A Quintessential Bengali Mishti Doi , the irresistible blend of Milk, Yogurt and Nolen Gur is a wonderful and healthy way to make your Lunch/Dinner complete. Nolen Gur or Date Palm Jaggery is specially available during winter season, so one can buy in winters and stock it for a whole year. My first attempt of making Mishti Doi and it came out really well, This is the simplest recipe to dig into a rustic flavor of Mishti Doi with the richness of Cardamom and Saffron.
Ingredients :
1 Liter Full cream Milk
1/2 Cup Date Palm Jaggery
3-4 Table Spoon Fresh Curd
1/4 Tablespoon Cardamom Powder
Strands of Saffron
Recipe :
1. In a heavy bottom pan, Boil milk by stirring continuously till it remains 1/2. Let it cool for some time ( preferably for 10-15 min) .
2. Add Nolen Gur to the milk and whisk properly to dissolve the Gur. Add fresh Curd, Cardamom Powder and Saffron Strands. Mix Properly.
3. Transfer the Mixture into Terracotta or Clay pot and keep in a warm place for overnight. Once set, refrigerate the Mishti Doi and serve chilled after Lunch/Dinner.
Ingredients :
1 Liter Full cream Milk
1/2 Cup Date Palm Jaggery
3-4 Table Spoon Fresh Curd
1/4 Tablespoon Cardamom Powder
Strands of Saffron
Recipe :
1. In a heavy bottom pan, Boil milk by stirring continuously till it remains 1/2. Let it cool for some time ( preferably for 10-15 min) .
2. Add Nolen Gur to the milk and whisk properly to dissolve the Gur. Add fresh Curd, Cardamom Powder and Saffron Strands. Mix Properly.
3. Transfer the Mixture into Terracotta or Clay pot and keep in a warm place for overnight. Once set, refrigerate the Mishti Doi and serve chilled after Lunch/Dinner.
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