Ilish Machha Jhola, Bihari Arna and Kalara Bhaja

Ingredients

• 0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
• 1 cup Jaggery (Grated or powdered)
• 4 cup Full-Fat Milk
• 1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
• 2 tbsp Ghee
• 4 pods Green Cardamom Pods (Lightly crushed)
• 1 tbsp Almonds (Slivered, for garnish)
• 1 tbsp Cashews (Chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Rinse the Gobindobhog rice under cold water until the water runs clear.
   • Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2. 2

   Cook the Rice

   • In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
   • Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
   • Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3. 3

   Make the Jaggery Syrup

   • While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
   • Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
   • Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4. 4

   Simmer with Milk

   • Pour the 4 cups of full-fat milk into the pot with the mashed rice.
   • Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
   • Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5. 5

   Combine Jaggery and Milk (Crucial Step)

   • Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
   • Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
   • Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6. 6

   Finish and Thicken

   • Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
   • Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
   • Turn off the heat. The arna will continue to thicken as it cools.
7. 7

   Garnish and Serve

   • Transfer the Bihari Arna to serving bowls.
   • Garnish with slivered almonds and chopped cashews.
   • Serve warm or chilled according to your preference.

Ingredients

• 250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
• 1 large Potato (Peeled and sliced into thin half-moons)
• 1 large Onion (Thinly sliced)
• 3 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Divided use)
• 0.5 tsp Sugar (Optional, helps balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Place the thinly sliced bitter gourd in a mixing bowl. Add 1/2 tsp of salt and toss well to coat.
   • Let it rest for 15 minutes. This will draw out the bitter juices.
   • After 15 minutes, take handfuls of the bitter gourd and squeeze firmly to remove as much water as possible. Discard the bitter liquid and set the squeezed slices aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a wide kadai or pan over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
   • Add the thinly sliced onions and sauté for 3-4 minutes until they soften and become translucent.
3. 3

   Cook the Vegetables

   • Add the sliced potatoes to the pan. Stir and cook for 5-6 minutes, until the potatoes are about half-cooked and have light golden spots.
   • Add the squeezed bitter gourd slices to the pan. Mix everything well to combine.