Mishti Doi

Ingredients:

Method:

1. Boil the Milk:
   • In a Vardaan Cookware’s Stainless Steel saucepan, bring the full-fat milk to a boil over medium heat.
   • Reduce the heat to low and simmer, stirring occasionally, until the milk reduces to about half its original volume. This should take around 30-40 minutes.
2. Prepare the Jaggery Syrup:
   • While the milk is simmering, grate or chop the jaggery into small pieces.
   • In a separate  Vardaan Cookware’s Stainless Steel saucepan, add the jaggery and a few tablespoons of water. Heat on low until the jaggery melts completely, forming a syrup. Be careful not to overheat to prevent caramelization. Once melted, set aside to cool slightly.
3. Combine Milk and Jaggery:
   • Once the milk has reduced, allow it to cool until it is warm (not hot). This is important to prevent curdling when adding the yogurt.
   • Gradually add the jaggery syrup to the reduced milk, stirring continuously to mix well. If using cardamom powder, add it now for extra flavor.
4. Add Yogurt Starter:
   • Once the milk and jaggery mixture is lukewarm, add the plain yogurt and mix thoroughly to ensure it is evenly distributed.
5. Ferment the Mixture:
   • Pour the mixture into a Vardaan Cookware’s casserole or individual Vardaan Cookware’s Stainless Steel storage containers.
   • Cover and let it sit in a warm place for 6-8 hours, or overnight, until it sets into a thick, creamy yogurt. The fermentation process will vary depending on the room temperature.
6. Chill and Serve:
   • Once set, refrigerate the Mishti Doi for a few hours before serving.
   • Garnish with sliced almonds or pistachios if desired.

Storage:

• Store the Mishti Doi in the refrigerator for up to 3-4 days.

This traditional Bengali dessert, Mishti Doi, is a sweet and creamy yoghurt treat perfect for any occasion. Enjoy the rich flavor of jaggery combined with the smoothness of homemade yoghurt!