Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup caramel sauce
- 1/2 cup plain yogurt
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp cinnamon powder
Special equipment needed:
- Pressure cooker
- Blender
- Glass jars or bowls for serving
Step-by-step instructions:
1. Pour the milk into a pressure cooker and heat it on medium flame. Stir occasionally to prevent scorching.
2. Once the milk comes to a boil, reduce the flame to low and let it simmer for 30 minutes. Stir occasionally.
3. After 30 minutes, turn off the flame and let the milk cool down to room temperature.
4. Once the milk has cooled down, add the sugar and caramel sauce to it. Mix well until the sugar dissolves.
5. Add the yogurt to the milk mixture and whisk it well until it is smooth and creamy.
6. Add the cardamom powder, nutmeg powder, and cinnamon powder to the mixture and mix well.
7. Pour the mixture into a blender and blend it until it is smooth and frothy.
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 6-8 hours or until the yogurt is set.
10. Once the yogurt is set, refrigerate it for at least 2 hours before serving.
11. Serve the caramel misti doi chilled.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Setting time: 6-8 hours
Refrigeration time: 2 hours
Temperature:
Medium flame for heating the milk
Low flame for simmering the milk
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 120mg
Total carbohydrates: 33g
Dietary fiber: 0g
Sugar: 33g
Protein: 8g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk.
- You can use brown sugar instead of white sugar.
- You can use any flavor of yogurt instead of plain yogurt.
Variations:
- You can add chopped nuts or fruits to the misti doi for added flavor and texture.
- You can use different flavors of caramel sauce such as salted caramel or chocolate caramel.
Tips and tricks:
- Make sure the milk is cooled down to room temperature before adding the yogurt to it.
- Whisk the yogurt well before adding it to the milk mixture.
- Blend the misti doi mixture well to make it smooth and frothy.
- Keep the misti doi in a warm place for at least 6-8 hours for it to set properly.
Storage instructions:
- Store the caramel misti doi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the misti doi chilled or at room temperature. Do not heat it as it will curdle.
Presentation ideas:
- You can serve the caramel misti doi in glass jars or bowls.
- Top the misti doi with a drizzle of caramel sauce or chopped nuts for added flavor and texture.
Garnishes:
- Drizzle caramel sauce on top of the misti doi.
- Sprinkle chopped nuts or fruits on top of the misti doi.
Pairings:
- Serve the caramel misti doi as a dessert after a meal.
- Pair it with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the misti doi with a side of fresh fruits or berries.
Troubleshooting advice:
- If the misti doi does not set properly, keep it in a warm place for a few more hours until it sets.
Food safety advice:
- Make sure to use fresh and clean ingredients.
- Store the misti doi in the refrigerator to prevent spoilage.
Food history:
- Misti doi is a traditional Bengali dessert that is made by fermenting sweetened milk with yogurt.
Flavor profiles:
- The caramel misti doi has a creamy and tangy flavor with a hint of caramel sweetness.
Serving suggestions:
- Serve the caramel misti doi chilled in glass jars or bowls.
- Top it with a drizzle of caramel sauce or chopped nuts for added flavor and texture.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Creamy, Caramelized, Rich, Tangy