Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup sugar
- 1/2 cup plain yogurt
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 1 tablespoon chopped pistachios
Special equipment needed:
- Pressure cooker or Instant Pot
- Blender
Step-by-step instructions:
1. Pour the milk into a pressure cooker or Instant Pot and cook on high heat until it comes to a boil.
2. Add the sugar and stir until it dissolves completely.
3. Lower the heat and let the milk simmer for 10-15 minutes, stirring occasionally, until it thickens and reduces to about half its original volume.
4. Turn off the heat and let the milk cool down to room temperature.
5. Once the milk has cooled down, add the yogurt and mix well.
6. Pour the mixture into a blender and blend until smooth.
7. Add the cardamom and nutmeg powder and blend again.
8. Pour the mixture into individual serving bowls or a large pudding dish.
9. Cover the bowls or dish with aluminum foil and place them in a warm place for 6-8 hours or overnight, until the pudding sets and thickens.
10. Once the pudding has set, sprinkle chopped pistachios on top for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Setting time: 6-8 hours
Temperature:
Cooking temperature: High heat
Setting temperature: Room temperature
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk, but the pudding may not be as creamy and rich.
- You can use brown sugar or jaggery instead of white sugar for a more traditional flavor.
Variations:
- You can add saffron strands for a more exotic flavor and aroma.
- You can add chopped almonds or cashews for a crunchy texture.
- You can add rose water or kewra water for a floral flavor.
Tips and tricks:
- Make sure the milk is completely cool before adding the yogurt, otherwise the heat may kill the bacteria in the yogurt and prevent the pudding from setting.
- Use a blender to ensure a smooth and creamy texture.
- Cover the bowls or dish with aluminum foil to prevent any air from getting in and disturbing the setting process.
- Place the bowls or dish in a warm place, such as an oven with the light on, to help the pudding set faster.
Storage instructions:
Store the pudding in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pudding chilled, straight from the refrigerator.
Presentation ideas:
Serve the pudding in individual earthenware pots for an authentic touch.
Garnishes:
Sprinkle chopped pistachios, almonds, or cashews on top for a crunchy texture.
Pairings:
Serve the pudding with hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Serve the pudding with fresh fruits, such as mangoes or strawberries, for a refreshing contrast.
Troubleshooting advice:
- If the pudding does not set after 8 hours, leave it for a few more hours or overnight.
- If the pudding is too thin, add more yogurt and blend again.
Food safety advice:
Make sure to use fresh and clean ingredients and utensils to prevent any contamination.
Food history:
Mishti Doi is a traditional Bengali dessert that originated in the Indian subcontinent. It is made by fermenting sweetened milk with yogurt, and is usually served in earthenware pots.
Flavor profiles:
Mishti Doi Pudding has a creamy and rich texture, with a sweet and slightly tangy flavor. The cardamom and nutmeg add a warm and spicy aroma.
Serving suggestions:
Serve the pudding chilled, garnished with chopped pistachios, for a delicious and refreshing dessert.
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Region: Indian