Mishti doi is almost synonymous with Bengal. Bengalis are very well known for their sweet preparations and mishti doi is among one of them. A bengali puja, or function never ends without mishti doi. Be it bhai phota, kali puja, durga puja or any marriage you shall surely be offered mishti doi in the end.
As a kid I used to love this dessert. You get this in almost all the sweetmeat shops in Bengal. I would have tasted it there for the first time as a kid. As I asked for this dessert too often Ma started preparing it at home.
I still love mishti doi. It is the easiest dessert that you can prepare and shall never let you down. It tastes heavenly when chilled. So here goes the recipe.
- Milk (1 litre full cream)
- Sugar (1 and 1/2 cups)
- Curd (3-4 tbsp)
- Cardamom (2 pods)
How the magic happens?
- Add one cup sugar to the milk and bring it to boil. Continue boiling for 10-12 mins.
- Meanwhile caramelise the sugar. Now how you should be doing that? Put remaining sugar in a heavy bottomed saucepan. Heat on high stirring continuously . Once it becomes brown like caramel, add water and stir well till it starts boiling.
- Add the caramelised sugar and cardamoms to the milk and mix well stirring continously.
- Boil the mixture for 5 more minutes.
- Let the mixture cool.
- Take a bowl preferably made of clay or glass. It helps the yoghurt to set properly.
- In the bowl add the curd. Now pour the mixture in the bowl and stir well.
- Cover with lids and keep in a warm and dry place.
- Once the yoghurt is set place it in the refrigerator for 2-3 hours and serve chilled.
This is my entry for :
- Summer splash at Spicy Treats hosted by Sangeetha and event of Kalyani's from Sizzling tastebuds.
- Beat the Heat at MyCookBook.
- When I saw the announcement for A walk through the memory lane event at Roshan's Cucina and Gayathri's Cookspot I knew I would send in this entry.