Sweet curd (bengali misti doi). while the bengali mishti doi recipe is extremely simple, yet i would like to mention some tips and recommendations. firstly, always use thick full cream milk for this recipe otherwise the curd or yogurt would not be thick. secondly, i have added brown sugar in this recipe, alternatively you can use white. Mishti doi is a fermented sweet doi.it is very popular dessert throughout the country.its a type of yougurt which can b serve as a dessert also.its yummy. Mishti Doi is synonymous with Bengal in East India.
Misti doi is a Bengali sweet dish recipe.
The doi or curd is made with Jaggery and hence it gets a unique flavour.
Many people and kids specially do not like the smell of curd but in this recipe since the jaggery is added, it not only enhances the taste and flavour but enhances its nutritional value also.
You can cook Sweet curd (bengali misti doi) using 3 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sweet curd (bengali misti doi)
- Prepare 2 cups of full cream milk.
- It's 4 tbsp of sugar (adjust the quantity based on your taste).
- Prepare 2 tbsp of fresh plain curd.
Vind stockafbeeldingen in HD voor Traditional Bengali Misti Doi Sweet Curd en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Step wise Recipe for Mishti Doi to make rich, creamy & decadent sweet yogurt fermented in earthen pots. The sweetness is lent from lightly caramelised sugar.
Sweet curd (bengali misti doi) step by step
- In a pan, heat the milk, once boiled up, add 2 tbsp sugar and stir. Once sugar dissolves, switch off the flame, keep the milk aside to cool down little..
- In another pan, add 2 tbsp sugar. Keep on low flame and continuously stir until caramel is prepared. Switch off the flame..
- In a mixing bowl, beat the plain curd until get smooth texture..
- Once the milk is cooled down a bit (not completely). Using your finger, you can touch the milk. This is the correct time to add the caramel and beaten curd and mix really well to ensure no lumps are there..
- Transfer the mixture to mud pot (preferably), if not available use glass bowl or porcelain bowl. Now cover with aluminium foil and keep at warm place for 6-8 hours (or whole night) and then keep in refrigerator for another 4-5 hours..
- Your delicious misti doi is ready..
The traditional way of making Recipe for Mishti Doi is simple but time consuming. Rich, creamy and decadent sweet yogurt with a hint of. If you live in East India there is very little incentive in making sweet yoghurt (misti Traditionally mishti doi is set and served in unglazed earthen pot. Earthen pots make the curd thicker and creamier by gradual evaporation through its. Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd.
