Chandrapuli Mishti
This moon-shaped sweet belongs to Bengals magnificent mishti tradition—transformed forever by Portuguese cheese-making techniques in the 17th century. French traveler Francois Bernier noted that Bengal was celebrated for its sweetmeats, especially in places inhabited by the Portuguese, who are skillful in the art of preparing them.
Preparation
Roast sooji on low heat for 2 min.
To it add kheer, coconut, sugar and mix for 5-7 min on low heat.
Then add 2 crushed cardamoms and remove from heat.
Make small puli as shown below.
Boil milk till it reduces to half the original
Then add 1/4 cup sugar and 4 crushed cardamoms. Boil for 2 minutes.
Add puli, boil for 1 more minute and remove from
Cooking
Roast sooji on low heat for 2 min.
To it add kheer, coconut, sugar and mix for 5-7 min on low heat.
Then add 2 crushed cardamoms and remove from heat.
Make small puli as shown below.
Boil milk till it reduces to half the original
Then add 1/4 cup sugar and 4 crushed cardamoms. Boil for 2 minutes.
Add puli, boil for 1 more minute and remove from
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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