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If the milk is cold, then the curd won’t set at all in the winters. Curd is made by mixing a yogurt starter with warm milk and allowed to ferment for some hours. After the fermentation process the consistency of the flowing milk gradually transforms to a thick wobbly pudding like texture.
Craving for something sweet and indulgent? Then, this Mishti Doi recipe will surely please your palate with its amazing taste! Mishti Doi is one of the most popular sweet delicacies of Bengali cuisine.
Mishti Doi - Fermented Sweet Dahi
To this add a little cardamom powder for flavour & whisk again. Add this caramelised sugar to the reduced boiling milk and stir until well blended. Simmer for 5 minutes and turn off the heat. Take another pan and add in 4 tablespoons of sugar and sprinkle some water. Then caramelize the sugar and once done, add in the warm milk and mix nicely. Then turn off the flame and allow it to attain normal room temperature.
In hot Indian summers, this method works for me. Use pasteurized or milk that has been boiled earlier and which is refrigerated. Remove this cold milk from the fridge, mix the starter with it. Cover the bowl and let the mixture ferment for 5 to 6 hours or as needed. This saves a bit of time as you don’t need to heat the milk.
mishti doi
Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it. Milk should reduce to almost half the quantity. Add in 1/4 cup sugar to this and mix.
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.
How To Prepare Bengali Style Mishti Doi At Home
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Remember these are not regular cups or spoons which is used in daily life. Weekends are meant for indulgence, alas that’s history already. We can’t go out on weekends during lockdown but we can always make quick easy sweets at home to treat ourselves. Of course it has to be with minimal items as our pantry is rationed already and less time consuming. Not that we are on rush hour but we are also doing all the household chores as well as our work from home is still on. 3.Add the jaggery to the boiling milk and stir well.
Place a cheese cloth on a colander and add the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for at least an hour. There are several different ways you can set yogurt.
When you touch the pan, it should feel warm and not hot. Generally we have a small portion of curd with our meals. The helpful bacteria in them help to digest food.
"Bhapa Doi" is a modified form of Mishti Doi made by blending yogurt and condensed milk. Fruit infused Mishti doi, like 'Aam doi' is also a popular variant of mishit doi, available in markets now. Scrape the dried milk solids from the sides and add to the simmering milk.
Depending on the temperature it may take more hours. You can also use Instant pot yogurt function to set the curd. You can even use a food thermometer to check the temperature.
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