Mishti doi
A simple and delicious 3 ingredient Bangladeshi dessert.
Equipment
- 4 Clay cups/ clay pots aluminum cups/plastic cups work just fine.
Ingredients
- 1 litre full cream milk. evaporated milk can be used too.
- 6-8 tbsp sugar Date molasses, and jaggery syrup work just fine. same level of sweetness, must be added once the milk mixture is cooled down.
- 2 cups full-fat Greek yogurt/ natural hung curd
Instructions
- Boil the milk till it's half and has a thicker consistency.
- In a pan add sugar and water and cook until bright amber color.
- Now add the milk mixture to the sugar and mix well.
- cook for another 5-10minutes. stir continuously.
- if you're using jaggery/ date molasses it's ideal to add them into the milk mixture once it has cooled down.
- In a bowl add the hung card and whisk until smooth. now add the milk and sugar mixture to the bowl a little at a time ensuring a smooth consistency.
- once everything is smooth and well combined, put it through a strainer and pour it into your clay pots/earthware.
- Additionally, you can brush some more yogurt around and inside the clay pots.you can also add a pinch of cardamom at this point but it's optional.
- cover the pots with foil and set them for at least 8-10 hours in the warmest place in your house. It could be a sunny window space, or inside a warm oven, or next to a warm stove.
- You can also save time by baking them in the oven at 90'c for 1 hour then turning the heat off and setting them for a few more hours in the oven before transferring them into the fridge overnight.
- once they're set and chilled in the fridge you can serve them with some mishti or as it is.
- PS; you can also brûlée it with some sugar on top using a blow torch only if you feel fancy and wanna create a fun experience for your guests.