If you know any Bengali or visited West Bengal, Orissa or Bangladesh you will come across this special dessert which is populary known as Mishti Doi means sweet yoghurt.
Be it summer, monsoon, winter no one can deny having a portion of mishti Doi after a meal. It is normally made in a clay pot because it is a proud material, which means it has the ability to absorb water. When you make curd in a clay pot, the clay absorbs the excess water and so the curd is much thicker and richer.
It has a creamy, pudding-like texture with a deep, rich flavour of dark caramel and a touch of acidity that makes it refreshing.
It is nationally rich in protein, calcium, vitamin B6 and vitamin B12.
The method of making Mishti doi is different than making a simple curd or dahi. the milk is thickened and reduced first and then palm jaggery is added.
So Let’s begin with the recipe.
Ingredients to be used:
Prep time: 8 hours
Cook time:30 minutes
Serve: 4 to 5
- Milk: 3 cup
- Jaggery: 2 tbsp
- Curd: 2 tbsp
The process to make it:
- Heat milk in a pan. Boil it till reduces to half or one third.
- Turn off the gas and allow it to cool for 7 to 8 minutes. Add jaggery powder and keep stirring till it gets dissolved.
- When it slightly turn to warm then add the curd to the milk and mix well.
- Pour it into the earthen pots and leave it in a dry place for 6 hours.
- Refrigerate it for 1 to 2 hours and serve it toppings with your favourite dry fruits.
Anuradha Kumari is a food-blogger based out of Ranchi. She loves to explore new places and try new dishes.