Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beetroot mishti doi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beetroot Mishti Doi is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Beetroot Mishti Doi is something which I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few components. You can cook beetroot mishti doi using 8 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot Mishti Doi:

1. Prepare For the beetroot syrup :
2. Make ready 1 medium beetroot
3. Get 2 cup water
4. Prepare 1 cup sugar
5. Get For the mishti doi/yoghurt
6. Make ready 1 -litre full cream/whole milk
7. Get 1 tsp Strawberry essence
8. Get 1 cup curd/yoghurt

Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet doi (yogurt) originating from Bogra District in Bangladesh and a very popular dessert throughout the country. It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is made with milk and sugar/jaggery. Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd.

Steps to make Beetroot Mishti Doi:

1. Wash, peel and chop the beetroot.
2. Using a blender, blend the beetroot with a little water at first to a smooth puree. Then add the remaining water and blend.
3. Run it through a sieve to catch the pulp and re-blend any large bits.
4. Add sugar to the beetroot juice.
5. Boil over medium heat. Stir until sugar is blended well.
6. Continue cooking until the raw smell disappears. Keep skimming the foam that is formed on the top.
7. Once it becomes thick, remove from heat and let it cool down.
8. Boil the milk in a heavy-bottomed non-stick pot. Stir occasionally.
9. Keep boiling until the milk has reduced to half of its original quantity.
10. Then stir in the beet syrup. Mix it well. Turn the heat off.
11. Now let the milk cool down till it is just lukewarm.
12. Take curd or yoghurt, it should be homemade, beat it with a whisk. Add it to the warm milk. Then add strawberry/vanilla essence (optional). Stir well.
13. Then pour it into the desired pot or container. A clay pot is the best but if you don't have that then you can even use a glass bowl. Cover with foil and allow it to set in a warm place for 10 to 12 hours. Don't disturb it, as it can ruin the shape.
14. Once it sets completely, refrigerate it for 2 to 3 hours. Then serve the chilled mishti doi.

Mishti doi though a very popular dessert throughout Bengal, it is rarely prepared at home. Mishti Doi is synonymous with Bengal in East India. Mishti Doi tastes great but is amazingly simple to make. I have been trying to make Mishti Doi. I have made two variants so far a.

So that is going to wrap this up with this exceptional food beetroot mishti doi recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!