Misti Doi, a traditional Bengali dessert, is a creamy and sweet yogurt delicacy cherished for its unique texture and taste. It is made by caramelizing sugar in milk before fermenting it with yogurt cultures, giving it a distinctively rich flavor. Bengalis consider it a quintessential part of their cuisine, often served at celebrations and festivals.
The taste of Misti Doi is creamy, slightly tangy, and notably sweet due to the caramelization of sugar, offering a delightful contrast of flavors.
Misti Doi is particularly famous in West Bengal and Bangladesh, where it is enjoyed not only for its taste but also for its digestive benefits. Yogurt-based desserts like Misti Doi are known for aiding digestion and providing probiotics that promote gut health. Its cooling properties make it a popular choice during warmer months.
Experience the indulgence of Misti Doi, a beloved treat that captures the essence of Bengali culinary tradition.”
This introduction covers the origin, taste, popularity, and potential benefits of Misti Doi in a straightforward manner.
Author: snekutales
Total Energy, kcal :185
Total fat ,g : 4.60
Total carbohydrate : 25/20g
Added sugar ,g : 0
Ingredients:
*1 liter full-fat milk
*200 grams sugar (adjust to taste)
*2 tablespoons yogurt (as a starter
culture)
Instructions:
1.Prepare the Milk Mixture:
*Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
*Once the milk starts boiling, reduce the heat to low and simmer, stirring occasionally, until the volume reduces to about half. This process can take around 30-40 minutes. Stirring prevents the milk from sticking to the bottom of the pan.
2.Caramelize the Sugar:
*In a separate pan, heat the sugar over medium-low heat until it melts and turns a golden brown color. Be careful not to burn the sugar.
3.Mix Milk and Caramelized Sugar:
Once the sugar has caramelized, carefully pour it into the reduced milk mixture. Stir well to combine. The caramelized sugar will give the Misti Doi its characteristic sweet taste and creamy color.
4.Cool Down:
Allow the mixture to cool until it is just warm to the touch (around 40-45°C or 100-110°F).
5.Add Yogurt Starter:
*In a small bowl, mix 2 tablespoons of yogurt with a few tablespoons of the warm milk-sugar mixture until smooth.
*Add this yogurt mixture back into the remaining warm milk mixture and stir well to combine.
6.Set Aside to Ferment:
*Pour the mixture into individual earthenware pots (or any clean, heatproof containers).
*Cover the pots with a clean cloth or lids and place them in a warm, draft-free place to ferment. This can take anywhere from 6 to 12 hours, depending on the ambient temperature. The longer it ferments, the tangier it will become.
7.Chill and Serve:
*Once set, refrigerate the Misti Doi for a few hours or overnight to chill.
*Serve chilled as a delightful dessert or sweet treat.
Tips:
Use full-fat milk for a richer texture and taste.
Ensure the caramelized sugar is added to the milk mixture when it is warm to prevent the sugar from solidifying.
Use earthenware pots if possible, as they help in maintaining the right temperature for fermentation.
This recipe captures the essence of traditional Bengali Misti Doi, ensuring a creamy, sweet, and indulgent dessert that is perfect for any occasion.
