adding curd to toned milk or low fat milk can curdle it. In Bengali language 'mishti' means sweet and 'doi' is curd… Jaggery derived from the sap of Date Palm Tree ( Khejur or Khajur Tree ) . Allow the rice pudding to come to room temperature, pour in serving bowls and refrigerate. Winter is the time for Notun/Kejur Gur (date jaggery) in West Bengal and many dishes are made using date palm jaggery as the main ingredient. Allow to simmer till the milk reduces in quantity and turns a pale ivory colour. Meanwhile finely chop or grate 175 to 180 grams palm jaggery. 14. even i like bengali food and bengali sweets ???? Even the curd was fresh. Some 12 to 14 years back in Mumbai, on occasions I would visit one Bengali sweet shop in inorbit mall in malad west. Welcome. The jaggery used traditionally to make mishti doi is palm jaggery. You can add bay leaf and crushed green cardamoms to the milk while boiling. Like this Recipe?Pin it Now to Remember it Later. The term Kheer comes from the Sanskrit words Ksheeram, meaning milk. Notun Gurer Payesh … Stir occasionally when the milk is getting heated. Twitter Mishti doi recipe with step by step pics. So you keep for 9 hours to 24 hours. Cover with a lid or seal with aluminium foil. 10. Khejurer gur or date palm jaggery, that highly prized seasonal produce, occupies a place of pride in Bengal’s already accomplished sweet-making history. Soak cashew nuts and raisins in water for about ten minutes. Keep stirring intermittently to prevent the milk from boiling over and to keep the rice from sticking to the bottom of the vessel. Bengalis consider palm jaggery (khejur gur – খেজুর গুড়) more superior in taste than any other sweeteners. Slice the pistas and almonds into slivers. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Khejur Gur (date palm jaggery) is available in two forms – the liquid form is called Nolen gur while the solid form is called Patali Gur. When it is set, then refrigerate. Yes, you can add brown sugar or regular jaggery. Simmer milk till it reduces to ⅓ or ½ of its original volume. 3. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. The timing also varies with the local temperature conditions. Misti doi Lower the heat and add pre-washed rice to it. Mix well and remove from stove. Mix very well till all the jaggery is dissolved. With a whisk mix very well. Bengal’s favourite jaggery is a winter speciality. The sap is collected from Date palm Tree and its cooked long ( by the confectioners who are basically farmers ) to change its trasparent colour to … A simple dessert that tastes just heavenly. It should be between 40 to 44 degrees celsius. This is a 3-step process ( 3 ): Extraction: The canes or palms are pressed to extract the sweet juice or sap. Stir often when the milk is getting simmered. same here. Especially their sweets. This Bengali dessert is typically made during festive or auspicious occasions. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. Welcome to Dassana's Veg Recipes. The simple and yet humble mishti doi would undeniably be one of the sweets I would always buy. 12. asiya, for making mishti doi, always use full fat milk or full cream milk. secondly add curd when the milk is warm. When adding jaggery, the temperature of milk can be 60 to 65 degrees celsius. I used powdered jaggery. Hi, I am Dassana. However, to enjoy the distinct flavour of notun gur, it’s best avoided. In hindi language mishti doi can be called as meetha dahi. Mishti doi takes longer to set than curd. Stir in the date palm jaggery. Now pour the doi mixture in earthen or terracotta bowls or earthen handi. It becomes more delicious when it is prepared with jaggery. 15. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Date palm jaggery flavoured rice pudding is a simple blend of aromatic rice, milk and jaggery. For making mishti doi its better to use earthen bowls or pans. After 8 or 9 minutes, add the chopped palm jaggery. Let the milk come to a boil. What’s the palm jaggery? A simple dessert that tastes just heavenly. Similarly, Payesh (Bengali) or Payasam (Telugu) originate from the Sanskrit word Payasa/Payasam meaning milk. Keep the kadai down and let the milk cool for about 8 to 9 minutes. Slice almonds and pistachios into slivers. Actually I like Bengali food. Wash and soak the rice for 30 minutes. Scrape the dried milk solids from the sides and add to the simmering milk. Date palm jaggery flavoured rice pudding is a simple blend of aromatic rice, milk and jaggery. 16. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. Palm Jaggery in India. Heat milk in a large pan and bring it to a boil. palm jaggery is jaggery made from date palm sap. Like our videos? If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. All our content & photos are copyright protected. If you live in cold climate zones, then keep the curd in a warm place in your house e.g near a heater or inside a lit oven or near the gas stove. Check if the rice is cooked. Khejur Gurer Payesh (payasam with jaggery) is a Bengali sweet delicacy. Stir occasionally when the milk is getting heated. Can we add brown sugar or regular jaggery? So it may hard to get fresh date palm jaggery in the month of October when kojagori Lakshmi puja celebrated. The porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick. In this traditional payesh recipe, Notun/Nolen/Kejur Gur is used as the sweetener. The milk is thickened and reduced first and then palm jaggery is added. the timing will also vary with the temperature in your city. Cover with a lid or seal with aluminium foil. 8. Once the rice is done, and you get the desired consistency, add the cashew nuts and raisins. Serve mishti doi with your meals or as a dessert. Nalen (Khejur) Gurer Payes - Bengali Style Pudding with Date Palm Jaggery - Baisali's Homely Kitchen 01/16/16 19:26 Yesterday was festival time for all of India – Poush (Makar) Sangkranti for Bengalis, Pongal in South India and Lohri in North India. Date Palm Jaggery has a nice smokey flavore and its caramel color makes the Payesh even more beautiful and tasty. Typically, the rice used is Gobindo Bhog Chaal – a short-grained sticky rice variety grown in West Bengal. Meanwhile finely chop or grate 175 to 180 grams palm jaggery. Usually no flavorings are added, but I feel some hints of cardamom powder gives a good aroma as well as flavor to the doi. But after addjng the curd it curdled. Facebook I also have a professional background in cooking & baking. In Bengali language 'mishti' means sweet and 'doi' is curd. This mixture is then allowed to set for some hours. But normal sugard based payes is also delicious and people love this too. Serve mishti doi with your meals or as a dessert. Once it starts to boil, add the rice and cook till the milk reduces in volume and starts to thicken. In hindi language it can be called as meetha dahi. Date palm jaggery flavoured rice pudding is a simple blend of aromatic rice, milk and jaggery. Kheer is usually made for special occasions. 6. simmer milk till it reduces to ⅓ or ½ of its original volume. Add ½ teaspoon cardamom powder. I share vegetarian recipes from India & around the World. gery Would you like to know how to translate jaggery to Bengali? Hi , thx for such a lovely recipe I used to work then, so obviously it was easier for me to buy sweets than make them at home. Keep in a warm place for the mishti doi to set. Check the temperature of milk. Some also add a little bit of heavy cream for a richer taste. Slowly blend in date palm jaggery till the payesh takes on a uniform brownish colour. also scrape the dried milk solids from the sides and add to the simmering milk. The milk should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot.