A few days back when I saw a blog scribble about Mishti doi. Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish lump of luscious caseine. Misti doi is an not to be separated part of all festivals in Bengal- be that a tika for Bhai phota, or the charanamitro (sacrifice made to God during adoration), or just a dessert to end the collation for a sumptuous repast. While we were trying for links on Mishti doi, K found an entertaining one. That is really a strict and prompt way to adjust misti doi, I believe. The support even wrote about the cursory reference or allusion of curds in Vedas as the “Food of God”, and probably that explains why it’s offered during all rituals.
Mishti doi though a very of the people dessert throughout Bengal, it is seldom prepared at residence. This may probably because it’s easily available in the mart (luscious shops in Bengal are more oft-repeated than medium of vision posts on the streets) and also preparing it takes a drawn out duration almost more than obscurity and even more. So a duration taking receipt, but still is worthiness all the toil. Here, it is all for you to snatch.
Cooking time: 35min
Preparation time: 5min
Incubation: Overnight (10-11hr)
Makes half-litre of yogurt
Ingredients:
Preparation:
Tips – Instead of using yogurt to set the dahi, be frozen-dried bacteria can also be used for the same view.
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| Misti Doi |
Cooking time: 35min
Preparation time: 5min
Incubation: Overnight (10-11hr)
Makes half-litre of yogurt
Ingredients:
- Full Cream Milk (Dudh): 1ltr
- Sugar (Chini): 8 tablespoon
- Yogurt (Dahi): 1 tablespoon
- 1 Earthen pot (optional)
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| Dahi Preparation |
- Let flow the milk in a not thin base utensil and startle warming more than low blaze
- As it starts ebullition add 4 tablespoons of sweeten and keep on piping till the contortion is reduced to little less than half
- Take the remaining sweeten with 2 tablespoons of moisten and caloric till the sweeten melts and attains a of gold brown tinge
- Progressively add the molten sweeten more than the milk and be in ebullition for another 15 minutes more than low blaze
- Take out of blaze and let it become slightly warm
- Let flow the milk more than the earthen pot and add the yogurt
- Keep the pot in a moderately cold dry area, and let the yogurt set more than darkness
- Reduce the heat of the set dahi and be subservient to as a dessert
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| Serve with Misti Doi |
Tips – Instead of using yogurt to set the dahi, be frozen-dried bacteria can also be used for the same view.
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