Keventer Agro Limited

Tag: Traditional Bengali Desserts

  • What to serve with Bengali mishti doi: Dessert pairing ideas

    What to serve with Bengali mishti doi: Dessert pairing ideas

    Bengali mishti doi is pure magic. Creamy, rich, and with just the right amount of sweetness, it melts in your mouth like a dream. But you know what’s even better? Pairing it with other delicious sweets!

    Some pairings create exciting contrasts, while others double up on the indulgence. So, let’s talk about the best ways to enjoy mishti doi with other Bengali treats!

    1. Rosogolla

    Rosogolla and mishti doi are a match made in heaven. Both are milky, but while mishti doi is thick and creamy, rosogolla is light and airy. The best part? The syrup from the rosogolla adds an extra layer of sweetness to the yoghurt. This pairing is the ultimate comfort food. You can eat them side by side, or get a little adventurous-squish the rosogolla, let the syrup mix into the mishti doi, and take a spoonful of the sweet, creamy, juicy goodness.

    2. Jalebi

    Jalebi brings the crunch, mishti doi brings the creaminess. It’s the perfect sweet-and-tangy duo! The crisp edges of jalebi soak up the yoghurt beautifully, while the yoghurt tones down the extra sweetness of the syrup. Hot and cold, crispy and smooth-every bite is full of flavours. You can dip a warm jalebi into chilled mishti doi and take a bite. Let the yoghurt soften the jalebi slightly before you chew.

    3. Malpua

    Malpua and mishti doi together? Now, that’s indulgence on another level. The deep-fried richness of malpua meets the cool, mellow taste of mishti doi, creating a perfect balance. The doi prevents the pairing from feeling too heavy, so you can eat more (and more). You can place a warm malpua on a plate and drizzle mishti doi over it. Let the yoghurt soak into malpua before taking a bite. Sprinkle some crushed pistachios for a crunchy finish!

    4. Patishapta

    Patishapta, a soft, sweet crepe stuffed with coconut and jaggery, is rich but light, indulgent yet comforting, and every bite brings a rush of nostalgia. When you pair it with mishti doi, it’s a creamy delight! The mishti doi’s slight tang lifts the rich flavours, making each bite feel light and refreshing. Drizzle some mishti doi over a warm patishapta and let it soak in. You can also keep them separate and take alternating bites. Either way, you’ll keep coming back for more.

    5. Chanar jilipi

    Think of jalebi, but softer and richer. That’s chanar jilipi! It has a mild, cheesy flavour that pairs perfectly with the caramel sweetness of mishti doi. The yoghurt balances the syrupy sweetness of the jilipi, making it a match that keeps you wanting “just one more bite.” Take a bite of warm chanar jilipi, then immediately follow it with a spoonful of chilled mishti doi. The way the flavours melt together will make your taste buds dance.

    6. Chocolate and mishti doi

    You wouldn’t think chocolate and mishti doi would work together, but they do. The slight bitterness of dark chocolate brings out the deep caramel notes of the mishti doi. It’s a rich, smooth, and utterly luxurious combination. Sprinkle dark chocolate shavings over your mishti doi, or serve a piece of chocolate on the side. To get the best of these pairings-whether it’s rosogolla, jalebi, or malpua -pair them with Keventer Metro Doi. Its thick, smooth texture and perfect sweetness make every bite even more indulgent. Drizzle it over warm sweets, dip crispy treats, or simply enjoy it on its own.

  • How do you prepare thick Bengali payesh using dairy product milk?

    How do you prepare thick Bengali payesh using dairy product milk?

    What’s the one dessert that brings a smile to everyone’s face? The quintessential Bengali dessert – Payesh! A creamy, rich, and flavourful delight, Payesh has a special place in every Bengali’s heart. Whether it’s a birthday, wedding, or even an ordinary day when you feel like indulging, a bowl of thick Bengali Payesh is all you need to sweeten your soul.

    If you’re wondering how to make the perfect thick Bengali Payesh using dairy product milk in Kolkata, we’ve got you covered. The good news? You don’t need to be a pro chef to ace this recipe! All you need is Keventer Metro Milk, some aromatic gobindobhog rice, and a handful of basic ingredients that are probably already in your kitchen.

    Ingredients You’ll Need

    • Keventer Metro Milk – 1 litre
    • Gobindobhog Rice – 50 grams (or any short-grain fragrant rice)
    • Sugar – 100 grams (adjust according to your sweetness preference)
    • Cardamom Pods – 3-4 (for that subtle aroma)
    • Bay Leaf – 1 (optional but recommended for an authentic touch)
    • Cashews and Raisins – A handful (to garnish and add texture)

    Step-by-step Guide to Making Bengali Payesh:

    Step 1: Prep the Rice

    Begin by washing the gobindobhog rice thoroughly. Once clean, soak the rice in water for about 15-20 minutes. This step ensures that the rice cooks evenly and absorbs the flavours beautifully.

    Step 2: Boil the Milk

    Pour Keventer Metro Milk into a heavy-bottomed pan and heat it until it comes to a boil, stirring occasionally to keep it from sticking. Once it boils, lower the flame and let it simmer gently. The slow simmering is key to getting that rich, creamy texture.

    Step 3: Cook the Rice

    Drain the soaked rice and add it to the simmering milk. Add a bay leaf and crushed cardamom pods to give the milk a delicate aroma. Stir gently to prevent the rice from clumping. Cook on low flame until the rice softens and blends smoothly with the milk.

    Step 4: Add sugar

    Once the rice is cooked and the milk has reduced to a creamy consistency, add sugar to the mix. Stir well to dissolve the sugar completely.

    Step 5: Garnish and Serve

    In a small pan, lightly toast the cashews and raisins until they’re golden brown. Add them to your Payesh as a garnish. This adds a delightful crunch and a burst of sweetness with every bite.

    Step 6: Cool and Relish

    Payesh tastes heavenly when served chilled, but many prefer it warm. Let it cool down to your desired temperature, and then dig in!

    Tips for Perfect Payesh:

    • Always use the best dairy product milk in West Bengal – it gives you the best results. You can use Keventer Metro Milk to achieve that rich, creamy texture.
    • Stir frequently to prevent the milk from burning or sticking to the pan.
    • Adjust the sweetness to your taste by tweaking the sugar quantity.
    • If you want to go the extra mile, you can add a pinch of saffron for a royal touch.

    The secret to an authentic Bengali Payesh lies in the quality of milk. Keventer Metro Milk is not just rich and creamy but also packed with the freshness and purity that enhances the overall flavour of your dish. Whether it’s a festive occasion or a simple craving, Keventer Metro Milk ensures that every spoonful of Payesh is a journey to culinary bliss.