Mom’s Kitchen: A Recipe by Shahnaz Islam


Motichoor Laddoo


1. Gram Flour 2 1/2 cups

2. Sugar 1 1/3 cups

3. Milk 1/4 cup

4. Orange colour as required

5. Ghee to deep fry

6. Green cardamom seeds 1 tablespoon

7. Almonds blanched and slivered10

8. Pistachios blanched and slivered10


Step 1

Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.

Step 2

Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.

Step 3

Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes.

Step 4

Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently.

Step 5

Divide into twenty-five portions and shape each into a laddoo.

Step 6

Garnish with slivers of pistachios or almonds. Cool and store.

Crunchy Muchmuche Pitha


  1. 1 cup rice flour

2. ¼ cup plain flour(moida)

3. 1 egg

4. ¼ cup sugar

5. ½ cup lukewarm water

6. ¼ teaspoon salt

7. Oil for deep fry

8. Rosette and timbale set


Take rice flour, salt, sugar and add warm water and keep wet for 1 hour.

Beat the egg in a bowl and mix it with rice batter. Add slowly plain flour in it and make a smooth batter.

Heat oil on medium heat and make it warm and keep the iron of fuljhuri in oil for 1 minute then put the iron in the batter and dip the mould bit more than half((do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron, then you will not able separated pitha from the mould).

Then put the mould into hot oil and as soon as the batter puffs, gently pull the iron out.

Fry it till it becomes light golden brown and remove from the oil. Repeat the process of rest of batter and enjoy yummy crunchy muchmuche pitha

Semai Pitha


2 cups water

½ teaspoon salt, or per taste

1-teaspoon oil

1 cups rice flour

2 cups coconut milk

2 cups milk

2 cardamom

1 bay leaf

2-3 cinnamon sticks, each about 1inch

¾ cup sugar/ Molasses (more if you like sweeter)


Boil water with salt. Add oil.

When water is boiling hot, add the rice flour slowly. Lower the heat and mix with a wooden spoon making sure no lump remains.

Take the dough off the flame when water dries after about 2-3 minutes.

While still hot, but bearable to your hands, knead the dough very well in lightly rice flour dusted surface until smooth.

Divide dough into 3-4 balls and make a thin log out of each portion. With each log make half to an inch long very thin orzo like shaped shemaipitha with the palm of your hands. Continue until all logs are complete. Proceed to next step to cook or air-dry the shemaipitha for 3-4 hours. At this point, you can refrigerate the pitha for a week or freeze for 3 months in airtight container.

To cook the shemaipitha, add the spices to the milk and bring the milk to boil. Add the pitha and turn the heat to medium low.

Cook the pitha in the milk for about 18-20 minutes stirring often but gently to prevent from burning the milk.

Add sugar and cook for another 5-8 minutes or until the milk pudding is of desired thickness.


Shahi Tukra 


  1. White bread – 10 slices

2. Sugar – 1 cup

3. Water – 1 cup

4. Milk – 2 cups

5. Nuts (cashews, sliced almonds, pistachios) – 3 tbsp

6. Raisins – 1 tbsp

7. Cardamom powder – ¼ tsp

8. Saffron – 5 strands

9. Ghee + Oil – Enough to deep fry slices (You can use ghee or oil or mix of both)


Remove bread edges and cut bread into a triangle or square shape slices.

Toast them in oven at 200°F (93.3333°C) until dry. This process takes out moisture from bread which helps to absorb less ghee when deep frying. used to sun dry the bread or use couples of days old bread.

Boil milk in a heavy bottomed pan and then reduce heat to simmer and cook until milk reduces to ¾ to its original quantity.

Keep stirring milk to avoid solids sticking to the bottom and burning.

Add half of cardamom powder and keep them aside.

Toast nuts in ghee and keeps them aside.

In batches, deep fry dried bread slices in ghee to golden brown color and place them on absorbent paper.

In another pan, boil sugar and water until the syrups thickens little bit.

Add remaining cardamom powder.

Add few fried bread slices to sugar syrup until bread slices are soft.

Arrange softened slices in a serving bowl.

Do the previous step with the remaining fried bread slices in batches.

Discard syrup if there is any left over or use it for other recipes.

Pour warm milk on softened bread slices and garnish with toasted nuts.

Serve warm or chilled depending on your preference.





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