In Pujo times, Kolkata’s beautifully decorated pandals show off the artistry and culture of region. But best of all, the food stalls will always be bustling, with delicious aromas of the “bhog” wafting down the streets.
After all, Durga puja isn’t just a festival – it’s an emotion for the Bengali people.
Cheer up with these delectable Bengali desserts that can be made at home to sweeten your festive season.
Nolen Gur Payesh (Bengali Rice Kheer)
1/4 Cup gobind bhog rice
1 ltr milk
½ cup date palm jaggery (Khejur Gur)
2 tbsp chopped nuts (pistachio, cashew, almonds)
Rinse rice and soak for around 20 minutes.
Keep milk for boiling in a heavy bottom pan, stirring occasionally.
Continue to simmer for 10 mins, scrape the dried milk solids from the sides, and add to the simmering milk.
Add the rice, and continue to simmer in low flame till rice is fully cooked. Keep stirring to avoid rice sticking to the bottom of the pan.
Once the rice is cooked, remove from heat and leave it to cool down for 5 to 10 mins.
Add the jaggery off the heat and mix well. Garnish with nuts.
You can serve it hot or refrigerate it for a couple of hours.
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Mishti Doi (Sweetened Yoghurt)
1 ltr full cream milk
½ cup yoghurt (leave it in a sieve so the excess water is removed)
3/4th cup date palm jaggery (Khejur Gur)
1/4th cup milk powder
Heat the milk in a heavy bottom pan and let it simmer till it is reduced to 3/4th of its quantity. Meanwhile, preheat the oven at 180⁰C.
Once done, take the milk off the heat and let it cool for 5 min. Then, mix the jaggery in.
The temperature of the milk should feel comfortable to touch. On a cooking thermometer, the temperature should be 40⁰C.
Now add the curd to the milk, whisking thoroughly.
Pour in a pot to set the dessert in. Earthen pots can be the best choice as it drains out excess water.
Make a water bath by putting some water in a deep ovenproof tray. Now place the pot in it and leave in the oven for 2 hours at 50⁰C.
Once done, switch off the oven and leave for 2 more hours or until the yoghurt is set.
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