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Showing posts with label Milk Dessert. Show all posts
Showing posts with label Milk Dessert. Show all posts

Wednesday, March 21, 2012

Bhapa Doi ~ Misti Doi ~Sweet Steam Yogurt ~ Bengali delicacy

This space has been silent for a few days. Even though I have a number of recipes in my drafts to be shared, I could not bring myself to compose a post. Plain lazy, I have been. Today's recipe comes from Miss Masala- a Cookbook by Mallika Basu. I had reviewed it a few days back after trying a couple of recipes from it.

Bhapa Doi/Misti Doi is a popular Bengali delicacy. It is basically steam sweet yogurt and it often called the Indian cheese cake because of its texture. The traditional recipe can be quite time consuming at it involves thickening the milk by slowly cooking it, setting the yoghurt and then steaming it. Mallika however provides us with a quicker recipe. You will be amazed by the simplicity of the recipe.

Serves 4-6

2 green cardamom pounded
10-12 strands of saffron
1 tbsp whole milk
250 g low fat yogurt
200 ml sweetened condensed milk

1. Preheat the oven at 190 C
2. Soak the saffron in the milk. Powder the cardamom finely.
3. Beat the yogurt and condensed milk together until smooth and add the powdered cardamom.
4. Fill this mixture into ramekins or a baking dish. Place them in a large baking tray. Fill the tray with enough hot water to come halfway up the sides of the ramekins or dish. Bake in the oven for 10 minutes.
5. Spoon the saffron mixture over  it and bake it for another 5 minutes. If you are using a large baking dish, it may take longer. The yogurt mixture should appear set. Cool to room temperature and then refrigerate. Serve chilled. Once it is chilled, it sets a little more.

Note: I had over baked it by 10 minutes then what is stated above and the result was nice and firm set yogurt. If you want it less firm, change the baking time accordingly. None the less it will taste good.

I am leaving you with links of this delicacy posted on other food blogs:

I will be up with a quick kulfi recipe I had tried from Mallika Basu's Book - Quick Indian Cooking, next. Stay tuned. Thank you for stopping by! Cheers!

Wednesday, October 12, 2011

Carrot and Almond Kheer ~ For Blog Hop Wednesdays- From Anu's Healthy Kitchen

I am back from a hectic but awesome and funfilled India trip. I have lot to tell you guys but all of it can wait for a while, as today is the day for Blog Hop, a wonderful and creative initiative by Radhika. I had missed it last time due to my hectic schedule in India. Hopefully I will do a double post for the next session of Blog Hop to compensate for the same.

This week I am assigned Anu's Healthy Kitchen. From all her wonderful recipes I chose her Carrot Almond Honey Milkshake. But, I was in a mood for something for indulgent, so I made Carrot and Almond Kheer!

Serves 2.

400 ml full fat milk.
1 large carrot shredded.
2 tbsp almonds, soaked, blanched and thinly sliced.
1 cardamom pod crushed.
2-3 tbsp sugar (to taste)
Chopped pistachios to garnish.


1. In a non stick pan heat the milk. When it comes to a boil, turn the heat on medium and add the shedded carrots and sliced almonds.
2. Cook it for about 10-15 minutes till the carrots aare tender and the milk has thickened to a creamy consitency.
3. Add the sugar and crushed cardamom and stir well. Cook for another 5-10 minutes.
4. Cool it completely and transfer into serving bowls. Keep it in the fridge till needed.
5. Garnish it with chopped pistachios and serve it chilled.

Thanks for stopping by! Cheers!

Wednesday, August 31, 2011

Creamy Rabri/Basundi ~ For Blog Hop Wednesdays ~ From Enveetu KItchen!

For the 3rd edition of Blog Hop Wednesday I am assigned Priya's Blog- Enveetu Kitchen. She has an amazing collection of recipes. I just love her bakes. Despite that I have chosen her recipe of Basundi for today's post. I am sure some baking posts will follow soon.

