Mishti Doi = Sweetened yogurt
Mishti doi is a another quintessential traditional Bengali dessert. No festival, wedding or functions are complete without this dessert. The yogurt is traditionally set in earthenware (terracotta) pots or bowls. The earthenware pot or bowl gives the actual feel to this dessert.
After endless trials and errors, the dustbin in my kitchen got unlucky 😉 It didn’t get to taste my error 😛
After several failures, i ultimately turned to an expert foodie for help, my mom ! 😀 So this is her tested and tried recipe for over 50 years. This also happens to be healthy, no sugar used, unlike those available in the market and also majority online recipes.
Mishti Doi, though popular, is rarely made in Bengali homes because it is readily available in sweet shops. 😉 Over the years, foodies have experimented with this dessert and came up with more lip -smacking versions.
Presenting here, Mishti Doi a part of the Platter of Madness.
Here’s what i did………
1 kg – full cream milk
1 cup – date- palm jaggery/ patali gur
1 tsp – plain yogurt
Boil the milk and reduce to half it’s quantity. Remove from fire and allow to cool.
While the milk cools, food process the jaggery. This will help to melt into the milk, easily.
Once the milk is cooled a little, add the jaggery and mix well till all of it has melted and infused.
Let this milk now reach lukewarm state. Add the 1 tsp yogurt and whisk.
Pour this into earthenware pots or bowls and keep to set in a warm place, overnight.
Once set, refrigerate for a few hours before serving.
Note : Be innovative with serving 😉 Add some extra zing with garnish. I served it here with Choco- cigars. My food censor board, Pakhi, passed it with well -licked empty bowl 😉
Happy cooking !! 🙂
Cheers !! 😀