Misthi dahi - Thick sweetened yogurt

Misthi dahi has been made and eaten in our country and tradition since ages before the invasion of the flavoured yogurts we get in the market these days. Its not difficult to make these flavoured yogurts, not only that, once you get an idea of making this you can make a lot of variations of these. I tried this and is very happy with the outcome and hence sharing the recipe. Its nice to be served chilled in this summer as well!!!

Ingredients

Milk - 1 litre

Sugar - 1/3 cup

Saffron threads - a few

Yogurt - 2 tbspns

Method

Bring the milk to boil and leave it in low flame for about 20 minutes until the milk has reduced to half of the original volume. Then prop a strainer over a small metal bowl or earthen ware container and strain the condensed milk to remove any lumps. Allow the milk to stand until the temperature drop slightly.

Now remove the layer of skin from the surface of the milk. Whisk the sweetener, saffron, and yogurt into the milk. Cover the container and put it in a quiet warm place. The misthi dahi should be firm in 4-6 hours after that refrigerate it.

Serve it chilled and enjoy!

Thanks

Chaithanya

Whole wheat almonds and hazelnut cookies with saffron and cardamom flavor

Easy and tasty recipe of yet another cookie

Ingredients
Whole wheat flour - 2 cups
Butter - 1 cup
Sugar 3/4 cup ( powder it )
Almonds -1/2 cup ( I use mamra variety of almonds, powder it)
Hazelnuts - 1/2 cup ( powder it)
Saffron - a pinch
Cardamom powder - a pinch

Method
In a large mixing bowl throw in all the ingredients and knead softly and gently, once the dough come together make small balls and place in a baking tray, press slightly with a fork. Preheat the oven at 150 degrees Celsius and place the tray in the top rack of the oven. Bake for 10-11 mins and then grill for 2-3 minutes, now that's how I do and been doing :)
Once done, remove from the oven and slowly place each cookie on the wire rack to let it cool.
Once cooled store in an airtight jar.
Done!!! .. Enjoy!

Saffron flavoured nankatais

Saffron nankatai


Ingredients:


1½ cups Whole wheat flour OR 1 cup whole wheat flour and 1/2 cup powdered nuts
½ powdered sugar
½ cup + 1tbsp Ghee/Indian Clarified Butter (or use melted unsalted Butter)
6 Green Cardamoms, crushed, peeled and powdered
¼ of small Nutmeg or ¼ inch Cinnamon, powdered
¼ tsp Saffron dissolved in 1 tbsp warm Milk
1/4 tsp Baking powder
Small pinch of Salt
Few Cashews for topping (Optional)


Method:
Pre-heat the oven at 150 deg C. Line the baking tray or sheet with aluminium foil or baking paper and keep it aside.
Take sugar and ghee in a mixing bowl and add saffron dissolved in milk. Mix them well till sugar and ghee are incorporated well.
Next add whole wheat flour , baking powder, crushed and powdered spices and a small pinch of salt and mix them well till you can form dough. If the dough is too crumbly or powdery, add a tsp of milk at time till you can form dough.
Make small lime sized or large gooseberry sized balls and lightly press the cashews on top.
Place them in a baking tray lined with aluminium foil or baking paper and make sure that there are enough gaps between individual cookie dough.
Place the baking sheet in the middle rack of the oven and bake for 12 to 15 minutes.
Once baked, take the cookies from baking tray/sheet and place them on cooling rack. Don’t worry if you find the cookies to be little soft as they will harden once cooled.