Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mishti doi. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Mishti doi recipe with step by step pics. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery.

Mishti Doi is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mishti Doi is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mishti doi using 3 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Mishti Doi:

1. Make ready 500 ml milk
2. Prepare 3 tablespoons palm sugar
3. Take 1 teaspoon curd

Mishti Doi is synonymous with Bengal in East India. Mishti Doi tastes great but is amazingly simple to make. Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk. Mishti Doi, Baked Yoghurt. by Tarla Dalal.

Instructions to make Mishti Doi:

1. Boil milk till it became half put the gas of mix sugar into
2. Take one earthen pot. Pour this sugar mix milk into that and mix one tablespoon of normal curd and cover it keep aside for 8 to 10 hours for set
3. We have to take earthen pot why because,the pores of earthen Pot soak extra water and allowed the curd to become thick

Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd. Mishti doi though a very popular dessert throughout Bengal, it is rarely prepared at home. Mishti Doi is one of the most popular Bengali recipes. Made of full cream milk and sugar, it is a delight for those who are born with a sweet tooth. Mishti doi is a Bengali dessert that combines fermented doi curd—usually made from cow, buffalo, or goat milk—and sugar or jaggery (cane sugar).

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