Table of Content
Milk should neither be too hot nor too cold. Add 2 tsp curd in clay pot filled with milk. Cover and place it on a warm place to set .
You can also have a small bowl of curd with your lunch. A little bit of crushed cardamom in the boiling milk along with some Saffron in order to add more flavour. It took me about 10 hours to set as I live in a cold place. Once yoghurt is firm, place it in the refrigerator for about 2 hours to further set and cool down. As soon as the colour changes to mild orange, add 2 tablespoons water & mix well until the colour changes to a slightly dark shade.
Easy Steps to follow for
I tried mishti doi recipe before a couple of months. But after addjng the curd it curdled. Hi Nishi, curd sets well in warm temperatures.
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. I share vegetarian recipes from India & around the World. In winters or cold climates ensure that you are not adding curd culture to milk that has cooled down.
How to make Curd (Dahi Recipe)
The curd should dissolve in the milk. If you want you can even beat the curd before you add. When milk gets thick and half in quantity, turn off the flame. Add half the amount of sugar and cardamom powder into it.
Whisk very well with a spoon or a wired whisk. Once the curd is made, refrigerate it so that it does not get overfermented. If you need sour curd for any recipe then keep the curd for a couple of hours at room temperature. This will lead to more fermentation and the curd will become sour or very sour. Also you could place the bowl in a big large jar of wheat flour and then cover the jar.
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This dessert recipe looks very simple and has a rich taste of sweetened yoghurt. Prepared with caramelized sugar, warm milk and plain yoghurt, this recipe makes for a perfect after-meal delight. It tastes best when served with delectable Rasgulla.
So you can check the temperature after adding milk. Mishti Doi takes more time to prepare as compared to yogurt. Preparation time of Mishti Doi depends on the local region temperature because yogurt takes more time to set when the weather is cold. Generally, Yogurt takes at least 9-12 hours to set and this affects the making time of Mishti Doi. Mishti doi is a special dessert of Bengal which is prepared with caramelized sugar and thick creamy milk.
Ingredients for Mishti Doi
After 8 or 9 minutes, add the chopped palm jaggery to the milk. Mishti Doi also known as fermented sweet dahi, is a classic Bengali cuisine and very popular dessert in all states of the country. The name Mishti Doi is the mixture of two Bengali word ‘Mishti’ means ‘sweet’ and ‘Doi’ means ‘dahi’. In Hindi language it can be called as meetha dahi. Once milk is set, mishti doi is ready.
Mishti doi recipe with step by step pics. 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. In hindi language mishti doi can be called as meetha dahi. To set the sugar mixed milk, take a small terracotta or clay pot and add milk into it.
Making this mouth drooling recipe is really easy. You can use terracotta or clay bowls, steel bowls and even glass or ceramic bowls for the curd to set. For less washing work, you can set the curd in the same pan in which the milk was boiled. It’s time to add lukewarm milk to the yoghurt mixture.
Milk needs to be boiled and then cooled down just enough so you can dip your finger comfortably. Pour the mixture to your choice of container. Could be earthenware, ceramic, glass or even steel.
With a small wired whisk or a spoon mix very well. A small wired whisk makes the job of mixing the curd starter very well in the milk. It is also used as a marinade base to make tikka recipes and also used in the preparation of biryani.
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