Bengali mishti doi

BENGALI MISHTI DOI

BY SHWETA GALINDE 

Mishti doi is a fermented sweet doi 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.

INGREDIENTS

• 1litre milk
• 3/4 cup (150g) sugar
• ½ cup (120g) curd

METHOD

Prepare hung curd.[  put the curd in a muslin cloth and let it hang  30 minutes till all the excess water is drained out ]

Take a pan with sugar + milk and keep on medium flame .

Allow it to boil .

Boil for 12 – 15  minutes, the milk will begin to thicken .

Now let the milk cool down for 10 minutes, till it becomes luke warm.

In a large bowl add hung curd and beat till it becomes smooth.

Further add the prepared milk in it and mix till everything is well combined and no lumps are there.

Pour the mishti doi mixture in small serving earthen clay pots, cover it with a foil or plate.

• *Mishti doi is served in earthen clay pots to absorb excess moisture which results in a thick and creamy misthi doi.

Let it rest for 8-10 hours or overnight.

The mishti doi will become thick ,  creamy and set .

Refrigerate for 2 hours before serving. Can be stored for upto 4 days in the refrigerator.

NOTES

1. For brown colour we can add little caramelised sugar .
2. While adding the curd in the milk, make sure the milk is not very hot nor cold, it should be luke warm. [ insert your little finger in the milk and it should feel warm ] If you will add the curd in hot milk, then it might curdle and if you will add it in cold milk then the mishti doi will not set properly.

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