Tuesday, 16 August 2011
About the food:
Ask any Bengali, and s/he would crave for this dish. Bengalis are renowned for their sweet teeth, and this dish is at the pinnacle of their desires. Any Bengali meal would finish with a generous helping of Misti-doi with soft and squeezy rossogollas: with many bengalis, they are part of even the regular home meals: my family-in-laws have them usually for instance. Living abroad, and being away from home, I craved for misti-doi: I could not get it in the market, and this made me even more home-sick. I learnt this recipe from a dear friend of mine, and guess what? She is a Bengali. I am extremely grateful to her for sharing this recipe, and I could not believe how easy it is to prepare. Try it, you would be amazed by the grandeur of the Bengali cuisine.
Preparation time: 1 hour.
Cooking time: 30 mins.
Ingredients: (serves 6)
Greek style Yogurt: 500 ml.
Condensed milk: 400 ml.
Evaporated milk: 200 ml.
Dry fruits (cashew, pistachio) (optional): finely chopped.
1. Hung the yogurt in a fine cloth for about 1 hour to let the water drain. Greek yogurt is best for this recipe as it has less water content, which makes the doi really smooth and thick.
2. mix the drained yogurt, condensed and the evaporated milk and mix well until smooth. Add the dry fruits. Pour it in a heat-proof serving bowl. Cover it with a cling film so that water cannot enter. You can also use a tight lid if you don't have the cling film handy, but opening the lid later becomes a toil: pour cold water over the lid to cool it, before trying to open.
3. Put water in a steamer/ pressure cooker and steam it for about 20-25 mins.
4. Take the bowl out and chill it in a refrigerator for 2-3 hrs. serve at the end of a meal, or eat it straight away!
Posted by Sharmistha at 23:52