Mishti Doi Recipe

chAos · May 4th, 2009, 02:32

Since there's been talk of it on the boards, I'll post a recipe that someone sent to me. I haven't tried it, so don't now how it turns out, but in case someone else is feeling adventurous...
If so, do let us know how it is!

Also, I've heard (or read? maybe here on IM?) that letting it set in the clay pots is key, because it absorbs the excess water, leaving the mishti doi nice and thick.

Quote:

TOTAL or other true Greek yoghurt, 12 %, bring to room temperature

Good quality condensed milk, sweetened, full fat, 1 can

Small carton, 1 pint light cream or half & half, bring to scalding

in a ceramic or other clean vessel that has no residual odors make caramel of white cane sugar.

Let it get quite dark. It is difficult to explain here, & demos help but a couple of trials will suffice to set baseline. Pour in scalded milk/cream.Off heat. Dissolve caramel. This is your flavor base.

In clean mixing bowl, pour in greek yoghurt, condensed milk, and scalded caramel base when it is NO MORE THAN 116F. Gently mix all in with FOLDING motions. You may choose to add a bit of full fat ordinary Brown Cow, Stonyfield cream or any good organic local yoghurt to this MIXTURE if you want, along with their creamy top [bring it to room temp beforehand also]. Shoud be a light cocoa color.

Place MIXTURE in glass/corningware/corelle 2 or 3 quart covered caserole or similar covered souffle dish [can cover with dish towel & foil also]. Place in warmed oven so that it incubates around 116F for some hours, 3-4? 6? It will set. Takes abit of experience and ovens, milks etc. are all different. We are dealing with live cultures here!

theyyamdancer · May 4th, 2009, 02:34

Thanks, chAos, I'm going to try...

chAos · May 4th, 2009, 02:39

It calls for Greek yogurt! You're part-way there.

Nattusbs · May 4th, 2009, 08:51

chAos

The last time I visited Crete (Iraklion and Hania) back in 1983, it was a part of Greece. I don't think that has changed

In your recipe, you do not use clay pots. Any reason?

I live in West Bengal and have it all the time !

Cheers

Nattusbs

chAos · May 4th, 2009, 13:50

Quote:

Originally Posted by Nattusbs

The last time I visited Crete (Iraklion and Hania) back in 1983, it was a part of Greece.

Yup, Nattusbs, it is.
Meant she's part-way to making the mishti doi, since the recipe specifically mentioned Greek yogurt.

Quote:

In your recipe, you do not use clay pots. Any reason?

Oh, it's not my recipe, just passed it along from someone sweeter than the dish itself. Looks like it was written and adapted for a US audience, where those cute little clay pots are, sadly, not as available.

Quote:

I live in West Bengal and have it all the time !

Yes, I am sufficiently jealous now, thanks!!

theyyamdancer · May 4th, 2009, 13:55

Hey Chaos, those clay pots are easily available here too.

By the way, guys and gals, Crete is a part of Greece, but different. Kazantzakis, the famous Cretan writer, once commented that Crete is nearer to Asia than it is to Europe. (He was not talking about geography but about mentality.)

jyotirmoy · May 4th, 2009, 13:59

This Mishti doi with caramalised suger is called Poyodhi in Bengali.

Sadanand Kamath · May 4th, 2009, 14:15

The traditional Mishti Doi gives an unique taste (as against yoghurt) due to palm jaggery used for sweetening.

Sadanand

Nattusbs · May 4th, 2009, 15:21

Sadanand

I knew that there was a connection between the East & West coast - namely, Mushti Doi & Feni

Maybe I shall try adding Feni in the recipe with palm jaggery before it sets. In the worst case, I will have to throw it out.

Cheers

Nattusbs

dillichaat · May 4th, 2009, 17:32

Hmmm, I'll give it a try, easier than getting on the train to Kolkata in order to sample it. Anyone know if/where you can get in in Delhi?

Thanks for the recipe!

namaste_cat · May 30th, 2009, 05:36

Quote:

Originally Posted by dillichaat

Hmmm, I'll give it a try, easier than getting on the train to Kolkata in order to sample it. Anyone know if/where you can get in in Delhi?

2 of my uncles are married to Bengalis, and live in Delhi. They frequent Little-Calcutta in Chittaranjan Park (Bengali ex-pat area of Delhi), but I'm not sure about the quality of sweets there as I usually get loaded up on yummy Mishti Doi in Kolkata.

I know for sure Annapurna Bhandar- The Bengali Sweet Shop in Chandni Chowk carries it.

Yrs ago, Mother Dairy also made so-called Mishti Doi but no self-respecting Calcuttan would eat it. Maybe it's better now, anyone know?

