11 April, 2018
Mishti doi: Sweet yoghurt: For Bengali New Year
I am expecting a super busy weekend. It is the Bengali new year, and two birthdays in the family. Friends, fun and of course the biggest draw is the food. The birthday boy with his sweet tooth is already looking forward to desserts. I love making Indian desserts, specially the ones that can be made ahead of time.
The variety of desserts that are available in my town back home are too many. Every street has a few sweet shops, with few of them celebrating their 150 th year. Not only are there traditional ones but in keeping with the latest trends, they have made inroads with fusion varieties too.
The Sweet yoghurt or Mishti doi is a must have in any celebratory dinner. Available in terra cotta pots, garnished sometimes with finely chopped pistachio nuts.
I have a cheat’s recipe today. Try it out.
You are welcome.
Recipe: Serves 6
Sweetened condensed milk 1 tin
Buttermilk Twice the above amount.
Pistachio pieces 1 Tbsp
Preheat oven to 180 degree F.
Empty the condensed milk into oven safe bowl. Using the empty tin as a measure, take two tins of buttermilk. Mix them nicely in the ovenproof bowl. This is the only critical part in the recipe. If not mixed well part of the yoghurt will taste sour, and part of it sweet.
Bake in the oven for one and half hour.
Take it out and let it cool. Then chill it in the fridge for one hour. Garnish with pistachio pieces.
There you have it. Surprise your guests!
2:1, buttermilk: condensed milk works for me. Don’t shy away to try slightly more or less sweet variety.
I have used Nestle’s condensed milk and Dairyland’s buttermilk.