Mishti Doi aka sweetened curd.. a very famous dessert and loved by everyone throughout the country. Who does not know about this curd?? But it’s originated from West Bengal… have relished it a lots 😋😋. Childhood memories 😇.
If you are conscious about your health, have this mishti doi about a cup everyday. A very perfect probiotic, packed up with protein and iron too. Protein we consume anyways regularly but iron consumption is not sure and certain through our daily diet. So eat jaggery as much as you can💪🏻. This pink yogurt is best if eaten a day later. Much more creamier.
Not a very long post.. simple food.. simple recipe.. Make it simple😁. Simple because only 2 ingredients have been used as main one and lil bit of curd to set. No condensed milk used or any other fancy ingredient. This gives your mishti doi a very very traditional remark.
This recipe yields 6 kulhars… or ramekins or about 750 ml approximately of curd.
1 ltr of full fat milk.. I preferred cow’s milk
6 tbsp jaggery powder
1 tbsp of thick yogurt or curd
Take milk in a vessel and give a boil. Now switch the flame of your gas stove at minimum and keep it boiling till it reduces by 20%.
As it reduced, add jaggery powder. Keep boiling until jaggery melts. About for 2 minutes.
Switch off the flame and let it come to lukewarm stage. Now the point here should be noted… to set curd we require warmth for the bacteria to multiply. So it is lil bit of cold in Pune now. Hence I preheated by microwave for 3-4 minutes at 180° c. Switched it off.
Now add 1 tbsp of thick curd into your jaggery infused milk. Give a good stir.
Transfer the milk into kulhars or ramekins or into simple bowls. Place the bowls in switched off microwave and let it set for 5-6 hours max. Just see if they are set. If not, leave for more couple of hours or minutes.
As they are set, remove the bowls and transfer them all in your refrigerator. Let the curd gets chilled.
Add some jaggery and rose petals on top and serve.