“Misthi” for Bengalis is not just a food item it represents their culture and tradition, whether it’s a get-together, puja at home or a celebration like a wedding, a temple feast “Mishti” is not only inevitable but the star of the show. Sometimes chhana is mixed with one or two of the other elements to create variations. Among all the ingredients, chhana is the most widely used, chhana is nothing but the Indian version of cottage cheese which is referred to as “paneer” by the rest of India and as Chhana, Chhena, Sana (Asam) by north-eastern India. To Bengalis “Mishti” means a dessert for which the main ingredient would be either or a combination of the following elements milk, chhana/paneer/cottage cheese, besan/chickpea flour, rice flour, puffed rice (Muri), flattened rice (Chire/Poha), popped rice (Khoi), coconut shavings and the sweetener will be either white sugar of or date palm jaggery (seasonal). According to the Oxford dictionary, the word “sweet” depicts a kind of taste with the properties of sugar or something that is not savoury, bitter, or sour.
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