To know more about it and participate check this. This event is the brain child of Radhika.

She had very lovingly prepared it for her grand mother's anniversary. Basundi is very much like Malai Rabri which I grew up eating. My mom's recipes is almost the same except she does not add saffron. Here, I have followed Priya's recipe to the T and loved it immensely.

I had prepared this long time back, before coming to my India visit and today on seeing these pictures I am tempted to make them again soon. I have used half of the measures as given in the original recipe.


1 Litres Full Fat Milk
1/4 +2tbsp Sugar
2 tbsp Almond Meal
2 tbsp Chopped Almonds
2 tbsp Chopped Pista
3 cardamom pod seeds crushed
a generous of Saffron, rubbed in 2 tbsp of milk


1. In a Heavy-bottom non stick pan, boil Milk. keep the flame on medium and boil till  it reduces to 3/4 of the volume. 
2. Stir the Milk and Scrape the Pan-Side and return it to the boiling milk. When the Milk reduces to 3/4 of its quantity, add saffron Soaked Milk to this and Sugar. 
3. Keep Stirring often and scrape the sides and stir the malai in to the milk.

4. When Milk reduces to half its quantity, add the almond meal and Chopped nuts and Stir Well. Switch off the Stove and let it cool. When cool refrigerate it. Serve chillled

I enjoyed it very much. See what other bloggers are up with for Blog Hop Wednesday!

Thank you for stopping by. Cheers!

Thursday, June 2, 2011

Bread Ras Malai ~ my all time favourite!

There are a few sweets I always relish. They are the ones prepared by my mother. They bring good memories from good old childhood days. No matter how much I try but I can't replicate the taste to the T. I think that's the magic of  mom's hand that add a special touch to every dish prepared by her. One of them is this Bread Ras Malai. You can call it a sister of the conventional Ras Malai, it tastes as good and is comparatively easier and quicker to make. I have tried it on my own a couple of times now and have nearly replicated the taste!

I am an absolute lover of Ras Malai. I can unabashedly gorge on it. As a child I was not very big on sweets, but for this sweet dish I would never say 'no'. But, having Ras Malai was a pleasure which I enjoyed only in restaurant or in a wedding party, until my mom came up with this version. It is actually inspired from Saahi Tukda in which the bread pieces are fried but my mom likes to cook healthy and I follow her in that. Its best to use white bread for this one as wheat bread won't really taste good.

For those you do not know what Ras Malai is check this

Linking it to Serve it Chilled. Before hopping on to the recipe have a peek at the picture!


1 litre full fat milk
4 tbsp sugar or to taste.
a pinch of saffron
2 cardamom pod seeds crushed.
Almond and pistachios flakes to garnish.
4-6 Slices of good quality white bread.

Serves 4-6:


1. In a tablespoon of milk add the saffron In a non stick deep pan boil rest of the milk. When it comes to a boil lower the heat on medium and let it simmer till it is reduced to about 3/4th of the original volume, stirring at small intervals. It will take about 10-15 minutes.

2. Now stir in the sugar and stir. Add the saffron and cardamom and let it simmer for another 5 minutes.

3. When the milk the desired consistency turn off the heat and let it cool down to room temperature. Refrigerate it till needed.

4. Using a cookie cutter, cut out rounds off the bread slices. One large slice will give 2 pieces of bread. Place them in the serving bowl and pour cold prepared milk mixture over it. Garnish it with almond and pistachios flakes.

5. Let it sit for 5 minutes, so that the bread pieces soak in all the flavors from the milk mixture. Serve chilled.


1. Check the sweetness of the milk mixture before adding all the sugar and adjust according to your taste.
2. For a thicker consistency, cook it for a little longer.
3. It is always better to prepare this dish while preparing daily meal. Only making this might seem tedious and time taking. I always put it on one of the burners and by the the time  I am done with rest of the cooking, it is ready.

A bowl for you too! Enjoy!

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