mishti doi | how to make caremalize curd

mishti doi

About Mishti doi

Mishti Doi is a traditional Bengali sweet dish made by caramelizing sugar. It tastes absolutely delightful and has an amazing flavor. To prepare Mishti Doi, milk is boiled and reduced to half. Then sugar is caramelized, and the reduced milk is mixed with it. The mixture is then left to ferment, creating this delicious dessert.

In just a few hours, sweet yogurt or Mishti Doi is ready. Instead of white sugar, you can also use brown sugar to make it. Before writing this blog, I had never made the Mishti Doi recipe, but I had read about it and knew it was a famous Bengali sweet dish. However, when I made this recipe for the first time…

…I loved it so much the first time that now I make it every time. We all enjoy sweet yogurt, but making and eating Mishti Doi is a unique delight. And when Mishti Doi is served in an earthen pot, its taste becomes even more extraordinary.

Subtitle

About Mishti doi

Ingredients

How to make Mishti doi

Tips and FAQ

Ingredients

Milk – 250 ml
Sugar – 4-5 teaspoons
Yogurt – 2 tablespoons
Cardamom powder

How to make Mishti doi

To make Mishti Doi, start by caramelizing the sugar. Once the sugar is nicely caramelized, add milk to it. Keep stirring continuously. Gradually, the caramelized sugar will mix with the milk and change its color to a light brown. Stir the milk on low heat. Once the milk starts boiling, add cardamom powder. Turn off the flame and let the milk cool until it is lukewarm—enough that you can dip your finger in without it feeling hot. Pour the milk into an earthen pot, cover it, and let it ferment. After a few hours, your Mishti Doi will be ready to enjoy.

Tips and FAQ

How to Caramelize Sugar?

To caramelize sugar, take a non-stick pan and add the sugar to it. Let the sugar melt over low heat. During this process, avoid stirring the sugar with a spatula. Once the sugar has completely melted and turned golden brown, add the milk. While adding milk, the caramelized sugar might harden initially, but keep stirring continuously. The hardened sugar will gradually melt into the milk, giving it a smooth consistency.

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