Bengali Mishti Doi

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Reduce the milk over medium-low heat, stirring often. Keep over medium-low heat for 10–15 minutes, stirring frequently, until the volume has visibly reduced and the flavour is concentrated without scorching.

3. 3

   Caramelize the sugar lightly and whisk in a little hot milk. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Add jaggery after the milk cools to warm, then stir until dissolved. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Whisk in the yogurt starter and pour into earthen or glass cups. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Keep warm until set, then chill thoroughly. Hold at 38–43°C for 6–8 hours without disturbing the cups; refrigerate only after the centre no longer ripples when gently moved.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.