By the way, thank you for the recipe, chAos, will definitely try it

I'm going to have to see about getting a clay pot from the local Indian store. I don't suppose a terracotta planter sans draining hole will get the job done..

dillichaat · May 31st, 2009, 12:20

Thanks namaste_cat

Meanwhile I also found a source in Delhi: right in dilli haat at the bengali food stall, they even serve it in the clay pots. Delicious!

namaste_cat · Jun 1st, 2009, 04:09

Quote:

Originally Posted by dillichaat

Thanks namaste_cat

Meanwhile I also found a source in Delhi: right in dilli haat at the bengali food stall, they even serve it in the clay pots. Delicious!

Wow, w/ the clay posts and all, cool!

I'm there, then. Or will be in a few weeks. This time, I'm going to be based out of Delhi, so less time to eat Mishti Doi in Kolkata

Dilli Haat is very convenient for me location-wise. Thanks for the info.

brishti · Jun 1st, 2009, 10:52

are these clay pots akin to... as we say it in bengal - 'bhanr's'?

art out of bhanr's!

:brishti

dillichaat · Jun 1st, 2009, 11:12

I don't know bengali so the following comes with a big warning but yes, the material is the same as the clay pots for chai, only with a thicker wall, a bit coarser finish and not rounded for drinking.

May 4th, 2009, 02:34	#2
theyyamdancer lost in Mechuka member Join Date: Dec 2005 Location: Crete Posts: 4,423	Thanks, chAos, I'm going to try... __________________ "Wandering seemed no more than the happiness of an anxious man." - Albert Camus

May 4th, 2009, 14:15	#8
Sadanand Kamath Maha Guru Member Join Date: Apr 2007 Location: Mumbai, India Posts: 1,044	The traditional Mishti Doi gives an unique taste (as against yoghurt) due to palm jaggery used for sweetening. Sadanand __________________ http://www.sadanandsafar.blogspot.com/

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May 4th, 2009, 02:39	#3
chAos I have a theory... Join Date: Mar 2008 Location: dakshin Posts: 1,334	It calls for Greek yogurt! You're part-way there.

May 4th, 2009, 08:51	#4
Nattusbs Maha Guru Member Join Date: Jun 2006 Location: IIT-Kharagpur Posts: 653	chAos The last time I visited Crete (Iraklion and Hania) back in 1983, it was a part of Greece. I don't think that has changed In your recipe, you do not use clay pots. Any reason? I live in West Bengal and have it all the time ! Cheers Nattusbs

May 4th, 2009, 13:55	#6
theyyamdancer lost in Mechuka member Join Date: Dec 2005 Location: Crete Posts: 4,423	Hey Chaos, those clay pots are easily available here too. By the way, guys and gals, Crete is a part of Greece, but different. Kazantzakis, the famous Cretan writer, once commented that Crete is nearer to Asia than it is to Europe. (He was not talking about geography but about mentality.)

May 4th, 2009, 13:59	#7
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 5,222	This Mishti doi with caramalised suger is called Poyodhi in Bengali.

May 4th, 2009, 15:21	#9
Nattusbs Maha Guru Member Join Date: Jun 2006 Location: IIT-Kharagpur Posts: 653	Sadanand I knew that there was a connection between the East & West coast - namely, Mushti Doi & Feni Maybe I shall try adding Feni in the recipe with palm jaggery before it sets. In the worst case, I will have to throw it out. Cheers Nattusbs

May 4th, 2009, 17:32	#10
dillichaat Professional cynic Join Date: Sep 2008 Location: जोर बाग़,New Delhi Posts: 431	Hmmm, I'll give it a try, easier than getting on the train to Kolkata in order to sample it. Anyone know if/where you can get in in Delhi? Thanks for the recipe!

May 31st, 2009, 12:20	#12
dillichaat Professional cynic Join Date: Sep 2008 Location: जोर बाग़,New Delhi Posts: 431	Thanks namaste_cat Meanwhile I also found a source in Delhi: right in dilli haat at the bengali food stall, they even serve it in the clay pots. Delicious!

Jun 1st, 2009, 10:52	#14
brishti disMember Join Date: Jan 2008 Location: india Posts: 3,687	are these clay pots akin to... as we say it in bengal - 'bhanr's'? art out of bhanr's! :brishti

Jun 1st, 2009, 11:12	#15
dillichaat Professional cynic Join Date: Sep 2008 Location: जोर बाग़,New Delhi Posts: 431	I don't know bengali so the following comes with a big warning but yes, the material is the same as the clay pots for chai, only with a thicker wall, a bit coarser finish and not rounded for drinking.