Mishti Doi: Easy to make dessert

• Boil full fat milk in a heavy bottom pan
• Once it boils add sugar and mix well
• Keep stirring continuously so that the milk doesn’t stick to the bottom 
• Keep boiling the milk in medium flame until it's quantity is reduced to half
• Until then caramelize the sugar by melting it in a sauce pan/ tea pan
• In medium to low flame keep stirring the sugar until it turns brown. 
• Add this caramelized sugar to the milk and boil for couple of minutes 
• After adding caramelized sugar you will notice the milk will turn beautiful brown colour 
• At this rate switch off the flame and keep it to cool. The milk needs to be warm and not very cold before adding curd
• Take 2 tablespoons of curd, whisk it properly and mix it well with the milk
• Transfer it to an earthen pot or kullad (preferably) or if you do not have any earthen vessel you can definitely use any other utensil 
• Cover the pot with blanket or towel and keep in warm place to set for at-least 8-10 hours 
• After 8-10 hours our Mishti doi will be ready. Keep it in fridge for 2 hours to make it more thick 
• Garnish with almonds or kesar and serve chilled 

Homemade Dahi / Curd / Yogurt

 

I have personally struggled a lot to get that perfect dahi (curd / yogurt) with cream/malai. So I thought of sharing this experience with others who are new or still struggling to make good dahi. Here is a step by step method of making curd with few tips.

Ingredients

Method :

• Always use full cream milk for thick curd. Get the milk to boil on medium flame stirring occasionally.
• Once the milk comes to a boil , simmer for 2-3 mins & keep beating the milk this helps to get creamy curd.
• Turn off the flame and allow to cool slightly (lukewarm). The temperature of the curd should be such that you can easily touch with your finger.
• Add 1 tbsp of curd into lukewarm milk.If u live in cold place add around 3 tbsp of starter/curd for 1 ltr milk
• Cover & rest in warm place for atleast 7-8 hours
• After 8 hours , the milk will be fermented into curd
• Refrigerate the curd or else it will start turning sour.

 Note/Tips :

Dahi Recipe Step-by-Step with Pictures:

1. Always use full cream milk for thick curd. Get the milk to boil on medium flame stirring occasionally.
   
2. Once the milk comes to a boil , simmer for 2-3 mins & keep beating the milk this helps to get creamy curd.
   
3. Turn off the flame and allow to cool slightly (lukewarm).
   
4. Add 1 tbsp of curd into lukewarm milk.If u live in cold place add around 3 tbsp of starter/curd for 1 ltr milk
   
5. Cover & rest in warm place for atleast 7-8 hours
   
6. After 8 hours , the milk will be fermented into curd.
   
   
   
   
7. Thick & and malaidar curd is ready. Refrigerate the curd or else it will start turning sour.