Preparation Time 45 min Ingredients: # 6 whole cardamom pods, seeds only, finely ground. # 10 pistachios, finely crushed. # 1 tablespoon ghee. # 1/2 cup sugar. # 6 tablespoons lemon juice. # 1 gallon whole milk. Processes: In a large, heavy saucepan, bring milk to the boiling over point. Add lemon juice and stir, until milk curdles. Remove from heat and let set for a few minutes.Pour curds into a cheesecloth. Tie cloth and press out excess moisture, until cheese is firm, like the curds in dry curd cottage cheese.Place cheese on a board, knead in sugar until the cheese is smooth.In a large heavy frying pan, heat ghee. Add sugared cheese and cook on low to medium heat for 7 minutes, stirring constantly. Otherwise it will stick or burn. Add crushed pistachios and ground cardamom.Remove from heat. Pour Sandesh into a serving dish and smooth out by pressing down firmly with a spoon. Cut into equally sized portions. Serve either warm or chilled.Then serve it your style, as you like.
Preparation Time 25 min Ingredients: # Yellow food color A few drops. # Sugar 1/2 cup. # Sour cream 250 gm. # Plain Yogurt 250 gm. # Evaporated milk 350 ml processes:I have made mishti doi a couple of times by simply using condensed milk (Milk Maid Brand) and plain white yoghurt in the same proportion. Note that condensed milk is already sweet, so you do not need to add any more sugar. To get the characteristic red colour (at least the way it is made in Calcutta), I used "caramelised sugar", which is basically sugar burnt to a red colour. I blended everything together, using a mixer, and set the whole thing in the oven. I am not sure what the sour cream is for, and surely they don't use it back home?
Preparation Time 30min Ingredients # 4 large eggs. # 1/2 cup of blanched, finely chopped almond (optional). # Dash of powdered cinnamon. # 1 medium bay leaf. # 2 ozs butter. # 10 tablespoon full of sugar. # 1 quart of full cream milk Instruction:Pour the milk in a saucepan and add half of the sugar and the bay leaf.Boil to nearly half its volume with occasional stirring to prevent a skin being formed.Allow to cool.Beat the eggs in a large bowl, adding the remaining sugar in three steps.Add this and the dash of cinnamon to the milk and mix thoroughly.Cook, uncovered in a thick bottomed pan over medium heat until the halua turns golden yellow.Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.Add the butter and continue stirring until almost dry, but be carefull not to overdry.Serve when cool with a sprinkling of the almonds.
Preparation Time 45 min
