Mishti doi
Mishti doi, from above
VegWest Bengal

Mishti doi

Caramel and curd, set overnight. Patience, but make it sweet.

50 minTime
6 gProtein each
mildSpice
Why it sets in clay3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
170kcalsame
6 gproteinsame
0 gfibresame
50minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Milk1 litre, full cream
Sugar½ cup, divided
Water1 tbsp
Curd (plain yogurt, natural yoghurt)2 tbsp set curd, as starter

Method

6 steps
  1. 1Boil the milk and reduce on medium heat, stirring often, to about two thirds.
  2. 2In another pan, caramelise half the sugar with the water.
  3. 3Off the heat, carefully pour a ladle of hot milk into the caramel and stir. Tip it back into the milk with the rest of the sugar.
  4. 4Cool the milk until lukewarm, then whisk in the starter curd.
  5. 5Pour into a clay pot or bowls, cover and leave in a warm spot for 8 to 10 hours.
  6. 6Chill for 2 hours before serving.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Mishti doi: a bread or rice, a side, something to drink and something sweet.

A little snack Sabudana vada40 min
A little snack Falahari aloo chivda50 min
To drink Mango lassi10 min
To drink Panakam10 min
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