Festival Food | Smart Nutrition
Steps: Wash the Afada rice well to remove stones and sand. Boil water, add rice and salt, and cook until soft. Drain if needed. In another pot, heat palm oil and fry onions, pepper mix, and seasoning. Add meat/fish and crayfish, then simmer into a thick stew. Serve hot stew over cooked Afada rice.
Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language mishti means sweet and doi is curd.
Divide the palm sugar syrup into two tall glasses as your first layer, then add a cup of ice to each glass, until they're filled to the top. Pour the evaporated milk into each glass for the second layer, until around 2/3 full. Finally, pour the final layer of black tea to the top of each glass.