Mishti Doi, a Bengali dessert, is renowned across India. It’s a given that your senses will be delighted by this dish! It’s a traditional Bengali delicacy of mildly sweetened curd. In case you don’t know, Mishti’ means sweet, ‘Doi’ implies yogurt. It resembles yogurt but is however, different. If you’re hosting an Indian-themed dinner party, this is a terrific dessert to serve your guests. Caramelized sugar adds a hint of sweetness, and curd is typically set in earthenware pots. Read further on how you can make this refreshing treat!
The Differenciation between Mishti Doi and Ordinary Yogurt
The original Mishti Doi is sweetened, as opposed to unsweetened, which makes it distinct from regular yogurt. Secondly, it is formed with milk that has been whipped and swelled. To put it another way, the milk is cooked down and thickened before the sugar and yogurt are thrown in. The yogurt becomes a richer and more delicious flavor as the milk content decreases.
Various Mishti Doi Tastes and Aromas
Bhapa Doi is a variant of Mishti Doi. Using a stove top steamer or oven, the curd culture is added to milk and baked or steamed until thick and creamy. This means that there is a variation in the yogurt’s setting time between these two varieties.
Most people don’t flavor their Mishti Doi, although cardamom may be added to enhance the flavor. Additionally, yogurt may be flavored with various fruits and spices via fusions. There is no limit to what may be achieved!
The Benefits of Eating Mishti Doi
- Mishti doi, like many other delicacies, benefits from the addition of curd to boost its nutritious content. As a result of the probiotics in curd, our digestive system runs more efficiently, allowing us to absorb more nutrients faster.
- Curd’s probiotics assist speed up the passage of food through the digestive system, reducing the amount of time it takes for waste to be eliminated and relieving symptoms of indigestion.
- In addition to being a delicious dessert, curd also has cooling properties, making it ideal to serve in warmer weather!
How to Make Mishti Doi
What You’ll Need to Make Mishti Dah
- 3 cups of full cream milk
- 3/4 cups of refined sugar
- A tbsp of water
- A tbsp of yogurt or curd
Method on How to Make Mishti Doi, Traditional Style
- A heavy-bottomed pan should be placed on the stove to begin the Mishti Doi Recipe. Pour A the milk and bring the mixture to a boil over medium-high heat, stirring constantly.
- Take off a third of your sugar before adding it to your milk. Wait until the milk reaches a rolling boil before adding it to the mixture.
- Reduce the heat and let the milk simmer until it has been reduced by half. Then, remove it from the fire and let it cool.
- Add the sugar to a second pan and bring it to a boil. Using a low-medium heat, let the sugar to melt until it begins to become a darker color and caramelize.
- Remove the caramelized sugar from the fire and stir in a tbsp of water before pouring it into the reduced milk. It’s time to mix things up!
- Allow the milk to come to room temperature. Stir in the whipped yogurt, then pour the mixture into pots or bowls made of earthenware.
- Allow the doi to rest for a few hours in a warm location. Refrigerate the Mishti Doi after it has set, then serve it cool.
How to Make Mishti Doi in an Instant Pot
Which yogurt starter do I need?
To start a new batch of homemade yogurt, you may either utilize the culture from an old batch or buy a yogurt starter. Using the Yogourmet Probiotic Yogurt starter, some are able to get excellent results with both mishti doi and ordinary yogurt. All active or living cultures in yogurt may be utilized as starters.
Apparatus You’ll Need
- Instant Pot
- 1 can of evaporated milk
- 4 tbsp sugar, preferably organic
- Yogurt culture
Method Used to Make Mishti Doi in An Instant Pot
Fill a mason jar or other glass container halfway with evaporated milk, then follow these steps:
- Microwave the milk for one minute. Temperatures of 120 to 125 degrees Fahrenheit are ideal for cooking.
- Whisk in the sugar until it is completely dissolved.
- At a temperature of between 115 and 120 degrees Fahrenheit, stir the yogurt culture into the milk.
- Place the mason jar in the instant cooker and gently cover the top. In this case, a trivet is unnecessary.
- The cover of the instant pot should be closed and locked.
- For eight hours, choose the “Yogurt” cycle.
- Garnish with cardamom and pistachios and chill before serving when the process is complete.
A delightful lunch of tomato and onion cucumber raita, Bengali lucci, and aloo dum complements Mishti Doi excellently!
There are about 161 calories in each serving of mishti doi
Yes, you may substitute full cream milk with skimmed milk if you are calorie or weight conscious.