How to make Kesari Mishti Dahi Recipe - Saffron flavoured fruity yogurt.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Saffron (kesar) (केसर), Milk (दूध)

Cuisine : Bengali

Course : Desserts

Kesari Mishti Dahi

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Kesari Mishti Dahi checkout Kesari Shrikhand , Saffron Pannacotta , Kesari Phirni , Kesar Pista Phirni . You can also find more Desserts recipes like Mirchi ka Halwa, Lemon Coconut Tofu Squares - Diwali Special, Beetroot and Apple Halwa, Khatte Meethe Chawal. Or try out these recipes from Bengali Cuisine like Bengali Banana Chop, Nimki, Khichuri, Bhapa Doi.

Kesari Mishti Dahi Recipe Card

Kesari Mishti Dahi
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Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kesari Mishti Dahi

  • Saffron (kesar) 7-8 strands

  • Milk 3 cups

  • Sugar 6 teaspoons

  • Cornflour/ corn starch mix in 1/4 cup milk 1 teaspoon

  • Yogurt 2 1/2 teaspoons

  • Fresh cherries chopped 7-8

Method

Step 1

Boil milk and sugar in a deep non-stick pan on medium heat. Add cornflour mixture and cook stirring continuously. Add saffron and mix well and continue to cook, stirring continuously on medium heat, for ten minutes or till the milk thickens.

Step 2

Remove from heat and set aside to cool till lukewarm. Put the yogurt in a serving bowl, add thickened milk and mix well. Add cherries and mix well.

Step 3

Set aside in a warm place for three to four hours. Chill in the refrigerator before serving. Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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