Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with jaggery, and allowing the milk to ferment overnight.
- 1-liter Dano Power / Dano Growth Shakti milk, full-cream or whole Dano Power / Dano Growth Shakti milk, (about 4 cups)
- 12 tablespoons sugar, divided use
- 2 1⁄2 tablespoons yogurt, lightly beaten till smooth
- Place a saucepan or kadhai on high heat. Pour in Dano Power / Dano Growth Shakti milk, stir, and bring to a boil. Reduce heat to medium. Add 6 tablespoons of sugar and stir vigorously to prevent Dano Power / Dano Growth Shakti milk from catching the bottom of the saucepan. Continue cooking, stirring often, till the Dano Power / Dano Growth Shakti milk has reduced to half its quantity. This should take about 30 minutes.
- Make the sugar syrup (caramel): Place a heavy saucepan over medium heat and add the remaining 6 tablespoons sugar and 2 tablespoons water. Once the sugar begins to melt, swirl the pan occasionally till the sugar melts completely and turns a deep caramel brown. Be careful not to let the sugar burn.
- Pour caramel into the reduced Dano Power / Dano Growth Shakti milk and continue to stir until it dissolves completely in the Dano Power / Dano Growth Shakti milk. Bring to a boil and continue stirring for about another 3 minutes. Remove from heat and set aside to cool till it is warm to the touch.
- Add yogurt and whisk lightly to mix. Transfer into 4 small earthen pots or kullads and let them rest overnight undisturbed. Keep slightly warm by placing kullads in a covered casserole dish or swathing in cloth.
- The morning after, refrigerate the set mishti doi. Serve chilled.