breadcrumbs will lend a creamy consistency to milk.

7. After ten minutes, turn off the flame and add elaichi powder and saffron.(I did not use saffron)

8. Cool to room temperature and set in the fridge for 2 hours. I decorated the Rabri with some tutti fruiti.

Your delicious creamy Rabri is ready!

Friday, April 3, 2015

The No-Fail Raisin Cake Recipe

This week I am posting a no-fail raisin cake recipe that I have made several times over. This recipe is extremely just cant go wrong with it. Just follow the measures as given in the recipe and you will get a yummy, moist cake that your family will love.

Here is the recipe:


Whole wheat flour: 1/2 cup
All purpose flour: 1 cup
Sugar: 1 cup
Eggs: 2
Vanilla essence: 1 teaspoon
Baking powder: 1 teaspoon
Baking soda: 1/2 teaspoon
Cocoa powder: 3 tablespoon
White oil: 1/2 cup
Milk: 1/4th cup
Raisins (chopped): 1/4th cup


  1. Beat the eggs well. Add sugar and mix well. Now add oil, milk, and vanilla essence.
  2. In a deep-bottom bowl, add the whole wheat flour, APF, cocoa powder, baking powder, and baking soda.
  3. Now add the dry mixture to the wet mixture in two batches. Mix well till you get a thick, lump-free batter.
  4. Fold in the chopped raisins.
  5. Pre-heat the oven to 180 degrees C for 10 minutes. Pour the batter in a greased cake pan. Make sure that batter fills up only half the baking pan.
  6. Tie a wet towel strip around the pan to prevent cracking of the top surface of the cake.
  7. Sprinkle a few chopped raisins on the top surface of the cake.
  8. Bake the cake for 40-45 minutes.
  9. Remove the cake from the oven. Set aside to cool.
  10. After ten minutes, de-mold the cake. Slice the cake and serve with love.