Misti Doi ( literally means sweetened curd) is the most popular dessert in Bengali cuisine. Mostly prepared during summer season , this dessert is the finale of a delicious lunch. Traditionally, doi is prepared in an earthen pot to obtain right temperature and preventing any metallic contact with it. The best part is that not only it is delicious to taste but it is easy on the stomach as well.
Not to mention that it acts as a catalyst to digest the lunch that one had. However, I like it best during evening time with puffed rice.If you aks me I would say everybody should have it once, and its thick luscious taste will make you have it again ! Trust me friends, it tastes great. So here goes....
1 ltr Full cream milk
3 tbsp Sugar
3 tbsp DemeraraSugar
2 tbsp plain Yogurt (should have Active Bacterial Culture)
4 Earthen pots
Heat milk in a heavy bottomed pan, stir continiously. After the first boil, add sugar and keep stirring, boil until the amount is reduced to half. By this time milk will be thick and light brown in color. Remove from pan and let it cool down for 5-10 minutes. In another pan melt 3 tbsp demerara sugar with 1 tbsp water and keep stirring. Keep an eagle's eye on this, allow it to turn light brown in color,caramel is ready to be added in milk for light brown color of sweetened curd. Add this caramel to the milk and mix thoroughly. Keep this back on heat for 5 more minutes. Now let this cool down to room temperature, add curd and stir just once. Pour this liquid into the earthen pots, cover and keep them in warm place to set. In between do not move the pots while the fermenting process, it is done to to prevent the breaking up of curd. Leave these pots for overnight (minimum 10 hours) and then you can keep them in fridge to enjoy chilled lal doi.
User Comments & Tips:
- It is said that Buffalo's milk is best for this mishti doi as it is heavier.
- Before adding yogurt to the milk, make sure milk is just warm, hot milk will kill the active bacteria and you will end up with a watery milk !! So to set the doi check the milk temperature on the back of your palm.
- Patience is the key for this lal doi as it has sugar in it so it takes longer time to set the curd.
- I have used demerara sugar mainly for the color mainly, you can easily replace it with normal sugar.
- If you don't have earthen pots, ceramic pots are also good option but certainly not in an aluminium vessel !!