Kaankari

There are some dishes that we have grown up eating, that sometimes it doesn't seem special to be have them to eat. One such dish is the one I am sharing today. It is a Rajasthani sweet dish and it is made regularly at home by my Mom and MIL. I had never given much thought to it until recently, when I had to make it myself. It is simple and yet delicious. The gum grains puff up in ghee (clarified butter) and the resultant dish has melt in mouth texture. Don't use ghee sparingly here other wise it will be dry and will not taste nice.

I tried to Google for this recipe, but didn't get a single hit! May be it is called by different names by different people. Do let me know if you know of anything similar to this one.

Serves 2:

Ingredients:
1/2 cup wheat flour/atta
1/4 cup + 1 tbsp ghee
2 tbsp edible gum grains
3tbsp powdered sugar
5-6 peppercorns, optional
5-6 almonds roughly chopped

Process:

1. Heat a pan and add ghee. Keep the flame on medium high and add the peppercorns and the wheat flour. Stir continuously till the colour is a shade or two darker and it emanates a nice flavor of being roasted. At this point if you feel that mixture is looking dry then add another spoonful of ghee.
2. Turn the heat on high and add the edible gum grains and stir slightly. The grains will puff up. It will take at the most 2 minutes. When all the grains have puffed up remove it from heat and let it cool.
3. Once cooled add the sugar and almonds and stir gently.
4. Serve it warm or cold. You can garnish it with thin almond slices.

Linking it to Walk Through Memory Lane . This event is the brain child of Gayathri

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


Process:
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:

Bhapa Doi @ Bong Moms Cookbook

Misti Doi @ Cook Like A Bong

Bhapa Doi @ Indian Food Rocks

Misti Doi @ VeggiBelly

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!