Mishti Doi

Mishti Doi is a very traditional Bengali dessert. Mishti in Bengali means sweet and Doi is yoghurt. So, it is sweet yoghurt which preparation technique is different from the regular plain yoghurt.

Mishti Doi is made by reducing the milk and date molasses is used to sweeten it which gives it a nice golden colour. Earthen bowls are used to set Mishti Doi. The porous walls of earthen bowls help to absorb the moisture from the curd to make it thick.

Today I am going to make Mishti Doi lightly caramelised the sugar instead of date molasses (which is difficult to get here in Madrid) to get the nice golden colour.

Mishti Doi

 Ingredients:

  • 1 litre whole milk
  • 190g sugar
  • 125g plain yoghurt

 

Instructions:

-Put the yoghurt in a strainer to remove all the excess water.

-In a pan heat 4-5 tablespoons of sugar to caramelise.

-When the sugar is caramelised, lower the heat, add 100ml (approx.) of milk and mix with the caramel. In this process, some of the caramel pieces will solidify, but they will gradually dissolve with the milk.

-Add the rest of the milk and stir continuously until all the caramel is well integrated with the milk.

-Continue to cook the milk, stirring gently over medium heat until it is reduced to approximately 750ml.

-Add the rest of the sugar and cook for a further 10 minutes over low heat. Then remove from the heat and let the milk become warm.

-The right temperature should be if we dip a finger in the milk, it should feel slightly warm, but not hot.

-In a bowl put the yoghurt that we have left to drain and whisk it.

-Gradually add the warm milk to the yoghurt and mix until everything is smooth. 

-Lastly whisk vigorously to create a froth on top. This makes a nice texture to the surface of Mishti Doi.

-Then fill the earthen bowls with this mixture and cover with aluminium foil.

-Heat the oven to 50º for 10-15 minutes. Then turn off the oven and place the pots on the oven tray. Put a kitchen towel over the pots to keep them warm. Leave them in the oven overnight.

-Once they are well set, put them in the fridge and serve them cold.

Mishti Doi

Tips and Tricks:

  • You can use brown sugar to make Mishti Doi. But I like the taste of the caramelised sugar method.
  • It is best to use earthen bowls to prepare Mishti Doi, but you can use any type of bowl if you want.

 

Mishti Doi

Mishti Doi

Prep Time 5 mins
Cook Time 45 mins
Resting time 9 hrs
Total Time 9 hrs 50 mins
Cuisine India
Servings 6

Ingredients
  

  • 1-litre whole milk
  • 190g sugar
  • 125g plain yoghurt

Instructions
 

  • Put the yoghurt in a strainer to remove all the excess water.
  • In a pan heat 4-5 tablespoons of sugar to caramelise.
  • When the sugar is caramelised, lower the heat, add 100ml (approx.) of milk and mix with the caramel. In this process, some of the caramel pieces will solidify, but they will gradually dissolve with the milk.
  • Add the rest of the milk and stir continuously until all the caramel is well integrated with the milk.
  • Continue to cook the milk, stirring gently over medium heat until it is reduced to approximately 750ml.
  • Add the rest of the sugar and cook for a further 10 minutes over low heat. Then remove from the heat and let the milk become warm.
  • The right temperature should be if we dip a finger in the milk, it should feel slightly warm, but not hot.
  • In a bowl put the yoghurt that we have left to drain and whisk it.
  • Gradually add the warm milk to the yoghurt and mix until everything is smooth. Lastly whisk vigorously to create a froth on top. This makes a nice texture to the surface of Mishti Doi.
  • Then fill the earthen bowls with this mixture and cover with aluminium foil.
  • Heat the oven to 50º for 10-15 minutes. Then turn off the oven and place the pots on the oven tray. Put a kitchen towel over the pots to keep them warm. Leave them in the oven overnight.
  • Once they are well set, put them in the fridge and serve them cold.

Notes

Tips and Tricks:

  • You can use brown sugar to make Mishti Doi. But I like the taste of the caramelised sugar method.
  • It is best to use earthen bowls to prepare Mishti Doi, but you can use any type of bowl if you want.

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