When in Calcutta it’s impossible to miss the sight of Mishti Doi, in Sweet shops, firm and well set in earthen pots. Mishti Doi or simply sweet curd is synonymous with the Bengali culture. It’s one of their most popular desserts and is surprisingly easy to make. I had 2 cups of it at one go on my recent trip to Calcutta and enjoyed every bit of its creamy, soft, luscious texture. After returning home I had to try it out. And the recipe too is straight from the horse’s mouth- the shopkeeper from where I bought it.
- 1 liter full cream/ whole milk
- 2-3 tbsp yogurt
- 250 gm sugar
- In a heavy-bottomed pan, boil the milk on a medium flame till it is reduced to half its original quantity. Stir continuously to prevent the milk from burning. When done, cool the milk till it is just lukewarm.
- In another pan, melt the sugar over a low flame. Allow the sugar to caramelize (till it turns brown).
- Remove the sugar from the heat when done and add the reduced milk to this caramelized sugar and mix well to blend.
- When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
- Pour into the desired container/mould and let it set.
- When the Mishti Doi has set and is firm, chill for a few hours and serve.
Preparation time: ½ hour
Serves: 2 (depending on appetite)