Zing into Action Ignite Your Potential!
Mishti Doi is a traditional Bengali dessert made from fermented sweetened yogurt. It has a creamy texture with a caramelized sugar flavor. Here’s a recipe to make Mishti Doi at home:
Ingredients:
- 1 liter full-fat milk
- 200 grams condensed milk (sweetened)
- 4-5 tablespoons sugar
- 2 tablespoons plain yogurt (as a starter culture)
Instructions:
- Boil the Milk:
- Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent scorching at the bottom.
- Reduce the Milk:
- Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir frequently and continue cooking until the milk reduces to about half its original volume. This will take approximately 30-40 minutes.
- Add Condensed Milk and Sugar:
- Once the milk has reduced, add the condensed milk and sugar to the pan. Mix well until the sugar dissolves completely. Let the mixture simmer for another 5-10 minutes.
- Cool Down Slightly:
- Remove the pan from the heat and allow the mixture to cool down until it is just warm to touch (around 40-45 degrees Celsius).
- Prepare the Starter Culture:
- In a small bowl, mix the plain yogurt with 2 tablespoons of the warm milk mixture. Stir well to combine.
- Incorporate the Starter into the Milk Mixture:
- Pour the yogurt-milk mixture back into the pan with the rest of the milk mixture. Stir thoroughly to ensure the yogurt is evenly distributed.
- Transfer to Containers:
- Pour the prepared Mishti Doi mixture into clean earthenware pots or any other containers of your choice. Traditionally, earthenware pots are used as they help in setting the yogurt.
- Fermentation:
- Cover the containers with a lid or plastic wrap. Keep them undisturbed in a warm place for fermentation. This can take anywhere from 6 to 12 hours, depending on the ambient temperature. The longer you leave it, the tangier it will get.
- Chill and Serve:
- Once the Mishti Doi has set and achieved the desired level of tanginess, refrigerate it for a few hours until chilled.
- Serve Cold:
- Mishti Doi is typically served cold. Garnish with chopped nuts or a sprinkle of cardamom powder before serving.
Enjoy your homemade Mishti Doi! The key to this recipe is patience during the milk-reducing process and ensuring proper fermentation for that delightful tangy flavor.
