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Tuesday, 21 April 2015

Mishti doi / Sweetened Yogurt

Mishti Doi

Sweetened yogurt or Mishti doi or Mithi Dahi is a fermented sweet yogurt and is famous sweet dish  in the Indian states of West Bengal and Odisha . In this recipe the milk is condensed and then sweetened with either caramelized sugar or Jaggery and then allowed to ferment overnight . Mishti doi has a very rich and exotic taste. Traditionally it is prepared in earthen pots as the gradual evaporation of  water through the earthen pot leads  to further thickening of the yogurt.  We usually get Mishti Doi only in shops specializing in Bengali sweets, but it is an extremely simple dish and can be easily made at home.
Source: Wikipedia 

This cooled sweetened yogurt dish is perfect thirst quencher in a hot climate like Penang.

  • Full Cream Milk- 1 litre
  • Sugar / Grated Jaggery - 1 cup
  • Yogurt 2 tsp
  1. Heat the milk in a wok or heavy based pan with 3/4  cup sugar or Jaggery and reduce to half.

2.  Take another heavy bottom sauce pan and heat the remaining 1/4 cup sugar/ Jaggery until caramelised.

   3.  Add the boiling milk to the caramelised sugar / Jaggery and stir well. Cook for another 5 minutes. We can see the colour change , due to caramelised sugar. Now let the milk cool down to 40 degree Celsius or just the right temperature to add the yogurt.

4.  Add the yogurt to the mixture , stir well and pour this mixture into  earthen clay pot and keep overnight in a warm place to set.

   5.    Once set, refrigerate it for a couple of hours and serve chilled.

  •  Do not add yogurt when the milk is too hot or else the milk will curdle. 
  • The amount of sugar or jaggery can be increased or reduced to suit your taste also we get different shades in the Mishti doi, if we vary the amount of caramelised sugar or jaggery .
  • Very often the yogurt is delicately seasoned with a hint of cardamom (elaichi) for fragrance. You can also garnish it with few saffron strands and pistachio .

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