Balish Mishti By Chef 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.Read More
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
- Heat milk in a pan and let it boil for some time.
- Once the milk boils, remove it from the flame and add vinegar to it. The milk will curdle and chhena will be formed.
- 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.
- Now remove the chhena in a parat and knead the chhena till it becomes smooth.
- Next add semolina, baking soda and all-purpose flour to it, mix well, knead again and then cover with a wet muslin cloth.
- For making sugar syrup, mix water and sugar in a pan and caramelise the sugar.
- Once the sugar caramelises, add some more sugar and water to it and make sugar syrup.
- Make round balls from chhena and give them a cylindrical shape.
- Add them in sugar syrup and cover the pan with a lid and let Balish cook for 40-45 minutes.
- After 45 minutes, place Balish Mishti in a serving plate and pour some sugar syrup on it.
- 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.