Mishti Doi, the word makes me so nostalgic. Takes me back to school days when I spent one year in Calcutta (now Kolkata) and we used to enjoy this delicious mildly sweet and mouth melting sweet called Mishti Doi which was served in individual earthen pots. To me mishti doi, as the name says - Mishti means sweet doi means dahi means curd. So Mishti doi is sweetened curd. When I learned to Shrikand which is also a sort of sweetened curd, I thought it is the same as mishti doi but with another name.. and Yes I was wrong. Mishti doi is done way differently than Shrikand. I searched internet for this recipe and got the traditional way of doing it where the milk is reduced to half and then it is made to a curd.. Now I also saw a lesser difficult method from here and the lazy in me liked the easier method.. I am sharing this for BM with Sweets from Bengal (Course wise meal from any state).
Ingredients
Evaporated Milk - 1 Can
Condensed Milk - 1/2 can
Sugar - 2 table spoons
Curd - 1/3 cup
Cardamom powder - 1/4 tea spoon
Saffron - 1/8 tea spoon
Boiled Milk - 1 cup
Method
Take the thick curd in a muslin cloth and hang it for 30 minutes. This is optional but will make sure that the mishti doi is even more creamier.
In a pan heat the boiled milk and evaporated milk until it starts bubbling. Set the heat to low
In another pan heat sugar until it caramelized and add that to the milk mixture and whisk well to make sure lumps are dissolved
Add condensed milk to the milk mixture and mix all well. Remove from heat and set aside to cool to around 115 degrees F
Mix the hung curd and cardamom powder to the milk mixture and mix well to make sure that it is all well mixed
Transfer to individual serving earthen pots, garnish with saffron and cover them with aluminum foil
Preheat the oven to 150 degrees C and
Keep the pots in it the oven for 1 hour. Switch off the oven and allow the pots to be in the oven for 8 - 12 hours or until it is set
Once set refrigerate for at least 4 hours and serve chilled.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29
Sending this to my own event – Authentic Sweets, What is with my Cuppa, WTML, hosted by Shruti, My bowl of Snack, Kid's delight, Valli's page, Monsoon Temptations
Ingredients
Evaporated Milk - 1 Can
Condensed Milk - 1/2 can
Sugar - 2 table spoons
Curd - 1/3 cup
Cardamom powder - 1/4 tea spoon
Saffron - 1/8 tea spoon
Boiled Milk - 1 cup
Method
Take the thick curd in a muslin cloth and hang it for 30 minutes. This is optional but will make sure that the mishti doi is even more creamier.
In a pan heat the boiled milk and evaporated milk until it starts bubbling. Set the heat to low
In another pan heat sugar until it caramelized and add that to the milk mixture and whisk well to make sure lumps are dissolved
Add condensed milk to the milk mixture and mix all well. Remove from heat and set aside to cool to around 115 degrees F
Mix the hung curd and cardamom powder to the milk mixture and mix well to make sure that it is all well mixed
Transfer to individual serving earthen pots, garnish with saffron and cover them with aluminum foilPreheat the oven to 150 degrees C and
Keep the pots in it the oven for 1 hour. Switch off the oven and allow the pots to be in the oven for 8 - 12 hours or until it is set
Once set refrigerate for at least 4 hours and serve chilled.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29
Sending this to my own event – Authentic Sweets, What is with my Cuppa, WTML, hosted by Shruti, My bowl of Snack, Kid's delight, Valli's page, Monsoon Temptations
looks awesome ....
ReplyDeleteLooks beautiful in those pots..
ReplyDeleteOne lovely creamy dessert, sorry I have not been able to visit you often... hope you are doing great :)
ReplyDeleteWow, you have a virtual sweet stall in your blog :) If I ever want to make sweets, I know where to go for the recipe..
ReplyDeleteyummy and creamy akka
ReplyDeleteLoving those cute earthen pots!!! We too loved this bengali delicacy! ! Try whipping them into lassi the next day, u will love it even more! !!
ReplyDeleteLooks beautiful in the clay pots.
ReplyDeleteThose saffron strands looks great ! Loved misthi Doi..
ReplyDeletewow it luks delicious...
ReplyDeleteAwesome dessert and perfect for this hot weather.
ReplyDeletelooks tempting and nice clicks.
ReplyDeleteWow.. lovely and tasty... Very handy presentation.
ReplyDeleteDamn cute earthern pots, am planning to get some from India, beautiful easiest mishti doi,have to make some soon.
ReplyDeleteLooks awesome Sowmya! Love your presentation. My family loved this dessert. Nice recipes for the theme.
ReplyDeleteWow this looks cool...it reminds of when I tried making this..thats a completely different version. .oh I like this-the saffron looks attractive and the texture of the curd is fantastic. book marked
ReplyDeleteLoved that u presented misti doi in earthen pots. Lovely preparation and presentation Sowmya.
ReplyDeletetoday's post;
http://sanolisrecipies.blogspot.in/2013/06/eggplant-potato-dry-curry-masala-aloo.html
Wow.. Looks very awesome.. Cute looking earthen pots :)
ReplyDeleteMishti doi looks awesome in those earthen pots..!
ReplyDeleteLooks delightful and the saffron colour adds up..
ReplyDeleteI made Mishti doi way back and when, but still remember how utterly delicious it was. Will have to try this sometime soon.
ReplyDeleteLovely presentation and nice clicks.
Love your presentation, need to gab one.
ReplyDeletebeautiful..must be so good
ReplyDeleteLooks invitingly yummy
ReplyDeletesuperb presentation.. and I love the authentic mitti ki pots...easy version too - you sure have a sweet fetish, Soumya !
ReplyDeleteKalyani
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Love those cute matkis!! A very delightful Mistidoi!
ReplyDelete