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Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd. Mild, light and extremely addictive this makes a great dessert option when entertaining guests over an Indian meal. The sweetness is lent from lightly caramelised sugar and traditionally the curd is set in earthen pots. Take the yogurt, condensed milk and fresh milk in a baking dish and whisk lightly with a fork.
Your Bhapa Doi is such a fresh and delicious looking alternative and the best part for me is it can be made in my instant pot! Thanks so much for sharing this fascinating sweet treat with all of us. Once chilled, take the mishti doi out of the fridge and spread the berry glaze on top. Garnish with a few strawberries. Don't be tempted to release the pressure manually if using the instant pot, or the bhapa doi will be wobbly and won't set properly. No worries, you can make this Indian cheesecake in the oven too.
Mishti Doi, Baked Yoghurt recipe - How to make Mishti Doi, Baked Yoghurt
I tried mishti doi recipe before a couple of months. But after addjng the curd it curdled. Actually I like Bengali food. Next remove the milk from the heat and let it cool to room temperature.
When milk is evaporated into a half, add sugar and elaichi and caramelize it by cooking it in a utensil, while continuously stirring it again. When milk is evaporated into half, add sugar and elaichi and caramelize it by cooking it in a utensil, while continuously stirring it again. Now pour the doi mixture in earthen or terracotta bowls or earthen handy. Cover with a full cover lid or seal with aluminium foil. After 10 minutes, add the chopped palm Jaggery to the milk.
How do you make Greek yogurt Mishti duo?
Tasted like cheesecake after leaving it in the fridge overnight. I wasn't sure if the husband would like this, but he did and asked for more. Never made it to adding the strawberry topping, but now that it is season, will have to try that next time. A cool sweet yoghurt or Mishti Doi on a hot summer day is thirst quenching, refreshing and a treat to the sweet tooth. Though only 2 or 3 ingredients are required, what you really need is patience to make this scrumptious sweet because of it’s lengthy process.
Place a trivet inside it and keep the Pyrex bowl on the trivet. Secure the lid, close the pressure valve and press the manual or pressure cooking button. Once the timer has gone, release pressure naturally and take out the bowl carefully. Let it cool down a bit and then keep in the fridge for a couple of hours at least.
Mishti Doi, Baked Yoghurt
Watch our Mishti Doi recipe video for tips on making Bangali Mishti Doi in a step by step tutorial. Get the Recipe for this classic Bengali Misti Doi with all ingredients, preparation time & cooking method right here. Spread the berry glaze on the mishti doi and garnish with two or three strawberries. It is very easy to make - made with just 5 ingredients in the instant pot or oven, it comes together in a snap. No special expertise required. When it comes to Bengali desserts, bhapa doi or mishti doi as it is also called is right up there in my all time favourites list.
Add ½ teaspoon cardamom powder. Mix well and let the milk become warm. After adding jaggery, the temperature of milk will reduce. So you can check the temperature after adding milk. Once baked, let it cool and come to room temperature and then leave to refrigerate for a few hours, preferably overnight. When serving, garnish with chopped pistachio nuts and any other toppings.
What is mishti doi or sweet yoghurt?
Mishti Doi is the most popular dessert in West Bengal, India & Bangladesh which is known as Meetha Dahi or Sweet Yogurt to rest of the world. You can even use a single bowl and and ad some more curd into it. Editor's pick on the best recipes, articles and videos.
Pour A the milk and bring the mixture to a boil over medium-high heat, stirring constantly. Take off a third of your sugar before adding it to your milk. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with jaggery, and allowing the milk to ferment overnight. It is also often delicately seasoned with a pinch of cardamom for fragrance and flavour. After adding Jaggery to the milk, the temperature of milk will reduce. Once, you’ll check the temperature after adding milk.
The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. I was so over the moon when Fatima invited me to guest blog here at Fatima Cooks. I have admired Fatima’s delectable cooking for a long while now and I am honoured to be able to share my own recipe here on the blog.
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. When the milk becomes warm, curd is added. This mixture is then allowed to set for some hours. Mishti doi recipe with step by step pics. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar.
Serve chilled Mishti Doi after a delicious meal of aloo dum, Bengali luchchi, and tomato onion cucumber raita. Substitute the strawberries with berries of your choice or a mix of several berries - blueberries, blackberries or blueberries. Put the strawberries along with the sugar in a blender and blend to a smooth puree.
It tastes best when served with delectable Rasgulla. Much like Bengali culture, their food boasts of their amazing culinary heritage. However, you can serve this delicacy in your own way. It is a perfect dessert recipe, which helps in digestion after an elaborate meal. Mishti Doi recipe is a perfect amalgamation of yoghurt and sugar in balanced proportions.
Do make sure that the milk is not too hot when the curd is added. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set. Mishti Doi means sweet curd or yogurt orMeetha dahi in Hindi, made generally with condensed milk. In Kolkata, West Bengal, mishti doi is the must-have dessert after every dinner or lunch. Bengali people loves Mishti Doi.
So you can keep for 9 to 24 hours. Let it continue to cook on a low heat slowly for about 30 minutes until the milk has thickened and reduced by half. Make sure to keep stirring milk otherwise it will stick to bottom of pan.
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