Bengali Recipe - Misti Doi ??

Hi all,

Can someone give me authentic home-made recipe for 'Misti Doi' (Sweetened Curd)?

Thank you

Cheers
Jenz

Jenz,

I am sharing all the recipes I know. Authentic or not- well, if it tastes good, we gobble it up.

First one is really simple. Boil milk and allow to thicken a little. Don't make it too thick as for payasam. Add caramalised sugar or plain sugar. (Bengalis use a special gur, caramalised sugar gives a near similar taste). Dissolve all sugar. Cool till luke warm. Add yogurt culture. Set in mud pots (preferably, not mandatory). Some like it to stay out till it becomes a little sour, just a hint of sourness to balance the sweet. This is a personal taste. Chill and serve with rosgolla.

Generally, fragrances are not added.But you may choose to add rose water or kewra essence or saffron or cardamom powder, if you wish.

There is a second method which I made ten years back. It is really yummy. My aunt conducts cookery classes in London and she showed me how to make this. It is orange flavoured mishti doi. I will ask her for the recipe. If she sends it over, I will post it. She just had surgery on her right hand, so, lets hope she can type this out.This is a baked version and is really delicious.

Hi Vidya

Thanks. Will try out and see how it turns out!

Btw, I managed to find a shop in Chennai where I can buy Misti Doi....and yes i bought and ate too....hahaha...

Cheers
Jenz

Hi friend,
First of all I am not bengali but have eaten a very nice dish at my friend's place....

Mix fresh curd + Milkmaid in 1:1 proportion & mix it very nice...put in a tiffin box and steam it in cooker without whistle (just like we use for idli) for 15min...

U can added some pistachos and cashew for garnishing

Cutekid,

Yeah, that is Bhapa Dahi- steamed sweetened curd. Is so yummy! Thanks for reminding me of that. And my thoughts wander on to more sweet Bengali delights like aamsher kheer which I hope to make for my husband soon with home grown mangoes.

Jenz,

I got the recipe from my cousin (aunt still unable to type). He is 17 and says that his mom's orange flavoured mishti doi is the best and so simple, that he can make it. Try at your own risk----- my cousin is a wierdo - being 17 years and half Brit---

Hung curd/Greek yogurt - 500 ml
Warm milk- 200 ml
Sugar(powdered)- 7 full tblespoons
Evaporated milk (Carnation or any other)- one medium tin
Orange rind- half teaspoon
Orange juice/concentrate (not essence)- 1 to 2 teaspoons ( flavour gently to taste)

Dissolve all sugar in the one cup warm milk. Mix all ingredients at room temperature. Pre heat oven to 200 deg celcius. Pour mix in a shallow baking disn and cover with foil. Switch off oven. Leave overnight in warm oven. Remove next morning and chill. Serve with rosgolla.

A few tips. Make late at night by say 11pm and remove early morning by 6am. You may need one or two trials before you get this perfect. If properly done, it will be one smooth, silky, pale orange curd. If not right, it will be curdled with whey and paneer.You will figure out when you see it.The perfect mishti doi (baked) should not have any extra water oozing.

I will recommend this, even if you need a couple fo trials. I made it with my aunt's guidance about ten years back and the taste lingers in my mind.

Goodluck!

Hi Vidya

Thanks for that recipe. I will try it.

But now I am stuck with two attempts of Misti Doi .....the curd is not getting set at all. It is all remaining as liquid.
Any idea what might be wrong? Something to do with temperature?

Cheers
Jenz