As Holi is arriving, I was thinking of what could be my first pick for this festival. I truly love this festival of colours and participate in it every year with all my heart. But, what Holi means to me is not just playing with colours, but, treating myself and my family with sweets and summer coolers. As the festival marks the end of winter, something sweet and cool is a must have on the menu. Apart from the traditional Thandai, Holi is celebrated with lots of other sweets and for me, Misti Doi is definitely one of them. Thandai has never been a part of my family’s Holi celebration, rather, Rosogolla and Mishti Doi are. Though, I love Thandai and prepare it in Holi.
As a kid, my preparation for Holi had always been grand and mad. I used to start playing from the morning and would only wrap up when Baba used to come out searching for me and drag me to the home. Somethings, I even played in two shifts, morning shift and night shift 😛 I used to be so much drenched with colour that I could not have food with my hands and thus Maa used to feed me. I remember Maa scolding and laughing at the same time telling “ei rong je kotodine charbe…” (wonder how long it will take the colours to go off). Doing so, she continued to feed me with fish/mutton/chicken and ending the meal with some chilled Mishti Doi. I used to close my eyes and feel the taste – it must be “Manna Dew” and one who is feeding me, Maa, is “La Bella”.
Mishti Doi is my all time favourite and Nolen Gurer Mishti Doi is definitely my weakness. Infact, nolen gur/patali gur aka date palm jaggery itself is my weakness – my winters are incomplete without it. As, this jaggery is only found during winters, I keep my stock ready well and which last till April or so. This year, too, I have this jaggery in stock and will last till Holi and after that. My Blog has an ample of recipes of nolen gur and I still can’t get enough of it. I am obsessed and I confess.
Nolen Gurer Mishti Doi is another variety of Bengali Mishti Doi and can be prepared as per the availability of the jaggery. Sometimes, people add cardamom powder or dry fruits while making this yogurt. I absolutely don’t encourage adding anything that can probably destroy the aroma and taste of nolen gur. This jaggery has a smoky and aromatic flavour which cannot be compromised for anything.
As I have my things ready, I am well prepared to treat my family and friends with Nolen Gurer Mishti Doi this Holi. The first batch has already been prepared and here’s the recipe for you all. Just three ingredients and you are sorted.
- 1 litre full fat milk
- 1.5 cup grated nolen gur (date palm jaggery) or any regular jaggery
- 5 table-spoon sour curd, whisked
- Boil and reduce the milk to half. This might take 40-45 minutes.
- Stir it constantly to avoid deposition of cream layer.
- Once the milk is reduced, turn off the flame. Scrap the sides and add the dried milk solids to the milk.
- Add grated jaggery. Stir properly to dissolve the jaggery in milk.
- Once the jaggery is properly dissolved, let the milk cool down for 5 minutes.
- Now, add sour curd and mix well.
- Pour the mixture into several small clay/terracotta pots. Seal the pots with aluminium foil and keep them in a warm place to set.
- Please make sure that you don’t touch or move the pots once you keep it to set. Keep them in the same place for atleast 12 hours.
- Once they are set, keep in refrigerator for 1-2 hours and serve chilled.
I usually prepare this at night and keep the pots to set overnight till afternoon. This ensures setting the yogurt perfectly.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!