Harpal Singh Sokhi
Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. Chef Harpal Singh Sokhi shares the recipe ... Read More
Preparation Time
10-20 Min
Cooking Time
50 Min
Meal Type
dessert
Difficulty
MEDIUM
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
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.
