Friday, April 12, 2013

100th post...and misti doi



Today is my 100th post. ONE HUNDRED!!!!! 

When I started the blog back in June last year, never even dreamed of this day. The love for food and passion for cooking  and photography made me start the blog. And it is the love and support  from you all that has helped me to keep going. I can never thank my readers enough for their encouragement. A simple sentence from you saying 'love your recipe' or 'I tried it today and liked it so much'  has helped me to reach here. A BIG BIG THANKS TO YOU ALL.

Today's post is a humble one to acknowledge you all and all the other foodies, cooks, cook book writers, chefs, bloggers, who have inspired me through this time and will do the same in future, it is a signature Bengali sweet dish, Misti Doi (sweet yogurt).

Misti doi (sweet yogurt) can be prepared several different ways. The basic is same, you need reduced or evaporated milk, sugar and yogurt. I followed a recipe by BongMomCookBook, click here for her Bhapa Doi recipe. The recipe I followed today is a quick one, where I used condensed milk and heavy cream along with milk, so I didn't need to reduce the milk by myself. Reducing the milk takes a long time. Here is how I did it.


Things needed to make Misti Doi/ Sweet bengali yogurt:

(adapted from BongMomCookBook)

  • Milk: 1/4 cup
  • Condensed milk: 1/4 cup
  • Heavy cream: 1/4 cup
  • Greek yogurt/ hung curd: 1/4 cup


Steps of making Misti doi/ Sweet bengali yogurt:


1. Beat the yogurt till smooth and keep aside. It will be easier to use greek yogurt. But if do not get greek yogurt and you are using normal yogurt, take a cheese cloth put the yogurt and rest it on a strainer, let the whey to drain out for 20-30 min. 

2. Measure the milk, condensed milk, cream, add them in a microwave safe bowl. Mix them well. Heat the milk mixture for 40-45 seconds in high power in the microwave. You can do the same in the stove top. Just heat the milk mixture till warm. Test on your skin, it should not feel hot, but warm. If the milk mixture is too hot let it cool down a bit. Pour the milk and yogurt mix to a non-reactive (glass or ceramic) oven safe bowl.

3. Add yogurt to the milk mixture, mix well.

4. Pre-heat oven to 200F.

5. Boil 1.5 ltr water. Take a large baking tray pour the hot water in a large baking tray.  Put the bowl in the water filled tray, water should be half the level of the bowl. Put it inside the pre-heated oven. Wait for 30 min. Take out the bowl and let it cool down at room temperature. Put it in refrigerator and serve cold.


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16 comments:

  1. Congrats on your 100th post.Hope to see many more 100s soon.The last pic with Misti doi scooped looks soooo gooood,makes me drool:)

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  2. congrats on the 100th post. love this bhapa doi.

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  3. congrats on 100th post.. looks great

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  4. Hi Chitrangada, this looks awesome. I'm going to try it soon. Have a few questions.
    1. How can I get the brownish colour (like back in Kolkata)? Do I use gur? Which one?
    2. Can this also be done the traditional way of letting it set for a few hours/overnight? When I make regular doi at home, I just put the bowl at the very back of the oven with the light on, overnight. By next morning it's nicely set. Can we do the same thing here as well?
    3. Where did you get those AWESOME serving bowls from? They're beautiful!! :)

    ~~ Rashmi

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    1. Rashmi thanks a lot. The red brown color comes from caramelized sugar. Take few tablespoons of sugar and little water and caramelize that, add it to the milk mixture, check the amount of condensed milk as you are adding some sugar. My mother makes it the traditional way, but she uses curd, not yogurt. So I'm not sure if you are using yogurt then whether it would be possible to do the traditional way. Anyways just try with a smaller amount to check. I bought these serving bowls from Marshall's. :)

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    2. Thanks a lot for your tips! Trying it out today, will definitely let you know how it turns out!

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    3. Hi Chitrangada, I followed your recipe to the T and made the mishti doi. The husband certifies it as the best dessert he's ever had. :))) Thanks a lot! Keep cooking, keep posting. Cheers to Bangalees and their earnestness to have good food in every corner of the world!!

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  5. Congrats on the 100th. Belated happy b'day to your little girl too. love bhapa doi and yours look great. I think eitake bhapa doi bolai bhalo, mishti doi ta ektu onyorokom kore kore na, kichu blog e ache.

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    1. Thank you. I thought the hot water is to keep an even temperature for the yogurt. And also thought for bhapa doi one need to steam the milk and yogurt mix. I kept the temperature low at 200F, the water was hot but not steaming so no bhapa part in this. My mother makes a bhapa doi inside the pressure cooker. I would like to call this misti doi as it tasted like that.

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  6. congrats and my favorite misti dohi. gona make soon.

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  7. Congrats on your 100th post and what better than mishti doi for celebration!

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