Mishti Doi is a traditional sweet from the Bangla kitchen. This thick, creamy, and absolutely delicious yogurt is enjoyed by all.
Mishti Doi is my choice for the alphabet ‘M ‘ in the A to Z series that we are doing for our regular BM. I have picked the theme Pick One State and Cook Three Recipes. Every month I pick a state and cook three different recipes, this month’s state is Bengal!
Misti Doi seems to be an easy and traditional Bengali Dessert, but one definitely has to keep a few points in mind to get that perfect creamy well-set yogurt! I have failed to do so in my previous attempt, so this time didn’t want to make a mess.
To make a good Misti Doi, at first you need to reduce the milk. One should keep the milk to boil and while it is reducing, scrape the sides of the pot. This added cream will make the milk thick and creamy. Once the milk has reduced, allow it to cool, the milk should be warm and not hot. One can test this with a cooking thermometer, but you could do a simple test by checking with your finger too. Your finger should be comfortably warm. You can add the curd culture now and mix well.
Mishti Doi is normally set in clay pots. The clay pots are porous and absorb all the moisture, making the Doi, thick and creamy. These clay pots should be placed in a warm place and we must remember that Mishti Doi always takes longer to set, unlike the regular curd. This could take anywhere between 9 to 24 hours. Once set you must refrigerate for 2-3 hours before serving.
Mishti Doi is readily available at almost all sweet shops, but nothing like making your own. Normally the Doi is not flavored, but a pinch of cardamom would enhance the flavor. With fusion food, one can try adding dried fruits too. I have tried a version with dates and the Doi turned out excellent.
1-liter full cream milk
300 gm palm jaggery
2 tsp curd
Heat the milk and reduce it to 1/4th its quantity.
Heat the jaggery in another pan and melt it using 10 ml of water.
Add the jaggery to the boiling milk and stir well.
Cook for another 5 minutes and cool down to about 40 degrees C. The milk should be on the warmer side. Never hot.
Stir in the curd.
Pour the mixture into individual clay pots and keep in a warm place to set. Serve chilled.
Let’s check some more Bengali dishes –