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Balish Mishti By Chef Harpal Singh Sokhi

Balish Mishti

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

50 Min

Meal Type


Preparation Time

10-20 Min



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  • 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


  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.

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. It is shaped like a pillow and huge in size. A piece of Balish can weigh up to 2 kgs. This sweet has a rich history of 100 years. 

Similar to traditional Bengali sweets, Balish is also made from chhena and sugar syrup. 

The soft and luscious Balish Mishti is an amazingly delicious dessert.