Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh). At Bong Eats we document the food of Calcutta. We cook traditional Bengali recipes prepared in home kitchens, as well as some of the most beloved dishes found in the myriad streets, cabins, and restaurants in the city. bong kitchen lover. Starring: Sumanth Ashwin, Seerat Kapoor, Mishti Chakraborthy, Sapthagiri, Sai kumar and Among Others.
Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk.
This turns into a beautiful dessert.
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You can have Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh)
- You need 1 litre of Full fat Milk.
- It's 1/2 cup of curd, whisked.
- Prepare 1 litre of cold water.
- Prepare 180 gm of Sugar.
- Prepare 140 ml. of Water.
- It's 5 gm of Cardamom powder.
- It's 2 tsp of Rose water.
- You need 5 gm of Sliced, slivers of Pistachios.
- You need 150 gm of Castor Sugar.
- It's 200 gm of Curd.
- You need 100 gm of Paneer.
- Prepare 1 tsp. of Lemon zest.
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Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) instructions
- Boil milk and add curd till the water completely seperates off the paneer.Completely drain off the water and tie the paneer in clean cotton cloth.Squeeze the excess water and let it to dry in the refrigirator for 12-24hrs.Now add plain flour and dried panner in a bowl and knead continously for 15 minutes till the dough becomes soft.Make small balls and keep aside..
- In a heavy bottomed kadai put sugar and water and stir well. bring it to boil and add 1 spoon of milk to remove dirt.Then add the balls and leave it for 5 mins(do not stir)..
- Then add 2 teaspoon of ice water and let it boil again.Repeat process for 30 minutes or till the balls become puffy and put off the stove.Let it cool before serving. Do not refrigirate it..
- For Kheer Kadam: Grate the paneer and place it in a wok. Stir constantly and roast. When paneer get dry and turns little brown in colour, turn off the flame. Take out roasted paneer in a plate. Add powdered sugar in grated mawa and mix really well. Now make approx 11 small balls from mawa (equal to the size of ladoo). Take one mawa ball and flatten it very gently. Now place one rasgullas in it and lift the mawa from all sides and roll back giving it a round shape..
- Coat this ball with roasted paneer and place it over plate. Likewise prepare add raskadam. Place these scrumptious Raskadam in refrigerator for 1 hour prior serving. Raskadam can be stored in refrigerator for 3 to 4 days..
- For Dahi sorbet (Version of Mishti Doi) place 100 ml. Water with sugar and lemon zest in a small saucepan over a low heat until sugar has dissolved completely. Remove from heat and whisk in the yoghurt. Strain into a clean bowl and cool over an ice bath. Transfer to the ice cream machine and churn according to instructions till set. Once set, set aside in freezer..
- On a platter splash the sweeten curd with beetroot paste, place a elaichi flavoured tuille align the dahi sorbet, place kheer kadam, rasgullas, sandesh onto the platter on different sides and sprinkle some finely chopped pistachios. Serve chilled..
Mishti doi though a very popular dessert throughout Bengal, it is rarely prepared at home. I have been trying to make Mishti Doi. I have made two variants so far a.
