Bengali Mishti Doi Recipe Recipe
As summer’s warmth sets in, our taste buds crave something light and refreshing. Enter Mishti Doi, a traditional Bengali sweet dish that shines 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’s perfect for cooling down in the heat.
About Our Recipe
Our easy 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 enhances the taste of this simple dish with its creaminess. It blends smoothly with the curd, creating a lusciously velvety 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.
Our 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 delectable delicacy ready for summer indulgence.
So, skip the complicated Mishti Doi recipes and savour the delightful taste of West Bengal's flavours right in your kitchen. But wait, there’s more! Treat yourself to a variety of unique and creamy desserts like Kesar Shrikhand and Chanar Payesh, perfect for any occasion. Don't let these irresistible treats slip by!
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 3 cups Nestlé a+ Nourish Dahi
- 1 pinchElaichi (Cardamom) Powder
How to make Bengali Mishti Doi Recipe
- 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 Doi 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 Mishti Doi.
- While our Mishti Doi recipe calls for a pan, you can use a pressure cooker to steam the curd without the weight.
- Refrigerate for at least 4 hours to let the flavours develop beautifully.
- While not given 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. Can I add fruit puree to my Mishti Doi recipe?
Yes, you can add fruit puree, like mango or strawberry, to your Mishti Doi ingredients for a fruity twist.
4. 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).
5. Can we store Mishti Doi in a plastic container?
Avoid storing Mishti Doi in plastic containers. Mishti Doi, being acidic, can leach chemicals from some plastics into the food. Glass or ceramic containers are better options.
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