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Milk Arrowroot was the first Arnott's biscuit brand, launched in 1882.
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Rub faded carpets or mats with warm water and turpentine. This will help revive the faded colour.
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| Mishti Doi [Traditional Sweet Yoghurt] |
Added: 2nd Aug, 2005 | Viewed 608 times |  |  |
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| 'Mishti Doi' the much loved Bengali sweet is traditionally made in small earthernware pots with their mouths covered with muslin cloths. These pots are kept in a pit in the ground, loosely covered with soil and topped off with burning charcoals. The heat brings out the distinct flavour and colour of the 'doi'. Jaggery is originally used to sweeten the 'doi'. Here, I will show you a quick, modernised version of making it and it will taste almost similar as the original, I promise. |
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| Ingredients |
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1 litre full cream fresh milk
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1-2 cans condensed milk
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2 tbsp plain yoghurt |
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| Method | | Combine the milk and condensed milk in a saucepan and bring to a boil. Allow to cool till just warm. Prepare the 'yoghurt starter' in a small bowl by blending the yoghurt and 2 tbsp cooled milk. Stir in this 'yoghurt starter' with the rest of the milk. Pour the entire mixture in a ceramic/clay/earthernware pot. Cover and leave in a warm place for at least 12-15 hours to set. |
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| | Serving suggestions |
| 'Doi' might be served at room temperature or chilled |
| | Gel's Notes |
| You can add caramelised sugar in addition to the condensed milk for extra sweetness and a delicate golden hue. | | Summer is the best time to make this as the warm temperature helps the 'doi' set. | |
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Weekend Projects 
