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Everyone wants to taste the famous Misti Doi of Bengal. Although most people buy it, you can easily make it at home. Yes, making Bengal's famous Misti Doi is not as difficult as it seems. The process is similar to setting regular curd; It's just that the method of making milk is a little different. So let us know the detailed recipe of Bengal's famous Misti Doi.
How to make Misti Doi:
- Take a heavy bottom pan or kadhai and pour 1 liter full fat milk into it. Keep the flame low to medium and start heating the milk.
- As the milk is heating, keep stirring it occasionally.
- Keep the flame medium-low. Keep boiling the water slowly. Keep stirring in between.
- Continue boiling the milk until it reduces to about 1/3 or 1/2 of its original quantity.
- – Keep the pan on low flame and let the milk cool for about 8 to 9 minutes.
- – Meanwhile, cut 175-180 grams of jaggery into fine pieces or grate it.
- After 8 or 9 minutes add jaggery to the milk. Be careful as the temperature of the milk can be around 60 to 65 degrees Celsius.
- Stir it until the jaggery dissolves completely.
- Add 1/2 tbsp cardamom powder and mix well. – Let the milk heat again.
- After adding jaggery, check the temperature of the milk. It should be comfortably warm when you touch it with your finger and should not burn your hand.
- Add 2 tbsp curd.
- Mix well and let the milk heat.
- – You can check the temperature after adding curd.
- – Now check the milk. If your finger feels hot but not burnt then add 2 tablespoons of curd to it.
- Mix well and the curd should dissolve in the milk. You can also whisk it before adding.
- – Now put the curd mixture in an earthen pot or terracotta bowl.
- Seal it with a lid or aluminum foil.
- Keep the Mishti Doi in a warm place to set. This usually takes about 6-8 hours depending on the surrounding temperature.
- Once the misti doi is set, refrigerate it for a few hours before serving.