Bengali-style Miascia

Ingredients

In the Bengali-style Miascia, we replace the traditional Italian ingredients like Arborio rice and white sugar with fragrant basmati rice and jaggery, respectively. The spices used in the original recipe are also modified to include Bengali favorites like cardamom, cinnamon, and nutmeg. These changes infuse the dish with the distinct flavors of Bengali cuisine, giving it a unique twist. We alse have the original recipe for Miascia, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (950ml) milk 4 cups (950ml) milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 1/4 cup (30g) chopped nuts (cashews, almonds, pistachios) 1/4 cup (30g) chopped nuts (cashews, almonds, pistachios)
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• Pinch of saffron strands (optional) Pinch of saffron strands (optional)
• Ghee (clarified butter) for greasing Ghee (clarified butter) for greasing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 8g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the rice and set aside.
2. 2.
   In a large, heavy-bottomed pan, bring the milk to a boil over medium heat.
3. 3.
   Add the soaked and drained rice to the boiling milk. Stir well and reduce the heat to low.
4. 4.
   Cook the rice in milk, stirring occasionally, until it becomes soft and the milk thickens, approximately 30-40 minutes.
5. 5.
   Add the grated jaggery to the pan and mix well until it dissolves completely.
6. 6.
   Stir in the cardamom powder, cinnamon powder, nutmeg powder, chopped nuts, and raisins. Cook for an additional 5 minutes.
7. 7.
   If using saffron strands, soak them in a tablespoon of warm milk for a few minutes, then add to the pudding mixture.
8. 8.
   Remove the pan from heat and let the Bengali-style Miascia cool slightly.
9. 9.
   Grease a serving dish with ghee and transfer the pudding to the dish.
10. 10.
    Allow the pudding to cool completely before refrigerating for at least 2 hours.
11. 11.
    Serve chilled and garnish with additional chopped nuts, if desired.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking.
• Jaggery — Grate the jaggery to ensure it dissolves easily in the pudding.
• Cardamom powder — Use freshly ground cardamom powder for the best flavor.
• Chopped nuts — Toast the nuts lightly before adding them to the pudding for enhanced taste and crunch.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and aroma.

Tips & Tricks

• For a richer flavor, substitute half of the milk with coconut milk.
• Adjust the sweetness by adding more or less jaggery according to your preference.
• Soaking the raisins in warm water before adding them to the pudding will plump them up.
• To make it more festive, garnish with edible silver leaf (varak) before serving.
• Serve Bengali-style Miascia warm during winter for a comforting treat.

Serving advice

Serve Bengali-style Miascia chilled in individual bowls or dessert glasses. Garnish with a sprinkle of chopped nuts and a few saffron strands for an elegant touch. This dessert pairs well with a cup of hot Bengali chai.

Presentation advice

To elevate the presentation, serve Bengali-style Miascia in small clay pots or earthenware bowls. Decorate the serving dishes with fresh rose petals or edible flowers for a touch of elegance and authenticity.