mishti doi recipe

the best mishti doi recipe: mishti doi, or mithi dahi, or sweet yogurt, is possibly the most popular and beloved sweet dish in bengal, and arguably the state’s second most important culinary export after the roshogolla. mishti doi is an essential part of a bengali meal and is traditionally made for religious and festive occasions like durga puja, bengali new year (pohela baisakh), and weddings. plus, this easy mishti doi recipe, chilled, is a delicious way to beat the heat and is a perfect thirst-quencher in a hot and humid climate. although the misti doi recipe requires only three ingredients, and even though the process is fairly simple and hassle-free, you need patience to make this scrumptious sweet – it has a waiting time of around 12 hours for the yogurt to set. follow our simple and easy mishti doi recipe at home to whip up this delicious yogurt.

mishti doi is a simple dessert made with simple ingredients, but the result is heavenly sweetness in a bowl. sometimes date palm jaggery harvested in the winter (nolen gur) is the choice of sweetener, and this gives mishti doi a characteristic golden brown or reddish colour and smoky flavour. the pot is kept in a warm and dry place (kitchen cupboard, microwave oven) and at times swathed in cloth to ensure that the yogurt sets properly. watch our mishti doi recipe video for tips on making bangali mishti doi in a step by step tutorial. get the recipe for this classic bengali misti doi with all ingredients, preparation time & cooking method right here.

misthi means sweet and doi means yogurt, so in short, it can be called sweetened yogurt. the difference between normal yoghurt and mishti doi is that the first mishti doi is sweetened. that is the milk is reduced and thicken and then the sweetener and yoghurt are being added. as the milk is reduced it adds a nice rich and luxurious taste to the yoghurt. the earthen pots help in removing the excess moisture from the yoghurt and it is set nice and thick. another modified form of mishti doi is bhapa doi. so there is a difference between the two types of yoghurt and the way it is set. mishti doi is generally not flavoured, but some add cardamom to give it a nice flavour. the possibilities are endless. also, homemade yoghurt has that taste and after 3-4 days it has that sourness that is required in a lot of indian dishes. but, if you are living in a cold climate setting yoghurt is a difficult task. like using a blanket, or setting it up in the oven. it does set but at times the yoghurt becomes slimy as it takes long hours to set. i have made this mishti doi in instant pot and it was set perfectly and within time. i have also used evaporated milk tin, instead of reducing the milk to half on the stovetop.

of course, you can use normal milk and reduce it, but evaporated milk is the same and hence i preferred that. this was just to add some cream to the milk. added jaggery to it and mixed it. once the temperature of the milk has come down further, i.e something like lukewarm, and you are able to touch it with your finger, add in the yoghurt culture. i like to use a whisker to mix it properly and even incorporate some air in the mixture, which helps in setting up thick milk. rest i let it sit in the instant pot under yogurt mode for 8 hours. once done, i let it cool in the refrigerator to set it further. if you have any questions please ask in the comment section. also, would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #cookwithrenu on facebook, twitter, and @renunad on instagram. can i keep earthen pots in insta pot? i wasn’t sure if it can go or will it break ? i have read reviews on the use of instant pot. i must very soon purchase an instant pot for setting a perfect yoghurt. i look for healthy and tasty recipes like the above in blogs sites. this is on my to do list but always keep postponing it somehow.

how to make mishti doi 1. take 1 litre full fat milk in a heavy kadai or pan. 2. stir occasionally when the milk is getting heated. 3. then ingredients 3 cups milk 3/4 cup sugar 1 tablespoon curd (dahi / yogurt) , whisked 1 tablespoon water firstly, in a thick bottomed nonstick pan heat 3 cups of milk. stir occasionally, and get milk to boil. further add 2 tbsp of sugar and stir, people also search for, people also search for, mishti doi recipe with condensed milk, mishti doi recipe bong eats, mishti doi recipe with jaggery.

what is baked mishti doi. mishti doi is a traditional bengali dessert, commonly found in the indian state of west bengal and also bangladesh. it is a classic recipe which includes milk which is thickened and sweetened with either sugar, jaggery or date molasses and combined with yogurt. place a saucepan or kadhai on high heat. pour in milk, stir, and bring to a boil. reduce heat to medium. add 6 tablespoons sugar and stir vigorously to prevent homemade mishti doi / sweet yogurt in a large mixing bowl, add whole milk, evaporated milk and condensed milk . add the mixture to a saucepan, mishti doi is a classic bengali sweet made using milk, yogurt culture, and jaggery/sugar. misthi means sweet and doi means yogurt,, mishti doi ingredients, mishti doi recipe by sanjeev kapoor, mishti sweets recipe, instant mishti doi recipe, mishti doi recipe condensed milk microwave, mishti doi near me, mishti doi with milk powder, mishti doi in air fryer.

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