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If you're a fan of Indian desserts, there's a good chance you've heard of the mouthwatering Bengali delicacy known as Mishti Doi. Mishti Doi, which translates to "sweet yoghurt" in English, is a traditional sweet dish that hails from the state of West Bengal in India. It is a creamy, luscious, and heavenly dessert that captures the essence of Bengali cuisine.
Bengali Mishti Doi has a unique texture and flavour that sets it apart from regular yoghurt. It is thick, rich, and velvety, with a distinct caramelised sweetness. The secret behind this delectable dessert lies in the preparation method and the choice of ingredients.
Traditionally, Mishti Doi is made by slowly reducing sweetened milk until it thickens and develops a beautiful caramel colour. The milk is then mixed with a culture of curd or yoghurt, which ferments and adds a tangy note to the overall sweetness. This process allows the flavours to intensify, resulting in a dessert that is bursting with richness.
While Mishti Doi is traditionally served in earthen pots known as "kuler chhota'' in Bengali, you can use any small, individual serving bowls or ramekins. The earthiness of the earthen pots is said to enhance the flavours of the desert, but it's not essential.
Mishti Doi is commonly enjoyed as a dessert after a Bengali meal or during festive occasions. Its irresistible taste and creamy texture make it a favourite among people of all ages. Whether you're a fan of Indian cuisine or simply have a sweet tooth, Bengali Mishti Doi is sure to captivate your taste buds.
To make your own batch of Bengali Mishti Doi, follow this simple recipe:
Ingredients:
- 1 litre full-fat milk
- 200 grams condensed milk
- 2 tablespoons yoghourt (as a culture)
- 1 tablespoon sugar (optional, for added sweetness)
- A pinch of saffron strands (optional, for garnish)
Method:
- Begin by pouring the milk into a heavy-bottomed pan and placing it on medium heat. Let the milk come to a boil while stirring occasionally to prevent it from sticking to the bottom.
- Once the milk reaches a boil, reduce the heat to low and continue simmering. Stir occasionally to avoid forming a layer of cream on top. Simmer the milk until it reduces to approximately half of its original volume. This process can take anywhere from 60 to 90 minutes, so patience is key.
- While the milk is reducing, add the condensed milk to a separate bowl and whisk it until smooth. This will ensure that the condensed milk incorporates well into the reduced milk later on.
- After the milk has reduced, turn off the heat and let it cool down to a lukewarm temperature. This step is crucial, as adding the yoghurt culture to hot milk can kill the live cultures and prevent fermentation.
- Once the milk has cooled down, add the condensed milk to it and mix well. Ensure that the condensed milk is evenly distributed throughout the milk.
- Now, take the yoghurt and whisk it in a separate bowl until it becomes smooth and creamy. Add this yoghurt to the milk mixture and give it a gentle stir to incorporate.
- Cover the mixture with a clean kitchen towel or a lid and place it in a warm spot in your kitchen. Let it sit undisturbed for 6 to 8 hours or until it sets and thickens. The fermentation process requires warmth, so make sure to choose a spot that is not exposed to cold drafts.
- Once the Mishti Doi has set, refrigerate it for a few hours to chill and firm up. This will enhance the flavours and make it even more enjoyable.
- Before serving, you can garnish the Mishti Doi with a few saffron strands for a touch of elegance and flavour. Crush the saffron strands between your fingers and sprinkle them on top of the desert.
Now, savour the sweetness of your homemade Bengali Mishti Doi and indulge in its velvety texture and caramel-like taste. So, gather your ingredients, embrace the art of slow cooking, and embark on a journey to create your very own Mishti Doi masterpiece.
