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Mishti doi recipe ; How to make mishti doi

 Ingredients for Mishti Doi

Milk                       3 cup(750ml)

Curd                       1/2 cup

Sugar                      1 cup

How to make mishti doi

Take a 1 cup of plain curd, we strain water from curd. ( You may use ready made hung curd instead) and skip this step strain the curd with help of a cottan cloth. Put cloth on a bowl/ pan add curd on it. Hold the cloth from edges and squeeze out the water as shown. We have hang this curd for 15-20 minutes. Ensure that water is completely squeezed out.

(You may use this water to make dough, it helps make soft). I am hanging this curd on top, hang it at a clean place. Switch on the flame and heat a pan and add 1/2 cup of sugar in a pan. Cook it on medium flame till the time sugar becomes brown.( Do not add water) Sugar will start melting first then it will turn brown. 

This process takes, 4-5 minutes. As you can see sugar has melted and it;s colour has started changing. This process makes mishti dois color tempting and its taste amazing add 1 cup of boiled milk later, but mix properly first add remaining milk, i an using 750 ml milk ( 3 cups).

Add a 1/2 cup sugar more, we had added 1/2 cup sugar earlier. All together we are using 1 cup sugar and 750 ml milk. Don;t worry if there are lumps after adding milk, it will dissolve once milk boils. Cook it on low flame for 10-12 minutes. As you can see, sugar has completely dissolved. Boil it till milk has turned slightly darker and
its quantity has reduced.

As you can see, milk quantity has reduced and it is turning thick. Boil it for 10-12 minutes on low flame. It has been 12 minutes milk had turned slightly darker and its quantity has reduced.Switch off the flame now keep the consistency of the milk as shown here switch off the flame and let it cool down till it has. Become lukewarm. Put the hung curd in a bowl and mix it properly with whisker.

Whisker hung curd, till it turns smooth. It will look similar to cream cheese add caramelized milk now add little milk at a time and mishti doi will he smooth. Repeat the process. Mishti doi is made both with sugar or jaggery . I am making this with sugar add remaining milk and mix now our milk mixture is ready, 

It will turn thicker as it cools. As you can see it has started turning thicker. We will set this curd now, i am using earthen cup ( kulhad) curd sets better is earthen pot. Cover it with aluminum foil. ( If earthen pot not available you may use stell pot as well.

Cover it and keep it at a warm place. You may cover it with  towel to help it set faster will let it set overnight. Next day removing the cover it is set properly. May consume it at this stage. There is an optional step which significantly enhences its taste and texture. I strongly recommand this optional process curd is set but a little soft . To make its taste texture same as shops, we will take it for 10 minutes baking will set it properly and its flavor will improve.

Take a kadhai or cooker and keep a stand at its centre. we will have to baking cake put the pots on the stand, keep the nots covered. Cover it and bake it for 10 minutes on medium flame. Don't cook it for more than 10 minutes. After 10 minutes switch off the flame and let it cool down. Remove the lid to help it cool faster.

Once it has cooled down, We will put these in refrigerator for 1 hour. This is final process, curd taste latter when it is cold pitting this in freeze will enhance it texture. I am keeping it in fridge for 1 hour. I am taking it out from freeze after 1 hour. Let us check it mishti doi is ready. It is set properly and is ready to serve. You may store it in freeze and consume it for up to 3 days.

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