Maida Milk Sweet |

Maida Milk Sweet

Bengal is that part of India where you will find sweets that are more syrup based like rosogolla, chumchum, jilapi, rosomalai etc.This are few from the many sweet delicacies of Bengal that you will find stacked on the sweets shops.

I think no sweet lovers can take their eye off from them. Other than this well known sweets there are hundred more which are traditional home made delicacies of Bengal. All this come from Dida (Mom’s Mom) or Thamiis (Dad’s Mom) special kitchen. Today I am sharing with you one such age old traditional Bengali recipe.

Maida milk sweet is specially made on the day of Paus Sankranti that is Makar sankranti and it is offerd to God. These sweets when dipped in milk they become dudh puli which another interesting and awesome Bengali sweet dish. It is traditionaly made with cholar dal (Bengal gram dal) and suji (semolina)or chira (perched rice) with coconut stuffing. But today we are making Maida Milk Sweet with most handy ingredients all purpose flour and semolina but the stuffing remain the same. If you want to surprise your guest with little different yet tasty dessert then try this. I am sure you will soon be famous among your friend and guest.

Cooking time: 45 minutes

Preparation time: 20 minutes

Maida Milk Sweet Ingredients

Maida Milk Sweet Ingredients

Maida Milk Sweet Ingredients

  • 1 cup maida
  • 2 teaspoon semolina
  • 1 and ½ teaspoon refined oil
  • ½ cup milk
  • 1 cup milk powder
  • ½ cup sugar
  • 4 teaspoon coconut powder
  • 4 teaspoon powdered almond
  • 4 teaspoon powdered sugar
  • A pinch of cardamom
  • Grated almond (for garnishing)
  • Grated pista (for garnishing)
  • Raisins (for garnishing)
  • Grated coconut 3tbsp

Method for making Maida Milk Sweet

  • Mix maida, semolina and oil in a vessel; add water as per requirement and knead the mixture in to a dough
  • Pour milk in a vessel, add milk powder, stir and cook for 10 minutes
  • You will observe that the mixture will thicken gradually and will leave the rim of the vessel. Just then add coconut powder, almond powder, sugar powder and cardamom and stir thoroughly for 5 minutes.
  • Remove the vessel from stove and allow cooling of the thick contents
  • Break the previously prepared dough in to 5 small balls and roll the balls in to flat puris.
  • Now take each puri, put the thick mixture of milk, milk powder etc as fillings, fold and paste the ends to make conical pouch or gujiyas.
  • Boil sugar in a vessel of water to make syrup.
  • Immerse the gujiyas in syrup for minimum 30 minutes; the more the better
  • Maida milk sweet is ready for serving.
Maida Milk Sweet

Maida Milk Sweet

Serving instructions

You can serve this to 5 people. Place the soaked, moist gujiyas on a plate and garnish with grated almonds, pistas and raisins before serving.

Oxtails in coconut milk recipe

Sitting at my dining room table with my pile of cookbooks, I make the menu for the coming week. My mind is racing, there’s work, deadlines, tonight’s dinner, swim class, gym class, the bank, the store… It’s already 6 o’clock, where did this day go?

Then I grab a cookbook from the pile, Art of the Slow Cooker, and the tagline reads: “Good things come to those who wait.” Oh, crap. That’s right, I’ve got to slow down, focus and enjoy the present task, the rest will get done. Somehow.

Time, time, time. Such a precious commodity. Seems to become even more precious (and rare!) when you have children. Life can be such a juggling act sometimes, a whirlwind, a whoosh. It’s scary, gives me vertigo. I have to pull on my own reins and stop to enjoy the present moment. A few seconds cheek to cheek with my son. Looking at fesh produce at the farmer’s market. Enjoying a meal with friends and family. Notice the beauty of a blue sky. Of a white sky. November is upon us, Thanksgiving around the corner, so it’s pretty a good time to be particularly aware of things we’re grateful for. The big, and the little things.

In these moments of stress and struggling to get everything done, time somehow becomes the enemy. How crazy is that? Time is our life. Time is our present. Time is all we’ve got. When we’re out of time, well… that’s it. Time should never be the enemy. It is our most precious possession. So in these whooshy whirlwind-of-life moments, I try to remember that, in a screeching-tire-smell-of-rubber brain moment. And I look down at what’s in front of me: oh yeah. Crock pot recipes.

I discovered the time-saving wonders of the crock pot a few years ago. I talked about how to get organized for a sit down meal in my Anatomy of a French four-course family meal, and the crock pot sure makes that much easier. Spend 20 minutes early in the day for a little prep, and when dinner time comes, serve and enjoy! You only have the vegetable starter to think about, like this one. Or this one.

This is my favorite crock pot recipes (this crock pot recipe book, by the way, is worth checking out, so many wonderful, easy yet fine cuisine recipes in it). This dish is so exotic tasting and delicious, makes great use of these spices you may have lying around in your cupboard. The meat is so tender, the sauce so “parfumée”, as the French would say, literally “perfumed”, meaning complex with many flavors and scents to it. Yet there really isn’t anything complicated about the recipe. It’s one of those dishes that gets a lot of “wows”, yet I never feel I should get much credit given the simplicity of it. Somehow the simple process of marrying these ingredients with time brings a wonderfully complex chemistry of flavors in the plate.

