Mishti Doi Recipe
With the onset of summer, our taste buds yearn for something light and refreshing. Enter Mishti Doi or Dahi, a traditional Bengali sweet dish that delivers with its delightful simplicity. Made with only three ingredients - creamy dahi, spicy cardamom powder, and rich Nestlé MILKMAID, this sweet curd promises a blend of flavour that is perfect for beating the heat.
About Our Recipe
Our Mishti Doi recipe perfectly captures the essence of Bengali sweetness. It's a delightful harmony of creamy richness from Nestlé MILKMAID, the tang of fresh curd (yoghurt), and the warm, aromatic touch of cardamom powder.
Nestlé MILKMAID isn't just a sweetener here; it's the ingredient that elevates the taste of this simple dish with its creaminess. It blends seamlessly with the curd, creating a lusciously smooth texture that melts on your tongue. The subtle sweetness of Nestlé MILKMAID complements the tang of the curd, while a sprinkle of cardamom powder adds an exotic depth of flavour.
This Mishti Doi recipe is perfect for those seeking a quick and easy dessert that doesn't compromise on taste. No long hours of simmering milk - just a few steps, and you'll have a delightful dessert ready for summer indulgence.
So, skip the complicated Mishti Doi recipes and savour the delightful taste of West Bengal's flavours right in your own kitchen. But hold on, there's more. Indulge in a plethora of unique and creamy dessert options such as Kesar Shrikhand and Amrakhand, perfect for various occasions. Don't let these delectable treats slip by!
- Servings - 4
- Preparation - 30 Min
- Cooking - 20 Min
Ingredients for Mishti Doi
- 1 tin Nestlé MILKMAID
- 3 cups Nestlé a+ Nourish Dahi
- 1 pinch Elaichi (Cardamom) Powder
How to make Mishti Doi
- Step 1: Tie the curd in a muslin cloth and hang it for 25 to 30 minutes to remove excess water.
- Step 2: Add Nestlé MILKMAID, hung curd, and elaichi powder. Mix well and then cover the bowl with foil or a greaseproof paper.
- Step 3: Place the bowl in a pan of boiling water and steam for 15 to 20 minutes. Insert a knife or spoon to check. If it comes clean, Mishti Dahi is ready. Cool and serve chilled.
Tips to Mishti Doi
- Make sure the curd is fresh and not too sour.
- Earthenware or terracotta bowls are traditional, but any bowl that holds heat works. Also, avoid using aluminium pots as they may react with curd.
- While the Mishti Doi recipe calls for a pan, you can use a pressure cooker to steam the Sweet Curd without the weight.
- Refrigerate for at least 4 hours. The flavours develop beautifully over time.
- While not suggested in this Mishti Doi recipe, you can add chopped nuts, pistachios, or crumbled saffron for extra flavour. You can also drizzle some honey for a touch of sweetness.
FAQs on Mishti Doi
1. What is the difference between yoghurt and Mishti Doi?
Regular yoghurt and Mishti Doi are fermented dairy products but have distinct tastes. Mishti Doi is known for its sweet and tangy flavour, while regular yoghurt is primarily sour. This sweetness comes from adding sweeteners to Mishti Doi during preparation. Regular yoghurt, on the other hand, gets its sourness naturally from the fermentation process.
2. Can you use different flavouring agents for Mishti Doi?
Our Mishti Doi recipe suggests using cardamom powder for flavouring, but feel free to get creative. Try rosewater, nuts, mangoes, or even chocolate for a unique twist.
3. What is the shelf life of Mishti Doi?
The shelf life of Mishti Doi depends on storage temperature. It typically lasts for around 12 days if refrigerated (around 4°C) but only about 2 days at room temperature (around 30°C).
4. Can we store Sweet Curd in a plastic container?
Avoid storing Sweet Curd in plastic containers. Sweet Curd, being acidic, can leach chemicals from some plastics into the food. Glass or ceramic containers are better options.