Stuffed Coconut Ladoos

As peeps.........hope you all are doing good and geared up for the festive season. We Kolkatans are ready to welcome the most-awaited and biggest festival of the year......The Durga Pujo. As the monsoon bids adieu, the days become shorter, the morning air feels cooler and the sky is full of wooly clouds. This marks the beginning of Pujo-Pujo feeling. But definitely, this year festivals will be quite different from the other years. 

Nariyal Ladoo or Coconut Ladoo don't need any introduction in Indian households. We as Bengalis have great significance for Narkel er Nadu (Nariyal/Coconut Ladoos). These small coconut balls are made are usually made during the festivals, especially during the Ganesh Puja/Durga Puja/ Diwali/ Lokkhi Pujo/ Lakhmi Puja. 

As the name suggests it is made up of Coconut, Milk, Sugar, and Cardamom to add some flavor to the Ladoo. The Ladoos are of two kinds one made with Jaggery or Gur and are deep brown in color and the other made with Sugar and are pristine white in color. My personal liking is the later one (the one made with Sugar). I have already shared the recipe of Traditional Coconut Ladoos during my early phase of blogging (I think that was my first post). 

This recipe of Coconut Ladoos is a bit different from the traditional ones as I have stuffed them with Khowa/ Mawa. This tastes a bit different from the traditional ones but really tastes awesome. Moreover, I have added condensed milk to the Coconut mixture which uplifts the flavor of these Ladoos. So, this festive season make these Stuffed Coconut Ladoos and enjoy them with your friends and family.

So, let's begin with the recipe:

Pineapple Custard

Hello my Foodie Friends, I hope you all are doing great. As of now, you all must be knowing my love for desserts. Yes, I have a sweet tooth and I love to relax and cherish my bowl of dessert after lunch (especially). I think that's the best moment of my day and I forget all my worries and tensions with that single spoon of love.

This is the reason you can find a number of dessert recipes on my blog. If you're a dessert lover like me that you must check these recipes (click here). Whether is a traditional Indian dessert or a dessert with International flavors, you can find them all. Some of my favorites are Rasgulla, Gulab Jamun, Phirni, Shahi Tukda, Cheesecake, Mousse, Pannacotta, Pudding, Custard and the list goes on and on..........

Today's recipe is one of my favorites when Pineapples are available in full swing. Pineapple is such a versatile fruit like Mango which can be paired easily with any kind of sweet dish. You can have it as chutney, cake, ice-cream, custard, jam, etc etc etc......I love to make Pineapple Custard (during this season) to relish the rich flavors of this multifaceted fruit.

Pineapple Custard is very easy to prepare but needs a little bit of effort and time but the end result is so satisfying that each and every step is worth it. There are two steps in making this delectable dessert firstly preparing the custard and the other one is to make the jelly. So, without any further ado, let's begin with the recipe:

Soft & Spongy Rasgulla

Hello, my foodie friends hope you all are doing fine. Being a Bengali we all have a sweet tooth. We Bengalis can start our day with sweets and end it too with a sweet dish. Today's post is all about Rasgullas or Rosogolla (as we Bengalis say). This post is very special to me as I made these Rasgullas on our wedding anniversary. 

Rasgullas are so commonly found in Kolkata that we never think of making them at home but due to the current situation, we are avoiding all the store-bought food items as much as possible. So, to make the anniversary special I thought of making Rasgullas at home. 

Rosogolla and Bengalis are synonyms. You cannot imagine one without the other. It doesn't need any introduction in the Indian subcontinent. But for those who don't know what it is then let me introduce them with this signature Bengali sweet. Rosogollas are homemade cheese balls cooked and soaked in sugar syrup. Bengali's love for Rosogolla is endless. 

You can already find a recipe for Rasgulla on my blog but over the years I have got a number of questions so I thought of making a full proof recipe and share it again. This recipe of Rasgulla is a no-fail recipe. So, let's begin: