SHUBHO   BIJOYA

We wishes everyone who stops by a very “Happy Vijayadashami”.

We hope you have enjoyed the Durga puja in Bangalore and the images that we have uploaded here. We also hope that you have liked the special series on “Durga puja special recipes” .

Today we are concluding the series on “Durga puja special recipes” with 3 types of Bengali sweets. Enjoy the “Dusshera” with lots of sweets.

Subho bijoya 2011 with kalakand

Dashami te mishti doi, rossogulla ar sandesh

Mishti doi updated with new pics and new recipe : check bengali mishti doi here.

Mishti doi or sweet yogurt

Ingredients:

Milk (full cream): 1 l

Palm jaggery : 300 gm

Curd: 2 tsp

Method to prepare:

Heat the milk in a heavy bottom pan and reduce it to 1/4 th of its original quantity.

Heat the palm jaggery in a heavy saucepan and melt it using 1/2 cup of water. Palm jaggery can be replaced with caramelised sugar. Add the jaggery or sugar to the boiling milk and stir well. Cook on low heat for another 5 minutes, stirring continuously and let it become cool down to room temperature or lukewarm. Stir in the curd and mix well.

Pour the mixture into a terracotta or clay pot and keep in a warm place, may be overnight to set.

Refrigerate and serve the chilled mishti doi as a dessert.