Vegetarian

Mishti Doi (sweet yoghurt)

Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts. Mishti Doi tastes great but is amazingly simple to make!

Ingredients:

• 1 liter full cream milk
• 3-4 tbsps yogurt
• 250 gms sugar

Method:

• Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.
• Put the sugar in another pan and heat over a low flame to melt.
• Allow the sugar to caramalize (brown). Remove from the fire when done, add the reduced milk to this caramalized sugar and mix well to blend.
• When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
• Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
• When the Mishti Doi has set and is firm, chill for a few hours and serve.

Kheer (rice pudding)

This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for anytime of the year. In south and east India versions of it are made for certain festivals. In the South, Kheer is called Payasam and in the east it is known as Payesh.

Ingredients:

• 2 litres full-cream milk
• 1 can (400 gms) sweetened condensed milk
• 1 tsp cardamom powder
• 1 cup sugar
• 1 cup Basmati rice
• 50 gms almonds blanched and slivered
• 50 gms raisins
• A few strands of saffron
• Rose petals to garnish (optional)

Method:

• Wash the rice well and soak for half an hour in enough water to cover it fully.
• Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
• Add the almonds, raisins and cardamom and cook for 5 more minutes.
  Turn off the fire and add the saffron. Stir well.
• Allow the kheer to cool, then chill.
• Serve cold garnished with rose petals.

Makha Sandesh

Ingredients:

• Cottage cheese - 1/2 Kg.
• Thickened milk - 250 gm.
• Wheat flour - 100 gm.
• Sugar - 500 gm.
• Green cardamon powder

Method:

Mix cheese and thickened milk together. Mix sugar with the mixture. Heat the mixture in a pan in low heat. Water will start coming from the mixture. When the water evaporates completly, sprinkle powdered cardamon over the mixture and mix it throughly. Cool and then serve.

Lengcha

Ingredients:

• Cottage cheese - 500 gm.
• Wheat flour - 500 gm.
• Sugar - 500 gm.
• Clarified butter - 500 gm.

Method:

Mix wheat flour and 100 gm of clarified butter. Then mix mashed cheese with this mixture. Prepare a dough of this mixture by adding little water. Make small balls of this dough. Give all the balls oval shape and fry in clarified butter. Prepare a thick sugar syrup and dip all the fried lengchas in it. After sometime remove them and allow them to cool.

Kancha Golla

Ingredients:

• Cottage cheese - 1 kg.
• Sugar - 500 gm.
• Wheat flour - 100 gm.
• Cardamon powder.

Method:

Mix flour,cheese and sugar into a fine mixture. Then take the mixture in a pan to heat and stirr it continously. When the water is almost evaporated, remove it from heat. Make small balls out of the mixture after cooling it. Sprinkle some cardamom powder over it before serving.

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