How to make mishti doi in oven

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• Mishti Doi, Baked Yoghurt recipe - How to make Mishti Doi, Baked Yoghurt
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• Mishti Doi, Baked Yoghurt
• Mishti Doi Recipe - Traditional Bengali Sweet Yogurt
• How to make mishti doi overnight method:
• Nutritional Facts for Mishti doi Recipe Oven:
• Mishti Doi – Bengali Sweet Baked Yogurt – Guest Post by Abida From The Red Lychee

If you want you can even beat the curd before you add. When the mishti doi is set, then refrigerate. Mishti doi was and is one of my favorite Bengali sweet.

I tried mishti doi recipe before a couple of months. But after addjng the curd it curdled. Actually I like Bengali food. Next remove the milk from the heat and let it cool to room temperature.

Mishti Doi, Baked Yoghurt recipe - How to make Mishti Doi, Baked Yoghurt

Some 12 to 14 years back in Mumbai, on occasions I would visit one Bengali sweet shop in inorbit mall in malad west. From there I would buy many Bengali sweets and stock them in the fridge. I used to work then, so obviously it was easier for me to buy sweets than make them at home. The simple and yet humble mishti doi would undeniably be one of the sweets I would always buy. Reserve 1/3 of the sugar and add the remaining sugar to the milk.

Whisk together the Greek yogurt, condensed milk and fresh milk in a baking dish. Preheat oven to 350 degrees Fahrenheit and place the baking dish in the middle rack. Remove from oven and let the mishti doi cool down. Keep the dish in the refrigerator for a couple of hours or more. The pot is kept in a warm and dry place and at times swathed in cloth to ensure that the yogurt sets properly. Mishti Doi can be prepared a day in advance and stays quite well in the refrigerator for a few days.

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If like me, you don’t have the traditional earthenware used to make mishti doi in, then you can just use any oven safe dish. Craving for something sweet and indulgent? Then, this Mishti Doi recipe will surely please your palate with its amazing taste! Mishti Doi is one of the most popular sweet delicacies of Bengali cuisine. This dessert recipe looks very simple and has a rich taste of sweetened yoghurt. Prepared with caramelized sugar, warm milk and plain yoghurt, this recipe makes for a perfect after-meal delight.

Don't add any water to the strawberry topping while blending it. A diluted and watery berry topping is no fun. Add the jaggery to the boiling milk and stir well. Now mix evaporated milk into it and mix it genlty. When sugar melts completely ad it to the milk and mix well. Start by evaporating milk, you can take one liter of milk and evaporate it, up to half by continuously stirring it gently.

Mishti Doi, Baked Yoghurt

It’s served in Terra Cota cups in 100 gms or 200 gms or even more. It’s always served chilled and you will, of course, take the second cup after first. It’s just so delicious that you will just eat it cup after cup. We have used individual bowls to set as they are served in the same bowls as baked. If you use on single bowl, serving would be difficult. Welcome to Dassana's Veg Recipes.

Place a trivet inside it and keep the Pyrex bowl on the trivet. Secure the lid, close the pressure valve and press the manual or pressure cooking button. Once the timer has gone, release pressure naturally and take out the bowl carefully. Let it cool down a bit and then keep in the fridge for a couple of hours at least.

Mishti Doi Recipe - Traditional Bengali Sweet Yogurt

4.Cook for another 5 minutes and cool down to about 40 degree C. Diabetics / Heart patients and overweight individuals cannot have this recipe are not good, for diabetics, heart and weight loss. Stir often the milk by the use of Spoon.

The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. I was so over the moon when Fatima invited me to guest blog here at Fatima Cooks. I have admired Fatima’s delectable cooking for a long while now and I am honoured to be able to share my own recipe here on the blog.

Add ½ teaspoon cardamom powder. Mix well and let the milk become warm. After adding jaggery, the temperature of milk will reduce. So you can check the temperature after adding milk. Once baked, let it cool and come to room temperature and then leave to refrigerate for a few hours, preferably overnight. When serving, garnish with chopped pistachio nuts and any other toppings.

Love the addition of raspberries. I must give this a try very soon. I'm such a huge fan of anything cheesecake like.

Stir often when the milk is getting Simmered. Mix very well till all the jaggery is dissolved.