We recently got Bengali (nolan) gur at home when we made Kheer. That experiment turned out great but we had some gur still left with us and wanted to utilize it well. The sweet curd made Bengali way or as it is called Mishti (sweet) doi (curd) is one of the best of Bengali dishes when made right. We had so much fun finishing this off the earthen pots...
Ingredients
1 litre full cream milk
4 tbsp jaggery (patali / nolen gurr)
2 tbsp curd
Method
1. Boil milk in a heavy bottom pan and let it simmer till it reduces to 1/3rd in quantity.
2. Switch it off the gas and mix jaggery in the milk.
3. Let it cool a little before adding curd.
4. Add curd to it and mix it uniformly to activate bacteria in the curd.
5. You may use earthen pot to set the curd.
6. Pour the mix in vessel and let it set. it may take 3-4 hours depending on weather.
7. Once curd is set, put it in refrigerator.
Serve it cold
Ingredients
1 litre full cream milk
4 tbsp jaggery (patali / nolen gurr)
2 tbsp curd
Method
1. Boil milk in a heavy bottom pan and let it simmer till it reduces to 1/3rd in quantity.
2. Switch it off the gas and mix jaggery in the milk.
3. Let it cool a little before adding curd.
4. Add curd to it and mix it uniformly to activate bacteria in the curd.
5. You may use earthen pot to set the curd.
6. Pour the mix in vessel and let it set. it may take 3-4 hours depending on weather.
7. Once curd is set, put it in refrigerator.
Serve it cold
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