Mishti Doi Bengali delicacy | Glutenfreewhisk
The first recipe that I want to share is a very simple one with just a few ingredients and taste heavenly. Mishti Doi have evolved a lot over the years with lots of variations that are added to the dish. Maybe you have tried the dish, maybe you haven't. But I am sure you must have tried the flavored curd that you get in the market easily which contains a number of artificial agents added to it, but today I will tell you how to make this simple dessert without any artificial agents and with three variations with their images.
Hope you will try and enjoy this amazingly delicious dessert.
Hope you will try and enjoy this amazingly delicious dessert.
Check the full recipe on YouTube (Gluten_free_whisk) - Mishti Doi
THE RECIPE:
Preparation time: 10 mins
Cooking time: 15-20 mins
Serves: 4
Ingredients:
250 gms thick Curd
(If you curd is not thick and have some water hang the curd in a muslin cloth overnight and then use the hung curd)
175 gms condensed milk
1 teaspoon Vanilla essence
1 teaspoon green cardamom, powdered
Method:
THE RECIPE:
Preparation time: 10 mins
Cooking time: 15-20 mins
Serves: 4
Ingredients:
250 gms thick Curd
(If you curd is not thick and have some water hang the curd in a muslin cloth overnight and then use the hung curd)
175 gms condensed milk
1 teaspoon Vanilla essence
1 teaspoon green cardamom, powdered
Method:
- Preheat the oven at 170-180 C.
- Take the curd in a bowl, add the condensed milk to it and mix it well.
- Now add the vanilla essence and cardamom powder. Give the mixture another gentle mix and pour the liquid in separate small bowl that are oven proof.
- Cook this in the oven for 15 mins. Switch the oven off. Allow it to cool for another 5 mins in the oven itself.
- Remove the bowls from oven and cool them in refrigerator for 1 hour.
- Serve straight from the refrigerate.
NOTE:
The variations that I mentioned can be
- You can replace the cardamom with cinnamon powder and rest of the recipe is same.
- Reduce the condensed milk to 100 gms or 75 gms and cover the remaining amount by add jaggery. For this all the ingredients have to be at room temperature and not cold or chilled. The jaggery has to be melted in low flame in a non-stick pan and then added to the curd. The stirring and mixing of all the ingredients have to be constant and quick. You can choose not to add cinnamon or cardamon also.
