Eastern India is renowned for its sweets; the date palms that thrive in the tropical climate provide a delicate sugar that's used to create the many milk-based desserts, or mishti, that are the pride of the region. For these simple bite-size confections from Bengal, milk is turned into homemade paneer cheese and then combined with sugar and cardamom to yield a dense, fudge-like treat. This recipe first appeared in the tablet edition of our August/September 2014 special India issue.
- 8 cups whole milk
- 1⁄3 cup fresh lemon juice
- 1⁄3 cup sugar
- 1 tsp. ground cardamom
- Golden raisins or shelled pistachios, for garnish