HomMade Fresh Sweets
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Sweet Curd ( বগুড়ার মিষ্টি দই )€15.99Out of stockBogurar misti doi (Sweet Curd) is a sweet yogurt-based dessert that is popular in the Indian state of West Bengal, as well as in Bangladesh. It is made by first boiling milk to thicken it and then allowing it to cool to a lukewarm temperature. Once the milk has cooled, yogurt culture is added to it, and the mixture is left to ferment for several hours or overnight. During the fermentation process, the lactose in the milk is converted into lactic acid by the bacteria in the yogurt culture, which gives the misti doi its characteristic tangy flavor. Once the misti doi has fermented to the desired level of sourness, it is sweetened with sugar or jaggery, and then chilled before serving.
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10 Big Fresh Rasmalai (Buy 3 get 1 Free)€12.99
Rasmalai is a popular dessert in the Indian subcontinent, particularly in India, Pakistan, and Bangladesh. It is made from soft and spongy cheese balls called "chenna" that are soaked in a sweet, creamy milk syrup called "ras". The cheese balls are made by curdling milk with an acidic agent such as lemon juice or vinegar, and then kneading the curdled milk to form a smooth dough.
The cheese balls are then flattened and cooked in a sugar syrup until they become soft and spongy. They are then soaked in a sweet, creamy milk syrup flavored with cardamom, saffron, and sometimes rose water. The dessert is typically served chilled, garnished with chopped nuts such as almonds or pistachios.
Rasmalai is similar to another popular dessert called Rasgulla, which is made from the same cheese balls but is not soaked in creamy milk syrup. Both desserts are enjoyed as a sweet treat, particularly during festive occasions such as weddings and religious celebrations.
Rasmalai is een populair dessert op het Indiase subcontinent, met name in India, Pakistan en Bangladesh. Het is gemaakt van zachte en sponsachtige kaasballetjes genaamd "chenna" die gedrenkt zijn in een zoete, romige melksiroop genaamd "ras". De kaasballetjes worden gemaakt door melk te stremmen met een zuur middel zoals citroensap of azijn en vervolgens de gestremde melk te kneden tot een glad deeg.
De kaasballetjes worden vervolgens geplet en gekookt in een suikersiroop tot ze zacht en sponsachtig worden. Ze worden vervolgens gedrenkt in een zoete, romige melksiroop op smaak gebracht met kardemom, saffraan en soms rozenwater. Het dessert wordt meestal gekoeld geserveerd, gegarneerd met gehakte noten zoals amandelen of pistachenoten.
Rasmalai is vergelijkbaar met een ander populair dessert genaamd Rasgulla, dat is gemaakt van dezelfde kaasballetjes maar niet is gedrenkt in de romige melksiroop. Beide desserts worden als zoete traktatie gegeten, vooral tijdens feestelijke gelegenheden zoals bruiloften en religieuze vieringen.