Mishti Doi is a traditional Indian sweet that is such a treat to the taste buds that is hard to beat. It is often served on very special occasions because of its very special subtle deliciousness
With accessibility to modern ingredients a few of the lengthy steps are able to be omitted such as making our own yoghurt and condensing the milk, not to mention milking the cow and skimming off the cream. Ahhh those were the days!!!!
Serves 6 – 8
500g full cream plain yoghurt
1 can full cream condensed milk
200 ml cream
1 Tbsp cornflour
Dark brown sugar 1/2 cup
Ground cardamom 1/4 tsp
Place the yoghurt in a strainer lined with a chux dishcloth, cover and place in a bowl in the fridge overnight. By the next day lots of the whey should have dripped into the bowl leaving the yoghurt very thick and creamy.
Squeeze the last drops of whey out and place the yoghurt in a bowl. (Incidentally the whey is rich with minerals so keep it aside to enrich soups and stews)
Mix the cornflour with the cream and add it to the yoghurt along with the condensed milk, sugar and cardamom. Carefully whisk the mixture till it forms soft peaks.
Scoop into oven proof ceramic bowls and cover with foil. Now place the bowls in a baking tray and fill the tray with boiling water to half way up the bowls.
Place in a 180 degree oven and bake for 40 – 50 minutes.
Cool and then refrigerate for a couple of hours.
Serve sprinkled with pistachios.