Mouthwatering Mishti Doi

CategoryBeverages, Breakfast, Cakes & Bakes, Condiments, Dessert, Dinner, Finger Food, Lunch, Salads, Sauces, Snacks, Soups & Stews, Starter & Sides, SweetsCuisineAfrican, Americana, Andhra, Assamese, Ayurvedic, Bengali, Brazilian, Central American, Chinese, Egyptian, French, Global, Gujarati, Himachali, Indian, Italian, Jain Cuisine, Japanese, Maharashtrian, Mexican, Middle-Eastern, Odia, Punjabi, Rajasthani, Spanish, Srilankan, Tamil, Thai, Turkish, UP / AwadhiCooking MethodBaking, Blending, Frying, Grilling, Sautéing, Simmering, Slow Cooking, Smoking, Steaming, Tandoor, Tawa, TossingDietDiabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, VegetarianTags#chhath, #christmas, #diwali, #durgapuja, #ekadashi, #ganeshchaturthi, #gheebased, #holi, #janmashtami, #karwachauth, #makarsankranti, #onam, #pongal, #rakhsabandhan, #ramnavami, #shravan, #ugadi

Mouthwatering Mishti Doi

Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language mishti means sweet and doi is curd.

AuthorMyMahotsav Admin

Rating0.0DifficultyBeginner

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Yields1 Serving

Prep Time5 minsCook Time30 minsTotal Time35 mins

Key Ingredients

1 l milkfull fat milk

200 g jaggerypalm jaggery

½ tsp cardamom powder

2 tbsp Curd

Directions

Heat 1 litre of full-fat milk in a heavy pan on low to medium-low flame. Stir occasionally until the milk reaches a boil. Simmer and stir often until the volume reduces to 1/3 or 1/2 of the original.

Scrape the dried milk solids from the sides and stir them back into the milk. Turn off the heat and move the pan away from the stove. Let the milk cool for 8 to 9 minutes before moving to the next step.

Finely chop or grate 175–180 grams of palm jaggery (about 3/4 cup). Add the jaggery to the milk once it has cooled to roughly 60°C – 65°C. Whisk thoroughly until all the jaggery is completely dissolved.

Add 1/2 teaspoon of cardamom powder and mix it in well. Let the milk continue to cool until it feels comfortably warm (40°C – 44°C). A clean finger should be able to stay in the milk without feeling hot.

Add 2 tablespoons of curd (starter) to the warm milk mixture. Whisk vigorously until the curd is fully incorporated and dissolved.

Pour the prepared mixture into earthen, terracotta, or clay bowls. Place them in a warm, draft-free spot to set undisturbed. Once set, refrigerate the doi before serving for the best taste.

Making Mishti Doi

Meanwhile finely chop or grate 175 to 180 grams palm jaggery. You will need ¾ cup finely chopped palm jaggery.

After 8 or 9 minutes, add the chopped palm jaggery. When adding jaggery, the temperature of milk can be 60 to 65 degrees celsius.

Mix very well till all the jaggery is dissolved.

Add ½ teaspoon cardamom powder. Mix well and let the milk become warm.

Check the temperature of milk. It should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees celsius.Check the temperature of milk. It should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees celsius.

Now add 2 tablespoons curd.Now add 2 tablespoons curd.

With a whisk mix very well. The curd should dissolve in the milk. If you want you can even beat the curd before you add.

Setting Mishti Doi

Now pour the doi mixture in earthen or terracotta bowls or earthen handi.

Cover with a lid or seal with aluminium foil.

Keep in a warm place for the mishti doi to set. Mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. So you can keep for 9 to 24 hours.