Malai tea and burnt bread in Kushtia town are no longer just food but an experience. As evening falls, the smell of steaming tea and flame-toasted bread by the roadside draws people to that special taste. This simple but unique fare has become so popular that many travel from far away just to try it. But you can easily make this traditional treat at home.

Here is how to make burnt bread and malai tea.

• 1 loaf of bread (medium)
• 2 tablespoons butter
• 1 tablespoon sugar
• Half a litre of full-cream milk
• 2 tablespoons milk cream (malai)
• 3 teaspoons tea leaves
• 2 teaspoons sugar

First take the loaf and brush it well with butter. Then sprinkle a little sugar over it so that it caramelises when toasted and gives a lovely flavour. Now spear the bread on a kebab stick or fork and toast it slowly over a low flame, turning it round and round. Take care that the bread does not burn completely; take it off when it is light brown and crisp.

To make the malai, boil the full-cream milk well. When the milk has thickened a little, let it cool so that the cream (malai) collects on top. Lift off this malai and set it aside.

For the tea, boil milk again and reduce it until thick. Then add the tea leaves and sugar and bring it to a good boil. When the tea is ready, strain it into a cup or glass. Top the hot tea with the malai you set aside, and serve with the hot burnt bread on the side.

Source: Jagonews24. First published in Bengali on The Agro News.