- First Up: Boil the Milk in a heavy bottomed saucepan & put it on the medium-high flame until it comes to the rolling boil- Reduce the flame to the medium then, keep stirring the milk to avoid the accumulation of the cream on it & till it’s reduced to about 650-700L, ensure not to thicken it much.
- On the other hand: If you’re directly using the Hung curd or the Plain Greek Yoghurt is fine- If not, then put it on a strainer for about 30 mins time to get rid of the excess water from it & become the way we want it & it’s supposed to be used in this.
- Now, once the milk has attained the desired quantity aforesaid- Time to add in the Milk Powder to it & mix everything well together until nicely combined and well blended- Add into it the sugar & cardamom powder as well & mix everything nicely until it’s well incorporated.
- Now, it’s time to add in the date-palm jaggery to it & give it all a really good mix altogether- Make sure that, the flame is absolutely reduced while doing this step, while mixing the jaggery with one hand & stirring vigorously with the other.
- This is very important step to avoid any sorts of lumps formation in it as well as curdling of the milk though, we’ve used the sugar in it as its precautionary measure- Once the jaggery has melted completely & everything is nicely mixed in, turn off the flame & allow the milk to cool down unto its 75% before adding in the plain curd to it.
- While, the milk is cooling- Prepare this plain yoghurt by whisking it nicely & then, adding into it a small portion of the main jaggery milk & whisk it smooth, supple & lump free.
- Once that’s done: Pour it into your desired cups/bowls/tumblers- In which you’d like it to be set in (preferably, any glass/earthen/terracotta containers are absolutely best for this)- However, it does get set in any other containers as well like plastic/melamine & all but not any pure steel ones
- Cover the containers with the Aluminium Wraps- Allow it to rest overnight which’s best always or at least for about 8-9 hrs time in the RT like on the kitchen counter tops (depending on the climate of the place you stay in) or in a preferably warm place like inside the Microwave Oven (The oven should be in the switched off mode though, just that its inside should be warm) to set it perfectly well enough & within the less possible time taken.
- Next Morning/post the given time period- Uncover & checkout if it’s been perfectly set or else, you need to keep it for some more time in its incubation period- Cover it with a thick Kitchen Towel to hasten the process- Post it’s well set, refrigerate it for at least a couple of hrs time to ENJOY it next or whenever & however you feel like.
Bengali: Nolen Gurer Mishti Doi or Date-Palm Jagge
#myrecipe
#sweets
By Harshita Gupta
Feb, 28th
566
Servings
3 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- 1 L Full Cream Milk
- 1/4 Cup Milk Powder
- 200 gms Date-Palm Jaggery
- 1 tsp Green Cardamom Powder
- 2-3 tbsps or 1/8 Cup Sugar
- 100 gms Hung Curd
- 1 Handful Fresh Dry Fruits
- Garnish: Your Way
