Sheetal Kamat

This is one of Ajoy's favorite sweet, which is simple to make, yet I had trouble making it given that its so difficult to set curd out here. I tried so many times, so many different ways and it did work few times but results weren't consistent. But now that I have learned the exact trick that works here, I made this perfect sweet.

Mishti Dohi
1.5 Liter Milk
1 Cup Sugar
1/2 Cup Curd

  • Bring milk to boil.
  • Add 1/4 cup of sugar and keep the milk boiling till it reduces to around 1 liter in volume. Stir continuously to avoid burning
  • At this moment keep reducing milk, but also in another bowl add in remaining 3/4cup of sugar with 1/4 cup of water and let it boil
  • When the sugar water turns dark golden in color, reduce the heat of boiling milk and add the sugar mixture into the milk.
  • Boil the milk for another 5 minutes and let it sit till it is warm to touch
  • In a bowl add curd and add a cup of earlier made browned and sweetened milk. Mix well.
  • Add in remaining milk, mix well and cover with the lid and let it set overnight
  • Let it chill in fridge for couple of hours. Serve cold
Here to make the right quality curd, I keep the curd pot inside the casserole (the one which keep items hot) and then keep the casserole into the oven with the light on. Note that i dont preheat oven nor it is on whole night. Just the light is on, the casserole helps in maintaining the temperature while light keeps giving enough warmness to sustain it.
While adding the caramelized - brown colored sugar syrup be careful and add it slowly as the temperature differences make it suddenly splutter out and might burn your hands.
You can also set it in individual bowls and serve each bowl directly.
Try to use whole milk for better results. To make my life easier I used 1 liter of Half and Half. I didnt have to reduce the milk quantity that way.
  1. rimi said...

    Hey, I tried it and it worked. it is boney's favourite sweet. I asked for the recipe and my mom and mom-in-law both told me, they tried to make it at home, it never worked.thanks for the recipe.

  2. Glad that it worked for you :)

  3. Hamida H said...

    Hi Sheetal ,
    Whewww, never knew that baking would get so nice. Owe you a big applause for that stunner sitting right there, “Almond Pistachio Craisn Biscotti”!

    Whisp, splash,whew,swoonnn…every sense was mixed up over your hands for culinary wonders, and did we ever mention “Mishti Dohi”. A stealthy try proved that it does worth it ;)

    Yes, we would love to feature your culinary skills on our global platform.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

    That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!

    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

    It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.
    We would promote it across our wall and social media.

    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

    Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!

    Thanks & regards,
    Hamida, Content Manager, Sulekha US

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