Apparently, Mishti Doi needs no introduction. This fermented sweet milk is a must have after a meal in any Bengali family – specially during Durga Puja or any other festivals. This is not only popular, but shines like a star in Bengali sweet range. Bengalis, as known by all, love sweets and nothing is considered complete without having sweets. Also, Bengalis are quite creative in making a wide range of sweets – from Rosogolla to Rajbhog, from Payash to Mishti Doi – Bengalis make and eat their sweets with great love and dedication.
Like any other Bengali house, Mishti Doi is famous in our home as well. Apart from Durga Puja and other festivals, my dad used to bring this during my exam time. Bengalis consider doi (curd) to be very sacred and thus eat doi before starting any good work. My mom used to give, me and my sister doi before we go for exam – be it an annual exam, any competitive exam, board exam or mere a unit test – she used to do this religiously. The only condition I had for cooperating with her is that ‘it should be mishti doi‘ 😛 Thus, Mishti Doi always brings back to me my childhood days and yes, my scary exam days as well.
Durga Puja is here and I am craving for authentic Bengali sweets. This time of the year doesn’t actually let you think about diet and calories. And what! I made Mishti Doi to satisfy my sweet craving – it’s heavenly 🙂 Here is the recipe. It’s hassle free and simple.
- 1 litre full fat milk
- 5 dates (seedless)
- 5 table-spoon sugar
- 2-3 table-spoon sour curd
- Boil and reduce the milk to half. Stir it constantly to avoid deposition of cream layer.
- Once the milk is little reduced, add the sugar and keep stirring.
- When the milk is reduced to half, remove from the flame and let it cool down a little bit.
- Simultaneously, boil the seedless dates in 1 cup of water until the dates becomes very soft.
- Remove the dates from the flame and let cool down.
- Now, grind and make a fine paste of the dates.
- Add the date paste to the milk and mix properly.
- Now, add the sour curd and blend it very well with the milk. Remember that the milk should not be too hot when you mix the sour curd.
- Pour the mixture into a clay pot and keep it in a warm place to set.
- Please make sure that you don’t touch or move the pot once you keep it to set. Keep it in the same place for 8-10 hours.
- Once it’s set, keep it in refrigerator for 1-2 hours and serve chilled.
Any day and any time is the best time to have Mishti Doi. But when it’s a festive time, it’s a must have 🙂 Enjoy this with your loved ones and do drop a comment telling how you like it.
Sharadiya Greetings to everyone 🙂 Subho Sharadiya!!!