Mishti Doi

Bengal loves it sweet as much as it hooked to fish. The fondness towards sweet is legendary and no friendly visit to a Bengali household is ever complete without an elaborate serving of different variety of sweets. This fascination has become a way of life for the Bengalis and no occasion (whether happy or sad) ceases to end without a big and diverse serving of desserts. Among them a must have speciality of Bengal is Mishti doi. The sweet curd comes in pink and will greet you in tiny pots. It is easy to prepare at home too. So go ahead and spread the sweetness all around.

Ingredients to serve 4:

3 cups Milk (approximately 600 g)
3 tablespoons skimmed Milk powder
2 teaspoons Sugar
3 tablespoons Sugar to caramelize
4 tablespoons Water
1 teaspoon Curd to set

For garnish:
A few strand of saffron soaked in 1 teaspoon Milk
8-10 Green Pistas (finely sliced)

Method:

1. Put the milk in a heavy bottomed pan. Take out 1/2 cup milk from here and mix with 2 teaspoons sugar and the milk powder till it gets mixed with milk. Add milk powder paste to the milk in the pan.

2. Place the pan with the milk on fire and bring it to a boil, stirring continuously. Simmer for 5 minutes on medium heat.

3. In the meanwhile, heat 3 tablespoons sugar in a kadhai or non-stick pan stirring continuously till it melts and turns golden brown. Add 4 tablespoons water and mix on low heat to dissolve the caramel. Remove from heat.

4. Add caramel syrup to the simmering milk in the pan. Let it be on fire and simmer for 1 minute more. Remove from heat and cook till lukewarm.

5. When the milk is warm add 1 teaspoon curd. Mix well by pouring the milk in another vessel and then pour it back in the same vessel so as to mix the curd well with the milk (as is done to set curd). Transfer the sweet milk mixture in an earthen serving bowl or individual serving bowls.

6. Garnish with soaked saffron and pista slices. Cover the bowl nicely and keep in a warm place for 3-4 hours till it sets. Chill in the refrigerator before serving.