mishti doi recipe | traditional mishti doi | Bengali mishti dahi  

For Mishti Doi
2 1/4 cups full fat milk
1/4 cup milk powder
1/3 cup sugar
3 tbsp hung curds (chakka dahi)
For mishti doi
To make mishti doi, in a small bowl whisk the hung curd and keep aside.
In a deep no-stick pan, add sugar and caramelize it, it will take approx. 5 minutes.
Add ½ cup milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Now add the remaining milk and milk powder, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Switch off the flame and keep aside to cool slightly.
Meanwhile apply little thick whisked curd along the sides of the earthen pot using a brush.
Once slightly cooled, add the whisked curd and whisk well.
Now transfer the mishti doi mixture into an earthen pot and cover it completely using an aluminum foil after which also cover with a cloth.
Allow it to rest in a warm place for about 10 to 12 hours, then refrigerate for 1 hour.
Serve the mishti doi chilled.
tips to make mishti doi
You can also cow milk to make mishti doi but full fat buffalo milk makes the mishti doi thick, creamy and luscious.
Do not open or touch the clay pot in between resting time otherwise the dahi will not set properly.
Instead of clay pot you can other vessel to set mishti doi.
Instead of sugar you can use jaggery to make mishti doi.
In summer mishti doi can set within 7-8 hours but in winters it takes about 10-12 hours to set, that’s the reason to rest it in a warm place like cupboard or oven.
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