Mishti Doi is a traditional Bengali sweet delicacy made from thickened, caramelized milk and yogurt culture. It’s a creamy, sweetened yogurt with a rich, caramelized flavor, often served chilled as a delightful dessert. The distinct sweetness and creamy texture make it a beloved treat in Bengali cuisine, enjoyed on various occasions and celebrations.
Here’s a detailed recipe for you:
Ingredients:
- 1 liter full-fat milk
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons yogurt (with live cultures)
Instructions:
1. Preparation:
- Start by boiling the milk in a heavy-bottomed pan. Stir occasionally to prevent it from sticking to the bottom.
- Simmer the milk on low-medium heat until it reduces to almost half its original quantity. This process takes around 45 minutes to an hour. Keep stirring occasionally to avoid scorching.
- Meanwhile, dissolve the sugar in a few tablespoons of water in a separate pan and heat it on low flame. Cook until the sugar caramelizes and turns a golden brown color. Be cautious not to burn it.
2. Adding Caramelized Sugar:
- Once the milk has thickened considerably, add the caramelized sugar to it. Stir well to combine. Allow the mixture to simmer for a few more minutes, allowing the caramelized sugar to blend in with the milk.
- Turn off the heat and let the mixture cool down slightly.
3. Adding Yogurt Culture:
- In a small bowl, take 2 tablespoons of yogurt and whisk it well to ensure it’s smooth.
- Add a couple of tablespoons of the warm milk mixture to the yogurt and mix thoroughly. This step helps temper the yogurt and prevents it from curdling when added to the warm milk mixture.
- Now, pour this yogurt mixture back into the warm milk mixture and stir gently.
4. Incubation:
- Transfer the mixture to individual earthenware pots or any heatproof containers.
- Cover the containers with a clean cloth or aluminum foil to prevent any contamination.
- Keep the containers in a warm place to allow the yogurt culture to work. This can be anywhere from 6 to 12 hours or until it sets well. A warm place like an oven with the light on, or a warm corner in the kitchen, can be ideal for fermentation.
5. Chilling and Serving:
- Once the Mishti Doi sets, refrigerate it for a few hours before serving. This helps it attain the perfect consistency and temperature.
- Garnish with nuts or saffron strands if desired before serving.
Tips:
- Use earthenware pots if available, as they lend a unique earthy flavor to the Mishti Doi.
- The sweetness can be adjusted according to taste preferences.
- Ensure the milk is not too hot when adding the yogurt culture to prevent curdling.
- If the yogurt doesn’t set within the mentioned time, leave it for a little longer, as the time taken for fermentation can vary based on climate and other factors.
Enjoy your homemade Mishti Doi!
