Friday, 18 April 2014

Bengal Special Bhapa Doi/Mishti Doi

There is hardly any Bengali who does not like his Mishti Doi. While I am an Assamese by birth, but I love this Bengal Delicacy more than my Bengali husband. Though there is not much of a difference in Bengali and Assamese cuisines, this sweet caramalized Yogurt is a trademark of Bengalis and their feasts cannot be complete without it. When we shifted out of India, this was one of the most missed dishes among others. I never knew making it at home was so easy and simple and required just three basic steps. Mix, Bake, and Chill! Yes, it is that easy and the baking part makes me even more happy. The calories are indeed there but I tried to use everything low fat and so a little less guilt. But when it comes to your favorite food, do those calories really matter? Thanks to Soma Mukherjee's perfect recipe!!

200 ml milk (I used evaporated milk for a more creamier and rich texture)
400 ml (1 can) low fat condensed milk
200 gms thick yogurt whipped
1 tbsp brown sugar (optional)

Whip the yogurt till smooth. Now mix in the condensed milk and the evaporated milk (or regular milk) and whisk it to a smooth mix. If using brown sugar, simply sprinkle it on top. Now preheat the oven at 125 degree celsius for 5 minutes. Bake in the preheated oven for about 30-40 minutes until set. It might take longer for different ovens. Midway through cover the top with an aluminium foil. Keep checking in between and adjusting the temperature. This can also be made in the Microwave on medium High with 10 minute intervals. When done, it will still be a little wobbly in the center just like a cheese cake but steady from the edges. Let it cool in the oven, door closed for about half an hour. Now take it out and let it cool completely. Garnish with chopped pistachios and chill in the refrigerator until served. 

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