Mishti Doi is a fermented sweet doi (yogurt) originating from Bogra District in Bangladesh and a very popular dessert throughout the country.
It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.
Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight.
Earthenware is always used as the container for making meetha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yogurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the west.
INGREDIENTS
Mishti Doi | Sweet Yogurt
Yogurt – 1 cup/250 gm
Milk – 2 liters/2000 ml
Sugar – 1 cup/ 250 gm
METHOD
Take a strainer and add Yogurt , Keep in the strainer for 1 hour.
Boil the milk and reduce to half around 1 liter
Keep stirring.
Heat bowl and add sugar, Stir and cook till it’s caramelized
Reduce the flame
Add 1 cup boiling milk to sugar and mix well
Add the mixture to remaining milk and bring it to boil
Whisk until a smooth paste
Make sure milk is warm (Not hot or not cold)
Add milk gradually and continue whisking
Mix well
Add the milk and mix well
Cover and keep in a warmer place for overnight or 8-10 hours
Keep it in the fridge for 2-3 hours
Mishti Doi is ready!
Commentaires