Homemade Mishit Doi – A delicious sweet in Bengali cuisine !!
Makes: 200 ml (2 servings)
2 cups / 400 ml / 16 oz milk (Indian standard measuring cup)
2 tablespoon melted and sieved jaggery or brown sugar or normal sugar
1 teaspoon fresh curd
In a bowl, boil milk until it reduce to half of the quantity (200 ml) (approximately 15 – 18 minutes, depending upon the quality of the milk). Switch off the heat and measure milk. If it’s reduced to 1 cup, then no need to boil again. If it’s 1 ¼ cup or more, boil again for another 10 minutes or until 1 cup thick milk.
Now add 2 tablespoon (or to taste) melted and sieved jaggery or brown sugar or normal sugar. Whisk well until creamy in consistency. Cover and keep aside for half to one hour until it’s lukewarm temperature (like normal procedure of making curd at home).
Once it reaches lukewarm temperature, add 1 teaspoon fresh curd and mix well. Cover and keep aside in a warm place (or near kitchen platform) for 6 – 10 hours or overnight (depending upon climate, it will take more than 10 hours during the time of winter and monsoon) till set. Once it sets, then keep it in refrigerator for another 2 – 3 hours. Serve chilled.