Hope you give it a try and the time of one scrumptious bite of this dish, your life can slow down just a little bit and precious seconds can be enjoyed for all they’re worth.

Oxtails Braised in Coconut Milk, with coconut Jasmine rice

Inspired from Art of the Slow Cooker by Andrew Schloss

Ages for babies: I would say 12 months and above, because of the myriad of spices and ingredients. The meat is very very tender and very easy to gum down for a baby with few teeth.

Serves 6

Prep time: 20 Min (Given the long list of ingredients, I recommend prepping and measuring all the ingredients first)
Cook time in crock pot: 4-5 hours on high, 8-10 hrs on low

1/4 cup flour
1 tsp of kosher salt or fleur de sel
1/4 tsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
1/8 tsp ground allspice
6 large pieces of oxtails (12 oz each) – the author of the book says you could use veal or beef shanks if you couldn’t find oxtails, but I have not tried it.
1/2 tsp ground turmeric
2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
3 cloves of garlic, minced
1 tbsp of finely chopped ginger root
1 cup beef broth
3/4 cup fat free or light coconut milk
1 cup diced tomatoes, drained of their liquid as much as possible
1 cinnamon stick
6 cardamom pods
2 bay leaves
Some fresh cilantro for garnish

For the coconut rice:
2 cups of Jasmine rice
2/3 cup coconut milk
1 1/3 cup water

Mix the flour, salt, pepper, coriander, cumin and allspice in a medium mixing bowl. Roll the oxtails in the spiced flour mixture until they are coated on all sides. Remove and pat off excess spiced flour (reserving that spiced flour). Add the turmeric to the flour mixture and set aside.

In a deep skillet or Dutch oven, heat the oil over medium high heat. Brown the oxtails on all sides, about 4 minutes per side. Transfer to your crock pot.

Add the onion and carrots to the skillet and sauté over medium heat until brown, about 4 minutes. Add the garlic and ginger and cook for 30 seconds, stirring often. Add the reserved spiced flour mixture, and stir to coat the vegetables. Stir in the broth, coconut milk and tomato, and boil, stirring often, until the sauce is slightly thickened, about 5 minutes.

Tuck the cinnamon stick, cardamom pods, and bay leaves around the pieces of oxtail, and pour the sauce over the meat in the crock pot. Cover and cook for about 4-5 hours on high (or 8-10 hours on low).

About 20 Min before dinner, cook the rice with the proportions of water and coconut milk indicated above.

Serve some rice on a plate, place the oxtail on top and pour some sauce and carrots over the meat. Enjoy!

Easy Rice and Milk

Since we are in between feasts involving large amount of food, I’ll share with you one of my favorite simple comfort dishes. It is one of those dishes I like to eat when I crave something simple and uncomplicated that doesn’t overload my taste buds and makes me feel happy

The idea is simple: make a risotto using milk instead of broth. In this version I added oregano, raisins and a touch of cinnamon. The result is a super creamy, sweet and salty risotto. Kind of a creamier, salty rice pudding. I love it and I am sure you will too!

Rice and Milk


  • 3 oz. rice for risotto
  • 1 cup milk
  • 1/4 small onion
  • 1 tsp butter
  • salt to taste
  • raisins (optional)
  • oregano (optional)
  • cinnamon (optional)


  1. Start by sweating the onion in the butter. When the onion is soft, but not caramelized add the rice and let it toast for about a minute, then start adding the milk. Like risotto add it a bit at a time waiting to add more until the old one has been almost completely absorbed.
  2. Half way through cooking add your flavorings: salt and whatever spices you want to add. A touch of cinnamon brings out the sweetness of the milk. Oregano and raisin are also a nice touch, but you can decide for your own spices, or go for no spice at all.
  3. When the rice is cooked through, let it sit for a couple of minutes to allow the last of the milk to get absorbed. Enjoy warm.

Goat milk yogurt and thyme biscuits

Last week I made my first biscuits ever. It was easier that I imagined and they turned out way better that I expected.

I followed the recipe in Micheal Ruhlman’s Ratio. And his procedure. The recipe is more of a ratio thingy, but the procedure was what sold me.

It was a puff pastry kind of procedure, where you “turn” the dough to create the flaky layers of dough.

Goat milk yogurt and thyme biscuits


  • 9 oz. flour
  • 1.5 oz. butter
  • 4.5 oz. goat milk yogurt
  • 3 oz. milk
  • 1 tsp thyme
  • 1 tsp salt
  • 2 tsp baking powder


  1. Mix all the ingredients by cutting the butter into the flour. As soon as the dough is formed, form in a brick and place in the fridge until well chilled (about 1 hour). The dough should be speckled with butter clumps.
  2. Take the dough from the fridge and roll out in a long rectangle. Fold into thirds and place in the fridge to chill. Repeat the procedure 4-6 times. This will create the layers.
  3. Roll out the dough one final time and cut your biscuits. Bake at 400F for 20-30 minutes.