Mishti Doi Bengali delicacy | Glutenfreewhisk

The first recipe that I want post on my website and share with everyone is a very simple one with just a few ingredients and taste heavenly. Mishti Doi, a super creamy, melt in mouth sweetness that is one of the best rated sweet dishes in Indian desserts. This dish is like an emotion to many people. In Bengali culture this sweet dish with many other famous sweet dishes is a part of every celebration or happiness. It is even enjoyed just like that on a regular basis at a local sweet shop. It is that good.

Some people make it in earthen pot using the method of how we set our own curd using our own inoculum. Some people steam it and some bake it. Mishti Doi or Bhapa Doi is so simple and require just 2-3 ingredients that you can make it yourself and all the three ways this is made are so simple and easy. Today I am baking my mishti doi recipe.

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.

Once you make your own bhapa doi or mishti doi recipe you will forget the flavored curd that you get in the market. You even get a Mishti Doi flavor curd, but I love my recipe as I can play with it. I can have variations like I can replace green cardamon with cinnamon powder. Or I can even make it using jaggery.

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

Mishti Doi | Glutenfrewwhisk

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.

The variations that I mentioned above to make baked misti doi can be with cinnamon or with jaggery. 

1. You can replace the cardamom with cinnamon powder and rest of the recipe is same.

1. 

   Baked mishti doi with cinnamon | Glutenfreewhisk
   
   
   

   2.  Reduce the condensed milk quantity to 100 gm or 75 gm 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. You will get one of the best misti doi recipe with jaggery that is so indulgent and delicious that you will want to bake it daily and have it as a treat.

1. 

   Misti doi with jaggery | Glutenfreewhisk