Mishti Doi

Mishti doi is a fermented sweet doi originating from Bogra District in Bangladesh and a very popular dessert throughout the country. It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is made with milk and sugar/jaggery.

Ingredients : 1 ltr full fat milk 1 cup sugar/Jaggery 1 table spoon of yogurt 1/2 water. Step - 1 Start with heavy bottom kadahi / pan on the heat. Add full cream milk and let it warm on medium flame. Add one part of sugar into the milk and rest 1/3 part of sugar keep aside. Let it dissolve into the milk while milk comes to boil. Let allow the milk continue boiling in low medium flame until it reduces by half. Then it comes half take it out from stove. Step - 2 Take a pan on low flame and add reserved sugar and add two table spoon of water. After some time you will notice the sugar colour is changing into brown colour it means its caramelising. Same steps with jaggery. When you get light golden brown colour in sugar take it off from stove. Add two table spoon of water and whisk. Then add hot milk into caramel and whisk it properly. Step - 3 Let the milk cool slightly. Add a full spoon of whisk yogurt into the milk and mix it properly. Now take a earthen pot or if you dont have any earthenware you can take any utensil. Pour all the milk into the pot cover it well and keep the pot any warm place for 1-2 hours. When it set store the Misthi Doi into the refrigerator for for an hour. Its ready to serve. Enjoy 😊