March 2, 2024
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      wellhealthorganic.com
Mishti Doi

wellhealthorganic.com Mishti Doi: Mishti Doi, a quintessential Bengali delicacy, is crafted from milk, curd culture, and jaggery or sugar. Traditionally, palm jaggery is used to impart its distinct flavor. In Bengali, ‘mishti’ translates to sweet, while ‘doi’ refers to curd. In Hindi, it’s often referred to as “meetha dahi.”

Mishti Doi

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Total Time: 35 minutes
  • Cuisine: Bengali
  • Course: Desserts, Sweets
  • Diet: Vegetarian
  • Difficulty Level: Moderate

Ingredients:

  1. 1 litre full-fat milk or 4 cups of milk
  2. 175 to 180 grams of palm jaggery or ¾ cup finely chopped palm jaggery
  3. ½ teaspoon of cardamom powder
  4. 2 tablespoons of curd or yogurt starter

Instructions:

Boiling the milk:

  1. Take 1 litre of full-fat milk in a heavy kadai or pan. Keep the flame low to medium-low and start heating the milk.
  2. Stir occasionally as the milk heats up. Let it come to a boil.
  3. Simmer the milk on low to medium-low flame, stirring often.
  4. Remove the dried milk bits clinging to the sides and mix them into the simmering milk.
  5. Let the milk simmer until it’s about one-third to half of its original volume.
  6. Remove the kadai from heat and let the milk cool for about 8 to 9 minutes.

Also Rea: Sev Puri

Making Mishti Doi:

  1. Meanwhile, finely chop or grate 175 to 180 grams of palm jaggery, approximately ¾ cup.
  2. After 8 or 9 minutes, add the chopped palm jaggery to the milk. The milk’s temperature should be around 60 to 65 degrees Celsius when adding the jaggery.
  3. Mix well until all the jaggery is dissolved.
  4. Add ½ teaspoon of cardamom powder and mix well. Let the milk become warm.
  5. Check the temperature of the milk. It should be warm to the touch, around 40 to 44 degrees Celsius. If using a thermometer, ensure it falls within this range.
  6. Now add 2 tablespoons of curd. Whisk thoroughly until the curd dissolves in the milk.
  7. Pour the mishti doi mixture into earthen or terracotta bowls, or earthen handi.
  8. Cover with a lid or seal with aluminum foil.
  9. Place the bowls in a warm spot for the mishti doi to set. Mishti doi takes longer to set than regular curd, typically 9 to 24 hours, depending on the ambient temperature.
  10. Once set, refrigerate the mishti doi. Serve it with meals or as a delightful dessert.