Ingredients with Measurements:
- 2 cups of full-fat milk
- 1 cup of condensed milk
- 1/2 cup of almond powder
- 1/2 cup of sugar
- 1/2 cup of plain yogurt
- 1/2 teaspoon of cardamom powder
- Sliced almonds for garnish
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Glass jars or bowls for serving
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Reduce the heat to low and add the condensed milk, almond powder, and sugar. Stir well until the sugar dissolves.
3. Cook the mixture on low heat for about 10-15 minutes, stirring occasionally, until it thickens and reduces to about half the quantity.
4. Remove the pan from the heat and let it cool down to room temperature.
5. In a mixing bowl, whisk the plain yogurt until smooth.
6. Add the cooled milk mixture to the yogurt and whisk well until it is fully combined.
7. Add the cardamom powder and mix well.
8. Pour the mixture into glass jars or bowls and cover them with a lid or plastic wrap.
9. Place the jars or bowls in a warm place for about 6-8 hours or overnight to set.
10. Once set, refrigerate the Almond Misti Doi for at least 2 hours before serving.
11. Garnish with sliced almonds before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Setting time: 6-8 hours
Refrigeration time: 2 hours
Temperature:
Cooking temperature: Medium to low heat
Setting temperature: Warm place
Refrigeration temperature: 4°C or below
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 280
Total fat: 11g
Saturated fat: 5g
Cholesterol: 28mg
Sodium: 111mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugar: 36g
Protein: 8g
Substitutions for ingredients:
- Almond powder can be substituted with any other nut powder or flavoring of your choice.
- Plain yogurt can be substituted with Greek yogurt or sour cream.
Variations:
- Add saffron strands for a more traditional flavor.
- Use coconut milk instead of regular milk for a dairy-free version.
- Add chopped fruits or berries for a fruity twist.
Tips and tricks:
- Make sure to whisk the yogurt until smooth to avoid lumps in the final product.
- Use full-fat milk for a creamier texture.
- Adjust the sugar quantity according to your taste preference.
Storage instructions:
The Almond Misti Doi can be stored in the refrigerator for up to 3-4 days.
Reheating instructions:
The Almond Misti Doi is best served chilled and does not require reheating.
Presentation ideas:
Serve the Almond Misti Doi in small glass jars or bowls for an elegant presentation.
Garnishes:
Garnish with sliced almonds or saffron strands for a traditional touch.
Pairings:
Serve the Almond Misti Doi as a dessert after a meal or as a snack with tea or coffee.
Suggested side dishes:
No side dishes are necessary for this recipe.
Troubleshooting advice:
- If the mixture is too thick, add a little more milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use clean utensils and containers while preparing and storing the Almond Misti Doi. Keep it refrigerated at all times.
Food history:
Misti Doi is a traditional Bengali dessert made with sweetened yogurt. It is believed to have originated in West Bengal, India.
Flavor profiles:
The Almond Misti Doi has a creamy and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the Almond Misti Doi chilled as a dessert or snack. It can also be served as a part of a traditional Bengali meal.
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Region: Indian