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Balish Mishti By Chef Harpal Singh Sokhi

Harpal Singh Sokhi
Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this pillowy dessert.

Serves

3

Cooking Time

50 Min

Meal Type

sweet

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Balish Mishti

    • 2 liters milk

    • 2 tbsp vinegar

    • 1 tbsp semolina

    • 1 tsp all-purpose flour

    • pinch of baking soda

    • 5-6 tbsp sugar

    • water as required

    • saffron

    • rabdi

PREPARATION

  1. 1

    Heat milk in a pan and let it boil for some time.

  2. 2

    Once the milk boils, remove it from the flame and add vinegar to it. The milk will curdle and chhena will be formed.

  3. 3

    Put the chhena in a muslin cloth and give it a squeeze. Put this chhena in a bowl of cold water and again squeeze hard to remove excess water.

  4. 4

    Now remove the chhena in a parat and knead the chhena till it becomes smooth.

  5. 5

    Next add semolina, baking soda and all-purpose flour to it, mix well, knead again and then cover with a wet muslin cloth.

  6. 6

    For making sugar syrup, mix water and sugar in a pan and caramelise the sugar.

  7. 7

    Once the sugar caramelises, add some more sugar and water to it and make sugar syrup.

  8. 8

    Make round balls from chhena and give them a cylindrical shape.

  9. 9

    Add them in sugar syrup and cover the pan with a lid and let Balish cook for 40-45 minutes.

  10. 10

    After 45 minutes, place Balish Mishti in a serving plate and pour some sugar syrup on it.

  11. 11

    Garnish with saffron and add some rabdi on it. Balish Mishti is ready to serve.

STEP BY STEP