Mishti Doi | Bengali Sweet Dahi | Caramel Yogurt
Mishti Doi is the sweet Bengali Dahi made by adding caramelized sugar to reduced milk. This caramel Yogurt is simply a delight and is a favourite dessert in my home.
Equipment
- Earthern Pot or Steel Vessel (1/2 Litre capacity)
- Heavy-bottomed Vessel (1.5 litre capacity)
- Heavy-bottomed Pan
Ingredients
- 1 litre Full- fat Milk
- 3/4 Cup Sugar
- 2 tbsp Yogurt
Instructions
- Boil 1 litre full-fat milk till it reduces by one-third. Stir continuously to ensure it does not burn. Scrape the sides or the fat will settle there and char.
- Add 1/2 cup sugar and simmer till the milk reduces to about 1/2 litre. Stir continuously to ensure it does not burn.
- Turn the heat to low.
- To a heavy-bottomed pan, add 1/4 cup sugar and 2 tsp water.
- Over medium flame, cook the sugar till it caramelizes and turns golden brown.
- Add the caramelized sugar to the hot milk and mix well till the caramel dissolves in the milk and you have a dusky pink colour.
- Let the milk cool a bit till it is just above lukewarm.
- Beat the yogurt well and add to the warm milk. Mix well.
- If you have an earthern pot, transfer the milk to the pot and set aside for 10 to 12 hours so that the Mishti Doi sets. You can also wrap the pot in a thick bath towel to keep it warm.
- After the Mishti Doi has set, refrigerate it for 2 hours.
- Enjoy chilled Mishti Doi!
Notes
If you are using an earthen pot, ensure that it is bone dry. It will then absorb the excess water from the Mishti Doi helping it to set well and have a creamy texture.
Nutrition
Calories: 151 kcalCarbohydrates: 38 gProtein: 1 gFat: 1 gSaturated Fat: 1 gCholesterol: 1 mgSodium: 5 mgPotassium: 16 mgSugar: 38 gCalcium: 12 mg