Doi er ghol brings back so many memories of childhood. After school, when you come back home in the scorching summer heat, there would be either aam pora shorbot or doi er ghol. Once in a while, there would be an indulgence of Rasna or Tang or even some orange squash. However, doi er ghol was my favourite after aam pora shorbot. And every home has its own way of making it as well. Even at weddings, doi er ghol is a staple welcome drink. Here I will talk about 2 simple ways of making doi er ghol.
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What is doi er ghol and how is it different from lassi?
Doi er ghol is the Bengali version of lassi. Having said that, it is very different from lassi. Lassi is more of a rich and thick yogurt smoothie. Ghol, on the other hand, has a think consistency- much like buttermilk. The ingredients used nonetheless are that of lassi and not buttermilk. When we make ghol, we use homemade yogurt instead of shop-bought ones. Somehow I feel, homemade yogurt tastes better. You don’t need too many flavouring ingredients for a good doi ghol. Just some gondhoraj lemon or some bhaja moshla will do. Water, ice cubes, sugar and black salt are the other essential ingredients.
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Dahi ka Ghol with Gondhoraj Lemon
If you can manage to get some Gondhoraj lemon, then you are in for a treat. The fragrance of gondhoraj is unparalleled. Use two heaped tbsps of thick yogurt in a blender. Add one cup of chilled water. Also add half a cup of ice cubes, sugar to taste, and a large pinch of black salt. Grate a small pinch of lemon zest from Gondhoraj lime and add that as well and the juice of half a gondhoraj lemon. This lemon is known for its fragrance and does not have too much acidity. Now blend everything and then pour into glasses. Top with a little more rind. Adding too much rind will make it bitter. So you have to be careful about it and add just as much is needed for that flavour to come out.
Ghol er shorbot with bhaja masala
Bhaja masala or moshla as we call it, ah! the magic ingredient for so many of our recipes. And my bhaja moshla is not very complicated. It’s a simple recipe of roasted spices. You can find it here – Link
The same recipe as above. Only instead of adding gondhoraj lemon rind and juice, add a pinch of bhaja moshla while blending and sprinkle a little while serving. That’s it!!
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Doi er ghol two ways
Ingredients
With Gondhoraj Lemon
- 2 heaped tbsp thick yogurt
- ½ gondhoraj lemon juice
- small pinch gondhoraj lemon rind
- ¼ tsp black salt
- sugar to taste
- 1 cup chilled water
- ½ cup ice cubes
With Bhaja Moshla
- 2 heaped tbsp thick yogurt
- 1 cup chilled water
- ½ cup ice cubes
- ¼ tsp black salt
- ¼ tsp bhaja moshla see notes
- sugar to taste
- more bhaja moshla for garnish
Instructions
For gondhoraj ghol
- Use all the ingredients in a blender and blend. Don't use too much rind or else it will become bitter. Sprinkle a little bit of rind in the end when you pour into glasses.
- Serve chilled
For bhaja moshla ghol
- Use all the ingredients mentioned above and blend. Sprinkl some bhaja moshla in the end while serving.
- Serve chilled.
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