Subscribe to my email list to get the new recipes straight into your mailbox. Other Yogurt Recipes: As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. 16 oz 450 gms/2 cups Plain Yogurt Full fat preferred. No matter what the occasion is, most celebratory Bengali meal ends with Mishti Doi. For variations, you can add other fruit reductions depending what is in season. One can use normal milk and reduce it instead of using Evaporated milk. There was "Kheer doi", "Aam or Mango Doi", "Baked Doi" (which seemed to be bhapa doi) and then our "Mishti Doi".. Mix together with an electric hand mixer until it starts frothing. Place a serving dish on top of mold and invert. This was only available in Kolkata in those days and was high on the list of our things-to-eat during our annual visits.. I am not a nutritionist. Remove from the heat and let it cool at room temperature. Notice the past tense in the previous sentence. I have explained below easy steps on how to caramelize sugar without getting it crystalized in the process.
Combine all the baked yoghurt ingredients in a bowl and pour into individual oven-proof ramekins or cast iron skillet which is oven proof. Bake it for 45 mins at 350 degrees. Soak 2 pinches of saffron strands in a tbsp of warm milk. Now mix evaporated milk into it and mix it genlty. Stir and mix everything well. Take it off the flame and beat constantly till the mixture becomes Luke warm. Making Bhapa doi using the traditional steaming method: - Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl. I keep the curd full of earthen pot in the fridge for one day and this helps in extracting the moisture from the curd while not making it dry. For caramelized sugar. So there is a difference between the two types of yoghurt and the way it is set.
Use a whisk or a hand mixer(in low speed) to beat it very well. Instead of using a muslin cloth to tie the curd to discard the whey, it is better to use an earthen pot to set the Curd or to purchase curd from the sweet shop where they sell it in an earthen pot if possible. Baked Mishti Doi - Easy to Make Bengali Dessert – Babs Projects. One can add Sugar instead of Jaggery. · 35 minutes · Vegetarian, Gluten free · Serves 10. Insert the tooth pick and if it comes out clean, remove it from the oven if not bake for 5 more minutes and check again. This was right after I removed the yogurt pots from the Instant pot. Or, regular milk: 500 ml, boiled till reduced to less than half or more or less 200 ml. You may distribute the mixture into ramekins. Palm Jagger or unrefined sugar or 1/2 cup sugar. Put the yogurt containers in the oven for almost 2 hrs at that temperature.
I should have stopped a few secs early. It is best to make yoghurt in earthen pots. The milk is first condensed to a thick consistency, then it is allowed to cool and blended with homemade curd and jaggery. Another thing that I do is while steaming the doi I do not use an earthen pot. I, generally make it by keeping it overnight but there is an uncertainty of whether curd will set or not. Preheat oven to 450F, turn off the oven and THEN place the baking pan in the oven. As excess absorption may lead to dry bhapa doi. What is Baked Mishti Doi. Place the tray in the middle rack and on the top of the tray place the ramekins. The word Bhapa stands for steamed. This dessert is egg-free.
Chanar Jilapi (also known as Bengali Chanar Jilipi or Chana Jalebi or Paneer Jalebi). After adding yogurt to the mixture give it a nice stir. And then she would wrap the pot with few thick fabrics, or hand towels. Sounds technical, doesn't it:). STEP-BY-STEP INSTRUCTION IN FOLLOWING PICTURES: Quick Tip: You can use a pressure cooker without weight for steaming. Simple Bengali Sweet Yogurt (Mishti Doi).
I like to use a whisker to mix it properly and even incorporate some air in the mixture, which helps in setting up thick milk. Add it to milk mixture (after step 1 of the procedure on top, marked with ***). It requires 3 main ingredients and the preparation is even better and simpler. Gajar Ka Halwa (also known as Gajar Halwa or Indian Carrot Halwa). 1) Serve Bhapa doi chilled for better taste.
Sprinkle the chopped nuts and let it cool. Remove it after half an hour, then set aside for 6-7 hours. Garnishing: - While serving the bhapa doi, you may top it with chopped nuts. Preheat the oven to 275 degrees Fahrenheit and place the baking dish uncovered for about 50 minutes. Alternatively squeeze your own fresh orange juice! As I had some leftover canned Alphonso mango puree, I used that. There is a phrase in Bengali, "mishti mukh kora", which roughly translates to "sweeten your mouth". Pour water in a tray, keep a stand or trivet in it. Preheat the oven to 350 F and place it in the oven.
Whole spice cinnamon, star anise, green cardamom, cloves. If using individual pots, place on two baking trays and place on the topmost rack in the oven. This mixture is then allowed to ferment overnight in earthen/clay pots. In that case, reduce it to half. No boiling and cooling of milk, no starter to set the yogurt. The ramekins pictured above are perfect for individual portions and serving. If you tried this recipe, please comment below, and do not forget to rate the Recipe. The water should cover ⅔ length of the container.
This is one of those recipes that belong to the category "I inherited this recipe from my friend's friend. Pour in a ceramic bowl, cover with a cloth and keep in a warm place. Bhaapa Doi or Bengali Steamed Yogurt; the modern way of making it! The texture is so creamy and delicious that you will end up licking the bowl clean.
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