Mishti Doi Recipe: Mishti Doi, a traditional Bengali sweet yogurt, derives its name from “Mishti” meaning sweet and “Doi” meaning curd in Bengali. This delectable dessert is made using milk, curd culture, and jaggery or sugar.
The sweetness of Mishti Doi comes from lightly caramelized sugar, and traditionally, it is set in earthen pots or even baked in earthenware, imparting it with an earthy and unique flavor. The hung curd is sweetened with sugar or date jaggery, then chilled to achieve an irresistible creamy texture and delightful sweet taste.
Tips for Making Mishti Doi Recipe:
- Opt for full-fat buffalo milk to make Mishti Doi for a thick, creamy, and luscious texture.
- Avoid opening or touching the clay pot during the resting time to ensure proper setting of the yogurt.
- If earthen pots are unavailable, you can use other vessels to set the Mishti Doi.
- Substitute sugar with jaggery for a different flavor profile.
- In warmer weather, Mishti Doi may set within 4-5 hours, whereas in winters, it may take 7-8 hours. Rest it in a warm place like a cupboard or oven to facilitate setting.
Mishti Doi Recipe Ingredients:
- 2 1/4 cups full-fat milk
- 1/4 cup milk powder
- 1/3 cup sugar
- 3 tbsp hung curd (chakka dahi)
Mishti Doi Recipe Method:
- Whisk the hung curd in a small bowl and set aside.
- In a deep non-stick pan, caramelize sugar for about 5 minutes over medium flame.
- Add 1/2 cup milk, mix well, and cook for 1-2 minutes.
- Add the remaining milk and milk powder, mix well, and cook for 5-6 minutes.
- Allow the mixture to cool slightly.
- Apply a little whisked curd along the sides of the earthen pot.
- Add the whisked curd to the cooled milk mixture and whisk well.
- Transfer the mixture to an earthen pot, cover with aluminum foil, and then with a cloth.
- Allow it to rest in a warm place for 10-12 hours, then refrigerate for 1 hour.
- Serve chilled.
Nutrient Values per serving:
- Energy: 190 cal
- Protein: 5.9 g
- Carbohydrates: 22.6 g
- Fiber: 0 g
- Fat: 8.3 g
- Cholesterol: 17.3 mg
- Sodium: 20.6 mg
Conclusion:
Mishti Doi Recipe, with its rich and creamy texture, is a beloved Bengali dessert enjoyed by many. With its simple ingredients and straightforward preparation method, it can be easily made at home to satisfy your sweet cravings. Whether served chilled as a refreshing treat or as a delightful ending to a meal, Mishti Doi never fails to impress with its irresistible sweetness and unique flavor.
FAQs about Mishti Doi Recipe
What is Mishti Doi?
Mishti Doi is a traditional Bengali sweet yogurt made with milk, curd culture, and sweeteners like jaggery or sugar. It is known for its creamy texture and delightful sweet taste.
How is Mishti Doi prepared?
To make Mishti Doi, milk is heated and mixed with sugar or jaggery until caramelized. This mixture is then cooled and blended with hung curd. The yogurt is set in earthen pots or other vessels and left to ferment for several hours until it achieves the desired consistency.
What are the key ingredients in Mishti Doi?
The main ingredients in Mishti Doi include full-fat milk, milk powder, sugar or jaggery, and hung curd (chakka dahi). Additional flavorings such as cardamom or saffron may also be used.
Can Mishti Doi be made without earthen pots?
Yes, Mishti Doi can be prepared in other vessels if earthen pots are unavailable. However, using earthen pots adds a unique earthy flavor to the yogurt.
How long does it take to set Mishti Doi?
The setting time for Mishti Doi varies depending on the temperature. In warmer weather, it may set within 4-5 hours, while in colder temperatures, it may take 7-8 hours or longer. It is recommended to rest it in a warm place like a cupboard or oven for proper fermentation.
