One tip: Kalakand does not have a long shelf life, so it’s best to make only as much as you can consume in a day.

Chef’s Tip:- Traditionally the jalebis are fried in a special pan called a jalebi tawa, which is wide and not too deep, and the batter is squeezed through a jalebi cloth, which is a piece of thick cloth with a 1/8 inch (3-mm) hole in the center. Jalebi making takes...

Deep-fried sweet dumplings dipped in sugar syrup. Chef’s Tip:- The temperature of the ghee should be low or the jamuns will cook only on the outside and will remain raw on the inside. You may stuff gulab jamuns with saffron and pistachio nuts, sugar crystals, or gulkand (candied rose petals,...

Bengali Steamed yogurt

A very popular Besan Sweet Note:-  To grind cardamom for sweet dishes: Grind a few green cardamoms (whole pods) with a little sugar. You can store the ground mixture in an airtight jar for use in sweet dishes and desserts. Chef’s tip:- Laddoos that have been kept for a few...