Mishti Nimki(Bijoya Dashami/Dussehra special)

Wish you all a very Happy Dussehra/Vijaya Dashami/Bijoya Doshomi
|| শুভ বিজয়া র প্রীতি ও শুভেচ্ছা ||

Now coming to Bijoya Doshomi(the last day of the festival or the immersion day of the Goddess Durga),Like every other festival this day is also incomplete without sweet.And when it’s a Bengali festival it has to begin and end with sweets.In Bijoya Doshomi(after the immersion of Goddess)people takes blessing from elders by touching the feet and exchange greetings and visits each others house and offers sweets.It’s a Bengali custom.My mom used to serve some sweets,ghugni,along with homemade savory snacks(Nimki)during Bijoya Doshomi.It brings back so many memories and values I grew up with.She used to make big batch of Nimki(two types of,one is savory and the other is sweet i.e Mishti Nimki) before Bijoya Doshomi.I decided to keep the same tradition which she has been doing from so many years.So this year I made ghugni,Mishti Nimki for two of us. If you want to check the savory version click the link.

Mishti Nimki

So lets have a look at the signature recipe of Mishti Nimki (from my Mom’s Kitchen)with step by step pictures……

Introduction:
Flour -2 cups
refined oil /Ghee -3-4 tbsp.
Water –as required to make a dough ·
Salt -1/4 tsp
pinch of baking soda
2Cup Olive/refined Oil for frying
For sugar syrup:
Sugar -1 cup
Water -1/3cup

Method:

  • In a bowl take flour and add salt. Mix well.

  • Now add the Oil/Ghee(Clarified butter)and rub well until the mixture looks like crumb texture. We called it”Moyen deoa”.It makes the nimki more crunchy.
  • Start adding water slowly and knead the dough.The dough should be tight yet a pliable dough. Keep kneading for at least 5 minutes.Cover the dough with a wet cloth and let the dough rest for at least 15-20 minutes.
  • Now take the dough and make two equal size balls.Dip the ball in oil and then roll out in shape of circle(just like roti/paratha). The circle should not be very thin or thick.
  • Now cut the circle in small diamond shapes.(check the below pics.for reference)

  • Heat oil in a heavy bottom pan and fry the nimkies in low heat to until they are golden brown.

  • Take out them in a kitchen towel and drain excess oil.

  • For the sugar syrup take a heavy bottom pan and add sugar and then add 1/3 cup of water.

  • Let it boil. Sugar will dissolve very quickly. Don’t remove from heat; allow the syrup for boil at medium high heat for another 5-6 minutes to thick.
  • Once the syrup thickens quickly remove from heat and carefully add the fried Nimki to syrup. Mix gently so that Nimki doesn’t break.
  • Once the nimki coated properly with sugar,take them out and let it cool.

  • Once they are at room temperature you can store them in an airtight container for a 2-3 weeks or more.

Notes:

  • While kneading the dough just make sure to add little water at a time and knead.
  • Fry the nimki’s on low flame,if the flame is high then it will turn brown quickly and remain raw from inside.
  • If you want a healthier version you can go for baked one.Bake at 180 degree C for about 18-20minutes or until it becomes golden brown and crispy.

If you are looking for Bengali sweet recipes then check my blog for more:

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