Mishti Doi | Bhapa Doi | Nolen Gurer Doi | Steamed Sweet Yogurt | Baked Yogurt
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Dessert
Cuisine: Indian, Bengali
Serves: 8-9 servings
Ingredients
- Greek yogurt: 400 ml
- Or, full fat or regular yogurt: 400ml
- Condensed milk: 100ml
- Cream: 200ml
- Or, regular milk: 500 ml, boiled till reduced to less than half or more or less 200 ml
- Jaggery, powdered: ½ cup (adjust according to personal preference)
- Ground cardamom: ¼ tsp (optional)
- To Serve:
- Handful of chopped almonds or pistachios
- Little bit or grated jaggery or few spoons of molasses
Instructions
- Mix the Greek yogurt or freshly made hung curd, fresh cream or thick milk and jaggery together in a large glass bowl. Whisk till jaggery dissolves completely, about 3-5 mins.
- If you are keen to use flavouring agents like ground cardamom or saffron add now. (See Tips)
- Take few earthen or ceramic pots and pour yogurt mixture in them carefully. (See Tips)
- Now arrange the bowls in a large baking pan/tray. Fill the half of the pan with steaming hot water in such a way that bottom of yogurt filled ceramic pots are dipped in water. Watch the Video above for better understanding.
- Cover the top of each pot with small strip of metallic foil completely.
- Bake the yogurt in preheated (170C) oven for 30-40 mins at 170C or until yogurt is set.
- Once done allow it to cool a bit in oven as water in the pan is too hot right now to peel your skin off.
- Remove yogurt from oven and bring to room temperature and later refrigerate for 1-2 hrs. (See Tips)
Notes
Tips:
1. I personally prefer to enjoy the smokiness in nolen gur er doi so I never add any other flavours in it. But if you are not so comfortable with the dominating flavour of date palm jaggery use ground green cardamom or 1-2 drop of cardamom essence. Some people use saffron too. It’s your personal preference; I’m leaving that upto you.
2. Make sure you keep the speed of electric whisk on lowest possible number and don’t whisk more than 2 mins at a time. Otherwise yogurt can split and it will never hold together again.
3. The aroma of wet earthen pots actually enriches the flavour of any kind of doi/dahi/ yogurt.
4. The most important step of this instant yogurt recipe is chilling the yogurt in refrigerator for 1 hr. minimum. Otherwise yogurt won’t set, it will be more like dense sweet cream. More chilling time equals to thicker mishti doi.
1. I personally prefer to enjoy the smokiness in nolen gur er doi so I never add any other flavours in it. But if you are not so comfortable with the dominating flavour of date palm jaggery use ground green cardamom or 1-2 drop of cardamom essence. Some people use saffron too. It’s your personal preference; I’m leaving that upto you.
2. Make sure you keep the speed of electric whisk on lowest possible number and don’t whisk more than 2 mins at a time. Otherwise yogurt can split and it will never hold together again.
3. The aroma of wet earthen pots actually enriches the flavour of any kind of doi/dahi/ yogurt.
4. The most important step of this instant yogurt recipe is chilling the yogurt in refrigerator for 1 hr. minimum. Otherwise yogurt won’t set, it will be more like dense sweet cream. More chilling time equals to thicker mishti doi.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/mishti-doi-bhapa-doi-nolen-gurer-doi-steamed-sweet-yogurt-baked-yogurt/