Mishti Doi / Caramelised Yogurt / Bengali Dessert / No steam No oven No pressure cook recipe

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lighter and suitable for lactose intolerance.

Pour curd in a cheese cloth to remove extra water. Keep it aside for 2 hours.

Heat milk. Keep boiling to make it little thick. Stir occasionally till reduce to 3 cups. Turn off heat. Keep it aside.

Heat a heavy bottom pan. Add 1/2 cup sugar on LOW FLAME. After few minutes, sugar will start changing its color & start melting. Keep the temperature low. Don’t stir with spoon. Slowly entire sugar will melt and turn into a golden brown syrup that is caramelised sugar.

Add 1 cup of thickened milk to caramelised sugar pan to make the milk sweet. Stir continuously till sugar dissolves completely. No lumps should be remained. Turn off heat.

Mix this sweet milk to the remaining thickened milk. Boil all together for 2-3 minutes. Turn off heat. Keep the milk aside to cool down a bit.

Check hung curd. Enough water is separated. Remove the water. Beat the hung curd to get smooth consistency. Add around 1 cup of WARM sweetened thick milk to the beaten curd. Once again beat curd & milk together. Gradually add all the milk to the curd mix. Whisk it to get frothy milk.

Take few clay pots. Pour warm milk to each pot. Cover the pots with silver foil tightly so that no air can enter.

Keep it at warm place to set the curd. It may vary from 8 to 16 hours to set the curd.

Check after 8 hours: Remove foil from the pots, check if it is set. Decorate with dry fruits (optional) or can little sprinkle green cardamom powder. Keep it in the refrigerator to set more firm. Serve chilled as & when required.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens