Name: Mishti Dohi recipe by Geeta Sachdev at BetterButter
Prep time: 720 min
Cook time: 5 min
Total time: 725 min
Yield: 6
Ingredients: 1 liter full cream milk; 1 teaspoon curd; 1 to 2 tablespoon sugar or per taste; Dried rose petals; Crushed elaichi seeds; Slivered soaked almonds and pistachios

ABOUT Mishti Dohi RECIPE

Mishti doi is a fermented sweet doi from and common in the states of Odisha and West Bengal in India, and in Bangladesh in Southern Asia. It is made with milk and sugar/jaggery.

Instructions

Boil 1/2 liter milk in a heavy bottom pan on a medium flame till it reduced to half stir continuously, off the gas and cool completely
Keep the rest 1/2 liter milk at full warm temperature
Put the sugar in another pan and heat over a low flame till melt completely
Allow the sugar to caramelized /brown in color
Add 1 tablespoon warm milk in it stir continuously till mixed up on low flame remove from the heat.
Now add the warm milk slowly in reduced milk till we get Luke warm consistency of milk
Add caramelized sugar and milk mixture to luke warm milk mix throughly
when the sugar and milk nicely mixed up add the yogurt to the mixture and stir gently to mix
Pour the milk in clay pot or bowls or your desired bowl to set the curd
Drop rose petals over milk of every pot
Keep in a warm dark place for the Mishti dohi to set at least 10 to 12 hours (because this sweet milk takes more time to set comparison to normal milk to set into curd)
Sprinkle cardamoms seeds and slivered nuts
The best taste results are achieved by setting the Mishti dohi in earthen ware pot
When the Mishti dohi become set and firm chill for few hours and serve

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