Mishti Doi means sweet curd or yogurt or Meetha 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.
Misti Doi originated from West Bengal and also Orissa and Bangladesh
It’s a real treat to have mishti doi from the local sweet shop here. It’s served in Terra cota cups in 100 gms or 200 gms or even more. It’s always served chilled and you will of course take the second cup after first. It’s just so delicious that you will just eat it cup after cup.
There is generally two ways in which you can make. I will show you both the ways of how to make mishti doi. Firstly, by leaving the milk mixture overnight to culture at room temperature and secondly, by baking it.
I, generally make it by keeping it overnight but there is an uncertainty of whether curd will set or not. But if you bake well, it well stand out as full proof recipe of Mishti Doi or Mitha Dahi.
1 First method
Ingredients
- 1/2 litre Homemade evaporated milk
- Yougurt 4 Spoon
- Cardamom 4-6
- Palm Jagger or unrefined sugar or 1/2 cup sugar
How to make mishti doi by overnight method
- Start by evaporating milk, you can take one liter milk and evaporate it, up to half by continuously stirring it gently. Thorough stirring is quite important, otherwise it will stick in the pan.
- when milk is evaporated into half, add sugar and elaichi and caramelize it by cooking it in a utensil, while continuously stirring it again.
- When sugar melts completely ad it to the milk and mix well.
- Now pour the mixture into serving glasses or bowl, but clay cups will be best.
- now add 2 spoon of curd into each of the clay pot filled with milk.
- Now cover it and let it cool and set for say, 10-12 hrs at a cool place.
- Serve chilled.
Note:
You can even use a single bowl and and ad some more curd into it.
2. Second Method:
Ingredients
- 1 can of evaporated milk
- 1 can sweetened condensed milk. Choose any brand you like Nestle or Milkmaid
- Green cardamom pwd 1tsp
- Chopped pistas for garnishing
How to make Mitha dahi by baking
- Start by mixing all the milk and curd
- Bake it by water bathing it at 300°F oven in a pan for few hours.
- Now gently keep it in fridge for settling down for few hours
- Serve it chilled
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How to make lal mishti doi:
To make lal mishti doi you need to do few extra things after step 1 above.
- Take 2 tbsp of sugar and 1/3rd cup of evaporated milk.
- Melt sugar first until it takes a dark brown color.
- Now mix evaporated milk into it and mix it genlty.
- Take this mixture and mix it into the milk we made earlier.
- Now you can follow other steps.
- ½ litre Homemade evaporated milk
- Yougurt 4 Spoon
- Cardamom 4-6
- Palm Jagger or unrefined sugar or ½ cup sugar
- Start by evaporating milk, you can take one liter milk and evaporate it, up to half by continuously stirring it gently. Thorough stirring is quite important, otherwise it will stick in the pan.
- when milk is evaporated into half, add sugar and elaichi and caramelize it by cooking it in a utensil, while continuously stirring it again.
- When sugar melts completely ad it to the milk and mix well.
- Now pour the mixture into serving glasses or bowl, but clay cups will be best.
- now add 2 spoon of curd into each of the clay pot filled with milk.
- Now cover it and let it cool and set for say, 10-12 hrs at a cool place.
- Serve chilled.
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