Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bong mishti platter (medley of rasogulla, kheer kadam, sandesh). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basanti Polao or Mishti Polao, sometimes simply known as polao in Bengal refers to a sweet, ghee-laden rice dish made from fragrant gobindabhog or kalijeera. ●Welcome To My Kitchen. Today's Recipe Is Bengali Style Mishti Doi/Mishti Doi Recipe/Mithi Dahi/Dahi Recipe #MistiDoiRecipe #MithiDahi #DahiRecipe. Starring: Sumanth Ashwin, Seerat Kapoor, Mishti Chakraborthy, Sapthagiri, Sai kumar and Among Others.

Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have bong mishti platter (medley of rasogulla, kheer kadam, sandesh) using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh):

1. Prepare 1 litre Full fat Milk
2. Take 1/2 cup curd, whisked
3. Prepare 1 litre cold water
4. Make ready 180 gm Sugar
5. Prepare 140 ml. Water
6. Make ready 5 gm Cardamom powder
7. Prepare 2 tsp Rose water
8. Take 5 gm Sliced, slivers of Pistachios
9. Get 150 gm Castor Sugar
10. Take 200 gm Curd
11. Make ready 100 gm Paneer
12. Get 1 tsp. Lemon zest

The term mishti doi for me conjures up a memory of a chilled earthen pot filled with a slightly pink colored sweetened yogurt,with a thick layer on top,creamy when spooned out yet well set in the wet earthen pot. With the spoon I would happily make an indent in a. I have been trying to make Mishti Doi. I have made two variants so far a.

Steps to make Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh):

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Reduced a liter of full cream milk to half the qty or lesser and the sugars in milk have caramalised turning milk light brown and thicker.caramalised around. Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd. Misti doi is an inseparable Mishti doi though a very popular dessert throughout Bengal, it is rarely prepared at home. This may probably because it's readily. Delve into Spode's rich history with the Heritage collection.

So that’s going to wrap it up with this special food bong mishti platter (medley of rasogulla, kheer kadam, sandesh) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!