Practical Method to Producing 5-Star Sweet curd (bengali misti doi)
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To make an unforgettable Sweet curd (bengali misti doi), here are the components needed:
- Take 2 cups of full cream milk.
- Use 4 tbsp of sugar (adjust the quantity based on your taste).
- Take 2 tbsp of fresh plain curd.
After readying the components, next you are good to cook your appetizing Sweet curd (bengali misti doi) by following the instructions below:
- 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..
Mishti Doi tastes great but is amazingly simple to make! 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 reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd. Misti doi is an inseparable part of all festivals in I have tried out mishti dahi in Bangalore too, but here it's sold in plastic containers.
Recipe : Sweet curd (bengali misti doi)
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