Mishti doi is a traditional Bengali sweet prepared from thick milk that is converted to thick sweet yogurt. This popular Bengali cuisine fermented dessert is mainly prepared from full-fat milk, jaggery or sugar, and hung curd. Adding milk powder enhances the taste. Enjoy chilled!
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Boil the milk along with milk powder until it reduces to half over medium to low flame, stirring continuously.
Once the milk reaches half the volume, remove it from the flame. Scrape the dried milk solids from the sides and add them to the milk. Set aside.
In a pan, heat 3 tablespoons of water and add the jaggery powder.
Boil until the jaggery melts completely.
Strain the jaggery syrup.
Add the jaggery syrup to the milk, ensuring the milk is only 70% hot to prevent curdling.
Mix well and let it rest for 5 -7 minutes. The milk should be warm, meaning it should feel comfortably warm to the touch.
Add 2 teaspoons of hung curd to the milk mixture and mix well.
Add cardamom powder and dried rose petals to the mixture.
Take an earthen pot and spread a thin layer of curd on the inside.
Pour the milk mixture into the pot and close it with a lid.
Let it rest for 8-9 hours or until completely set. The time may vary according to the climate.
After setting, refrigerate for another 2 hours.
Enjoy your tasty chilled Mishti doi!
Ensure the milk is not too hot when adding the jaggery syrup to prevent curdling.
The setting time may vary based on the climate; adjust accordingly.
What is the best way to store Mishti Doi for freshness?
To keep your Mishti Doi fresh, store it in an airtight container in the refrigerator. It can last for up to a week. Make sure to serve it chilled for the best taste.
Can I make Mishti Doi with low-fat milk or non-dairy alternatives?
While traditional Mishti Doi is made with full-fat milk for creaminess, you can experiment with low-fat milk or non-dairy alternatives like almond or coconut milk. However, the texture and flavor may vary, so adjustments in cooking time and ingredients might be necessary.
What can I use instead of jaggery in Mishti Doi?
If you don't have jaggery, you can substitute it with brown sugar or regular sugar. Keep in mind that using brown sugar will give a slightly different flavor, but it will still be delicious!
How can I tell if my Mishti Doi has set properly?
Your Mishti Doi is set when it has a firm texture and does not jiggle when you gently shake the pot. The setting time can vary based on the climate, but it usually takes about 8-9 hours. After setting, refrigerate it for a couple of hours before serving.
What are some good pairings to serve with Mishti Doi?
Mishti Doi pairs wonderfully with a variety of Indian snacks and desserts. You can serve it alongside spicy snacks like samosas or pakoras, or enjoy it with fresh fruits like mango or berries for a refreshing contrast.
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