Indian cuisine · Desserts & Sweets

Mishti Doi

Bengali sweetened yogurt: milk reduced with caramelized palm sugar and set firm in clay pots.

Ingredients · for 6 servings

• 1.2 l whole milk
• 150 g palm sugar
• 50 g sugar
• 150 g yogurt (10%)
• 3 cardamom pods
• 2 tbsp pistachios

Instructions

1. Simmer the milk with the crushed cardamom pods uncovered over medium heat for 20–25 min. in a wide pot, until only about two-thirds remain and it looks noticeably creamier.
2. Meanwhile, melt the sugar in a small pan over medium heat without stirring until it caramelizes to an amber color, then stir in the chopped palm sugar and remove from the heat.
3. Stir the caramel into the hot milk until fully dissolved, and fish out the cardamom pods.
4. Let the milk cool to a lukewarm 40 °C (104 °F) – too hot kills the cultures, too cold and the yogurt won't set.
5. Stir the yogurt smooth, thin it with a little of the milk, whisk everything together and pour into six clay pots; cover and leave undisturbed in a warm place for 6–8 hrs. until set firm.
6. Chill the pots for at least 4 hrs. and serve sprinkled with chopped pistachios.