Bengal and dessert are inseparable because like the Bengali language. Bengali cuisine or food also includes many sweet dishes and desserts. The meal is incomplete without sweet in Bengal. Do you know most of the sweets from Bengali cuisine originated from Bangladesh? Today’s recipe is one of them, Mishti Doi or Mishti Dahi.
Mishti doi is a fermented sweet curd or dahi. It was originated from the Bogra district in Bangladesh. This sweet curd is famous all over the country and popularly made in the Indian states of West Bengal, Tripura, Assam, and Orissa.
Make this dish at home with the Mishti doi recipe.
Per serving of Mishti doi consists of 362 kcal
- Carbohydrates 144 g
- Protein 31g
- Fat 181g
- 2 cup curd
- 5 cup milk
- 1/2 cup sugar
- Take a big bowl and place a fine strainer on it, and then set a cheesecloth over it.
- Then pour the curd and tie the cloth tightly and let it rest for 1 hour.
- After that, take a pan and add milk and boil it.
- Keep stirring and boil it until it reduces to the quantity of 3 cups.
- Meanwhile, heat a flat pan and add sugar, stir it on low flame until it starts to melt.
- Stir continuously until it starts caramelizing and golden brown.
- Add 1 cup hot milk and occasionally stir carefully and keep stirring.
- Once it starts changing its colour and combined well.
- Pour this into the boiling milk, mix well and boil for 3 minutes.
- You may turn off the flame now and keep it aside for future use.
- Now take the curd kept for straining, untie it.
- The hung curd is ready, now transfer this curd in a mixing bowl and whisk it until smooth consistency.
- Now add 1 cup of caramelized milk and whisk smooth.
- Once it combined well, add the remaining milk and whisk again until frothy.
- After that transfer, it into an earthen pot, cover it with foil paper.
- Let it rest for 6 hours in a warm place.
- After 6 hours, check it; if it is thick, then it is ready and if not, then let it rest for few more hours.
The Mishti doi is ready to serve. Have it as a dessert, or you can also pair it with plain rice.