Quick 4-Ingredients Misthi Doi Recipe with Jaggery
This quick misthi doi recipe with jaggery is a famous sweetened curd made with milk, hung curd and jaggery. It is one of the popular sweet dishes in Bengali cuisine. Don't miss it, try it at least once, as it is a delicious low-sugar dessert with a unique flavour.
Ingredients
- 500 ml toned milk
- 2 tbsp milk powder 10gm
- 40 gm jaggery powder
- 4 tbsp hung curd
Instructions
- In a sauce pan add milk and milk powder, Use a whisk or fork and mix them very well. Keep the heat on medium flame.
- Once the milk starts boilng, reduce the heat to a low flame and a cook it for 1-2 minutes stirring it continuously.
- After that, add jaggery powder and mix well with milk. Cook for another 1-2 minutes stirring it continuously. If you want to add any flavour like cardamom powder or kewra water add at this moment otherwise skip.
- Now switch off the flame and let it cool till it becomes warm little more than lukewarm.
- Take hung curd in a bowl and stir it with the help of a whisk till it becomes smooth and silky, keep aside.
- Once the milk reach to the warm stage, add around ¼ cup milk to the hung curd and whisk again. Then again add ¼ of milk to the hung curd mixture and mix well. This will help in mixing of milk and hung curd smoothly without any lumps.
- Now add the hung cur mixture to the leftover milk and mix very well.
- At this stage our milk should reach to the lukewarm stage.
- Now transfer the milk to a big bowl or small cups if you want to set them for individual servings.
- Cover them with a cotton towel and place them at a warm place to set the curd for at least 5-6 hours.
- After 6 hours, once our misthi doi is set, put the containers in the refrigerator for at least 3-4 hours to get chilled.
- Serve chilled misthi doi as a mid morning snack or light sweetdish to satisfy your sweet cravings.
Video
Notes
1. Look for soft, dark brown jaggery that is free from impurities. You can also use palm jaggery, which has a distinct flavor and aroma. Colour of the yougurt is depends upon the colour of jaggery powder used.
2. Misthi doi is all about the creamy, tangy flavor of yogurt, so start with high-quality milk. For a rich flavour can use full-fat milk instead of low-fat.
3. If you are using jaggery instead of jaggery powder, first, dissolve it in a little boiled water separetely and then add in the last. Otherwise, it may curdle the milk.
4. Cool the milk to the lukewarm before adding hung curd to it.
5. Add enough quantity of culture to thicken the mixture.
6. Take the pan off the heat and let it cool to room temperature. You can speed up the process by placing the pan in a bowl of cold water.
7. Cover the container with a clean cloth and let them sit in a warm place for 6-8 hours without distrubing them, or until the yogurt has set.
8. For the best taste, once the misthi doi has set, refrigerate it for a few hours before serving. Garnish with chopped nuts or fresh fruits if desired.