Mishti Doi Recipe, a homemade No Bake Dessert

MISHTI DOI

(Bengali Sweet Yogurt- No Bake Dessert Recipe)

Cooking time:10-12 hours                                                                       Serves:4-6

INGREDIENTS:

1. Milk (500 ml)
2. Curd/Yogurt/Dahi
3. Sugar
4. Milk powder (optional)
5. Whole cardamom seeds (elaichi/elach)

METHOD:

1. In a pan add 500 ml milk. To this add 2 crushed cardamom seeds and let it come to boil.
2. In the meantime, dissolve 4 tablespoons of milk powder in half a cup of milk.
3. When the milk comes to boil, add the milk powder mixture in the milk and stir it. Cook for 3-5 minutes.
4. To this add 4 tablespoons of sugar (add as per your taste) and let it dissolve.
5. Cook until the milk becomes half in quantity.
6. Switch off the gas and strain the milk to remove the cardamom seeds.
7. Cool the milk to 40-45 degree Celsius that is it should be slightly warm. 
8. To the warm milk add 1 tablespoon of curd/yogurt/dahi and mix thoroughly with a whisk. 
9. Pour the mixture in small clay pots/glass bowl. Cover with aluminium foil or simply a lid.
10. Keep them in a warm place overnight (10-12 hours) for the curd to set.
11. Following day serve the Mishti doi chilled. Garnish with kesar or saffron strands.

NOTE:

1. Mishti doi is a quintessential Bengali dessert recipe. A Bengali meal is incomplete without this sweet, creamy, yummy dessert. 
2. The recipe is really simple but certain things need to kept in mind to make the most yummy mishti doi ever. 
3. While mixing the curd in the milk we have to make sure that the temperature is about 40-45 degree Celsius. The milk should be slightly warm because the bacteria present in curd survives at a warm temperature which is essential for converting the milk to curd. 
4. The vessels containing the curd mix must be kept at a warm place else curd wont set properly. During winter season the vessel should be covered in a blanket and placed in a warm place like inside microwave/oven (switched off) or cupboard or under a bed. 
5. The best way of setting curd is to use clay or earthen pots. It is the traditional method. Clay absorbs the excess moisture of the milk and the curd sets really well. However glass bowls or any type of vessels can be used.  
6. Cardamom seeds adds a great flavor to the milk.
7. Milk powder step is optional. But I have noticed it adds a creamy texture to the Mishti doi.
8. It is important to strain the milk as we don't want the cardamom seeds in our mouth. 
9. Add sugar as per your taste. 
10. Condensed milk can also be added to the milk in place of milk powder.