Loos like custard, melts in the mouth like butter. A bengali's lunch or dinner is never complete without misti doi / mitha dahi / sweet curd (yogurt) and rasagulla. Misti Dahi is a must have sweet dish for bengalis. Not only bengalis but many of us like eating misti dahi.
Misti Doi is readily available in sweet shops and bakery all over the state of West Bengal, it is also found in other states of India. Specially the states which are close to West Bengal and some of the northern as well as western states of India has also adopted this sweet dish.
A delicacy within itself, Misti Doi or Mitha Dahi dates back to the era of British raj in India and today it is also considered very auspicious to have Sweet Curd or sweet yogurt before one leaves for a good work or journey.
Thus today I wanted to share the recipe of Mistha Dahi / Misti Doi / Sweet Curd or Yogurt with all my friends. It's super easy and quick to make, Let's Begin............
- Take 125 ml (1/2 cup) plain yogurt (dahi / tok doi)
Stain it using a strainer or a muslin cloth to discard excess water from the curd. (Very important, as this will give the dahi more thickness and the sweet yogurt would be more creamy)
- Take 5 to 6 tbsp Sugar
Heat a pan, cook the sugar for 4 to 5 minutes on medium flame while stirring continuously. The sugar will melt and turn into caramel, switch off the gas to avoid burning the caramel.
- Take 1 ltr milk
- First, Add 1/4 cup of milk to the caramel and stir vigorously
The mixture will start boiling and then slow down
- Add rest of the milk
Keep stirring to mix the milk and caramel together
- Boil it for 1 to 2 minutes on high flame, then cook it for 12 to 15 minutes on low flame, keep stirring in intervals to avoid burning.
- Reduce the milk to half ( 1 ltr should become 500 ml)
- Let it rest and cool down (should be luke warm)
While the milk is cooling down
- Take a bowl, put the yogurt in the bowl
Whisk the curd to form a very smooth, creamy and fine paste
Add the cooked, luke warm milk slowly, little by little to the curd and keep stirring or whisking
When the whole milk is added to the dahi and miked evenly
Take out the yogurt mixture and put in earthen pots a.k.a kulhad or clay pots or shikora (best to set up Misti Dahi)
- Cover the pot with a tight lid or aluminum foil
- Wrap the earthen pot with a thick towel
Pre Heat a large pan, with a metal stand inside, closed with a lid
Heat the pan for 6 to 7 minutes on medium flame
Put the wrapped sweet curd clay pot inside and cook for (1 hr) an hour on low flame
After an hour of cooking take out the clay pot and let it rest and cool down to room temperature
Once cooled to room temperature then refrigerate it for minimum two hours (2 hrs)
Misti Doi, Mitha Dahi, Sweet Curd / Yogurt is now ready.
You can top it up with some almonds and pistachio (optional)
Let me know how it came out and tasted, in the COMMENT section.
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