My favourite Sweet indulgence is having a bhar (eathern pot/ bowl) of Mishti Doi. I can have sweet curd anytime and its a perfect replacement to Ice-cream. It’s a healthy dessert to lure your sweet tooth.I guess that’s why I have a special craving during the Summer’s. You can also easily set your Mishti Doi! Try it out!
Preparation Time : 30 minutes
Setting Time : 15-16 hours / Overnight
Serves : 4-5 persons
Full fat milk / Dudh / Gakhir : 1 litre
Old Yogurt / Dahi / Doi : 1 teaspoon
Sugar / Chini / Cheni : 6 tablespoons
Water / Pani: 2 tablespoons
Pour the milk in a deep bottomed pan. Bring it to a boil and add 3 tablespoons of sugar. Let it simmer on low flame so that the milk gradually thickens and reduces to about half.
In another non stick pan or kadhai, heat the rest sugar with 2 tablespoons water. Let it caramelize to a beautiful light brown colour. Remember to keep the flame low as we don’t want to burn the sugar or else it will taste bitter.
Slowly stir in the caramelised sugar into the thickned milk. Let it simmer for another 10 minutes. Remove from heat and keep aside till it cools.
Once the mixture cools pour it in a half litre / 500 ml eathern or ceramic pot. You can use small ramekins or pots if you want to set the curd for individual servings. Stir in the old Yogurt and keep the pots aside in a warm place untouched to set for a minimum of 15-16 hours. Usually if you prepare it in the evening it will set overnight for you to relish in the morning.
The Sweet curd will be ready. Refrigerate once the curd is set if you want to have it later. Consume within 2 days. It’s always best to have it on the same day it’s set or otherwise it may taste a bit tangy.
Traditionally the Mishti Doi is set in eathern pots which lends the dessert a distinct flavor and aroma.If you are using an earthen pot then wash the pot with water and dry before setting the curd.
Garnish with chopped almonds and serve chilled.
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