My children prefer any sweet using jaggery, I saw your video today and just loved it. I love doi mishti. Can we use jaggery in this recipe instead of sugar? Please advice.❤️
I had this once when I went to Kolkata, and then Mother's dairy Mishti doi. In USA I used to crave for it at times, saw this recipe and tried at home, very simple and tasted .... WOW ! thanks Rimly:)
Rimli, I never tasted Mishti doi but my mouth was watering looking at the traditional way you did it. Will surely try but Ottawa Canada has limited Indian stores. Have to go to Brampton to get those pots. Hmmm.... will try in glass bowl. Thanks for sharing your great presentation.
@@komalt297 When trying to caramelize sugar, the ground rule is ☝🏽 it should always on a low flame so that you can control at your desired brown color and won't alter the taste 🤷🏽♂️
I am from Kolkata and simply adore an miss the mishti doi from Ganguram and a couple of other places. Here in the NJ/NY area I have tried it from a shop in Queens it wasn't satisfactory. Is this video made in the USA, can I use brown granulated sugar? In Bengal during the winter months 'nolen gur' is used, will date palm sugar, or jaggery yield better taste, if I can get it?
Yes both powdered or grated jaggery and brown sugar will work for this. Try with palm sugar if unable to find nolen gur, it adds nice after taste to mishti doi :)
@@RimliDey Thanks Rimli....once I find a clay bowl, I will try this and post my experience. Though...I am quite lazy and wish that I could just buy it somewhere. You don't happen to be n NJ...? LOL!
Mr Bijon Nag of Indian Fine Blank Ltd from Kolkata introduced this wonderful sweet from Bengal to us in 1970’s when I was a 10 yo kid in Delhi.We’ve tried and tried to replicate the process but unsuccessful . Now I truly know how it is actually made ! Thank You for uploading 🙏🏼
No plastic container will not work for this recipe. I've used ceramic or earthen pots only. You may try stainless steel tiffin box though I've never used before
Great mishti doi video. One reason for dislike could be that even before the video starts there's a long and flashing intro to like and subscribe. It can be an immediate turnoff, and people might just dislike and leave, without even watching the video. I often feel that vloggers should just let viewers decide all that after watching instead of starting with request to like and subscribe.
hey, i was trying to make this and you said to use 1/2 cup yogurt but you seem to have way more yogurt than you said. are you sure you really used 1/2 a cup of yogurt? when i used half a cup there was barely any yogurt after i sieved it.
i ended up making this and it never set even after leaving it for more than 24 hours. i was disappointed with this recipe even though i made sure to follow every single step. it just turned out liquidy and i had to throw it away
Your base yogurt had too much water I think it was curd instead of yogurt. If you use too little yogurt in mentioned amount of milk nothing can help to to form yogurt. Use thick full fat yogurt and milk next time. This is a very basic and most common recipe of Mishti Doi which has been followed by generations in Bengali households. I'm following this particular recipe for more than 10 years :) Hope this will help you to get your yogurt correct next time :)
First wash the earthen pot with tap water, scrub with coconut scrubber or any natural scrubber. Submerge the pot in water for one day. Next day repeat the whole process and submerge again for another day. On third day discard water and wash thoroughly sun dry the pot. Once dried apply some coconut oil or ghee on both side of the pan and let it absorb. Now your earthen pot is ready to use. Hope this will help you :)
thank you! second gen bangladeshi kid here. i will give this a try! suggestion: could you post the recipe in weights instead of volumes so that we can copy exactly? my sugar granules are different from yours, for example. in any case, this is simpler than i thought it would be. now to find a vessel...
@@RimliDey again thank you so much... please upload some more sweet dish recipes which we would like to make for the pleasure of Sri Jaggannath, Sri Baldev and Subhadra Maiyya..... :-)
Add milk at room temperature to caramel. Be careful milk can ooze out once it get in touch with hot caramel. Milk should be lukewarm while you are adding the yogurt.
I have mixed curd in warm milk by 5pm with the same process but it was still liquid around 3am then I kept in fridge and saw on 7 am it was jelly like I think it's done
Hi Rimli, I tried mishti doi recepie ditto, how ever the liquid remained liquid even till next day afternoon. I am sure temperature is not a problem coz I make curd with same milk and it works fine. Appreciate your suggestions if any?
If you make curd in same way it shouldn't be a problem as you are adding just sugar nothing less in this case. Do one thing next time skip the caramel part and add sugar directly in milk while boiling. This way you will be sure the problem is not from sugar either :)
@@RimliDey Same problem happened with me . I will try not to take out all the water from the curd. I am sure it will resolve this issue and mishti doi will set properly
@@RimliDey Thanks. I normally use A2 unpasteurized milk. So I guess it will be better if I boil the milk first, allow it to cool and then boil once more along with caramelized sugar.
Hi I'm🇲🇾, even they are multi races including Bengali in 🇲🇾 but never tried before, just 3 ingredients in your desert but I know it's tasty, sure keep this recipe n hope to try more Bengali dishes, 🤗👍
Have tried making Misti Doi in earthen pot and the curd formed as you have described. I have noticed that there are granules and sour effect in Misti Doi. Can you tell me the reasons. I have used 1 litre of full fat milk Amul milk with 100 grams of Curd and around 150-200 grams of sugar.
Your base yogurt wasn't whisked enough and the milk was slightly on warmer side so tiny particles of yogurt and milk was formed. Whisk the yogurt well before adding the milk and add milk little by litte to ensure there is no lumps and milk is not getting curdled. Hope this will help you :)
