Strawberry flavour mishti doi. #mishtidoi #recipes #dessert #yoghurt Learn how to make mishti doi recipe at home. This mishti doi or bhapa doi recipe is very tasty and easy to make. Mishti doi recipe with step by step pics.
This mishti doi is quite delicately flavoured and mild sweet.
The creaminess is lesser because of less fat content.
The sweetness is mild and flavourful due to the palm sugar.
You can cook Strawberry flavour mishti doi using 4 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Strawberry flavour mishti doi
- You need 500 litre of milk.
- You need 2 tbsp of sugar.
- Prepare 1/3 cup of strawberry crush.
- It's 2 tbsp of hung curd.
I have never tried and I don't intent to either. Mishti Doi always is a proper dessert, sometimes served with a rasgulla dipped into it. Mishti doi is a traditional Bengali sweet that is usually prepared during most celebrations and festive seasons. The Bengali mishti doi is basically sweetened dahi and is prepared by fermenting thick milk and caramelized sugar syrup.
Strawberry flavour mishti doi instructions
- First put milk to boil., when it comes half add sugar.when milk comes to room temperature slightly warm then add strawberry crush and mix well..
- Second you have to put water steamer on gas stove on low flame of gas. Now make a mould ready. After that in milk mixer add curd and give a nice stir to the batter. Allow to steam until done..
The sweetened yoghurt is an easy procedure to follow and prepare. Laal Mishti Doi is a delight in itself. The sweet taste, the color and flavor from the earthen pots Mishti Doi - Bengali Sweet Baked Yogurt - Guest Post by Abida From The Red Lychee - Fatima Strawberry Shrikhand ( Strawberry Flavoured Yogurt). Original Indian Recipes by home makers. Made with Greek yogurt and a strawberry topping, it is super creamy and healthier than regular cheesecake! + 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.
