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ROSE MISHTI DOI

Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

Well, coming to the recipe - ROSE MISHTI DOI. Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

A few months back, my daughter, asked me for Rose Mishti Doi. Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working. With a heavy pang, I was trying my best to fix it up, which all went vain. Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways. And there we had to finish off Rose Mishti Doi then and there.

This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it. I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year. Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours

For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

Milk - 3 Cups
Jaggery - 3 Tablespoons
Water - 1 Teaspoon
Rose Syrup - 3 Tablespoons
Curd/Yogurt - 2 Teaspoons

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here...

ROSE MISHTI DOI

METHOD:

Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
Care should be taken when caramelizing the Jaggery, as it can burn soon.
Now gently mix the Caramelized Jaggery along with the hot Milk.
Leave it aside to cool down.
When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
Pour it into small Earthen Pots/Ceramic cups.
Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
Serve Rose Mishti Doi chilled.

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI

NOTES:

Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
While stirring in the Curd/Yogurt, make sure that the milk is not hot.
Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
Care should be taken while Caramelizing the Jaggery. Caramelize it to light Amber Brown in colour.
Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
Adjust the amount of Rose Syrup to suit your preference.
Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
Can substitute Jaggery with White Sugar/Brown Sugar too.
Allow it to ferment in a warm place until it is completely set.
Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." It's a Cup which tells your fortune, decides War, Empire and even Romance & Life. If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi. I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee. So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee.

After long years of wait - For a Cup of Turkish Coffee, here I am writing about it. I fell in love with this Turkish Coffee even before I tasted it. I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve. The moment I caught my eye on it, I deeply knew I wanted to own one. To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine. Though not a fancied or an extremely expensive item, but the period of time I set eyes on it, was neither accessible nor available, in my terms. Least I had an idea where I could source the Coffee pot or the Coffee. Left alone, then and there, I kept it locked within my long, want to buy list.

Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price. And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot. So I set my mind that I would buy it when time comes.

So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently. The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik. Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait. Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later. My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place. Hopefully...

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Now, let's talk about Turkish Coffee!

Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik. In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a small cup. It is usually made with extra finely ground coffee beans. This gives the drink a much stronger and bolder flavour than filtered coffee.

Is Turkish coffee Turkey?

Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor stationed in Yemen. The Ottoman governor then recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and regions. And, as the people in each region put their own spin on the recipe, new drinks were born despite similarities to the Turkish coffee preparation method.

Taste & Smell of a Turkish coffee:

Turkish coffee has a strong, bold, bittersweet taste. It has a concentrated and gritty body due to the way that it's brewed. The use of extra finely ground coffee and direct contact with boiling water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will have a noticeable layer of sludge and the coffee grounds will float freely around, giving it a much heavier body and concentrated feel.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Generally, Turkish coffee smells rather nutty, burnt, and spicy, especially when it's brewed with cardamom (which I personally like). However, it will depend on what type of beans you use, too.

The 3 Main Factors which makes Turkish Coffee famous are the

Brewing Method:

Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout. Without this feature, the foam that forms during the brewing process can't be built up and sustained, which gives its ubiquitous & infamous concentration. The Cezve also has a long handle to help the user handle the brewer more easily.

DALLAH

Turkish Coffee Beans:

Traditional Yemeni Mocha beans are used to make Turkish Coffee, but any type of Arabica coffee beans fits well into the suit. In terms of grind size, make sure to get it extra fine, even powder-like. I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.

Water:

Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust it accordingly - as you like the brew, too weak or too strong.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Optional Add-ons:

Sugar

This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkish or a Sweeter version of çok şekerli kahve. But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.

Flavourings:

Cardamom - I love my Turkish Coffee with a note of Cardamom in it.

It is sometimes flavoured with

Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios. The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.

Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts

Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Turkish Coffee Recipe

Turkish coffee yields a thick, concentrated, and aromatic brew that's very easy to make. Simple steps to make this strong caffeine drink using extra fine grounded beans over a stovetop.

Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups

Author - SM

Preparation Time - 5 Minutes
Brewing Time - 8–10 Minutes

For more COFFEE TALKS, Click here...

HOW TO MAKE TURKISH COFFEE -

Name: Kerala Christmas Breakfast Spread
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 servings
Cuisine: Kerala (South Indian)
Ingredients: Appam; Vattayappam; Idiyappam; Bread; Stews; Cutlets; Egg Roasts; Chicken Curries; Mutton Curries; Beef Curries; Sweetened Coconut Milk; Nendhra Pazham Cooked in Jaggery Syrup