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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an...
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Suji - /Soo-jee:/


 

Doodh Sooji or Mohanbhog is a type of Halwa, a light version of Sooji Halwa. This semolina porridge is often served to children and the elderly in Bengali households. It is often accompanied by Luchi at breakfast.

 

Ingredients:

100g Semolina/ Sooji

1 litre Full-cream Milk

100g Sugar

25g Cashewnut

25g Raisin

1 Bay Leaf

5 Green Cardamom

2 Tbsp. Ghee

 

Instructions:

Take 1 Tbsp. Ghee in a pan and let it melt.

Now fry the cashew nuts and remove them from the pan.

Fry the raisins as well till they are fluffy.

Remove from the pan once done.

Add bay leaf and 2 green cardamoms to the remaining ghee in the pan and fry.

Now in the pan add the semolina and fry for around 1 minute in low flame or till it turns light golden in colour.

Add half of the milk and keep the flame on the lower side.

Stir vigorously so that there is no lump.

Now add the remaining milk and mix.

Keep cooking on low flame for around 5 minutes.

Once the Semolina is adequately cooked, add sugar.

Mix properly and cook till the sugar dissolves.

You can either make it runny or a bit thick.

Based on the consistency you need, add crushed green cardamom when you reach the desired consistency.

Mix using a ladle.

Add fried cashew nuts as well as fried raisins. Keep a few for garnishing.

Mix lightly.

Once done, add the remaining ghee and mix again.

Check the consistency.

I prefer it a bit runny when served as doodh suji, the dessert, and a bit thick when served as Mohanbhog.

Garnish with fried cashew nut as well as raisins while serving.

Doodh Sooji aka Mohanbhog is best served at room temperature.

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