Don’t you just love festivals? Back home , there are no dearth of festivals. This means food and frolic. ‘Shravan” is a very important month in Hindu calender. After the extreme heat comes the monsoons. It is welcomed by all. The poets and artists have all sung praises of monsoon. The parched earth turns green again. The petrichor is nostalgic.
This is the time we celebrate a few festivals, one of which is a celebration of womanhood. The “Teej”. Similarities are drawn between mother earth and womanhood. Sweets are a must. Although the “Mishti Doi” is not a must have during Teej, but in keeping with my Bengali roots, I thought of having this dessert for Teej.
Unlike back home, where every street corner has a couple sweet shops, we in this little prairie town are not privy to that comfort.
This lack of availability though has got the creative juices going, and expatriates have come up with a variety of ways of baking this delicacy at home.
This is how I do it. It works like a charm.
Give it a try, you will not be disappointed friends.
Recipe; Serves six.
Ingredients;
Sweetened condensed milk. 1 tin
Buttermilk twice the above amount.
Chopped pistachios To garnish
Method;
Preheat the oven to 175 degrees F.
In a oven proof bowl mix the condensed milk and buttermilk well. This is an important step, if not mixed well, the taste will not be evenly sweet.
Bake for one hour. Take the bowl out and let it cool. Garnish with chopped pistachios. Let it sit in the fridge overnight. Enjoy it next day, Thank me later.
