date: 2020-09-02T12:47:59.385Z image: https://img-global.cpcdn.com/recipes/95da7a62ca507f16/751x532cq70/bong-mishti-platter-medley-of-rasogulla-kheer-kadam-sandesh-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/95da7a62ca507f16/751x532cq70/bong-mishti-platter-medley-of-rasogulla-kheer-kadam-sandesh-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/95da7a62ca507f16/751x532cq70/bong-mishti-platter-medley-of-rasogulla-kheer-kadam-sandesh-recipe-main-photo.jpg author: Patrick Matthews ratingvalue: 4 reviewcount: 4575 recipeingredient: - "1 litre Full fat Milk" - "1/2 cup curd whisked" - "1 litre cold water" - "180 gm Sugar" - "140 ml. Water" - "5 gm Cardamom powder" - "2 tsp Rose water" - "5 gm Sliced slivers of Pistachios" - "150 gm Castor Sugar" - "200 gm Curd" - "100 gm Paneer" - "1 tsp. Lemon zest" recipeinstructions: - "Boil milk and add curd till the water completely seperates off the paneer.Completely drain off the water and tie the paneer in clean cotton cloth.Squeeze the excess water and let it to dry in the refrigirator for 12-24hrs.Now add plain flour and dried panner in a bowl and knead continously for 15 minutes till the dough becomes soft.Make small balls and keep aside." - "In a heavy bottomed kadai put sugar and water and stir well. bring it to boil and add 1 spoon of milk to remove dirt.Then add the balls and leave it for 5 mins(do not stir)." - "Then add 2 teaspoon of ice water and let it boil again.Repeat process for 30 minutes or till the balls become puffy and put off the stove.Let it cool before serving. Do not refrigirate it." - "For Kheer Kadam: Grate the paneer and place it in a wok. Stir constantly and roast. When paneer get dry and turns little brown in colour, turn off the flame. Take out roasted paneer in a plate.  Add powdered sugar in grated mawa and mix really well. Now make approx 11 small balls from mawa (equal to the size of ladoo). Take one mawa ball and flatten it very gently. Now place one rasgullas in it and lift the mawa from all sides and roll back giving it a round shape." - "Coat this ball with roasted paneer and place it over plate. Likewise prepare add raskadam.  Place these scrumptious Raskadam in refrigerator for 1 hour prior serving. Raskadam can be stored in refrigerator for 3 to 4 days." - "For Dahi sorbet (Version of Mishti Doi) place 100 ml. Water with sugar and lemon zest in a small saucepan over a low heat until sugar has dissolved completely. Remove from heat and whisk in the yoghurt. Strain into a clean bowl and cool over an ice bath. Transfer to the ice cream machine and churn according to instructions till set. Once set, set aside in freezer." - "On a platter splash the sweeten curd with beetroot paste, place a elaichi flavoured tuille align the dahi sorbet, place kheer kadam, rasgullas, sandesh onto the platter on different sides and sprinkle some finely chopped pistachios. Serve chilled." categories: - Recipe tags: - bong - mishti - platter katakunci: bong mishti platter nutrition: 216 calories recipecuisine: American preptime: "PT33M" cooktime: "PT45M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bong mishti platter (medley of rasogulla, kheer kadam, sandesh). One of my favorites. This time, I will make it a bit unique. This will be really delicious. If you have Bong genes, the words "Durga Pujo" and "mishti" can't pass by you unheard and unnoticed. The mass hysteria that Durga Puja brings with it for Bengalis is Again a variant of the Bong cult hero, the rosogolla/rasgulla, and this one needs no introduction. Poha & Sprout Medley by Sanjeev Kapoor - Khana Khazana. Sondesh Cake with Mishti Doi FrostingSondesh Cake with Mishti Doi Frosting. Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh) is something that I have loved my whole life. To begin with this recipe, we have to prepare a few ingredients. You can cook bong mishti platter (medley of rasogulla, kheer kadam, sandesh) using 12 ingredients and 7 steps. Here is how you can achieve it. ##### The ingredients needed to make Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh): 1. Take 1 litre Full fat Milk 1. Make ready 1/2 cup curd, whisked 1. Prepare 1 litre cold water 1. Make ready 180 gm Sugar 1. Get 140 ml. Water 1. Take 5 gm Cardamom powder 1. Get 2 tsp Rose water 1. Prepare 5 gm Sliced, slivers of Pistachios 1. Take 150 gm Castor Sugar 1. Make ready 200 gm Curd 1. Get 100 gm Paneer 1. Get 1 tsp. Lemon zest Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk. This turns into a beautiful dessert. Mishti Doi on WN Network delivers the latest Videos and Editable pages for News & Events, including Entertainment, Music, Sports, Science and more, Sign up and share your playlists. Basanti polao or mishti polao is a sweet, ghee-laden rice dish made from fragrant gobindabhog or kalijeera rice, cashew nuts and raisins. ##### Steps to make Bong Mishti Platter (Medley of Rasogulla, Kheer Kadam, Sandesh): 1. Boil milk and add curd till the water completely seperates off the paneer.Completely drain off the water and tie the paneer in clean cotton cloth.Squeeze the excess water and let it to dry in the refrigirator for 12-24hrs.Now add plain flour and dried panner in a bowl and knead continously for 15 minutes till the dough becomes soft.Make small balls and keep aside. 1. In a heavy bottomed kadai put sugar and water and stir well. bring it to boil and add 1 spoon of milk to remove dirt.Then add the balls and leave it for 5 mins(do not stir). 1. Then add 2 teaspoon of ice water and let it boil again.Repeat process for 30 minutes or till the balls become puffy and put off the stove.Let it cool before serving. Do not refrigirate it. 1. For Kheer Kadam: Grate the paneer and place it in a wok. Stir constantly and roast. When paneer get dry and turns little brown in colour, turn off the flame. Take out roasted paneer in a plate.  - - Add powdered sugar in grated mawa and mix really well. Now make approx 11 small balls from mawa (equal to the size of ladoo). Take one mawa ball and flatten it very gently. Now place one rasgullas in it and lift the mawa from all sides and roll back giving it a round shape. 1. Coat this ball with roasted paneer and place it over plate. Likewise prepare add raskadam.  - - Place these scrumptious Raskadam in refrigerator for 1 hour prior serving. Raskadam can be stored in refrigerator for 3 to 4 days. 1. For Dahi sorbet (Version of Mishti Doi) place 100 ml. Water with sugar and lemon zest in a small saucepan over a low heat until sugar has dissolved completely. Remove from heat and whisk in the yoghurt. Strain into a clean bowl and cool over an ice bath. Transfer to the ice cream machine and churn according to instructions till set. Once set, set aside in freezer. 1. On a platter splash the sweeten curd with beetroot paste, place a elaichi flavoured tuille align the dahi sorbet, place kheer kadam, rasgullas, sandesh onto the platter on different sides and sprinkle some finely chopped pistachios. Serve chilled. Mishti Doi on WN Network delivers the latest Videos and Editable pages for News & Events, including Entertainment, Music, Sports, Science and more, Sign up and share your playlists. Basanti polao or mishti polao is a sweet, ghee-laden rice dish made from fragrant gobindabhog or kalijeera rice, cashew nuts and raisins. This is the main rice dish of choice for any special occasion. Among the side dishes served with basanti pulao, kosha. The Police - Every Breath You. So that's going to wrap this up with this exceptional food bong mishti platter (medley of rasogulla, kheer kadam, sandesh) recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. 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