Ingredients with Measurements:
- 1 cup grated Komolabhog (Bengali white pumpkin)
- 1 cup khoya (mawa)
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 2 tbsp ghee
- 1/4 cup milk
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1/4 cup raisins
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated Komolabhog and khoya. Mix well.
2. Heat ghee in a non-stick pan over medium heat.
3. Add the Komolabhog and khoya mixture to the pan and stir continuously for 5-7 minutes.
4. Add sugar and cardamom powder to the pan and mix well.
5. Add milk to the pan and stir continuously for another 5-7 minutes.
6. Add chopped nuts and raisins to the pan and mix well.
7. Cook for another 2-3 minutes until the mixture thickens and starts to leave the sides of the pan.
8. Remove from heat and let it cool down for a few minutes.
9. Grease your palms with ghee and shape the mixture into small balls.
10. Garnish with chopped nuts and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Khoya can be substituted with ricotta cheese or condensed milk.
- Ghee can be substituted with butter or oil.
- Sugar can be substituted with jaggery or honey.
Variations:
- Add saffron strands to the mixture for a richer flavor.
- Add rose water or kewra water for a floral aroma.
- Add grated coconut to the mixture for a different texture.
Tips and tricks:
- Make sure to stir the mixture continuously to avoid burning.
- Use freshly grated Komolabhog for the best results.
- Adjust the sugar according to your taste preference.
Storage instructions:
Store the Komolabhog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the Komolabhog for 30 seconds or heat it in a pan over low heat for a few minutes.
Presentation ideas:
Serve the Komolabhog in a traditional Bengali clay bowl for an authentic look.
Garnishes:
Chopped nuts, saffron strands, and rose petals.
Pairings:
Serve the Komolabhog with hot chai or coffee.
Suggested side dishes:
Bengali style luchi or paratha.
Troubleshooting advice:
- If the mixture is too dry, add a little more milk.
- If the mixture is too wet, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and cook the Komolabhog thoroughly.
Food history:
Komolabhog is a popular Bengali sweet made with white pumpkin and khoya. It is a traditional dessert that is often served during festivals and special occasions.
Flavor profiles:
Komolabhog has a sweet and creamy flavor with a hint of cardamom.
Serving suggestions:
Serve the Komolabhog as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian