Mishti Doi

Ingredients

• 1 litre full-fat milk

• ½ cup sugar — adjust according to how sweet you like it

• 2 tablespoons plain curd / yogurt — at room temperature

• 1–2 tablespoons water

Process

• Take a heavy-bottomed pot and add 1 litre full-fat milk.

• Bring the milk to a boil.

• Once it starts boiling, reduce the heat and let the milk simmer.

• Keep stirring occasionally so the milk doesn't stick to the bottom.

• Continue simmering until the milk reduces to roughly ⅔ of its original quantity. This makes the Mishti Doi thick and creamy.

• While the milk is reducing, take another small pan and add the sugar.

• Add 1–2 tablespoons of water and heat it on low to medium heat.

• Let the sugar melt and slowly caramelise until it becomes a deep golden-brown colour.

• Carefully add a little of the hot reduced milk to the caramelised sugar. Be careful here because it can bubble and splutter.

• Mix well until the caramel completely dissolves into the milk.

• Add the caramelised sugar mixture back into the remaining milk and mix properly.

• Switch off the heat and let the milk cool down until it becomes warm, not hot.

• Add the plain curd and mix gently until it is completely incorporated.

• Pour the mixture into earthen clay pots, small bowls, or your preferred setting container.

• Cover lightly and keep it in a warm, undisturbed place for 6–8 hours, or preferably overnight.

• Once the Mishti Doi has set, refrigerate it for at least 2–3 hours before serving.

Voilà! Your Bengali Mishti Doi is ready. 🍮

A couple of important points:

• Don't add the curd while the milk is hot. High heat can kill the cultures and prevent the doi from setting properly.

• For that classic Bengali flavour, don't skip the caramelised sugar. It gives the Mishti Doi its beautiful colour and characteristic caramel taste.

• An earthen pot is traditionally preferred because it helps absorb excess moisture and gives the doi a thicker texture.