Kesariya Mishti Doi (Saffrony Sweet Set Yogurt)

I was bemused, I was confused, sailing deep in some thoughts, I lost my stride, and now I finally see myself here, battling with words to pen down something that can make sense...lol :P

Blogging for months and then resting for even more makes it so weird when you finally decide to pull your socks on and get back in the old world again. In a few days, perhaps I shall get my ebullience to write with power and grace back....fingers crossed! :)

Didn't know what to start with, was not able to settle on anything from my drafts, and the wintery weather of Amsterdam with almost no sun-light giving me the least zeal to capture even a single good click, I finally squared up on this simple fusion recipe. I am an ardent dahi/ yogurt lover and had been thinking for long to post something that could bring on the sugary sweet flavors from Bengal and some aroma and tinge from Rajasthan. The easiest recipe I could imagine of was this 'Kesariya Mishti Doi', set in a Bengali way and which still tasted like Rajasthani Shrikhand.

With no hanging up of the curd, with no hard work to cream it together, this was indeed the easiest, creamiest yogurt I tasted to my soul. Jumping on directly to the recipe, here I go....

 

KESARIYA MISHTI DOI (SAFFRONY SWEET YOGURT)

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Setting Time: 6 hrs - 12 hrs

Health Meter:

Yoghurt, got its name from the Turkish word “yogurur”, which means “long life” .

 

Not only does yogurt provide your body with active cultures, yogurt bacteria has shown to prevent yeast infections, osteoporosis, and urinary tract infections, relieve symptoms of irritable bowel syndrome and help reduce bloating. Yogurt is more than a delicious snack, it also contains ingredients that keep your body healthy!

Ingredients:

1. Full Cream Milk: 500 ml

2. Sugar: 1 and a half tbs/ as per taste

3. Few saffron strands

4. 2 tbs yogurt culture/ curd

Method:

1. Take 500 ml of full cream milk in a heavy pan/wok and take a boil. 
2. Now let the milk simmer and keep on stirring in between to avoid any milk sticking to the bottom. Continue heating till the milk reduces to half. 
3. During this process, the cream will start floating on the top. If you want to have clear, smooth yogurt, then keep removing the extra cream layer and save this in some box for other use. 
4. If you like to have creamy, layered yogurt, then you may slide n stick the cream layers on the sides of the pan and top them over the milk at last, just before setting.
5. When the milk has reduced to half, add sugar to it and give a quick stir.
6. Let it rest and go luke-warm.
7. Now take two small earthen pots/ bowls/ cups and pour the warm milk in them. 
8. Add yogurt to these and give a stir. 
9. Add the saffron strands and cover them.
10. Keep these pots/bowls in a warm place for 6-12 hrs (Till the yogurt sets and water leaves the side of the pot/bowl.)
11. If you like that sour tinge, then keep them for a longer while. 
12. After the yogurt is properly set, refrigerate it for 2 hrs and serve chilled.

 

Suggestions:

1. If you are setting the yogurt in an earthen pot, then put slightly hot milk in it so as to make the vessel warm. After some time, when it becomes luke warm, add yogurt to it. If you directly put luke warm milk in an earthen vessel, the curd/yogurt might not set as the vessel remains colder.
2. Never add yogurt to hot milk. It will cause curdling of the milk. Never add it to cold milk else the yogurt will not be formed and set. Temperature plays vital role in making yogurt.
3.  Either keep the vessel in some warm place, or in a heated oven, or the best way is to keep it on another big vessel containing hot water/milk. This is my mum's trick. She always sets curd by keeping the bowl over hot milk pot/vessel. By the time the milk cools down, it gives enough heat to the yogurt bowl to set it. Her yogurt sets up in 3-4 hrs usually; mine takes a longer time. :)
4. Never immerse the yogurt bowl in the vessel of hot water. Rather, cover the bigger hot water vessel with a flat lid/plate and put your covered yogurt bowl over it. 
5. Don't be eager to touch the yogurt bowl every now and then to see if it got all set or not. Also, never move that pot/bowl here and there. Shifting and moving affect the setting process adversely. 
6. The milk is already sweetened, hence the yogurt will be sweetened as well. No need to add sugar to it later, neither do you need to cream it up. Serve it as it is...creamy, sweet n yummy! :)

Mava Makkhan Lassi

Dusshera, the festival of lights, the victory of good over the evil, and in my language, a day meant for celebration just after the freaking and crazy dandia nights. Oh, you can make out from this that how much am I in love with dancing and dandia, but more than that it is the soul satisfaction that you get after Mata ki Aarti and the loud Jagrans in Navratri.

Well, this Dusshera we were out on an Art and Craft Exhibition with family, and believe me this was no less than what we call 'Mela' in desi language; earrings n bangles ki chhoti chhoti stalls,pickles/achaar ki dukaan, bachho ke khilone, khane ki thadi, dry flowers ke bunch, kurta payzama on display, aaah....what not...n ya, not forgetting the porcelain pottery corner from where I instantly grabbed a small cup set. Since something new was on the cart, it was meant to be used, soon, sooner, no, actually soonest!

So here I was with this cup set in hand, beautiful brown shades tempting me to ramp in the kitchen and do some justice with them. I didn't make anything great or big, but it was something that the whole family adores, and was equally easy too. This recipe also gets piled up in my 'Just 10 Minutes' Menu List.

MAVA MAKKHAN LASSI
 

Preparation Time: 5 minutes

Cooking Time: Nil

Serves: 2

Health Meter:

Yogurt/Curd contains helpful “good bacteria” that your digestive tract needs to run properly. Without enough good bacteria in your system, food does not digest properly or go completely through your digestive tract. When this happens, such problems as boating, gas, and in severe cases, stomach cancer can occur. Eating just one cup of yogurt/curd that contains “active cultures” each day can help to keep your digest system working properly. Seventy percent of your immune system lies within your small intestine. If you keep the levels of good bacteria high in your intestines then you are more likely to maintain a healthy immune system.
Eating yogurt is a good way to get your calcium, vitamins and good bacteria to keep your body working properly.

Ingredients:

1. Yogurt/ Fresh Thick Curd: 2 bowls

2. Mava (Khoya)/ Milk Powder prepared Mava: 1/2 a bowl

3. Kesar/ Saffron Strands

4. Sugar: 3 tbsp or as per taste

5. Cardamom/ Elaichi Powder: a pinch

6. Sliced Pistachios, Almonds and Cashews

Method:

1. Beat the fresh curd to make it smooth and soft. Remember, if there is any water in it, please strain it out first.
2. Add sugar, cardamom, dry fruits and saffron to it. Mix well.
3. Now take mava, crumble it well, and add to the curd with a stir.
4. Finally deck it up with beautifully sliced dry fruits and spoon it out.

Suggestions:

1. The curd should be fresh, and not sour.
2. If you do not mava/khoya with you, you could even add Mava/Khoya burfi to the lassi, provided it is fresh. 
3. Remove the excess water from the curd if any. 
4. If the curd is slightly sour, add in some milk, though it will make the lassi a little flowy. 
5. Serve in Porcelain/Earthen Cups. 
6. Refrigerate for a few minutes to get the chill. 
7. Since the lassi is thick, it can be easily spooned. 

Submitting this recipe to:
My event: Cooking Made Easy With Yogurt,
 Cakes, Cookies and Desserts

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Diwali Sweet Recipes by Sameena
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